Wednesday, May 2, 2018

Coffee and a bagel

I have to confess that I'm a bit of a gas station "cappuccino" aficionado. Truthfully anything beyond Foldgers is a bit of an adventure. However, with all the buzz about Foxtrot Coffee, I knew I needed to check them out. 
After a confusing search on Google, I finally messaged Foxtrot and got the rundown straight from the foxes mouth. Here's what I've learned:
They roast their beans in-house and grind them before each use.
Pourover: a straight cup of coffee hand poured in front of you
Espresso: 2 oz of concentrated dark coffee
Americano: Espresso diluted with hot water
Latte: Espresso + more milk, less foam
Cappuccino: Espresso + more foam, less milk
They also have a large selection of iced and frozen coffees that I haven't explored yet.
Armed with my new knowledge I stopped in this morning to see what all the buzz was about.  OMG this place is gorgeous! The mix of rustic brick and industrial modern accents make it difficult to hang on to your stress. I finally quit gawking long enough to order a French Vanilla Latte and a bagel. The show of adding milk and foam to your coffee builds the anticipation until you are craning your neck like a kid at the ice cream counter. The only negative that I had was when the barista pulled out the Country Crock for my bagel, I had asked for butter since they were out of cream cheese.

I sat out on their patio and was able to enjoy Downtown PB for the first time in years. The Latte was amazing, bringing a robust coffee flavor into the foam without bowling you over in bitterness. I ended up making myself late for work as I just wanted to savor my coffee and this spring morning for a few more minutes. I highly recommend checking them out and I hope we can encourage more growth into our downtown.

Enjoy

Saturday, April 28, 2018

Lunch at Scotty's


Today I had the pleasure of taking my young daughter out for lunch. Being in the neighborhood we decided to give the newly opened Scotty's Brewhouse a try. I have to tell, whomever designed this place did a beautiful job. I just have one question, why aren't the giant roll-up windows facing the Football Stadium? #gomules 

As we entered we were greeted by some very pleasant hosts and seated promptly, honestly it wasn't as busy as I expected for lunch time. Our hostess, who wasn't very knowledgeable about the menu or their specials, left us in the very capable and friendly hands of Cassidy our waitress. 

After some deliberation I decided on the Buffalo Chicken Wrap with waffle fries and my daughter had their sliders with tots. Our food arrived within a reasonable amount of time and we dug in.

My food was plated nicely but the first bite had me wishing I had ordered a medium sauce. The mild was true to its name and left me wanting more heat. The overall wrap was very good but in all honesty, I actually enjoyed my daughter's burger more. The patty was well seasoned and served on a fresh bun with real cheddar and the tots had just the right amount of salt and crunch.

All-in-all we had a very good meal but the next time I'm going to explore their burger options. Check them out when you get a chance, and let me know your favorites.

Enjoy

Thursday, April 26, 2018

Dining with kids + attempting to diet = Everybodys Stressed!

If you have kids you'll understand that getting them gathered up and taking them out to anything fancier that McDonalds is not for the faint of heart. Added to that I'm attempting to lose 80 lbs in 30 days ( #lol ) so my dieting needs are much less than ideal. However, we were reminded that Tuesdays are Kids night @lemonadehousegrillepb and that plus the promise of someone else doing the dishes pushed us out the door
Now I've already written a review of the LHGPB and I don't intend to repeat myself. However, our waiter deserves a gold star for the evening, I just wish I could remember his name. He handled enough special requests to be embarrassing, numerous refills, kids attempting to play all the board games, and frequent napkin requests with grace and a smile that we need more of in this world. BTW, I ordered the Manhattan on a lettuce wrap with a side salad and it was amazing ( #lowcarb ).
If you go out with kids and/or special dieting requests be sure and tuck a little patience and grace in your back pocket. Special requests add an extra margin for error to the kitchen and wait staff alike while the average kid is enough to dress anybody out. Aristotle said "The ideal man bears the accidents of life with dignity and grace, making the best of circumstances." If we can all learn to take a little grace and patience into this world, and leave a healthy tip behind, then you'll stand a much better chance of having a great experience. Please remember waiter, waitresses, busses and host are all just humans trying to live their life, treat them how you'd want to be treated.

Enjoy

Tuesday, April 24, 2018

Archives

 I have several archived articles on Instagram.

Please check me out at: https://www.instagram.com/poplar_bluff_foodie/

Thank you and Enjoy

Pbfoodie

Fish Friday @ Triple Bs

So last Friday my brother calls me up and says we need to check out Bluff, Burger, & Brew ( @bluffburgerand ). Apparently they've started frying catfish on Fridays and their doing a great job of it. So, I jumped at the chance and met him there at 12.

If you haven't been to 3B's yet, then I need to explain the setting. They are a typical Bar with the racks of liquor, pool table, dart board, scattered tables, Tv's everywhere, and a half dozen smokers. Now I don't mind a bar setting, even though I'm not a drinker. However, I'm not a fan of cigarette smoke as I don't like it messing with my palate, but it wasn't cloying so I tolerated it in hopes of some great fish.

Right off the bat I was a little worried as they only had 1 waitress, and 1 cook working. I sat down and after more than a few minutes the slightly harried waitress stopped by to get my drink order. My brother finally showed up a few minutes later and the waiting began. At about 12:20 I was handed my sweet tea, chips and salsa. At 12:25, she came back by and took my brothers drink order. At 12:30 we overheard that the kitchen had lost 6 fish orders. At 12:40 she finally came and took our orders, and at nearly 1:00 we were delivered our burgers ( we were short on time by then and hoped the burgers would be faster). In all fairness the burgers were handmade and juicy. They were served with potato chips, but still very filling, and the sweet tea was excellent. The chips and salsa were average but kept me busy during our wait. According to some of the other patrons the fish was delicious even if it was slow. I plan to give them another chance soon, as I can truly understand having a bad day. All in all it was still a good long lunch with my brother.

Give them a try and let me know your experience.

Enjoy

#pbfoodie #yum #poplarbluffmo #573#bluffburgerandbrew #triplebs#burgerandchips #sweettea #bar#smokefreepb #funlunchwithmybrother#hadtogetmyownrefills#hopefullyjustabadday #fridayfish#friedcatfish

Friday, April 20, 2018

Interview with Chef Lo

Foodie Instaview with a Chef

Over the last few weeks I’ve had the privilege of talking with the fascinating and talented Chef Lo ( @cheflo2016 ). She’s the Pastry Chef & Catering Manager at Bread+Butter ( @breadbutterpb ) and is responsible for some amazing creations such as the Moose Drool Brown Ale Cupcakes that B+B served at the Bootheel Beerfest.  
PBF: Where did you learn how to make your amazing desserts?
CL: I have never attended formal culinary school.  My training is all directly through restaurant and bakery experience, family, and self-taught.
PBF: When did you know that you wanted to make pastries and desserts for a living?
CL: I started making cheesecakes for friends and family when I was about 19.  I always thought photography was my ideal career choice though. I grew up loving to cook and watching the matriarchs of my family making everything from scratch.  The more I tasted things I ate elsewhere, the more I realized I could make it taste better.  I very distinctly remember tasting red velvet cake for the first time, grocery store brand, and I was so disappointed.  I read so many descriptions of it that would make my mouth water.  I thought this can't possibly be right.  So, I set out to make it myself, from scratch.  Then came the ah ha moment.  I had achieved it.  If I could do that, surely, I could create more. When I figured out I was better than pretty good at baking, I decided to sell morsels to whoever would buy them.
PBF: Do you still do any photography?
CL: Yes I still take pictures....of food lol
PBF: Who was the biggest influence in your current career path and why?
CL: My kids are my biggest influence.  They are all almost grown now but I wanted to do something that they could be proud of.  Something that would make them say "yea that's MY mom". I think most single parents strive for that.
PBF: I can totally agree with that my kids are more of an influence than they will ever know. What is your favorite thing to prepare?
CL: I don't if I could narrow down a single favorite thing to prepare.  Pasta dishes, ceviche, and chicken & dumplings would probably top the list.  Desserts of course... especially cheesecake, tiramisu, and tres leches (milk cake).
PBF: I’ve never tried ceviche or tres leches, but they both look amazing. What recipe still intimidated you?
CL: Grilling and cutting meat is intimidating to me.  I'd definitely like to greatly improve my skills in those areas.
PBF: That is an avenue I’ve tried to teach my self over the last few years, The Scott Rea Project ( @scottreaproject_ ) helped me out a lot. What is your feelings/ opinions on the current Farm-to-table trends?
CL: Farm-to-table is fantastic if the resources are available.  Supporting local business is what makes smaller towns survive/thrive.  In some instances, the best quality ingredients have to be purchased elsewhere.
PBF: I feel like Poplar Bluff is a difficult place to find many quality ingredients, do you struggle with this or have any favorite places you like to shop?
CL: Yes, depending on the season, vegetable and fruit choices are so limited.  Making anything out of the ordinary poses an issue too because the ethnic foods sections in our grocery stores is minimal.  When I cook, I tend to get ingredients from Aldi and Kroger.  Baking products tend to come from Walmart and Kroger.  I wish we had a whole foods type market (not specifically Whole Foods chain).  I went to one in Springfield last year that was impressive, ...vanilla beans, lavender, herbs, spices... and I didn't have to sever a limb to purchase them.  It was nice!
PBF: Many of my favorite shows on TV are cooking/food shows and I tend to follow several chefs on instagram, which celebrity chef do you follow?
CL: For me, meeting a celebrity chef would be equivalent to meeting an A-list movie star.  Alton Brown ( @altonbrown ), Morimoto ( @chef_morimoto ), Gordon Ramsey ( @gordongram )... I'd squeal and act ridiculous if I ever met them. I'd love to bake with Ron Ben-Isreal ( @rbicakes ).  He's brilliant. 
The majority of people and pages I follow are chefs/food related.  I am intrigued and excited by food.  If they peak my interest, I'm in.
PBF: I’m the same Alton Brown is my hero. Where would you like to go on your next Food Trip?
CL: I would love to go back to New Orleans during one of their food festivals.  I drove through there a couple years ago, on my way to Florida.  I had a crawfish omelet that did nothing but make me crave more lol.  I need more of the Cajun goodness.
PBF: Oh, yes, I’m a Cajun food slut. What is your favorite dish at Bread + Butter?
CL: My favorite is the Brekky Burger (juicy hamburger, toasted bun, homemade sausage gravy, crispy hash browns, and one glorious, over easy egg) .... you could probably put a fried egg on just about anything and it'll be delicious 😁
PBF: I love a runny egg on a burger. What’s your favorite dessert?
CL: My favorite dessert is creme brulee.
PBF: Before we leave, can you share a simple recipe with us?
CL: My bruschetta is one of the easiest morsels I make.  Dice 4 tomatoes, 1 purple onion, 1 green bell pepper, 1 yellow or orange bell pepper, a container Portobello mushrooms, 1 cucumber, and if you don't loathe them as I do, you can add olives 🤢🤢🤢.  Put that all in a large bowl, add sea salt, cracked pepper and toss.  Pour in one bottle of Girard’s Greek dressing.  Stir to coat all veggies.  Let marinate in fridge about 30 minutes. While that's doing it's magic, slice a baguette, drizzle with Olive oil and sea salt.  Toast until golden.  As soon as you get it out of the oven, rub a garlic clove over each piece.  Get your veggies out and toss in a container of feta cheese.  Serve on top of toast.
PBF: That sounds delicious. Thank you for spending the time talking with me, I’ve had a wonderful time.
CL: Thank you so much for interviewing me. I'm very flattered and humbled by your consideration.  I always enjoy reading your critiques and I hope we can collaborate again in the future.

Be sure to stop by Bread + Butter to try all of Chef Lo’s creation.  My personal favorites are her Gooey Butter Cake and her Cheesecake. Let me know in the comments what your favorites are and what I should try next.
Enjoy
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