New Beer Friday! – Shiner Ruby Redbird
Today begins the first day of my vacation and I intend to sample a lot of brews during my time off. Summer beers tend to get overshadowed because of my preference for Fall and Winter seasonals so I plan on doing them a little bit of justice this week. I’m going to start with Shiner’s Ruby Redbird.
Like most summer brews made with citrus, I was expecting something sweeter. This is not a bad thing and it’s definitely not some kind of a citrus-ade masquerading as a beer like you’d get if you were drinking a shandy.
Ruby Redbird pours a solid orange amber color; what little head there was dissipated very quickly and there was no lacing at all. You can smell a feint hint of ginger as soon as you put your nose to the glass.
Although it’s not a very fruity beer, this is a very crisp brew. You get a solid blast of grapefruit peel right off the bat. That carries directly into the strong ginger note on the back end and both flavors blend together really well.
For a summer offering this a little weightier than typical summer beers which I really dig. This would probably pair well with some grilled margarita shrimp kabobs or any kind of lime infused chicken. Perfect brew for chilling out somewhere outdoors and kicking back with some reggae, Jack Johnson or Jimmy Buffett music.
Tried Shiner’s Ruby Redbird? Leave a message in the comments section!
And remember… the food abides…
New Beer Friday! – Lickinghole Creek’s Three Chopt Tripel Ale
It’s a stormy night here in Tampa Bay so it was a good time for sitting out on the lanai watching the rain and enjoying a good brew. Tonight I’m trying Lickinghole Creek’s Three Chopt Tripel Ale. Some good friends of mine gave me a bomber of this stuff for my birthday a few weeks back and tonight is a perfect night for it.
Brewed in the farmhouse style, this traditional Belgian Tripel ale has a wheaty aroma. It pours a murky gold color; no head whatsoever and no lacing. This beer has some heft to it and you can feel the weight when you pick up the glass.
The flavor is mellow and slightly sweet. I know this may sound contradictory but there are hints of both lemon and lime without the citrusy acidity that can sometimes overpower beer with those kinds of notes. On the back-end, it’s accented by tropical fruit that compliments the lemon-lime perfectly and rounds out the flavor.
In the end, one of the better Tripels I’ve tried. Lickinghole Creek is a Virginia microbrew and this is probably not something I would have stumbled upon on my own. Special thanks to my friends the Doyles for the birthday bottle. It made for a great evening.
Tried the Three Chopt? Thoughts about Tripel Ales in general? Leave a message in the comments section!
And remember… the food abides…
Road Trip – Two Roads Brewing and The Walrus & Carpenter, Stratford/Bridgeport, CT
Took a short trip up to the Tri-State area for a family gathering this past weekend. Got to spend a little time with one of my best friends eating and drinking our way into early graves via malted hops and fatty meats. I know I usually keep my fare on the healthy side, but hey, I was on vacation. We hit two spots that evening, Two Roads Brewing Company in Stratford, CT and the Walrus & Carpenter Smokehouse and Gastropub in Bridgeport, CT.
Two Roads Brewing
Most of my Connecticut friends have been raving about this place over social media and being a fellow zythophile, Two Roads Brewing Company has been on my radar for quite some time.
We started with flights and I choose the seasonal selection as I figured I can always try their year round sampler at a later time. The beers were flavorful and unique which is something I look for when doing this kind of sampling. Among others, selections included their Road Jam Raspberry and Lemongrass Ale, Hizzoner Maibock and Henry’s Farm Double Bock, which were my favorites of the bunch. The Road Jam had a framboise flavor and mouthfeel which was fruity and refreshing. The Hizzoner was a bold maibock, woody with a light hint of honey. And the Henry’s Farm was a perfect double bock which had some really great toffee and brown sugar notes.
I also gave their Ol’ Factory Pils a whirl and I was pleasantly surprised; it’s a solid, dry, hoppy pilsner. I’ve only been a fan of a few rare pilsners preferring dark malty beers but this one definitely made the list.
One of the coolest things about this brewery is the fact that the tasting room is on the second story with full view of the brewery floor via wall length glass. Was really cool to have this kind of open-access view of the beer-making process while we sampled the goods.
If I was this impressed with this place I will need to make it a point to head in again in the future and sample their Fall and Winter seasonals.
The Walrus & Carpenter Smokehouse and Gastropub
For dinner we decided to head to the Walrus & Carpenter. I’d been to this location years and years ago when it was still the old Black Rock Castle and boy has this place changed. It’s honestly something I’d expect to find in one of the more sophisticated areas of New York City. The Walrus & Carpenter is a foodie’s paradise serving smoked meats and boasting of an impressive bourbon and craft beer list.
We started with some more beers and this time I decided to give the Oskar Blues G’Knight Imperial Red Ale a whirl. It was a really good blend of flavors with the caramel and tropical fruit notes balancing each other around a nice hint of pine. I’ve never had anything by Oskar Blues before but this was enough for me to remember to seek it out in the future.
One of the more entertaining notions was that they served any beer designated for a pint glass in these unique mason jars etched with a dog on the side. I’ve never seen glassware like this before and I was almost tempted to offer to buy one before realizing I’d never get it on the plane when I returned to Florida.
We started with a couple of small plates. I had the Fried Blue Cheese Stuffed Olives and my buddy ordered the Poutine. The olives were phenomenal, crunchy and salty just like you’d expect. Poutine is something that hasn’t worked its way down to Florida yet. Fried potatoes with gravy and mozzarella curds. While I was very curious, the gravy was made from veal which means I couldn’t sample due to my red meat prohibition. My compatriot was throughly impressed however.
Being a smokehouse meant that there were a good number of items on the menu that I couldn’t try but that didn’t stop me from enjoying what I could. I ordered the Southern Fried Chicken which was out of this world. Served with a black pepper biscuit and a srirachia-honey sauce this is about as good a fried chicken gets. My friend got the Maple Bourbon Baby Back Ribs which was served with a bourbon bbq sauce, cole slaw and a slice of cornbread; he was equally impressed.
It’s definitely a trendy place right down to the waiter with the vest and the handlebar moustache and the minimalist outline of a pig on the side of the building. Would you really expect any different from an eatery named after two characters in a Lewis Carroll story? As long as that kind of thing doesn’t bother you, this place is worth the shot.
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I usually try to hit new locations but both of these were impressive enough to warrant return visits on my next trip to Connecticut. If you’re already there and haven’t tried either of these, do yourself a favor and make a reminder to do so in the near future. You won’t regret it.
Special thanks go out to my buddy Z for accompanying me on the evening’s culinary adventure.
Tried Two Roads or the Walrus & Carpenter? Leave a note in the comments section below!
And remember… the food abides…
Apple Walnut Chicken Salad
It’s a lazy Saturday afternoon in Tampa and the weather is starting to get warmer so I’m enjoying the outdoors while I can (before the heat becomes unbearable and I barricade myself indoors until October). Figured I’d enjoy a little lunch while I was out here.
One of my favorite springtime/summertime lunch dishes is an Apple Walnut Chicken Salad; it’s healthy and insanely simple. Just some shredded chicken, diced green apples and some chopped walnuts mixed with a little light mayonnaise. Then just hit it with a pinch of kosher salt to bring out the flavor and a couple of heavy grinds of black pepper. I prefer to chill it for a little while as I like a cooler sandwich.
This afternoon I just loaded the chicken salad into a whole wheat wrap. Served it with some baked kettle chips and paired it with a Blue Moon Valencia Grove Orange Amber Ale whose fruit notes compliment the apples in the salad perfectly.
Have a favorite lunch dish? Leave a message in the comments!
And remember… the food abides…
New Beer Friday! – Magic Hat’s Pistil Dandelion Spring Ale
I’ve always dug Magic Hat and their #9 was one of the first ales that really taught me the difference between a beer and a microbrew. Their seasonal offerings are always unique and I look forward to trying them every year. I love their Hex Octoberfest and was especially impressed with this year’s winter G-Thang Gingerbread Ale, so I picked up their Pistil Dandelion Ale as soon as I saw it.
Pistil pours a rich golden color, heavily carbonated with a good two fingers of head that dissipates quickly. There’s a definite floral aroma with an underlying hints of wheat and just a little bit of pine.
Dandelion seems like an odd flavor to add to a brew but it works. It starts out rich and very grassy, with a little hint of lemon and pear. It doesn’t really mellow much but continues that bready grassiness through the pull. There’s a slightly bitter finish to it but that’s to be expected given it’s literally flavored with a weed.
Pistil is a decent seasonal offering and seems to really fit for this time of year. If you’re ready for winter to end it’s a good way to usher in the spring, so give it a shot.
Tried Magic Hat’s Pistil? Leave a message with your thoughts in the comments section!
And remember… the food abides…
Review – The Mermaid Tavern
I’m always on the lookout for new undiscovered hideaways and Seminole Heights seems to be very conducive for these types of establishments. So far it hasn’t disappointed me and the Mermaid Tavern has added another notch to its belt. Located just off of Sligh on Nebraska Avenue, the Mermaid’s outward appearance definitely belies something greater.
Let’s be honest here, when you think of Nebraska Avenue the first images that come to your mind are likely of prostitutes, crappy strip clubs and seedy motels. Indeed there’s one of the said motels right across the street from the Mermaid but if you can get past the location your tolerance will be rewarded.
Inside, the Mermaid is a polished gem; definitely a much more trendy establishment than you’d guess from the outside. There’s somewhat of a nautical theme throughout the place but slightly more eclectic. The tables and chairs are mismatched but somehow it all seems to work together. The lighting is dim enough to add some ambiance but still bright enough to see. A shelf full of board games lines the wall. A large blackboard hung by the bar showcases the evenings’ myriad of craft beer offerings.
While it doesn’t look like it would be, the Mermaid is a kind of half-service establishment. You get your own drinks at the bar and if you’d like to eat, you also order at the bar at which point they’ll give you a number to put on your table and bring out your food when its ready.
We started with beer as the menu listed quite a few brews I’d never even heard of and I spend a great deal of time at beer bars like the Brass Tap and World of Beer. I started with a Smuttynose Scotch Ale which I’d never tried before and which was surprisingly strong. After a beer or two we ordered from a menu which showcased a number of unique dishes; everyday pub-fare this was not.
We decided to start with a few appetizers and chose the Fried Pickles and the Black Truffle French Fries. Fried pickles have recently become more and more of a commonplace pub-food, but these were whole petite dills rather than pickle chips or spears and I think that helped cut down on the water which made them fry up a little more solidly. The breading was a beer batter that used a nice ale rather than just a standard macrobrew and the seasoning was spot-on.
The black truffle french fries were off the chain. Between the truffles, the shredded cheese and the garlic aioli, these things were a taste explosion. I’d recommend them to anyone who’s a first-timer at the Mermaid.
For my entree I had to try the Drunken Grilled Cheese. At some point you have to say a grilled cheese is just a grilled cheese, but the flavor and texture of this thing was like no cheese sandwich I’d ever had before. A triple-decker, this sandwich was made with four different kinds of cheeses, including a drunken cheese which uses alcohol in the cheesemaking process. The chef added some olive tapanade which gave it a savory flavor and served it with a blackberry chutney that rounded out the dish quite nicely. A spinach salad with a raspberry vinaigrette complimented it perfectly and made me feel slightly less guilty about the heart-attack-on-a-plate it was sitting next to. On the recommendation of the mustachioed bartender, I ordered a Crafted Artisan Pollinator (a blackberry mead) to go along with this and it was an insanely good pairing.
Portions sizes were right in line with the price which was very reasonable and I don’t have a single complaint about the food, the booze or the service. When dinner was over we settled in, talked, enjoyed some more drinks and people-watched.
On that note, the people who frequent the establishment seem to be from very diverse backgrounds and appear to genuinely enjoy the melting-pot vibe of the Mermaid. This may be par the course for Seminole Heights but it’s still good to see.
If you’re looking for an undiscovered hideaway with excellent food, a great craft beer menu and an all-around enjoyable atmosphere, give the Mermaid a go.
Tried the Mermaid Tavern? Leave a message in the comments section!
And remember… the food abides…
Tuscan Chicken Flatbread
Wanted something to satisfy the pizza cravings without all the carbs so I played around with this.
Fairly simple. Just a slice of flatbread with a little bit of olive oil, then some leftover grilled chicken that had been marinated in Italian dressing. Topped it with a light blend of six shredded Italian cheeses: parmesan, mozzarella, provolone, asiago, fontina and romano. Topped it with a little bit of dried oregano and then threw it under the broiler just long enough for the cheese to start bubbling and the edges to brown. Sliced it up and added a little red hot sauce but you can also toss on some crushed red pepper with the oregano before cooking.
Got a favorite flatbread recipe? Leave a message in the comments section!
And remember… the food abides…
2013 Holiday Season Wrap-Up
A belated “Happy Holidays” from the Food Dude!
It’s been a crazy couple of months which would account for the lack of posts during this holiday season. I thought I’d wrap everything up with a catch-all post. Better late than never, right?
I believe my last post was a quick shot of the Thanksgiving supplies so here’s a follow up pic of the cooked turkey.
Simply dressed with butter, sage and tarragon and stuffed with a sage turkey sausage and cranberry stuffing, the bird came out really well.
Stuffing, mashed potatoes, corn souffle, and green beans; I’m a creature of tradition when it comes to food holidays. In the glass is Cigar City Brewing Company’s Good Gourd, one of the best pumpkin ales I’ve ever had (look for a review in next year’s Pumpkin Beer Round-Up!).
Speaking of tradition, I hosted Christmas Eve this year and when I host I always make a Linguine with White Clam Sauce. This is a simple recipe that my family has been making for as long as I can remember. As good as this looks, it’s even better eaten cold out of the container on Christmas morning. Sounds weird but trust me, it’s good. In the glass is Southern Tier Brewing Company’s Krampus a spicy Imperial Helles Lager which went along great with the seafood.
Christmas Day was spent with some very good friends both of whom are excellent cooks and while I don’t eat red meat and thus didn’t partake in the Beef Tenderloin, I’d be hard pressed to say it doesn’t look good.
My friend also made a from-scratch Tiramisu which I did partake of and I’m glad because she did a kick-ass job.
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So another one of my friends is hands-down the best holiday gift-giver I’ve ever known. She’ll remember something you said two years ago and not only present you with an insanely well-thought-out gift but also give it you at the perfect time. This year, said gift was a professional-grade Atkins digital probe thermometer.
First of all I’ve been wallet-lusting after one of these things for quite some time now but it’s one of those purchases that always gets bumped back in favor of other things that become more necessary. But second, I just switched over to an infra-red grill and I’m having some trouble learning how to control the heat. A thermometer like this will be invaluable for learning how to successfully cook with the new grill type. See? Best… gift… of the season…
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Topped the holidays off with some more great friends on New Years Eve where we stuffed our faces with Cheese Fondue, Asiago Risotto Balls, Barbeque Biscuit Cups, Oreo Balls and basically anything bad we could squeeze in before the post-holiday dieting season began. Topped everything off with some bubbly when the ball dropped and you can’t ask for a better New Year than that.
So Happy New Year from the Food Dude! Hope everyone enjoyed their holidays as much as I did.
And remember… the food abides…
Shrimp Pad Thai
Was really in the mood for some Pad Thai but didn’t want all the calories and fat found in typical restaurant versions of the dish, so I decided to attempt to make this myself to try to pare down some of the unheathier aspects. Pulled this recipe off of the web and it came out better than I expected. The full recipe is below with my tweaks just after the photo.
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice $
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil $
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp $
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts $
- 3 tablespoons thinly sliced fresh basil
1. Cook noodles according to package directions; drain.
2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil. Garnish with lime wedges.
So I changed a little from the original instructions. First, I didn’t use three full tablespoons of canola, only just enough to coat the bottom of the pan. Shrimp has a lot of liquid in it, so you don’t have to worry about anything sticking. The extra canola oil is just extra fat that’s unnecessary. In addition I left out the peanuts altogether. When I serve this to guests I’ll likely have chopped peanuts available on hand for anyone that wants them, but again, they’re just extra fat. I also cut the garlic chili in half thinking it may be a little too spicy but that was really just unnecessary. It was diluted enough not to cause me any heartburn and the flavor didn’t really come through. Next time I’ll leave it as-is. The one thing I noticed about the sauce itself was that it was a little too sweet and not quite savory enough. Next time I’ll likely tone down the brown sugar and bump up the soy sauce and fish sauce.
Have a favorite Pad Thai recipe? Leave a message in the comments section!
And remember… the food abides…
The Great Pumpkin Beer Round-Up! (Part 2)
Part 1 generated a lot of buzz so I know you’re all waiting with bated breath. Well wait no more! We’re on to Part 2 of the Great Pumpkin Beer Round-Up!
Part 2
This round’s selections:
– Smuttynose Pumpkin Ale – Pours a light orange color. Gives off an unusually flowery bouquet. Smuttynose’s pumpkin offering is another one of those that comes off more like an IPA and less as a Pumpkin Ale. It’s very crisp but it tastes more like something you’d drink during the summer with just a hint of and spice added rather than something brewed from the ground up to showcase those flavors. Not a bad beer at all but it doesn’t scream “autumn” to me like a pumpkin beer should.
–Dogfish Head’s Punkin Ale – Pours a deep amber color. Dogfish Head’s Punkin Ale is lighter on the pumpkin but heavier on the spice. There’s a very predominant brown sugar note with an underlying nutmeg flavor. There is somewhat of a sharp aftertaste on the first couple of pulls, but it mellows a little as the beer warms up a bit.
– Southern Tier’s Imperial Pumking – Pours a bright orange color. The bouquet this gives off is reminiscent of sweet baked goods; you actually get a whiff of cookies and pies as you smell this beer. Southern Tier always does a great job with their seasonal offerings and Pumking is no exception. I’ve had this both on draft and in bottle and they both set a very high bar. Every aspect of the pumpkin pie flavor is here. There are notes of vanilla, cinnamon, nutmeg and clove on the first pull which mellow into a buttery graham cracker flavor (like a pie crust!), before a final creamy pumpkin finish.
–Terrapin’s Pumpkinfest – Pours a cloudy amber-red color. Terrapin’s Pumpkinfest is somewhat unique in that it comes across as a hybrid of a marzen and a pumpkin ale. This could be dangerous but Terrapin pulls it off rather well. There’s a sweet and smokey caramel flavor characteristic of an Oktoberfest brew on one side and the pumpkin and spice notes of a pumpkin ale on the other side. The flavors are preciscely balanced and compliment each other perfectly. If you also like marzens or you’re looking for something a little different in your fall beer, this would be a great pumpkin offering to start with.
– Shipyard’s Pumpkinhead Ale – Pours a golden-yellow. I know I prefer my pumpkin beers darker and thicker but for one on the lighter side of the spectrum, this one isn’t too bad. Apparently Shipyard has some consistency issues with this particular brew as I’ve talked to folks who barely tasted any pumpkin at all. However the bottle I poured was very heavy on the pumpkin. There are underlying notes of cinnamon with a little bit of nutmeg and it eventually mellows into a grassy flavor typical of a lighter ale.
– Blue Moon’s Harvest Pumpkin Ale – Pours a perfect reddish-orange color. Gives off a very spicy bouquet. For a brewery whose standard ale I dislike so much, Blue Moon continues to do a much better job with their seasonal offerings. They continue to tinker with their recipe and every year this pumpkin offering gets better and better. Blue Moon always works with a lot of wheat and which gives a very pie crust-like flavor on the initial pull which then rounds out to present the pumpkin and spice notes that remain strong through to the finish.
So who came out on top for Round 2?
I’m going to call this one a tie. The Blue Moon Harverst Pumpkin with its bready start and the Southern Tier Imperial Pumking with its creamy finish, both nail the pumpkin pie in a bottle flavor, albeit in slightly different ways. I have to give this one to them. Either of these offerings are perfect for sitting outside on a cool autumn evening and taking in the sights and smells of the season.
Honorable mention goes to the Terrapin Pumpkinfest. While not quite unique enough to bring it to the top like the Tommyknocker Small Patch Pumpkin did last week, it’s still a rather creative twist that was executed rather well.
I’ve still got quite a few more pumpkin beers to sample so stay tuned for round 3!
Tried any of this week’s pumpkin beers? Leave your thoughts in the comments section!
And remember… the food abides.
The Great Pumpkin Beer Round-Up! (Part 1)
Some friends and I were discussing pumpkin beers the other night and one of them suggested that since I drink them almost exclusively this time of year I should write about one for my next New Beer Friday. Then another jokingly insisted I write about all of them for my next New Beer Friday.
Challenge accepted!
For the next couple of weeks I’m going to spend some time sampling and comparing every pumpkin beer I can get my hands on. So without further adieu, I give you the Great Pumpkin Beer Round-Up!
Part 1
This weekend I did a pick a-six at my local ABC liquor and grabbed a bomber of Fat Jack for good measure. Here’s the breakdown of how they fared:
– Buffalo Bill’s Pumpkin Ale – Pours a golden orange. A smooth ale; very mellow with layers of cinnamon and a hint of allspice and clove. A little bland on the first pull but the flavors come out after a few sips.
– Harpoon’s Pumpkin Unfiltered Offering – Pours a hazy orange. Tastes almost like a pumpkin IPA if that makes any sense. It’s crisp and dry and has a very heavy vanilla and spice note with a full pumpkin flavor. I paired this with a Scallop Chowder once before and was surprised by how well this went with seafood.
– Weyerbacher’s Imperial Pumpkin Ale – Pours a deep reddish-amber color. Has a nice toasted nutmeg note upon the first pull and a little bit of cardamom on the back end. It mellows into a smooth, slightly breadish pumpkin flavor with virtually no aftertaste. The overall experience is very close to pumpkin pie.
– Samuel Adams’ Fat Jack Double Pumpkin Ale – Pours a dark red, almost ruby brown color. Similar to their Harvest Pumpkin Ale only with a heavier pumpkin flavor exactly as expected. There’s a very pleasant and unique fruit note on the back end with hints of cherry and honey laced with what tastes like sweet potatoes.
– Tommyknocker Small Patch Pumpkin Harvest Ale – Pours a deep reddish-amber color. Brewed with molasses, the Pumpkin Harvest Ale has to be one of the most unusual pumpkin ales I’ve ever sampled. Because of the molasses it had almost a touch of a spiced rum flavor which went perfectly with the pumpkin. I’ve heard from others that this overpowers the pumpkin but I didn’t find that to be the case at all.
– Shock Top Pumpkin Wheat – Pours a brownish-copper color. To be honest this one tasted more like a marzen. I found it to be quite mild and completely lacking in pumpkin flavor. Not necessarily a bad beer, just not a great pumpkin beer. Comes as no surprise however, as this is an Anheiser-Busch label.
– Blue Point Pumpkin Ale – Pours a clear orange color. Blue Point puts out a really good blueberry beer so I had high hopes for this one. Sadly it didn’t deliver. Had a very harsh pull with a rather bitter aftertaste and very little notes of spice at all.
So which beer comes out on top?
I’d have to say that Tommyknocker Small Patch Pumpkin Harvest is the clear winner this week. It’s solid pumpkin offering with such a unique flavor that I have to give it the round.
Samuel Adams’ Fat Jack comes in a close second as far as unique flavors go and the Weyerbacher Imperial Pumpkin Ale does the same for getting the closest to that “pumpkin pie in a bottle” flavor I desire from my pumpkin beers.
Stay tuned for part 2 of the Round-Up!
Tried any of this week’s pumpkin beers? Leave your thoughts in the comments section!
And remember… the food abides…
Apple Butter Crescent Rolls
Just Apple Butter spread over some crescent roll dough before baking. Yeah, it’s that good…
Turkey and Spinach Cannellini
Had some leftover carved turkey so I threw together a very quick Thursday night protein bowl. Tossed some cannellini beans in a skillet with just a little extra virgin olive oil, then added some baby spinach until it cooked down and seasoned with some minced garlic, basil, and crushed black pepper. Added the leftover turkey at the end just to heat it through.
Not bad for a last minute culinary experiment. I’m thinking with a little preparation and some tweaking this could make a good seafood recipe (maybe some mussels?). Be on the lookout.
And remember… the food abides…
Tis the season (for beer)
Ah… it’s that time of year again. My favorite beer season is upon us! Looking forward to trying some new fall brews this year but still happy to see these show up at the local grocery store.
Review – The Stein & Vine
Have you ever heard the phrase undiscovered hideaway? Whoever coined it could easily have been describing the Stein & Vine and they wouldn’t have been that far off the mark.
My introduction to the Stein & Vine was for a friend’s recent birthday. They had been there once before and loved it so it was their location of choice for the festivities. They really built it up so I’ll admit that my expectations were kind of high, but it totally delivered.
Off of King’s Highway in Brandon, tucked in between a gun shop and a dollar store with only a simple red neon sign that says “PUB” visible from the road, you’d never know that the Stein & Vine was there if you weren’t told about it beforehand. However the humble and unassuming location belies an amazing establishment once you walk through the doors.
The Stein & Vine is decked out in brick, hardwood and industrial fixtures, with a large granite bar as the focal point of the establishment accented with Bavarian steins and rare wine bottles. Two large chalkboards tower over a decorative fireplace and advertise the evening’s current selections.
As the name suggests, the Stein & Vine features a wide selection of draft beers and rarer wines, many of which are in a constant rotation. I happened to visit again two weeks later and only about half of the same beers were still there on the second visit, the rest being replaced by newer selections. As someone who loves trying new beers and wines, this is something that will keep me coming back again and again.
Tried a Green Flash Palate Wrecker and loved it. This was a deep brown ale with a nice bite to it and it went really well with the drunken shrimp we ordered as an appetizer.
Speaking of food, the menu, while on the smaller side is rather impressive. They could have easily done standard pub food that could just be thrown in a fryer, but the owners made a wise decision to go with some really unique and tasty choices.
Pig Wings (fried pork ribs with served with a number of different sauces), Drunken Shrimp (cooked in Curious Traveler Shandy or fried in a batter with Cigar City’s Maduro Brown Ale) and a Spicy Buffalo Chicken Philly Cheesesteak are some if the items you’ll find on the menu. Additionally, they will sometimes create special dishes for certain events. During July’s New Belgium Brewery Welcome Party, they offered a Meatloaf Sandwich that was marinated in Fat Tire Amber Ale. I do not eat red meat, but the sight of that dish nearly drove me to break a twelve-year moratorium on beef.
I went with the Baja Fish Tacos. As I’ve mentioned before, fish tacos are my hamburgers and I’ve got to try them everywhere I go. Served with Roasted Corn Salsa and an Avocado Salad these were just about as good as a fish taco can get and again, it’s something you wouldn’t expect here; every member of our party absolutely loved the food.
It’s important to note, that as small as this establishment is, they still took a reservation for 8 people on a Saturday night. This was a very good thing as I noticed it started to fill up pretty quickly as we headed farther into the dinnertime hour. If you’ve got a larger group, I’d recommend giving them a quick call.
After dinner we retired to a little area in the back with a couple of dart boards and some hightops where we were able to just relax, have some drinks and throw some darts in peace. Great night, great birthday fiesta for my friend and a great establishment. If you’re in the Brandon area or you’re just looking for an undiscovered hideaway to brag about, give the Stein & Vine a shot.
Tried the Stein & Vine? Leave your thoughts in the comments!
And remember… the food abides…
New Beer Friday! – Abita Amber
In my search for decent reds and ambers during the summer, I recently came across Abita’s amber offering. The Louisiana-based Brewery puts out some really flavorful craft beers most notably Turbodog and Purple Haze. I’ve been a fan of Abita’s beers for quite some time so I decided to give it a shot since I’d never tried it before. It’s hard to associate ambers with summer because of their richness and depth, but Abita’s is definitely one I could consider a “summer” amber.
Abita Amber pours a deep red color with a good two fingers of head. The aroma is slightly more floral than I would have expected and it’s more akin to something I’d see in a lighter beer. Flavor is a mellow caramel with notes of lemon and just a little hint of honey. It doesn’t seem to sit as heavy as beers of its type typically do which is why it makes such a good summer offering.
The only drawback is that I would not consider this a “sipping” beer as the warmer it got the more the flavor started to sour a little. Which is a shame because this would be perfect for just kicking back on the porch on a warm summer night.
A good brew all the same however.
Tried Abita Amber? Leave a message in the comments section!
And remember… the food abides…
Welcome to Florida New Belgium Brewery Party@ the Stein & Vine!
Ah… Fat Tire is finally available in the Sunshine State. Enjoying a couple of bombers with some friends at the Stein & Vine… Welcome to Florida, New Belgium Brewery!
Review – Copperfish Seafood Grille and Raw Bar
Historically, the location at 1502 SoHo has never really been a place I paid much attention to, largely because it’s located at the very end of Howard Ave. When you’re rolling the dice you literally have 30 other restaurants or bars to pass before you get to the end of the strip and something else always caught my attention before I got there. When I first moved to Tampa it was Le Bordeaux. After that it became St. Bart’s Island House. Most recently it was the Samba Room. Honestly I never really had the desire to try any of them. However, the new concept, CopperFish Seafood Grille and Raw Bar aims to change that. If my dining experience last night was any indication, they’re going to do an incredible job.
After valet parking (VERY much appreciated in a place like SoHo which can get really crowded), the first thing I noticed was the feel of the place. It has a slightly upscale vibe but without that pretentiousness that restaurants like this can sometimes fall victim to. The decor is a really interesting blend of contemporary and New England coastal. The heavy beechwood tables, wrought iron fixtures, copper art and bright white hurricane shutters almost made me feel like I was dining on the water in Rhode Island, Connecticut or Massachusetts. There’s an outdoor bar with couches, white curtains and a cool-looking fountain and the patrons there seemed to really be enjoying themselves.
Our group was seated immediately at our reservation time and our server was well versed in the menu, specifically noting the items on the largest raw shellfish selection I’ve seen anywhere in Florida.
Our group started with the Grilled Gulf Oysters as an appetizer and they were absolutely amazing. They had at least eight different types of seasonal oysters available from all different regions and we decided to go with the Gulf variety. Grilled as opposed to steamed, which is something I’ve never tried before, these were cooked with a little garlic, butter and parsley, a bit of parmesan and romano cheese and a light dusting of seafood seasoning. Easily some of the best oysters I’ve ever had and you could tell how fresh they were in the first bite.
Following the apps, I had to decide on my entrée, and I was drawn to one item on the menu before anything else… the Hot Lobster Roll. A lobster roll is a New England thing and it’s incredibly hard to find a place down here that serves one. If they do, it’s usually a mayonnaise-laden cold lobster roll (which I maintain is not a real lobster roll; it’s a lobster salad sandwich). CopperFish does serve a cold version of the roll if that’s your preference.
This was a phenomenal Lobster Roll. The lobster meat was incredibly fresh, the bun was toasted perfectly and the sandwich was lightly buttered rather than slathered in it as lobster rolls can sometimes be. There was also the welcome addition of a tiny bit of what I can only describe as a creamy seafood au jus and it kicked the whole dish up a notch. If you’re from New England like me and you really miss a good lobster roll, definitely consider this.
The roll came with their signature Old Bay Kettle Chips, but I wanted to try a side item that looked really good, so I also grabbed an order of the sea salt and vinegar potato planks. These were crispy and pulled in the flavor notes without overpowering you with salt or being so drenched in vinegar that they’re soggy. They also served the planks in an individual fry-basket on top of a heavy cutting board which I thought was an ingenious presentation choice on the part of the chef.
It’s worth noting that their alcohol selection, while not overly extensive, included quite a few uncommon wines and unique microbrews. There were a handful of 22 oz “bomber” beers and I tried the Bear Republic Red Rocket Ale which is a microbrew I’ve never had before. A deep red-brown ale, it had a great flavor and complimented the seafood perfectly.
Each of my friends enjoyed their meals as much as I did and we left more than satisfied and intending to return. The manager even stopped us on the way out to ask how we enjoyed our experience which just proved to me how serious they are about making sure their patrons are pleased.
If you like seafood as much as I do and you’ve driven by 1502 without ever giving the eatery there a second glance, do yourself a favor and try CopperFish. I can’t imagine anyone having anything less than a stellar dining experience.
Tried CopperFish? What did you think? Leave your thoughts in the comments section!
And remember… the food abides…
Ground Duck Burger @ Square 1
I’ve been a fan of Square 1 Burgers for quite some time now. Since I can’t eat red meat but still love burgers, I’ve found their variety of other burger options to be really impressive. In addition to the standard turkey and veggie burgers that can be found as substitutions in most other restaurants, Square-1 also serves ground ostrich, duck, chicken, salmon, and portabello mushrooms, among others.
Decided to give the ground duck a shot and I’m glad I did. While they had a specific duck burger that was served with ginger, carmelized onions and baked apples, I decided to go with their standard Old Fashioned burger. Just lettuce, tomatoes, red onions, american cheese and Dijon mustard. Subbed out the standard fries for sweet potato with a little sugar and cinnamon.
The flavor was incredible. Duck tends to be gamey but the meat was made with a decent grind and it wasn’t overcooked so gaminess wasn’t even a concern. With a good char, this was probably the closest thing I’ve come to an actual beef burger (although since I haven’t had one in about 14 years my memory may be a little shaky) Bottom line, even if you’re not a fan of game birds, this is well worth a try.
Ostrich is next on the “to try” list, but I’ll still hold the duck pretty high up there.
Have you tried the duck or another of Square 1’s specialty burgers? Leave a message in the comments section!
And remember… the food abides…
Yellow Curry Chicken & Chips @ the Pub
Was at the Pub with some friends this weekend and tried the Yellow Curry Chicken & Chips
Really good stuff. I’m not a huge fan of the really spicy red type of curry so the fact that they had a milder yellow curry option on the menu was awesome. Went perfectly with a pint of Hobgoblin Ruby Ale.
Roasted Lime Chick Peas
Happy Memorial Day Weekend!
I’m a big fan of grazing when it comes to weight-management. I don’t believe you can be successful in trying to lose a little weight if you’re always staving yourself. A lot of my diet is based on substitutions. If I can find something that satisfies just as well as the real thing but can cut out some calories and fat I’ll give it a shot. One of the better substitutions I’ve come across is Roasted Lime Chick Peas.
A slight variation of Alton Brown’s Roasted Chick Peas, this is a great snack for a long holiday weekend like Memorial day where chips and beer tend to dominate the pre-barbecue dinner menu.
Take one pound of soaked chick peas patted dry and toss them in a vinaigrette composed of 1/4 cup of red wine vinegar, 1 tbsp of olive oil, 2 tsp of Dijon mustard and 1 tsp of kosher salt. Arrange them in a single layer on a baking sheet and bake at 400 degrees for 60 -70 minutes tossing every 15 minutes to make sure there is even heat coverage.
When fully dried removed from the oven and move the chick peas to a heat-proof bowl, then add 2 more tsp of red wine vinegar and 2 tsp of lime flavored margarita salt. Toss to coat.
Serve in a snack bowl alongside your favorite skinny margarita or a Corona Light with a lime (or your preferred lime-infused beer) and you’ve got a relatively healthy snack that can save you quite a bit of calories while satisfying the craving for something crunchy and salty along with your beverage.
Hope everyone’s enjoying their Memorial Day weekend with friends and family. Don’t forget to take a little time to remember why we’re observing this holiday.
And remember… the food abides…
Review – Cooper’s Hawk Restaurant and Winery
Cooper’s Hawk Winery and Restaurant recently opened a Tampa location within a relatively close proximity to my office (yes the Food Dude has a day-job) and a co-worker gave it a shot and really liked it. A couple of weeks later another friend of mine was talking about it and she was absolutely raving. This had me more than a little curious. A quick internet search yielded a whole lot of people echoing the same sentiment so I resolved to give it a try.
After paying them a visit with a couple of buddies, I can happily report that it’s everything it’s been hyped up to be and more. If there’s a phrase that applies to Cooper’s Hawk, it would dining experience.
I love it when a culinary experience is about more than just food. It’s a rare thing when ambiance, character, flavors and personality all come to to provide a level of immersion that you don’t find very often.
Being both a restaurant and a winery, Cooper’s Hawk includes a shop and tasting room. The shop sells various wine accessories and of course you can purchase bottles of their wine. My friends and I decided to show up about 45 minutes before our reservation to do a tasting. Tasters are given multiple options for a tasting; whites, reds, a mix of both, desert wines and seasonal samples comprised of some of their limited offerings.
We went with the mixed sampler composed of both reds and whites. There wasn’t a bad wine in the bunch. Our server was knowledgable both about the history of the winery as well as the wines she was serving us. She also allowed us to substitute a Sangiovese for an Orange Muscat that none of us were interested in and it turned out to be my favorite of all the reds. I never once felt like it was just a gimmick to get you to buy their wine.
Our table wound up being ready shortly before our tasting was done but we were told we could come back after our meal to finish up, another great service move. I would still recommend showing up at least an hour ahead of time if you would like to do a tasting in order to get the most out of it and not be rushed.
The restaurant itself is casual but the design is so contemporary it has an almost an upscale air to it. Our server knew her stuff and was quick to explain the menu concept. Each dish is prepared by the chef to work with a particular wine, with certain specials coinciding with seasonal vintages. Each dish has an associated Bin number which is the pairing suggestion they recommend.
There are also wine specials. On the server’s recommendation we all decided to try the Vintner’s Blend which was a red table wine made from five noble grapes. Once again adding to both the value and the experience, she brought us each a sample so we could taste it before committing to a full glass. Hands down one of the best glasses of red that I’ve had in a long time.
For an appetizer we decided to try their sampler platter which included their Over the Border Egg Rolls, Tenderloin Sliders, Chicken Potstickers and Mini Crab Cakes. Far from your standard greasy pub food, the flavors went perfectly with the Vintner’s Blend. The potstickers, crab cakes and eggrolls were excellent and although I don’t eat red meat, my compatriots stated the sliders were phenomenal.
For dinner I decided to try the Roasted Eggplant Ravioli. This was a ravioli stuffed with eggplant, squash, zucchini, red onion and mozzarella and it was served with artichokes, kalamata olives and goat cheese in a San Marzano tomato sauce. Perfectly executed, this was a really flavorful dish and my iPhone photos do not do it justice. The tomato sauce was light and not acidic at all and the goat cheese gave it a creamy balance.
This dish was paired with their Lux Pinot Noir that had a slightly spicy finish to it and it could not have complimented the meal better. When they say they build the menu around perfect pairings they’re NOT kidding.
Portion sizes were spot on which was something I was worried about before the food came because one of the first things I noticed about the menu was how reasonably priced it was. I fully understand that the booze is what they’re making their money on but oneophiles know what kind of pricing to expect when drinking wine. The fact that they offset that by making their food prices as reasonable as possible is a great business plan. So if you’re not a wine drinker, Cooper’s Hawk is some incredible food at a great price.
After the disappointing visit to the Cigar City Brewpub, a similar concept that was executed very poorly, I couldn’t have been more pleased with my first visit to Cooper’s Hawk and intend to return multiple times with more wine-swilling friends in tow. If you like wine or contemporary american cuisine, give them a try some weekend. If you like both, give them a try NEXT weekend.
Tried Cooper’s Hawk? What did you think? Leave a message in the comments!
And remember… the food abides…
Sunday Morning Breakfast…
A little Sunday morning breakfast kept on the lighter side…
Scrambled Egg Beaters, some leftover chicken, chopped white onions and a little fat free cheese. Added some sliced fresh strawberries on the side.
Hope everyone’s enjoying their Sunday.
And remember… the food abides…
Tampa Food Dude 