Review: Cafejo "My French-Press"

The first french-press to use K-cups, and the cheapest keurig brewer on the marketI had the opportunity to get ahold of the Cafejo My French-Press, and I am impressed.  Taking the flexibility and ease of use of both a Keurig Coffee maker and a traditional french-press and merging them into a handy and portable gadget, this is a great coffee maker for anyone short on space or money.  There are several things that make this actually better than a Keurig, the most desireable of which is the ability to use any liquid (including spirits and milk) at any temperature.  Since many traditional coffee makers brew too hot and scorch coffee, and while wide ranging, K-Cups for Keurig brewers have limited variety the My French-Press really is the best of both worlds.  Pick this up using the link above from Amazon, you won't be sorry.

Whiskey Tonight: Cornelius Pass Roadhouse White Owl Whiskey

We went out to celebrate our nieces birthday and I had a chance to try this new whiskey distiller on site. It was so raw and bright i was sure it was a dry gin and not a whiskey. It was nice for something that new, but won't be added to my regular order rotation.

Whiskey Tasting: Dark Corner Distillery's Lewis Redmond Carolina Hand Mash Bourbon

Dark Corner Distillery in Greenville, SC is new to the whiskey world.  An Artisanal micro distillery focused on hand-spirited small batches of whiskey and other libations, Dark Corner started in 2010.  That recent start hasn't stopped them from some rapid expansion, however.  They have quite a wide range of offerings, but as of November 16th they can say something no one else in South Carolina can say: they now make bourbon.

Dark Corner had a big party to comemorate their first bottling, and I got ahold of two bottles from their first batch.  First, you need to understand that whiskey mellows the longer it is in the barrel.  Distilled the 3rd quarter of 2010 and barrelled on halloween night 2011, Lewis Redmond Carolina Hand Mash Bourbon was aged for 14 months on charred new american oak 5 gallon barrels.  This means it is going to be a bit more raw than some longer running brands, but that doesn't mean it isn't a great bourbon.  For new-make bourbon this is as smooth as it comes.  They replace a lot of the rye normally used in bourbon with red wheat, giving it a sweeter top note, quickly resolving to carmel and vanilla.  Its young age leaves a nice sour apple finish that is crisp and refreshing. 

They currently barrel 30 gallons of bourbon per month, and are now using 15 gallon barrels. This years barreling won't be tapped until late next year at the earliest.  I'm hoping to some day see how well this bourbon holds up to 6-12 years in a barrel, if their first batch is any indication it will quickly become a classic.   It will likely be a while before many of my readers get a chance to taste this whiskey, but if you run across it you owe it to yourself to give it a try.

Food cart Review: Retrolicious

The Retrolicious Cart

I love good food, and love comfort food even more.  So when the guys told me that there was a new cart in the parking lot of my my old employer at Triangle Pointe in Tigard, I decided to visit them for lunch and see it for myself.

Featuring "Scratch Made Classics", Retrolicious is comfort food done right.  Their signature sandwhich seems to be a creation they call "The Jethro".  Roasted pork, bacon, BBQ sauce, coleslaw, and cheese on a toasted roll is an amazing sandwich.  Served with potato chips for $7, it is also a great value for the time put into the preperation that goes into this thing.  The pork is slow roasted, the bacon crispy, and the slaw a perfect contrast.  If there weren't so many other great items on the menu I would eat this happily every week.  Fortunately for all of us, there are plenty of other great items on the menu.

"The Jethro" is worth tracking this cart downFrom meatloaf sandwichs and dinners to fried chicken with mashed potatoes, pimento mac and cheese to homemade soups the hits keep on coming from this wonderful cart.  I'm just hoping to catch the chicken and waffles next time....I hear it's the best in town.

the Meatloaf Dinner

Fried Chicken Dinner

My lunch: The Jethro with a side of Pimento Mac and Cheese

Retrolicious can be found around town throughout the week.  Check out this piece of FatBoy Heaven....you won't be sorry.

Night Out: Ringside Fish House

Friday night we went out with Carrie's sister Lisa and her husband James for dinner, and decided to try the Ringside Fish house in the Fox Tower.  Dinner was great, and Glen, our waiter was phenomenal. From drink recommendations to great menu explanations it was a great night. The truffle frites and kalamari were great starters, and the lobster mashed potatoes were a decadent treat that should be added to any dinner order. We will definitely be back to sample even more of the menu.  Here are pictures and a break down of each element of my meal:

Crab frites:
Amazing! Super crisp fried potatoes topped with Truffle Hollandaise and large lumps of crab. Not to be missed.

Kalamari:
Done unlike any you've tried before. Done Vietnamese street style with chiles and quick-pickled veggies.  Not breaded or fried like you might expect when you see it on the menu.  You have totry this if you get a chance.

Fennel and corn chowder:
Amazing richness hits you immediately, but combines with the sharp bacon and fennel to make an amazing soup.

Surf & Turf w/ crab mac & cheese and lobster mashed potatoes:

Steak medallions served with jumbo prawns. Perfectly cooked steak. Lobster mashed potatoes were amazingly rich.  Prawns were lightly seasoned and a perfect light foil to the rich steak and mashed potatoes.

Special Event: Feast Portland Oregon Bounty Grand Tasting

When I was invited to attend the Feast Portland Grand Tasting this weekend at Pioneer Courthouse Square, I was expecting local restaurants to be there showing off their creations, but it ended up being more about ingredients for chefs than finished product on the food side.  Here are a few of the standouts:

Snake River Farms - Slider made from their Kurobuta pork was well prepared and the sauce did not overpower the wonderful pork it was intended to highlight.  SNAKE RIVER FARMS American Kurobuta Pork is lean, with small, fine streaks of marbling that make each cut sweet, tender, and juicy. Unlike traditional white pork that can have a tendency to be bland and dry, American Kurbouta Pork is much darker in color and rich in flavor. In fact, the Wall Street Journal has dubbed it "The Other Red Meat".  Comparing the weight of loins before and after cooking, American Kurobuta Pork has significantly less weight loss – up to 50% less – than some other varieties. This is the succulent and juicy difference you can taste with SNAKE RIVER FARMS American Kurobuta Pork.

H.U.B. - Hopworks Urban Brewery's Bottle Conditioned Belgian-Style Pale Ale was amazing. Smooth and soothing with a bottle charge that kept it bubbly well after opening.  Definately hoppy, without going over the line into IPA territory, it was easily the best beer of the day.

The Pie Spot - kickstarter project trying to get out of the cart and into a store front. Their chocolate hazelnut was messy but delicious, with chocolate chips that were distinct enough to stay suspended in the brown sugar and corn syrup filling rather than breaking down into a gooey mess.

Sasquatch Brewery - Sasquatch brought several beers to the tasting, and I sampled two: The NW Red and Untimely Summer Ale.  Summer ale was very pale but with a smooth crisp flavor.  The perfect beer for a warm Portland afternoon.  The NW Red was sweet and citrus tinged, without the bitterness that sometimes can creep in to the reds from a small brewery.  Overall I was impressed with their offerings, and look forward to stopping in and seeing what the Pub is like.

Kickstarter Food! - The Pie Spot

I was at the Feast Oregon Grand Tasting yesterday (and will post more later on that topic and the great things I tasted), and met the Ladies responsible for The Pie Spot.  They have a KickStarter campaign that is about to run out, and I'd love if my readers could help them meet their funding goals.

Their story is on their KickStarter page, so I won't tell it here, but I can tell you that I was impressed by their offerings at The Grand Tasting.  They brought a Marion Berry pie, and the amazing Chocolate Hazelnut.  The Chocolate Hazelnut was messy but delicious, with chocolate chipts that were distinct enough to stay suspended in the brown-sugar and corn syrup filling without melting together and becoming a gooey mess.  Think a pecan-pie, with hazelnuts and chocolate chips rather than pecans.  Easily the best desert of the day, even considering the presence of Salt & Straw at the event.

Lets see if we can help these folks out with getting their store-front open!  

Oregon Brews and BBQs: Slick's Big Time BBQ

First on the list today was Slick's Big Time BBQ out if Newberg. We tried the Chef's Special, which included 2 Ribs, a Pulled Pork sandwich and 2 sides for $12.00

The ribs were juicy and tender, with a very nice bark.  They were cooked the way I would do them in the back yard, cut thick and falling off the bone.  In a competition they would be overcooked with the way the whole piece of meat came off when I tried to take a bite.  The pulled pork was tender, but I didn't care for the heavy sauce they paired with this one. It was supposed to be sweet and spicy, but the spice overwhelmed the sweet here.  The baked beans were more of a chili than a baked bean, and the slaw was good but not great.

Overall it was decent but not great BBQ, but well above average for a fair-type setting.

Food Cart Review: Cultured Caveman

The Cultured Caveman food cart at NE 15th and Alberta

The Cultured Caveman food cart in the Alberta 15 foodcart pod (Located just off 15th and Alberta) started as a Kickstarter project. That is where I first learned of their idea, and I am proud to say I was a backer of this unique cart. Since I live on the west side and don't have much cause to be in NE Portland, this was my first chance to visit Joe and Heather and taste their food.

Rainbow Rosemary Fries and Paleo Chicken Tenders....awesome meal!I went with the Paleo Chicken Tenders and a side of Rainbow Rosemary Fries. The first thing to know about food from this cart is that anything fried is fried in Organic, Grass-fed beef tallow. This imparts a flavor all it's own to any food, but also has a lower smoke point, leaving food a little soggier than some would prefer. Remember that the paleo diet is more about a lack of grains and dairy than it is about being low-fat.
The Rainbow fries were great, if a little soggy. A trade off I will take any time for this flavor profile. Served with their own homemade ketchup, the combination is amazing.

Paleo chicken tenders were as good as any I have had with wheat flour. A nice crispy coating while maintaining a nice tender and moist chicken. Cultured Caveman uses organic raised chickens from Draper Valley Farms, "breaded" in a dredge of coconut flour, garlic, white pepper, and salt. Again, the flavor was amazing, and dipped in their southwestern aioli was a delight.

In all the combination of a crowd-sourced startup plan and amazing food make Cultured Caveman a healthy and tasty piece of Fat Boy Heaven. I'll be back to try their other menu items soon.

On the Road Review: Champion's Bar and Grill

Nice clean bar next to my hotel and easy walking distance from Lambeau. The restaurant became a local sensation when it was featured on Man v. Food on The Travel Channel.

Their claim to fame is a 6lb burger named "the Gravedigger" after fan favorite Gilbert Brown, a member of the '96 Superbowl winning team.

I was not eating for 6-8 people tonight, so I went with the other fan favorite here, the Brat Burger.

A 1/3 pound angus patty topped with a patty formed from a brat, onions and cheese, the brat burger is a staple of local bars, and while ok, this one does not measure up to the one I had at Skip's Diner earlier in the week. It was well cooked and seasoned, but nothing special.

Service was slow in a nearly empty bar, and the food could be found in nearly any bar in America. A decent bar to pass the time of an evening. But the food won't be dragging you back. Come on down if The Grave Digger challenge intrigues though, it must be something to see.

On the Road Review: Green Bay Distillery

The Green Bay distillery is located just blocks from Lambeau Field, and is one of the larger bars in town. The bar ASPIRES to distilling, but thus far has only managed a few vodka infusions, none of which inspire as creative. Every college kid has tried infusing vodka with jolly ranchers for crying out loud.

The Curds and rings were hand dipped, and perfectly fried, if a bit over salted. The best I've had in town at this point.

Burger was obviously a frozen patty with nothing to distinguish it from 100 others in this town. It arrived over cooked but well seasoned.

A nice bar with decent appetizers, but not a first choice for a meal.

On the Road Review: Kroll's West - Green Bay

The Butter Burger....freaking amazing!

A Ruben Pizza?!?

When you step into Kroll's West, it feels like stepping back in time. It looks like it must have when the stadium was built. This place has been featured twice on The Travel Channel's Man v. Food, and it is easy to see why.

Kroll's Butter burger was a thing of beauty. Creaminess of the fresh butter on the beef was amazing. Brought out tightly wrapped in wax paper just like it was 40 years ago, you can tell that tradition is vital to this place as much as it is to this town.

Ruben pizza unique, but flavor just not quite there. I think I was missing the spicy bite of rye, and the dressing didn't quite have the zip of a good Russian dressing.

It is easy to see why Kroll's is still a fixture in this town. In a town known for its food, this place is truly a slice of fatboy heaven.

On The Road Review: Curly's Pub (at Lambeau)

As part of the renovations of Lambeau field that began in 1997, an atrium was added to make the stadium more of a destination spot. Included among the plans for a retail store and the Packer's Hall of Fame was a restaurant named Curly's, after Curly Lambeau, the founder of the Packers.

Probably the most eaten at restaurant in town, Curly's is your typical pub, with several items that stand out from other sports bars that surround this temple of football.

One of these standouts is the Beer cheese and bacon burger on pretzel bun. The bun is chewy but soft with the great flavor and texture of a well made soft pretzel. The creamy sharp flavor of the beer cheese combines with the bacon and beef to create an amazing burger.

Waffle fries were seasoned well, without being sponges for grease.

All together Curly's is a unique experience. At any given time you may encounter players and front office personnel dining here with friends and family, or a raucous crowd cheering on the Brewers or Packers.

Curly's and the entire atrium are a must see slice of Fat Boy Heaven.

On The Road Review: Skip's Diner

Skip's Diner

When I asked locals where to find the best burger in Green Bay I received two answers consistently, Kroll's West and Skip's Diner. I was then told that if I wanted to try Skip's to go early and bring cash.

When I arrived at Skip's Diner I was greeted by a sign informing me that debit and credit cards were not welcome. While it may seem old fashioned and out of touch, this told me that I was in the right kind of place. Skip's has great prices and a classic lunch counter menu.

Skip's Burger - 1/3lb angus patty, cheese, brat patty, and fried onions. With fries $5.85

Cheese curds - the Wisconsin national food, $2

This burger was amazing. I had never before had a brat patty, but I came to find the brat burger is found on many menus in Green Bay. The burger was perfectly cooked, and one of the five best I've ever eaten. Juicy and full of flavor, without all of the over seasoning so commonly found in small restaurants.

The cheese curds were perfectly fried and not greasy, a difficult accomplishment when breaking and frying cheddar cheese.

If you find yourself in Green Bay, Skip's Diner deserves a place on your dining schedule. This IS Fat Boy Heaven folks.

On the road review: Brett Favre's Steak House

Brett Favre's shadow looms large over Green Bay, and nowhere more so than his own restaurant. A great taste of southern favorites not usually found here have made it a popular choice, and in this part of the country a steak is never out of place.

Service started out very good. My first drink was in my hand in about 5 minutes, and my order was in. Twenty minutes later I have a fresh drink, but still no sign of my appetizer.

Fifteen minutes later my crab cakes finally arrive with an explanation from a new waitress that the kitchen lost my ticket.
Crab cakes are definitely southern style. Nice chunks of celery, bell pepper and onion contrast with the almost creamy texture of the crab very well. Nice touch of Cajun seasoning gives you a little heat without beating you over the head with the spice.

After finishing the crab cakes my dinner arrived within five minutes, definitely showing that the service issues were with the kitchen, not the wait staff. My New York Strip was perfectly cooked to medium as ordered. A nice light hand with the seasoning brought out the flavor of the meat perfectly. The sweet potato was served with a wonderful compound butter of brown sugar, nutmeg, and butter that brought a wonderful sweetness to the meal, and complimented the steak wonderfully.

For dessert I went with the waitress' recommendation of Red Velvet Cake. Brett's Red velvet cake has dense buttercream in place of cream-cheese frosting that is more commonly found in the north. Buttercream is more traditional down south, and I had not had it on Red Velvet since I moved from Florida.

It is the small things that make the difference, and they definitely made this place a slice of Fat Boy Heaven instead of just another steakhouse.

Ben & Jeff's Burgers and Tacos

We stopped after some time in Pacific City for some ice cream, and I decided to head across the street for a burger at Ben & Jeff's.
A classic beach front burger place, the restaurant is something straight from a California boardwalk. A menu that is exactly that what one would expect in this type of place. A very simple selection of burgers, tacos and burritos leave selections quick and easy.
I opted for the "Double Cheese with Bacon", and was pleased with my selection. The burger was seasoned with a properly light touch to prevent obstruction of the meats flavor. Nice and juicy without soaking through the bun, and topped with onions, pickles, and their own sauce, it is an order I will make again. The fries were perfectly crisp without being over salted like I would have expected, and have found in similar burger joints.
I you find yourself in Pacific City, OR this summer you'll want to stop in.

Restaurant Review: Grateful Bread

In Pacific City there are few places to get a decent espresso. For years I have run into the drive-thru at Grateful Bread to get coffee for Carrie and I when we were out here camping, but we have never taken the time to go in and eat a full meal. We corrected that oversight today, and I couldn't be any happier with the results.
The menu features many options for breakfast and lunch, all tending toward the lighter side calorie wise, but the flavor profiles are exceptional. First and foremost this is a bakery though, and the giant pastries and wonderful whole grain breads take center stage when you walk through the door.
I went with their signature breakfast, the "grateful huevos". Eggs scrambled with jalapeño peppers and cheese, wrapped in corn tortillas, and served with scratch made black beans.
The flavors were exceptional, and the eggs were cooked just right (light and fluffy without being runny). The beans were a great compliment, adding a nice zip.
If you find yourself in the area before 3pm, stop in and give this piece of Fat Boy Heaven a try.