I so associate funnel cakes with summer, especially having grown up on the East Coast and having spent many summer vacations at the beaches there. Funnel cakes abound; just try to find a beach or boardwalk without a funnel cake venue! But the powdered-sugar joy of one of life’s greatest comfort foods doesn’t have to be reserved for summer visits to the beach, local lake, or summer festivals anymore. In Kansas City, you can now get your funnel cake fix all year round, thanks to Craig and Lakeesha Scott and their three children. Yes, this funnel cake operation is a family affair, and it all takes place, year-round, at the Scott’s Funnel Cake Creations, which opened in late July at the Shops at Blue Parkway, located at 4201 East Blue Parkway, Suite A, in Kansas City, Missouri.
So, indulge! Check out The Kansas City Star’s Joyce Smith’s article, … then go get your funnel cake fix, choosing from a flavor-creative variety of choices, from turtle funnel cake to pizza funnel cake (it’s true!)! By the way, Funnel Cake Creations also offers fried Oreos (yep!), frozen custard, nachos with cheese, cotton candy, popcorn, hot dogs, and gourmet coffee…a variety of summer-associated indulgences! How can you go wrong?
Cheers to year-round funnel cake accessibility~ Rosemary
Ok I lied. This post is not about ice cream. It’s about CRAB!
Last night we went to a crab boil at . Oh man. I had never been to a crab boil before and it was so much fun. And a lot of work. You gotta rip these babies apart and hit them with mallets to get to the crabby goodness.
And in the process you’re getting crab everywhere! The woman next to me even set up a napkin wall between us cause I kept getting her. That’s what you get, lady, it’s a crab boil! It’s messy!
Here’s a picture of Kelly because as you can see, we’ve been following each other around everywhere. Or at least to every restaurant in the five boroughs.
And here’s me with a crab I’m about to tear to shreds.
We also had cornbread, and the best potatoes and corn EVER. So delicious.
Did I mention that eating crab like this is a lot of work? Most of the time you’re breaking it apart and using the mallet just to get an iiiiity biiiiity piece of crab, but sometimes you break the crab just right and you get a nice hunk and you’re like, “YES” and then it’s awesome. Also it’s extremely messy. I wanted someone to get a picture of my dirty hands but I didn’t want anyone’s dirty hands on my camera so no dice!
We also had pieces of blueberry cobbler which was pretty delicious as well. Basically, crab boils are legit. So get your newspapers and mallets ready and get going!
Click this to my SF Station article on recent swashbuckling chef, Russell Jackson, of Lafitte restaurant on Embarcadero. I have pasted below as well
Russell Jackson, executive chef and owner of Lafitte, is not a character who goes unnoticed. With his Mohawk, tattoos, and workmen shirt, Russell is here to make a statement.
The polar opposite of a “sell-out chef,” Russell is edgy, outspoken and does not adhere to any established system when it comes to cooking. Maybe that is why he earned the title “the Dissident Chef.” Russell shares his opinions passionately, and sometimes you may not want to hear them. If you piss him off, he’ll probably tell you, but if you speak the truth, you’ll likely earn his respect.
There is something refreshing about this directness. Just beneath his hardened exterior is a chef who really does care quite a bit; someone who once you gain his trust, will back you to the end.
Ambiance
Lafitte’s large airy patio from designer Roger Wong sits on pricey Embarcadero real estate. The inside echoes a hard, edgy feel, with metal chairs, wooden benches, and high ceilings. Low stools perch at the chef’s counter for a front seat of the action. A long wooden table beckons social diners to relax into a multi-hour meal. The alcohol selection is impressive, with liquors like Pimm’s and Lillet displayed on a high metal shelf.
No “I” in Team
In Russell’s words, SF is “the mecca, the big show, the major leagues,” an environment where chefs have to “execute at a high level right out of the gate.” Some students exit culinary school with a single expertise. They may quote every cooking term, but can they get their hands dirty and break down a chicken? Russell sees it as his duty to help budding chefs see “the whole picture.” Lafitte is built around teamwork; people lining up to “serve great food elegantly with heart and a level of intention.”
The team is a group of knife-slinging, hard-working desperados who Russell refers to as his “kids,” and who he’ll protect from any disrespect. Russell trains them to be interchangeable. Hierarchy, respect and a chain of command accompany this squad into battle, or the kitchen.
The Evolution
“Evolution” is the foundation of Lafitte — it refers to a retooling and revolution. The path forward is sometimes a “controlled chaos.” Lafitte suffered a blow with a negative review from SF Chronicle’s Michael Bauer. What you may not know is that the review was within weeks of Lafitte’s opening. Russell owns that he “let people down in the first couple months.” Yet if “Rome was not built in a day” is it fair to assume Lafitte will be? Russell realizes the rocky start obligates him to build trust back – and each meal is an opportunity to do so.
The Menu
Lafitte’s daily menu is the output of healthy discussion, taking into account the availability of fresh ingredients. Diners choose from two service options: regular tableside or chef’s counter. The latter entails a sense of trust and adventure, and I opted for it. A pescetarian friend joined me and Russell adapted quickly to her profile.
To prepare our palates, the sommelier suggested a modern take on the popular Kir royal, using cranberry liquor from Clear Creek Distillery in place of cassis. The aperitif was bright and aromatic, with hints of cranberry.
Our journey started off with foie gras de torchon over a splash of marmalade gelée, complimented with house-pickled lychee and a touch of micro greens. The marmalade’s tangy mustard quality broke up the luxurious texture of the foie. My friend’s dish mirrored mine in appearance but in place of the foie was a crisp slice of Armenian cucumber.
My next dish featured semi-precious Iberico ham. It is almost as hard to import this Spanish meat as it is contraband, but Russell located the vendor who could do it. A bed of black chickpea hummus dressed my plate, with slices of sweet grilled nectarines layered on top. Lightly fried padrón peppers provided spicy grit, and thick Iberico bacon elicited stomach growls. The bacon glistened with fat, and I was all over it.
My friend’s option paired padrón peppers with cheese-stuffed fried squash blossom. Make sure to get every last drop of the shallot and nectarine vinaigrette with zesty orange oil.
Our third course included my favorite crustacean — diver scallop. The perfectly tender scallop was crusted with brown butter then topped with a long onion. Lemon butter aioli, golden balsamic, and marjoram showered the plate. The marjoram’s strong, earthy taste accompanied the dish from start to finish. I enjoyed the boldness but those preferring more balance may feel a bit overwhelmed.
The next round was a seasonal spin on pesto. Russell’s team twirled simple capellini with roasted nettle puree, and finished it off with a sprinkle of sweet cherry tomatoes. The bright green nettles provided a nutty heartiness.
The uni beurre blanc sauce on the fifth dish was positively sinful. Soft lima beans dusted the plate, and perfectly seared Tombo tuna with wasabi zest stood out as the main spectacle. Diners will want to make love to this sultry and soulful dish.
For the pescetarian offering, Russell showcased Spanish Manchego cheese cooked sous vide style, served with squash and thin dehydrated carrots.
My dish of pepper-crusted medium rare prime rib reinvigorated carnivorous tendencies. Accompanied by wax beans, fingerling potatoes, and an herbaceous “lion’s mane” sauce, the plate roared with flavor.
Diners will want to save room for dessert. Our selection included moist, fragrant vermouth grape cake, strawberry-rose pot de crème with fresh elderberries, peach pie with vanilla bean sauce, and chocolate chip cookies with flecks of crispy bacon. Self-control was not an option.
Russell is embracing a revolution for Lafitte’s menu. He is cryptic about details but during my four-hour meal, I experienced a preview. Lafitte is moving towards multi-course meals matched to dynamic taste profiles. Freedom of choice and adaptability may be the crux of what is to come to Lafitte; and I’m ready to participate with napkin, fork, knife, and appetite.
Californian/International
$$$
Reservations essential? No
This is another I-found-the-receipt-in-my-bag so it’s sort of late posts…
It was 07 July. We had visited the National Archives and were looking for a place to eat. We literally walked past Austin Grill and decided to try it.
We got there about 1815, and the place was only 15% full.
We got chips and salsa at the start of the meal. It was tasty, not spicy, and very thin. We ordered a bowl of queso, and none of us liked it. It was some sort of melted velveeta. We also got some nachos, and they were terrible. They were covered in the queso, and had embedded jalapenos and some other unidentifiable stuff. Not good at all.
I got steak carne asada. I had never had carne asada, but I liked it. It was applied to a skirt steak (like you would use for fajitas), and it was pretty good, with a good spice heat to it.
Ian got chicken fajitas, without bell peppers or onions. The chicken was very good, and if he had included the onions, it would have been outstanding. Darn teenagers.
Erin got cheese quesadillas and liked them very much. Hard to go wrong with cheese and tortillas.
Reagan got chicken quesadilla and they were good also. I know this since I had some!
We all ended up getting some desserts. Ian and I got vanilla bean ice cream, Raegan had cake, and Erin had a brownie.
We left about 1930. Our check was $85.17. Kind of expensive, but it was DC, after all. Was it worth it? If I were in OKC, I’d say no way. Being that it was DC, I’d have to say it was OK. Not getting the crummy appetizers would have knocked $12 off the bill, and the desserts added about $25, that would have priced the meal at about $50, which would have been reasonable.
The average Kenyan will tell you that there is NOTHING, on earth better than Kenchic after a late night out. Now for all that don’t know Kenchic, it’s a local fast food franchise that serves up the hottest, greasiest, and tastiest servings of fried chicken, chips, bhajias, masala chips and fish cooked in a delicious coating of batter. Their specialty however, is fried chicken-known as kuku porno, don’t know why though- and chips, be it masala or kawaida (normal). Don’t forget to soak up your servings with tangy brown vinegar and kachumbari (salsa).
Chicken roasting at a local Kenchic-Nyum!
Delicious Kenyan Style Fast Food
Where would we be without India? Heavenly Masala Chips!
Last Thursday, I headed back in to meet my buddy James for dinner in Fresno after spending the day hiking in King’s Canyon National Park. He suggested Richard’s. We got there about 1915.
The meal started with iced tea that was good and kept refilled. The salad was good, and the ranch dressing was excellent. The meal also comes with a shrimp cocktail appetizer; I didn’t like it very much as the shrimp was really fishy tasting.
I ordered a ribeye (this must have been by reflex, since I wanted a t-bone!). The steak came with some sauteed mushrooms that were very good, and that steak was cooked a perfect medium. It was fork tender, and had great flavor. Not a scrap was left. The steak also came with a baked potato which was a bit small, but the steak made up for it.
This is a catch-up post since I found the receipt in the depths of my travel bag a couple days ago.
We had visited the Columbus area to see a kiwi at the Columbus Zoo. I was dreading the drive on to Pittsburgh, and saw an Embassy Suites, and while arranging to spend the night there, decided to eat at the Max and Irma’s, which was right down the street.
We got there around 1920. The place was not even 20% full. I got fajitas that were, OK. The chicken was charred, and there were a lot more onions than chicken. Ian got chicken strips and Erin got a pizza. I do not remember what Raegan got.
The tea was not good, it had strong coffee taste. I switched to Coke.
The meal was, obviously, forgettable. We left at 2035. Our check was $66.21. Service was good.
We broke for lunch after a morning of meetings at a nearby business, and were looking for a fairly quick meal, so I remembered Relish from driving past it a bunch of times. A group of six of us ate here 18 Aug.
The main inside part of the restaurant was fairly crowded, so we were seated around a table that had a couple big market umbrellas over it. The temperature was not too hot, and there was a bit of breeze, so it was comfortable.
I got the Angus 1/2 lb burger, medium well, with American cheese. The burger came with a horseradish-based sauce (that the server volunteered came on the burger, but I got it on the side), I tasted it and it was, well, horrible, but I am not a fan of horseradish. The burger came with lettuce and pickles and stuff on the side. I gave the tomatoes away and put the rest of the stuff on the burger. The burger was OK. The beef did not have much taste to it, good or bad. The bun was good, for white bread. The meal came with fries that were not very good. I saw some onion rings (on the way OUT…) that looked very good, and will get those next time, if there is one.
I got iced tea, and it was a little weak. It was also not easy to keep filled up.
We got there about 1230 and left about 1320. My check was $11.59. I don’t know that it was worth it.
Is there a better way to end a weekend than with Sangria Sunday? I don’t think so! My friend Kelly feels the same way so we decided to finally try out Primitivo last Sunday.
Primitivo is a tapas restaurant and bar located on Abbott Kinney in Venice (one of my favorite spots in Los Angeles). Sangria Sunday is essentially their happy hour menu. Kelly and I tried items off the happy hour menu and the regular price menu. We go all out.
The decor in Primitivo is eclectic and they have a great bar that appears to have a wonderful wine list.
There is also this interesting painting of a glittery tiger drinking from a pool. Good eye Kelly.
But lets focus!
We were here for two things:
Sangria:
So good. It was somewhat fruity and had a distinct red wine flavor. It was pretty strong, but I’m also kind of a cheap date.
Aside from sangria, we also came to Primitivo for delicious tapas. We were not disappointed. We ordered several items off the Sangria Sunday menu and one special item off the full price menu. One of the many reasons that I love tapas is that you can order a few dishes and then add more throughout the meal.
First we tried one of my favorite dishes, bacon wrapped dates with chorizo.
Sweet and smokey. Can’t go wrong with bacon wrapped dates.
We also had heard good things about the sliders:
Moroccan Lamb with pine nuts and tzatziki (def the favorite of the two) and BBQ Short Ribs with cabbage. The short ribs were also very good. These sliders were some of the best sliders that I have had in recent memory.
Because the short ribs were so good we decided to order short ribs with cheddar mashed potato. It was so good that I dug right in and forgot to take a picture until it was half gone. Whoops.
Blogger fail!
Moving on. We decided at this point that we were still hungry. We got more sliders, another round of sangria and our favorite tapas dish of the entire meal: Tiger Shrimp with garlic, lemon, white wine and chili flakes.
Lets take another glamor shot:
So yummy! The shrimp was sauteed to perfection but the real star of the dish was the sauce. It was so good that we refused to give up the broth after the shrimp was gone. The waitress clearly has seen this kind of hording of sauce before and brought us a bread basket to use as a mechanism for eating the rest of the sauce. The buser than tried to take it away and we had to stop him. He gave us a raised eyebrow, quasi judgmental look but it was totally worth it for the rest of the sauce.
Last we ordered calamari. It was pretty good. The standout of this dish was the pesto aioli. It would also have been great on the bread.
Overall, Primitivo was fantastic! Definitely try and go during Sangria Sunday. It isn’t that busy and lots of the best dishes are marked down. The only downside is finding parking, but its Venice and isn’t $4 sangria worth it? I think so.
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