No Go For Brio

Before I step up on my soapbox I want to say that I don't normally like to bash restaurants.  I am not  a critic and I not really interested in being one just yet.  If you want restaurant reviews there are plenty of local blogs who do a great job with that.  Although this week indulge me if you will, its time for me to get my soapbox, I will be right back.

Ok as I am firmly planted on my soapbox I want to share with you one of the worst dining experiences I have ever had in my life.  Yes my life, ok well that may be a little dramatic but as you will see this was truly a horrible dining experience in my opinion.

What is your expectations when you plan on spending between 70 to 100 dollars for dinner?  Well depending on how fancy you are maybe that is like going to McDonalds, but for me it is a pretty big chunk of change for dinner out.  Especially when I know I can spend half and cook the same meal at home.  When I go out to dinner I expect a certain level of attentiveness and individuality.  What I mean is that I would think that the server for my table would treat me like a guest at their home.  This was not the case tonight.

brio /ˈbrio/sostantivo maschile

1. liveliness, verve;
   essere pieno di ~ to be full of bounce o go  

 So we decided to head down to the Newport on the Levee to have a nice relaxing dinner at Brio.  It wasn't my choice but I have always heard good things about this place so I said ok.  I have been there once before but I believe that was some years ago.  When I walked in we were seated very promptly which I expected being it was after 7pm on a Sunday night.  The first thing I noticed was that the menu was way to big physically.  I didn't know whether to read it or fan myself with it like a large palm leaf.   I noticed also that the place was very loud and that wait staff seemed to have trouble holding on to plates and glasses because they dropped quite a few of them while I was there.  So at this point I pretty much felt like I was at an Olive Garden not fancy dancy Brio.

Introducing are buddy Ron entering stage left, the guy who would single handily ruin our dining experience for night.  From the start he didn't even introduce himself to us or even make us feel welcomed.  He really made us feel like cattle that he wanted to feed and send us on our way.  His posture and body language didn't indicate that he really cared about our dinner at all..  Which stinks because with being the in the business I love to reward great service with a good tip and normally a mention to the manager on my way out.  By the way I know his name was Ron because it was listed on the check..wink wink.

So we ordered some wine and that was brought to the table along with some water.  Then we ordered our first and second courses which was  two salads and two main courses.  Now I am not going to break down the food piece by piece because it was average but not horrible and it is not the reason for this rant.  Chain restaurant food is well... "it is what it is."

So as we waited for our salads I looked around the dining room an noticed that the staff really didn't move to much vigor or "liveliness" as the name Brio would indicate although I was hungry and I could see Ron with my salad in his right hand but there was a problem.  The problem was that Ron's left hand didn't have the other salad we ordered.  He dropped off the first salad and walked away.  Well maybe Ron couldn't carry two salads at a time so we waited and waited ...... yeah the other salad didn't make its way to the table.  So as I looked at my Fazoli's style Caesar salad I noticed someone was heading our way and it wasn't Ron.  Only after a few bites of my wanna be Caesar salad there is another server running out our dinners.  In aggravation I explained to this innocent server that we were short one salad and that I wasn't ready for my dinner yet.  The poor guy I know felt ambushed but he gave us the option to have the dinners taken back and kept warm but I just told him to take the Caesar salad.  He apologized and that was nice to hear, but unfortunately the damage had been done.  As for Ron yeah no where to be found and again not showing that liveliness in which the name Brio would indicate.  Actually according to the Brio website this is what they have to say when it comes to service and quality:

Our goal is to be the "Best Italian" restaurant company in America. We are a quality driven company, not a quantity one. Our number one focus is the Guest Experience. Consistently high quality food, superior service, good value and a unique atmosphere all contribute to our Guests' satisfaction. We differentiate ourselves by offering classically prepared food items from original regional recipes using the highest quality, freshest ingredients.

So back to the situation at hand, after letting the innocent server know about our predicament  I saw him tell the manager.  After a few minutes she came to the table.  She offered her apologizes and took our salads off of our bill and offered us the free dessert.  I hate the free dessert, the free dessert doesn't fix anything and never will, so stop offering it please as a way to fix your lack of trained employees.  Be creative or at least have the waiter apologize to us for the lack aptitude and attention to detail.  Which after all that we never got from our buddy Ron.  Not only that but when Ron came to the table to offer us dessert he never offered it to me.  Finally we did order one Creme Brulee for dessert and wouldn't you know they didn't have anymore left.  At this point I couldn't get to the door quick enough so I could bid farewell and good riddance.

I would say if you have to have chain Italian food just go to the Olive Garden.

Off Night

Tonight was just an off night for me at work.  Not sure what it was, but I just seemed off and not on my game.  I liked the food that went out but it wasn't my favorite and I wasn't very proud of it to be honest.  I am not sure if I am always totally happy with all the food I send out, I am always thinking it could be better.

Its nights like this when I have to calm myself down and just sit quietly and be thankful for the life I have and the great folks I get to work with daily.  First of all I have a job, sure it doesn't pay much but its a job with food and I can curse some... ok a lot.  Most of folks I work with are very helpful and have a good attitude which I am very thankful for .  I have worked some jobs were the people can make you hate to sit down at your desk or even wake up in the morning.  I never want to feel that way again, its horrible.

So I think tonight's reflections is less about the food and more about the team.  Tomorrow we will all unpack our knives and go at it again.   Because making wonderful food is what we want to do and if we work together we will. 

Good food only happens when good honest folks make it.

Please Hold The Ego

I hate when I see food and ego get in the way of making a good meal.  I find the more and more I walk through this culture of food I see where people are just making it too complicated.  Now don't get me wrong there is always going to be a market for wacky uber fancy food.  There will always be people that think their fiftey dollar bottle of wine is better than your ten dollar bottle.  Those folks are in another timezone of reality and I hope they enjoy every minute of their egoasm of life.

For me its a trick and a challenge to find satisfaction in taking fresh local ingredients and making them fun and interesting.  I love going to the market with a list and painstakingly finding the best lemon the ripest avacado.  Then heading home and unwrapping your goodies and then deciding what to work on first and what to put in the fridge.  I love to start with cutting something just so I can hone my knife.  I normally walk out on my back deck to do this, it helps me keep my neighbors on their toes.

I see ego at school all the time and I find it to be the one indgrediet that you can buy for free but can't sell for all the money in the world.  Its what can turn any good dish to garbage in a heartbeat.  I never carry a chip on my shoulder when it comes to my food.  The way I see it if you don't like what I make it just means I need to work harder next time so you do.  But if you cook with love you will never fall short to capture someones heart.  Food is not about awards or medals you can hang in your office and its not about fancy chef coats with so much crap on it you look like a nascar driver. No, food is about taking what you have and offering it to another.  Whether that is a fine steak or a ritz cracker.

Be honest with food and you will never tell a lie on the plate. 

Middle Finger To Winter

Hi there today, so are you enjoying the worst time of the year?  The bitter cold, relentless snow, and the morons who can't drive in it?  Its what I like to call old man winter's revenge.  The revenge part was put in to make it sound more dramatic and scary, did it work?  So do you curl up with some pork grinds and pack it in until April?  I know a lot of questions so early in the week huh, oh well I will give you time to compile your answers.

Winter is a season I think that has two personalities.  The one side its what kicks off the holiday season which to me is still magical no matter how old I become.  On the other hand Winter has it's dark side, it is the guest at the party who won't leave no matter how hard you want them to.   As an impulsive eater Winter is like the evil devil on my right shoulder who is telling me, that it is ok, go ahead with the take out pizza you still have jeans that fit and don't forget about the sweat pants with the elastic.

So how do you combat the relentless pounding of old man winter?  I think you first walk outside in shorts and a t-shirt and give it the finger or whatever you deem appropriate.  Be creative, but mindful of your neighbors and the local laws of indecency.  Then what I think you do is plan a picnic, yes a picnic that revolves around everything that isn't winter.  To hell with braising and soups, do something rebellious again be creative. Close your eyes and think summertime barbecue and all the food that accompanies it, imagine you have a perfect tan and everyone hates your sexiness.  

I would say for starters wipe the snow off the grill and fire it up.  Your neighbors will think you are crazy and think you forgot to pay your gas bill.  It will certainly get you a double take and maybe they will return all those "borrowed" tools they have just out of shear paranoia.  Then get the grill white hot and throw some Flintstones style steaks on there and let them sear and cook to perfection.  Then a nice cold pasta salad and some homemade baked beans.  You know the ones where you really bake them instead of just reliying on the talking dog brand.  Then clear some space on the floor in the living room and throw a blanket down and have a Winter picnic.  Make some fruity drinks and close your eyes and pretend its 75 degrees with a slight breeze and all is super awesome.

Now a word to Winter:

Winter you may be a necessary evil, but it doesn't mean I like you or care to enjoy you.  To me you are the frienemy of the all the seasons. I will fight you with every fiber I have and you will not get the best of me.  Go ahead and snow and make my 20 minute commute a two hour one you will not conquer me.  Because I have warm food and friends to get me through.  So take yourself back north where people enjoy you, you are not welcomed here no more.

Now that felt good.

Quinoa with Balsamic Roasted Mushrooms

 

 

Ingredients

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove, halved
1 cup red or white quinoa
2 pounds portobello mushrooms, stemmed and gills scraped out
3 cups tightly packed spinach, chopped
4 green onions, thinly sliced
1/2 cup slivered almonds, toasted
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

 

Method

Preheat oven to 475°F.

Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium saucepot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.

Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.

Domo Arigato Morimoto

This is a food blog, so lets talk food again. Not just food though, but really really good food. The kind of stuff that makes you close yours eyes and have that private moment with yourself. You know the moment that you prefer to have in a dark room with some Barry White playing in the background.

What kind of foodstuffs come to mind?

1. Pork or the many variants there of?
2. Some drenched in several layers of chocolate?
3. Or maybe the best wine and dish combination?

For me in order for it to be perfect it has to engage all the senses. It has to look, smell, and taste incredible. Recently I had those stars align for me perfectly. During my recent trip to Philadelphia for LiveSTRONG we had a team dinner at Morimoto's. Yes the Iron Chef himself and my all-time favorite Iron Chef.  This was unbelievable to say the least.  Especially for this hillbilly from Kentucky who grew up on Hamburger Helper, this was the zenith of what I always hoped a fine dining service could be.

When we arrived we were greeted by a very unassuming sign, which is seen above, to be honest if we didn't have the navigation on I am sure we would've passed it several times.  That is where the cloak of disguise ends because the inside of this restaurant is beautiful and very engaging.  We were quickly escorted to out table which was in the center of what I am going to call a culinary stage.  The table was like ice and was lit in a greenish color but as you sat you realize the colors change to red,blue, and yellow.  This is so subtle, but it is very warm and inviting.  Also the walls seem to flow from front to back with a inlay of fabric that casted shadows with light that was projected from the floor like waves in the ocean.  Although my favorite feature of the architecture was the ceiling which was made of bamboo and flowed like a sushi roll.

I opted for the m o r i m o t o  o m a k a s e “chef’s choice” a multi-course tasting menu designed to allow you to experience the essence of morimoto’s cuisine. This is the only way to go if you plan to go to Morimoto's because it adds an extra element of excitement to your experience.  To be honest I did have a huge fail to this trip though, first I forgot my camera and also I didn't write down all the courses I had.  I know super fail.  What I have learned is that the Omakase is constantly being changed so what I had may not be what you would be served.  

This is the sushi course we had and it was very fresh and good. 

How can I possibly say any more than I already have? Our meal at Morimoto was, for me, the single most magnificent meal I have ever eaten. The delicacy, the luxury, the sexuality of the food was unmatched by any of my previous experiences in fine dining. This restaurant has become the gold standard, by which I shall judge all future Japanese restaurants. Admittedly, my budget will require me to settle for lesser-quality food on most evenings out (though lesser-quality can still mean a very, very good meal indeed), but that is just fine. One can’t survive on that quality of food unless one has several million dollars in the bank. If you go, opt for the Omakase menu. Order, sit back, and let the wondrous experience begin. 
 

Finding Meaning In Food

So I am almost done with the second term at the Midwest Culinary Institute and I find myself at a crossroads. I feel like I am at a point where I am coming to terms with how far I have already traveled and how far I have to go still in the world of food. On one hand, .I feel like I have taken so many leaps forward but still understand that is still so small compared to where I need to be thus far. I still do not have a firm grasp on why I am on this road of discovering this world of food and all things Culinary. One thing I do know is that this face will never been on the Food Network, and honestly, I am not really too disappointed in that, it was not ever one of my goals anyway. I know it is so cool to bash the Food Network as a culinary student but it serves a purpose and people love it so I will leave it at that. So with the bright lights of TV ruled out where does that leave me?


A Chef I suppose.... but at what point do you assume the title "Chef ?" To me, no matter how hard I work and learn I do not think I would ever consider myself a Chef. I would prefer to use my new favorite word, bon vivant. Check the link, to enjoy the finer things of life. I think being a cook would give me a chance to do that or I would hope so right. I mean if not then why bother. I am not going to culinary school to be some wanna be celebrity chef that gets to do cooking segments on morning TV. Nah, I would prefer to be the quiet face behind the plate of food you just had. The plate of food that was just perfect to your eye and like sex when you put it in your mouth. Not knowing how many times I burnt myself making it just so you can enjoy it enough to forget it about an hour later.

I know this is a somewhat dark look at a future and that it may be brighter on the other side of the fence. Right now all I am doing is staring up at that fence wondering how big of ladder I will need. Sometimes life for me seems to be very confusing, but somehow I make it through, and normally for the better. Do not worry I am not going all sweet and sappy on you. It is not my style really, but I will say that food makes expressing myself a lot easier. Nothing like making something divine and letting it do the talking for you. I think some of my best conversations I have had was when we were both chowing down on something super delicious. I would take that over small talk about politics or weather any day.

Now there is no moral to this story, again that would be sappy and I prefer to sit quietly listening to some Led Zeppelin, "Going to California" in the background and ponder the future and dream my day away.

Sweedish Chef Does Hot Sauce

Food For Thought

Okay, I know it has been a while but I must say school is kicking my butt. Although I did finish the late fall term with a 3.5 gpa so as for now I am meeting the challenge head on with success. For those who do not know I am currently attending The Midwest Culinary Institute at Cincinnati State. It is an incredible program and I cannot wait to get my hands dirty and dive in headfirst. However, I love food, and the food loves my gut, so it is a love hate relationship.


This term has taught me more about myself than I could have imagined. Throughout my life, I have struggled with confidence. Sure, I might put on a good face but always inside I have been riddled with doubt and low self-esteem. It seemed every time I started something worthwhile I would just quit or figure out a way to talk myself out of going forward. Trust me, I am not proud of it, but it has been the hurdle that has tripped me up and left me with some nasty scares. This last term of school was a battle for me on all kinds of levels and started to hear the whispers of self doubt and it was hard at times to not just fall back on that and pack it in half way through. However, I know this is it and I will not be given a second chance and I should take full advantage of the situation I am currently presented with at this point of my life.

For me this last year has taught me more than I could imagine and I have many people to thank. First, I would say my wife, Nicole, who was instrumental in getting me back to school, and without her support, I would be lost. Next would be all my friends, even the ones who don't really talk to me anymore, with you guys and gals I wouldn't have the support I needed to keep going.

Next term I will be taking Cooking 1 and it will be the first time I will be getting my hands dirty and cooking. I plan to use this blog to chronicle that voyage. Along the way, I plan to throw in some restruant reviews as a part of my continuing partnership with Cincinnati Taste Casting.

Eat well and let the food do the talking

.

Vito's Cafe, "A Music And Dining Experience"

Before I get started with talking about this week’s Taste Casting event I just want to thank the new followers of my blog. We are now up to 4, and that means we doubled our viewership in one week! Look out, if people starting reading this for real I will have to learn how to write in complete sentences.



As for this week’s TasteCasting event I have to say it was the best dining experience since I started TasteCasting. This week we visited Vito’s Café in Ft. Thomas, KY. Even before I walked through the front doors I was greeted by a very quaint outdoor dining area landscaped with pink flowers. As I walked through the front doors Vito, and his lovely wife Mary greeted me with open arms and smiling faces. It was as if I was walking into their house and we had been friends for years. We shook and then they directed me to the cozy bar area where Vito began to describe his new micro brewed beer. How about that for service, walk in, and within minutes I am drinking a beer and being told the story behind the beer.




Started by Vito’s son Matt on August 9th 2009, The Red Ear Brewing Company is Ft. Thomas first and only microbrewery. I was able to sample the Cattail Ale, which is a classic full-bodied American Ale with attitude. With its whole leaf Cascade hops it brings just the right amount of bitterness to this Autumn Ale. If you are like me, and enjoy a fresh locally brewed beer I would check Vito’s Café on Wednesday night for Pub night. You can receive a free sample of the Cattail Ale as well as complimentary appetizers.

Once everyone showed up we were led to our table which was laid out very eloquently. Although Mary did tell us they refer to it as Brothel Sheik, I think it was very beautiful and inviting. Once I sat down and noticed there was a menu with all of the night’s courses and as I read it I knew this was not going to be just a normal dining experience. Before we ate Vito came out to let us know that the items we would be sampling are not even on the menu yet and we would be their guinea pigs. For me that would be just fine.

The first item or the Primo Assaggio or first taste was a Roasted Beet with Ricotta Salata. This was served in a spoon, was very refreshing, and really awakened my taste buds. This is always nice when you are having a multi-course meal



With a Beet red tongue, I sat patiently for the next course, which according to my menu was Beef Tartar with Sriracha Aioli and Fried Caper Berries. Shortly as the server filled my glass with wine I was presented with my dish. I love Tartar and especially beef tartar. There is just something about the freshness of the meat that gets me every time. With a fresh egg presented on top of the meat it was a classic dish but with and updated flare. I hope this makes it to the menu because I would love to have it again.

With some more wine and a smiling face I scanned my menu for the next course. This was Shrimp Bisque with a Petite Shrimp Salad and Micro Parsley. Soup, just what I have been craving ever since the temperatures dropped just this past week. As the Bisque arrived, it was served in a small Espresso cup. As I began to dig in Vito came by the table to describe how the Chef prepared this creamy and velvet soup. When the soup is made the Chef cooks it with shrimp shells and all to retain the natural flavors and bring out the slight salty flavors in the shrimp. Then the Chef sifts the mixture through cheesecloth and the result is a well-executed bisque.



One of my favorite parts of Vito’s Café is the singing servers and live piano. That’s right, you heard me correctly Vito’s Café offer live entertainment by having local students sing while you enjoy your dinner. This is a great value and something you just do not see anymore in fine dining. Another huge reason for the singing is Vito himself is a singer and a very good one I might add. He even got up in the evening and sang for us and it was excellent. When you have dinner next have Vito tell you his story of being a singing bartender, it is priceless.

As the singing ended we were presented with our next course, Baby Arugula Salad with a Citrus Gastric and Shaved Parmigianino. Yet again the Chef surprised the palate with a light and a nice break between courses. The arugula was gently drizzled with the orange gastric so not to break down the peppery taste of the Arugula.

The next dish I was a dish I had been eyeballing the entire evening ever since I looked over the menu. It was the Squid Ink Fettuccine with a Lemon Sage Butter. The best part of this dish to me in the presentation. Nothing like eating something that is black. Aside from the wow factor, Vito's Cafe does makes all their pasta in-house and that translate to lovely silky fresh pasta. There is a difference and it is what puts this dish at the top of my list for the evening. I was told by the Chef that this is going to be added to the menu so I will have to get it again for sure.



So by now my expectations have been met and exceeded, but what is that? There is another course? Its a good thing I am a hefty human because this was certainly a feast. The course was "Brasato Al Barolo" Braised Beef with Porcini Mushrooms with a Parsnip Puree. This dish was very hearty and cooked to perfection. There is a tendency when braising meat to over cook it slightly which makes it tough. But not at Vito's Cafe, because their attention to detail is unmistakable. I also like that they used a hearty wine like Barolo to braise it with, good choice.

So by now I was enjoying more wine and the server asked us if we would like coffee. I said sure and at that moment I realized it was time for dessert. I truly believe all meals should start with dessert but oh I can dream right. As the table got cleared and the coffee made it the table the desserts came out. I got the Raspberry Budino. Oh my goodness it was just the smoothest dessert I have had in a long time. There was also a Carmel and Chocolate offerings which we shared which each other. It was truly a perfect end to a wonderful adventure in food we all got to take that evening.



My bucket list is still very long and I hope one day I live long enough to the see the bottom of it. Meanwhile I try to experience as much as I can to knock items off one by one. One I feel like I could scratch off is vacation in Italy. Because tonight I feel like Vito and his staff took me there and exposed me what true Italian cuisine is supposed to be.

Thanks Vito and Mary I will be back soon.

*Note – The TasteCasting Team Members are not professional food critics. TasteCasting combines socially networked people and the social media platforms and applications they use to help establishments build awareness, announce grand openings, introduce new menu items, distribute special offers and encourage people to visit the establishment.

To Live, Love, Laugh and Learn (Tastingcasting At Donatos)

So this weeks TasteCasting was at Donatos, to try the new Hand Tossed Pizza they are offering now. What is that you say?

I know its pizza.... But let me tell you story of why Donatos is not just "a pizza joint."

Donatos was founded in 1963 by college sophomore Jim Grote. The first Donatos was established in Columbus, Ohio. When Jim Grote founded Donatos, he did it with only $1,300 dollars in his pocket and a simple philosophy: “To make the best pizza and to treat others the way I would like to be treated.” Today this philosophy is still the driving force behind everything they do at Donatos—both in their restaurants and the communities they serve. As a result, their four cultural cornerstones of Live, Love, Laugh and Learn is the thread that weaves through the very fabric of what Donatos stands for.

Today, Donatos has nearly 200 restaurants in 5 states and is growing fast. And that original pizza shop on Thurman Avenue in Columbus, purchased back in 1963 is still one of Donatos busiest, most successful locations.

So as I arrived to the Beckett Road Donatos in West Chester I was greeted by one the nicest folks I have ever met in a quick serve restaurant industry. His name is Tom Santor,from Donatos Marketing deparmnet, and he was just a pleasure to have there walking us through the ins and outs of Donatos and their new hand tossed pizza. As we got seated I could smell the aroma of pizzas cooking in the kitchen, this was enough to get my stomach growling instantly. So for those who know me this makes me very anxious and chragry (cranky and angry) if my stomach doesn't see food quickly. So has I sat there with a watering mouth and noisy stomach Tom got up and began to give us a quick history of Donatos and described what went into the development of their new hand tossed pizza. You could tell that Tom really loves his job because he just lit up when he began to tell us about Donatos. This was refreshing because sometimes its easy to focus on the bottom line and not see value in being passionate about the food. Tom was passionate and it showed in everything he did. As Tom finished the pizzas started to arrive and I was a happy Ken.



While tasting the pizza I made it a point to try the traditional 100 pepperoni Donatos pizza I have loved for years. I wanted to compare it to the hand tossed pizza and see if their were any similarities and define the differences. One of the first things I noticed was how both were very fresh, something I have always come to expect from Donatos. Although that is were the similarities ended. The hand tossed pizza was was piled high with fresh toppings not normally seen in this segment of the pizza industry. With whole milk mozzarella cheese and a new sweet and savory sauce that is very tasty. When these ingredients come together it is truly a welcomed surprise. Tom also added that Donatos spent three years developing this crust for the hand tossed pizza. And you can tell because as you bite it you get a nice airy and slight crunchiness that is just great. But to really understand Donatos pizza you have to not only taste it but you have to make it yourself right?

Yeap, that's right, I got to go back to the kitchen and make my very own hand tossed pizza. Something I wanted to do ever since I walked through the door and smelled the delicious aroma from the kitchen. Besides I am culinary student, what better way to have some fun but to get my hands dirty. I mean I was getting to go to Donatos Fantasy Camp! So as we made our way back to the kitchen we got introduced to most of the staff including Chris but his name badge said Pete. He said Pete was a nickname, if I were to give him a nickname I would say he was the pizza king. Because this guy did a great job of walking us through the important steps of making the new and delicious hand tossed pizza. First we had to dawn our aprons and let me say I looked damn good in mine. I was also joined by my Tastecasting friend Jesy, she almost looked as good as me in her apron. So we went step by step in assembling our works of art. Well mine was more like abstract art. As we got done we shoved them in the oven and waited to see the finish products. I must say mine didn't come out as bad as I thought. Overall being the kitchen gave me a real feel for the attention to detail and passion shared by everyone at Donatos to make a great pizza. Also Jesy and I got a pizza master badge, I plan on sewing mine onto my culinary school backpack.

It should be noted that not only does Donatos have pizza but the make great salads, subs, and dessert pizzas. One in particular was the Apple Timpano. Its tender crust pizza filled with whole apple slices and topped with a brown sugar streusel and caramel sauce. Make sure try this you will not be disappointed. The nice part about Donatos they show the same attention to their other items as the they to to their pizza. So you can't go wrong!

Donatos is also on Facebook, become a fan of ther page and you can win your own pizza party along with other great prizes and giveaways. They also will always keep you up to date with the latest promotions and coupons being offered at Donatos. Also you can easily place your order online directly from their website.

Donatos promise is:

To serve the best pizza and make your day a little better.

Mission accomplished.... Give Donatos a call today and try the best new pizza on the block!

Donatos Pizza on Urbanspoon

*Note – The TasteCasting Team Members are not professional food critics. TasteCasting combines socially networked people and the social media platforms and applications they use to help establishments build awareness, announce grand openings, introduce new menu items, distribute special offers and encourage people to visit the establishment.

Echo....Echo....Echo...!!!

Tonight I got to be a part of my first TasteCasting at Echo located in Hyde Park. Nestled within the Hyde Park Square it is more than your run of the mill restaurant, its a local landmark. Opened in 1945 by Louise Schwartz, this place was set up to cater to a predominate blue collar crowd. By offering home cooked meals it has built a great local reputation for great affordable food.

As I sat down I was immediately greeted by Angie, our server for the evening, with two great starters. One was the Party Caesar Salad and the other one was Bite size Crab Cakes. Both of these items are available on their Catering menu. If you are interested in letting Echo Cater your event. They will work with you in creating the perfect menu for your event. Just give Stephanie a call at The Echo (513-321-2816) to discuss all of the possibilities!



As I finished my appetizers I was able to just look around and take in the the charm and the history of the Echo. In this day of mid-size cookie cutter restaurants its nice to know the Echo is still around. The place you can go and meet the locals and have a cup of coffee and just know you belong no matter what. In a restaurant that is a good feeling to have and enjoy.

Well lets talk about the food. So we got a tasting menu and so upon looking at it we couldn't decide what to get so we just ordered one of everything. This is a dream for me. Because if I was able to do this at every place I ate I would. One of the items on the menu I just had to taste first was their Gazpacho. It was exactly what I expected cold, crisp and refreshing. It was nice to see the attention to detail given to the vegetables and how they were cut and served. This item is on their seasonal menu.



As soon as I finished about half of my soup the rest of the items we ordered starting showing up and quickly filling the tables. It was amazing seeing breakfast food along side turkey dinners and a Funky Chicken. Yeah, a Funky Chicken it was just of many items on the menu that were uniquely named. Which personally I love because I think it adds a bit more flavor to your experience. Besides with a name like that how can you go wrong right. Along with the Funky chicken we also had a Flying Pig that was pretty much a Monte Cristo sandwich, but it was super good. Anytime you can put powered sugar on a sandwich all I can say is, " you had me at hello... you had me at hello." A few other items of note would have to be some of the breakfast items. One it in particular was the Belgium waffle. It was light airy and so absolutely delicious. Now I know why the Echo is so crowded on the weekends for breakfast. Although Breakfast isn't all they serve weekly. The Echo has a great selection of dinners that can make any tummy happy.



Although as you know all good things must come to an end. As Angie cleared the table and my stomach was digesting the awesome food I just had I had to ask myself just one question. Do I have room for pie? Of course I have room for pie. So a few minutes later Angie came walking in with some of the sexiest plates of pie I have seen in a long time. They were Chocolate Moose, Cherry, and my favorite Pumpkin. After a few bites I could instantly recognize that these were homemade with a special love only found in a place like the Echo. From the moist flaky crust to the homemade whipped cream on top of each slice of pie we had, it was a great ending to a wonderful evening.

If you are looking for a home cooked meal at affordable prices with a bunch of love cooked in, please stop by the Echo. You will not be let down.

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Gone Green

Welcome to the new look of kendurbin.net. Yes I have gone green, well my blog has at least. As a new student at the Midwest Culinary Institute I have decided to take make this blog a more food centric place. I plan on blogging about the ups and downs of a culinary student. Also as a newly accepted member of the Cincinnati Tastecasters, I plan on blogging about all the tri-state menus I am going to sampling in the coming weeks.

Join me, lets learn this food thing together and let the food do the talking!

Food Porn

Hey sorry for the absence but things have been hectic. While you wait for me to get my act together please enjoy one of my favorite stand-up guys, Jim Gaffigan, talk about food.

BTW... look for a re-designed website very soon.

An April Thanksgiving

Well today it was gray and gloomy outside so I decided that it was a good day for some comfort food. With Nicole having some trouble sleeping lately I decided to help her out with a good ole fashion Thanksgiving dinner. Hush it, why does it only have to be once a year?

I started off by heading up to the local grocery store where I had the butcher cut me a turkey breast from a whole frozen turkey. I encourage doing this, because it keeps the breast on the bone, which is great for flavor, and it ends up being very affordable. Then I had to decide on what sides I could have with my dinner. I decided on Cheesy Creamy Mashed Potatoes, Italian Sausage and Apple Stuffing cupcakes, and Fresh Cranberry Compote.

So I began to roast the turkey breast in a roasting pan with a rack. The I proceeded to give the turkey a nice bath in olive oil and then stuffed it with general aromatics (onions, carrots, lemon, lime, and basic herbs or rosemary and thyme.) Then I put a couple cups of water under the under the rack in the roasting pan. I finished the prep by putting a nice layer of foil over the top of the breast, this will keep the top from burning and lock in the the juices. You can remove the foil 15 minutes before pulling it from the oven. This will give you a crispy crust if you desire.

For gravy discard the turkey breast from the rack. Then remove the everything from roasting pan except all the drippings or liquid is left. For best results make sure it has had time to chill to room temperature. Add flour and butter and whisk together on moderate heat until coated spoon consistency is achieved.

Below are the side recipes of the sides:


Fresh Cranberry Compote

Ingredients

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Directions

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.

Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.

Remove from the heat and cool completely.


ITALIAN SAUSAGE & APPLE STUFFING CUPCAKES

Ingredients

1 lb. spicy Italian sausage, removed from casing
1 bag herbal seasoned stuffing
4 red apples chopped (leave skin on)
1 cup sour cream
4 stalks of celery, chopped
2 yellow onions, diced
2 cloves garlic, diced
1 bunch fresh parsley, chopped
2 cups chicken broth
2 raw eggs
1/2 cup chopped walnuts
pinch of salt
pinch of pepper


Directions

In a pan, over medium heat, brown sausage pieces and drain fat (make sure the sausage is crumbly)

In another large pot, sauté the apples, celery, and onions in butter (or butter) until tender

Place dry stuffing in a LARGE BOWL and add the chicken broth until soft. If not moist enough, add some water.

Using your hands, combine the stuffing with all ingredients: sausage, sautéed apples, celery, onions, raw eggs, garlic, chopped parsley, nuts, sour cream, salt, and pepper.

Place the stuffing mix into a cupcake pan, and bake at 350 degrees in oven for 20 minutes or until brown.


Creamy Cheesy Mashed Potatoes

Ingredients

2 pounds potatoes
3/4 cup milk and or sour cream
1/4 cup butter or margarine
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Stir in cheese. Season with salt and pepper.

NOTE: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.