Food Drink Magazine Issue 2 September 2020

FOOD DRINK &

MAGAZINE

RESTAURANTS THAT INVENTED YOUR FAVORITE DISHES WTF: UNDERSTANDING JAPAN’S “LIVE SUSHI” MEALS BELGIUM CLASSIC BEEF TARTARE EXOTIC FOODS TO BE WARY OF THE GREAT FOODINI REVIEW

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Restaurants That Invented Your Favorite Dishes Lucky Bird restaurant,

EDITOR AND PUBLISHING

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serving style that makes you

17

WTF: Understanding Japan’s

21

Top 10 Ceviche restaurants

smile

“Live Sushi” Meals

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in the world

COORDINATOR Gizem KESKIN gizemkeskin@fooddrinkmagazine. com AUTHORS Ossiana TEPFENHART

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Belgium Classic Beef

30

Exotic Foods to Be Wary Of

Tartare

Morgen SECHLER Fawad ZAFAR Kayla EATON Tanner FLICK Bailey WOODEAN Desirée Piña

PUBLISHED BY

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The Great Foodini review

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Dining With History

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41 Meet Cookbook Author Tasneem Ahmad

CONTENTS 43

Smoke Berkeley BBQ

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Dessert in The Red-Light District

54 Escargot for Beginners in Aruba

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Top 10 Traditional Dishes of the Basque Country, Spain

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57

How To Critique Restaurant Service Like A Professional

Most Populer Recipes Edited by Bailey Woodean

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Spicy, tangy chicken with gouda and cheddar mac!

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Barbeque Chicken breast, smashed red potatoes and steamed baby carrots

Most Populer

Recipes Edited

by Bailey

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Woodean Homemade zucchini burgers on tot buns!

CRAFT, NON-ALCOHOLIC BEER - GETGRUVI.COM-

Restaurants That Invented Your Favorite Dishes Ossiana Tepfenhart

Food history is fascinating for me, and not just because of the recipes it offers up, either. It’s a good look at how our culture evolved. When you look at a culture’s gastronomic history, restaurants regularly get their mentions. It makes sense. Food trends usually start in restaurants and upscale dining groups.

Sometimes, it’s due to a scandal that happened in a restaurant setting. Other times, it’s due to a business model that made restaurants better than ever. The most intriguing stories that restaurants hold are the stories behind dishes now known around the world.

You might be shocked to find out the stories behind some of your favorite foods to order, and where they originated from.

The fascinating stories in this series will make you rethink what you know about food, and how much restaurants contributed to history’s flavors.

Crunchy Tacos – Taco Bell It’s hard to imagine a world where tacos always come in a soft tortilla, but that world wasn’t too long ago. It actually existed up until an entrepreneur by the name of Glen Bell decided to invent a unique way of serving up tacos for his new restaurant, Taco Bell.

Rumor has it that Bell wanted to create a faster, easier way to make tacos. So, he made the shell hard in order to avoid food spilling out from the sides as it was prepared. The preformed taco shells were an instant hit with locals and launched Taco Bell’s rise as a major fast food chain.

During the first years of Taco Bell’s existence, people had a different name for our favorite crunchy treat. They called it the “anglo taco,” but that moniker quickly faded away as popularity spread throughout the country.

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Food history is fascinating for me, and not just because of the recipes it offers up, either. It’s a good look at how our culture evolved. When you look at a culture’s gastronomic history, restaurants regularly get their mentions. It makes sense. Food trends usually start in restaurants and upscale dining groups.

Hamburgers – Louis’ Lunch You might assume that hamburgers were invented in Germany due to their name, but you’d be wrong. The first real hamburger was made in New Haven, Connecticut at a small lunch wagon called Louis’ Lunch.

Louis Lassen got the idea from a hamburger-like sandwich sailors in Germany ate featuring beef, cheese, egg, lettuce, and onion. He just removed the egg portion of it, and sold it as a portable, filling meal. The rest was history, or so they say.

Unlike other dishes on this list, this food invention has been claimed by multiple other restaurants and people. The fact is that no one knows which restaurant did it first, but for the most part, people still credit Lassen with the iconic sandwiches’ invention.

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Caesar Salads – Hotel Caesar’s Surprise! Caesar salads aren’t named after the famous Roman emperor, nor are they even European in origin. It’s actually a dish that originated in Tijuana, Mexico and it’s named after the creator.

The salad was made be a chef named Caesar Cardini, who left Italy to work at the Mexican hotel at the time. The salad became so popular, the hotel changed its name to Hotel Caesar’s and continues to celebrate its contribution to culinary history today.

Slushies – Dairy Queen Not all restaurants seek out to create something grand. The invention of slushies was a total accident. According to historians, a Dairy Queen franchise owner was having a hard time with his soda machine and decided to stick his soda in the freezer to keep them cold.

When he went to serve the sodas, they were partially frozen and had a slushy consistency. To the owner’s surprise, they were a hit with the locals. He went on to make slushies as a business that still runs today.

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Caesar Salads – Hotel Caesar’s Most younger folks don’t think of Howard Johnson as anything other than a hotel chain, but that’s only because they don’t know the history behind the brand.

During the 1950s and 1960s, the Howard Johnson name was mostly associated with a series of diners known for serving a little bit of everything all under an orange roof.

The restaurants were booming in popularity, and that allowed chefs to get a little inventive. One of the restaurant chain’s inventions was fried clam strips.

Unfortunately, the franchise lost popularity and closed down its doors. All that’s left of the restaurants is the hotel chain and a new favorite recipe.

Cheesesteaks – Pat’s King of Steaks We all know that the cheesesteak was made in Philly, but not many people know what restaurant is credited with it nor do they know how it came about. The folks at Pat’s originally were hot dog stand owners.

They decided to mix things up by creating sandwiches with steak strips, cheese, and onions.

It only took a couple of hours before they realized they had a winning recipe. The hot dog stand got replaced with a full service restaurant which is now a major food tourism hotspot.

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Hibachi Shrimp – Benihana’s Everyone loves the Japanese tradition of cooking delicious meals in front of onlookers, right? Of course! The problem is that this tradition really isn’t Japanese at all. It was a marketing ploy that was created by restaurateur Rocky Aoki as a means to get Americans curious about Japanese cuisine.

The restauranteur’s sly plan worked wonders and got him rave reviews. Within a year of his new cooking style, Benihana’s attracted A-list celebrities like Sean Connery and Muhammad Ali. The chain is still alive and well today.

TheCulinaryGeek / CC BY (https://creativecommons.org/licenses/by/2.0)

General Tso’s Chicken – Peng’s Restaurant The origin of this classic Chinese dish isn’t Chinese in the least bit. Rather, it was invented by a Hunan immigrant who fled Mao’s totalitarian regime and started working in New York’s restaurant business.

Most people were leery of trying Hunan food back then, so chef Peng Chang-kuei had to compromise on authenticity. He created General Tso’s Chicken as a way to alter Chinese flavors to make it more popular stateside.

It quickly caught on and eventually made its way back to his original province. It’s now one of the most popular dishes in Chinese takeout.

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Buffalo Wings – The Anchor Bar We all know Buffalo wings were invented in Buffalo, New York. What we aren’t fully certain of is the specific restaurant that this birthed this bar bite. The Anchor Bar, though, is a leading contender.

Rumor has it that the restaurant’s son came in and asked his mother to whip something up. The restaurant was low on supplies, so she fried up some wings and made a makeshift sauce out of Frank’s Red Hot and butter. The group loved it so much, it was added to the bar menu the next day.

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Sliders – White Castle It was the early 1920s, and Upton Sinclair’s expose on the meat industry had everyone rethinking their beef diet. No one wanted to touch ground beef, but Billy Ingram saw potential. He created petite burgers that could be eaten in a couple of bites, served them in a crisp white restaurant setting and emphasized cleanliness.

The simple concept of making beef look clean again worked wonders and launched White Castle to fame. It was the first major restaurant chain in history, all thanks to their innovative approach.

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Morgen SECHLER

Lucky Bird restaurant, serving style that makes you smile Its Friday night, you’ve made it through the week and all you want to do is go out with your friends for a fun, easy going night. So naturally you’re going to want to go to a fun, easy going restaurant. Lucky bird makes that their definition, with a bright popping exterior and creative plating techniques, they’ll be sure to start your Friday night off on the right foot.

Lucky Bird focuses on Southeast Asian cuisine with family recipes coming from the owner’s hometown in Southern Thailand.

They pride themselves on their cooking techniques being passed down through generations. From grandmother, to mother, to daughter, they have truly kept it in the family.

“From grandmother, to mother, to daughter, they have truly kept it in the family.”

Lucky Bird restaurant (photographed by Morgen Sechler – 6/25/2020)

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Lucky Bird has branded themselves as a fun food establishment. Before you even enter the restaurant, you get a sense of whimsy and light heartedness. Their Lucky Bird sign, adorning a cute little chicken, hangs over a deep walkway, like it’s inviting you to walk on down and see for yourself how joyful the experience will be. The building is painted in a beautiful cheerful yellow, which really mimics the imagination and joy in their menu.

Venturing down the walkway, you are incased in light flooding in from above, bouncing off the yellow walled exterior. There are full picture windows to the right displaying the modern, farm-house, sheik esthetic they seem to have created inside. They certainly have a love for reclaimed wood.

It’s a surprising contrast to the golden, warm exterior but still just as enjoyable. They focus on a counter ordering system, a very quick dinning vibe, the goal is to get on with the rest of your Friday night after all right? Even though it has a fast service vibe it has a natural coziness that makes it a great place to chill out for as long as you’d like, especially if you grab a seat in the patio!

1926 Shattuck Avenue, Berkeley, California 94704 https://luckybirdca.com/ (510) 529-4565

Lucky Bird restaurant (photographed by Morgen Sechler – 6/25/2020) 16 I fooddrinkmagazine.com

Ossiana TEPFENHART

WTF: Understanding Japan’s “Live Sushi” Meals

“In Japan, the practice of eating “live sushi” is called ikizukuri.

While its popularity is waning due to (rightful) concerns about animal cruelty, it still is fairly common due to its rank as a culinary status symbol. The reason for ikizukuri’s high status deals with the fact that keeping the animal alive shows how fresh the fish really is.” fooddrinkmagazine.com I 17

Back during the 50s and 60s, having meals that didn’t involve French or Italian cuisine was considered to be “weird” by mainstream Americans. Thankfully, Western culture has become way more interested in exploring different flavor profiles lately. We now gladly nosh on tandoori, chow down on chow mein, and try halal takeout on a regular basis.

That being said, there are still some culinary traditions that are considered to be taboo or verboten by Westerners. One of the most verboten practices in the West is eating animals of any sort alive—a practice that is still somewhat common in both China and Japan.

What Is Ikizukuri?

In Japan, the practice of eating “live sushi” is called ikizukuri.

While its popularity is waning due to (rightful) concerns about animal cruelty, it still is fairly common due to its rank as a culinary status symbol. The reason for ikizukuri’s high status deals with the fact that keeping the animal alive shows how fresh the fish really is.

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The practice is one that tends to bring out the crueler side of food. Not only are fish sliced while alive, but the organs are kept intact in order to keep the fish alive for as long as possible. In some cases, chefs may actually put the meals-to-be back in water for a brief recovery period prior to serving.

Why Do People Eat This Stuff?

As mentioned before, sushi venues in Japan are critiqued based on the freshness and quality of their fish. In the Japanese restaurant scene, proving that you have live fish that you’re willling to serve up is a way of proving quality. To a point, it’s even considered to be a status symbol by critics overseas.

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Health-wise, the concept of eating live animals can appear risky, though it’s technically not. Raw food, including live food, contains enzymes that ease digestion, improve immunity, and also help your body maximize its energy intake. That being said, you could get the same enzymes through eating regular sushi that doesn’t put a fish through hell.

My Personal Verdict As a food critic, I know I’m supposed to be open-minded about my meals. Even so, I honestly can’t see myself eating this without feeling disgusted with myself. Certain things should remain taboo, and that includes acts of horrific cruelty like ikizukuri.

Come on, people. There’s no reason to make food suffer more than it has to. Even if you understand the concept, why would you support it?

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Fawad ZAFAR

Top 10 Ceviche restaurants in the world Lucky Bird restaurant (photographed by Morgen Sechler – 6/25/2020)

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The national dish of Peru, Ceviche comprise of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, at that point marinated in lime juice. The texture of the fish changes due to the causticity of lime juice, as does its color that changes from pink to white.

The acidic marinade also called as leche de tigre (lit. tiger’s milk) “cooks� the meat with no warmth engaged with the procedure. For ceviche, fresh fish is ideal, as fish and shellfish that are not new can cause food contamination. Peruvians are utilized to new ingredients, so the fish will once in a while be set up for ceviche, not exactly an hour after being caught.

Fish for ceviche can be divided into three classifications which are firm, medium, and soft. The dish was initially made by the locals who marinated fish and Amarillo chiles in the juices of a native fruit called tumbo, which was supplanted by lime juice when the Spanish carried limes and onions to the nation.

With an extraordinary fragrance of the ocean, the flavors of ceviche are marginally acidic and spicy, .

Generally, it is served on a bed of lettuce with minor bits of corn, boiled yuca, and lumps of sweet potato.

Cancha, an assortment of popcorn produced using huge corn kernels toasted in salt and oil gives a perfect side dish.

The dish is customarily served at cevicherias, specific ceviche restaurants that can be discovered everywhere throughout the nation, and it is famous to such an extent that it even has its day, known as National Ceviche Day. 22 I

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Ingredients: Fresh fish, lime, chili, avocado, tomato, cucumber, and cilantro are the significant ingredients used in Ceviche.

The simple ceviche formula is shockingly exceptionally quick and easy to prepare and makes for a scrumptious, fun appetizer for gatherings and get-togethers.

Different varieties of Ceviche are, Ceviche Colima: Colima-style ceviche is made with a mix of finely cleaved white fish, salt, onions, and lime juice. After the fish has marinated, the ingredients such as tomatoes, stew peppers, carrots, olives, vinegar, coriander, and olive oil are included.

Ceviche Mixto: Ceviche mixto is a great Peruvian appetizer that separates itself from

Ceviche Tico:

different sorts of ceviche by the

Ceviche Tico is a Costa Rican form of the well-known

expansion of different seafood

ceviche, accessible in numerous adaptations all

ingredients to consistently used fish.

throughout the country, comprising of white fish or

The ingredients include squid, shrimp,

shrimps marinated in lime juice, coriander, chilis,

octopus, and scallops. Mussels or little

garlic, and onions. At the point when the majority of

crabs are sometimes additionally

the ingredients have been consolidated, the

added to the dish.

concoction is chilled for three hours before utilization.

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Conch Ceviche:

Chinguirito:

Conch ceviche is a Bahamian bend on

Chinguirito is a kind of ceviche

the exemplary ceviche, made with

arranged with bits of restored and

conch meat as the key ingredient. It

dried guitarfish that is normally

ordinarily comprises of conch meat,

absorbed in hot water, at that point

tomatoes, red onion, scotch peppers,

prepared with lemon juice, salt, and

and diced mango for a little pinch of

chili. The dish is normally presented

sweetness.

with yuca, chopped onions, and fried corn.

Top 10 ceviche restaurants The top 10 restaurants of Ceviche are, Chez Wong, Lima, Peru

Agua y Sal Cebichería, Mexico City, Mexico

El Mercado, Lima, Peru

Perla’s Seafood and Oyster Bar, Austin, USA

Pastuso, Melbourne, Australia

La Mar, Santiago, Chile

Clamato, Paris, France

Manta Ray, Tel Avev, Israel

Hugo’s, Houston, USA

El Catrin Destileria, Toronto, Canada

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Kayla EATON

Belgium Classic Beef Tartare

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Belgium is known for some of the best fries, beer, and chocolate in the world. The fries are double fried, the chocolate is creamy and smooth, and the beer comes in fruity flavors that anyone would love to drink. My favorite among all the dishes I tried in Belgium was one that many neighboring countries also indulged in: a classic beef tartare. This dish was incredibly divine. My advice is to try it before you figure out what it is if you’ve never had beef tartare.

What is beef tartare?

This was by far one of the best meals to try if

Beef tartare is a dish made from raw beef. The

you are visiting Europe. Beef tartare is

dish I had consisted of meat, capers, onions,

generally served with a warm basket of bread

seasoning, and a side of Worcestershire sauce. It

that just adds to the flavor of the meal.

came in a little patty form with green and white speckles. The dish was so wonderfully presented, I didn’t want to ruin the masterpiece before me.

The meat wasdiced up into small digestible cubes and mashed up into a little pile with some edible decorative pieces on the top. The texture of each piece was gamey and savory, so the meat has to be cubed into small enough slices to chew thoroughly.

The meal has the highest quality beef or meat prepared over time and it melts into your mouth completely. It is buttery, strong, and salty.

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First impressions of beef tartare At first glance, you may wonder what you’re looking at because it does not look appetizing if you come from the United States like me. In fact, at first glance, I didn’t know what I was staring at. Perhaps, a beautifully put together raw pile of meat? It was a round mound with green specks and I was slightly scared to try it. I am glad I got over that first impression and took a bite.

How is it customarily cooked?

The best thing about beef tartare is that it is not cooked. It is entirely raw beef or sometimes horse meat that is a delicacy throughout Europe. Chefs usually pick tenderloin because of the texture; it helps create the perfect dish. You may be concerned about eating fresh beef, but let me assure you it is completely safe to eat.

Any bacteria are killed off by boiling the raw meat in salt water for around ten seconds.

Once the meat is boiled, it is put on ice in a small bowl. This helps keep it cool and fresh and destroys any bacteria that could have been on the meat.

The beef that is used sits for an hour in the freezer to get the right consistency before it is chopped up and ground. Some chefs mix a raw egg into the beef or let it sit on the top of the ground beef. It is prepared and served with spices.

Where can you find it in Belgium?

You can find this dish all over Belgium and even in neighboring countries like France and the Netherlands. Here is a list of places in the city center of Brussels, Belgium, to find the best beef tartare dishes.

Le Cercle des Voyageurs– This restaurant serves excellent beef tartare that can be enjoyed over a fine lunch or dinner for two. It has a unique wall lined with suitcases that make it one of the best places to enjoy your meal. Their beef tartare comes on a charcoal plate, and served with a side salad, and a basket of bread!

Rue des Grands Carmes, 18 1000 Bruxelles TĂŠlĂŠphone: +32/2/514.39.49

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‘T kelderke– A fabulous restaurant that serves

Sheltema– A fantastic restaurant that is

a classic beef tartare as well as horse steak.

relatively budget-friendly for a night out.

These are both a must try. Horse steak has a

They serve home-made beef tartare with the

very sweet flavor that nothing can compare

best side of fries you could ever have.

to and is another delicacy in Europe.

Rue des Dominicains 7, 1000 Bruxelles België Grote Markt 15

+32 2 512 20 84

1000 Bruxelles België +32 2 513 73 44 Many places all over Brussels serve beef tartare or some form of it. This dish is a must have if you are in Belgium on vacation. It is a delicacy like no other and you will rarely find it in the United States. It is gamey, savory, and can easily be paired with a Belgian beer of your choice.

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TANNER FLICK

Exotic Foods to Be Wary Of

BelI like to consider myself an adventurous eater. I am always open to trying new or exotic foods that people normally would not want anywhere near their plate. Just like my wish to travel abroad to try different types of street food, I would love to travel outside of the country to find the most exotic and off-the-wall foods possible. One of the biggest precautions to take, however, is making sure that any and all food being consumed is prepared and cooked properly. If not, the result could be sever illness or even death! With that being said, I now present to you a list of some of the most exotic foods that you could eat that can be detrimental to your health if not prepared correctly as previously stated.

Scorpionfish The Scorpionfish is similar to the pufferfish in the sense that consuming the meat of this fish can cause some serious side effects if not prepared correctly.

Scorpionfish are not normally as common as other commercial fish species, so it truly is a treat whenever they can be caught!

While not as toxic as the pufferfish, the sting that you could receive from one of the spinal barbs while cleaning the fish can result in some nasty swelling and in some severe cases, partial paralysis!

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Pufferfish Pufferfish, or fugu as it is called in Japan, is one of the many exotic foods from around the world that sits close to the top of everyone’s list. The meat of a pufferfish is extremely light and is considered a delicacy. However, one bust me certified and licensed to prepare/cook using pufferfish because it is highly toxic if it is not thoroughly cooked. The toxin in the meat of the pufferfish is considerably more deadly than cyanide, and it continues to be the cause for roughly fifty people a year being hospitalized. There is currently no known antidote to the toxin in pufferfish, which further enforces the fact that pufferfish is one of the most dangerous exotic foods today.

Blood Clams Blood clams are not all that different from other clams in the way that they are cooked or made ready to eat, but the hazards that come from not cooking or eating them properly are not to be taken lightly. Typhoid and dysentery have been known to be found in blood clams, as well as hepatitis A and E. People are continuously infected by blood clams every year, making them an exotic food to definitely watch out for.

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Casu Marzu This is something I am confident in saying I would never try. All of the items on this list are items I truly would like to try with the exception of this one. I added Casu Marzu to the list because this seems like an exotic food that only the bravest of the brave would tackle. Casu Marzu is a type of cheese that is left out uncovered, allowing it to rot very quickly. Because of the rotting of the cheese, flies are then able to land and lay their eggs inside the cheese.

Unusual cheese These eggs then hatch, which release maggots inside the cheese that cause the cheese to ferment. This cheese is typically eaten while the maggots are still inside the cheese. One of the dangers of eating Casu Marzu is that sometimes, the maggots can leap out of the cheese and onto the person eating. There is also the risk of ingesting some of these live maggots, which can latch on and bore through intestinal walls. Like I said, I would not be one to try this cheese, but it is eaten at the dinner table in some countries and it is definitely one of the more exotic/extreme choices out there!

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Monkey Brains Not to be confused with the delicious sweet bread, actual monkey brains are another food for the most extreme of eaters. I would try monkey brains if they were cooked well enough, but I would probably just have them one time and in a smaller portion. Like the rest of the foods on this list, proper cooking techniques and moderate portions are crucial to be as safe as possible when eating these. Monkey brains are available to the market primarily in Asia, and then can be eaten either raw, baked, or cooked as you would with regular meat. The biggest health risk with eating monkey brains is that they can turn your brain into mush and cause Variant Creutzfeldt-Jakob disease, and in the most severe cases eating monkey brains can cause death.

These foods are just a few entries of a long list of exotic and equally dangerous foods from around the world. I would love to travel to some of these locations and try the cuisine someday! I look forward to hearing about any foods that did not make it in the list!

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Bailey WOODEAN

The Great Foodini review

The Great Foodini started out as a local food truck. It became so beloved and popular with locals and tourists alike that they recently decided to expand their business to a restaurant in Ransomville, NY. This week I was able to give The Great Foodini a try and here is how it went!

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The service With the current restrictions due to COVID-19, we placed our order over the phone and ate our meals at home. The woman that took our order over the phone was very pleasant, informative and timely.

The food was prepared and ready for pick up at the time we requested it to be done.

Due to the current situation that COVID-19 has caused, The Great Foodini is providing eggs, bread, and other food to those that need them! A special service that needed

The food Now, on to the main event, The Food!

The Great Foodini is known as a pizza shop but, they have so much to offer!

Gyros Pizza Wraps Specialty pizza Calzones Burgers Chicken fingers Quesadillas Sides Sandwiches Dinner specials Wings Lunch specials Subs And kid food!

Salads

to be mentioned, for sure!

Overall, the service was on point!

fooddrinkmagazine.com I 37

NMy parents have eaten from The Great Foodini’s food truck before and knew that they wanted to order the Spicy Jamaican Jerk Chicken Quesadilla. This dish is made with jerk chicken, pineapple, red peppers, and cheese on a quesadilla with sour cream and salsa as dipping options on the side. I have to admit that when I tried this dish, I stopped and actually savored it as I chewed. It was that good! I would happily purchase this quesadilla in the future!

The jerk chicken was cooked well but still tender and flavorful without being too spicy on the palate. The pineapple, red bell peppers, and cheese all paired well with the jerk chicken and added levels of flavor that keep you going back for more! I didn’t even try the sour cream or salsa dipping options because the quesadilla was delicious all on its own. I felt that this dish was unique but worth ordering! My one complaint was the soggy bottom tortilla to the quesadilla. However, it is worth overlooking as it was so delicious!

Now, I was not as impressed by my own order as I was with the quesadilla my parents ordered. I ordered the Mushroom Swiss Burger with hand-cut French fries. I was immensely excited about this dish because The Great Foodini makes their own burger buns, and I appreciate the time and energy to make the hand-cut fries. My excitement was very short-lived and followed by immense disappointment.

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To start, I appreciate that they take

The burger itself was flavorless and practically raw! I

the time to make their own burger

have ordered many burgers from many different

buns, but it was far too large and

restaurants and this was the rarest burger I have ever

incredibly dry. The sandwich

seen. It wasn’t just pink in the middle, it was gooey to

consisted of maybe a 1⁄2 inch to an

the touch which means the meat was not cooked!

inch thick burger patty sitting

However, I continued to eat it because it was so

between two homemade burger

expensive that I felt it would be a waste if I didn’t eat it.

buns sitting at about 2 inches of

Moving on to the other components of the dish, the

bread for both buns! The entire

mushrooms were clearly from a jar and not fresh.

burger was about 4 to 5 inches tall

Luckily, due to the massive buns and raw patty, I didn’t

which sounds great except that each

even taste the jar mushrooms.

bite just tasted like dry bread.

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TFinally, hand-cut French fries. They were indeed hand-cut which I appreciate. However, they were not seasoned at all, and they were not at all crispy like a proper French fry should be.

2564 Academy St Ransomville, NY

My final

https://thegreatfoodinipizzeria.com/

14131 716-791-4400

recommendation My final recommendation I would absolutely recommend eating at The Great Foodini. However, I would either avoid the burgers or ask for them to be cooked for a longer time and would recommend to the chefs that the burger buns be made with a different recipe and at half the size to provide better proportions. I know what this restaurant is capable of simply by tasting the jerk chicken quesadilla so I look forward to trying other dishes on the menu and avoiding the burgers in the future.

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TASNEEM AHMAD

Meet Cookbook Author

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I 41

She wrote a book (bilingual in English and German) on Indian-Pakistani cuisine several years ago that won an award at the Paris cookbook Fair / Gourmand and received excellent reviews in newspapers and magazines in Switzerland, including one from the prestigious Co-op supermarket:.

“Tasneem’s Indian-Pakistani Cuisine Made Easy” The cookbook was originally published as hard cover and has recently been made available on Kindle: Let's take a look at the preface to the book Over the years, friends, colleagues and acquaintances who enjoy the delectable nature of Indian- Pakistani food have asked me how to makes certain dishes. It has always been a pleasure to share my family’s cooking secrets and most rewarding when others find it fun and easy to follow my recipes.

This book is about more than recipes; it is about sharing a part of my culture and myself with

Tasneem Ahmad originally comes from Lahore, a city in the Northeastern region ok Pakistani that is about 50 km west of the

people whom i have not had a opportunity to meet personally. It is a food autobiography rather than a simple cookbook. I have selected dishes

Indian city of Amritsar. She loves healthy living, cooking delicious and nutritious food and teaching people that Indian-Pakistani

that i have been preparing over the years and

cuisine is easy and fun to prepare. Other

that are part of basic home cooking in the

passions include travel, discovering new

Indian-Pakistani region. This is the book i wish i

cultures, yoga, ayurveda and designing

had had when i was learning to cook!

products that blend East and West.

Food is a passion. Having trained and worked as a

A Canadian citizen, Tasneem has been living

banker and management consultant, home

in Zurich, Switzerland for the last ten years.

cooking has provided me a work-life balance in

She has been working in financial services

my professional career. My philosophy is two-fold:

and management consulting for the last

to encourage readers to make delicious and easy

eighteen years. Her work experience includes

Indian-Pakistani meals and to entice them to

work for large global corporations such as the

discover a very old civilization which a rich

Royal Bank of Canada, KPMG and UBS.

cultural and spiritual heritage.

With her international background and professional experience, she has lived or

Visually, the book’s journey goes beyond food

worked in Pakistan, the United Kingdom,

and spices; it includes maps, architecture,

Canada, Germany and Switzerland.

embroidery and textiles, and even festive and fragrant flowers- just enough to pique your interest.

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Morgen SECHLER

Smoke Berkeley BBQ,

serving sustenance with a home cooked meal fooddrinkmagazine.com

I 43

Walls that continue upwards almost with no end, adorning a variety of different original paintings, classic pieces and bright neon signs that remind you, you are in a bar. Deep red hues flooding over curtains, ceilings, and vinyl booth seating that runs along the walls each side. Getting the sense that this room has stories, memories, has seen its fair share.

The air is still, that smell is so distractingly delicious that everything else seems to fall flat in comparison.

Taking a peek around the register, there’s billowing steam, deep red -on theme- BBQ sauce inlaid into the counter, for handy access of course and a single man moving so quick, expressing with joy,

“Oh yeah! I can throw a little chicken in there!”

Smoke Berkeley BBQ is a

This is a place where the goal is for

Berkeley neighborhood staple.

you to feel apart of the bigger

Smoke Berkeley BBQ is a Berkeley neighborhood staple.

Crafting, Perfecting, and loving traditional Texas BBQ. Smoke Berkeley has been in the same building since 2011, a smallscale but significant place, that now unfortunately rest under a large, dark, banner. The building is being prepared for demolition. Smoke Berkeley needed to go, so they moved.

Working out of the back of a bar’s kitchen was not their first plan, but when Spat’s bar in downtown Berkeley reached out, it seemed like a perfect match.

Eager to reach this new location, hoping that it will be as good as I remember. Parking on a different street, walking around a different corner, that smell hasn’t changed! Even better than the memory. Instantly noticeable from down the block. Thanks to a massive banner hanging under Spats sign, reading Smoke Berkeley BBQ, with a lighter tone than the other. The space feels grand, almost ball room like.

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the food to resonate with you, for picture as to why they’ve perfected their craft.

Then I hear a call, my name echoing through the massive hollow space. Hurrying over to the counter, cannot wait, the excitement for this food is overwhelming. Here it is, in a sturdy, grocery brown paper bag, the iconic dollops of grease creasing the corners of the bottom, already spreading onto your hands.

Opening up the clear take out container lined with grease, filling with steam, I can’t wait to dig in!

The first bite, the first dip in that glorious sauce! Suddenly

Smoke Berkeley has defied the

transported to a family backyard BBQ in the middle of Texas.

struggles, stood by their food and

Laying in a lounge chair with your double stacked dixie plate

used their love of their dishes to go

on your lap. Juices of fatty layered brisket, immensely

against what one would have

peppered pulled pork, and bright red-hot links mistakenly

expected the inevitable closure and

spilling over into the grass. Smoke is real BBQ.

the ending of their business.

Smoke Berkeley is a true story of

They understand the commitment to making this level of

perseverance and the beauty of

BBQ. They have been displaced from their home, they have

how a home cooked meal can

been uprooted from their past, they have been prematurely

bring anyone and everyone

sympathized with from their loyal customers. Even through

together. Their story is outstanding,

this turmoil they can still uphold the excellence of their food.

inspirational and impressive but

That is good BBQ.

wait until you try their food!

1974 Shattuck Ave Berkeley,

There is a lesson within Smoke Berkeley BBQ. The power and

CA 94704

capabilities a good, warm, handcrafted plate of loving food

http://smokeberkeley.com/

has is immense. “A good homecooked meal�, is not a popular

510 548-8801

phrase for no reason. fooddrinkmagazine.com

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Kayla EATON

When I think of the redlight district in Amsterdam, I think of coffee shops that are

Dessert in The RedLight District 46 I

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drastically different from American coffee shops.

Or maybe I think of truffles with a little red mushroom marking each shop that carries them. I never knew that the redlight district was also known for its incredible desserts and pastries.

Each made mouthwatering, made with care, and a ton of

René’s Croissanterie

sugar. Every other shop you walk by has some form of treats

Damstraat 20 1012 JM

or goodies displayed in their window. I truly believe part of

Amsterdam The Netherlands

Amsterdam’s experience is to try all of these wonderfully

Phone: +31(0)20 – 638 83 48

made desserts. They have a small-town vibe with significant

Fax: +31(0)20 – 620 01 39

tasty food options on every corner.

Mail: info@renescroissanterie.nl

Some of them will seem like the ones from home but taste

Sweetella– An easy walk from

so much better. Maybe it was the fact I was somewhere new

the train station in the heart of

and exciting that made the flavors pop out so much more.

the city, they are open until 1 am

Whatever it was, it made the food desirable and delicious.

every night a perfect place to

Every time I tried something new, it was so flavorful, fresh,

stop for the midnight munchies.

and extreme I couldn’t help but eat more.

They offer the most delectable

Desserts to Try in Amsterdam red-light district Rene’s Croissants Amsterdam– This fantastic stop and go place has open walls and standing tables. The first thing you will see is the fantastic selection of treats. On the very top, you will see churros that are perfectly golden, hot, and crispy.

They are my go-to recommendation for a quick sweet snack.

The churros are perfectly fried and then topped with powdered sugar before they get handed over to you. It is one of the best things you will taste all day. Stop in to try some of their yummy waffles too.

11

waffles that you can cover in warm chocolate drizzle or my personal favorite hot caramel sauce. Every bite is sweet, chewy, and fluffy. However, they can combine chewy and fluffy. I am a fan and will always recommend this place to anyone going to Amsterdam.

Warmoesstraat 53, 1012 HW Amsterdam fooddrinkmagazine.com

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Winkel 43– This cafe provides a comfortable sit-down place to enjoy their phenomenal apple pie. The crust is thick and perfectly crusty, filled to the brim with caramelized apples and the best cinnamon-sugar flavor you can find in Amsterdam. Of course, it is topped with a substantial amount of whipped cream. It is the perfect spot to enjoy the Dutch Apple Pie and a shot of espresso.

Noordermarkt 431015 NAAmsterdamNederlandinfo@wink el43.nl020-6230223 •

Van Stapele– Homemade cookies

for all the cookie lovers out there.

The shop is small and you will have to find somewhere else to eat most days. There is a line always going out the door. The cookies are fresh, warm, gooey, and come in many different varieties. Because of how busy they are you will be sure to get a fresh cookie any time you go.

HEISTEEG 4 1012 WC AMSTERDAM INFO@VANSTAPELE.COM TELEFOON:020-7779327 You can walk down any street in Amsterdam or stop any person to tell you where to go. Everyone is friendly and will show you the best places to eat. One of the coolest things to do in Amsterdam is to walk through the streets and try snacks from each place you find fascinating.

Dutch food is simple and straightforward. It is not overly processed and a meal will have many vegetables in it. Their desserts? Filled with fruits, powdered sugar, and the perfectly crusted dough. Much of the desserts that I tried in Amsterdam were less processed than anything I had ever tried in the United States.

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Desirée Piña

Top 10 Traditional Dishes of the Basque Country, Spain fooddrinkmagazine.com

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When in Spain, take a car, bus, or train; buckle up and start heading North to the Basque Country or País Vasco. Once you enter Navarra, you will know that you are far away from the place you thought Spain was.

You leave behind the hot, warm weather, tapas, sangría and flamenco and enter the cold, rainy weather of pintxos, sidras and white houses that the Basque Country is.

One of the most beautiful thing Spain has to offer is its diversity. Every region or Autonomous Community or Comunidad Autónoma is not only different in its unique landscapes but also in the language, culture, people but mostly, THE FOOD. Each region in Spain is home for a variety of special, traditional dishes.

Basque Country and Gastronomy

Bakalao Pil Pil, Restaurante Aizian, Bilbao Source: Desirée Piña

BAKALAO PIL PIL Bakalao or Cod is the king of Basque gastronomy. It is said that many years ago,

The Basques are very proud of their culture, language (Euskara) and people,

the Basques learned the technique of salting and drying fish from the Vikings. Ever

but mostly, of their gastronomy. Basques

since, it has been a technique highly

take their food seriously, they love taking

implemented in Basque cuisine.

time on gathering good organic products and cooking it to its perfection.

Basques love their cod, salted or fresh. If you ever travel to the north of Spain you will see

Let put it this way, if you want to eat some

that every restaurant or bar will have a at

Paella and drink some Sangría, the

least two dishes with cod.

Basque Country is not your place to go.

Certainly, these are some of Spains special

There are various Basque national dishes

dishes but their home is all the way in

that include Cod, Bakalao Pil Pil being one of

Valencia.

them. For this recipe the Cod is slow cooked in oil (confitar), it is not fried but slowly and

Here are some Basque traditional dishes

in low heat cooked in the grease. The fish

that you should try when travelling to the

looses its natural gelatine into the oil, which

north of Spain.

is then mixed and whisked together until it is dense and forms a mayo looking sauce.

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This dish popular amongst fishermen, is a fish stew, usually using Bonito or Tuna, vegetables, potatoes and tomato sauce. It originated on the Bonito fishing boats and it used to be the dish of substance for fishermen. Today, is a well known, flavourful and aromatic fish stew made all over the Basque Country.

Bakalao Vizkaína, Restaurante Aizian, Bilbao Source: Desirée Piña

BAKALAO VIZKAINA This famous recipe has its home in Vizcaya, also home to the city of Bilbao.

BAKALAO PIL PIL

This recipe could also be elaborated with fresh or salted cod. Being salted cod usually the most used in this area of Spain. The cod is served with a tomato and choricero pepper sauce.

Choricero pepper is a variety of red pepper that is air dried for conservation. It is usually hydrated with warm water before cooking, where only the meaty pulp is used.

Merluza a la Vasca Source: Desirée Piña

MERLUZA A LA VASCA O EN SALSA VERDE If Cod is the king of Basque gastronomy, hake or merluza is its queen. Hake is, next to

MARMITAKO

cod and bonito, one of the fishes most consumed in Spain. You can find this fish cooked in various different forms all

If we keep putting fishes in a cast system,

throughout the peninsula. Merluza en salsa

Bonito will be the knight in a shining

verde (hake on green sauce) is a typical hake

armour. Bonito is basically the cousin of

dish to eat in the Basque Country.

Tuna fish. Quite similar in the outside but definitely different in meat colour (Bonito

This dish is simple yet delicious and full of

is more pink while Tuna is usually bright

flavour. With some fish stock, white wine,

read), texture and flavour.

flower, garlic and parsley you got yourself a salsa verde. Add some green peas and clams to take it to the next level.

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ALUBIAS DE TOLOSA

TXIPIRONES EN SU TINTA Txipirón, in the Basque Country, is a

Legumes are a very important food and

smaller and much younger squid. It is very

source of nutrients in Spanish cuisine. All

typical to cook it in various different ways,

throughout Spain you will find different

deep fried, grilled, stuffed and even on a

types of dishes, usually soups or stews, made

stew.

with legumes. There are dishes made with all different kinds of beans, lentils, garbanzo

Squid cooked on their own ink may sound

etc...

a bit weird and look a little bit too black to be appealing, but the taste of fresh squid

Alubias de Tolosa is the most typical legume

slowly cooked on a stew made out if its

or bean dish found in the Basque Country.

own ink and delicious vegetables is just

What makes this dish special is the type of

delight-full. Definitively one you do not

been D.O. de Tolosa, which are only grown in

want to miss!

this area of the country. The dish is a creamy, flavourful bean soup that it could be eaten on its own for a vegetarian version or it can be accompanied by some meat called sacramentos: usually pork, morcilla (blood sausage) , costilla (ribs), chorizo, rabo de toro (oxtail).

PORRUSALDA Carrilleras al vino tinto, Restaurante Kukuarri, San Sebastián. Source: Desirée Piña

Simple, delicious and perfect for a cold rainy day. For all those vegetarians out there this is

CARRILLERAS AL VINO TINTO For all those meat eaters out there, this one is the catch for you. Carrilleras or veal

a perfect dish for you. This leek – potato soup is nothing far from bland or boring.

TXAKOLÍ

cheeks (can also be pork cheeks) are slowly cooked on a red wine and meat stock until it becomes so tender that it

If you have been to Spain or even read a little

melts in your mouth. This is definitely not

bit about it you would know that Spaniards

the most traditional dish but for sure one

love their wine. Txakolí is a type of fizzy white

of the most loved ones by the foodies out

wine elaborated in the Basque Country.

there and one that has become popular in the last few years.

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PORRUSALDA

Pantxineta, Restaurante Kukuarri, San Sebastián Source: Desirée Piña

Txakolí is a dry, slightly sparkling white

PANTXINETA

wine. Usually created in coastal towns,

We could not finish this article without a

with the salty ocean breeze dancing with

dessert. Pantxineta is a typical dessert of the

the crops, making the wine high in

Basque Country. It is a sandwich like cake

acidity. Its natural semi fizzy texture

made out of puff pastry stuffed with pastry

makes this drink a Basque favourite to

cream and almonds.

enjoy with a nice meal.

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Kayla EATON

Escargot for Beginners in Aruba 54 I

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12

For all my food lovers out there,

You may only think of dazzling beaches

something to add on your bucket list is

when Aruba comes to mind but this

escargot. When I first tried it, my mouth

beautiful island has much more to offer. This

watered with happiness. The flavors were

island provides tasty rum, incredible art, and

like no others and the texture was out of

a lively place to socialize and party. On top of

this world. Though, you will have to watch

all of that, it has incredible food that is a

how it is prepared and served at the

must try, one being some amazing escargot

restaurant you are in. I had the pleasure of

dishes that you won’t find in the States.

trying this dish outside of the United States.

What is Escargot?

Escargot is a snail that has been cooked and

I’m from a small town in New Hampshire that isn’t known for escargot. This dish is known to be consumed by many people throughout France, Germany, Great Britain, Italy, Portugal, and more. I had this fantastic dish while visiting Aruba. It has a mixture of cultures and diverse food to match.

prepared to eat. Usually giant snails are used to make this dish. Some chefs cook them and then keep the shells while others veto the shells altogether and mix the escargot with something else like mushrooms. If you get the chance, you must try them both ways. It is one of the best appetizers you can enjoy while on any trip.

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How is escargot cooked and prepared?

Fun fact about escargot shells, they can actually be cleaned and reused like little dishes. Usually, chefs will buy the meat or snail and reuse the same shells from others.

Before that, they cook the snails in the oven.

The shells are covered in a delicate butter lemon sauce. It can be baked and then served with a nice slice of bread to enjoy.

Where to Find the Best Escargot in Aruba?

Quinta Del Carmen– Now I may be biased because this is one of the first places I tried escargot without knowing it was even a snail. It was put together delectably with buttered mushrooms and lemon served along with crunchy toasted bread.

How does Escargot taste?

Water’s Edge Restaurant and Bar– One of the best places to grab a quick bite to eat and, of course, a fantastic drink. They serve

I was lucky enough to dine at Quinta Del

escargot with lemon butter sauce topped

Carmen, a four-star restaurant. It was

with garlic bread crumbs.

casual and comfortable with candlelit

Papillion Restaurant– This restaurant

tables. The perfect setting to try my first

•

plate of escargot. It was served in a round

provides a romantic vibe for a couple on

bowl, with no shells and the most

vacation. Best of all, it is one of the best

delicious scent I have ever smelled.

places to get escargot. It is served with a garlic cream sauce, onions, and a lot of

The escargot was served with a garlic

herbs with toasted breadsticks to enjoy.

butter sauce and mushrooms all mixed in together. The texture was interesting

Though many of my American friends find

because it was smooth like the

this to be a weird or gross dish, it is a

mushrooms mixed in but slightly gooey.

delicacy that you should try once in your life.

While I was eating the plate, I couldn’t

They have the texture of oysters or other

quite tell the difference between the mushrooms and the escargot. The only thing that I knew was that it melted in my mouth and was one of the best dishes I had ever had.

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shelled creatures, but if appropriately served, you won’t know it is a snail. It will melt in your mouth and taste like one of the best things you have ever eaten.

Ossiana TEPFENHART

How To Critique Restaurant Service Like A Professional 57 I

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THE SERVICE Around eight years ago, I first started my job as a food critic at MetNights Magazine. It was unlike anything else I’ve ever experienced, and honestly, it taught me more about food, nightlife, and business than I ever thought possible. It’s one of the most striking jobs I’ve ever had, not just because of the knowledge, but because of the opinions people want from you.

I quickly learned, for example, that people really do want to know what professionals notice when we hit a venue. I can’t name how many times I’ve been asked for an opinion on a favorite restaurant or the “inside scoop” on a diner that’s generating buzz.

So, I decided it’s time to come clean about what really matters to me as a critic when I go out to eat. Here’s how to see things through this food worker’s eyes, and why it all matters. In this chapter of this multi-article arc, I’m going to explain what ticks off restaurant critics the most.

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ACCEPTANCE Believe it or not, there are very few things restaurant critics notice more than the way venue staff members treat their clientele.

Nothing is quite as aggravating or infuriating as seeing a fancy restaurant that makes a point of turning away clients just because “they don’t look like they belong there.”

I honestly believe that the best restaurants are the ones that welcome you with open arms, regardless of who you are. Giving great service means you never should feel like you’re being talked down to by the waitstaff, or being excluded based on your appearance.

On one occasion, I went to a Jersey Shore venue that refused to seat me after they realized my non-white work partner wasn’t looking for a job there. The waiter didn’t realize that the restaurant’s PR firm hired me to dispel rumors of racism.

By the time we left, we had three frantic phone calls begging me for a do-over, as well as a text message claiming I “forgot my bottle of Remy” at the bar. I ended up blocking the number and trashing the review.

KNOWLEDGE

Regular restaurant-goers don’t really ask waiters about their suggestions or knowledge of the food, and if you ask me, that’s criminal. Waitstaff knowledge about the food, cooking process, and culture is the hallmark of a great restaurant. It shows passion. It can also guide you to a better meal.

If you want to rate a restaurant like a hired critic, quiz the waiters on what pairings would go well with dishes, ask them where food was sourced from, or ask them which dish is their favorite. If they can’t come up with an answer, chances are that the restaurant can’t retain good staff on hand. fooddrinkmagazine.com

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THE KITCHEN Fun fact here—restaurant critics will often tour the kitchen to get a better feeling of what’s going on. It’s a lot like Kitchen Nightmares, really. As someone who’s done a tour of multiple kitchens, I can tell you that the kitchen’s cleanliness often makes or breaks my interest in a venue.

You might not be able to tour a kitchen all the time, but it’s still something that’s worth writing about. In this arc, I’m telling everyone about the do’s and don’t of kitchen life. Here’s my criticapproved list of what to watch out for when you’re in (or near) a kitchen...

CLEANLINESS

II once “accidentally” dropped in a kitchen of a venue I was rating, and immediately left after seeing a kitchen covered in stains. I had every right to, too. Kitchens that aren’t clean come with a litany of problems associated with them.

A clean kitchen is a kitchen that keeps people from getting sick. It’s also a sign that you won’t end up with flavors that don’t mesh well messing with your food, or worse, find wildlife in your dinner. If it doesn’t look clean, it’s not clean. If it doesn’t smell clean, it’s also not clean. Don’t mess with unclean restaurants, please!

FOOD PRACTICES Would you ever want to pay to eat a meal that’s been sitting out on a counter for half an hour?

I’m willing to guess you wouldn’t. Yet, a lot of restaurants do this on a regular basis. Many restaurants also store vegetables with meats, mix cutting boards, and use microwaves to reheat foods.

This. Is. Not. Okay. At best, you’re paying $10 or more for a microwave meal. At worst, you are putting your health at risk. Cooking food safely and serving it immediately is crucial to a restaurant’s value. If it’s not cooked properly, it’s not something you should ever eat.

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TEMPERATURE

That’s why it’s so important (and impressive) to see a kitchen that runs like a well-oiled machine.

Here’s a good way to determine whether the kitchen’s doing its job properly: check out the

Kitchens that don’t have effective teams are

temperature of the food that you’re being served.

kitchens that make disastrous food. I’ve

Hot meals should be hot, cold meals should be

personally witnessed screaming matches behind

cold, and sushi should be room temperature.

the scenes, as well as literal food fights. Needless to say, I was rightfully leery of actually eating

Unevenly heated food is a telltale sign of

anything on the menu.

microwaving, which is never acceptable. If you’re unsure of ingredient freshness, check out the mozzarella. Mozzarella should be room temperature, not chilled. Chilled mozzarella is a sign of improper food storage that can detract

MY BOTTOM LINE

from flavors you want to taste.

TEAMWORK

The kitchen is the most important room in any restaurant. If things aren’t working out well there, you should never eat at that venue. If you want to

Kitchens, by nature, are very chaotic. There’s a lot

play it safe, stick to venues that have a visible

of food being prepped, a lot of people running

window into the kitchen. You can’t hide anything

around, and things that need to be done.

from clients if they can watch you!

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THE FOOD At the heart of every restaurant is their food. Bad food means you’re dealing with a pretty terrible or even dangerous establishment. As a food critic, it’s my job to keep people from eating at venues that don’t have their best interest in mind.

You might be curious about what foodies like myself notice when they are out and about. Here’s a quick list of some of the things I look for when I’m reviewing a restaurant.

FRESHNESS KWithout fresh food, a restaurant has nothing. Bad food can and has killed people before. So, I always start with examining the food for signs of less-than-fresh dishes. Some signs are easy to Fishy smells at seafood or sushi restaurants, for example, are a dead giveaway that the food they’re making isn’t fresh. Wilted lettuce, squishy fruit, stale bread, and food that just doesn’t taste right are dead giveaways.

Some signs of bad food aren’t that blatant. I take notice of special menus that have certain meats or vegetables as main themes. This is a sign that restaurants are making an effort to get rid of stock before it expires!

INGREDIENTS AND SOURCING I’ll admit it, I’m a huge fan of seeing menus that involve exotic ingredients and foods that have their sourcer plainly written for all to see. Why? Because it a sign that the restaurant is dedicated to getting good ingredients, and shows a desire to push the envelope when it comes to menu creation.

That being said, I do try to avoid “trendy” ingredients like truffle or sriracha. These are often used as a marketing technique to grab the attention of others, rather than actually deliver flavor.

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TASTE What’s a good meal that doesn’t taste great? Nothing, that’s what. At the end of the day, if the food doesn’t taste good, it’s not a good restaurant.

No amount of fresh ingredients or cool ideas can make up for food that tastes foul or feels strange in your mouth. It’s really just that simple.

PRESENTATION Prior to being a food critic, I worked at an online restaurant that shipped foods across the country. To give people an idea of what they’d get, they’d take pictures. One of the photos that was put up looked like cat vomit. The food itself tasted great, but no one wanted to order it due to its appearance.

What I’m saying is that presentation matters. It matters a lot, actually. If the food looks like it was slopped on a plate without a second thought, I won’t be a happy foodie—nor would food bloggers

MENU DECISIONS

who wanted to add a new shot on their ‘gram.

The menu of a venue also can serve as a warning to others. A good rule of thumb among critics is that no menu should be over three pages long. This indicates that the kitchen hasn’t mastered any dishes, or has too many ingredients to actually keep things fresh.

Similarly, a menu that relies on cheese and butter tends to be a warning to me. Fats taste great, but they are often used as a way to avoid skill or cheapen the ingredients that are being served to you. As a result, it’s best to avoid places that regularly push large amounts of grease.

Specializing in a certain type of food tends to be a good sign of a great restaurant. It means that the kitchen knows what the

MY BOTTOM LINE TA restaurant critic’s main interest is the food, and they know what to look for when they’re eating out.

Freshness, flavor, and presentation are the most important parts of a dining experience, and if you don’t have that, you have nothing at all. fooddrinkmagazine.com

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The bar area is the lifeblood of many restaurants, and rightfully so. It’s one of the most profitable parts of the restaurant industry and can make or break your

THE DRINKS

experience there. Bars also act as a good gauge of the restaurant’s care of clients.

Part of being a food critic is knowing what to watch out for when you hit the bar. Did you ever wonder what makes the difference between a good and great bar, or what makes a restaurant a total no-go? In this arc, I’ll reveal what a restaurant’s bar says about them.

THE BAR MENU A bar’s menu can speak volumes about the restaurant you’re at. Drinks set the tone for the night, and to a point, reflect the bar’s unique brand. That’s why I’m leery of bars that only serve beer, wine, classic drinks, and shots on tap. It’s a sign that they lack effort, and that they don’t want to stand out in a crowd.

A green light from me is seeing a bar menu that includes unique cocktails involving rare ingredients. Its proof that the restaurant is willing to go the extra mile to set themselves apart, and that they have a certain level of dedication to their craft.

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CLEANLINESS

BAD DRINK PRACTICES

For the life of me, I can’t name how many bars I’ve

When I’m working, I make a point to watch the

visited that had water stains (or other stains) on their

bar like a hawk. Bad bars and restaurants often

glasses. This is not acceptable. If a bar can’t even get

use sketchy tactics to make their ends meet.

their glasses clean, how can you trust that the rest of

Things like using cheap liquors instead of top

the venue is clean?

shelf are a bad sign, as is the practice of mixing old bottles of wine with new ones as a way to

This is one of the reasons I order beer at every venue

save money.

I’m critiquing. Beer, when poured through a clean tap, will have suds that cling to the glass. No suds, or

Some of these practices, including wine mixing

low suds, means that you are likely drinking booze

(or “marrying drinks”) are actually illegal. So, if you

from a tap that hasn’t been cleaned in ages.

see this happen, it’s probably a sign you should

SKILL Mixing a good drink is a skill that comes with time, and a good restaurant critic knows this. Most critics I’ve met have a go-to drink they order as a way to ensure the restaurant hires good staff. That being said, a highly unusual cocktail that has a great presentation can be proof enough of a bartender’s level of skill.

bail from the restaurant.

MY BOTTOM LINE The way a restaurant treats its bar will tell you volumes about how good (and safe) their food will be. Should you notice a lack of effort at the bar, it’s often best to just skip the food altogether.

My personal go-to is a classic Manhattan. If it goes down smooth, has a minimal burn, and tastes refreshing, the bartender knows what he’s doing. If I’m not feeling a Manhattan, I’ll order a house drink to see what they can do.

PAIRINGS Part of understanding the art of drink is knowing which drinks match well with food. I generally ask about wine pairings with my meal to see how well people understand wines. If a bartender or waiter just shrugs their shoulders or offers a random red or white wine without talking about flavor, chances are they really don’t know (or care to know) about pairings.

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Bailey Woodean

Most Populer Recipes Edited by Bailey Woodean

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SPICY, TANGY CHICKEN WITH GOUDA AND CHEDDAR MAC

This is one of my favorite dinner recipes. I don’t

Cut chicken breasts into even strips

make it too often due to it not being the

Lightly beat eggs with hot sauces and any additional

healthiest dinner, but I serve it with a salad to try

spices you may want to incorporate

to make it healthier.

Set up three bowls (one for whole wheat flour, another for egg and hot sauce mixture and a third for panko

MY HALF FRIED, HALF BAKED SPICY CHICKEN WITH MY GOUDA AND CHEDDAR MAC RECIPE

bread crumbs) Dress each strip individually in the above bowl order Place dressed strips in the oil in a hot pan Repeat for all strips Fry each strip on all sides until golden brown and toasty Remove strips from the pan and place on a cooling

Chicken ingredients 2 chicken breasts, cut into strips 1-2 cups of whole wheat flour 1-2 cups of panko bread crumbs 2 eggs slightly beaten 2 tablespoons of Frank’s extra not Red Hot Sauce 2 tablespoons Garlic Hot Sauce Oil or bacon grease for frying Macaroni and cheese ingredients 1 16ounce box of pasta (I chose penne) 2 cups of smoked gouda cheese, shredded 2 cups of sharp cheddar cheese, shredded 4 cups of whole milk 4 tablespoons butter Salt and pepper to taste Garlic and herb mixture to taste Parsley flakes for garnish

rack on a cookie sheet Once all strips are fried and placed on the rack, insert the rack, cookie sheet, and chicken in the oven Bake at 350 degrees Fahrenheit for about 20 minutes Boil the pasta as directed until noodles are tender In a separate pot, melt the butter Add about 2 – 3 tablespoons of flour to make the roux Mix well All to cook about 30 seconds before slowly adding milk, continue stirring Allow milk mixture to warm (not boil) before adding salt, pepper, and other desired spices Slowly add the cheeses, alternatively Continue stirring until all cheeses are well incorporated Drain pasta and put back in cooking pot. Combine cheese with pasta until well mixed. Sprinkle parsley flakes on top for garnish.

Remove chicken strips from oven when done. Plate and serve with a dipping sauce of your choice (I used ranch dressing), macaroni and cheese and a side salad.

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MY NOTES This time making this dinner I used leftover bacon grease that I had in the fridge to cook my chicken in. I don’t always make my chicken spicy with the hot sauce and I even left two smaller pieces spice-less for my son. I recommend using a cooling wire rack on top of a cookie sheet when baking the chicken in the oven to ensure your coating stays intact and is entirely crispy.

Sometimes placing the chicken directly on the cookie sheet can make the bottoms soggy as the cooking grease dredges the bottoms. I didn’t season the panko bread crumbs this time around, but I have in the past. I usually sprinkle some salt, pepper and garlic powder into the panko mixture.

The cheese sauce can be adjusted per your preferred taste. I often tweak my sauce as I make it and more often than not I just experiment and “wing it”. Sometimes it turns out well, sometimes it’s a lesson to learn from. I have added garlic, onion, roasted bell peppers, and various other items to my sauce in the past and they have generally turned out well.

Overall, the chicken turns out moist on the inside and crispy on the outside. The coating was not as spicy as I had intended it to be but it was plenty spicy for my palate. If you prefer extra hot chicken then I would increase the hot sauce in the egg mixture as desired and use a spicy dipping sauce.

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Barbeque Chicken breast, smashed red potatoes and steamed baby carrots fooddrinkmagazine.com

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This dinner plan is probably one of the more

Instructions

traditional that I have done lately. But, even

Set crockpot to low if cooking for 5-6 hours

with this classic, I still find a few areas to

or high if cooking for 3-4 hours.

experiment, keep things simple, yet delicious!

Spray the inside of crockpot with nonstick

The Barbeque Chicken

cooking spray to prevent sauce or ingredients from sticking and to make for easier cleanup.

Spread about half a cup or more of the sauce on the bottom of the crockpot.

Place your chicken breasts in the crockpot.

Pour remaining sauce over the top of the chicken breasts. (if you are using any additional ingredients you should add them now).

Cover with lid and let cook, unopened for one hour.

After each hour of cook time, rotate chicken and baste with sauce and ingredients to ensure even cooking, flavor and tenderness.

Allow chicken to rest about 5 minutes once cooked through.

Top with additional sauce and ingredients if desired.

Serve warm, enjoy!

I usually choose Sweet Baby Ray’s Barbeque Sauce as the sauce of choice and I also typically cook the chicken breast on the grill to give them the smoky flavor. This time (since it’s January in Western New York) I chose to cook the chicken breasts in my slow cooker. I also decided to try a different barbecue sauce called Dinosaur Barbeque Sauce.

Ingredients Two large chicken breasts (skinless and boneless) (this will feed 2 to 3, adjust for your group size) About two cups of barbecue sauce of choice Salt and pepper to taste Optional: chopped red onion, bacon bits, garlic, chives, cheese, etc

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The smashed red potatoes This part of the recipe can be done with any type of potatoes that you happen to have on hand. I prefer to keep the skin on my potatoes to help retain the fiber and nutrients the skin offers. Plus it adds a nice texture, in my opinion.

Ingredients About 8 good sized red potatoes (this will feed 4 or more, adjust for your group size) About 4 ounces of cream cheese One stick butter (I use salted)

IIngredients One package baby carrots Salt and pepper to taste Optional: butter, additional seasonings, olive oil, etc

Salt, pepper, and garlic to taste Optional: chopped white onion, garlic, paprika, onion powder, parsley, etc Instructions Clean potatoes and remove the skin if desired

Instructions Bring a medium-sized saucepan, half full of water, to a boil Place the steaming rack into the saucepan

Cut potatoes into quartered pieces or smaller

Dump baby carrots onto the steaming rack, cover

Add them to a pot of boiling water and allow to

and allow to steam until tender.

boil until tender.

Remove from steaming rack, toss with olive oil or

Add chopped onion and/chopped garlic to boiling water if desired Drain and add to a glass mixing bowl

butter if desired Top with salt, pepper, and any additional seasonings you desire.

Serve warm, enjoy!

Add cream cheese, butter, spices, and anything else you want to the mixing bowl.

Smash ingredients together or use a standing mixer to blend ingredients until well incorporated.

Serve warm, enjoy!

At the end of the day the things that truly matter come to light. Are you (and your family) happy? Are you (and your family) safe? Are you (and your family) fed and healthy? I strive to deliver these things to my family, and I hope with this meal plan you can, too!

The steamed baby carrots I believe in keeping things simple but delicious.

The baby carrots in this meal are the easiest part, but they are essential for nutrition and balanced flavor.

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HOMEMADE ZUCCHINI BURGERS ON TOT BUNS

This may sound like an incredibly odd combination of ingredients but I have to say, this was a wonderful experiment that I will likely perform again and again! I hope you find inspiration in it and give it a shot as well.

Zucchini Burgers 1In my burgers, I was limited by supplies that I had on hand. Buying groceries in this era of the COVID-19 pandemic is quite different and many times you just get what you can get when you can get it. So, while I wanted to create the following recipe step by step, I simply could not under the circumstances.

I was able to use the zucchini, bread crumbs, seasonings, and a single egg lightly beaten. I added some shredded cheese to my mixture as well as about a teaspoon of garlic salt. fooddrinkmagazine.com

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Ingredients 2 cups shredded zucchini 1 medium onion, finely chopped 1/2 cup dry bread crumbs 2 large eggs, lightly beaten 1/8 teaspoon salt Dash cayenne pepper 3 hard-boiled large egg whites, chopped 2 tablespoons canola oil 4 whole-wheat hamburger buns, split 4 lettuce leaves 4 slices tomato 4 slices onion

Tater Tot Waffles Ingredients 1 (32-ounce) bag frozen tater tots, thawed 1 tablespoon cajun seasoning Kosher salt and freshly ground black pepper, to Instructions In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt, and cayenne. Gently stir in chopped egg whites.

Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Serve on buns with lettuce, tomato, and onion.

I cannot wait to make this recipe again step by step as listed above, and I think I would keep my additional seasoning and shredded cheese as well!

taste 2 tablespoons chopped fresh parsley leaves Instructions Preheat a waffle iron to medium-high heat.

Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.

Working in batches, spread tater tots in an even layer into the waffle iron; season with cajun seasoning, salt, and pepper, to taste. Close, pressing down firmly to flatten, and cook until golden brown and crisp, about 5-6 minutes, or until desired crispness is reached. Repeat with remaining tater tots, adding more nonstick spray as needed.

Serve immediately, garnished with parsley, if desired. fooddrinkmagazine.com

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Building the burger Now that you have made your burgers and your tot waffles as described above, you can now begin building your burger! Using two pieces of tot waffles and one zucchini burger, you will use one waffle as the base of the sandwich, placing the burger on the top of it and the other tot waffle will serve as the lid to the sandwich.

As for the other burger ingredients, I didn’t have lettuce, tomato or onion on hand. I decided to top my burger with a tablespoon of warmed salsa con queso before placing the lid onto it. Optional sauces also include ranch dressing, mayonnaise or even sriracha sauce. I have also heard of people making a tzatziki sauce for their zucchini patties to be dunked into. You can find a recipe for this sauce here: https://thewanderlustkitchen.com/authenticgreek-tzatziki/

What about sides?

You can have any typical burger side dishes on the side of this recipe. Though, with its vast textures, flavors, and variety of ingredients, you may want to keep the side dishes simple with a salad, sweet corn or rice. French fries would likely lead consumers into a carb induced coma, though that is also an option.

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