Vanilla Icing

Chevy Sonic Sweets Tour

Chevy is up to its old tricks.

I was invited on their 'Chevy Sonic Sweets Tour' which featured the new Chevy Sonic and a few of Pittsburgh's trendy bakeries.  Of course I immediately said yes!  Cool cars and bakeries?  Who could resist?

     

The Chevy Sonic is a small car with a deceptively roomy interior available as a hatchback or a sedan.  There are a lot of built in features such as USB ports and streaming capabilities for many smartphones.  That means no more fumbling around with strange car adapters and weird mounting devices just to listen to your favorite tunes as you drive.  Between that, good gas mileage (26 city/35 hwy), and an inexpensive price this vehicle would be an excellent choice.  I only wish it came in more color choices!  I'd choose a blue over a red or orange any time.

     

Our first stop was Sugar Cafe in Dormont.  I have been anxious to try this bakery for a few months but unfortunately my travels haven't taken me to that part of town.  Now?

I'll happily go out of my way to drive to Dormont to get more of the Lemon Pound Cake.  Sunshine bursting on a plate.  The pound cake was tart and tangy with just a hint of sweetness instead of the cloying other route so many other bakeries take.    The cupcake was solid and the vanilla macaroon had an excellent fluffy buttercream but it was the lemon pound cake that shined.  It was the best thing I ate all day.  

       

Among all of the Sonics availabe to drive was one solitary Chevy Volt.  I overheard Hal of This Man's Kitchen ask if it was available to drive and when he was answered in the affirmative I immediately asked to tag along in this car.  I've never ridden in a hybrid car and I was intrigued.

     

Just look at the consoles!  There were two screens-one behind the steering wheel and one in the center-to help you get the most out of your driving experience.   The Volt is dual powered-by electric AND gas which means you can drive about 35 miles on electricity alone and about 375 miles on a full gas tank.  According to Edmunds, it gets a whopping 93 city and 95 highway mpg.  This would be the perfect type of car for someone who lives in the city like me and doesn't drive very far on an ordinary basis.  I was very disappointed to learn that one must have a driveway or a garage to be able to plug the car in every night to recharge.  I guess snaking extension cords across the street even if it was safe wouldn't be very practical.  

The Volt navigated the twisty turns and steep hills of Pittsburgh as easily as a gasoline powered car. The vehicle also uses the screens on the consoles to show you how you are driving and also how to maximize your driving for the most efficient experience.  It was a little intimidating at first but after only a few miles a driver would easily catch on and be able to enjoy the drive. 

Hal parked the car (on a hill! see?) on a side street in Lawrenceville and we walked the last block to Dozen Bake Shop.

Dozen has recently went through a lot of changes.  When it first opened, it was known solely as a cupcake shop that rapidly expanded and opened several other cupcake shops around the city.  The original owner eventually scaled back and then sold the remaining two Dozens which were the Lawrenceville shop and also the Oakland shop.  Dozen is now known as Dozen Bake Shop and it is a full service bakery and cafe.

A table full of tempting treats waited for us at Dozen Bake Shop.   Of course there were cupcakes but these were a sampling of some of their offerings in mini version.   The pumpkin whoopie pies were a seasonal nod as were the apple 'pop tarts.'  

      

The apple pop tarts were more reminiscent of an apple hand pie than pop tarts and for that I was glad.  I like the substantialness of pie more than a dinky pop tart.  The push pops were a fun idea but startling in the color of the icing.  Disappointingly, the amount of dye required to tint icing those bright colors was so frighteningly large that all that could be tasted was food dye.  

The cafe menu was intriguing and I plan on returning for lunch one day very soon.

And I might be a little envious of their flour stores.  Just a little.

The last stop on the Chevy Sonic Sweets Tour was Gluuteny in Squirrel Hill.  It is a gluten free bakery that has sweet and savory items and also stocks mixes for the individual who would like to do a little home baking.

I was surprised to see all of the mixes available but I thought this was a wonderful idea for all of those who need or choose to eat gluten free.  It helps make at home baking much more accessible. Gluuteny makes and packages all of their mixes and fans of the bakery know they can trust what they are purchasing and not have the unsurety they may experience when trying to choose a mix from a grocery store shelf.

     

The convenience of their 'grab and go' shelves make stopping in just that much easier.

Breads, bagels, cakes, cookies and more.  Gluuteny has it all.

The brownie had a crisp exterior and a  chewy, deep chocolatey interior.

     

The pumpkin cupcake was a little less 'cake' and a little more 'muffin' in texture.  The pumpkin flavor was bold and the spices used played that up rather than overpowering the pumpkin.  The icing on top was light which was just right for this savory little cake.

Gluuteny is capable of fooling 'gluten eating people' and I think that's pretty darn amazing.

I was sad when the Chevy Sonic Sweets Tour came to an end because it is always such fun cruising around town in cars from the Chevrolet line up and stopping at local eateries in Pittsburgh.   I think we need a Chevy trucks & bbq tour.  What do you think?

I've always wanted to drive a truck.

Edward Marc Chocolatier

Pittsburgh has excellent chocolates.  You just have to know where to look.

Edward Marc Chocolatier is a Pittsburgh based chocolate maker with locations in Pittsburgh's Southside (Inside the fantastic Milkshake Factory), Monroeville, Trafford and even one as far-flung as Washington, D.C.   Their factory is part of their Trafford retail shop and recently I was invited on an All-You-Can-Eat Chocolate Factory Tour.  Oh my!  I said yes right away and I must admit I got ready for the tour by nibbling a piece of chocolate on my way to the chocolate factory.  Just a little priming method.  Ahem!

Edward Marc Chocolatier is located in the old Sherm Edwards Candies building which at first might be a little confusing.  The chocolate company has been owned by the same family since 1914 when Charlie and Orania Sarandou left Greece and decided to make their home in Pittsburgh.  They began making chocolates and selling them informally from a street corner but in barely any time at all the quality of the candy became well known and they quickly opened their first shop on Butler Street in Lawrenceville.  It wasn't until the '70s that they moved to their current location in Trafford.

Each generation of the family has taken the original recipes and kept them exactly the same, but each generation has rebranded the chocolates by updating the name and the packaging.  It's current name of Edward Marc Chocolatier with it's sleek blue packaging and tempting chocolates combined with it's homey, family roots still made by hand in small factory combines the best of both worlds to create exquisite candies.

     

I felt a little like singing 'I've Got a Golden Ticket!' but I spared the crowd and waited excitedly with the crowd lined up happily waiting for the doors to open.  I think all of us were waiting for a Willy Wonka-esque personage to come tumbling out of the door.

     

 We didn't get Willy Wonka and he certainly didn't tumble out of the door, but we did get George Klipka, a local historian who filled us in on the history of Edward Marc Chocolatier.  And better than tumbles was the serenade he gave us as we descended down the stairs and into the white room that smelled of chocolate and apples.

 Everyone was required to wear a hairnet and it caused a lot of embarrassed giggles until we saw teh chocolate.  Then they were rapidly forgotten.  

     

And honestly?  Who can think of anything else when presented with huge slabs of chocoate that are being chiseled off in chunks with a big rubber mallet?  Edward Marc receives its chocolates in 10 pound blocks that come on a 2500 pound pallet of several various single source chocolates. 

     

 They then combine the chocolates in various secret ways to create their signature finished products.

     

 Candy making must be born in the blood.  This little boy belongs to Marc, one of the siblings who own Edward Marc's, and is already a natural at putting apples on sticks for candy apples.    

     

The little boy was happy to eat an apple but I wanted to just lick the nuts, chocolate and caramel off of them.  

 Or.... let's be honest.  I just really want the caramel.  

 The other bloggers and I were given private time to chat with Marc and Dana (the third sibling, Chris, was out of town) about Edward Marc's and ask all of the questions we wanted.  Well, all but one.  I was certain they wouldn't give out their caramel recipe and I didn't have the nerve to ask.  

      

Marc and Dana told us about some of the expansion plans locally and nationally that Edward Marc Chocolatier is working on.  A local grocer's, Giant Eagle in Bridgeville, will be carrying the chocolates along with the downtown Pittsburgh's Saks.  Saks in Palm Beach, New York and DC will also be selling their chocolates for the holidays as well.  A grocery chain in Texas will be carrying their pretzel bites soon as well.

Marc and Dana also mentioned a new candy that is in the final stages of development that will be available soon.  'Pie Pops' are pie flavored truffles on lollipop sticks that will come in various pie flavors such as banana cream pie, oreo pie, and coconut cream pie.  They plan on having five different flavors to begin.  I say, 'Move over cake pops...pie is always better!'

     

Long white tables held dish after dish of tantalizing chocolates to try.  For those old enough to remember penny candy stores-- Remember going in to the store with a handful of change and trying to decide just which candies to buy and how difficult it was?  The spread of candies Edward Marc Chocolates had to sample was just like that.  I knew that I couldn't possibly have room to try one of each and I had to make careful decisions about which ones to try.  

How did I decide?  First, I looked at everything.  When there was the same candy in milk or dark chocolate, I selected only one version to try, alternating if I was trying the dark or milk.  And if I was trying a pretzel or a piece of bark I took the smallest piece.  Other than that?  I'm proud to say I tried every other type.   Perhaps I shouldn't boast about that (and I shall certainly suck in my tummy next time you see me!) but I like to think that I've had 'training on food tours' and I'll sample everything. Except tongue.  But that's another story.  This one is about candy and I loved it all.

 Especially the caramel.  Oh. My. Goodness.  I wanted to channel my inner Lucy & Ethel when I saw these.

                 

Each one is meticulously salted by hand and days later I'm still not sure how so many get finished. One for the box, one for me.  One for the box, two for me.  My obvious gluttony should be evident enough to ensure that I never get hired by a candy company.  That's probably best for everyone.

 

And lest you think, I've not given ample time to white chocolate let me assure you.  I did.  I adore good white chocolate and I one two three of these.

There was only one 'bad' part of this entire tour.  Afterwards, I became obsessed with the need for a Red Velvet Milkshake because normally I visit the Edward Marc Chocolatier that is inside The Milkshake Factory and I always have both-a piece of chocolate and a shake because I like to spoil myself like that.  It's possible that I may have driven down and got a milkshake later that very evening.

Maybe.  Shhh!

Smoke -- Barbeque Taqueria

Smoke is unique; it’s a barbeque taqueria and it’s in the most unexpected part of town:  Homestead.  This once-thriving mill town has been slowing pulling itself up by the bootstraps the last decade by way of the Big Box Stores firmly anchored on its waterfront property line but in the last couple of years small, locally owned businesses have been opening its doors.  

     

I heard about Smoke by way of Urban Spoon’s Talk of the Town and was so intrigued that I decided that I would go there for lunch that very day.  The spur of the moment decision meant that I couldn’t find a lunch partner but I didn’t mind.

Luckily, I had read a few of the reviews on Urban Spoon and knew to stop at the ATM before arriving at my cash-only destination.  I am hoping in the future that they decide to accept debit and credit cards because after eating at Smoke twice I crave it on a regular basis.

     

The interior of Smoke is dimly lit despite the large front window because it is in an old row house style building with beautiful refinished floors that creak just a tiny bit to remind you of the history that has been held between its walls.  There are several, well-spaced tables for dining in but it seems that most people sit at them only long enough while they wait for their tacos to be prepared.  When Smoke is not busy, there is about a ten minute wait to receive your tacos because everything is fresh and made to order.  There aren't any tacos sitting in a warming tray anywhere and it shows in every delicious bite.

     

             Raspberry Agua Fresca, Mac n Cheese and Pork Taco

Smoke has only five tacos and five sides to choose from and I am steadily making my way through all of them.  The mac n cheese is creamy and can easily be a meal by itself but I must admit, that I am so infatuated with the tacos that I've only tried this one side.   I'm hoping to try the black beans the next time I go but I'm afraid that I might only have eyes for the tacos.  I've managed to try four of the five tacos and if it wasn't for the extreme favortism I have towards the veggie taco, I'm sure I'd have managed to sample the chicken taco.

Each day, Smoke features a different flavor of Agua Fresca and the first time I dined at Smoke I had the raspberry one.  It's cool, refreshing sweetness is the perfect compliment to the spiciness of the tacos.    The pork taco was slightly sweet from the apricots and caramelized onions but with a swift heat that rose up to nearly overpower the delicate flavors of the smoked meat but stopped just short of doing so.  

                                                Ribs Taco

The Ribs Taco was Rick's favorite and strongly evoked the flavors of a summer picnic.  Smokey, sweet and with a hint of heat, it would be an excellent choice for someone who prefers a little less spiciness.

                                                                      Brisket Taco

The Brisket taco with sauteed onions, hot peppers, and a bbq mustard sauce was the simplest of all the tacos but my favorite meat taco.  The brisket was fall apart tender but with a sudden strong kick of heat that pleasantly surprised me.  All of Smoke's tacos are made with homemade soft flour tortillas but the meat of the brisket taco was good enough to eat separately and then eat the tortilla plain. 

     

                                                                     Veggie Taco

But out of all the tacos that I've tried at Smoke, it's the Veggie Taco that I love the most.  It's stuffed full of black beans, roasted poblano & corn relish, crispy potatoes and chili de arbol sauce.  The corn is grilled and cut fresh off the cob and adds just the right amount of sweetness to counter the spicy. And, like in all of their tacos, Smoke is lavish with the fresh cilantro.  The Veggie taco has none of the meat that the others do but it seems to somehow combine all the other traits perfectly nonetheless. Fresh, sweet, smokey and spicy with soft and crispy textures make this taco, by far, the best Smoke has to offer and I will happily argue with any meat lover out there!

                             Watermelon Agua Fresca

A Wheat Obsession

My bread baking obsession knows no boundaries.  Last year, I grew wheat.  Wheat!  In my backyard!

Due to a few things that I still don't think I'm capable of speaking about, I never got around to sharing my wheat growing experience last year but I finally decided that even though I'm missing some photos it might be fun to share anyway.  

In October of 2009, I read about winter wheat being a good restorative ground cover for the garden--even a small home garden--and I decided I must give it a try.  I found a website that sold planting wheat in small quantities and ordered a couple of pounds.  It took far longer to come in the mail than I anticipated and I worried it would be too late to plant it by the time it finally arrived the first week of November.  It probably was a little late, but I planted the wheat and covered it with thick plastic that the sun could shine through and heat up the soil below.  It worked!  Within a week or so, the wheat had sprouted.  Another week of pale sunlight filtering through the plastic and the wheat was about two inches long--just the right height to go into winter.

Like other grass, the wheat appeared to die and everytime I took the dogs out, I couldn't help but look skeptically at the brown stuff in my garden bed.  Slowly, the months ticked by and in April the wheat began to grown and turn green again.

It grew very quickly passing by my twelve inch ruler in just a few weeks.

Wheat kernals (seeds? berries?) soon began forming and I got really excited.  The wheat was thick and lush until a friend's dog crashed through it.  Not once.  Not twice.  But three times flattening and taking out over 75% of the wheat.  I felt a little crushed too.

   

By the second half of June, the wheat remaining began to turn golden.  I liked to go outside and run my hands up the stalks feeling the little kernals hard between my fingertips.

The harvest was meager.  I couldn't bear to take a picture of the wheat while it was still standing in rustling pale gold stalks because there was so little of it.  I cut it down and made a few bundles by tying them with a wheat straw.

   

As the wheat had been growing, I hadn't been sure how I'd remove it from the stalks until one night as I was reading Maia "Little House on the Prarie" I remembered the scene from "Farmer Boy" about the threshing floor.  We didn't have flails but we had brooms!

We tucked the sheaves in between a sheet and beat the holy heck out of that wheat.

   

It took effort but it worked.

Soon, we were left with a bowl of wheat and chaff and again I remembered "Farmer Boy."

    

We didn't have a fanning mill but we had an ordinary house fan.  I brought it outside, pulled up a chair and turned it on.  I let a handful pour out of my hand back into the bowl and as it went back into the bowl, all of the chaff blew out onto the deck.  A little messy perhaps, but it did the job.

There wasn't very much when all was said and done but I ground it all up and there was just enough to make one very small loaf of bread.

And it was good.

Return to Veggies

                                                                Veggie Pizza

In August, I challenged myself to eat vegetarian  and I went two entire weeks which isn't really that long but it was enough time to realize that eating vegetarian made me feel very different.  Different, in a very good way.  I felt lighter, which might sound a little silly, but I mean I felt like I had more bounce in my step and more energy.  I didn't feel weighed down, not even after eating a big meal. Gone was the heavy, slightly bloated feeling that I often experienced eating something as simple as a hamburger on the grill and corn on the cob.  And the oddest thing?  I didn't even realize I was feeling like that until I wasn't feeling it anymore.

                                               Pistachio Stuffed Mushrooms

Then, just two weeks after eating vegetarian, I abruptly stopped and returned to my former ways.  I told myself it that it was necessary because I was going to Columbus in a few weeks for a food blogger tour.  It seemed a good idea to be 'used' to consuming meat before embarking on a culinary tour where there would be many delicious things to eat.  I'm glad that I decided to eat meat while in Columbus because there were so many wonderful things to try like Thurn's Meats, tacos and pork belly.

However, back at home, I started to notice that after certain meals that 'heavy, bloated feeling' was present again and it began to bother me.  I tried to ignore it but it persisted in nagging me.  After much thought, I've decided to pick back up with my 'Vegetarian Challenge' and see where it takes me.

                                                         Fresh fruit & veggies

I don't expect to ever be a hard and fast vegetarian.  The other day, I was at a restaurant where the owner and chef were sending out all manner of things for Rick and I to try.  The one dish had chunks of chicken sprinkled on the top.  I didn't turn away from the dish but I did push the chicken to one side for Rick to eat.    It seems as though a more dedicated vegetarian might not touch any food that meat has touched but that's not me.   Right now, nearly ten days in, what works for me is not eating meat but not becoming obsessive compulsive about it.  If I was eating dinner at a friend's and learned the rice was prepared with chicken broth I would continue to eat it.  And when Thanksgiving comes, there's a fair chance that I will partake of the turkey.  No Tofurkey for this girl!

                                                          Peas & Parmesan

If I were to be invited to another culinary tour or event, I would happily indulge in any meat proffered because I think that's how I shall treat meat: an occasional indulgence.  And let's face it, I've had some of the best meat ever when someone else is preparing it!

                             Homemade Guacamole & Grilled Quesadilla

I still have much to learn about vegetarian cooking and would love to hear any tips, recipes, or websites/blogs.  Please feel free to leave a comment or send me an email with anything you'd like to share.  It would really be appreciated!

                                                      Deconstructed Pesto

Planet Smoothie Pittsburgh

Years ago, when I lived in beautiful Monterey, California, I became acquainted with two things that Pittsburgh didn't have at the time:  coffee shops & smoothie shops.  I spent many, many hours in the former and as for the latter?  I met my civilian boyfriend at the smoothie shop he worked at and we often would grab a smoothie to go after he got off of work.  When I returned to Pittsburgh a couple years later, coffee shops were just arriving.  Smoothie shops were no where to be found.

Pittsburgh is sometimes a little slow compared to other cities but I waited patiently and soon enough I was rewarded.  Planet Smoothie in Shadyside opened its doors in August 2011 to welcome old smoothie junkies like myself and also many new fans.  I jumped at the chance to attend a tasting event that Planet Smoothie hosted for local Pittsburgh bloggers.

They offer thirty 300 calorie or less smoothies and an additional thirty five  smoothies with two grams of fat or less.  Or, if one prefers, Planet Smoothie will customize one to the customer's specific desires.  Personally, I like to start with one of their flavor combinations and then 'pump' it up a bit.  Planet Smoothie offers different 'blasts' to add to your smoothie to increase its nutritional content.  Immunity, Multi-Vitamin, Fiber, Energy, Fat Burner, Workout, and Protein Blasts are all available to add to your smoothie.  I'm always looking to add a little extra protein to my diet and like to add an additional Protein Blast which is 6 grams of lean, non-fat whey protein.  Unlike those barrels of powdered protein you can buy at your local vitamin shop that taste like chalk, Planet Smoothie's Protein Blasts blend tastelessly into the smoothie.

Planet Smoothie uses LeanLeaf which is a blend of Agave & Stevia for a low calorie sugar alternative.  It's a good source of sweetness and has a low glycemic index for people who need to watch their sugar intake but I like it because it helps reduce calories in the smoothie.  

The Acai smoothie features acai, apple, strawberries and bananas and helps support a healthy immune system.  The apple disappears a little in this smoothie but the blend of the other fruits are a little bold for the humble apple.  The Last Mango is chock full of mangos, peaches, bananas and orange sherbet and drinking it immediately transported me to a sandy beach on the ocean. The flavors were intensely tropical and though this smoothie is called The Last Morning I can't help but think it should be renamed to 'Good Morning, Sunshine!' and given one of those little drink umbrellas.  Frozen Goat is a mix of coffee, bananas, cocoa, nonfat milk,yogurt and an Energy Blast.  It's a perfect pick me up for those who like their coffee cold.  I prefer my coffee hot but the blend of banana and cocoa reminded me of a popsicle I used to enjoy as a child.  I wouldn't mind the Frozen Goat sans…the goat.

   

Chocolate Elvis.   Mmmm.  What's not to like?  Cocoa, Peanut Butter and bananas blended with nonfat milk and yogurt and kicked up a notch with an Energy Blast.  It reminded me of the King spiked milkshake at Brgr but a non-spiked healthier alternative.

    

The Leapin' Lizard has a Fat Burner Blast added to sweet peaches and strawberries that is delicious but simple enough for those trying out their first smoothie.  The Planet Pro smoothie is a basic blend of strawberries and bananas but then a full meal replacement packet is added to the smoothie.  It's high in protein and perfect for after an afternoon workout when dinner is still a long way off.  This smoothie was a little thicker than the others but strawberries and bananas are my absolute favorite smoothie combination and I thought the thickness made the smoothie almost like a milk shake.  

Planet Smoothie generously gifted us with coupons, a t-shirt and a 2 week pass for X Shadyside gym.  And then, I won an additional 4 week pass to the gym.  Do you think they know that I'll be unable to resist stopping for a smoothie every time I leave the gym?  Probably?  If that's their plan, it's a good one because the smoothies are delicious and by choosing the right smoothie and adding the proper blasts I'll really be able to maximize the effects of my workout.  And I might just make a few stops in to grab a smoothie…without the workout.  Shhh!

 

Snickerdoodles

I've got a little present for those who 'traveled' to Columbus, Ohio with me these last few posts by patiently waiting until all of the pictures loaded, reading the posts and sending me such sweet emails.  The present is pretty sweet but there's only one catch...you have to make it yourself.

Snickerdoodle cookies have never been a favorite of mine.  I've always found them to be boring, insipid little cookies that had only one power:  The ability to astonish me with the amount of fans this flavorless little cookie has.  I've made various versions a few years ago that weren't very satisfying to me.  I disliked this cookie so much that I refused to make it anymore for my family...until one day, one of my children came home singing the cookie's praises and its baker.  A strange look (one of competition, perhaps?) must have crossed my face and been misinterpreted because the child gently patted me on the arm and told me not to worry.  They would just eat snickerdoodles at that other person's house.

That night, I set out to make myself a fan of the snickerdoodle cookie.  I did some sampling of snickerdoodles all around town.   I did some research--um, cream of tartar?  Not necessary.  And cream cheese?  Really?  Why?  I played with recipes, combined recipes and scrapped recipes.   Then, I started from the bottom up starting with the butter and ending with the flour.  I added additional cinnamon to kick up the flavor base and the cinnamon sugar the dough gets rolled in right before baking gets a small amount of ground cloves that is just enough to boost the flavor but not enough to destroy the cinnamon sugar integrity of the snickerdoodle.  After several batches, I accomplished the impossible:

I am a snickerdoodle fan.

No longer flat or lacking in taste, my snickerdoodle recipe is everything those other snickerdoodes are...and more.  These snickerdoodles are sweet.  They are spicy.  They are chewy.  And they damn good.

 

Snickerdoodles

          by Michelle

1/2 cup soft butter                        1 egg

1 cup sugar                                     1 1/2 cups flour

1 tsp cinnamon                               For Rolling*

1/4 tsp baking soda                      1/4 cup sugar

1 tsp baking powder                     1/4 tsp ground cloves

dash of salt                                      1 tsp cinnamon

1 tsp vanilla

 

1.   In a bowl, beat together the butter and the sugar until well combined.  Add the cinnamon, baking soda, baking powder and salt.   

2.  Beat in the egg and vanilla.  Stir in the flour and mix well.  Wrap dough and chill for at least one hour.

3.  Preheat oven to 375.  In a small bowl, stir the sugar, cloves and cinnamon together.  

4.  Roll the dough into balls approximately 1 inch in diameter and then roll them in the sugar mixture.  Place about 2 inches apart on a greased cookie sheet.

5.  Bake for 10-12 minutes being careful not to overbake.  Allow the cookies to cool on the pan for a few minutes and then move to a wire rack to finish cooling.

* You will have some of the sugar mixture left.  Save to sprinkle on hot buttered toast.  Yum!

Happiness Is Always Bread

The last day of the Experience Columbus, A Diverse & Delicious Culinary Tour dawned bright and early and we made our way over to the North Market where we were turned loose with three things: a shopping bag full of goodies, gift certificates and 'orders' to take a look around and obtain breakfast.

Local produce from The Greener Grocer was tempting.

   

I barely resisted the turquoise plates at The Source and only managed to escape by remembering my propensity for dropping and chipping pretty dishes.  I admired the handmade ravioli at Pastaria Seconda and had a quiet chuckle when another worker at the North Market muttered something about them being 'not homemade.'  Perhaps they weren't but they were attractive and one of my fellow bloggers had some for breakfast and confirmed they were delicious!

It was a little too early for anything from The Barrel & the Bottle but several of us had the foresight to purchase some for later.  I regret not seeing if they had anything from Rockmill Brewery and picking it up to take home. 

   

After I took a walk around the market I remembered my 'orders' to obtain breakfast and began at A Touch of Earth coffee.  They had a 'Buckeye' Mocha on the menu and I couldn't resist even though I was a little unsure how peanut butter would taste in coffee.  I shouldn't have worried; pair peanut butter with chocolate and it doesn't matter what else you put it with.  It's always good.  The Buckeye tasted like a Reese's Peanut Butter Cup with a caffeniated kick.

And then, look what I found.  Or should I say...my nose?

Rockmill Brewery

Several months ago, I attended a beer tasting at the Inn at Cedar Falls.  Matthew Barbee, owner of Rockmill Brewery brought his four beers to sample and I enjoyed myself quite a lot.  A few months later, during my time on the Experience Columbus, A Delicious & Diverse Culinary tour, I found myself pulling up to Rockmill Brewery for a tour of the brewery, more beer tasting and a chance to meet Matthew again.

              

Guess what? This time I was a little less of a beer novice and enjoyed the complexities of flavors in the beer even more than I did the first time.  And Matthew remembered me which made me smile.

His home which is also the home of Rockmill Brewery is infused with golden sunlight that made me think of his beers and the different shades of gold they glow once they've been poured into glasses. Beautiful.  

And...we got to taste a new beer that Rockmill Brewery is preparing to release soon.  This fifth beer is aged in whiskey barrels from Middle West Spirits and the beer takes on some of the flavors of whisky which makes for a very interesting (and delicious!) tasting experience that I have decided is my new favorite of Rockmill Brewery.  

Matthew encouraged us to try bits of various cheeses, bread and salted dark chocolate followed by sips of beer and to notice the different ways it brought out the flavors of each individual beer.   It was amazing to me that beers are like wine in this way; there are beer and food pairings to make and the right pairing can make all the difference in the world.  The gorgonzola had a noticable skimming effect on the Tripel; the beer danced across the tongue without even the barest hint of bitterness found in beer and left lingering notes of sweetness.  

        

In addition to discovering that beer pairs as nicely with different foods like wines, I also learned that a brewery smells like baking bread.  Oh my!  I couldn't help but draw one deep breath after another when we stepped inside the brewery.  In fact, I kept at it so long that I began to worry I might get drunk from drawing heady draughts of air!   Matthew showed us around, discussing the beer brewing process and all of the steps involved.   

I would love to share all the specific details of brewing but I'll have to direct your attention instead to the Wikipedia entry.  My sincere apologies, but I must admit between the heaven scented air and the glass of the Fifth Beer I had in one hand and my camera in the other I wasn't exactly able to jot down notes on the process.  

An engaging and generous host and an amazing glass of beer really do deserve one's undivided attention.  

Columbus Gives Me Mixer Envy

Three of my favorite things-

                                                  Photo credit: Skillet

How could I not be intrigued when I saw that Skillet was our destination for breakfast?  Rumors of Skillet's breakfast have made it east to Pittsburgh and I had been looking forward to finally trying it out.  Would it rival Pittsburgh's own Pamela's?  Could it rival DeLuca's in the Strip District?  I had to see for myself.

       

Chef and owner, Kevin Caskey welcomed us to Skillet and talked about the food he prepares for his guests.  The menu is seasonally derived and makes use of many local purveyors such as Laurel Valley Creamery and produce from nearby farms.  Skillet opens at lunch time during the week but Chef Caskey was kind enough to open privately for the Experience Columbus, A Diverse & Delicious Culinary Tour food bloggers.  While we were enjoying breakfast, a few other people poked their head in the door excited to find Skillet open early.    They were gently told that the restaurant would be open to the public at 11 and I must admit I felt a little bad when they reluctantly turned away.

But not so bad that I didn't scoot this delectable omelet closer to me each time someone attempted to venture inside!  Farm fresh eggs were carefully folded around house smoked andouille sausage and Laurel Valley cheddar.  The cheddar was a little sharp but provided an interesting contrast to sausage which was heavy on the smoke flavor and light on the spiciness.  Cremini mushrooms and blistered fresh okra spilled off the top of the omelet and I poked at a bit of the okra skeptically before I put one tiny piece of okra in my mouth.  Um, how come no one has ever told me about okra before?  I couldn't finish the generously sized omelet but you better believed I ate every single bit of okra.  Next time...do you think I could just have a plate of the okra?  And maybe some of the mushrooms?

We spilled out of Skillet and I had the comfortable knowledge that Skillet is indeed better than Pamela's but you can't really compare Skillet to DeLuca's as they are two entirely different styles of cooking.   Notice the big smile on Laura of Cincinnati Nomerati .  I think that pretty much sums up Skillet.  (Terry of Blue Kitchen holds the door & Rachel of Hounds in the Kitchen follows.)

Comfortable full and properly fueled, we got in our bus and began a day of being overwhelmed in the best possible way by Columbus and a sampling of its offerings.