We Interupt This Broadcast To Bring You Steak

While I stated it once before, you may have forgotten that while I promise to continue to bring you reviews of locally owned and family operated restaurants, I want to bring you home-cooked food experiences and recipes that have met with success and failure in our home kitchen.  It may not point you to a new restaurant to try, but hopefully it will give you a new dish to try or not to try at home.

And so for this installment, I want to expose you to a new show that I discovered.  It's not a new show itself, but it is new to me.  I found it just a couple of months ago when I was entertaining myself by surfing the internet.  I stumbled upon the site www.thesamlivecast.com.  Sam the Cooking Guy, as he is known, produces a livecast cooking show on his website three nights a week.  Sam is not a classically trained chef, he's not on the Food Network, and he's not always safe to watch with your children in the room.  But Sam cooks great food.  Food that is simple and delicious. He shoots the show in his home kitchen (which is gorgeous and rivals most kitchens on television cooking shows) with his wife, sons and friends all part of the cast and crew.  The show is live and what happens, happens.  In addition to cooking, Sam is an entertainer and he waxes philosophical about daily life in such a way that becomes addictive.  He seems to be equal parts Seinfeld and Lewis Black.  Every episode also contains a signature cocktail.

I watch Sam's live episodes every Monday, Wednesday and Thursday night as I am able.  They are broadcast at 6 pm pacific time and if I miss an episode I can always watch it on the site's archives.  Several meals we cook in our home on a weekly basis have been introduced to us from Sam.  Including the dish I want to share with you today.

One the Sam Livecast, he did an episode about sous vide cooking, which is the art of using hot water to cook vacuum sealed meat, poultry, fish, etc.  In his episode, he cooked a ribeye in the sous vide and then finished it in a hot cast iron skillet to give it some crust.  He also made a delicious topping for the steak that I just had to try.  Here is the end result to wet your appetite before explaining how to make this umami filled dish.

Ribeye topped with Tomato-Balsamic Sauce

My own version, which we make on a regular basis, is a ribeye steak that I cook entirely in a hot cast iron skillet.  This method produces a delicious crust and allows me to evenly cook the steak.  My cast iron skillets are easily my favorite cooking tools.  I have on occasion smoked the steaks over charcoal to tasty perfections as well.  What I want to share is the nugget of deliciousness Sam shared in this episode that deals with the sauce he applied to the steak more than the steak itself.  So cook the cut of steak using your favorite method and to your desired doneness.  If you cook the steak beyond medium then don't comment on this post.  In fact, don't ever let me know because I will cry.

With your steak cooking or grilling or smoking away, it is time to make the sauce that is the topping.  Heat up a small cast iron skillet so it is nice and hot.  Turn the heat down to medium or medium low and put a tablespoon or two of olive oil in the pan.  Toss in 2-3 cloves of fresh garlic that is finely minced and some finely chopped shallots as well if you wish.  Stir to begin cooking.  As the garlic becomes fragrant add in one cup of halved grape tomatoes.  Stir often for one to two minutes.  Deglaze the pan by adding a half cup of balsamic vinegar and begin reducing.  Reduce the balsamic by half until it begins to thicken.  Finish by tossing in a fair amount of fresh chopped basil and parsley.  Salt and pepper to taste at the end.  Pour this completed mixture over the finished steak and enjoy.

 

Grape Tomatoes warming for the sauce

This sauce is perfectly balanced as the acid in the tomatoes is complimented by the sweetness of the reduced balsamic vinegar.  As the vinegar reduces, it develops a sweet flavor and the herbs add the extra touch necessary to complete the dish.  It is simple, quick and wonderful.  Take the five minutes needed to make this sauce to top your next steak and I will guarantee it will be a regular item in your menu planning.  If you do try it and enjoy it, then drop Sam the Cooking Guy a line on Facebook or through his site and thank him for the inspiration.  I know i already have.

Goose The Market - Indianapolis, IN

Indianapolis is known for lot's of things.  Whether it is the great sports teams in the capital city, the Indy 500, or the canal downtown, Indianapolis typifies a midwestern, All-American city.  When people think of Indianapolis, the majority of folks wouldn't consider the town to be on the cutting edge of locally sourced foods and charcuterie.  Yet just east of downtown in a neighborhood in the midst of revitalization, sits an establishment trying to introduce these concepts to the Indianapolis community.

Goose the Market is a little mix of everything that involves fine food and wine.  From their large selection of deli meats, cheeses and charcuterie to their basement wine cellar allowing patrons to sample fine wines, the establishment has built a solid following over time.  Recently, the market has also added a smoker trailer to allow them to cater parties with fine smoked and grilled meats.

Not only is Goose the Market a spot to pick up fine meats, cheeses and wines, but they also offer a delicious selection of sandwiches and gelati.  After hearing so many great things about the market, I thought it was time to check it out for myself.  And so I went and found a quaint and inviting shop with locally sourced meats, cheeses, specialty drinks and gelati.  I scanned the menu and settled on the Goose Sandwich.  The Goose has thinly sliced prosciutto, fresh basil, fresh mozzarella, drizzled with extra virgin olive oil and served on fresh Italian bread.

The Goose Sandwich

The sandwich is simple and fresh.  It is the freshness that makes it delicious.  The crispy exterior of the bread yields to a soft, velvety feel from the cheese.  The fragrance of the fresh basil permeates the sandwich to awaken your senses with each bite.  The prosciutto is buttery and salty and delicious.  Each bite of this simple sandwich was exquisite except for the last bite as I knew it was all over and I wanted more.

The Goose Sandwich

Rather than sink my teeth directly into another sandwich, I thought I would sample my way around the menu a bit more.  While my sandwich was being made, a slim stick of meat caught my eye in the deli case.  I ordered up a lamb stick to sample.  The stick had a nice snap to the casing and inside was a sweet, smoky lamb stick.  The smoke flavor was not overpowering and the spices complimented the lamb well.  Once again, however I had a sinking feeling when I ran out of meat after just a few bites.

Smoked Lamb Stick

I decided to complete my meal with some gelati.  The menu selections change for the gelati from time to time, but on this particular day I found two of my favorite flavors to sample.  I got the creme brulee and pistachio.  The gelati was very dense and rich.  Both flavors were excellent and true to their advertised tastes. 

Creme Brulee and Pistachio Gelati

All in all, Goose the Market is a gem in a city that is just learning to recognize the importance of locally sourced and farm-to-table goods.  The prices may seem steep, but the old adage of you get what you pay for definitely fits.  For fresh products with quality ingredients you have to pay more.  And to support a local couple who operate a business to support so many other local farmers and vendors is worth every penny.

The Cow Palace - Shelbyville, IN

Just southeast of Indianapolis, Indiana, lies the small town of Shelbyville.  While it is the county seat for Shelby County, it is a distinctly working class town without much to offer beyond a historic movie theater and a collection of industrial employers.  This is certainly not to say there aren't great people living and working in Shelbyville because there are, but it isn't exactly a tourist destination.

Like the factories that are the lifeblood of the town, the food mirrors that utilitarian theme.  Restaurants serve simple, diner-style food among the number of familiar fast food and casual dining options in town.  Just north of the downtown square, a local eatery came up on my radar screen.  The Cow Palace is a restaurant and ice cream shop that serves up diner fare with a unique spin on some dishes.

The restaurant sits on the site of the former homesite for noted local author, Charles Major.  Major lived from 1856 to 1913 and is known for writing When Knighthood Was In Flower and The Bears of Blue River.  A plaque at the entrance to the restaurant recognizes the site in his honor.

On my visit, I scanned the menu filled with traditional diner selections like the cheeseburger, pork tenderloin sandwich, soups, salads, and other sandwiches.  One particular item caught my eye.  It seemed to advertise a most delicious combination of two classic diner dishes.  Just as the Labradoodle transfigured two distinctly different large breed dogs, the Cow Palace has transformed the sandwich by pairing a cheeseburger with a BLT club sandwich.  Snuggled between three slices of bread this sandwich boasts a cheeseburger patty, lot's of crispy, hickory-smoked bacon along with fresh lettuce and sliced tomatoes.  Mayonnaise completes the sandwich.  Naturally, I had to order this.

What arrived at my table looked exactly like a club sandwich with the exception of the sliced deli meat being substituted for the cheeseburger.  I can readily say the sandwich was all that I hoped for.  It was equal parts tasty BLT and juicy cheeseburger.  I truly enjoyed every delicious bite.  The french fries served alongside were alright, but needed a dose of salt to make them have some flavor.  I also indulged myself with a strawberry milkshake that was very thick and rich.  In traditional diner fashion I got a tall glass filled with my shake and the metal mixing container with all the extra shake mixture.  It was the perfect compliment to my meal.

If you ever find yourself in Shelbyville, Indiana, I would encourage you to drop in to the Cow Palace and sample their fare.  I can assure you that the Cheeseburger BLT will exceed your expectations.  The prices are very fair and on par with small town pricing.  My total bill for this meal was right around $10 before tip. 

Ariella Restaurant - Russellville, KY

If you aren't familiar with Russellville, Kentucky, many people from there will probably jokingly tell you that you aren't missing much.  They will only be partially joking.  This small rural community seems to be about an hour away from everywhere.  Nestled in southwestern Kentucky, Russellville is about an hour from Bowling Green and a little over an hour away from Nashville, Tennessee.  Russellville is a farming community and the town is certainly got that old-time feel.

We have family in the area and on trips we heard about a fine dining restaurant in downtown Russellville called Ariella.  On one such trip, we finally snuck away from the kiddos for a date night and so the logical choice was Ariella.  Russellville is defined by the fact that it has a Wal-Mart in town so needless to say there are not many options for upscale dining.

I think this restaurant deserves a healthy dose of back story to fully paint the picture.  The building where Ariella's operates is a former print shop.  The Barrett family ran a print shop on the square in downtown Russellville for years.  When they finally retired from the business and closed down, the building eventually came up for auction.  That's when Deborah Hirsch stepped in.  In the world of small town Kentucky, Hirsch is an outsider to some extent.  Instead of having generations upon generations of family heritage in the area, Hirsch is not from Russellville.  She's not even from Kenutcky.  When you talk to her for more than a second or two, it becomes readily apparent that the local folks in Russellville would call her a "Yankee."  Hirsch is from the northeastern United States and her accent remains distinct.  A restaurateur, Hirsch purchased a former drug store in Russellville and set about designing a restaurant when the Barrett Print Shop building came up for auction.  As we dined on our visit, I had the chance to talk to Hirsch at length and she said she was compelled to buy the building because she "couldn't bear to see another pawn shop downtown on the square."

One of my favorite things about Ariella is the atmosphere.  In a city where fine dining is defined by the barbecue restaurant or the Mexican restaurant, Ariella is a refreshing actual fine dining option.  We chose to dine in the first floor dining area, which has an upscale bar feel.  High back booths line a wall and a bar occupies the area back toward the kitchen.  In the middle of the first floor rests the printing press from the old Barrett Print Shop.  The press weighs a ton, literally and Hirsch told me that while she has received offers to have it removed for the scrap metal she felt compelled to leave it in place.  It costs her some seats and as a byproduct some revenue as a result, but Hirsch said it helps preserve the heritage.  the sweetest thing Hirsch said was that the Barretts, who are now pushing 90 years old, still come in regularly and sit side by side in a booth to eat so they can gaze at the printing press while they dine.

 The Barrett's Printing Press made in 1870 with serial number 82.  Used until 2000.

 
The cool thing about Ariella's though is that the upstairs dining room has a distinctly different feel.  Upstairs is a truly fine dining experience.  Candelabras hang from the wall accenting paintings, while intricate plaster embellishments abound.

As for the menu, it offers a little bit of everything with a distinctly Italian flair.  There are also some pub fare options, but not your simple cheeseburger and fries.  Instead, sandwiches like The BlueGrass Bourbon Burger, the Black and Bleu Burger, and the Crab Cake Burger are offered.  Hirsch herself handles the menu planning and cooking.

We were seated quickly and the restaurant was bustling although not overly busy.  Our server initially greeted us and seemed a bit distracted while she was taking our order, but she recovered nicely and dripped a sweet southern drawl with each word.  We decided to get an appetizer of bruschetta to start off our meal.  we both love bruschetta.  When it arrived my mouth was immediately watering.  Pieces of pillowy foccacia bread sat beneath a generous pile of large tomato chunks and finely diced pieces of basil and red onion.  The perfect proportion of balsamic vinegar and olive oil were drizzled on top.  The flavor was refreshing and light.  The sole downside to the dish was the bread.  Not because of the flavor, but rather because it was a softer bread it tended to get soggy under the weight of the bruschetta mixture.  It was delicious though for sure and the perfect way to start the meal.

Bruschetta

Since we were dining in Kentucky I figured it would also be good to have a bourbon drink to start off the meal.  Later when I spoke to Hirsch, she indicated that the restaurant is planning to add a number of different bourbons to the menu and becoming the southernmost point on the Bourbon Trail.  I ordered the Bluegrass Cocktail, a drink mixing Makers Mark along with several different fruit juices.  Makers Mark is my favorite bourbon by far and it was perfectly mixed with pineapple juice, cherry juice, and lemon juice.  This combination results in a great flavor.  The tartness of the juices goes well with the slow burn of bourbon on the way down.

The Bluegrass Cocktail

After my cocktail and the delicious appetizer it was time to prepare for the entree course.  My wife and I decided to share two distinctly different entrees.  She chose to order the 12 ounce herb crusted pork chops and I ordered the 14 ounce ribeye.  The steak arrived cooked to a perfect medium rare.  The cool, pink center was lined on all sides by a nicely crusted outer layer of meat.  All of the great marbling that comes in a ribeye was rendered away to give that distinct beef flavor and tender texture.  The result was a delicious steak that you could truly cut with a fork.  The mashed potatoes I got with the steak were creamy and paired with the steak, made for the perfect bite.

14 ounce Ribeye with Mashed Potatoes

My wife's pork chop was thick.  Extremely thick.  This generally leads to a very juicy pork chop, but unfortunately on this night the pork chop was just a tiny bit beyond perfect and a little bit dry instead.  The herb crusting advertised in the menu was also apparently missing.  This is not to say that the flavor was bad.  On the contrary, the pork chop was still well seasoned and very flavorful.  The garlic mashed potatoes that came along with it had the correct slightly chunky texture to make them delicious.  The chops also came with a side of spinach and corn in a velvety cream sauce.  My wife is not a fan of spinach so I gladly ate it for her and it was terrific.  The corn had a nice bite to it and the cream sauce went well with the soft spinach.

Herb Crusted Pork Chop with Garlic Mashed Potatoes and Creamed Spinach and Corn

To cap off the meal, we thought sharing a dessert was in order.   We decided to split a piece of homemade cheesecake.  The base of this cake was a thick graham cracker crust firm enough to contain the velvety smooth cheesecake above that was so rich and thick.  The cake was accented with chocolate sauce and a fresh strawberry.

 Homemade Cheesecake with Fresh Strawberry and Chocolate Sauce

It was during dessert that we asked some questions about the restaurant.  Unbeknownst to us, our server went and got the owner for us.  Hirsch sat down in our booth and entertained us for over 30 minutes with stories about the construction of the building and her restaurant philosophy.  She noted that it has been a challenge at times to get the locals in Russellville to understand the value of buying a hand crafted pizza from her when they can get a piece of cardboard with cheese and sauce from Dominos.  Hirsch shared how she worked hard to preserve the heritage of the venerable old building she bought.

The best thing that Hirsch shared that evening was her philosophy on the menu itself.  She uses fresh, local ingredients and she hydroponically grows most of the vegetables they use in her own greenhouse.  During the conversation she not only gave us several tomatoes from the greenhouse to take home, but she took extra time to explain her thoughts on local, fresh cooking.

No restaurant is perfect and nothing can be exactly right every time, but this meal was as close as I've had in some time.  More than the decor and the food, Hirsch is dedicated to retaining the heritage of Russellville.  When many people view her as an outsider, she is committed to building a better community and she should be applauded for that.  While the food was delicious, having the owner sit with a pair of strangers for a lengthy conversation and giving her own vegetables out as a testament to her commitment won us over for good.  Ariella will be a stop for us each and every time we head to Russellville.  If you are ever heading down I-65 or in Nashville, it is a diversion that you must make.  Trust me, once you make the drive you'll thank me for it.

Sandwich Machine - Indianapolis, IN

Up on the northeast side of Indianapolis on Pendleton Pike, sits a long-standing sandwich shop.  One that reportedly serves the best sandwiches in the world.  This little known fact was echoed to me by a co-worker.  Now when you potentially have the best of any single thing in the entire world right in your own town, you have to check it out.  And so it went on one weekday lunch when I found myself on Pendleton Pike with my stomach aching for lunch.  My boss, my coworker and I all clambered in to try the best sandwiches in the world.

The decor inside is typical of a dive sandwich shop that is more than 30 years old.  Paper signs advertising sandwiches, Coca Cola, and other treats are sprinkled throughout the dining room.  We ordered at the counter and then found a seat among the laminate-coated booths that looked to have been removed straight from a 1970s A&W root beer stand and then dropped right in place.

As for food, the menu seemed pretty standard.  A range of submarine sandwiches were on the menu along with hot dog creations, hamburgers, and Indiana's state fried dish, the pork tenderloin.  If the sandwiches were indeed the best in the world, then my money was on the fact that the best sandwich should be Indiana's own tenderloin.  I ordered the big tenderloin since the menu advertised it as the most popular item.  I also opted to get sour cream and chives french fries as my side.  Figuring I should try one more menu item, I ordered a coney dog.

After sitting for a few minutes, I heard my name called and went to grab my lunch.  I fully expected to round the corner and see the food tray glowing with a halo of awesomeness since this would indeed be the best sandwich in the world.  I will say that while it didn't have a glorious glow emanating from it, I remained optimistic.

At least until I tried everything.  In typical dive fashion, nearly everything on my plate was made in a fryer.  The big tenderloin was in fact big, but at the cost of the flavor and texture.  My version of the world's greatest sandwich, would have had the tenderloin being hand breaded and pounded by hand to perfection before being gently fried and seasoned with just the right amount of salt and pepper.  This tenderloin was about 1/16 of an inch thick and was folded under itself several times, but it was devoid of all flavor.  In fact, the sandwich was so thin the entire thing tasted very similar to a fried cardboard box.

The Big Tenderloin with Sour Cream and Chives French Fries

Since the sandwich was clearly not the best in the world, and likely not even the best in a one square mile radius, my hopes lied in the french fries.  They weren't as I expected since my theory was that sour cream and chives french fries would be traditional fries served with a side of sour cream and chives.  Isn't that what you would assume as well?  Well you and I would both be wrong.  Instead, the fries were frozen french fries that were supposed to be flavored with sour cream and chives.  The fries didn't taste like anything in the end, unfortunately since the fries were cooked in the same fryer as everything else under the sun.  The end result was strike two.

The last glimmer of hope lied in the coney dog.  I love chili dogs.  Hands down one of my favorite diner treats.  With anticipation I cracked open the Styrofoam container protecting its precious cargo and then my hopes of a nice finish to the meal sank.The coney sauce, while it may have been tasty, immediately resembled a deep red wallpaper paste slathered on top of the hot dog that was not at all visible under the pile of sauce.  Ever adventurous, I tried a bite anyway and found the hot dog hidden within.  It was a steamed or boiled dog that was certainly not bun length or plump.  The wallpaper paste texture was a good precursor to the flavor.  It pretty much tasted like paste you added some chili pepper and beans to.  

Needless to say, the coney dog was strike three.  I can't say this place was the purveyor of the worlds best sandwiches and I honestly struggle to see how they have survived for over three decades.  I never wish bad things on local, family-owned restaurants, but it is hard to have much positive to say.  Perhaps the one glimmer of goodness is that the prices are fair.  The big tenderloin was $4.79, the fries were $1.79 and the coney dog was $1.56.  The food wasn't inedible and if you are craving a quick, cheap meal from a fryer then you will likely enjoy this place.  If you are looking for the world's greatest sandwich though, then keep on searching.

Bon Appetit BBQ Ribs - July 2012 Grilling Issue

The other day I saw something horrific.  Something so disgusting and so vulgar that it should be removed from society.  Neither children nor adults should be subjected to such brutality.  It was so horrible in fact that it has taken me several days to come to grips with it and even begin to put it into words.  I will attempt to do so now.

On a recent trip to the grocery store for a few items, I made a stroll down the magazine aisle.  I am a magazine reader from time to time and thought I'd see if anything looked to be worthy of a read.  While I am not a regular subscriber or a monthly reader, I do grab an issue of Bon Appetit every now and again if something in it catches my eye.  While I can mind my manners and enjoy gustationally snobby meals at uber fancy restaurants with overpriced food, I am more at home with simple yet tasty creations.  I have four kids in my house for crying out loud.  So I am not in Bon Appetit's target market, but I do add new recipes to the repertoire from time to time and I like seeing how the other side thinks food should be at every meal I suppose.

However, on this particular day, I saw that the July 2012 issue of Bon Appetit was paying homage to the lower class.  To the street urchins who generally satiate themselves with fast food or ingredients in their home cooked meals that are not organic or farm-to-table.  Instead, it was the annual grilling issue and the cover shot was a plate full of sticky, sweet ribs.  As the pitmaster of a professional BBQ team, I scooped it up and headed to the checkout.  No need to pre-read anything as this issue was certainly for me.

When I got home and got things put away, I flipped straight to the ribs article.  After all it was the cover story and was billed as "Amazing Ribs!"  The subtitle below read, "Simpler and Tastier Than You've Ever Made."  So how could I go wrong?  I certainly didn't think it would change my competition recipe or somehow be a life altering experience, but as I flipped to page 50 there was a bit of anticipation.  A bit of excitement that perhaps a new tip or technique would be found.

Right then, my heart sank.  I began to read in earnest and my stomach started to turn.  I will not subject you to the article as I feel strongly that every copy of this issue should be burned to save all of humanity.  When schools talk of banning books like The Catcher In The Rye, this issue of Bon Appetit should be with it.  An ole fashioned book burning is in order.  Why?  What has me so alarmed and upset about a rib recipe?

Tell me how, Bon Appetit magazine, a trusted source for recipes, culinary news, and cutting edge cuisine that caters to the rich and famous (or at least those who view themselves as rich and famous), could possibly publish a rib recipe that calls for you to BAKE the ribs in the oven for 2-3 hours, let them cool completely and then just throw them on the grill at the last minute to char them up.  Just like any good sleazy infomercial though, the article says, "but wait, there's more."  As if they haven't done enough damage by telling people to take the lazy way out of cooking and not actually smoke the ribs, they go on to double your offer on laziness and tell you to brush on some store bought sauce as you put them on the grill to char them.  And what sauce do they believe is the perfect combination of flavor for the ribs?  Not a homemade sauce.  Not a locally sourced sauce crafted by a barbecuer.  Nope.  Their sauce choice is Kraft!  Kraft?!  Are you kidding me?

I put down the magazine then and was done.  What more is there to read?  Instead of teaching people the value of spending some time to slow smoke ribs or at least cook them completely on charcoal outside to impart some smoky flavor, they tell you to bake the ribs and to put Kraft BBQ sauce on them.  This is epicurean cuisine?  This exemplifies a truly American dish?  Sadly, I think it does exemplify American cuisine a bit since we are all getting a little older and more than a little lazy.

Do me one favor please.  At some point in your lifetime get access to a smoker or a Weber grill.  Fill a chimney with hardwood lump charcoal and light it.  Let the coals get hot and spread them evenly on the grill.  Make an actual dry rub with spices like paprika, garlic powder, chili powder, cayenne pepper and others.  Slather a little yellow mustard on the trimmed rack of ribs, spread the rub on generously and smoke those ribs.  Cook them for 4-5 hours at 225-235.  Wrap the ribs up for an hour in the middle of the cook with some honey drizzled over them and a nice handful of brown sugar spread around.  Put them back on the grill and finish them off by glazing them with a homemade sauce or a BBQ sauce made by someone other than a multi-national conglomerate.  Have a couple of libations during the process.  Tell me which ribs are better.  Ones you spent hours slow cooking to have a smoky flavor beneath the savory heat of the rub and the sticky, sweet finish of the sauce.  Or the ribs, Bon Appetit would have you bake in the damn oven and then slap some crappy sauce on.

While they don't say it in the article, I am sure Bon Appetit would be more than happy to advocate that you go ahead and lie to your dinner guests too and let them think you smoked them on the grill.  After all you did char them out on the grill at the end.  That magazine and all of their pate eating, wine tasting editors should feel shame, but they won't.  I am beneath them.  My clothes smell like smoke and I stand over a hot fire to cook something that takes patience.  I guess I am just not meant to read their articles anymore.  I'll let you decide what the magazine does for you.

The Hiatus is Over With a Slight Modification

Alright, alright, I hear you all already.  Life's been a bit crazy and thus as you all saw the posts waned.  There is no one else to blame, but I.  I thought long and hard about someone else to blame, but alas it was to no avail.  And so after much poking and prodding from the readers I am putting the band back together and will resume the posts.  I hope to continue to expose you to the good, the bad and the ugly when it comes to local, independently owned restaurants from among my travels.

There will be a twist with the resumption of posts, however in that I will also be posting about my own gestational escapades at home.  That's right.  You will be invading the privacy of my own home from time to time so that I can convey the trials and tribulations I experience trying to good quality meals for a family of six.  It's gonna be a wild ride.