Eat Out For Less!

Other than the typical coupons, Groupons, happy hours, and early bird specials, there are ways you can reduce your bill in a restaurant.

1. Have a drink and an appetizer at home first. This has become a tradition for me and my friends. First of all, it's nice to have some time at home to relax before going out. Secondly, it's a nice way to build excitement for your dinner. It also means you can order less food and less wine or cocktails at dinner. It's also easy; I usually make a little board with 2-4 of the following: cheese, fresh fruit, raw veggies, hummus, nuts, dried fruit (dates and apricots are nice), wasabi peas, salami, etc. (You can also tailor it to you health or diet goals.) Added bonus: If you are in a group, this lets that one friend who's always late off the hook.

2. If you are drinking alcohol, skip the soft drinks, iced tea, or coffee. They add at least $5-7 to your bill for two people once you add tax and tip. 

3. Order a bottle of wine instead of glass pours. You will get more for your money. Many restaurants price their glasses as either a third or a fourth of the bottle cost to account for their spoilage liability. Typically you get 4 large or 5 medium glasses from 750ml. This is especially true for sparkling wine, as glass servings are smaller and you get much more.

4. Don't be afraid to ask your server for a budget-friendly recommendation! A great server will be happy to oblige. Just factor this in when you tip and give extra for the consideration (see my tipping note below).

5. Split an appetizer, salad, and an entree. Portions are generally huge, so this is usually plenty of food for two. It also lets you try more than if you just ordered entrees. If you are worried about a split plate charge, you can just say "We're sharing everything, so an extra plate would be great." If you are still hungry just order a dessert...

6. Order several appetizers as dinner. This is one of my favorite things to do because I like to try as many things on the menu as possible. Appetizer portions are typically larger than I expect, so we order 3 and it's usually perfect.

7. Go home for dessert and a nightcap. Personally, I find dessert to be the most frequently disappointing aspect of a restaurant meal. Nothing is worse than a stale, dry chocolate cake or a mushy 5-day-old tiramisu. Sometimes it is fantastic, but I usually prefer dark chocolate, sorbet, or gelato (or a great port or limoncello) from my own stash.

8. Call ahead if you are celebrating something (birthday, anniversary, etc) and mention it. Restaurants who do nothing special (free dessert, etc) for a special occasion are just lame.


On a side note, please remember to tip your server well. I always tip a little extra if I am purposely trying to lighten up my bill. Developing a repoire with a great server is also a nice way to get a fantastic experience on a repeat visit. Many of us have served at one point or another, and it is not an easy job. Nothing is more frustrating that the patrons who drink water and split the cheapest sandwich on the menu. I don't fault anyone for what they order, but I hope they realize that servers live off tips, not their sub-living-wage hourly pay. As in any industry, providing great service really adds to the experience and should be rewarded. In the restaurant industry, that means tipping well. Cheers to getting more for less! 

Brugge Brasserie

Roasted Pork Tenderloin Crepe

My favorite Wine Yoda and I met to have lunch and talk shop (wine, social media, the problems of the world, etc).  He chose Brugge Brasserie, a Belgian-style brewery and eatery right in the heart of Broad Ripple Village.

*On a side note, he set up his Twitter account during our lunch. You can follow him @DalaiWino

Pommes Frites

Brugge has been around awhile now as part of the Indy microbrew circuit. Brewer Ted Miller is totally committed to brewing spot-on Belgians, as well as some random other stuff to keep it interesting. Brad ordered a Cerne Pivo (a Czech dark lager), and I ordered the Harvey (a sour blackberry wheat beer). The beer was excellent. It was so excellent I had a few.

Brugge is moules and pommes frites heaven, so we couldn't resist.  We ordered mussels in the style of Chili (crushed red chilis, garlic, cilantro), as well as the Roasted Pork Tenderloin Crepe with goat cheese and mustard sauce.

Moules Frites Chili Style

The mussels were absolutely delicious.  They were served with a nice big piece of crusty baguette to soak up all of that amazing broth (it was very spicy and unbelievably good). They also cam with a side of pommes frites. Though you get two of their homemade condiments on the side, we couldn't choose so we ordered sea salt and sherry vinegar, dijon and poplar syrup, and homemade ketchup. While I haven't met too many french fries I don't like, these were just beyond expectation. They are reason enough to frequent Brugge.

The crepe was delicious with well-balanced flavors. The pork was tender, the goat cheese was creamy. The whole lunch was delightful. We were so full we didn't have any room left for dessert crepes (not t complete tragedy, just a great reason to go back). I give Brugge 4.5/5.  Service was relaxed but attentive.  The ambiance was unpretentious, cozy and inviting. The food was outstanding, and the beer was delicious. I will go back again and again. Salut!

Libertine

Libertine, coaster

I had heard so much hype about the new Neal Brown venture downtown, Libertine, that I was almost worried to try it for fear of disappointment.  That explains why it took me so long to actually get there.

Seelbach + Gin Fizz

When Jeff and I anxiously made the effort, it took some time to actually find the place. Construction on Washington Street certainly did not help matters, but their sign is rather inconspicuous. I had the feeling that this was by design so as to keep the place feeling a little hidden, it is a Prohibition throw-back, after all. Once we found parking and our destination, the inside had a very, very cool vibe. It had the clean precision of a sushi bar, but it also had a little bit of a hush-hush feel about it, complete with dim lighting. Neutral from ceiling to floor, it felt modern and architectural. 

Libertine

Service was attentive but not without a few missteps. For instance, I had asked our server to recommend a good sparkling wine by the glass. She pointed me toward a rose (roses and bubbly are paired on their wine list, so I went with it). When she returned with a rose that was clearly not sparkling--and in the tell-tale white wine glass--she was confused when I spoke up. It took me far too long to convince her that I had wanted bubbly. That kind of lack of training surprised me a bit. I was a big fan of Le Explorateur, a bygone Neal Brown venture in Broad Ripple. Le Explorateur had my all-time favorite wine list, and the servers were impeccable in their knowledge and recommendations. Alas, times have changed. I digress...

Wild Mushroom Salad

We also ordered a pair of traditional cocktails.  Jeff had the Seelbach Cocktail Redux: Kentucky Vintage Bourbon, Orange, Lemon, Prosecco. He liked it very much. I ordered and Gin Fizz, which was nice. (It wasn't too sweet, which I appreciated, but it also was not overwhelmingly delicious either. One was enough.)

We went to Libertine not knowing if we would actually eat dinner, or just snack over cocktails. The menu is all small plates, organized by traditional course.  There are salads, appetizers, entrees, and desserts. We ordered the things I had heard most raving reviews about:  Beef Tataki and Duck Meatballs. We threw in the wild mushroom salad for kicks. The Duck Meatballs were served on a bed of deep-fried gnocchi. I was expecting to love the dish just based on this alone. I actually found the meatballs to be flavorful, but the gnochhi (though deep fried) was dry and starchy. The broth at the bottom was scrumptious, and the use of the egg yolk to richen the whole experience was genius. 

Duck Meatballs

The Beef Tataki was totally disappointing. I found the meat to be too fatty and fibrous to be served ahi-tuna-style seared rare. The flavors were nicely balanced with the traditional Asian profile (the arugula was a nice addition), but the texture just didn't work for me at all. The mushroom salad was chock-full of deliciousness. The fried garbanzo beans and cauliflower puree were a fabulous addition to the sultry, earthy mushrooms. The enoki mushrooms added a nice textural component as well. 

Beef Tataki

All in all, I give Libertine 3/5. Like the movie The Hangover, it was hyped a little too much to live up to its reputation. Good, yes. Cool, definitely. A Game-Changer? Not even close. The food was a little spotty, the service was ok, and the ambiance was killer. I will try Libertine again, mostly because I want Indianapolis to have a place downtown that is this cool.  I don't think I will plan on having dinner there (at least not when I'm overly hungry), because the food is pricey and a little hit or miss. We paid $120 with tax and tip for 3 small plates and 2 drinks apiece. Though I wasn't completely sated, I did enjoy the ambiance. Cheers!

Holiday Frittata

I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays.  Feel free to enjoy at any time of year.

I prefer frittatas to omelets in my house for a few reasons.  First, I'm not a fan of runny eggs (and this isn't possible in a frittata that is cooked properly). Secondly, it feeds a large group with ease.  Thirdly, it is easier to make a frittata appropriate for any meal (and convince people who aren't in the "breakfast for dinner" camp that is isn't breakfast food at all). Lastly, it is so easy! This recipe feeds 6-8. I always serve this with toasted bread of some sort and fresh fruit.

**Adding waffles, french toast or cinnamon rolls to the menu makes this a perfect brunch line-up.

10 large eggs, beaten

1/2 c. lowfat buttermilk

1/2 c. whole milk (heavy cream is an extra-indulgent substitution)

1/2 grated Parmesan cheese (use the Parmagianno Reggiano, it is so much better!)

1 c. shredded sharp cheddar, grated

2 small potatoes, peeled and chopped into 1/2 inch pieces

1/2 small onion, minced

2-3 T canola oil

choose 2 of the following:

*a big handful of finely chopped broccoli or broccoli raabe

*1 small diced tomato

*a big handful of chopped mushrooms

*a big handful of chopped fresh asparagus (thin works best)

*1/2 c. chopped cooked bacon, ham, sausage or chicken

*large handful of chopped spinach

*1/2 c. diced, seeded zucchini

Preheat oven broiler to 450F (if you can't choose temperature, choose "high" or normal broil setting). Combine eggs, buttermilk, milk, and parmesan cheese thoroughly (a large batter bowl works great for this is you have one. If not, a large mixing bowl is fine). Set aside.  Over medium heat in oven-proof skillet, heat oil and add potatoes. Cook for 5 minutes, and then add onions and rest of ingredients from list below (if adding spinach or tomato, wait a few more minutes before adding them, as they cook quickly). Sautee until potatoes are tender and onions are caramelized.  Add egg mixture, stirring constantly (a heat proof spatula works best) and pushing cooked portions of eggs to center as you go.  When about half the eggs are firm, place the whole skillet into the oven on center rack.  After 5 minutes, sprinkle cheddar cheese over the mixture and continue broiling until cheese is melted.  The eggs will puff up when baking, so make sure there are a few extra inches above the top of the skillet in the oven.  When the frittata is cooked through, eggs will not wobble when you shake the pan.  To serve, take a long heat-proof spatula and run it along the bottom and edges of the skillet.  You should be able to slide the whole frittata onto a large platter.  If it is stuck, inverting the frittata onto a plate is a second option.  Just garnish with cheese and herbs to to improve the presentation. Slice like a pie and serve.

Wild Wild Rice

In our house, carbs are a bit of a battle ground. (Not for me, I adore them all.) We have one resident who only eats fried or white rice (Chinese take-out style, very healthy), one resident who hates pasta with anything but butter, one resident who won't do potatoes except for baked, and the list goes on. 

My inner cook wants to say "Whatever, if they are hungry, they'll eat what I cook." There are times, however, when I just can't sit through another meal where the beautiful things on our table are picked at (by the teenagers) and then junk food is consumed at an alarming rate all night.

The compromise? Wild rice. Not a blend (brown rice is objected to by several constituents, even when in disguise), but just the actual wild rice.  It should be noted that wild rice isn't rice at all, but a variety of grass seed. Regardless, it's very healthy (full of fiber!) and everyone whom I regularly cook for enjoys it.  There are two ways to prepare it that are my favorite. I take a short cut and buy the Trader Joe's pre-cooked pouch.  It serves four hungry people and is ready to go in minutes.  I have also cooked it from it's dry state in my rice cooker, which works just fine but takes awhile.  Feel free to do either.

Wild Rice Provencal

1 pouch precooked Wild Rice (I like Trader Joe's brand)

3 T olive oil

1/2 c. orange juice

3 T minced onion

1 clove minced garlic

fresh parsley (to taste, added at the end)

1/2 c dried tart cherries OR cranberries

1/4 cup chopped almonds
1/2 T dried Herbes de Provence

salt

pepper

In a sauce pan, sautee onion on medium heat until it sweats (about 3 minutes), then add garlic. After another minute, add (cooked) wild rice and all ingredients except for parsley. Break up the rice with a wooden spoon and cover. Cook for 5-10 minutes, taking lid off if more moisture needs to evaporate.  It can stay in the pan covered for up to 30 minutes until the rest of dinner is ready.

Wild Rice with Vegetables

1 pouch precooked Wild Rice (I like trader Joe's brand)

3 T olive oil

3 T white wine or champagne vinegar

1/2 c. chopped onion

1/2 c. chopped carrot

1/2 c. chopped celery

1 clove minced garlic

fresh thyme and rosemary, chopped (to taste, added at the end)

Prepare as above. Cheers!

Twenty Tap

Beer flight

Monday nights are usually relatively uneventful. For Jeff and I, they usually mean a $3 pint at the Broad Ripple Brewpub and then some sort of easy dinner (out or on the grill). We were both craving burgers, and one of our friends mentioned that Twenty Tap had the best around. Twenty Tap is the relatively new brainchild of BR Brewpub Brewer Kevin Matalucci and his wife, Tracy, a caterer.  This concept is all about the craft brew, having (you guessed it) 20 draft options on any given night (and many from Indiana).

I was skeptical, as I had already heard plenty of mixed reviews. Walking in, I noticed a clean, bright, almost spartan eatery.  It could certainly use a little help in the ambiance department.  Our hostess was friendly and our server was great at recommending beer. Jeff ordered a flight of 3 (2 IPAs and a Pilsner for shock value), and Josh ordered an IPA.  Courtney and I decided to give the wine list a whirl. I drank the Angeline Pinot Noir (a steal for $7/glass) and Courtney had a Malbec. We were both pleased, though we wanted more selections. I know it's all about the beer, but a great wine list will go a long way to convincing the non-craft-beer crowd that this place is well worth it.

Oh holy cheese curds

What blew us all away was the food. I was instructed by the same friend to order the cheese curds. Even though I protested on account of calorie intake, he made us swear to order them. We did, and I must say they made the whole thing worth it even if everything else ended horribly.  They were the best cheese curds (possibly the best fried anything) I have ever eaten.  A la Brugge Brasserie, there is a plethora of homemade aiolis for dipping (we preferred the roasted garlic to the horseradish, but both were good). I also asked for grainy mustard, which I loved with the curds.

The Wrath with a side salad

Jeff and I split a burger called The Wrath (Bacon, Mushrooms, Onion, Lettuce, and Creamy Ale Bleu Cheese Sauce), and we chose a side salad instead of fries to go with it. At $9 it was a steal, and it's been a long time since I've had a better burger.  The bleu cheese ale sauce was terrific, and the beef (they use a combination of 3 cuts of beef) was juicy and full of flavor. The side salad that came with shockingly good, and featured romaine, shallots, fennel, mozzarella, and a punchy lemon vinaigrette.

Grilled Chicken Sandwich

Josh ordered the Grilled Chicken sandwich with prosciutto, arugula, provolone, and fig jam.  It was out of this world; the fig jam added just enough subtle sweetness to the peppery arugula and smoky provolone. The fries that came with it were tasty.  They weren't quite as addictive as Brugge, but they were definitely good. 

Ambiance.... ehhhh?

Twenty Tap gets a 4.5/5.  It scores extremely high marks for food quality, freshness, and taste, as well as great service.  I would love to see them kick up the ambiance a few notches and add more variety to their wine list.  I wouldn't trace any of that, though, if it meant sacrificing food quality or beer selection. I think Twenty Tap will do extremely well if they keep this up. Cheers!

our PRECIOUS new addition

Last week was a big week in the Fanning-Bowman house.  Our Weber gas grill--at least 15 years old by most estimates and recollections--finally got sent to grill heaven.  The cost to fix the old girl just outweighed what new grills actually cost. I will give Jeff credit, though, he put in some serious effort (tinkering, ordering parts, offering prayers to the grilling gods, etc) to save the grill I had been using for over half of my earthly existence.

Our New Addition

After the appropriate period of mourning, we decided to go in an entirely new direction. Largely for cost reasons, we opted for a Weber charcoal grill with a gas ignition. We needed a great inaugural meal to welcome this lovely little grill into our home and patio.  Inspired by a gorgeous pork tenderloin sourced at Fresh Market, we invited a bunch of friends and family over to welcome our new addition.

The night before, I used this marinade:

1/3 c. canola oil

1/2 c. balsamic vinegar

3 cloves minced fresh garlic

1 t sea salt

1 t course ground pepper

2-3 T chopped fresh rosemary

I placed the tenderloin in a 11x13 Pyrex baking pan, coating the meat with the marinade.  It's best to let this hang out in the fridge, covered in plastic wrap, for 24 hours or so. I turned it once the next morning.

The next day, as Jeff got the coals ready (with the propane started it only took 25 minutes!), I put some apple wood chips in a loose foil packet in the grill to create some smoking action. We put on the pork (medium heat) for about 15 minutes, turning once.  I like my pork cooked just past medium, so it is slightly pink consistently throughout.  The most important part is to let the tenderloin rest for at least 10-15 minutes before you carve it to let the juices redistribute evenly into the meat.

We served this amazing pork with oven-roasted Brussels sprouts and cauliflower, lightly dressed arugula salad (lemon juice, olive oil, salt and pepper), oven-roasted garlic and rosemary red potatoes & onions, and sea salt and rosemary bread from Fresh Market that we had grilled with an herbed garlic butter.

We served it with DeLoach Pinot Noir (brought by one of our esteemed dinner guests), and it was a beautiful complement to the subtle smoke of the pork. The charcoal made an enormous impact of the flavor of the meat (and the bread). I am officially a charcoal convert.  

I am confident that no grill has felt more love than our new addition that night.  The ooohing and ahhhing just didn't stop. Now all we need is a name.  Suggestions?  Cheers!

Seasons 52 Autumn Menu Highlights

Seasons 52 generously invited Indy food bloggers to a preview of their new fall menu.  There were so many courses and delicious offerings that I figured I would cut to the chase and provide the highlights and (and skippables).

Highlights:

Pumpkin Pie with Ginger Snap Crust

Ahi Tuna Seared Rare, sliced and served chilled with Asian cucumber salad and sesame crisps: probably the best seared tuna dish I have had in a long time.  The tuna is at an amazingly high quality, and it shines through.

Organic Arugula Salad with truffle dressing, Portobella mushrooms and Parmesan cheese: This was hands-down my favorite of the night. The dressing was full of intoxicating truffle flavor. My mouth started to water as soon as they set down the plate. It was simple and luxurious.

Gorgeously Prepared Brussels Sprouts

Spring mountain Farms All-Natural Chicken Cabernet with vegetables and Lundberg wild rice: comfort food at its best. The wild rice was incredibly tasty, and the Cabernet sauce (a surprise for me with chicken instead of beef) tasted like it has simmered all day.

Oak Grilled Filet Mignon with Yukon Gold garlic mashed potatoes, fresh vegetables and roasted mushrooms Fantastic quality, the Piedmontese beef was beautifully enhanced (but not overwhelmed) by the smoky oak flavor.

Pumpkin Pie Mini Indulgence with Ginger Snap crust: I'm not a pumpkin pie enthusiast but I could've eaten 10 of these. The ginger snap crust was a pleasantly sharp counterpoint to the velvety pumpkin.

Skippable:

Maple Leaf Farms Duck Chop Salad with apples, mint, cranberries, butternut squash, toasted pecans: this salad tasted a little confusing.  The mint was overpowering with all of the other wonderful fall flavors. 

Manchester Farms Boneless Grilled Quail Breast with mashed sweet potatoes and bourbon-chili glaze:  I found the quail to be too oily and the sweet potatoes a strange flavor combination with the glaze. Again, a little confusing.

The Winning Wine

All in all, we had a tremendous experience.  The quality of ingredients and skill of the kitchen staff is undeniable.  The Executive Chef took great care in explaining where he carefully sourced each ingredient, using local, all-natural, organic and sustainable products wherever possible. What I appreciated most (and this is evident in my list above), was that the vision is to allow the food taste like the best version of itself. At Seasons 52, they don't muck with the ingredients too much, opting for simple preparations and harmonious flavors to let the food speak for itself. It is truly refreshing (and healthy, of course!) Bravo, Chef! I'll certainly be celebrating the season at Seasons 52. Cheers!

Make It Right (part two)

...continued from the Sept 8 2010 post

Indiana Duck

Let me catch you up. At this point in the evening we are feeling fine. We have had fabulous wine and amazing food up until this point, and Chef JJ and his staff have been personal, attentive, and a true pleasure.  Our table company (a recipe blogger named Kate and her husband Connie) is absolutely hilarious.  The conversation couldn't be better: full of great stories and personalities.  We are having such a great time that we don't want the night to end.

So far every course has been better than the last.  First came the wow-worthy smoked beef bruschetta with its pickled vegetable crunch and subtle barbecue back notes.  Then came the amazing chilled cucumber soup that was equal parts refreshing and indulgent.  Next, the roasted prawn panzanella impressed even the biggest panzanella critic at our table (yours truly) with its fresh take on the Italian summer classic.   

Then came the duck. Oh my goodness was that duck amazing!  The skin was so crispy, the meat so tender and succulent. There was just enough smoky house-made barbecue sauce to add an acidic component.  The biggest surprise was the corn.  The unassuming half-cob on the plate was the best corn I have ever had.  Coming from someone who has lived in Indiana much of her life, this is saying something.  It was smoke-grilled to perfection and finished with a garlic-basil butter. 

As good as the duck was (and it was!), the pork tenderloin was a fierce rival.  We went back and forth the rest of the night debating the merits of each.  The pork was slow-smoked and finished with a red currant jus full of herbs and aromatics.  Cooked to perfection (still pink throughout), it was to die for.

Roasted Pork Loin w/Currant Jus

To forget Grandma Betty's homemade pound cake (cooked right on that crazy little EGG), would be like forgetting the sweetest kiss at the end of a first date.  Impossible. It would be like forgetting to wake up for your presents on Christmas morning (unthinkable).  Grandma Betty's pound cake, topped with gooseberries, strawberries and blackberries, was the perfect end to this unbelievable meal. The chantilly cream, scented with fresh vanilla, was delightfully unsweetened to bring out the sweetness of the fruit.  Often, I think whipped cream (and its added sugar) puts a dessert into the "so-sweet-you-can-barely-taste-it" category.  When I tasted that chantilly cream, my conviction that Chef JJ's Backyard just gets it was unshakable.  They have that special something you can't teach, the intuitive ability to pair flavors so that the total experience truly is greater than the sum of its parts.

Grandma Betty's Poundcake w/Gooseberries

I am so appreciative that, after some difficult feedback (on food that wasn't all theirs, no less), Chef JJ's Backyard chose to redeem the Make It Local dinner by completely blowing their guests away.  I am convinced that every single person who attended the Make It Right dinner will be a raving fan of Chef JJ and his staff's innovative EGG cooking for the long haul.  Our party has already discussed what sort of private event we can dream up just to approximate that experience again.  The best compliment I can give Chef JJ is my business, and I can assure you all that I will be a loyal customer. Cheers!

Make It Right Dinner (follow-up to Make It Local)

The Make It Local dinner, as chronicled in this blog, was not my favorite meal or event of the year.  In fact, it didn't even make the top 100.  It was a thorough disappointment after several years of enthusiastic participation and high expectations.

Chef JJ addressing one of his tables

While Chef JJ's Backyard did not provide all of the food for that dinner, they were the hosts. Within a few days of posting the f+f blog about the event, they had emailed me thanking me for my honest feedback (impressive). Also within a few days, the owners of Chef JJ's Backyard had organized a "Make It Right" concept: a series of available dinner dates for everyone who had attended the first event (beyond impressive).  We reserved our spot immediately.

Stunning opener of smoked Beef Bruschetta

If ever there was a successful customer service initiative, this was it!  From the moment we walked in we were treated like something between close family (remembering each of our names all night) and royalty (the service level was impeccable).  The food was mind-blowing, but we'll get to that. 

Chef JJ started off by an informal introduction to address the reasoning behind the Make It Right.  Though they weren't directly responsible for all of the details of the Make It Local event, they wanted to take this opportunity to thank us for our support and show us their brand of food and service. Dually noted!

We started off drinking some phenomenal wine provided by Graybull Organic Wines and local beer from Sun King Brewery while we met the people at our table. I should note that my glass never even made it to half-way empty.

Roasted Prawn Panzanella + Chilled Cucumber Soup

The first course was a home run called Dig-IN's Beef Bruschetta**. This was the description on the menu: "slow smoked beef shoulder paired with our famous grilled bread and spicy pickled Indiana vegetables." What the description didn't say was how the beef melted in your mouth, the crunch from the pickled carrot and onion exploded with flavor, and the subtle watermelon-peach barbecue sauce set the whole thing off. I didn't start the meal exceptionally hungry (late lunch), and I made a Herculean effort not to wolf down my generous portion in 5 seconds.  In fact, our incredibly chatty table ceased all conversation in favor of appreciative "mmm" noises.  What a start!

The soup and salad course was a duo of chilled cucumber soup and a roasted prawn panzanella. If you've ever eaten at my house you are probably familiar with panzanella--that incredible summer staple of crusty toasted bread, tomato, mozzarella and basil in some sort of delicious vinaigrette. Truthfully, I have never liked anyone else's better than mine. Believe me, I know how narcissistic this sounds, but it is true... everyone has that one thing that they rock! This roasted prawn version was heaven.... The chilled cucumber soup was creamy, slightly smokey (from grilling the cucumbers on the EGG), and amazing. It had a distinct Greek tzatziki characteristic that was marvelous.

**Yes, for those of you who were savvy enough to attend Dig-IN this year, you may have tasted it at the Chef JJ's Backyard booth.

This was such a phenomenal experience that it will require a two-part blog.  To be continued...

Room Four (Part 2)

(continued from Room Four Part 1 posted 7/29)

So far:  Wine--check.  Appetizers--check.  Service--outstanding.  Now it's time for our entrees.  I ordered the Grilled Chicken Thigh Skewers.  This dish had subtlety and elegance to boot: sweet corn, roasted poblano peppers, and yukon gold potatoes resting in an unctuous broth flavored with smoked paprika and cumin.  It was velvety, smoky,  spicy, and delicious.  The grilled chicken thighs were juicy, full of charred depth, and just perfect.

Courtney chose the Wild Striped Bass Tostada.  It was one of those "messy and worth it" kind of dishes, with habanero lime juice, black bean crema, and jicama slaw.  Courtney loved every bite.

Josh and Jeff both couldn't resist the Three Meat Cheese Burger.  This was no ordinary burger, either.  It was made with beef, pork, and lamb and topped with Swiss cheese and all of the normal stuff.  The burger itself was the most flavorful burger any of us had ever had.  It was juicy and scrumptious.  At one point I hear Courtney oohing and ahhing and saying "That burger is the stuff that dreams are made of."  It was truly spectacular.

Then there was dessert.  I've mentioned on this blog from time to time that dessert tends to be an after thought.  Since they only have one dessert--cookies--I thought this must be true at Room Four as well.  Not so!  These cookies were candy bar cookies.  That's right--they crush up whatever candy bars they had (we're told Kit-Kat, Snickers, Reese's Cups, and Three Musketeers are involved in our batch).  These cookies were heaven.  They were warm and gooey and filled with every flavor that you want at the end of the meal.  They were served with homemade chantilly cream for dipping, which was just plain dangerous.  I'm not typically a whipped-cream-makes-everything-better girl, but in this case it absolutely make those cookies sing.

In short, it has been such a long time since I have been that deliriously happy after a meal. Everyone at my table was in pure foodie heaven.

I give Room Four a f+f first of 5/5!  Everything was flawless, from the ambiance to the service.  The food was divine.  The prices were extremely fair.  Jeff and I have dubbed Room Four the ultimate great date restaurant when you don't want to drop serious dough.  Our dinner for four, including a bottle of wine, 2 appetizers, and a shared dessert, was $120 including tax and tip.  Not too shabby, and certainly the best value in recent memory.  Since their menu changes daily, frequenting this eatery is just an inevitably that I have happily accepted.  Cheers to perfection!

Barking Dog Cafe

Lobster Bisque

The Barking Dog Cafe is located on 49th and Pennsylvania, right across from pizzeria Napolese and around the corner from the flagship of Martha Hoover's delicious empire, Cafe Patachou. In stark contrast, the unassuming and adorable Barking Dog Cafe sits, still largely unknown in Indy (despite an appearance on Guy Fieri's Diners, Drive-Ins and Dives last year).  I have been to the Barking Dog several times.  As one of Indy's only BYOB dining options, I find it charming. I also find it charming that they allow dogs on the patio and serve them their own cheeseburger plates (and spell their name in ketchup). Our little Ike adores this cafe over all the rest (obviously!).

This meal, however, left something to be desired.  My dinner guest and I sat outside, sipping a delicious Pinot Noir of our choosing (Kokomo Winery).  We were informed by the owner, MaryBeth, that they changed the structure of their entrees, which used to include an amuse bouche and small salad, to be a la carte.  Slightly disappointed, we ordered the Lobster Bisque and a salad.  I thought the bisque was too thin in consistency and had too much nutmeg, but there were some redeeming lovely lobster chunks, so that was good.  The salad was refreshing but unremarkable.

Fried Clam Plate

Feeling indecisive about the menu options (the menu spans burgers, fried food, and upscale entrees), we decide to go with the Fried Clam plate and the Summer Pasta.  The fried clams and fries were the highlight of the meal, though the clams weren't quite cooked quite long enough so they were soggy after a little awhile.  The Summer Pasta was what stumped us.  It included pasta rags with zucchini, corn, and cherry tomatoes in a "tomato butter" sauce topped with some parmesan cheese. This dish was basically flavorless.  It needed a punch of something--salt, acid, sweetness, spice--anything!  When MaryBeth and our server asked at two different point how we liked everything, we were honest.  We said (politely) that the pasta was pretty bland and we were disappointed.  MaryBeth said they were trying to "let their neighbor's vegetables speak for themselves." Our server told us it was the first night for this dish and thanked us for the feedback.  

Summer Pasta

When we weren't offered an apology or a replacement dish, I assumed they would take the [well over-priced] $23 entree off our bill.  No such luck.  As regular customers we were baffled.  So our dinner was $65 with tax and tip. Bearing in mind that we brought our own wine, that is a lot to pay for what we ate (and what we didn't).  I am very disappointed in this little cafe, but maybe this is why it continues to be relatively unknown.  While I will go there again (ordering the cheaper menu items) to enjoy the sidewalk ambience of Meridian-Kessler with my own wine, I won't enthusiastically recommend it.  I give it 2.5/5 stars.  Cheers!

10-minute HEALTHY dinner!

You know the type of night--a harried, whirlwind of a weeknight where take-out seems inevitable.  Don't get me wrong, I have nothing against take-out.  The fact that it is typically more costly and less healthy than cooking at home is still often outweighed (in our household) by its convenience and deliciousness.  Chinese? Yum! Pizza? Delish! Wings? Instant party! Burgers? Everybody's happy. Thai? Can't get enough.  That said, there are times when you just need a home-cooked meal.  Besides, for better or worse, it is almost always cheaper and more healthy.  A 10-minute make-at-home meal that is both delicious and healthy? Rachael Ray can't even touch that one.

So here is (to date) my best attempt.  I call it Halibut Fresco, and it has several varieties, including other meaty, white fish options.  The following schema is for two people (an aside: as a conceptual cook, I find schemata much easier to deal with than recipes, if you ever need an exact recipe, just leave a comment and I'll do my best).

Heat up your grill to medium (somewhere around 400F works pretty well).  Rub your 10-14oz piece of Halibut with some canola oil, and liberally salt and pepper both sides.  Leaving the skin on one side is absolutely fine.  Place the fish in aluminum foil, and wrap the entire piece (not too tight), folding over the ends to seal.  Throw it on the pre-heated grill.

While the fish is cooking, chop one medium plum tomato and one small avocado and place them in a bowl.  Squeeze the juice of half a lime onto this mixture immediately.  Then mince up part of a small onion (any kind is fine, you only need about 1/4 cup), once clove of garlic, and a small jalapeno (discard seeds for a milder heat, omit all together if you want no heat).  Add chopped cilantro and chives, if available. Mix all ingredients and add salt and pepper to taste.

By the time you finish this, it should be time to flip the fish.  For a thick filet about 4-5 minutes is enough, and then another 3-4 after flipping.  When the fish comes off the grill, unwrap it, cut it into two pieces (this is a great trick to check for doneness of the fish, as people has distinct preferences for how they like it prepared).  If it's not cooked, throw it back on.  If it's the way you like it, place the pieces back together on a serving dish, squeeze the other half of the lime juice directly on fish.  Top the fish with the salsa.  Serve with your favorite tortilla chips (there are very healthy multi-grain and flax options if that's your style).

I know this doesn't sounds amazing, but my husband RAVED about this for days.  Here are some other varieties to try:

Halibut Mediterranean: roasted red peppers, calamata olives, oregano, garlic, and lemon

Grouper Caprese: tomatoes, basil, fresh mozzarella, garlic

Woodside Salmon: grilled mushrooms and onions (slice thin and throw them on with salmon in a separate foil pack), goat cheese, balsamic

(All of the above are great on a bed of fresh spinach, just let the heat of the fish wilt it and you are good to go!)

Room 4 (Part 1)

Room Four

I've been dying to try Room 4 every since it became the kid sister adjacent to Recess, a Greg Hardesty creation that is a f+f favorite.  Faced with a rare summer weekend of no social commitments, we decided to try Room 4 on a Saturday night with our friends Courtney and Josh (who had been there before and raved). 

A Perfect French Dry Rose

Inauspicious decor with a mid-century minimalist edge (not unlike Recess) gives Room 4 a casual, European cafe feel.  It feels like an eatery in Prague or Berlin, or some other tragically hip Euro metropolis. Our server Jessica is casual, approachable, and adorable (much like our entire experience).  We look at the wine list, which is strikingly affordable, with dozens of great bottles under $30 (and several great ones under $25).  We decide on dry rose, and Jessica recommends a beautiful $25 French bottle that is just delightful in this heat.

Quesadilla with Shiitake and Chevre

We decide to order to appetizers for the table.  The Quesadilla with shiitake mushrooms and goat cheese is finished with a spicy (!!!) tomato avocado relish that is amazing.  The dish (for me) is the most surprising dish of the night.  I would never think to pair mushrooms and chevre with a completely Mexican salsa (complete with cilantro, chiles and lime). I suppose it makes sense, as the flavor profiles of Thai and Mexican cuisine actually have a lot in common (cilantro, lime and chiles).  Reagrdless, it is simply a phenomenal combination, and I immediately decide I have to try to copy this at home.  Somehow I think replicating a Greg Hardesty masterpiece may not be a walk in the park, but that won't stop me from giving it a whirl!  Stay tuned for the results....

Kampachi Sashimi

The Kampachi dish was a Vietnamese-inspired wonder.  The cold soba noodles were steeped in a sauce that had cherry and raspberry juices, soy, and probably a bunch of other things that made it thoroughly complex but not confusing at all on the palette.  The fish was prepared sashimi style and was incredible fresh and a perfect complement to the noodles. I had heard of Kampachi, but didn't know much about it.  Apparently it is in the same family as yellowtail and amberjack (it also goes by the less sexy name of almaco jack, while "Kona Kampachi" has become a sort of branding mechanism).   It is worth noting that Kamampachi is high in Omega-3 oils with no detectable levels of mercury. Read more here, as I think this fish is here to stay: 

http://en.wikipedia.org/wiki/Almaco_jack.

I have so much to say about Room Four that his will be a two-part review.  So, in a f+f first:

TO BE CONTINUED.....

**note to readers:  At the risk of revealing myself as a total idiot, you should know that I haven't figured out how to use accent marks online yet. I'm well aware that I reference a good number of foreign words that I am currently not doing them justice.  Can anyone help with this please?  As a linguistics major this is an increasing irritation! 

Salmon Bundle

I used to wait tables at a great little gourmet restaurant in Zionsville called the Pidge.  The Owner/Chef, Casey Uglow (who still has a cult following), had three amazing years of making Indianapolis Monthly's Top 50 Indy Restaurants, but just couldn't make it work and sadly shut her doors in 2003. Zionsville is still in mourning.

The Pidge was the only food eastablishment I worked that I never got tired of the food. Working mostly double shifts for a full year (I was in full-on money-saving mode), that is something to be said. In fact, our half-price entree each shift was the highlight of each day, carefully planned and highly anticipated. My favorite lunch offering was something called the Salmon Bundle.  I still salivate when I say the name.

It is an unassuming spinach tortilla filled with grilled mushrooms and salmon, fresh spinach, dilled Havarti cheese and a roasted garlic aioli. Mayophobe that I am, I leave that part out (I swear it is just as good, but you can judge for yourself).  I would give you a schemata, but you already know all the ingredients and it's very self-explanatory.  Just make sure the grill is nice and hot and everything gets lightly charred.  Wrapping up the ingredients tightly and grilling the entire wrap is also key, as it lets the cheese fully melt and the flavors combine.  

Before eating this heavenly burrito-of-the-gods, I never thought of fish and cheese together. (I suppose with the exception of a parmesan-crusted white fish).  Now I routinely pair fish (full-flavored fish work best) with chevre, herbed boursin, and dilled Havarti.  I also find that salmon and bleu cheese works nicely.  This particular bundle is one of the best bites I have ever eaten, and I still make it when I have a lunch guest that I really want to impress. In fact, I think it will be on our menu for dinner tomorrow.... Cheers!

Pasta Too-Good: f+f Style

At Mama Carolla's there is something on the menu called "Miguel's Pasta Too Good." Despite this enticing name, it is not my absolute favorite thing on their menu (the Rosemary Chicken Lasagna is simply irresistible).  For this reason, I have always wanted to make my own version of pasta too-good.

Pasta Too-Good

Last night we did it! We (we meaning Courtney and I) were looking for an easy dinner after an high-effort weekend of camping. We had some leftover chicken marinating in a lemon vinaigrette (about a pound cut into one-inch pieces).  We sauteed it in a skillet with the marinade, adding onions, white wine, and haricot verts (chopped into one-inch pieces) until the chicken was cooked.  About the time the chicken went into the pan, we boiled a pound of pasta.

We then scooped out the residual liquid in the sautee pan (about a cup) and put it in a large ceramic mug (anything with taller sides that is not plastic will work).  Using a stick or wand blender, we pureed it with about 1/3 cup of sundried tomatoes, 1/2 cup of heavy cream, the zest and juice of one lemon.  I then added it back to the pan and combined the sauce with the chicken and vegetables.  As soon as the pasta was barely al dente we added it into the pan along with about 1/2 cup of the cooking liquid.  After letting everything combine over the heat for about 3 minutes, and voila!  After a quick garnish of thyme and chives, it was spectacular.  Serve with grated cheese (we used Pecorino Romano). 

We served it with a simple caesar salad (dressing lightened by some lemon juice, salad seasoned with Romano cheese and cracked black pepper), and paired it with Carbo Cava.  In about 30 minutes (I think it was less actually), we fed four hungry adults with enough leftover for three of us to take as lunch.  Cheers to an original food+fizz Pasta Too-Good.  I would love it if you could share any of your favorite quick meals with us too!