Review: Fahrenheit Ultra Lounge

There is a hidden gem downtown San Jose. It's not hidden in the sense that it's hard to find, in a secluded part of town, or some back alley. In fact it is prominently located on the corner of Third and San Fernando. The Fahrenheit Ultra Lounge is a restaurant, hiding in a Nightclub's shadow!

We wandered over to Fahrenheit after a function in the area. For years we simply avoided it thinking it would be a typical club, throwing out plates of barely passable slop to half in the bag patrons who didn't care much anyways. If this is your impression as well, you couldn't be more wrong!

First of all, the dining room is a swanky lounge, with funky banquettes that can seat a party of almost any size. We were just two, and the comfortable four top near the bar was perfectly suited for pleasant dining. The room was not loud, and it was well lighted to make for a very enjoyable dining atmosphere.

The menu was not huge, but had a great selection, a little of everything; poultry, fish, and steaks, pork, and vegetarian options were all available at very reasonable prices. Christine, our server, made sure that we were aware of the daily specials, and took great care of us all evening. Such good care in fact that my dining companion is arranging to hold a small function at the restaurant.

From the Flirtations section of the menu we ordered a couple of starters to share; Pastrami Pork Belly: Kurabota Pork Belly | Whole Grain Mustard | Bubbie's Sauerkraut $9 and The Chef's Daily Soup: Broccolini with Basil oil $6. The pork belly was melt in your mouth tender, with light grill marks; you could really taste the smoky, fatty pork. The mustard and sauerkraut was the perfect amount of acid to balance the fattiness. It was served with toast points. The soup was wonderful; our server split it into two bowls, making it very easy to share. It was light and brothy, yet still a cream based soup. It was drizzled with a touch of basil oil and garnished with micro greens.

On to the main plates, or as they call them, Commitments; I ordered the Crispy Duck Breast: Maple Leaf Farms Duck Breast | Forbidden Rice | Broccoli Rabe | Citrus Demi  $23. My dining companion, being an avid fan of fine beef chose the Cowboy Bone-in Rib-eye: 22oz Creekstone Natural Beef | Creamed Cauliflower $38. Both dishes are absolute winners, in terms of value however, if you love beef, you have to get this steak! I'm not even sure how they can afford to sell this monster so cheap! The duck was sublime! Flawlessly seasoned, the skin was crispy as promised, and the breast a perfect medium rare. The forbidden rice had the right amount of texture, and layers of flavors including a light back note of vanilla, the broccoli rabe had a light smokiness, and the demi was just the right amount of acid and sweet. It was like a game, building the perfect bite, a little of each on my fork.

The Cowboy Steak was Epic! The sheer magnitude of this slab of beef made us cry out whoa when it arrived at the table. Served atop a cauliflower puree, with roasted Yukon Gold potatoes, it was cooked to a perfect mid-rare, and was juicy, tender and flavorful. This gargantuan tomahawk steak was exquisitely seasoned, and had a crusty char that made you want to pick up the bone and gnaw on it!

For dessert we shared Fahrenheit's version of Banana Fosters, it was a lighter version, not as sweet as the original, and it made a great finale to our meal. Served with fried won tons that had been tossed in cinnamon sugar, it was akin to eating dessert nachos. The bananas were warmed and the entire dessert was drizzled in a caramel rum sauce and raspberry coulis.

The amazing thing about Fahrenheit is that on a Friday night, you can go there and get a fantastic meal, at a reasonable price, with great service. Why? Because this great restaurant is hidden inside of a nightclub.

Review: Grasing's Coastal Cuisine

This weekend I was swept off to Carmel by my lovely spouse for some get away and relax time. In the context of achieving this we decided to treat ourselves to a fancy meal. Not a lavish, opulent seating, but perhaps in the realm of finer dining. After doing a little research; Open Table led us to Grasing's. Pair up one highly decorated Chef Kurt Grasing, with celebrity Chef Narsai David as a partner, and you have yourself a pretty impressive meal, one would surmise.

Our reservation was a 9pm on a Saturday night, when we arrived, the restaurant was busy, but not filled. We were seated in a small window seat, the window box actually being part of the seating. It was stuffed with oversized pillows that made seating somewhat less than comfortable, and wrangling the falling pillows became a chore of which both of us would have to participate.

Our server was quite attentive; He even brought a small flashlight so that we could see the menu in the dimly lit dining room. He described the specials, and the Soup du Jour; Vegetable Beef Barley, which I found to be a very odd selection for this caliber restaurant. There was a big push on the Dom Perignon, on sale for $190, a significant savings we were told. During the course of our meal we were helped by several members of his support staff. They engaged us, and made us feel welcome, without being imposing.

Looking for a light starter we opted for the Grilled Artichoke; Dungeness crab salad, lemon vinaigrette, lemon-thyme aioli $13.50. The half artichoke was grilled nicely, while there was no noticeable grill marks or char, the smokiness was evident. It was filled with a salad of Dungeness crab that was fresh, and flavorful, and the vinaigrette was the right balance of acid to the sweet, rich crabmeat. The problem here was the diced red onion. In fact, the raw onion flavor destroyed the balance of the crab salad, and completely overpowered the delicate flavors of the dish. It was served with some undressed field greens, and the aioli was very heavy, similar to gloppy, whole egg mayo that you might find on a deli sandwich. When asked, I was truthful about my opinion of this dish. Our server thanked us for the feedback.

The main courses were next to arrive. My dining partner chose the 16oz Bone-in Rib Eye $48. Served with whipped garlic mash, and sautéed mixed vegetables. I chose the Heritage Pork Medallions served over creamy polenta, shitake mushrooms, bacon, fresh peas, red wine reduction $27.50.

The Rib Eye was cooked perfectly; it had a great char, and was well seasoned. This was the highlight of the meal for sure. The whipped potatoes were OK, and that's about it. They seemed a bit watered down, well seasoned, but lacking in substance. The texture was definitely the flaw, as was the case with the vegetable. I like an al dente, veg, a little tooth to the carrots, and broccoli. These were downright crunchy. You know, when your knife makes that clinking noise as it hits the plate as the carrot finally lets it through!

The pork medallions were also just OK. Now I'm a lover of all that is pork, and this dish was like a marquee of Oscar winning names to me; Pork, bacon, polenta, peas, wine reduction. How could this go wrong, I love every element described! First and foremost, where is the bacon? I'm not even sure I taste bacon in this dish. Don't say bacon, if it's going to be hidden! Second; why are the medallions of pork pounded paper thin? Points for not drying them out, I guess. The mushrooms in red wine reduction with the peas were delicious, but the same crunchy veg was on my plate. The real tragedy of this entire dish was the polenta. It was as if someone had taken yesterday's polenta and crumbled it on my plate, then tried to hide it under the pork. I even tried to reconstitute it by stirring some of the tasty wine sauce into it. The menu said creamy polenta, could you at least have to courtesy to stir a little cream or butter into it to make it edible! Once again our server was thankful for the feedback, but did nothing to correct the culinary faux pas.

Dessert comprised of a simple crème brulee, and two spoons. The top was layered with sliced strawberries; white, flavorless, and crunchy. Guess what, strawberries are not in season! The custard was nicely flavored, with a great texture; however, it was presented in a very thin ramekin, so the ratio of bruleed sugar to custard was complete off. Most of the topping was peeled away and discarded.

In summary, Grasing's in Carmel, with all of its accolades, celebrity Chefdom, and awards was somewhat disappointing. While the service was good, and the staff was very friendly, they failed to make us feel like they were taking responsibility for the kitchen shortcomings.  The food was clunky and lacked finesse. The finer and not so finer details that could have made our dining experience remarkable were completely overlooked. Sorry to say that Grasing's Costal Cuisine truly missed the mark.

Review: The Famous Rib Shack

If you live in the San Francisco Bay Area you would have probably noticed the two, somewhat annoying things; the complete lack of enthusiasm by people serving you in the restaurant industry, and the poor state of barbecue in the entire bay area. Don’t get me wrong, there are those shining stars, the places you stumble across and thank your stars that something made you stop there on that particular day. The Famous Rib Shack is such a place.

Coming back from a regular trip to San Francisco we found ourselves hungry and looking for some quality eats. Having read a recent email from YELP on BBQ planted the seed in our heads, and when we saw the large Rib Shack sign on El Camino we knew that we had found lunch!

When we entered the Rib Shack, we were immediately greeted by Tes, who we later learned was the manager there. When she found out that we were new to the establishment she was very excited and wanted to make sure we tried everything on the menu. Her hospitality and passion for the wonderful BBQ that they put out will definitely have us coming back for more!

Instead of the two standard sides that came with the “Tailgater for Two” Tes gave us the option to have four smaller sides. I’m glad we did because the side dishes at the Rib Shack are homemade, fresh and delicious! Our platter consisted of pork ribs, rib tips, beef ribs, hot links, polish sausage, and brisket. We added a couple of those meats as we wanted to get a sample of everything we love about barbecue. The sides we chose to go with our giant platter ‘o meat was mac ‘n cheese, coleslaw, potato salad, and collard greens. She threw in some great chili beans that were loaded with brisket, and a couple of cornbread muffins that are baked with little chunks of pineapple hidden inside them. Needless to say the leftovers we brought back with us produced many smiles and a bunch of chomping sounds.

If I had to pick the highlight of this platter I would have to say brisket. This is no ordinary brisket; in fact I have only had brisket this moist and tender one other time in my barbecue eating life, and that was at Jack’s Bar-B-Que in Nashville, TN. The only thing missing was the pink smoke ring and dominant smoky flavor. The meat at The Rib Shack had only a very slight smokiness. The sauce, served on the side for dipping, does provide a little of that for you to add as you desire.

Now the ribs were delightful! The pork ribs were tender and juicy with a nice caramelized bark on the outside, as were the rib tips. I enjoyed pulling off pieces and dunking them in the spicy, sweet, and tangy sauce. There is nothing like the contrast of the soft tender meat and the crisp outer bark of those pork ribs. The beef ribs were also very good. I typically avoid beef ribs because they are mostly prepared quite poorly, these were not! The beef was trimmed of excess fat, and the meat was tender and came off the bone with just the right amount of pull. You won’t get that stringy, hairy teeth look from these beef ribs! The sausages were done nicely and sliced for us on the platter. The polish was garlicky with a natural casing and the hot link was spicy without blowing your taste buds out. They are a great add on to a meal!

The side dishes at The Famous Rib Shack deserve a whole review by themselves as every one of them was made from scratch, extra tasty, and as Tes told us; made with love! I especially loved the coleslaw. It’s not one of those shredded, soggy slaws you might be used to getting. This is big and chunky and crunchy with a sweet, smooth, and creamy poppy seed dressing. The collard greens were a real treat! You have to try them! Forget about everything you know about collard greens and try these! They are tangy and savory and have just the right amount of acidity to cut through the richness of the meat. The chili beans were fantastic and loaded with shredded brisket, and the potato salad was fluffy and creamy and melted away in your mouth. If you love mac ‘n cheese, dive into a big bowl of this stuff. It is loaded with sauce and was very creamy; a classic roux based mac ‘n cheese.

If you love great barbecue and find yourself in the San Bruno area, stop in at the Famous Rib Shack and tell Tes you were sent by Ron at “The Last Bite”.

The Famous Rib Shack
223 El Camino Real
San Bruno, CA 94066
PH: (650) 952 2809
www.famousribshack.com

Product Review: Sabrosa Fire Roasted Pepper Medium Salsa

Duane Thompson's passion for  salsa sparked in the mid-1990's after having a tough day. After the college football team he played for had a particularly awful game, Duane returned to his dorm room exhausted only to find that his friends had raided his fridge, including the bag of garden fresh vegetables his grandmother had delivered to him that morning. With the few vegetables and half a bag of tortilla chips he had left, Duane created his earliest version of Sabrosa salsa. Realizing that the snack he just created  left him without any of the stomach troubles he experienced from other salsas, he made it his mission to tweak his recipe in search for the perfect salsa.

By 2000, demand for his homemade salsa had grown so high that he decided to quit making the salsa altogether so he could figure out how to bring it to market while maintaining his standard of local, wholesome ingredients. In 2006, he founded Sabrosa (Spanish for "tasty") Foods Inc and began manufacturing his salsas in a co-packing plant in Virginia Beach.

The primary ingredient in his salsas are bell peppers instead of a tomato base common in
many salsas, making his salsas a better option for heartburn sufferers. The naturally balanced pH makes Sabrosa salsas shelf stable for up to two years without the use of artificial preservatives. All of the produce in his salsas are fresh from local sources: "If you don't continue to harvest the farms around here, they'll go away," he says. "If you're buying local, you're growing your own community."

Sabrosa Foods Inc.'s mission is to produce healthy, flavorful, all-natural gourmet condiments which seems to be no problem for Duane. His simple-but-powerful recipe is bound to please anyone who likes salsa, including those people with acid reflux or heartburn  troubles.

Today we had the pleasure of sampling the Sabrosa Medium Salsa. It is described as a medium all natural, no preservatives, roasted bell pepper based salsa perfectly Ph-balanced to help keep acid-reflux and heartburn at bay. The medium has a great flavor with just the right touch of heat. We found this to be exactly the case!

When you first open the jar you are confronted with the mouth watering arouma of fire roasted peppers. Unlike your standard tomato salsas, Sabrosa Salsa is based on the peppers not the tomatoes so the flavor is quite unique. In fact I enjoyed the Sabrosa Salsa's bold flavor much more than your typical, watery, grocery store brand.

The first test of any salsa is of course the chip test. Sabrosa Salsa is wonderful simply dipped with chips, however upon fist taste your will realize the unlimited potential culinary uses the condiment can provide. Used as a topping to cheeses, an ingredient in recipes, or as a pepper tapenade, the bold flavor of the fire roasted peppers will stand up to many possible combinations.

We used our jar as a topping to some freshly made Chile Rellenos. The medium salsa elevated this dish to another level of flavor complexity,  in fact we enjoyed it so much that used it to flavor up the refried beans that accompanied the entree.

I think if you try the Sabroso Brand Fire Roasted salsas you will agree that the flavor and versatility is far beyond that of your current chip dip. Oh, we almost forgot; low acidity means no heartburn with this tasty condiment!

You can find Sabrosa Salsa at many retail locations in Pennsylvania and Virginia or at their site www.sabrosafoods.com

Best Hot Sauce of the Decade According to RateItAll!

If you have ever been to the popular website rateitall.com you know the drill. You can out up any product and you can rate that product and put up a review.

Well, for the last 10 years that's what has been happening and it appears that all the fans of Baboon Ass Brand Habanero Hot Sauce think it's a 5 out of 5 stars.

Thanks to the awesome fans of Baboon Ass Brand Hot Sauce we have received the Best Of The Decade Award from RateItAll.

We want our fans to know that we appreciate their loyalty and support, so we are putting together a rewards program at RoJosGourmet.com. Of course the purchase of any Baboon Ass Brand product will earn you double the reward points! We will make a formal announcement when the rewards program is officially launched so stay tuned for details!

Thanks again to all our customers, fans, friends, and supporters! We appreciate you! If you have not yet had the opportunity to rate and review Baboon Ass Brand Hot Sauce; click on the trophy above and RateItAll!

Review: Bistro Tupaz; Rustic, Seasonal, A Hidden Gem.

Wikipedia defines Bistro as follows:
A bistro, sometimes spelled bistrot, is, in its original Parisian incarnation, a small restaurant serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. Slow-cooked foods like braised meats are typical. Bistro patrons do not necessarily expect professional service or printed menus.

Bistros likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board. Landlords could supplement their income by opening their kitchen to the paying public. Menus were built around foods that were simple, could be prepared in quantity and would keep over time. Wine and coffee were also served. The limited space for diners in these cramped corners prompted the tradition of adding table service to the footpath. As the idea caught hold, architecture and menus both became more specific.

California Culinary Academy trained Executive Chef Deo Tupaz has taken the principals of this Old world Parisian concept and translated it to modern California. In a part of San Jose where the strip mall is king and the fast food joint its queen Bistro Tupaz is a welcome deviation from the norm. In fact Chef Deo has vowed to abide by his mission statement:

“Provide a rustic style bistro that offers a seasonal menu and dishes made with customers’ well being in mind, using fresh ingredients whenever possible, supporting ingredients grown through sustainable farming, and avoiding ingredients which are detrimental to our health. We will never serve any dishes which we will not make for ourselves, families, and friends.”

The concept of bistro dining is a bit foreign to us here in San Jose. You order at the counter, pick up your table settings and take a seat. The staff at Bistro Tupaz takes it from there and provides some pretty fantastic table service. We have dined here twice now and both times the service was top notch. Having forgotten that we prepaid for our meal digging up some cash for the tip was the only problem we had.

Once seated the server brought us a basket of fresh house baked bread and grissini. This was served with a delicious blend of butter and goat cheese. I had ordered the French Onion Gratinee; Gruyere, Crouton, Veal Broth, a small crock for $5.95. This was rich, hearty, and delicious.

For the main course we ordered Wild Boar Osso Bucco; Braised Wild Boar Shanks, Gremolata, Herbed Polenta $27.95. Moussaka; Eggplant, Lamb and Beef served with Rosemary $15.95, and Seafood Fettuccini; Calamari, Prawns, Alfredo $14.95. These dishes were all beautifully presented and delicious. The freshness and integrity of the ingredients becomes apparent upon first taste and there is no doubt corners are not being cut here. We were shown by our server that many of the fresh herbs used in the preparation of our meals were grown right on the premises.

With the entrée out of the way the only thing that was left was dessert. Make sure you leave some room for dessert as Bistro Tupaz makes all their pastry in house in the classic patisserie style. From scones and biscotti, to opera cake and other fancy gateaux; Bistro topaz has a selection of pastry and desserts from simple to sublime. On this occasion we sampled a wonderful bread pudding and a gateau of three chocolates. Needless to say the three of us made quick work of the delectable sweet finale.

If you are looking for an escape from the usual chain restaurants and fast food options of south San Jose, and you want a place that will serve you a hearty, rustic meal that utilizes fresh, quality ingredients; Bistro Tupaz is the hidden gem you are looking for. Don’t wait until you can’t stand to eat one more pizza or wait in one more drive thru, get yourself to Bistro Tupaz.

Bistro Tupaz
5899 Santa Teresa Blvd
Ste 103
San Jose, CA 95123

(408) 578-5860

www.bistrotupaz.com

Review: Neal's Coffee Shop, Burlingame, CA

My reviews are usually quite long and detailed, however after the painfully mediocre dining experience I can't even bring myself to write a whole lot about Neal's.

Here's the short of it; lunch... not good! I ordered a Cobb Salad and got what appeared to be a salad of leftover ingredients; three slivers of brown avocado, four paper thin half slices of tomato and some grilled chicken crumbs. Don't let me forget the bacon; it was totally dried out and tasted like old deep fryer fat. On the bright side the lettuce seemed fresh and the blue cheese dressing was fine.

My lunch companion ordered the corned beef Reuben with green salad. Lets do the good stuff first; the side salad was OK and the marble rye croutons were nice. As for the sandwich; the filling was meager and the corned beef was full of gristle and as tough a shoe leather.

This place is like being time warped to the 80's; the menu, the food, and even the music. It's also the average age of both the patrons and the servers. My guess is breakfast is better here. How else would they get that four star rating that led me to walk in. I should have read more reviews...

Foodbuzz Tastemakers: Emeril's Gourmet Chicken Broth

Our good friends at Foodbuzz have sent us a selection of fine Emeril's products to sample and report out findings. One of those items
was some of Emeril's gourmet chicken broth. We decided to make a local favorite meal that would definately feature the full flavor of Emeril's broth; Chicken PHO.
Below is the recipe we created. This dish can be made with a variety of noodles; we cooked three kinds to suite everyone's desires. The tasty PHO was equally delicious
with both egg and rice noodles, and was even great with low carb shirataki noodles.

Ingredients

2 ounces rice or egg noodles
1 piece ginger root
1 garlic clove, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
6 cups Emeril's chicken broth
4 ounces raw chicken, sliced in strips
1 bunch baby bok choy
4 large carrots peeled
2 ounces bean sprouts
1 small bunch fresh cilantro stems
4 cloves
2 star anise
1 tsp coriander seeds
1 lime

Directions

1. Add the ginger, garlic, bok choy, carrots, fish sauce and lemon grass, and spices to the broth and simmer for 45 minutes.

2. Strain and reserve.

3. Add the chicken pieces to the strained stock and simmer for 10 minutes.

4. Cook the noodles in boiling water for four minutes.

5. Drain and divide the noodles between the soup bowls.

6. Pour the soup over noodles.

7. Garnish each bowl with some of the bean sprouts, cilantro and a wedge of lime.

Serve with Hoisin and Sriracha hot sauce.

Foodbuzz Tastemakers: Nakano Rice Vinegar

Thanks to the great people at Foodbuzz and Nakano brand foods we have the opportunity to bring you a great recipe from their booklet.

The awesome flavor of the Nakano rice vinegar gives this soup that wonderful tang that is reminiscent of your favorite Chinese food restaurant. This soup is incredibly easy to make at home and as delicious as any restaurant will produce. All the ingredients are available in most regular grocery stores.


NAKANO HOT & SOUR SOUP

4 cups (32 oz.) chicken broth
1/4 cup NAKANO NATURAL RICE
VINEGAR or NAKANO SEASONED RICE
VINEGAR—ORIGINAL
2 Tbsp. lite soy sauce
114 tsp. crushed red pepper flakes or 1 tsp.
hot chile oil
4 ounces firm silken tofu, well drained,
cut into 1/2-inch cubes
1 can (15 oz.) sliced mushrooms or
straw mushrooms, drained
1/2 cup drained canned bamboo shoots
3 Tbsp. water
2 Tbsp. cornstarch
1 egg white, slightly beaten
1/4 cup thinly sliced green onions
2 tsp. dark toasted sesame oil

Combine broth, Nakano Seasoned Rice
Vinegar, soy sauce and red pepper flakes in a
large saucepan; bring to a boil over high heat.

Reduce heat to medium; simmer 2 minutes.
Stir in tofu, mushrooms and bamboo shoots;
heat through. Combine water and cornstarch,
mixing until smooth. Stir into soup; cook until
soup boils and thickens, about 5 minutes,
stirring frequently.

Remove from heat. Stirring soup constantly in one direction,
slowly pour egg white in a thin stream into soup. Stir in green onions and sesame oil.

Ladle into soup bowls. Serves 4 (makes about 5-1/2 cups).

Tip: Silken tofu is sold alongside regular tofu
in the produce section of your supermarket.
Its creamy texture is excellent in soup. If
unavailable, diced cooked chicken or pork
may be substituted.

Total preparation and cook time: 25 minutes

Nutritional information per serving:
111 calories; 7g protein; lOg carbohydrate;
5g fat; Omg cholesterol; 1,573mg sodium

Food Was Hard To Get At The Great American Food & Music Festival

It was the best of times, it was the worst of times, either way it was certainly interesting! The Great American Food and Music Festival was no doubt one of the most screwy events I have ever attended.

We arrived at around 3:00pm with the intention of grabbing a bite to eat and enjoying the big band beat of Big Bad Voodoo Daddy.

The wait to get parking at Shoreline was pretty reasonable; no worse than any other event or concert. Once we parked and exited the vehicle it started getting a bit weird. As we made our way to the pedestrian crossing we encountered hoards of festival goers only they were moving in the wrong direction and yelling; “Rip Off!” and “Don’t waste your money, there’s no food here!” This went on for about 10 minutes; all the way to the entrance! There was even a line that was several hundred people deep waiting for refunds!?! Could the food festival actually be out of food? I really didn’t want to stand in that Disneyland E-ticket length line to get a refund and then go find something else to eat in Mountain View. Besides, I still need to see BBVD.

Taking matters in my own hands I decided to speak with the gate security and find out what all the hullabaloo was really all about? It turns out that there had been several logistic breakdowns throughout the day; not only were the vendors unable keep up with the demand for food, the credit card system they had in place was no longer working and had to be taken offline resulting in a cash or ticket only situation. This apparently wreaked havoc amongst the masses. The kind security person assured me there was plenty o food to be had and if we were not happy with the situation once we entered we could always leave and request a refund. We decided to take our chances.

Wow! There are a lot of people at this event; we passed booth after booth of food purveyors with most incredible lines I have seen. The thing about these lines is that they were not moving. It has become a game of “Is is worth it?” The game goes like this; Pinks Hot Dogs? Not worth the line, LA is close and we’ve been there before. Burgermiester? They are in San Francisco; we could go there tomorrow, not worth the wait in that huge line! We finally ended up in the Katz’s Deli/Anchor Bar & Grill Line, it might be worth the wait, how long will the wait be? Let’s give it a shot, and wait we did, for two hours to be exact!

Do you think a pastrami sandwich from Katz’s Deli and twenty wings from Anchor are worth a two hour wait? Well neither did we, but once you have invested over an hour it’s hard to leave, especially when you are literally three feet from success. Unfortunately success never came. We got to the window to order and they informed us that the pastrami people have gone on some kind of extended smoke break but we could have 20 wings to share amongst the 4 of us. You see they were now rationing the wings at five per person! WTF!?! If we want pastrami they recommend coming back in an hour… Uh, right?

Wings in hand we are now on a mission to scrounge up something else to eat and make it to the Big Bad Voodoo Daddy concert. I can’t believe we are starving at a food festival! Look! There is no line at Barney Greengrass; the Sturgeon King. We run up and grab two bagels with cream cheese and Nova Lox, well at least two of us will eat well, Muahaahaa! Maybe three if the young one is hungry enough. Off we go to the amphitheatre to catch the end of the Bobby Flay’s burger throwdown and BBVD, Woohoo!

Now we are in a happy place, we are chowing wings, and lox and bagels, and grooving to the beat of the swing band on the stage. For the moment life is good, until the food ran out. My oldest son decided this would be a good time to grab a burger; hunger seems to have made him a bit less picky and the swing band is not quite the hiphop/hard rock stuff he likes, so off he goes to get us a burger. I have to admit Burgermiester make a really good burger. I felt like the Nova Lox were very fresh, but the bagels were wrapped and lost their outer crunch. After a two hour wait Katz’s lack of pastrami was a total disappointment, and the wings from Anchor were OK, but honestly Hooters original wings are just as good with only a fifteen minute wait and they aren’t a buck a wing! So far Burgermeister has my vote.

With the burger split four ways and the concert over we headed out to see if we could get another decent nosh, maybe some ice cream from Grater’s …Uhmm, nope sold out! There were some fantastic chocolate bouchons from Bouchon in Napa. They were crisp on the outside and fudgy and rich in the middle. They were reminiscent of a brownie, but so much more. I felt that they were worth the two bucks, but I really wanted the ice cream.

We decided to see if anyone incited a riot at the pastrami booth. While it seemed there were no casualties, we were informed that people have waited at least an hour and a half and they were next to be served. I hope they don’t run out again, for their sake, I’m not waiting.

So we finally find ourselves at the Tony Luke’s booth. The line is manageable and actually moving. This booth has security at the front of every line, I wonder what happened here. I heard Philly can get rough but sheesh! In any event the line is hopping and we get a Philly and an Italian Pork sandwich. Both of these are awesome! The meat on the Philly is shaved paper thin. I have never seen anything like this in California! There is a bit of cream cheese on the roll and that’s it, but that’s all it needs! This is juicy and flavorful and delicious. If you know of a Philly like this outside of Philly you need to write me and let me know where I can get it! The Italian pork was equally fantastic; sliced paper thin and perfectly seasoned, and topped with braised greens. Tony Luke’s was the new star of the food segment of this festival, for me anyways.

All in all it was a great day out with my family. Aside from the Deli Debacle perpetrated by Katz’s whose pastrami we waited for and never tasted, we had a great time. Nice weather, good food, great music! Would I do it again next year? I’m inclined to say no, but Big Bad Voodoo Daddy could convince me otherwise.

Review: KHAYA Cookies 5 Flavors

Hey Foodies, It’s review time again! Today we are sitting down with some little cookies sent to us by the KHAYA Cookie Company. KHAYA cookies are made in South Africa and distributed in Philadelphia, PA. They have a business model based on giving back to the communities where they reside and help support those who contribute.

The KHAYA Cookie Company is currently holding a contest for their consumers where the grand prize is a trip to South Africa. Follow the link for all the details! Quest For Cape Town...

We have five flavors of KHAYA cookies to sample today, so we poured a big cup of coffee, and here we go!

The cookies fall into two categories; Krunchi and Shortbread. I’ll start with the Krunchi:

Orange & Chocolate Krunchi – this cookie is similar to a bite sized granola bar, only with much more intense flavors of orange zest and Belgian Chocolate. These would be very enjoyable as part of any breakfast or snack. It is not only delicious it boasts the benefits of Omega-3 fatty acids in the flaxseed and essential fiber and nutrients in oats and sunflower seeds. A total of 13.5g of heart healthy Omega 3, 6 & 9 fatty acids per box.

Granola Fruit Krunchi – are really loaded with fruit and a little softer than the Orange & Chocolate Krunchi. Another healthy treat, these tasty nuggets would be perfect alongside your yogurt or as an energy boost on a bike ride or walk. This no guilt snack is loaded with dates and apricots and 14 essential vitamins and minerals. You also get 4 grams of protein and 3 grams of fiber per serving. Perfect!

Orange Rooibos Shortbread – Imagine a buttery, crisp and crumbly shortbread cookie, now add the intense aroma and taste of citrus peel, paired with the antioxidant and health benefits of Rooibos you have a remarkable and healthy cookie for anytime snacking! We like it paired with a cup of delicate white tea, or with a glass of fine dessert wine.

Cranberry Rooibos Shortbread – A bite sized morsel that seems even more rich and buttery than the last ones. The tart bits of cranberry are just perfect for cutting through the richness and teasing your pallet. Again with the antioxidant and health benefits of Rooibos you have a remarkable and healthy cookie for anytime snacking! This cookie was a perfect accompaniment to my cup of dark roasted coffee.

Grapeseed Shortbread - This shortbread is made with grapeseed—known for their incredible nutritional properties including a potent dose of Vitamin C and antioxidants. This shortbread has pure grapeseed and tangy, tiny currents. We found it has a delectable depth of flavor—not too sweet and just buttery enough. The currents add another level of chewy texture and sweetness making this shortbread one of our favorites!

Delectable Khaya cookies are created with care to give you the kind of pleasure that only handcrafted, naturally wholesome treats can deliver. Khaya (Kī-ya) is the Xhosa word for home.

Khaya Cookie Commitments
#1 We use only the freshest, finest, all-natural ingredients and no preservatives. All of our cookies are carefully crafted, by hand and with pride.

#2 We are committed to empowering people so that they can earn a living-with solid business and life skills.

#3 We hire previously unemployed women and men and turn them into highly skilled bakers. All Khaya Cookie Bakers participate in a Skills Training Program that gives them cross-training in every aspect of the business as well as personal budgeting and debt management.

Review:The Firehouse Bar & Grill N’awlins Eatery, Gilroy, CA

A new restaurant opened in the downtown area of Gilroy. It’s called The Firehouse Bar & Grill N’awlins Eatery. They have occupied the recently failed Happy Dog Pizza Co in the newly remodeled firehouse on Fifth & Monterey Road.

The new occupants have done a decent job spiffying up the place but there seems to be a cold cafeteria feel to it. There are some Mardi Gras masks and beads scattered throughout the dining room but I didn’t get the N’awlins feel when we entered the restaurant.

The service was Ok, although we were the only couple in the place. Drinks were served immediately and a basket of piping hot cornbread and butter was brought to the table, a nice touch, my expectations were raised.

We ordered the “Bucket Brigade” appetizer described as two crab cakes, four chicken wings and a generous portion of calamari $18. Unfortunately, it took a half hour before it arrived at the table. I guess it’s a good thing we weren’t waiting on an actual bucket brigade as the house would have surely burned to the ground before they got there! When the plate finally arrived at the table we were a bit put off by the presentation. On one side there was a giant mound of sprouts with a hole bored in the center, a green onion that had been flared open was standing straight up like some kind of vegetable geyser in suspended animation; a silly attempt at a garnish as it was not pretty nor was it edible. The crab cakes were the size of silver dollars and were loaded up with green and red diced bell pepper; in fact the only element I could taste in the crab cake was bell pepper. The chicken wings were fine with a BBQ style sauce, I didn’t get any N’awlins flavors but they were OK. The calamari was tragic. A calamari steak was sliced into thick strips, dredged in corn meal and deep fried to the consistency of crispy coated rubber bands. It took a lot of the Cajun mayo sauce to make these edible.

Being a huge fan of Cajun/Creole cooking and more specifically Gumbo, I ordered the Chicken Gumbo Soup; “Classic N’awlins soup with okra, Andouille sausage, and chicken” $6 for the bowl. Now I know a bit about Gumbo, I make a fine Gumbo myself, in fact on a trip to New Orleans I attended a class at the Louisiana School of Cooking to learn to make the classic Cajun dishes, Gumbo being one of those. What I was served was NOT Gumbo! It was loaded with carrots and crushed tomatoes and was completely absent of any flavor. It was based on a vegetable broth and seemed completely devoid of any roux. The only thing worse than this Gumbo fraud was the giant pile of overcooked rice dumped in the center.

My dining companion ordered the Bourbon Street Ribeye with Peppercorn Sauce; “10 Oz ribeye with a green peppercorn Bourbon Sauce served with sautéed vegetable and red potato mash” $22. The steak was ordered medium rare and I guess if you averaged out the doneness; raw on one end and well done on the other, that is sort of what she got. The sauce was bland and the steak, beside being under and overcooked at the same time was lacking of any seasoning and tasted of radiant char-broiler fumes, I suppose the veg and mash were Ok, but who could tell anymore?

Against my advice my dining companion ordered dessert; the Crème Brulee $6. It seems the perfect finale to a ridiculous meal. This was actually so bad the server offered to take it off the ticket. The top of the brulee was so thick with caramelized sugar on one side you could barely break through it by hammering the surface with the spoon, the other side had spots with no sugar topping and as a result were actually charred black by the torch. To make matters worse once you jack hammered your way through the caramel crust you were confronted with a tasty, yet runny custard. Anyone got a straw?

As much as I wanted to love this place I am hard pressed to find anything other than the friendly staff that would even bring me back for a second try. The food is not good and the atmosphere is nowhere near N’awlins. If it’s Cajun/Creole food you crave, I’m afraid you won’t find any in Gilroy.

The Firehouse Bar & Grill
N’awlins Eatery
55 5th Street,
Gilroy, CA 95020

Phone: (408) 847-2765
Fax: (408) 847-2619

Nurse, Get the Glaze STAT!

It was like most other Sunday afternoons around here. We were heading home from the Farmer’s Market; downtown Campbell, when the eerie site entered my peripheral vision. It was a new sign, a simple shop sign. It was not very large, and not outrageously colored, but it did grab my attention. All I could think about was “What in God’s name would make a donut Psycho?” A quick U-turn into the parking lot would begin the journey to find out what makes donuts psycho!

According to their website they have taken donuts to the next demented level. They bid a fond farewell to the tired, round ring of lameness, and the drab, time-weathered environment of donut past. Psycho Donuts has taken the neighborhood donut and put it on medication, and given it shock treatment.

Psycho Donuts are very unique and, well, crazy. They are committed to not only be the craziest/fun donut experience you’ll ever have, but one of the most unique places in the South Bay. This is apparent from the minute you step in the front door where you find yourself face to face with a rubber room. I understand if you are lucky enough to find yourself there at the right time you can be strapped into the rubber room and fed donuts by one of the lovely nurses on staff. The walls are covered with an abundance of quirky local art and sculpture, and psychotic memorabilia, and the counter is filled with donut flavors that could only be described as eclectic.

The S’more is one of the signature donuts in this asylum of sweets. While a s’more does not seem that crazy it gets a bit wacky when you translate it to donut. First you take the fluffiest yeast raised donut you can imagine, these are fluffier! Add a glaze of chocolate icing and top it with gooey marshmallow. Then shards of smashed graham crackers are added and the whole thing is drizzled with more chocolate. I can hear the campfire crackling, can you?

Who can resist a MHT (massive head trauma)? The Psycho Donuts answer to the boring old jelly filled. Another incredibly soft and fluffy yeast raised donut is topped with vanilla icing and a face is drawn on it with chocolate. The center is then filled with berry jelly and the donut guy’s skull is then caved in with a crowbar (kidding), exposing the delicious cerebral jelly!

We tried several other donuts that day, for research purposes only of course, and every one of them was incredible! Some were round, some were square, and some even triangular. No matter what the shape or whether they were stuffed with banana custard and iced with chocolate and topped with dried banana chips, or glazed and filled with juicy chunks of apricot, these are without a doubt some of the best donuts I have ever tasted. Having been a donut baker in the past I feel confident in making that statement.

If you want to experience great donuts and an uber fun atmosphere we definitely recommend Psycho Donuts in Campbell, CA.

Psycho Donuts
2006 Winchester Blvd
Campbell, CA 95008
Phone:(408)378-4540

Foodbuzz Tastemasters: Buitoni Riserva Wild Mushroom Agnolotti

After a long Sunday loaded with household chores, a visit to the farmer’s market, and some light gardening it was time for dinner. Feeling somewhat drained I was looking for a simple solution to a tasty meal without a lot of mess and prep. Thanks to Buitoni and The Foodbuzz Tastemaster program I had that solution close at hand.

Buitoni’s new Riserva line of fresh pasta has eclectic flavors such as Quattro Fromaggi Agnolotti, Wild Mushroom Agnolotti, Chicken and Four Cheese Ravioli, and Braised Beef Sausage Ravioli. I received the Wild Mushroom Agnolotti in my package.

Buitoni describes it as follows:

A blend of earthy mushrooms, including sweet, rustic portobellos and delicate criminis, creates an impeccable pairing with fresh-roasted garlic and imported grana padano and parmesan cheeses, wrapped inside thin layers of stone-ground semolina pasta.

I wanted to keep the sauce light to compliment the pasta, so that we could taste the pasta and filling. So many sauces bury the flavors of the pasta so all you can taste is the sauce. I created a light garlic-sage cream to elevate this fantastic pasta. I sautéed a little garlic in olive oil and added in a splash of chicken stock and sage. Remove the sage leaves once the sauce has begun to reduce. Just a splash of cream and the pasta goes in to finish cooking. I arrange the pasta on two plates and finish the sauce by mounting with a little butter. The mounted sage cream is spooned over the Wild Mushroom Agnolotti. This pasta was fresh and delicious and the mushroom, cheese, and roasted garlic filling was earthy, smooth, and sweet. You could taste the individual elements of the filling and the combination of those elements was sublime.

This pasta was a perfect with the broccolini and vine ripened tomatoes that we picked up earlier that day at the farmer’s market. The broccolini was lightly sautéed and the tomatoes were sliced and sprinkled with kosher sea salt and drizzled with extra virgin olive oil.

The Buitoni Riserva Wild Mushroom Agnolotti was the perfect center of the plate for our farm fresh produce.