gastro & gusto
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A hearty day-starter of a meal includes two eggs, bacon and two slices of French toast, topped with an avalanche of powdered sugar.
DINING OUT
FAST BREAKER Up for the Brown Bag Special? You had better come hungry by EMMA WITMER
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here is nothing particularly difficult about frying an egg. Anyone with a bit of butter, a pinch of salt and a hot pan can find the middle ground between raw and burnt. Some prefer a yolk that coats the plate with a prick of the fork. Others avoid the sticky mess with a sturdy, hard-cooked yolk. But there is something elusive about a fried egg cooked over medium. Done well, the luscious, golden yolk holds its shape without surrendering
64 May-June 2023 TALLAHASSEEMAGA ZINE.COM
to the light yellow, chalkiness of another second on the stovetop. A perfectly executed over-medium egg is a rarity and marks the sign of a truly great breakfast joint. Over at Woodchuck’s Cafe, Chris Benfield spends his days toiling over a sizzling flat top, cranking out one perfect egg after another. Bearded and burly, the owner of Woodchuck’s Cafe has been buzzing about the kitchen since long before he sprouted his first whisker. As a child,
↑ Woodchuck’s Cafe owner Chris Benfield is joined in the kitchen by Danay Huggins. From a young age, Benfield was fascinated by food preparation and is committed as a restaurant owner to making dishes like his mother made them. And, yes, the coffee is always fresh at Woodchuck’s. photography by ALICIA OSBORNE