The Olde Pink House

Two Words: Tourist Trap.

We headed out to Mrs. Wilkes on Friday to get our Southern-all-you-can-eat-grub on in a bit of a post new years hangover. Unfortunately, Mrs. Wilkes was closed for the holiday and for the entire weekend after. Guess I'll put that one on the shelf for my next visit.

Instead we ended up at The Olde Pink House. The atmosphere itself was charming in that historic Savannah kinda way, but the overall feeling was one of discomfort with bad acoustics where it felt like everyone in the room could hear your conversation.

Both my dining companion and I started with the She Crab Soup. I had two bites, put my spoon down and instantly regreted the $7.95 I was going to give up. Not only was the soup luke warm, it was...and this is going to sound gross...chunky. And when I say that, I'm not talking chunks of crab, but rather congealed chunks of soup. Like when you take a can of Campbells condensed something-or-other and add a can of water to it.


I also ordered the Ham and Cheese Sandwich, mostly because it was made with Pimento Cheese, dipped in egg and then pan fried. It was good, but surprisingly bland and probably better in theory.

I'd probably go back if only to get the Popovers that were served before lunch. Served with a sweet butter, they were perfectly light and delicious. Ok, honestly, if you're ever in Savannah, stop in and have one (or two like me).

I really wanted to like this place, but it reminded me of some of the restaurants out near Disney. They don't really care if every tourist is happy and are fine with putting out mediocre food. Because more tourist are literally right around the corner.

I promise there is amazing food forthcoming! A little foreshadowing: I had one of my top five favorite meals in Savannah and I'll describe it soon....

In the meantime, here's another fun photo from the cemetery...

Alligator Soul

I should have known. I'm usually pretty good about following my intuition (sometimes I think it's even borderline psychic abilities) but what are you supposed to do when you are standing in front of the hostess and you just kinda want to run?

Here's what happened: we walked in to Alligator Soul to find the hostess and (our future) server in an argument. As in, why would you do that in front of other people, much less guests? type of argument. But I had already had my first Vodka/Pomegranate/Blueberry wonder and it was New Years Eve so what were my options?

After being seated at the most awkward table ever (literally in the doorway between two rooms) we were presented with this:


A complementary cocktail and amuse bouche. The bubbly was perfect; the culinary 101 amuse had some serious textural challenges with the Salmon Mousse.

We shared an order of Shrimp and Grits as an appetizer (it was our first night in Savannah after all) that was flavorful but again, gritty and texturally challenged. You know when you're on a budget and buy el cheapo cheese that just doesn't melt right? This was the issue.

My entree choice was a special: local black Grouper with Stewed Tomatoes and Okra, Polenta and a Sambuca cream sauce. My fault on mis-ordering. One bite and I had a flashback to the Grouper with Amaretto sauce incident I had last year at Zenzi in Orlando. I've finally decided (and will remember in the future!) that I really just don't prefer fish with sweet cream sauces. Yelk. Plus, I'm not entirely convinced that the tomatoes were not canned. And honestly, I was probably only drawn in by the mention of Sambuca. Which is best left to dessert.


We finished our meal with Banana Beignets that were really just tempura fried bananas but also with the best parts of the night: An amazing Cabernet based Mulled Wine and a recommendation from our server for a bar to ring out the old year.

Bottom line: Alligator Soul is really trying to be fine dining and they have the prices to prove it! But it really missed the mark. If I lived in Savannah, I'd probably give it another try. But I don't, so I probably won't return.

After dinner we headed out for drinks at the aforementioned bar. I wish the Mercury Lounge would transplant itself down to Orlando! The jukebox was full of Blues and Motown and the band (whose name for the life of me I can't remember; I even tried looking it up) had the craziest harmonica player eva!

Oh Sa-vannah!

Just got back from my first super (but cold) trip to Savannah!
Lots of food to discuss. Some great, and, well, some not so great. I figure I'll go through everything in chronological order over the next few days.

We rented an amazing townhouse in the Historic District that looked over Savannah's second oldest cemetery. There are about 160 tombstones but it's estimated that up to 14,000 people are buried in "trench" graves after the war and the Yellow Fever outbreak. I'm giving you some background because I think our townhouse was a bit haunted! (As opposed to a lot haunted.) Or maybe it was just my imagination when I heard someone running around on the top floor. When I was alone in the house on Friday. And again at 2am this morning. In the pitch darkness. When I was too afraid to leave my bed to go to the bathroom.

While you're waiting for food talk, here's a picture of a tombstone we walked by a few times. Look closely. Seems to be some typos.


Josiah Muir, died 1820 at age 11. His wife Mary died 3 years later at age 17. Their son Lewis died at age 12, 17 days after his dad.

Vacay

Off to Savannah for a few days! Meals are planned and ressies are made. Will report when I return!

They Don't Eat Penguins!

Check out this blog about a chef cooking in Antarctica. It makes me want to cry, laugh and visit all at the same time.

http://theydonteatpenguins.wordpress.com/

Christmas Morning Cocktail

I can't take credit for this one and neither can my step mom. She told me where the recipe came from, but, oddly enough, I don't remember. Whatever- it was good, tart, not too sweet and went well with our Baked Cinnamon-Apple French Toast!

It's pretty easy:
1 part Prosecco
1 part Pomegranate Juice
1 part Orange Juice, freshly squeezed

Here's the only pain: It has to be freshly squeezed OJ. We tried this at Thanksgiving with store bought and it turned out a freaky gray color, I'm guessing from preservatives.

Hope everyone had a good holiday!

Really Good Black Bean Soup

There's nothing like taking a vegetarian classic and adding bacon to it.

The Plan
Prep and saute Bacon.
Prep and saute Veggies.
Add Stock and Beans.
Simmer.

The Ingredients
3 slices Bacon, chopped
1 Onion, chopped
2 medium cloves Garlic, minced
2 tsp dried Oregano
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp black Pepper
2 cups Chicken Stock
2 cans Black Beans, rinsed
1 Tbsp hot sauce

Saute chopped Bacon until crispy in a large pot on medium high heat. Remove Bacon and reserve.

Place Onion to the pot and saute until translucent. Add Garlic and cook until fragrant. Season the mixture with Oregano, Chili Powder, Salt and Pepper. Cook for another minute.

Add Chicken Stock, stirring well. Incorporate the Black Beans. At this point I know some are cringing at the idea of using canned beans. If you feel inclined, go the extra mile and soak some beans over night. I usually want my Black Bean soup "right now!". So it's hard for me to plan ahead.

Bring to a boil and reduce to a simmer for about 20 minutes. Add hot sauce (Krystal is my preferred!) and more Salt and Pepper to taste, if needed.

The Presentation
The usual suspects: Sour Cream, Onion, Cheddar Cheese. I used Green Onion because I had some. Oh! And don't forget to top with the crispy reserved Bacon. Unless you ate it while the soup was simmering. Not that I did or anything.

Vitis Labrusca, Kate

He laughed at my inscription.

(Samoan) Salmon with Soba Noodles

Game Plan:

• Make marinade/sauce.
• Marinate fish.
• Make Pa Muchim and keep in fridge until dinner.
  
• Prep veggies.
• Cook Salmon.
• Cook veggies.
• Boil noodles.
  

Don't panic. This seems harder than it really is.

Salmon Marinade and Sauce
2 Salmon Fillets*
2 Tbsp Sugar
¼ cup Sake
3 Tbsp Mirin
3 Tbsp Rice Vinegar
¼ cup White Miso
¼ cup Sesame Oil
1 Tbsp Ginger, grated
1 tsp Sriracha

Combine Sugar, Sake, Mirin, Rice Vinegar and Sesame Oil and stir well. Add Miso and stir until mixture is smooth. Add Ginger and Sriracha.

Marinate 2 Salmon Fillets for at least 4 hours with half of sauce and reserve the other half for the noodles.

To cook Salmon, preheat oven to 350F. Heat a medium sauté pan on medium high heat. When pan is hot, spray with Pam or another cooking spray. Place the fish, presentation side down (that’s the good looking side) in the pan. Sear until fish loosens from the pan and then flip the fish. Do NOT play with the fish! Leave it alone and let it cook! Continue cooking fish in the oven until it is done. (Otherwise known as 14oF. It'll take about 10-12 minutes.)

Noodles
1 bundle Soba Noodles**
2 Tbsp Sesame Oil
1 Red Pepper, sliced
2 cups Carrots, sliced
2 cups Green Beans, snapped
¼ Cup Soy Sauce

Cook Noodles according to package.
Heat Sesame Oil in the medium sauté pan on medium high heat. Add vegetables and cook until just beginning to soften. Add Soy Sauce and continue to cook until vegetables are tender but still firm. Whatever that means-if you like softer veggies, then cook them longer!

Combine noodles, veggies and reserved sauce. If you want it spicier, add more Sriracha!

Pa Muchim (Scallion Salad)
3 Scallions, sliced very thin
2 tsp Sugar
3 Tbsp Rice Vinegar
3 Tbsp Sesame Oil
1 tsp Sesame Seeds

Soak Scallions in a bowl of ice water for about 20-30 minutes prior to preparing the dish. This will allow the Scallions to curl and become pretty. Meanwhile, combine all the other ingredients. Add more Vinegar is you want some extra tanginess! Dry Scallions thoroughly and combine with sauce.

To Present:
Noodles with veggies/Salmon/Scallions

To Drink:
Pinot Gris from Alsace. The floral notes brought out the ginger flavor like it's nobody's business!

*If you can deal with Salmon that still has the skin on, go for it. It will prevent the fish from drying out and adding extra flavor. If it grosses you out, skip it.

**You can get Soba noodles (also known as Buckwheat or Udon noodles) at any Asian store. I know "bundle" sounds off-putting, but you'll see what I'm talking about when you buy them. Three bundles to a package.

Hemisphere Restaurant

Picture this:
Friday night.
I'm gussied up: dress, heels, tiny purse.
I stare at the pouring rain from the backseat of a cab.
Anxiety is building as I am heading to one of my most dreaded destinations.
I've been invited to a holiday party....at the airport!

Atop the Hyatt Regency at the Orlando Airport lies what can only be described as a tiny culinary gem of Orlando. I understand if some of you are confused or bewildered at the thought of this. When I first saw the dinner menu for the holiday party at Hemisphere, I felt exactly as you do now. How could an airport hotel restaurant possible provide such a fun and interesting menu? And more importantly, how could I ever feel relaxed in a dining environment while watching planes take off and land??

I don't have any pictures...but here's some of what we dined on:

*Goat Cheese Lollipops dusted with Pistachios with a Raspberry Gelee
*Lobster Risotto Spheres with a Citrus Aioli
*Bacon Wrapped Scallops with Rosemary Maple Syrup
*Oysters on the Half Shell with Pink Grapefruit Salsa
*Canaveral Royal Red Shrimp Cocktail with Orange Fennel Remoulade

*Bay and Citrus Roasted Turkey with Farro Butternut Squash Risotto
*Seared Sea Bass with Three Cheese Polenta and Tomato Vinaigrette
*Petite Filet Mignon with Cognac Cream Sauce, Puff Pastry, Roasted Shiitake and Oyster Mushrooms with a Foie Gras Butter

Multiple desserts with my favorite being:
*Petite Four Brandy Snap Basket filled with Orange Ganache

Yes, I sampled all of the above. All were outstanding but I had one favorite from each course. The Goat Cheese Lollipops were perfect with the creamy cheese, slight crunch of the Pistachios and sweetness of the Gelee. The Sea Bass stood out for it's creamy and cheesy Polenta with the flavorful Tomato Vinaigrette. And lastly, the Orange Ganache was almost over the top but a perfect pairing for the Chardonnay.

And yes, the view was amazing. Surprising I kept my cool about being at the airport and, well, near planes. The hotel and restaurant are so insulated that you can't even hear them! While the food was excellent I do have to comment that this was a private party with passed hor d'oeuvres and stations. The servers were all pleasant, but there was no sit down service.

Realistically, I know it's a pain to even think about driving out to this restaurant and dealing with airport traffic. Plus, I just read on their website that they do not have dinner service on Saturdays and Sundays. But the next time your flight is delayed, head on up and grab a bite while you're waiting!

Check out their menu here:
http://www.hyatt.com/hyatt/images/hotels/orlan/ORLAN_Hemisphere_Dinner_Menu_073009.pdf