Brussels Sprouts with Bacon

November 25, 2015

I never ate Brussels sprouts until I started dating Shelby. Her mother would make them when we had dinner at her house and I grew to like them and then love them. They've become a staple in our special dinners. My daughter asked me the other day if I had my recipe available for the Brussels sprouts I make at home and I discovered I didn't. I'm writing it down now.

Note: Don't throw out the bacon grease or clean the skillet you fried it in, you'll need it for this recipe. Get a pot of boiling water ready too, we'll be blanching the Brussels sprouts. We don't want to blanch or leave the sprouts in the pan too long. If they're mushy, they're ruined.

Enjoy!

Preparations

1 pot of boiling water
ice bath for blanched Brussels sprouts
Saved grease from cooked bacon

Ingredients

1 package or approx. or 1 1/2 lbs of Brussels Sprouts (cleaned and trimmed)
1/2 lb of Bacon
2 tbsp of Bacon Grease
3-4 cloves of Garlic, minced
1/2 Red Onion, chopped
Salt and Pepper to taste

Directions

Start a pot of boiling water, enough to handle the Brussels sprouts.
Fry the bacon. We like ours a little chewy, but cook it your preferred doneness.
Remove bacon from the pan but leave the bits and pieces.
Put the Brussels sprouts into the boiling water, blanch for approximately 5 minutes.
Scoop sprouts out of boiling water and place in ice bath. Take them out when cooled and place in a strainer to dry.
Once cooled, cut Brussels sprouts in half, lengthwise.
Heat up skillet to about medium heat.
Add bacon grease.
Toss in the garlic and onions, cook for 1 minute.
Add Brussels sprouts, salt and pepper.
Cook to desired doneness and browned on the outside.
Remove from heat, toss in bowl with chopped bacon then serve.

Thanksgiving Day Turkey resting before carving!

How to Roast a Turkey

November 23, 2015

How do you roast a turkey? Easy! Follow the instructions on the bag! Seriously though, it is pretty simple. Here are a few things to consider:

First, you'll have to get a turkey. These days there are so many options - but you have to think ahead. If you're looking for a locally sourced turkey you might be out of luck waiting a few days beforehand. Most places want you to order them so they can make sure they have the stock and can prepare it for you in time. I would definitely check with your local farmers and butchers first before giving up on the Buy Fresh, Buy Local route if you feel like you're late though.

Of course, turkeys are pretty big and most of them will be frozen. We usually cook birds over 20 lbs. and turkeys that size could take about 5 days to thaw! Take into account thaw time. Oh! Save the neck and giblets for the stuffing and/or gravy!

Clean off excess brine from the turkey after removing it from the bag

Second, if you're going to brine the turkey make sure you have everything you need ahead of time! If you're looking for a good brine recipe, use mine! I've been brining my turkey for a few years now and love how it turns out. There are some out there that think it is totally unnecessary or takes away from the natural flavor of the turkey. You'll have to determine that for yourself and do what you like.

Third, determine the the roasting time for the bird which is dependent on the size of the turkey, whether or not you've brined the bird and if you stuff the cavity. Check out Epicurious' page on roasting times here for some pointers.

Fourth, cook the turkey breast-side down for the first two-third of the way then flip it over to brown the breast. Approximately an hour breast-side up. This will allow the breast to baste in its own juices and you'll have crispy skin all around!

Let's get started!

I always stuff my turkey with dressing, but I do it lightly. The cavity is usually stuffed with aromatics too - citrus and herbs. I also don't tie (truss) the legs together. I know it looks pretty and some people swear by it, but I've found that my turkey roasts fine without it. I want as much of the skin exposed as possible and I believe the turkey will cook more even in those spots not concealed by the trussed legs.

Of course we use the drippings for gravy. I add vegetables, a little white wine, stock and butter to the pan before I place the turkey in it. I also use a rack to keep the turkey from sitting directly in the drippings while it's roasting. After the turkey is done I save the braised vegetables from the roasting pan for the gravy too. There is a good amount of butter in the pan for basting, I love how the butter cooks into the skin. Here's what you need for the pan before you put the turkey in it:

Ingredients (Roasting Pan)

4 cloves of Garlic
2 medium Carrots
2 medium Yellow Onions
2 stalks of Celery
Approx. 6 stalks/sprigs of Parsley
Approx. 2 sprigs of Thyme
Approx. 2 sprigs of Rosemary
2 large Bay Leaves
1/2 stick of Butter
1/2 cup Dry White Wine
1/2 Poultry Stock
Optional: 1 Orange and some Parsley for cavity

Directions

Preheat oven.
Wash turkey (whether it it's straight from it's packaging or from the brine bag) and pat dry and set aside.
Roughly chop the carrots, onions, celery, garlic and butter and spread them evenly within the roasting pan.
Toss in your parsley, thyme, rosemary and bay leaves, these will be picked out of the pan after the turkey is finished. Try not to break them up too much at the start. You can add more or less of these herbs according to your preference.
Pour in the wine and stock then place the rack on top of the vegetables and herbs.
Salt and pepper the turkey to taste. I like to add a quartered orange and parsley to cavity and before I stuff it - do so now if you like.
Note: If you brined your turkey it will already have absorbed salt from the brining solution. Lightly salt if this is the case.
Place turkey in middle of the oven so it will evenly cook.
Feel free to baste the turkey every 40 minutes or so.
When the turkey is done roasting (165°F internal thickest part of the bird) pull it from the oven and let it rest for 20 minutes before carving.

Coming up next is gravy!

Do not pour out the drippings from the pan or remove the braised vegetables in the pan. These will be used to make a delicious turkey gravy and a lot of it too! No need to list ingredients here because we have everything we need. If you saved giblets for the gravy or stuffing make sure they're available.

Note: In our house, I'll have the neck and giblets simmering on the stove the whole time the turkey is roasting. In the simmering pot I'll add the same mix of vegetables and herbs put in the roasting pan. Brown the giblets and vegetables before you pour in the liquids to simmers. This will make a flavorful broth, reduce it by half. When it's done, strain out the giblets and neck, keep these. Pick the neck for as much meat as you can get. Add this to the gravy later.

This takes anywhere for 15 to 30 minutes to complete. You can speed it up by adding a little bit of flour or a nice, dark roux.

Make a broth with the giblets and turkey neck

Directions

After the turkey is taken out of the pan, start removing the turkey fat from the drippings. I usually tilt the pan so the grease collects in one spot, making it easier to collect. Skim using whatever technique you like: skimming spoon, baster (with the rubber bulb), or whatever fancy device you get to use once a year. If you don't remove the fat you'll end up with a really greasy plate and miss out the concentrated flavors of the turkey seasoned turkey juices left in the pan.
After the fat has been removed from the pan, remove the herbs (thyme, rosemary, parsley). You can leave them in but the rosemary might be a little overpowering if someone gets a good chunk of that.
Transfer all the contents of the roasting pan into a medium sized stockpot. If you made a broth stove top, add that to the stockpot too if you're not freezing it.
Bring contents to a low boil, about medium.
Take an immersion blender (one of the handheld wands) and puree the vegetables in the stockpot. This will thicken the gravy and give it a ton of flavor.
Let gravy sit and roll till it's as thick as you like it. Taste test and add whatever seasoning you like.

Sabai - Thai Street Food in Richmond

November 22, 2015

We were recently in Richmond visiting with Marleigh. She told us that a guy we met at Rappahannock Restaurant was opening a new restaurant with with some partners serving authentic Thai food.

When we met Jason Lough at Rappahannock last year he told us he was from Virginia Beach, and we actually knew some of the same people. Jason runs the bar at Sabai putting together creative mixed drinks and cocktails. He's also part of the creative force behind what the restaurant is doing. Unfortunately, I didn't get a chance to talk to the kitchen because they were packed the night we went.

There was about a 40 minute wait, which wasn't a problem because the drinks at Sabai are soon to become a staple for the bar crawlers in town. Check out some of the drinks we ordered:

I got to sip everyone's drink but we were heading back to Virginia Beach later so I only wanted a taste. The drinks were put together well and the flavors complemented each , giving you that exotic feel and packing a punch. They might look frou-frou but they will lay you out if you're not careful. Once we got our table we had a chance to order. We tried a few appetizers and the four of us ordered different entrees.

We had the Larb Gai and Sai Gok appetizers first. Larb Gai is a basically a meat salad, Gai translates into chicken. The ground chicken is heavily spiced with thinly sliced vegetables. It can get eaten by wrapping or pinching it from the plate with lettuce or endive. The Sai Gok is a variety of sausage made is Thailand and surrounding countries. It's pretty spicy too and we loved it. Dipped in the dipping sauce made up of fish sauce, vinegar and sugar, it was even better.

Pad Krapow Moo Sap Kai Dow (Spicy Basil Pork)

Our entrees were great. I had the Pad Krapow Sap Kai Dow that is a spicy ground pork and mine came with a fried egg on top with a side of rice. i mixed it all up together and ate that way. I love this stuff. Shelby got the grilled chicken that tasted as good as the way it looked. The Pineapple Fried Rice was served in a the hollowed half of a pineapple was great and Ethan's Pad Thai was pretty good too. I definitely want to make another trip and try some of the other stuff on the menu. I would love a chance to talk to the chef too, he apparently is from Thailand and if trying to bring the Thai street food experience to Richmond. So if you're in Richmond, and looking for good Thai food, you'd do yourself a favor by visiting Sabai.

Joshua Seaburg - Mixologist

November 14, 2015

I like to talk to the people I meet when I'm out and about. One of these people is Joshua Seaburg, who at the time was running the bar at Twist at Town Center Virginia Beach. Josh, I know you're off doing your thing but I wanted to make sure everyone knew what you're about. Here is a little Q&A I had with him earlier this year.

(GC): You said you spent time down in the Caribbean? Where and how you ended up there? What did you do?

I moved to St. Thomas in December of 2012. I have some family down there who own a pretty large fine jewelry store, who I met when I visited on a cruise in August of that year. They invited me to learn the jewelry industry, and at the time I was dissatisfied with what I had going on in my life, and figured it would be a good experience. I ended up bringing my then-girlfriend down shortly after I moved there, and we worked together for my family's business, got engaged in June of 2013 and moved back for her to continue her education, and me to pursue craft bartending in my hometown.

(GC): How many years in the business do you have?

I've been in the restaurant industry since I was 16, tending bar since 21. My first bartending gig was at an Oceanfront tequila bar, where I started to learn about spirits (Tequila, in this case), and really came to understand how much there was to know.

(GC): What do you do? Where you want to go with it?

I am responsible for the spirits and cocktails..., as well as all the design and training that surrounds that. In practical terms, I develop recipes, educate staff and guests on what we have to offer, and train and supervise the bar staff. My goal...is to develop a nationally competitive cocktail program, and bring this area into the sort of craft cocktail renaissance that's been happening worldwide.

(GC): Can you tell me about the Fernet-Branca coin again? That story about the drink and a little bit about your experience in Richmond with it?

Fernet Branca is this really complex, bracing amaro that rose to prominence on the west coast as an insider shot among bar industry folk. It's much more well-known now than it was before, but it retains status as a wildly popular drink with bartenders. They give out very small amounts of these military-inspired challenge coins to deserving Fernet enthusiasts. As far as I know, I'm the only person in the area who has one, although I wouldn't be surprised if some folks in Charlottesville and Richmond had some too, especially John Maher at The Rogue Gentlemen. He was gracious enough to share some of his Fernet Branca from the 1960s the first time my buddy Stephan Stockwell (Chow, Norfolk, VA) and I stopped in right around their opening day. I had been put in touch with John by the east coast director for Fernet's distribution company, because he'd noted both of us for our love for Fernet Branca. John's from California, and definitely has more Fernet street cred than me.

(GC): Is there anything else you want people to know about you and your work.

I guess the main point that I want to embellish is that, just because I and my staff take drinking and cocktails very seriously, we don't expect that from our guests. The word mixologist carries kind of a bad reputation, because it conjures the image of a guy who feels like he's doing you a favor by serving this drink, and what kind of idiot are you if you don't know what Cynar is? I try to be very much the opposite - the first priority is to serve the guest's needs, not my own ego. One of my favorite quotes is from a book called Beta Cocktails: Bars exist to serve customers, not cocktails. I'm big into the idea that everyone who's at my bar has a need, and it's my job as a bartender to meet it. Sometimes that need is just a beer and some hospitality, not a 20-minute diatribe on obscure French Liqueurs.

HR Growler Nov/Dec is Out

November 13, 2015

Grab a copy of the Nov/Dec HR Growler issue o the street now! Find them at your favorite Hampton Roads watering holes and speciality shops!

Savory Oatmeal

November 1, 2015

A little while ago Shelby said we should eat more oatmeal. She's a fan of the steel cut oat variety and will make a batch ahead of time and eat portions over a couple of days. After making some one day she said we should try to make a dinner with it. I said, "Sure."

So we did.

One version of the oatmeal I made was with some sauteed garlic, onion and thyme. I topped it with some green bell pepper, mushrooms, tomatoes and more onion. It's easy, toss it all in a pan. After a couple of minutes scoop in some oatmeal and mix it together.

The finished product can look and include whatever you like. I'm a believer that if you put garlic and onion on something it'll taste good, no matter what it is!

We still had some oatmeal so tried something else. This one included garlic, onions, and mushrooms again but also a dollop of yellow miso. I mixed it all together, topped it off with some more mushrooms chive, and a soft fried egg. This ended up being Shelby's favorite.

The miso was perfect with the slightly sweet steel-cut oats. I've tried a few more recipes too, I think I'll get them written up. I recently made a couple with some shrimp too. Stay tuned!

Behind again...

October 29, 2015

So much has happened this year and I'm still not caught up! I'm trying though!

Bear with me.

Life: My Song of the Week

October 25, 2015

I'm always looking for something new to listen to. In our family we like to share good stuff we find, this week Marleigh asked if I ever heard of Duster. I love post-rock, instrumental music and the song she sent me fits the bill. I only wish it was a longer! Here it is, enjoy.

Back Bay Brewing - 15 Oct 2015

October 24, 2015

Stopped by Back Bay Brewing Co. to grab Jasper a pour after the Old Beach Farmers Market. Funny thing is he didn't drink it so I had to. We also met a kid who just turned 21, he was down from Hampden-Sydney College with his buddies. His parents were taking all the boys out on a local brewery tour. I thought that was a pretty nice idea. Oh, also got to chat briefly with Travis about his trip to Canada and California and Josh Malbon dropped in waiting or his order from Gringo's next door.

Chris Ludford at Terrapin's Merroir Terroir.

Pleasure House Oysters Needs Your Help!

October 15, 2015

Living near the Chesapeake Bay allows us to eat some of the best oysters in the world but for a while some of our waterways were in trouble. After years of rehabilitation, oysters are making a comeback due conservation efforts and good stewards like Chris Ludford of Pleasure House Oysters.

Chris comes from a line of local watermen and he grew up harvesting what our waters have to offer. When switching from crabs to oysters years ago he has made it a point to ensure sustainable practices that allow us to enjoy his beautiful Pleasure House Oysters from the Lynnhaven River. He makes sure he takes only what he needs to allow what he harvests to mature and promote population growth in these waters once world renowned for their delicious and bountiful oysters.

Chris is a proponent of educating the public on how oysters live, how they grow and their contribution to our area. The Merroir Terroir oyster dinners Terrapin holds once a month, that's Chris at one above, allows him talk about what is in our waterways and how we all can be conscience of what it is we're pulling from it.

i can think of no better person to be responsible for harvesting oysters from the Lynnhaven than Chris Ludford. His passion to do things the right way, to make sure he leaves no footprints when caring and harvesting from the waters here is obvious when you spend any amount of time with him. He'll take you out on his boat if you want to learn more or see for yourself how he operates.

Help him and his team out to get their lease renewed. Read his personal plea below and write Commissioner John Bull letting him know you support Chris and responsible oyster farming. Share his message too!

Pleasure House Oysters on Instagram:

We love the Lynnhaven River and everything in it and we work hard to make it a better place but it seems that some folks just don't want oyster farming activities in the waters near their homes. We have an oyster lease application that is being protested by residents that are scared, misinformed and in many cases being inflammatory. We have no ill will toward these folks. We need your help letting the State of Va know we are the best candidate for this lease. If you could take the time to write a letter to;

Commissioner John Bull
Va Marine Resources Commission
2600 Washington Ave
Newport News, Va. 23607
Reference Ludford Application 2014317

Please let them know that our operation takes great care in being a good neighbor on the river and that we should be able to continue our work growing oysters and cleaning the river on the lease we have applied for. Now is the time to act if you can please find the time. Letters carry a lot of weight. Thank you!

This year's Treasure Chest icon - "Hula Gal"

Green Flash Treasure Chest 2015

October 6, 2015

Green Flash Brewing's annual cancer benefit and awareness event called Treasure Chest is happening this Sunday (11 Oct 2015) in Virginia Beach! Throughout the week, in the Hampton Roads area, Green Flash will be throwing #raiseaglass2015 events to raffle off tickets to this great event and help advertise the cause.

(Check out photos from last year's Treasure Chest - Virginia Beach here.)

Green Flash's Phil Shannon and me (always with something strapped to my shoulder)

Treasure Chest was founded in 2011 by Green Flash Co-Founder and breast cancer survivor Lisa Hinkley. All the Treasure Chest related events raise money to support breast cancer charities. A beer and icon are released with the announcement of the event.

This year's Green Flash Treasure Chest beer is a naturally pink IPA with grapefruit and prickly pear juice and hibiscus flowers. I haven't had it yet, but plan on grabbing one this week! Last year's was great, barrel-aged Belgian style saison with plum. It was fermented in red wine barrels with house Brettanomyces, then conditioned with plums for six months. It was very good!

The Green Flash crew at The Birch, Norfolk, VA

Hampton Road's 2nd annual Treasure Chest event will be held at the same place it was last year - on the Green Flash Brewing property connected to where the new brewery will open in 2016. Like last year, they have invited other local breweries and shops to participate as a community to throw the big bash.

I was one of the photographers last year (you can see some of my photos in the video linked above) and can tell you it was a great time. Everyone was having fun (some a little more than others, you know who I'm talking) drinking some great beers and eating delicious food. The first time I ever had a sample of Home Republic food was at Treasure Chest 2014. That's saying something because I get out a lot! Another thing is that my wife, Shelby, will be volunteering at the event too. I can't wait to see her in action.

If you want a chance to win tickets, hit up one of the #raiseaglass2015 events in the area leading up the actual Treasure Chest October 11th. I've sorted them out for you below:

10/6 - Tubby's Tavern from 5:00-8:00 PM (Virginia Beach)
10/7 - DoG Street Pub from 5:00-8:00 PM (Williamsburg)
10/8 - The Public House from 5:00-8:00 PM (Norfolk)
10/9 - Home Republic from 6:00-9:00 PM (Virginia Beach)
10/10 - Lynnhaven Pub from 6:00-10:00 PM (Virginia Beach)

Buy tickets to Treasure Chest on this page.

Photos included were from The Birch's Treasure Chest event last week.

Shah Raan sandwich from Field Guide, Norfolk, VA

Field Guide's Big A** Sandwich the Shah Raan

September 26, 2015

I was on Granby St. yesterday chatting with the owner of Brink Anchor (where Jack Quinn's used to be) and realized I was super hungry. Sometimes I get wrapped up in the idea of what it is I want to do and forget to do things like, say, eat. So I was starving after my visit with Phil and was trying to decide where to eat lunch. It's been a while since I've had a lunch option in Norfolk since I live in Virginia Beach and I'm at my regular job during the day (no, I don't blog for a living.) The decision wasn't hard to reach after remembering a photo I saw online this week. The image depicted a mountain of a sandwich - no more like a volcano with lava of peach chutney tumbling down stacked, curry braised pork. It was called the Shah Raan and I was going to rise to the challenge issued by Field Guide to "conquer" it.

I mentally prepared myself, image Sir Edmund Hillary getting that high knowing he was going to climb Mt. Everest. I was right down the street from this monster, all I had to do was find a parking spot. The Fates were with me because a car pulled out of a spot right in front of Field Guide and I quickly slid in and paid the meter. It was a beautiful day, overcast and cool, I love how it feels when it's like that.

I walked into Field Guide and was greeted by Jeremy behind the counter and saw an acquaintance Chris Revels seated at the bar. He was taking a break from mural painting a few blocks away. Jeremy mentioned it had been a while since I've been there, which is true, but I knew exactly what I wanted. I asked for the "big ass sandwich". He smiled knowingly and shouted to the kitchen, "Big Ass Sandwich!" I waved to Cristina and crew in the back and headed back to say hi.

My sandwich was being made as I stepped into the doorway to the kitchen. I watched from afar, a little giddy with the idea that I was going to eat it. I know it sounds cheesy, but I get excited about eating - especially good food and Field Guide is on point. Always. I chatted a little bit about the Shah Raan and Cristina (Waffletina)told me about some of her other projects she's working on. By the way, if anyone wants to rent a great space next to Toast in Norfolk, get in touch with her. The space could be used for about anything and the rent would be a great deal.

The Shah Raan sandwich was created by one of the line cooks in Field Guide's kitchen. I love the fact that the people in the back have the opportunity to put something together and then have it featured in the shop. David Hausmann, the creative mind behind Field Guide and several other projects in Norfolk, has been spot on when introducing new concepts to the area. Especially those dealing with food, I mean who doesn't like Handsome Biscuit? Back to the sandwich - the Shah Raan is made up of curry braised pork shoulder, sunflower pecan raita, and peach chutney. I'll be honest and say I have no idea what the name means, I think it was just something the guy came up with when they made it. It sounds exotic and the sandwich itself reflects that with Indian-style curry infused in the pork, just enough so you know it's there. The raita is lightly tossed with red cabbage and the peach chutney rounds out everything with a slightly pungent sweetness. What's really neat about this is the flavor profile is usually seen used with chicken or lamb, I think it pairs perfectly with pork though.

Field Guide's Shah Raan served properly, mine fell over when I was carrying to the light for a photo. Still looked sexy though.

Please don't judge me, but I didn't even try to pick up my sandwich. I mentioned that I would probably use a fork and knife and Jeremy laughed and grabbed me my flatware and a bunch of napkins. I was going to need them. They call mustaches "flavor savers" for a reason!

I was working on my sandwich when Dave walked in. The guy is busy and was hitting his spots tying up loose ends. We chatted for a bit about some ideas he had about expansion, new shops and things he'd like to introduce to the area. Exciting stuff. I have to mention that Cristina put together a great dessert for me made with a almond shortbread recipe she loves. The recipe is actually from one of Dave's old restaurants The Boot, I'm sure a lot of you remember that place. 80/20 Burger Bar is in the old location now. The dessert was made with charred peaches, a delicious homemade cream that reminded me of Shelby's Dirty Cake, and a little bit of mint leaf. So good!

Charred peaches, almond shortbread, cream and mint

I was able to finish my whole sandwich. That thing was huge, so unlike Hillary who did manage to reach the summit of Mt. Everest I made it about halfway. I bowed out gracefully asking for a container to package my unfinished portions so I could share them with Shelby later at home. I was very satisfied with the whole experience and told myself to not wait so long before visiting Field Guide again. Oh, and thanks for the beer Jeremy.

Additionally, here are a few shots of the mural Chris was working on.

Check this out...

September 18, 2015

The UCI Road World Championships will be held in Richmond this month and a nice little video was put together to showcase the Virginia state capitol. Oh and my daughter is in it too ;)

Celebrity Chef Jet Tila to Host 2nd Annual Cooking Demonstration and Dinner at Westminster-Canterbury on Chesapeake Bay

September 17, 2015

Coming to town next week is something pretty spiffy – Los Angeles Chef Jet Tila will be in town on September 23rd to perform in a Celebrity Chef event that includes a cooking demonstration and benefit dinner for the Westminster-Canterbury Foundation. This of course will be in Virginia Beach at Westminster-Canterbury on Chesapeake Bay off Shore Drive.

The Le Cordon Bleu trained Chef Tila has been in working in the industry for over 20 years and is famous for Thai and Chinese cooking (especially his Drunken Noodles.) Being part Thai and Cantonese he grew up with the two distinct cooking styles and spent a lot of time in his family’s well-known, Los Angeles based restaurant Royal Thai. After committing himself to his work he’s been involved in countless projects around the country and has appeared on several television shows such Cutthroat Kitchen and Chopped. He was a contender on Iron Chef going head-to-head with Chef Morimoto – Tila didn’t win but he only lost by two points! He also appeared on Anthony Bourdain’s No Reservations, giving Bourdain a tour of Thai Town in L.A.

As a testament to the quality and care put into telling the story of his heritage through food, he was named Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General in Los Angeles. Fun facts – he has set three world records for the world’s largest stir fry (4,010 lbs.), the world’s largest seafood stew (6,656 lbs.), and the largest California roll (422 ft.).

The dinner even at Westminster-Canterbury will be made up of a cooking demonstration by Chef Tila then a 3-course meal consisting of the following:

Thai Coconut Chicken Soup
Satay Lamb Chops with Peanut Sauce
Roasted Salmon with Mango Slaw and Ancient Grains
Dessert Course: Poached Asian Pear over Almond Cake with Franzipan cookie, toasted almonds, Japanese pinwheel

General admission tickets ($100) include the demonstration and dinner, while the VIP tickets ($150) allow you to attend an early Cocktail Reception an hour before the dinner. Sponser Tables ($1,750) can be purchased too, the table will get you 8 VIP Cocktail Reception RSVPs. In addition to early entrance, VIP guests will get to meet Chef Tila during the Cocktail Reception and will receive the following: personalized autographed photo, apron and Cutthroat Kitchen wooden cutting board.

It should be a great time and I’m really looking forward to trying that food. Hope to see you there!

To purchase your tickets and reserve a seat, visit www.wcbay.com/chef or contact Ashley Allman at (757) 496-1106 or Ashley.Allman@wcbay.com.

Tropical Smoothie Café's Secret Menu!

September 16, 2015

Well, not that secret because it was advertised at the counter, but it's not going to be on display every day and if you miss it you'll be sorry if you're a smoothie fan. The Strawberry Lemonade Smoothie! I was contacted by a rep for the cafe to try it out and got a couple gift cards in the mail. After finally getting to corner a lunch we headed to Tropical Smoothie Café to give the secret menu item a shot.

Before they mailed me I had no idea Tropical Smoothie Café had lemonade. I know when Shelby and I notice a frozen lemonade on a menu somewhere we gotta try it. The idea of a strawberry lemonade smoothie was great. We used to drink a lot of smoothies because our daughter worked there for a summer in high school. She was able to make her own at home and would offer us one if she was putting something together. We would grab them here and there while we were out too because it seemed like a healthier, tastier alternative to burgers and fries (and I'm not knocking the fast food classic!)

Ah, Paradise Point, how I loved you so...

Back to the Strawberry Lemonade Smoothie. I was told the strawberry lemonade was the first ever offering on the Tropical Smoothie Café secret menu. If you don't know about secret menus, some restaurants have an off-the-record menu those in the know can order off of. Panera Bread had a Power Chicken Humus Salad that used to be a secret menu item that became so popular in some areas you'll see it on the regular seasonal menu now. So if you know what to order you can ask the person behind the counter for the secret item and walk away with a nifty off menu item to enjoy all for yourself.

Shelby and Alisa figuring out lunch at Tropical Smoothie Cafe

We invited our friend Alisa to join us because we figured we'd grab some food while were there. It's been a while so I figured there would be new stuff on the menu. I would normally get wraps but they had tacos listed, Alisa and I figured we'd both order tacos to try them all. Shelby ordered the Tzatziki Beef Wrap. We sat down and waited for the smoothies and food to be made.

Oh yeah...coincidentally one of Shelby's coworkers happened to stopped by, not that she had any idea we where going to be at Tropical Smoothie at lunch or anything. Please read the sarcasm in that comment, Crystal was creeping us big time.

When the order was up I grabbed it and we divvied up the goods. I tried the strawberry lemonade smoothie first. It was delicious. Something about those two mixed up in a velvety, icy drink that makes it super good. With the weather being warmer it was very refreshing. By the time you read this it won't be as hot outside but you can still grab one of these! They'll be on sale for approximately another three months. So if you go in and don't see it on the menu, no worries! It's on the secret menu and just ask for it by name. As for the food, it was pretty good too. I will definitely get a tzatziki wrap for myself next time!

Oh Hi Crystal (middle smoothie drinker), what's for lunch?

Virginia Craft Beer & Wine Festival 2015

September 10, 2015

We're going to the Virginia Craft Beer & Wine Festival this year for the first time. I'll be honest and say I can't remember the last time I've been to an event in Portsmouth. I guess it would have to have been the Portsmouth Dishcrawl over two years ago! Here is more info from the event's Facebook page:

This Saturday's event will be held from 12:00pm-5:00pm and will feature some of the finest selections of craft breweries and wineries, all hand picked and selected from right here in the state of Virginia.

Tickets are just $35 and include unlimited sampling, a commemorative festival glass, tons of great food options and live entertainment all afternoon featuring Mike Profitt & Dana Silver Cloud.

Breweries include: O’Connor Brewing Company, Smartmouth Brewing Company, Back Bay Brewing Company, Young Veterans Brewing Company, St. George Brewing Company, Larry’s Lemonade, Ale Works Brewing Company, Legend Brewing Company, Devils Backbone Brewing Company, Bold Rock Hard Cider, Starr Hill Brewing Company & Center of the Universe. Each brewery will feature multiple selections of some of the finest craft beers in the state of Virginia for guests to enjoy all afternoon.

Wineries include: Rapidan River Winery, Prince Michel Vineyard & Winery, Barboursville Winery, Trump Winery, Williamsburg Winery, Horton Vineyards & Lake Anna Winery. Each winery will feature multiple selections of premium wines from right here in the state of Virginia for guests to enjoy all afternoon.

Tickets are on sale now at the nTelos Wireless Pavilion Box Office and at all Ticketmaster locations. You can also purchase online at www.ticketmaster.com.

For more information on The Virginia Craft Beer and Wine Festival, visit www.PavilionConcerts.com, or call 757-393-8181.

The Virginia Craft Beer & Wine Festival is proudly sponsored by nTelos Wirless, Hoffman Beverage, Republic National, Rick Hendrick Cadillac, Coastal Limousines and is produced by Integrated Management Group. Proceeds from this year’s event benefit the Virginia Legends Walk Foundation.

Peter Chang Express Opens Tonight!

September 8, 2015

Peter Chang Express Delay

September 6, 2015

I talked to Gen Lee and he said there was another delay! You obviously saw that if you went there this week. It's now slated to open on 8 Sep.

On the 8th and 9th, lunch and dinner will be 50% off! Don't miss it!

Support the Virginia Wounded Warrior Program

August 27, 2015

I don't usually copy and paste info in the blog here but I did want to put the word out about the Virginia Wounded Warrior event tonight at Bailey's Sports Grille in Newport News tonight! Press release is below.

BAILEY’S IN NEWPORT NEWS, VA TO HOST BENEFIT FOR

VIRGINIA WOUNDED WARRIOR PROGRAM

ON THURSDAY, AUGUST 27, 2015

NEWPORT NEWS, VA (August 2015) – Bailey’s in Newport News is teaming up with the Virginia Wounded Warrior Program to support Virginia Veterans and their families. Bailey’s, located at 12300 Jefferson Avenue, will host a celebration to benefit the Virginia Wounded Warrior Program on Thursday, August 27, 2015.

From 5 p.m. – 8 p.m. party guests are invited to enjoy a complimentary sampling of Bailey’s signature dishes such as the Black Forest, Olympian Hummus and Slow Roasted Baby Back Ribs along with raffle giveaways. $2 Blackened Fish and Ranchero Chicken Tacos as well as $4.50 House Margaritas will be served until 7 p.m.

Bailey’s will donate 10% of sales for the entire day and night of Thursday, August 27 to the Virginia Wounded Warrior Program, which is dedicated to improving and expanding services to Virginia veterans and their family members coping with the impact of deployment, military service, post-traumatic stress, operational stress and/or traumatic brain injury. Donations help VWWP meet the critical treatment and supportive service needs of the Veterans and their families.

“We are thrilled to be partnering with Bailey’s for their celebration event and are so grateful that they have chosen to support our efforts in meeting the needs of our Virginia Veterans,” said Carol Berg, Region 5 Director of the Virginia Wounded Warrior Program. “We are looking forward to a fun and festive event. We invite everyone to come and join our team on August 27!”

Bailey’s in Newport News offers 30 High Definition TVs; great games including pool; nearly 100 kinds of beer, including 42 beers on tap, 20 of which are craft and 12 of which are local; and a deliciously crafted menu for sharing, snacking as well as dining.

Bailey’s in Newport News is open seven days a week from 11 a.m. to 2 a.m. For more information, reservations or to book a private event, call Bailey’s at (757) 881-9180 or visit us at www.BaileysSportsGrille.com, Facebook and Twitter.

About the Virginia Wounded Warrior Program

The Virginia Wounded Warrior Program (VWWP) is operated by the Virginia Department of Veterans Services in cooperation with the Department of Behavioral Health and Developmental Services and the Department for Aging and Rehabilitative Services. Virginia Wounded Warrior Program (VWWP) was established in 2008 in response to the growing need to improve and expand services to our nation’s veterans and their family members coping with the impact of deployment, military service, post-traumatic stress, operational stress and/or traumatic brain injury. VWWP monitors and coordinates the delivery of behavioral health, rehabilitative, and supportive services for Virginia Veterans and their families.

The VWWP works to ensure that Virginia Veterans do not slip through the cracks and that adequate and timely assessment, treatment, and support are available to promote resilience and recovery. Through an extensive network of Federal, State, and Local partnerships, the VWWP proudly serves veterans of any era who are Virginia residents; members of the Virginia National Guard and Armed Forces Reserves not in active federal service; and family members of those veterans and service members. For more information, visit www.dvs.virginia.gov.

About Virginia Veterans Services Foundation (VVSF)

VVSF is a charitable organization as defined in section 170 (c) (1) of the US Internal Revenue Code and sections 2.2-2715-2719 of the Code of Virginia. VVSF is authorized to raise and accept donations for the Virginia Wounded Warrior Program by the referenced Code sections and the Virginia state office of Charitable and Regulatory Programs. Virginia Veterans Services Foundation (VVSF) manages donations to the Virginia Wounded Warrior Program (VWWP). 100% of donations received go to veterans and their families. No donations to VWWP are used for administration, staff or fundraising. More information on VVSF can be found at www.virginiaveteransservicesfoundation.org or www.vvsf.org.

About Bailey’s

Last Call Operating Co. owns and operates 58 sports bars and pubs in 21 states under the banners of the Bailey’s Sports Grille and Fox & Hound names. The restaurants provide a comfortable venue for people to catch their favorite game, socialize with a drink, play pool or darts, and grab a bite with friends. With nearly 100 kinds of beer available in every location, the restaurants are a beer lover’s paradise, and with a full bar of wine and spirits and an extensive menu, Bailey’s is the perfect place for any occasion. For reservations or to book a private event, please call your Bailey’s or visit www.BaileysSportsGrille.com, Facebook and Twitter.

Peter Chang Express - Virginia Beach

August 19, 2015

Earlier this year Shelby and I got an invite to have dinner with Peter Chang and his partner Gen Lee. It was amazing! We were there with one other couple, Sean and Robin Brickell, in addition to Peter's wife Lisa. Course after course was brought out and cooked by a chef Peter trained. Everything we had excited all the senses - it tasted great, it looked wonderful and Gen or Peter would give us the skinny on what we were eating.

Peter Chang's wife Lisa brings out sweets to celebrate Shelby's birthday!

In addition to talking about food and business Gen told about his early days in the country working the kitchens of Las Vegas in the 80s. Him and his wife have a house there still and let us know he knows all the secrets to getting around town. He showed us photos of his grandchild and even talked about the big names he met - his favorite being Michael Jackson. He described Jackson as a very kind and generous man. When Peter and his wife found out Shelby's birthday was about a week out, Lisa came out with sweet, sticky buns stuffed with black bean. Very cool!

Of course the big topic of the evening was the new restaurant they were opening in town. They wanted to lets us try some of the new menu items they were putting together for a spot in the Virginia Beach Town Center called Peter Chang Express. Well...new for Hampton Roads at least, the next closest one is in Richmond.

The new shop at Virginia Beach Town Center

Peter Chang Express isn't going to be in the middle of the fairly new Town Center but off the boulevard between Kellam Rd and Horace Ave. You can actually see the new Peter Chang Express from my mother's barbershop (Town Center Barber Shop) at 304 Horace Ave! So if you need a haircut after lunch head over and see Mom.

If you aren't familar with Peter Chang, this sums it up: He has been called the best when it comes to Sichuan cooking in America. He has even cooked for the president of China at one point in his career.

We've been to Peter Chang Bistro in Virginia Beach and the food is phenomenal! It's unlike the Chinese-American food you're used to getting from the similarly named restaurants who seem to be serving from the same menu. His food is spicy, fresh, and presented uniquely. Whole fish dressed and sliced, majestically carried to the table with the respect it deserves. Bamboo fish in a bamboo net is pretty neat too. The scallion bubble bread is brought to the table hot and it looks like a balloon of chewy goodness - pull it apart and eat it hot!

The difference between Peter Chang's bigger restaurant in town and Peter Chang Express is that Express will be serving small plates at half the price of the regular entree. Service will be fast to accommodate those working in Town Center or for those who wanted a quick bite to eat. Shelby and I have been watching this store, trying to figure out when it was going to open. It was originally supposed to open about May or June but had a few delays. Now is the time though!

Peter Chang Express will ~~have a grand opening on August 28th with a soft opening a couple days before that~~ open 8 September. We're excited, it's a lot closer to us and our jobs so I can see picking up lunch there now. I wonder if it will affect Judy's down the street?

View the photos of our visit and see some of what will be offered at Peter Chang Express and check out this cool tofu soup below!