I went to Whisk today after working out and thought I'd treat myself with Toasted Cornbread ($6) and a Adobo Grilled Chicken Sandwich ($17), as well as a Diet Coke ($2.50, for a can). The Toasted Cornbread had three large pieces, but unfortunately the first piece I touched was cold. Mistakes inevitably happen, so it was no big deal and so I told my waiter. He apologized, took the plate and asked me if I'd like another order, which I did because of the workout lol. The second batch of cornbread however still missed the mark. The problem with heating up cold stored corn bread is that it can dry up unless you heat it the correct way. The corn bread was unfortunately dry and crumbled at the touch, lacking the texture you'd hope. The flavors were there however for classic corn bread.
Hotel: a delicious word that conjures crisp sheets, sleeping in, vacation. "Brunch" is another sleep-in kind of word. And when the accommodations in question are as top-tier as the Grand Bohemian Hotel Orlando, then you know the brunch �" in this case a Jazz Brunch at its acclaimed Boheme restaurant �" is going to be something truly exceptional. Whether it's to linger in the last moments of your sumptuous weekend stay, in celebration of a special occasion or simply a decadent splurge, Sunday brunch at the Boheme will run you $45 per person ($15 for kids 6-12) and showcases all the hallmarks of high-end: a prime rib carving station, custom omelet station and fresh waffle station among them. Of course, brunch being what it is, it makes sense that you might want some snow crab legs, oysters or steamed shrimp to pair with that waffle. And did we mention the Kitchen Action Station, where seafood and meats are prepared to order? And that's not even the spread in its entirety. We're not sure how you'll save room for dessert, but we're sure you'll manage. Start strategizing now.
It doesn't get much easier than Instant Pot chicken. The Instant Pot brings new meaning to the saying "winner winner chicken dinner" with its ability to cook this protein at a lightning-fast speed. Transform your favorite weeknight chicken recipes into crazy easy meals or try new dishes developed specifically for your Instant Pot. Go ahead and give yourself a pat on the back because you will be astonished at how quickly you are able to get dinner cooked and served with the help of this pressure cooker.
“You can’t study the day before and take this test,” says Jane Bauer, the certification manager for the American Cheese Society. The professionals taking this test need at least 4,000 hours of work experience in the cheese business. “There’s a difference between certification and certificates. A lot of people try to call things certifications, and they’re not.”
As I initially stated I came in here craving their fried chicken but I forgot that it is not always featured on their lunch menu but it is usually in the dinner menu. Lucky for me I asked and they had all the sides ready so I was able to order it. The chicken was the perfect amount of crispy and juicy and it came with smashed potatoes and honey glazed green beans topped with bacon gravy. All of the flavors went together perfectly.
Picking somewhere for a group dinner can sometimes feel like an SAT question. Your cousin is a vegan, grandma just wants somewhere with good wine, and your best friend is taking their new Whole30 diet very seriously. Rather than stress over it, just tell everyone that you’re going to RusTeak in College Park. This restaurant and wine bar is casual enough for a quick lunch or a Happy Hour glass of wine, while still working just fine for a date or birthday dinner. Food-wise, they serve everything from burgers and flatbreads, to General T’s pork belly and plenty of fresh fish. Similarly, they have one of the biggest wine and cocktail menus in the city, so regardless of who is joining you, everyone should be able to find something to eat and drink here.
This was on my must do list for a while. Down in the area and did not want to fight traffic. Halloween night and they were closing early. Not crowded at all as we arrived around 5 pm. The first impression was good as I am a bit knicked up and using a knee walker. One of the staff grabbed the door and they suggested a table out of the heavy traffic. A/C was cranking so bring a light coat. Steve was our waiter and he was knowledgeable. Ordered up the bacon wrapped gorgonzola wrapped dates and they came out very quickly. The bacon was a little too charred to be flavorful and the cheese was not as warm I would have thought based on how charred the bacon was. I would love to taste it with well-cooked bacon and melty cheese. Also, order some shrimp and grits......big order enough for a meal and the highlight of the night. Ordered up fried chicken open faced club and a chicken caesar salad. The sandwich was a sight to behold and the batter was crunchy but really did not have any flavor that wowed me. The salad was a good portion but the caesar dressing lacked a little on garlic. It is the small things that make the experience and having the manager realize the bathroom door was not cooperating as I tried to navigate and helping me was very much appreciated. Overall I think this is a do-over maybe on a weekend night and a little later so they are on step when we order......I can see the potential for what others have written but I did not see it that night. Gets a one star bump for a great staff but they can't make up for the star of the show, the food, falling a little short. @Kodiak_kuisine
When I move to the evaluation portion, however, I immediately realize I am in way over my head. Any hubris I had cracks when I pop my first sample, a soft-ripened cheese, into my mouth. I chew. It just tastes like … soft cheese. I am supposed to evaluate this based on 70 characteristics and flaws in four categories (appearance, aroma, texture and flavor). And not just the presence of, say, a nutty or herbal aroma or an animal or grassy flavor, but “much too little,” “too little,” “just about right,” “too much” or “much too much.” At the table in front of me I see another candidate spit into a bucket. Wait a minute! I think. Are we supposed to spit cheese when we taste it, like wine? I spit my soft-ripened cheese into the bucket on my table (which is gross, to be honest). Still, I gamely trudge on for almost three hours. When I get to the evaluation sheet for Emmental-style (i.e., Swiss) cheese, there is a category for “Eye Development,” with characteristics such as blind, underset, irregular and dead/dull eyes. So cheese has eyes? When I approach the cheesemongers for a sample of cheddar, I steal a glance at the clipboard of a bearded guy in a Hawaiian shirt and Birkenstocks standing next to me. He marks “seamy” on one of his score sheets. What does it mean to have a seamy cheese? I am so out of my league, I don’t even know what I don’t know.
To illustrate how important the olfactory sense is, Marchese earlier asked me to hold my nose and gave me something granular to put on my tongue. At first, it just felt grainy and sweet. Yet once I unplugged my nose, I experienced a rush of cinnamon flavor. As further practice, we sniffed little vials of typical honey aromas, similar to a kit other sensory experts use. I was proud of myself for identifying scents of mint, peach and lily. But others stumped me. Nutmeg? Wrong, hazelnut. Tea? No, hay. Truffle? Sorry, mushroom.