Food Drink Magazine Issue 3 October 2020

FOOD DRINK &

MAGAZINE

7 SIGNS YOU’RE DEALING WITH AN INSUFFERABLE FOODIE PASSION FOR PIZZA EL PASO AND THE SALTY BEANS LIVING IN THESE UNCERTAIN TIMES POPULAR LONG-GONE RESTAURANT FOODS OF THE 19TH CENTURY

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7 Signs You’re Dealing With An Insufferable Foodie

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El Paso And The Salty Beans

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EDITOR AND PUBLISHING

Passion For Pizza

DIRECTOR Hakan KESKIN admin@fooddrinkmagazine.com ADVERTISING AND MARKETING COORDINATOR Gizem KESKIN gizemkeskin@fooddrinkmagazine. com AUTHORS Ossiana TEPFENHART

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Do You Want To Join A Food Journey With A Chef?

Morgen SECHLER Fawad ZAFAR Kayla EATON Tanner FLICK

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Living in these uncertain times

Bailey WOODEAN Desirée Piña

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Is Cold Brew Really All It’s Cracked Up To Be?

PUBLISHED BY

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How Americans Learned To

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Love Exotic

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Food

Valter’s at the Maennerchor

CONTENTS

47

41

The Organic Coup, changing the

43

Are Grocery Stores Distracting Us

way we see fast food

From What Fresh Really Is?

The Original Steve’s Diner – Rochester, NY

55 Cielito Lindo

53

59

What Is Your Relationship With

Popular Long-Gone

Food?

Restaurant Foods Of The 19th Century

Most Populer Recipes Edited by Bailey Woodean

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Eggplant Parmesan, Sauteed Romaine Salad And Italian Bread

Reservation for Two-at Home

56

Most Populer

Recipes Edited

by Bailey

77

Woodean News

- CREATE YOUR OWN -

STORY

Ossiana TEPFENHART

7

Signs You’re Dealing With An

Insufferable Foodie

fooddrinkmagazine.com I 5

As a restaurant critic and a food lover, I know that there’s a growing stigma surrounding foodies. When a restaurant worker hears I’m a foodie, I see that eye roll they do. I see the look of worry set in. Truth be told, a lot of “foodies” just use the label to sound pretentious, bash waitstaff, and look more sophisticated than they really are.

In my opinion, foodies have a duty to police others who are making the lot of us look bad. Worried your friend is an insufferable foodie? Here are seven signs you may need to step in...

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You see them berate waitstaff over the food or drinks.

This is never okay, regardless of how bad the food is. Waiters are not the ones who made the food, so why punish them? Sadly, many “foodies” just use their title as an excuse to do this.

They are trying strange food combinations that you know don’t taste good, just to prove they are sophisticated.

Being a foodie is about enjoying good food and appreciating its history, not about cramming exotic ingredients willy-nilly down your throat. Just tell them to knock it off.

You’re getting the feeling they think simple recipes can’t be good New doesn’t always equal better.

Sometimes, a classic bowl of red beans n’ rice works just as well as a molecular gastronomy meal. Food is about the experience, not about novelty.

The food they insist on eating is the new trend du jour.

Did you ever notice how aggravating it is to see people hop from trend to trend, never really showing a true preference for anything? Yeah, stop that.

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YYour friend makes snarky comments about personal preferences.

While there are some general rules people abide by when serving food or eating food, the truth is that food is a very personal matter. Everyone has their own preferences, and sometimes, those aren’t mainstream. If your friend ends up making comments about a food item being mundane, wrong, or mainstream, it might be time to put them in check.

It almost seems ilke they go to restaurants to critiicize them.

A little critique is great, as long as they also focus on the good aspects of a meal too. Unfortunately, a lot of foodies seem to take going out as a way to disparage restaurants and the food they make. That’s not pleasant nor fair.

You honestly get embarrassed to be around them at a restaurant or when they’re eating.

Do you get worried about your friend’s reaction to foods presented to them?

Do you actively avoid hanging out with them because of it? It may be time to reel their behavior in just a little. https://www.fooddrinkmagazine.com/7signs-youre-dealing-with-aninsufferable-foodie/

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CRAFT, NONALCOHOLIC BEER

Tyne MELROSE

EL PASO AND THE SALTY BEANS

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Set in the suburban town of Plainville, Connecticut on its quaint Main St. is El Paso restaurant. “El Paso” in Spanish means “step”. A common expression used in Mexico is “paso a paso” which translates in English to mean “step by step”. “El Paso” also translates from Spanish to English to mean a crossing place or a passing. El Paso, Texas is a city in the United States that borders the country of Mexico.

Hence, “El Paso”, meaning crossing the US/Mexico border.

"Although my son and I are far from El Paso geographically, we stepped into the restaurant and immediately felt our own little piece of Mexico right here in Plainville."

El Paso’s décor is tastefully presented and captures Mexican beauty in its own way.

The décor is tastefully presented and captures Mexican beauty in its own way. The entire restaurant is in comparison to the size of a three car parking garage if I had to guess but packed with so much color and detail. It’s simply beautiful but has that homey small feel to it as well.

From the ceiling hung brightly colored cutouts of birds, flowers, and suns. It reminded me of snowflakes crafty people make out of white paper at Christmastime. All the walls were painted a welcoming turquoise color, perfect for capturing your attention.

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On one wall was a sombrero (a large straw hat typically worn in Mexico) with streams of green, white, and red exploding out of each side. The colors represent the Mexican flag. On another wall were many paintings of people showcasing Mexican culture. There was a painting of a woman holding a flower pot above her head, and a man playing the drums. A gorgeous painting of a yellow three-story structure stood between them.

It had some golden bells just below the cross that was situated at the top, and a large welcoming door in the middle. It reminded me of a church.

In the front of the restaurant was a garden with green, long stemmed, healthy plants outfitted with its very own mariachi (a Mexican musician dressed in native costume) statue. My son got a kick out of this thoughtful and creative display, as did I. As soon as we walked in we were greeted by a young teenage girl who was dressed down with no name tag or uniform to identify herself. She was sitting at a table talking with an older gentleman.

If she hadn’t asked us whether we were there to dine in or take out, I wouldn’t have known she worked there. She let us know we could sit anywhere, so we chose a table by the garden with the mariachi statue.

A few moments after we were seated, Spanish music started to play from the speakers above and an appropriately dressed waitress came out to take our beverage order. We ordered a diet coke and a sprite while perusing the menu.

There was a lot of typical Mexican fare on the menu including enchiladas, burritos, nachos, tacos, etc.

Our waitress came back with our drinks; a sprite and a coke presented to us in those old fashioned style glass bottles. She also brought us glasses of water and to our surprise a basket of tortilla chips and a good sized red bowl filled with salsa.

Our meal was served piping hot on a white ceramic plate and consisted of a cheese quesadilla, accompanied by a side of rice and beans. The plate was also garnished with individual servings of guacamole, sour cream, and pico de gallo. It all looked delicious, we could hardly wait to dig in!

First we tried the Spanish rice. Orange in color, fluffy in texture, and it surely did not lack in taste! The rice was just as flavorful as the restaurant was colorful. Next up was the refried beans. The cheese was melted on top making them look so appealing to our taste buds.

Although I did order a diet coke, not a regular coke, I didn’t want to cause any headache by having her exchange it. (insert dramatic music here) We enjoyed the soda in the glass bottles as it was a unique experience.

Most restaurants bring us fountain style drinks from watered down soda machines.

We placed our lunch order and waited patiently for our meal while enjoying the sounds of Spanish music and chowing down on the complimentary chips and salsa. The salsa had robust flavor and the spice was not overpowering. The chips tasted fresh and homemade, not store-bought which was great. The restaurant was empty upon our arrival, but we were now sharing the three car garage space with an elderly couple who I noticed were thoroughly enjoying their martinis. Due to the lack of patrons, our lunch was ready in a very timely fashion.

Sadly, that first bite was the last bite. I assume the chef was very heavy handed with the salt.

My son agreed, referring to the beans being the same taste as swallowing a salt shaker. Lastly, onto the quesadilla!

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Crispy on the outside, perfect texture in the middle, and the chef must have the amount of cheese to add to it down to a science!

The quesadilla itself was reason enough to eat at this establishment again. I then dipped my quesadilla in the guacamole and took a bite. I swear I was so close to heaven after that bite, I could hear angels sing.

Hands down, the BEST guacamole I have ever tasted! I could taste the lime, avocado, and cilantro all mixed together in a single bite. We finished eating and tracked down the waitress to pay our bill. My lunch total came to about 14$ which isn’t bad in my opinion for an authentic Mexican meal.

It would’ve been a few dollars less if I sent back that wrongly delivered coke and just drank the complimentary water. Still, it was a great experience, and it’s definitely a family friendly restaurant. I recommend it to anyone looking for a tasty Spanish meal, yes, even with the salty beans. We will definitely return to try other things on the menu little by little, bite by bite, paso a paso. https://www.elpasorestaurantct.com

6 E Main St, Plainville, CT https://www.elpasorestaurantct.com/ (860) 793-8933

https://www.fooddrinkmagazine.com/elpaso-and-the-salty-beans/

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Tyne MELROSE

PASSION FOR

PIZZA fooddrinkmagazine.com I 13

Pizza. It’s everyone’s favorite food...or at least it should be. There’s something to be said about pizza. It brings and bonds people together. It can be customized to suit everyone’s preference. It can be eaten literally anytime of day! Pizza is love, satisfaction, and a whole lotta happiness.

Three billion pizzas are sold in the US every year.

Three billion!! That’s three billion chances for people to come together to the table and eat. (Assuming they aren’t eating the whole pie themselves ) Pizza makes everyone happy. The pickiest eaters (aka kids) will eat it, adults will eat it, even the elderly will surely put in their dentures to make sure they can get in on the action!

It’s for the young and the old and the in between. Pizza is an all occasion food too.

Pizza is suitable for movie nights, raduations, birthdays, heck I even had pizza at my best friend’s wedding!

Pizza can be given as a gift in the form of a gift card too! When I order pizza at my house, I set it on the kitchen table as soon as it arrives. We open the box and eat it with our bare hands slice by slice! No plates, or utensils needed which means more time spent with my family by having no dishes to clean! Pizza truly has the power to bring friends and families together. Bonding over pizza is one of my favorite things to do.

Pizza is also one of the few foods that can be made or ordered to everyone’s liking.

Pizza comes in all different sizes from personal to party sized. From rectangle and square cut to round and triangular cut, each slice is appealing to the eye. The box it comes in just screams happiness. Cheese is another customizable option on pizza.

There’s plenty to choose from. Ooey gooey mozzarella to sophisticated Parmesan. Or bold ricotta to vegan options as well! And let’s not forget about the sauce. It can be made without sauce if you prefer but I myself can’t live without the garlicky white sauce. There’s also the standard tomato sauce and even pesto sauce as a choice.

Don’t even get me started on the toppings.

My personal favorite is veggie pizza. Load it up with some crunchy onions and succulent green peppers or black olives and fibrous spinach. There’s also meat options from the popular Italian pepperoni to seasoned sausage or hamburger. Then there’s the specialty pizzas; Hawaiian, chicken and bacon, veggie delight, meat lovers, the list goes on! And the crust! Holy heavens! The crust! Thin crust to deep dish to stuffed crust to English muffins or even tortillas used as crust. Pizza can also be made to suit everyone’s dietary preference as well. From gluten free to cauliflower crust, it can be prepared so many different ways so no one has to miss out. There is no limitation to the creation of pizza!

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Pizza is not only the most versatile food for how it is prepared but it is also the most versatile for when it can be eaten! When you think of scrambled eggs, most people categorize that as a breakfast food. Ice cream as a dessert food, a salad as a lunch food etc.

But pizza can be eaten anytime!

Pizza can be eaten for breakfast cold leftover from the night before. It can be eaten for snack as bagel bite pizzas or pizza roll ups. It can be eaten for lunch as a lot of places sell by the slice or grab a microwaveable frozen option.

It can be eaten for dinner after a long day of work. My personal favorite time of day to enjoy it.

Pizza can be divulged at 2am after a long night of partying...or studying? Pizza is also the easiest food to find! There are even apps you can download (slice, one bite, etc.) dedicated to finding local pizzerias to satisfy your needs no matter where you are!

Pizza can be found on almost any menu at any restaurant you go to. It’s not like some random food, take jackfruit for example where you have to really search hard for. Pizza is attainable and available everywhere.

As I stated before, pizza should be everyone’s favorite food. It is without a doubt my favorite and the undisputed champion of all meals. It is the Oprah Winfrey of foods. It strengthens relationships and promotes family time. It can be prepared however your heart desires and according to your lifestyle or dietary needs.

Pizza can be found all over the world. There’s so many options.

You can eat it anywhere and at any time with anyone! You can have it healthy and homemade, cold or hot, delivery or dine it.

The options are endless. Go on and Gordon Ramsey it up in your kitchen, or dominoes track it to your house. However you get it, just go get it; you’ll thank me later.

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DO YOU WANT TO JOIN A FOOD JOURNEY WITH A CHEF?

GIUSEPPE AMATO fooddrinkmagazine.com I 17

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.

In this experience, you can take a tour of your chefs’ favorite dining places, which can include gourmet shops, local markets, craft stalls and other special places your host will share with you. You will have the opportunity to chat with artisans, eat local food and taste local specialties and get to know your passionate chefs.

Are you ready to meet one of the most talented personal chefs on New York? Here is Giuseppe Amato. If you like Italian food culture and cozy home atmosphere, need to see this interview.

We asked Giuseppe Amato Can you give some information about yourself?

Hello, My name is Giuseppe, an Architect by profession, and Personal Chef by passion. I was born and raised in Afragola, this little town outside Naples, named after the “Strawberry” and I currently live in a city everyone calls the “Big Apples”. It’s all about the food here!

Back in Naples, I grew up in a family where everyone was cooking, grandparents, mom, and aunts, and this inevitably inspired me and motivated me to love food, cooking, simple ingredients, and continue my family legacy. Cooking is an act of love and thru I have always wanted to bring and share a message of love and authenticity.

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After 15 years in the Design Industry, 3 years ago I have started exploring the Food Industry professionally and founded my brand Amato Cibo which is in Italian means “beloved food” and Amato is my family name also! I see my brand as a sensory journey to Italy thru memories, flavors, and anecdotes.

Thru a social dining experience, private cheffing, cooking classes, food style, and a personal blog I have able to be true to my origins first and then gained a lot of interest and expanded my networking.

I pride myself to be featured by several digital platforms that channel and offer Food Experiences all over the world. It almost became my only source of commitment and inspiration and I guess I will be devoting my career to it.

How did you decided to go to Italy to USA? Living in New York has always been the biggest aspiration of my life. New York was a forbidden dream for me! It is such a vibrant and exciting place, also so young and reckless. So, when my partner at the time was been transferred to NY from Italy for work, we both couldn’t refuse ... and the rest is history.

How did you begin that kind of unusual job?

Where this idea came from?

I am an architect and interior designer by profession, but cooking is definitely my calling.

When I realized authentic Italian food was hard to find in the US, especially from the south of Italy, I became inspired to share my family’s recipe with others. Cooking helped me maintain my Italian roots despite the distance from home.

Cooking comes so easy and natural to me; it is something innate that I cannot control.

fooddrinkmagazine.com I 19

I started hosting dinner with strangers in New York using a social dining experience app on which people can book a seat at my table, come over, enjoy a homemade meal that comes with so much culture and soul, and make connections.

What was the most interesting memory for you in this journey?

The most interesting memory in this journey is a little curious kid I used to be, working with

Sometimes talking with a stranger over a meal is

my grandpa Pasquale’s orchard, and

the most intimate thing you could do. There is no

harvesting with him fresh ingredients.

judgment, no barriers; just openness.

How Amato Cibo Works?

Do you have any favorite recipe on your menu?

I have quite a few favorites dishes, but If I have to mention one, it would be Neapolitan ragù! It’s a slow-cooked tomato sauce with different kind meat, simmered for hours until it gets a rich texture, string flavor, and earthiness. It’s a recipe passed for generations in our families in Naples.

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Amato Cibo, which in Italian literally means “beloved food” is an intimate and sensory journey to motherland, Italy, and down deep Naples, to my childhood made of simple ingredients, stand out flavors, and vivid memories. All I love about food given to my guests, and customers.

How the Covid-19 process affects your job?

COVID affected my cooking because I’m turning a big passion for a real profession and devotion.

With this method you can explore thousands of delicious food around the world. You just need to find the social eating experience that is right for you on proper destination. Then we’re sure you’ll find the perfect food experience. Your personal chef is waiting to meet you and share their food story with you.

If you want to learn more about Amato, please visit https://amatocibo.com/

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Bailey WOODEAN

It should be no surprise to anyone what I am referring to by ”these uncertain times”. With the rapid spread of the coronavirus, many areas of the world are being infected and thus invoking a ”no contact” ruling to help slow the spread of the virus. As you might imagine, limiting contact with other people is quite a challenge. So, how do we adjust to living in these uncertain times?

Living in these uncertain times 24 I fooddrinkmagazine.com

Attending social gatherings As isolating as it may seem, the best way to slow the spread of the virus is to limit the time spent with other people, especially large crowds. So, how do you continue your social life? Instead of meeting up for book clubs, drinks, movie nights, or family dinners, consider using video chat apps to stay in contact and socialize. Take advantage of video chat apps and watch your favorite shows, eat meals, discuss your book of the month club, and cheers with a glass of wine all with the help of video chat apps. It is essential to limit any unnecessary inperson contact, but that doesn’t mean limiting contact with other people altogether. In fact, experts highly recommend turning to the digital world now more than ever to prevent possible exposure, the spread of the virus, and also prevent depression that can happen due to isolation.

Delivery services AThere are several delivery services available that can help provide food and services to the public which will ultimately help slow the spread of the virus and help keep people safe.

The experts have said that there is no evidence that the coronavirus is affecting our food sources so why not buy into the world of delivery?

fooddrinkmagazine.com I 25

Restaurants It is important to note that not every

So, you may leave a note or add it into the

restaurant is likely to take advantage of the

delivery instructions on your app order that

delivery services out there. So, before you

the driver should leave the food in a safe

have your heart set on a specific cuisine

place near your front door, or in

from a specific restaurant, look online to

authentication that works for you. You can

find out if it is an option. You will also need

have a jar or container of some kind to put

to log in and put your address into the

the tip in so that the driver can deliver your

delivery service apps to find out if you are

food and receive their tip without physical

within a delivery range.

contact with you or your family. Give them enough time to make the switch and get

Don’t stop at one delivery app! There are

back to their car before you go out for the

several delivery apps out there and each of

food.

them has a different policy and may also offer delivery from different restaurants.

I like to also leave a little note thanking

You can also have peace of mind that the

them for their service and wishing them

delivery drivers are well aware of the

well. They are putting their health at risk to

current situation and that special

provide this service for you and to continue

instructions may be necessary.

to support their own families. A �thank you� can go a long way.

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Grocery delivery Another delivery option is to take advantage of grocery delivery services. My family has been having groceries delivered for a while now (well before the virus outbreak limited contact with others).

Before the outbreak, we would pace our order, meet our driver and help bring the bags of groceries in. However, with the ”no contact” order in place, we have left instructions for the driver on our front porch to leave the groceries and take the tip from a container we left out. With this method, we are able to safely receive our groceries and supplies and the driver still receives his tip.

As isolat mean limiting contact with other people altogether. In fact, experts highly recommend turning to the digital world now more than ever to prevent possible exposure, the spread of the virus, and also prevent depression that can happen due to isolation.

If you need medication you may want to call your pharmacy about having your medications delivered. There may be restrictions so be prepared for any answer they may give.

With all of this craziness and ”no contact” with other people it can feel isolating and overwhelming. It is important that we continue to stay in contact with others and that we continue to recover our necessities in a safe manner.

Stay safe and be well!

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Morgen SECHLER

Is Cold Brew Really All It’s Cracked Up To Be?

Oh the highly popularized drink of cold brew, making its way to the top of coffee shop menus all across America. Is it really all it’s cracked up to be and where did it come from? fooddrinkmagazine.com fooddrinkmagazine.com I I 1729

It may seem like a new revolutionary drink to us

After the coarse ground coffee is prepared and

modern day, urban coffee consumers, but in fact

put into the filter it is then placed in a vat or

cold brew has a deep, rich history that has

large pitcher with filtered room temperature

influenced multiple styles of coffee across the

water filing the container while being poured

globe. The first known idea of cold brew came

over the grinds. You then let it do its thing!

out of Kyoto japan in the 1600’s. The Japanese in

Typically, it is steeped for a minimum of 12

that time being known for icing down their teas

hours at room temperature, some brewers

quickly came to the idea of doing the same with

stretching that to 16 hours or more. After you’ve

their coffee. Although it is rumored that the

waited patiently for the cold brew to steep,

Japanese learned about this idea of preparation

simply remove the filter of grinds, pop in the

through Dutch travelers who used the cold brew

fridge and enjoy! Pour it over ice with some

coffee method as a way to have easily prepared

milk or use it as a base for an easy cup of hot

coffee on long voyages out to sea.

coffee by diluting it with some boiling water.

“Cold brew is a method that takes patience, it takes craft and care, a genuine love for a delicious beverage...”

Wherever the true history of the drink lies, it was never meant to be its own drink in the first place.

Cold brew was designed to be a concentrate, a base or one part of a larger preparation of a beverage. It continues to serve this purpose even in the more modern settings of Starbucks, Peet’s and the countless other coffee shops that provide it. You’ll commonly see cold brew concentrate diluted with milk, water, or various syrups and sweeteners. Some believe the early days of cold brew influenced the Thai to create the famously delicious Thai iced coffee. The influence of cold brew continued through Asia and parts of Europe until eventually being brought over to the west through the colonization of America.

You see, cold brew is made to be strong. Usually requiring a minimum 12 hours of steeping time, it’s heavily caffeinated compared to your typical iced coffee or regular hot cup of joe. The preparation is quite different also. You’ll typically see cold brew being prepped in large quantities, the coffee itself is usually set to a very coarse grind. Not only to prepare it for steeping for a minimum of 12 hours but also to minimize ground leakage through the typical cheesecloth like filter that is commonly used.

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However you decide to take your cold brew there is no question how delicious it can be. With the immense

“...cold brew is made to be strong”

popularity cold brew has received in such a small time, it’s important to realize its deep history before there was a consumer need. The idea of cold brew preparation possibly influenced a myriad of our favorite worldly beverages and now we can easily enjoy it in the routine of our busy lives.

So yes, cold brew is all it’s cracked up to be, even without the global marketing of huge beverage companies taking a piece of the action. Cold brew is a method that takes patience, it takes craft and care, a genuine love for a delicious beverage with a rich history and you don’t have to just get it from a coffee shop! Take a crack at brewing some and immerse yourself in the multiple delicious variations that could be enjoyed, all with a little creativity, love and genuine enjoyment for this revolutionary style of drink.

Sources https://timeline.com/the-history-of-cold-brew-coffee-isfascinating-an-1840s-algerian-fortress-is-involved1ed720352075 cream into coffee pic - https://pixabay.com/photos/coffeeamericano-bean-food-break-3740012/ .

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VALTER’S AT THE MAENNERCHOR Daphne REZNIK

Valter’s at the Maennerchor captures the combination of oldworld tradition with modern takes on classic German dishes in a relaxed venue.

My Personal Verdict

fooddrinkmagazine.com I 33

I love wandering America’s historic neighborhoods

Ceviche Tico is a Costa Rican form of the

and German Village in Columbus, Ohio is one of the

well-known ceviche, accessible in numerous

first I explored as an adult. Which has a whole

adaptations all throughout the country,

different meaning (in my opinion) than when you’re

comprising of white fish or shrimps

on a school field trip or family vacation right? It’s a

marinated in lime juice, coriander, chilis,

different level of appreciation when you’re “grown

garlic, and onions. At the point when the

up” and have chosen to be somewhere and soak in

majority of the ingredients have been

the history and culture.

consolidated, the concoction is chilled for three hours before utilization.

Settled in the early 1800’s by a large number of German immigrants, German Village is on the

On to the food. I cannot go to a German

National Register of Historic Places. The

restaurant and miss ordering the spaetzle;

neighborhood is made up of restaurants,

likewise, my partner in life and on the road

businesses, parks, gardens, and residences. Some of

this trip, feels the same compulsion with

the buildings are architecturally remarkable. And

regard to traditional German potato salad,

Valter’s at the Maennerchor captures the

served hot of course. Both were excellent

combination of old-world tradition with modern

sides, done accurately. The spaetzle had a

takes on classic German dishes in a relaxed venue,

heavy kick of black pepper but I loved it. That

that serves up both food and beer (it is in German

said, I wanted to give you all a warning!

Village and considered part of the brewery district after all!). You get the dark-wood cozy interior, but the furniture is modern and comfortable.

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One thing I have to note is how perfectly cooked and absolutely delicious the asparagus was. Clearly the asparagus was not intended to be the star of the show, it almost was (I hate to admit it!) because I am a huge fan of asparagus and, basically, any grilled food, which this was.

That said, I will not discount how enjoyable the schnitzel was. I went with pork this time and it was tender, deliciously breaded, and flawlessly cooked. The flavor, as you’d expect, was mild but balanced by the peppery spaetzle and the char of the asparagus.

fooddrinkmagazine.com I 35

976 South High Street, Columbus, Ohio 43206, https://valtersatthemaennerchor.com/ (614) 444-3531

There were a lot of outdoor tables, spread over at least two patios that we were able to see on our way into the beautiful old brick building,

My significant other order the schnitzel sandwich,

decorated with (seemingly?) antiques.

which meant he got to try the pretzel bun. Note: there is a house-made mustard on the sandwich.

Street parking is the norm in German Village,

The pretzel bun was good, but I’d still recommend

and we were able to snag a spot right on High

ordering the platter instead, as I did.

Street within two blocks of the restaurant.

Since we tried this place out during a

Only having been there once, I’d go back and try

“pandemic road trip,” the staff was all masked

even more on the menu- as long as it comes with

up and there were plexiglass separations

that grilled asparagus! Kidding aside (not really

inside the restaurant, which we appreciated. It

kidding), I am looking forward to another trip there

was nice to be in a public place but have your

and ordering up some of their sausages, the

conversation private in addition to the obvious

sauerkraut balls, and the pierogi. One thing we

safety during a pandemic.

were sure to walk out with was dessert to-go. I cannot say enough good things about it; it may

In closing, if you find yourself wandering the

have been the best thing we tried from Valter’s.

brick-paved streets of German Village, taking

We got a dark, decadent chocolate cake. As rich as

in the scenery which includes some beautiful

it was, we had no problem splitting it and eating it

red-brick homes, parks, and historical statues,

all in one sitting.

add Valter’s to your list of food stops.

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Ossiana TEPFENHART

How Americans Learned To Love Exotic Food Lucky Bird restaurant (photographed by Morgen Sechler – 6/25/2020)

07

fooddrinkmagazine.com I 37

The 70s were a wild, wild time. Punk music was just starting to be born.

KISS was making metal riffs and getting with groupies. Western music was mainstream and muscle cars were, too. Yes, the 70s were a wild time–but they also were very homogenized time.

America was still very new to international foods like Chinese takeout, sushi, and even tacos. You see, prior to the 70s and 80s, Americans didn’t have the deep interest that we now have for global fare. It was a time when most American diners would balk at Chinese food–let alone more exotic offerings like sushi.

Most of the food that we now love originally

So, what happened?

immigrant communities. Our love of pasta

Can’t imagine life with bland food? Well, if

part of the 20th century. Cuban fare, a staple in

you love tacos, sushi, Thai noodles, or blinies, you can thank your introduction to foreign foods from immigrants and an evolving attitude towards new cultures.

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was introduced to American culture through came from Italian immigrants in the earlier Florida, came from people who escaped Castro’s grips. Chinese food often found itself on California and New York menus as a result of immigration from China.

However, in many cases, authentic foreign

The more media started to mention exotic

recipes weren’t quite suitable for American

foods and praise people for having an

palates. Even when they were, getting the

adventurous palate, the more popular this

right ingredients quickly proved to be a

became. By the time the foodie craze hit the

major hassle. So, what usually happened to

2000s, people rapidly began to seek out the

foods was that they initially were marketed

most adventurous flavors they could find. Since

as Americanized versions. Those small

then, trying new food became a badge of

tweaks quickly got daring Americans

honor among many–as has enjoying authentic

curious.

flavor.

Believe it or not, the stigma towards trying new foods was one that was fairly persistent.

In many parts of the country, eating exotic fare continued to be an act met with derision up until the 1990s. However, there was something that helped people get comfortable with trying new food: pop culture.

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Morgen SECHLER

The Organic Coup, changing the way we see fast food

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Oh, the elusive fried chicken... the countless efforts to perfect this American favorite. The trials and errors so many before have endured to reach perfection.

Okay, yes, a tad dramatic but it’s fried chicken we’re talking about! Who doesn’t love a beautifully seasoned, breaded, fried up piece of chicken gold? I know I haven’t met them yet, but even if I did, I’m sure a meal at The Organic Coup would change their mind.

“The first USDA Certified Organic fast food restaurant in America.”

fooddrinkmagazine.com I 41

Their menu is fairly simple, offering fried or grilled chicken in either a sandwich, in a salad bowl, in a grain tortilla wrap or simply as chicken tenders. Some more off beat options would be a corn dog or tater tots. I opted for the salad bowl with fried chicken, needless to say, it was absolutely delicious! Shredded cabbage mixed with red onions and jalapenos soaked in a vinegar like sweet sauce with a heaping scoop of guacamole, laid under neatly cut slices of gorgeously fried chicken.

Finishing it beautifully with a tangy, roasted chipotle sauce drizzled over the whole plate.

The chicken was browned to perfection with the tasty chunks of fried batter clinging to the edges of each piece. Who are we kidding?

Those are the best parts. The flavor resembling a double coat in what tasted like a buttermilk batter. Focusing more on keeping the moisture of the chicken then the amount of spices or seasonings. This feels like a nod to the photographed by Morgen Sechler

USDA Certified Organic Label. If you’re eating that quality of chicken in a fast food

The organic Coup is a fried chicken centric restaurant with multiple locations on the west coast, holding the title of the first USDA Certified Organic fast food restaurant in America. They strongly emphasize this in their menu and in their marketing, clearly trying to be one of the necessary leaders in the healthconscious change of the fast food market. The owner,

environment you want the quality to showcase and be present, it only helps drive their many moto’s.

“Eat your peaceful protest.”

a mother with two growing sons wanted quality quick food for her family. When starting this mission,

With the overabundance of fried chicken we

she made it her goal to see that anyone can have

have in America it is a welcome treat to see a

access to quality sourced, local food in an

fast food company providing quality over

environment that usually provides the opposite.

quantity. A progressive direction that countless other food service providers should embody

Along with multiple locations they have a food truck

and practice. The Organic Coup is making big

with a very busy schedule that’s serving anywhere

moves in the fast food world, leading by

from San Francisco, San Jose, Brentwood and all the

example, serving locally sourced ingredients

areas in-between. I was lucky enough to catch The

and truly running organically. They have so

Organic Coup food truck in my hometown recently to

much going for them, but when it comes

snag a plate of their seriously impressive chicken.

down to it, they just prepare incredibly great

Their truck is the standard truck you’ve come to

fried chicken. In the end that’s what were really

recognize. Incased in black with quite a variety of

looking for in any chicken centric restaurant. A

phrases popping out in white lettering, saying; “eat

fried-up piece of chicken gold.

your peaceful protest”, “organically cocky” and “food revolution”. They are clearly trying to represent their title of USDA Certified Organic and their food stands by that.

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theorganiccoup.com/

Morgen SECHLER

Are Grocery Stores Distracting Us From What Fresh Really Is? 30 I

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It’s funny how often we buy produce in the store

Our common idea of “fresh” is walking into

without giving a thought as to how it’s grown or

the grocery store and seeing our produce

where it comes from. The natural convenience

laid out, all tidy, neat, organized, perceived to

seems to block any potential care or interest in

be untouched.

its original sources. An interest we should have.

This isn’t the truth though; we have been

An interest in the quality of our food, the

conditioned to see the image of our produce

sustainability and the overall freshness that

in the grocery stores as fresh. For most of us

could make or break a meal. Is convenience

we believe it’s the only way to obtain fresh

really worth it?

foods. So why do we feed into this cycle when we’re all so clearly aware that produce needs to grow? It needs sunlight, soil, rain... time.

"It needs sun, soil, rain... time. None of these naturally happen in a grocery store."

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None of these naturally happen in a grocery store. Why aren’t we taking it upon ourselves to provide this sun, soil, rain and time? Why don’t we want to be the most in touch with fresh produce we could possibly be?

Convenience. It’s too easy to rely on that grocery store.

There’s a wealth of benefits to growing your own produce, you save money, you’ll eat fresh and you gain a natural sense of providing for yourself, you’re living off the land. The problem is, not enough people have truly experienced this.

Yes, you go out to a nice dinner where the restaurant is sourcing their produce directly from a farmer, but you’re only partially experiencing it, only when you choose to go out. Bringing in that freshness seems unattainable in our home environment; it’s associated as something too difficult to achieve and this is completely untrue!

"...the goal is to have lived well, provide proper, full nutrition to our families and enjoy every aspect of life to the fullest."

Let’s take it back to sun, soil, rain and time, all things that are naturally occurring. All things that take little effort on our part. Let’s change the perspective to sourcing and growing our own food. Let’s push the narrative that this is true convenience. In the end the goal is to have lived well, provided proper, full nutrition to our families and enjoy every aspect of life to the fullest. Shouldn’t we be pushing these ideals onto the three times a day we enjoy a meal? If we provide ourselves the opportunity to continuously eat fresh and well, it has a domino effect on different avenues of our lives.

To wake up to an omelet with fresh tomatoes and seared off the vine jalapenos, with crisp spinach only having a moment to breath from being plucked off the vine into our frying pans.

To settle down to dinner with the family knowing you’re feeding them something that literally stopped growing within the past hour and is now settled onto their plates, ready to provide the most fresh, optimal nutrition. This sounds like a beautiful morning, a proper start of the day and a wholesome way to wind down and get ready for it all to unfold again. For every dish we make to be more impactful, more flavorful, 26 I

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more whole, this should be a goal we all strive fooddrinkmagazine.com I 45 for.

Gardening really is that simple, growing your own food really is that easy, and the rewards that come after cannot be replaced by a grocery store. Being able to have a one on one understanding of how to obtain and nurture your food for it, in turn, to nurture you is incredibly valuable and when mother nature is doing most of the work why not take a crack at planting some seeds. Let’s turn the focus towards fresh. Let’s turn the focus towards connecting over the most delicious of a meal. Let us reap the rewards, respect the land and let it nourish us, it has been designed to do so.

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Emma CORBY

The Original Steve’s Diner – Rochester, NY, "Steve’s Diner calls their pancakes “love cakes.”

They have a whole page of their menu devoted to these ginormous love cakes, ranging from the plain buttermilk for four dollars, to all sorts of different kinds like cookie dough, pumpkin, or even buckwheat for five dollars. "

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It all started when my friend showed up to my

Obviously, this diner has much more than

house with what looked like a pizza box. Upon

just their pancakes, but the pancakes are

asking her if she got pepperoni or buffalo

what hooks you. Anybody that goes to Steve’s

chicken, she opened the box to show me what

for the first time has to get a love cake; it’s

was inside – a massive chocolate chip pancake. It

just an unwritten rule. Nowhere else in the

looked so much better than a pizza; there were

area will serve a pancake as huge or as fluffy

chocolate chips perfectly melted into the batter,

as a Steve’s Diner love cake.

it was still warm, and I couldn’t help but reach over and rip off a piece to eat for myself. No

Eating at Steve’s is eating at a classic, cute

syrup or anything... it didn’t need it.

little diner, with a side of specialty in pancakes. Steve’s takes their pancakes and

Steve’s Diner calls their pancakes “love cakes.”

goes above and beyond... In the very back left

They have a whole page of their menu devoted

of this photo, there are specials written on

to these ginormous love cakes, ranging from the

the chalkboard, which include cannoli

plain buttermilk for four dollars, to all sorts of

pancakes (cheesecake flavored). When I say

different kinds like cookie dough, pumpkin, or

you can come to this place every day for

even buckwheat for five dollars. Every time I’m in

months, and always get a different meal... I

town back at home, I try a different pancake,

mean it. They are beyond creative when it

slowly making my way down the list. I don’t

comes to breakfast.

normally do this, but the love cakes are all so incredible, I really don’t think I will ever be disappointed in one. They have over thirty different kinds!

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Here’s my younger brother, with both his bacon and eggs, and his peach pancake.

Whenever I take him to Steve’s, he wants to sit “at the bar,” because it makes the experience more fun for him... the servers are always incredibly sweet and funny, and although they’re busy, they always have time for at least a smile.

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Ever since I saw my friend’s pancake box,

My mother got scrambled eggs and sausage

thinking it was a pizza box, Steve’s has been

on the side, and I got bacon with scrambled

my go-to breakfast restaurant. Open 7am

eggs. Our server was very good with keeping

until 2pm every day, Steve’s has two

her coffee refilled, along with our waters. And

locations, with a third opening soon. The first

the love cakes, although it goes without

one, in Penfield, NY, opened in 2002, and the

saying, were delicious. I’m generally loyal to

second diner opened just a couple years ago,

blueberry pancakes, however, I will say that

in Fairport, NY. These are both suburbs of

the peach pancakes were just as good, if not

Rochester, NY, which is a perfect location for

better. They were sweet, fresh, and different,

the cute diners. We don’t have to venture to

in the absolute best way possible.

the city and worry about parking or traffic when we want our love cakes.

Steve’s Diner has become my favorite breakfast restaurant, whether it’s with my family, my friends, or my boyfriend. It’s the perfect place to have a casual, unique breakfast, and no doubt a much more fun way to start a day than making your own breakfast. Constantly trying new pancakes, along with the fantastic food and service, keeps me coming back to Steve’s, bringing as many different people as I can to share the experience with!

The Original Steve’s Diner 1694 Penfield Road, Rochester, New York 14625, United States https://theoriginalstevesdiner.com 585-248-9996

Here’s a picture my mom took (always remember to take your mom out to eat!) of me a few months ago. We couldn’t decide what kind of pancakes we wanted, so we compromised; I ordered blueberry, she ordered peach, and we cut them in half, splitting each of them.

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Tasneem AHMAD

What Is Your Relationship With Food? fooddrinkmagazine.com I 53

A famous quote by therapist Esther Perel

However, we can heal ourselves by making

says,”The quality of our relationships determines

different choices each day, each time you

the quality of our lives.” Our connections in this

decide to eat something, say to yourself, “ I may

world are of different kinds, for example, some of

“like/love” this food or even be addicted to it, but

us have romantic partnerships others not, most

does this food really love me back or will it harm

of us, however, have several professional

me? The choices we make every day (at the

relationships and friendships.

supermarket, at restaurants, at takeaways) can take us on a path of peace, joy and good health

Our key relationship

at any age and it can also positively impact the

with food!

direction of human life as a whole. Please let’s love ourselves enough and remember to love

So how would you describe your relationship

the generous and kind Mother Earth, it is a

with food? Giving it a name helps to clarify what

living being and it is our home.

it is and what, if anything, needs to change. Is it a relationship based on mutual respect and

Action point: Let’s take daily positive well-being

support, a healthy partnership, or a love-hate,

steps, regarding our food choices and water

codependent, slave-master, addictive, out of

intake, and know that all steps, big or tiny,

control one?

matter. We all matter. The state of our Mother Earth matters. And, importantly, let’s remember

And, as in any relationship, the first step to

to forgive ourselves if we go off track from time

healing is to know that you have the power to

to time, we all do, the important things is to find

change, the power is not outside you, it is within

our way back consistently.

you! So many people currently struggle with food issues like too much eating, too much wasting, and developing allergic reactions, for example, due to consuming GMOs and chemicals. These are examples of unhealthy relationships.

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Daphne REZNIK

Cielito Lindo

World Famous Taquitos With Guacamole Sauce Since 1934

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While Olvera Street in Los Angeles seemed to have changed massively since my visit in the late 80s or early 90s, causing me some disappointment, I can say this: Cielito Lindo, which has scented the air in this iconic downtown walking area since the 1930s, did not disappoint.

Not in the least. If you haven’t heard about it on any other review sites, from Anthony Bourdain’s Parts Unknown or even just read about it in the L.A. Times at one point or another, I’m here to give the “why” behind a visit to this place.

The backstory: I wanted to show my significant other this kitschy and cool historic district, known for Mexican souvenirs, from ukuleles to knitted ponchos (of course I bought one), and we were drawn into this restaurant immediately. The smell greets you before you recognize where it’s coming from. Then there is a walk-up counter to order from and you can see (and smell!) their food cooking. It’s actually a masterful display of talent. If you look to your left after ordering you see that you can step inside. Just a few small tables, but the ambience is there and it’s a convenient set-up although what your ordering is clearly street food.

Gyros Wraps Calzones Chicken fingers Sides Dinner specials Lunch specials And kid food!

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This place has been rolling their famous taquitos with guacamole sauce since 1934. In fact, I’ve heard it to be the “birthplace” of L.A. taquitos. Truth or fiction, for under four dollars you get two beef taquitos in their extremely creamy, delectable sauce. I can’t explain it. I’ve honestly not had anything like it, but although my family has been in the Los Angeles area for years, I have stayed back in the Midwest other than to visit. Maybe this avocado sauce is a “thing,” but I think not.

Historically significant (in my foodie opinion) taquitos aside, there are other things on the menu.

And they may be fantastic. But if your time on Olvera Street is limited, get these taquitos, which are beef, no matter what else you order. If you do want pork or chicken, you can get them here in a burrito.

Take time to wander Olvera Street, which is basically a pedestrian marketplace, no cars allowed. Set aside an hour and you should be good depending on how long you linger to eat. We both tend to be history geeks on the road and one hidden gem to pop into while there is the oldest still-standing residence in the city, built in 1818. It’s a great little glimpse of the past. The whole area is part of the Los Angeles Plaza Historic District and is designated a California State Historic Park.

Parking is limited and can be frustrating. We parked about a 10-15 minute walk away using a meter on a side street. To be honest, the surface parking lots we found seemed sketchy and the cars were packed in tight. One guy manning a booth at a lot told us he’d need our keys.

All this to say we stepped back from that idea. I was committed to getting to Olvera Street and legit, authentic eats so we continued our quest until we finally figured out a spot to leave the rental car. And I’m so glad we did.

Bonus: you can buy the taquitos to take home and cook! And... you can get the avocado sauce to go. Up to 32 ounces! In short, if you live in the area, and didn’t realize this hidden gem to pick up take-home food or you are doing the Air BNB thing and have a kitchen, it’s an outstanding option to have.

Even bigger bonus for those of us not anywhere near Los Angeles: they have their avocado sauce recipe online along with how to assemble the perfect taquito! These guys took it a step further. They share a vegetarian version. I will admit I haven’t tried to make it yet but creating this avocado sauce in my kitchen is on my short list. Here is the link: http://www.cielitolindo.org/recipes/

23 Olvera St Los Angeles, CA 90012 http://www.cielitolindo.org/ 213) 687-4391

Gyros Wraps Calzones Chicken fingers Sides Dinner specials Lunch specials And kid food!

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Ossiana TEPFENHART

Popular Long-Gone Restaurant Foods Of The 19th Century

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T A E UE M S S I If there’s one thing that fascinates me about food, it’s about the way food menus evolve through the years. For example, when I wrote about the Howard Johnson restaurant chain, I was thrilled to find out that the “Orange Roof” was the place where clam strips were born. I was surprised to see how many restaurant foods ended up being the brainwork of chefs—and how many fell by the wayside.

This is one of several articles dedicated to the awesomeness that we won’t get to taste.

More specifically, this is about the meat dishes we no longer hear about that once were incredibly popular menu items two centuries ago.

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

BAKALAO PIL PIL Beef a la Mode – The St. Nicholas Hotel, 1866 I’ll admit, this made a food history veteran like me raise an eyebrow. I’ve heard of apple pie a la mode, but beef?! Well, I had to search it up. This doesn’t involve buying slab of meat and topping it with whipped cream (thank God!) but rather is a form of pot roast that’s cooked in fine wine.

The best way to explain this dish is that it’s a more Anglicized version of beef bourguignon.

Traditionally, it would be done using a technique called larding, which would add fat into the meet as a way to make it even juicier. It honestly sounds delicious.

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Mock Turtle – Tremont Restorator, 1834 Boston’s Tremont had a much more interesting take on meat dishes than what we’d see in a popular restaurant today. Along with pigs’ feet, the Restorator had a dish featuring mock turtle—a “meat” that wasn’t actually made of real turtle.

In the past, turtle meat was considered to be somewhat of a delicacy due to its tender and juicy, sour-ready meat. Mock turtle was eaten by people who couldn’t afford actual turtle meat. Before you think this is a vegetarian-friendly soup, think again. Mock turtle was usually made of calf’s head and other equally strange cuts.

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Potted Pigeons – The Parker House, 1865 If you asked a typical Bostoner to eat a pigeon today, they’d probably slap you. Things were different back then, though. Passenger pigeons were considered to be an easy-to-hunt bird breed that had decent-tasting meat.

People would eat pigeons in a number of different ways, including roasting them and “potting” them as a stew. Considering how expensive food was and how affordable their meat was, it’s unsurprising passenger pigeons were being hunted to extinction in the 19th century.

Calf’s Head, Brain Sauce – The Parker House, 1865 On the very same menu as potted pigeons was one dish you’ll never find in a typical American restaurant...or dinner table. When I came across the entry of “calf’s head with brain sauce,” I didn’t even know what to say.

During the olden days, people were a lot more adventurous with their meat cuts than we are today. Personally, I would have passed on this offering. It’s a bit too zombie-friendly for me.

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E D I S E H H S I T D UE S S I Last article, we took at look at some meat dishes that were popular around 150 to 200 years ago. They were trippy, especially when you realized that they were featured on some of the biggest restaurant names in history.

With meat preparation, it’s easy to see where things might have fallen by the wayside. Sometimes, animals go extinct. Other times, people just find better ways to prepare the cuts of meat they have around them.

But vegetables? How different could veggie side dishes really be over the past 100 years? It’s all just corn, potates, and broccoli, right? Right? You might be surprised...

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Hominy – The New York Hotel, 1859 BMany of the items on this old menu from the New York Hotel are fairly recognizable; broiled lamb, chicken, and beef are still favorites today. But, hominy, not so much. Hominy, for those of us who aren’t in the know, is corn that has been processed in a way that gives it a bean-like texture.

For most of us, seeing such a country-style dish in such an iconic NYC hotspot is a little...jarring.

That might be why it was taken off the menu. People just started to dig the more classic “upscale” menu of the day. http://menus.nypl.org/menu_pages/37697

Succotash – Delmonico’s, 1899 New York City’s Delmonico’s is one of the most famous historic kitchens in the Big Apple. During the late 19th century and earlier 20th century, the iconic eatery featured a French menu filled with dishes the author of this article cannot pronounce.

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Oh, but not all of the dishes were French.

Some were fairly bluntly American, including one menu item known as succotash. For the record, succotash was a popular dish among Native Americans. Since this time period, it’s all but disappeared from menus and store shelves. https://cdn.firstwefeast.com/assets/2014/07/delmonicos_frenchmenu.jpeg

Japan Soy Relish – Parker’s Place, 1865 Parker’s Place was also known as the Paul Revere House, and it’s been home to some of the oldest menus in historical archives across the country. The New York Public Library archives had multiple menus from this era, and it’s becoming clear that some of the recipes are totally lost to time.

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Such is the case with Japan soy relish, which is what one may assume was something involving chopped vegetables and soy sauce. Possibly. I looked it up and nothing was found. http://menus.nypl.org/menu_pages/689/explore

Oyster Plants – Everett House, 1865

The Everett House was a popular place in the 1860s, and it boasted a surprisingly large menu of items. Most of the items are fairly straightfoward in terms of what they are. However, there was one dish that didn’t quite make any sense to me: oyster plants.

What is an oyster plant? It’s also known as “Moses-in-the-cradle,” and apparently can be toxic if not prepared correctly. When made well, it has an oyster-like flavor, hence the name. Apparently, the plant’s popularity waxes and wanes over time, so who knows, maybe we’ll find it again sooner rather than later?

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Bailey WOODEAN

Most Populer Recipes Edited by Bailey Woodean 54 I

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Bailey WOODEAN

Eggplant Parmesan, Sauteed Romaine Salad And Italian Bread 70 I fooddrinkmagazine.com

How To Make Classic Eggplant Parmesan https://www.thekitchn.com/how-to-make-classiceggplant-parmesan-233531#post-recipe-9034 Ingredients 2 large eggplants (about 2 1/2 pounds total) 1 teaspoon kosher salt 1 cup dry, fine breadcrumbs 1 1/2 cups finely grated Parmesan cheese (about 8 ounces), divided 1/2 cup all-purpose flour 3 large eggs 1/4 cup olive oil 3 cups tomato sauce, divided 3 cups shredded mozzarella cheese (about 12 ounces), divided Equipment Chef’s knife Cutting board Paper towels 3 small bowls for dredging Measuring cups and spoons Wire cooling rack Baking sheet 8×8-inch baking dish Large straight-sided skillet Instructions 1-Slice and salt eggplant: Trim the stems from the eggplants and slice into 1/4-inch-thick rounds. This should yield 16 to 18 slices. Lay the rounds out on a wire rack set over a baking sheet and sprinkle both sides with the salt. Let the rounds sit for 1 hour.

Meanwhile, set up the dredging station.

2-Set up a dredging station: Combine the breadcrumbs and 1 cup of the Parmesan cheese in a small bowl. Place the flour in a second small bowl.

Whisk the eggs in a third small bowl. Arrange the bowls assembly-line style in this order: flour, egg, breadcrumb mixture.

3-eat the oven: Arrange a rack in the middle of the oven and heat to 350°F. 4-Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Place the breaded slices back on the rack.

5-Fry the eggplant: Heat the oil in a large straightsided skillet over medium-high heat until shimmering. Fry the slices 4 at a time (to avoid crowding the pan) until golden-brown, 3 to 5 minutes per side. Place each batch of cooked eggplant back onfooddrinkmagazine.com the rack.

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6-Layer the casserole: Pour 1/2 cup of the sauce into an 8×8-inch baking dish and spread into an even layer. Place 1/3 of the eggplant slices in an even layer on top of the tomato sauce. Sprinkle with 1 cup of the mozzarella. Top with 1 cup of the sauce in an even layer. Repeat these layers two more times with the remaining eggplant, mozzarella, and sauce. Sprinkle with the remaining 1/2 cup of Parmesan.

7-Bake: Bake until the eggplant is tender and the cheese is melted and bubbly about 35 minutes.

Sauteed Romaine Lettuce https://www.marthastewart.com/892732/sauteedromaine-lettuce Note: my romaine lettuce was not usable for this recipe so I quickly came up with plan B to add a side of steamed corn. However, I still wanted to keep this part of the meal as I plan to make it in the future!

Ingredients 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed and peeled 1 small celery stalk, chopped Pinch of red pepper flakes 2 heads romaine lettuce, trimmed and cut into 1inch-wide strips (about 10 cups) Coarse salt and freshly ground pepper Instructions Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.

Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

Italian bread The Italian bread can be bakery bought, storebought, frozen, homemade, etc. It can also be buttered or toasted with garlic butter and cheese to elevate it even further. However, I would highly recommend not skipping out on the Italian bread as a side to the eggplant parmesan because it is a perfect combination of flavor and texture profiles. Besides, you need something to dip in that incredible marinara sauce, right!

Here is a recipe for garlic bread to help guide you! https://www.allrecipes.com/recipe/21080/greatgarlic-bread/ Ingredients 1⁄2 cup butter 1 1⁄2 tablespoon garlic powder 1 tablespoon dried parsley 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices 1 (8 ounces) package shredded mozzarella cheese Instructions 1-Preheat the oven to 350 degrees F (175 degrees C).

2-In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.

3-Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.

4-Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to the oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

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Bailey WOODEAN

Reservation for Two-at Home

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Baked Lobster Tails https://tasty.co/recipe/baked-lobster-tails Ingredients 8 oz lobster tail, 2 tails 3 tablespoons butter, melted 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon fresh parsley, chopped 1 teaspoon lemon juice 2 wedges lemon, to serve broccoli, cooked, to serve Instructions 1-Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.

2-Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.

3-Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.

4-If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part of the tail. This will help break the rigid structure of the shell and allow it to be more flexible.

5-While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.

6-Preheat the oven to 450°F (230°C).

7-In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.

8-lace the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.

9-Serve with a side of broccoli and a lemon wedge.

10-Enjoy!

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Classic Moscow Mule hhttps://www.acouplecooks.com/best-moscow-mulerecipe/ Ingredients 2 ounces (1/4 cup) vodka 1/2 ounce (1 tablespoon) fresh lime juice 4 ounces (1/2 cup) ginger beer For the garnish: lime wheel or wedge, fresh mint (if desired) Instructions In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.

Add ice and garnish with a lime slice. Serve immediately.

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QUEEN CITY COFFEE UNVEILS NEW PRODUCT DESIGNS IN COLLABORATION WITH LOCAL ARTISTS BECCA REITZ + FRNDS “The thing I love most about the Denver creative community is the genuine interest others share in contributing to your success. Whether that be by promoting your work, sharing processes, or assisting on a project, everyone always looks out for each other,” says Reitz. “Being asked to collaborate with Queen City and FRNDS just further exemplifies how supportive this community truly is.”

To broader expand the mission of artist support, Queen City Coffee recently partnered with FRNDS, a Denver-based creative agency, to strategize and execute the Artist Series through visual storytelling.

“As a creative agency ourselves, it has been awesome to be able to highlight the individuals who make the Denver creative community thrive. From graphic designers, to muralists, and tattoo artists, the goal of this monthly project is to uplift the creative community during hard times,” says Corey Mercer, founder of FRNDS. To purchase your very own Queen City + Becca Reitz coffee, visit https://queencitycollectivecoffee.com/shop/beccareitz. If you would like to be considered for the next Queen City Coffee Artist Collaboration, please follow and send a DM to @queencitycoffee or @FRNDSAgency on Instagram.

About Becca Reitz Becca Reitz is an art director, graphic designer, & illustrator based in Denver, Colorado. Through her distinctive monoline illustration style, Becca utilities visual balance and symmetry to capture the essence of the higher self, the power of our earth, nature, and the divine feminine–– sometimes with a mix of wit & fun. Becca is design-forward in her thinking and illustrative in her execution, and her unique style has landed her clients such as Halo Top, Yoga Journal, Spirit Daughter, and WinterWondergrass.

About FRNDS FRNDS is a full service creative agency based in the historic Dry Ice Factory in RiNo. FRNDS Agency specializes in Content creation, Digital Marketing, and Branding and has had the opportunity to work with brands such as Adidas, American Eagle, Draft Kings, and more.

About Queen City Coffee Queen City is a collective coffee company building community from farm to cup. Their coffee comes from farmers and producers they know, and is then small-batch roasted in Denver. QC believes that honest relationships, from farmers to consumers, achieve an equitable and sustainable coffee supply chain.

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NEWS

GRÜVI ADDS BUBBLY ROSÉ TO LINEUP OF NONALCOHOLIC BEVERAGES

, Denver, CO — Grüvi, a leader in creating alcohol-free beverages, announced the newest addition to their nonalcoholic beverage line — Grüvi Rose — a bubbly, alcohol-free wine. Grüvi Rose is now available for purchase online and in select retail stores in Colorado, Michigan, and Ontario.

“After seeing the amazing response to our Dry Secco, we knew we wanted to keep innovating within the wine space and create more options for those looking for a true 0.0% alcoholic beverage. And, who doesn’t love a refreshing glass of rosé?” said Niki Sawni, Founder of Grüvi.

Grüvi Rosé Grüvi Rosé is fruity on the nose and pours a light pink hue. Tiny, effervescent bubbles compliment notes of tart, green apple alongside fresh strawberry. This refreshing, dry wine is gluten-free, alcohol-free, and only 60 calories per bottle thanks to no added sugars or sulfites.

Most NA wines are dealcoholized after they’ve been fully fermented, which leaves trace amounts of alcohol. At Grüvi, we work from the ground up to mimic flavors we are looking for to create a 0.0% version,” said Sawni. “For us, it was key to make sure this Rosé wasn’t overly sweet, as that has been the biggest complaint on the market regarding NA wines. We aimed to create a tart, dry but still fruity rosé, and we achieved just that.”

To prep for Sober October, consumers can purchase a Grüvi Rose 4-pack of 275ml bottles for $14.99, the perfect size for sipping on without losing the flavor or carbonation that can happen with full-sized bottles. Grüvi delivers directly to your front door, in addition to buying and enjoying Grüvi at the growing list of stores in Colorado, Michigan, and Toronto. For Canadians, Grüvi now delivers with Well.ca and Cocktail Emporium.

To learn more and to order Grüvi today, please visit getgruvi.com. To join the sober curious conversation, follow Gruvi on Instagram @getgruvi.

Eat Drink Magazine Team– If you want to take your place in our magazine pages, share your works and products with public, you can send us your press releases from https://www.eatdrinknews.com/submit-a-press-release-new

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