Drunken Fruit Skewers

Labor Day weekend has come and gone. (Heads up ladies; no white shoes! Is that even a “rule” anymore?) Anyway, back to what I was saying before I interrupted myself. The cookouts, bbq’s and feasts of gluttony have come and gone with the holiday. Thank goodness! My hips just couldn’t take anymore!

But the memory of the appetizer that we took to both cookouts we attended lingers. It was an idea that was resurrected by one of my favorite blogs … which they got from another blog! Oh, don’t you just love the food blogosphere? I sure do! The delight I am speaking of is (drum roll please) “Drunken Fruit Skewers”.

Now anybody that knows us can tell you that my dear husband has a penchant for liquoring up just about everything he gets his hands on (don’t go there, my friends). He was in the kitchen mixing up the liquid in which we would macerate the fruit and was he a scientist in all his glory! Remember the rocket scientist story? That’s my Bob! This was his kind of recipe. Actually, there isn’t even a “recipe”.

We purchased a fresh pineapple, kiwis, plums, strawberries and honeydew. Bob concocted the most delicious mixture of Captain Morgan Spiced Rum, and Cointreau. He added just a wee bit of Splenda (hey! We’re watching our figures over here!) added cinnamon sticks and whole cloves.

The Kitchn blog tells us to “Simply cut your fruit into bite-sized pieces, put them in a container, and cover with the liquor of your choice. Let this sit for anywhere from a few hours to overnight.” However, we found that 3 hours for the pineapple, honeydew and plums was perfect. The strawberries and kiwi were soaked only for about an hour. The liquor bleaches the fruit, and the skewers are so much prettier when the colors are vibrant. We threaded the fruit onto wooden skewers that had been soaked in water, and Bob tossed them on the grill. Okay, he very gently arranged them in a perfect formation to be grilled to absolute beauty.

And boy-howdy were those things good!!! They packed a punch, too.

Try these at your next party. You will no doubt be the host/hostess with the mostest. Oh good Lord … even I can’t believe I just said that!

http://www.thekitchn.com/thekitchn/liquor/cocktail-alternative-boozesoaked-fruit-skewers-126144?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28The+Kitchn%29

WaterFire and Dwight Lenox & the Lenox Avenue Jazz & Dance Band

Are you looking for something fun to do on a Friday night? I have a suggestion for you!

Last week we attended “WaterFire Columbus”. What fun! And to make the evening even better, the music was provided by our very dear friend and favorite jazz singer and his band! Why yes, that indeed would be none other than “Dwight Lenox and the Lenox Avenue Express Jazz & Dance Band”! What an incredible evening!

First let me tell you about WaterFire in case you aren’t familiar with it. Here is an excerpt from their webpage: http://www.waterfirecolumbus.com/

WaterFire Columbus

WaterFire opens all of our senses to our surroundings; it allows viewers to savor the artwork's surprises, view the city's landscape and mingle with fellow citizens.

WaterFire Columbus is becoming one of the most exciting art exhibits in Central Ohio. The magnificent array of bonfires was first established on the three rivers of downtown Providence, Rhode Island in 1997. In downtown Columbus the flames reflect on the waters of the Scioto River. Audience members gather for an evening of natural art, music and activity featuring this remarkable display on the east side of COSI in front of Genoa Park.

WaterFire Columbus has created seven events for the 2010 Burn Season partnering with different performing arts organizations. The board's goal is to expand relationships with additional performing arts groups in Central Ohio.

The event has expanded from 19 braziers in 2008 to 37 for 2010 Burn Season. WaterFire also gives viewers the opportunity to purchase tables where individuals have the choice of sitting down and enjoying dinner along the river during select events.

We began our evening by setting up our chairs and spreading a blanket over the ground in front of them. There were vendors selling food and we brought some of our own. When I spoke with the gentleman at Experience Columbus, he advised me that they asked that drinks be purchased there. Wine, beer, water and lemonade were available. We made our selections and returned to our spot. There we laid out a cheese plate & crackers and fruit & dip that we'd brought along to compliment our purchases. We then proceeded to feast!

Just about the time we finished noshing, the music began. Oh how we love to hear Dwight and his band! As the sun began to dip behind the COSI building and the sky turned golden, Dwight’s luscious baritone wrapped itself around us and seeped into our bones. The strains of the instruments, individually and collectively, danced as one melody led into the next. We lost ourselves in the glorious sound that is uniquely Dwight.

As dusk settled, the band took an intermission and Dwight was taken out on the boat to light the first of the fires. How thrilling! What a vision the boat, the flames, and the figures in the boat made against the dwindling light of the night sky.

It really was amazing to see those fires burning on the Scioto River! And then there was the wonderful smell of a wood fire, while the heat from the flames could be felt on the lower levels of the amphitheater.

The boat returned Dwight to dry land and the music began once more, with what sounded to me like a renewed sense of soul and character. There was spontaneous dancing in front of the stage. We were even fortunate enough to have a young couple entertain us with what could only be the result of some serious ballroom dance lessons! They were charming. And underneath the music, you could hear the chatter and laughter of a great party.

What an evening! Dwight played well past the 10:00pm mark. I believe he and the band were having as much fun as we were!

There are only three more WaterFire events taking place this year. I’m sure the entertainment will be lovely. But for me, Dwight & the Lenox Avenue Express made a special evening even more spectacular! I so hope they do it again next year. If so, stop by front and center to say hello to us … because that is exactly where we will be!

http://www.dwightlenox.com/

WaterFire
Genoa Park
303 W Broad Street
Columbus, OH

2010 WaterFire Burn Schedule:

•Friday, September 3rd: In partnership with Music in the Air, performance by BalletMet Columbus
•Friday, September 17: In partnership with Riverfront Art Festival, performance by Opera Columbus
•Saturday, September 18th: In partnership with Riverfront Art Festival, performance by Ladies of Longford

Photos courtesy of Dwight Lenox

Tri-Colore Orzo - Giada De Laurentiis

I really, really like Giada. I mean, who doesn’t like Giada? I know my husband and all the male friends we have like Giada. Why, some of them even actually know that she’s a chef.

I have yet to make a Giada recipe that I don’t like. So when I saw this one, I just knew I had another home run on my hands. And in addition to that, it uses a cheese I have been wanting to try; ricotta salata. So I got all of the ingredients and was good to go.

First you cook the orzo. After draining it, the olive oil is mixed in well. Spread it out on a cookie sheet. When it is cooled, put it in a bowl and add salt and pepper.

Add dried cherries.

Add ricotta salata.

Add arugula and basil.

Next is fresh squeezed lemon juice. (no seeds, please)

Mmmm ... toasted pine nuts.

Then mix it all up and serve.

Here is what I learned:

First I learned that I don't care much for ricotta salata. It is pretty bland and a bit chalky. It has the same texture as feta, with a milder taste. But I'm not a huge fan of feta either. So no big surprise there.

Second, the lemon juice wasn't enough of a dressing.

Third, the cherries and arugula were perfect together. The sweetness of the cherries tasted great against the spiciness of the arugula. And the basil was a burst of flavor!

Fourth, it needed more pine nuts. But doesn't every dish need more pine nuts?

The final verdict was that my expectations were way too high. The dish definitely did not live up to them. However, the next night I reworked the leftovers. I picked out all of the ricotta salata and cubed up provolone and added that to the orzo. I thought the creamy mildness of the provolone suited the dish better. I added more chopped basil; not a whole lot, just a few more leaves. Next I threw in additional toasted pine nuts and cherries. I mixed it all together and it was looking good. I tasted it and it still needed something.

I went refrigerator shopping and was waiting for inspiration to hit. And it did! I had a bit of balsamic vinaigrette that Bob had made for a salad earlier in the week. That my friends is exactly what that orzo needed! I shook it up and drizzled it over the orzo, mixed it up real good, tasted it, and sat down because my knees were weak. Now we're talkin'!

I'm giving you the recipe as Giada wrote it. You can try it without changing a thing. Please let me say that these are just my opinions (and Bob's). Many of you might love feta and also might find you really like the ricotta salata.

The thing about this recipe is that I think you can be really flexible with it and have some fun. Next time I make it I might change up some of the ingredients and maybe use a flavored vinegar. Another option might be to use a different combination of dried fruits and greens. Try other cheeses. I think I'd stick with the orzo as the base, though. That seemed totally right.

Make it and let me know what you think! Won't be the first time I've been wrong. But whatever you do, do not tell Bob I just said that!

Tri-Colore Orzo
Giada De Laurentiis-http://giadarecipes.blogspot.com/2010/08/tri-colore-orzo.html

Prep Time: 15 min
Inactive Prep Time: 15 min
Cook Time: 10 min
Serves: 4 to 6 servings


Ingredients:
• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Gahanna Community Wellness Festival

Today Bob and I participated in a 'Community Wellness Festival' at Schoedinger in Gahanna. A “wellness” festival at a funeral home, you say? Why yes. I believe it was a gesture of reaching out to the community and offering an afternoon of family fun along with some good information about services offered in the Gahanna area.

We met a lot of really cool people. It was a great opportunity for us to talk with others who care about our town and want to touch others’ lives. And of course, we brought food with us to share! Always, there is food!

Elizabeth Gerhard (our friend and Schoedinger manager) kicked off the event with a welcome to all,

and the “Legal Limit Quartet” gave a lovely rendition of the National Anthem while the flag was raised.

There were presentations that were interesting and quite informative. Dr. Marc Hollander spoke about how dental care affects just about every part of us. Cathy Philips, the director of the Ohio Herb Education Center spoke about healing herbs and tea “thyme” (Dianne Williams baked some absolutely delicious banana nut muffins to go with the tea!), and Michael Schoedinger talked about “green burials”.

Beecher Chiropractic & Wellness Center was there and were had info and testing on laser allergy treatments. They offer some really interesting services and are definitely worth taking a look at if you’re not familiar with them! http://www.beecherchiro.com/

We met folks from Celebrate Recovery, which is a “Christ-Centered Recovery Program” for “healing life’s hurts habits and hang-ups”. Meetings are Thursdays at 7pm at Shepherd Church of the Nazarene.

Smoothie King was there with some yummy samples and information on all the products they have. YMCA had representatives at the event and Bernie Decicco (YMCA) was making healthy snow cones with fruit juices. I had a mango concoction and Bob had one made with grape juice. Just delicious! Schoedinger provided grilled hot dogs that were done just the way I like them! They were served on whole grain buns which bumped up the “healthy” factor. Who knew they made whole grain hot dog buns?


And then there was Dishing-it-Up! Columbus. You might have heard of them? Oh yeah, we were totally into it! Keeping with the healthy (okay, not totally if you think about all the butter I used) and herbal theme (Gahanna = herbs), I made several different kinds of herb butter. Bob and I had a set up that really was quite lovely. Bob brought pots of flowers and our own potted herbs to decorate. We had vases of cut herbs including basil, rosemary, Italian parsley and chives.


A produce basket almost overflowed with fresh vegetables that Bob used to make the most wonderful bruschetta. No kidding; the stuff was incredible. It was full of fresh tomatoes, basil, garlic, chives, Italian parsley, shredded cheeses, and then dressed with balsamic vinaigrette. This morning before we left, the two of us had made three loaves of crostini; toasted bread that was rubbed with a garlic clove as soon as it came out of the oven.

When he worked his magic with the tomatoes and garlic, etc and topped a crostini with a heaping spoonful of the gorgeous mixture, I fell in love with him all over again. Oh be still my beating heart. *sigh* One bite of this and your taste buds began to sing. Really! It was that good. I think it was the balsamic vinegar that just put it over the top. I can see a lot of this bruschetta in our future. A lot!

This painted man sure liked Bob's bruschetta!!!


I started out with a pretty standard herb butter that contained basil and chives. We had some cracker sticks for sampling the butter. To get an even better taste of herbs' abilities to communicate with other fresh ingredients, I made simple cucumber sandwiches. Now I ask you, how long has it been since you’ve had a cucumber sandwich? They were pretty darn good. But what was really fun was when I started experimenting!


I had a slab of butter that I mixed with some basil. It cried out for something more! I just happened to have a container of sundried tomatoes with me. I picked out some nice juicy ones and pressed them between layers of paper towels to remove as much of the oil as I could. We had chosen to use Plugra (European style butter with 82% butterfat, compared with 80% butterfat in American butters), so I figured we really didn’t need the extra oil from the tomatoes. I finely diced the tomatoes and added a couple of cloves of garlic for good measure, because you can never have too much garlic. A pinch of salt and I called it good. I folded, I mixed and I stirred. Then the moment of truth … can I just say that this stuff rocked? Oh my. I have a new love in my life. And my waist and thighs ain’t gonna be happy about it! A cucumber sandwich with this butter climbed to a new level. (As far as cucumber sandwiches go, okay?) My mind was reeling. What if …? Oh dear. What if I were to make a bacon sandwich with this? Oh the possibilities!!! I couldn’t take it. I had to sit down.

So there you have it. We sliced, we diced, we chopped and we slathered. We fed the masses! Well, I might be going just a bit overboard.


We sure did have fun, though!

..............

Yikes! I cannot believe I forgot to put the recipe for the bruschetta on here! Please forgive me! If you don't now, you will after you make this recipe!

Bob's Bruschetta
adapted from recipe from "Culinary Herb Guide"
Serves 4 (supposedly ... ha!)

Ingredients:

2 medium to large tomatoes, diced
3 large cloves garlic, chopped
2 cloves garlic, peeled
3 Tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
3 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
8 slices Italian bread, cut on the bias about 1" thick
4 Tablespoons grated Italian cheese blend (we used Sargento's)

Instructions:

Whisk together vinegar, salt, pepper, and oil.

Combine tomatoes, chopped garlic, basil, and chives. Add to vinegar mixture. Let sit at room temperature.

Toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it does not burn.)

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Mix grated cheese into the tomato mixture. Top each piece of bread with bruschetta mixture.

Serve immediately.

Accept praise and accolades from family and friends! Take appropriate bows.

Hot Summer, Cool Salads

When it is so stinkin' hot out that you can't even think, who wants to cook dinner? Before we left for vacation that's the way it was. I was shopping and packing and so not wanting to add cooking to that list. But you sure can't go out or order dinner in every night, so I needed to come up with cool alternatives.

One night we had salads. And I'm not just talking your run of the mill mixed lettuce and dressing. No, we were still hungry enough. So I made BIG salads.


Bob loves tuna salad. Me, not so much. So I whipped up a chunky, creamy tuna salad and plated it with mixed greens and radishes, carrots, cucumbers and cheese cubes. He loved it!


For my salad I went Cobb. And since I love iceburg (I know, I know) I loaded that on my plate and topped it with ham and chicken, cheddar and mozzarella, carrots, radishes, cucumbers, onions and sliced hard boiled egg.

They totally and completely hit the spot! YUM!!!

bobandjeancollier@hotmail.com

Pecan Praline Mix

Having just come back from vacation , I'm here to tell you it sure is difficult to get back into the swing of things. Especially when you've driven 1400 miles with two children ages 7 and 4! Okay, so they were in the other car. It was still stressful listening to their parents!!! And I won't even get started on the car breaking down when we were all loaded to take off at 8am on a Saturday when we were all cranky because our vacation was ending and we were leaving the ocean behind!



But there are some things I rely on when I'm taking a driving vacation. And the answer to your question of "What things, Jean?" would be snacks. Yes, snacks. And I'm going to share one of my most favorite of them with you. Why? 'Cause I'm just that kind of girl. Always giving and sharing ... hush all of you! This truly is one of the best ever!

Pecan Praline Mix

Mix in 13 x 9 pan. Set aside.
16 oz box Quaker Oat Squares (regular or cinnamon)
2 cups pecans (sometimes I mix in almonds and cashews)

Mix in 8 cup microwave safe bowl:
½ cup light corn syrup
½ cup packed brown sugar
¼ cup butter or margarine
Microwave on high for 1 ½ minutes; stir.
Microwave an additional ½ to 1 ½ minutes until boiling.

Add:
1 tsp vanilla
½ tsp soda
Mix well (will foam) and immediately pour over mixture in pan.
Bake 1 hour at 250˚, stirring every 20 minutes.
Spread on baking sheet to cool. Break into pieces.

*Note: This is extremely addicting!

Penne Pasta with Sundried Tomatoes, Spinach & Feta

This is one of Bob’s and my favorite dishes. The first night I make it we eat it warm/room temperature. The next night we eat it cold. Sometimes we eat it standing in front of the open refrigerator with a fork in our hands! It seems it has an addictive quality.

The recipe doesn’t really have set amounts of ingredients. It’s very forgiving in that you can adjust what you like or don’t like. We happen to like it all. Go figure.

I do hope you like this dish as much as we do!

Penne Pasta with Sundried Tomatoes, Spinach & Feta

16 oz box of penne pasta
1 bag baby spinach leaves, washed and spun dry – remove stems if you’re anal like me
6 oz crumbled feta cheese (we like the sundried tomato & basil flavor)
Sundried tomatoes (packed in oil), sliced
Chopped garlic – roasted garlic is nice if you have it
Olive oil
Grated parmesan cheese
Toasted pine nuts

The cast of characters. Uh oh … looks like the olive oil and the parmesan cheese didn’t make it to the preview party. I’m sure they’ll catch up with us.

Cook the pasta according to package directions. (I generally use penne pasta, but the store was out of it. So I went with rigatoni. Bob and I both agreed we like the penne better.) Drain pasta and return to the pot.

While the pasta is cooking, grate the parmesan cheese and then toast the pine nuts in a small skillet. Be careful because they toast really fast! Watch them every single second! They’ll turn on you in a heartbeat. Please, learn from my experience.

Add the remaining ingredients, except the grated parmesan cheese and toasted pine nuts, to the pasta in the pot.

Mix well. I eyeball the olive oil. Don’t skimp on it because you want this to have a great mouthfeel. Add enough that it’s easy to mix but doesn’t look overly greasy. And use some of the oil from the tomatoes! That has great flavor!

Dish up a healthy serving and garnish with grated parmesan and toasted pine nuts.

This dish is so easy it’s crazy. And it’s so good it’s sinful! My mouth is watering just writing this. Really! Oh man, now I’m going to have to make this again to silence the craving.

You should whip up a batch too, and tell me what you think!

Restaurant Week (614) magazine - Lemongrass Fusion Bistro

Last night’s dinner choice was a slam dunk! My friend, Jenny has been urging us to go to Lemongrass for some time now. She adores this place. And now I know why! It is absolutely awesome! I simply could not stop thinking about it all day today. Almost everything that passed these lips set me on a rant about the fabulousness of the tastes! And if “fabulousness” isn’t a word it should be … just to describe Lemongrass! O-M-G!!!

Beginning with the space itself, I fell in love. From the outside on High Street it doesn’t look like much. There is a neon sign that’s kind of cool, but if you blink you might miss it. Don’t blink! Definitely don’t blink. The inside is just charming. I absolutely love the décor!

The first course choices were all tempting. Bob chose to begin with the Eurasia Salad. Baby field greens and romaine lettuce, roasted almonds, tangerines and crispy noodles; served with their Eurasia vinaigrette made with rosemary, maple, and spicy lime vinegar. It also had pineapple chunks and a funny looking fried thing. Can you see it there on the upper left side? Bob took a bite of it and looked at me with a big grin and said, “Oh, you’re going to love this.” I tasted it and he was right (as he so often is). He was darn lucky he got it back. I wanted it in a real bad way. The salad was delightful. The dressing was just perfect with the fruit and the greens.

I chose the Pan Seared Veggie Dumplings. These are house-made dumplings stuffed with fresh Asian chives and served with their ginger-soy sauce. I love dumplings of any type so I barely even looked at the other choices. Um, let me say these were not quite what I had expected. The menu states they are “pan seared” so I anticipated that they would be like potstickers. These were more steamed than seared, and the texture was chewy. Don’t get me wrong, I ate them! The flavor was good, but the texture was kind of weird. I probably wouldn’t order them again. But when talking to Jenny, she gushed over them. Go figure.

The second course was served quickly after the first. Service was quick! Bob ordered the Pacific Rim Grilled Chicken. It is grilled then baked chicken breast, paired with their Pacific Rim cream sauce and served over linguine pasta. Oh my goodness is this good. The cream sauce is just ridiculously delicious. The chicken was yummy, the linguine was cooked just right, and it was garnished with a couple of broccoli floweret’s and carrot sticks. The plate was gorgeous.

I had the Monsoon Shrimp. It is one half pound of fresh shrimp, wok-fried with lime juice, lemongrass, coconut milk, and chili paste. This is served over a bed of Thai green beans and steamed rice. I was a bit concerned that the dish might be too spicy for me because of the chili paste. (We all know what a wimp I am.) I asked our server and he assured me that it was not overly spicy at all. First of all, the plate was beautiful. The beans surrounded rice that had been unmolded in the center. 11 shrimp were then placed around the rice and one sat atop the rice. The sauce was indescribably good.

We started eating our entrées and both of us were practically moaning. We switched plates and dug in. Neither of us could decide which was better. Bob asked if I wanted to switch back and I told him I wasn’t ready to. He responded, “Okay, but you’re losing shrimp at an alarming rate.” I took a few more bites of the chicken and linguine and reluctantly switched. My first bite of the Monsoon Shrimp had me swooning again.

Who is the wizard in this kitchen?

Our dessert dishes did not disappoint. What an incredible end to an incredible meal! Bob got the Almond Cream Cake, which is a rum soaked almond pound cake, frosted with amaretto mascarpone, garnished with caramelized almonds and powdered sugar. Oh my goodness. This was so good and the plate was so pretty. I think Bob had half of it gone before I could even get a first bite! This was right up his alley. The rum soaked cake was moist and delicious. The amaretto mascarpone was the perfect complement to the cake. Yes, that was an excellent choice!

My dessert was the Fried Plantains -- fresh plantains coated with coconut and sesame seeds, fried to a golden hue and served with chocolate covered ice cream bars. I loved this! Coating the plantains with coconut and sesame seeds was genius! The flavors were perfect together. Then to put the ice cream bars with the coconut/sesame plantains was whimsical. I wanted to lick the plate.

To say that we will return to Lemongrass is an understatement. I’m already plotting my strategy for future visits. There are so many items I see on the menu that I want to try. Jenny and I have compared notes and I’ve received her recommendations. The possibility of a Lemongrass rendezvous with her looms large.

They even packed our left-overs in a bag with a smiley face on it. What's not to like about this place?

Maybe they should just permanently reserve a seat for me … one in the front room, please.

Lemongrass {fusion bistro}
641 North High Street
Columbus, OH
(614) 224-1414
www.lemongrassfusion.com

Restaurant Week (614) Magazine – Flatiron Bar & Diner

And so it begins. (614) Magazine Restaurant Week starts today and runs through Saturday, July 17th. The list of participating restaurants is quite impressive. This makes it incredibly difficult to narrow down the choice of where to go.

I’ve gone over the list of menus again and again. And I mean over, and over, and over, again and again, and again. There are so many that I want to try. Oh the decisions. The first one that I just could not get out of my mind was the Flatiron Bar and Diner. I kept coming back to it and drooling. So when Bob got home tonight and we were deciding where to go, that was what I was pushing for. Let me tell you, it sure didn’t take much pushing to get him to agree!


Off we went. The Flatiron doesn’t take reservations; it’s first come, first serve. It’s such a fun place to eat. The building is actually pie shaped. It was built in 1914, and the narrow part of the building was originally a saloon. From the end of the bar to the back door (the widest part of the building) was a grocery store. We love the building, especially the windows!

This is such a gem in downtown Columbus. The food is absolutely delicious! Their website describes the food as “bold tastes of Cajun, Creole, barbecue, and low country cuisine”. I just say it’s good. Let me get on with business and show you.


The first course was a choice of salads. I got the Mixed Green Salad with candied jowl bacon and bleu cheese, and Bob got the Traditional Caesar Salad. My salad was wonderful. The candied jowl bacon took this salad to a new level. The balsamic dressing was spot on; with flavors that were perfectly balanced. Bob said his Caesar salad was quite good.

The Second course choices we made were ever so good! We shared :-)


My choice was the Laughing Bird Shrimp and Stone Ground Grits with Ohio pork belly red eye gravy. Holy cow was this good! The grits were delicious alone, however paired with the shrimp and pork red eye gravy, this dish was absolutely wonderful. I’d have been happy if this had been my main dish!


Bob’s choice was even better! (Good thing we were sharing, or things might have gotten a little dicey here!) He got the Homemade Smoked Texas Sausage Plate with apple stadium mustard, cornichons, red onions and herb marinated provolone cheese. Wow! The smokiness of the sausage was unbelievable. The squiggle of mustard running along the top of it was classic. And the cornichons were the perfect accompaniment! A bite of the sausage got the flavors of the meat and the smoke working in my mouth. Then I took a bite of the cornichons and it about brought me to my knees. What a plate!


The third course did not disappoint. Bob ordered the Seared Yellowfin Tuna Medallions with green tomato chutney and benne beans. Bob said the tuna was delicious. The chutney was really interesting … a good interesting. There was the tartness of the tomatoes, but also tanginess from vinegar and sugar. The tuna was served on a bed of white rice with a side of string beans that had been blanched and dressed with an oh-so-light dressing and sprinkled with sesame seeds. They were crisp and fresh and nutty.


My third course was heaven. Truly I mean it! I had Smoked Chicken Leg Quarter with chipotle orange BBQ sauce, Boursin mashed potatoes and southern style green beans. I swooned. I nearly fell out of my chair! Talk about comfort food. Oh my. Let me begin with the green beans. Bob’s were bright green. Mine were dark, army green. I like my beans cooked within an inch of their lives. So sue me. These were like my mom made them. They were soft and had chunks of pork. I could have wept. The beans were nestled up against mashed potatoes. Not smooth, over-whipped, squirted out of a pastry bag potatoes (although I’d never turn my nose up at those … me + potatoes = happy girl). These potatoes had Boursin cheese in them and had lumps and steam coming off of them. And plopped on top of all this happiness was a chicken leg quarter with skin that was charred and smeared with Flatiron’s chipotle orange BBQ sauce. Love on a plate is what it was. Nothing should taste this good. It just ruins me for mediocre food (hmm … like my own cooking, maybe?).

What a dinner! And all of this for $20 each! Is that crazy or what???

Special thanks to an awesome and incredibly hardworking server, Amber. You were terrific!

If Flatiron Bar and Diner isn’t one of your choices this week, it should be!

Flatiron Bar and Diner
129 E Nationwide Blvd
Columbus, OH 43215
(614) 461-0033
http://www.flatironcolumbus.com/

KDB Easton

I received an email from my friend, Tammy Geiger. She is the Director of Sales & Marketing for the new “KDB” that is opening in Easton. It sounds like a place that can be fun for the whole family, dates, or friends just wanting to meet somewhere for a bite to eat and a drink. Plus, they can accommodate groups large and small for special occasions.

Check it out! Opening day is August 5, 2010! What fun!!!


Friends,

I would like to formally introduce to you the newest entertainment concept at Easton – KDB.
KDB - “Your Neighborhood, Kitchen, Den and Bar” will be your home away from home offering great food, drinks, games, bowling, and entertainment. Our 37,000+ square foot venue is located in Columbus, Ohio at Easton Town Center. Our venue showcases a unique blend of friendly neighborhood service, delicious menu offerings and immersive entertainment experiences to provide our guests a one-of-a-kind experience.

For day or night events, KDB features a unique modular design that allows us to customize the space and entertainment experience for any group size or demographic. The Kitchen: 150 dining area, including an outside patio and the best in home-style Americana cuisine. The Den: is 20,000 square feet of space with over 200 of the hottest games and one-of-a-kind interactive attractions designed exclusively for KDB surrounded by high-definition flat screens. The Bar: includes two high-energy bar areas, the perfect spot to watch sports and a Martini Lounge serving signature drinks.

KDB is the premier location for high-tech corporate meetings, group events, private parties, Team Building Event, Holiday Parties, Fundraisers, Sales Seminar’s, New Product Launches, Manager's Meetings, training classes and so much more!

KDB Offers:
• Accommodations for groups from 10 – 1,000
• Private Party and Meeting Rooms
• Professional Sound Stage with Live Entertainment
• A variety of creative menu options
• Professional on-site party and meeting planners
• A totally unique party atmosphere
• The best Interactive Games and Attractions around
• 2 high-energy bars including a sports bar
• 150 seat restaurant

Cheers, I look forward to working with many of you again and planning your exciting events at KDB Easton!

Tammy Geiger
KDB - Easton

"Our house is your home...and a whole lot more"
GREAT FOOD, DRINKS, GAME & FUN!
Director, Sales and Marketing
165 Easton Town Center
Columbus, OH 43219
614.418.7149 (office)
614.390.0144 (cell)
tgeiger@kdbeaston.com
facebook.com/kdbeaston

So there you have it! The newest addition to Easton! A great place for parties … and who doesn’t like a party?

Restaurant Week - (614 Magazine) July 12-17, 2010

It is time again for Restaurant Week from 614 Magazine! July 12-17 is going to be a great week! The list of participating restaurants and their menus will knock your socks off! I am just blown away ... and it's going to be tough to make choices! But I already have a few picked out.

Boy am I glad Bob is back on his game. Think I'll strap a bib on him and away we go!

Please check them out and visit as many as you can. The proceeds go to the Mid Ohio Food Bank.

http://restaurantweekcolumbus.com/