James Beard Awards

Trattoria Stella:

From their newsletter:
Now, drum roll please...

We had some pretty amazing news on Thursday, when our dear friend Guillaume (chef/owner of La Becasse in Burdickville) told us at a birthday party for a mutual friend that he, our other friend Randy Chamberlain (Blu in Glen Arbor), and our own Chef Myles are three of twenty semi-finalists for the 2010 James Beard Foundation awards in the category of Best Chef: Great Lakes. Deemed "the Oscars of the food world," by Time magazine, The James Beard Foundation Awards are the country's most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Over 21,000 nominees from all over the country were whittled down to a mere 200 semi-finalists (20 in each of 10 regions). On March 22, the five finalists from our region will be announced followed by the official award ceremony on May 2 announcing the overall winner. Guillaume, Randy and Myles are three of twenty in a region that includes Chicago and the rest of Illinois, Michigan, Indiana, and Ohio. That is something to be proud of.

Now consider some numbers
Chicago got 7 nominees, but with a population of over 2.5 million, while the Traverse City Metro area has less than 200,000 and 3 nominees.
Matter of fact, two are neighbors near Glen Lake, in Leelanau County with a total county population of less than 25,000.

And I have to brag that all are clients of both Earthy Delights and Cherry Capital Foods.

Change of pace

While I don't post about "road food" we did try Smok'n Pig
in Valdosta GA.

No, I'm not a connoisseur of BBQ, but decided to give it a try.
Glad we did. Touted as voted Top 10 in the country, but I haven't seen a source for this.

New and shiny, not a "ribs shack" but the "pecan wood" smoked meats were great.

While Shirley went with a rack of ribs, I had to try the combo, several ribs and some brisket, sides of slaw and ... mac & cheese.

There are several sauces, but I liked the house one best - suspect it's got a good bit of mustard in it.

Quantity, well, we both got "take home" clamshells, as well as containers for the sides, and it satisfied for the next night.

Location : Exit 22 off I-75 and a bit east.

More Seafood

After a few more days, local fare ... a good meal at
Jacaranda on Sanibel Island

Ian and Whitney went for the stuffed grouper - a long time "house special" which was declared "fantastic"
I had off menu baked seafood (scallops, lobster and shrimp), while Shirley had a delicious banana dressed snapper

Back to topic of "local fare" : we took daughters/grandkinder to Cheeburger Cheeburger
Retro
Fun
downside was that they were out of horseradish sauce for the onion rings ...
We only do this one every few years

In between we've been sticking to local seafood, mostly grouper, some shellfish
When in Rome ...
Another link: Florida's Fresh Fish Specialists: Prawnbroker Restaurant Group

Sort of a Tradition

The Mad Hatter

We try to take at least one meal here when we stay for more than a few days.
It had been a rainy day, mostly overcast by sunset so we missed out on that feature.

While our son-in-law tried the evening special : bouillabaisse, daughter went for the duck (Pan seared Maple Leaf duck breast, sliced and topped with a mixed berry sauce, Yukon mashed potatoes & grilled asparagus), and Shirley ordered up the Filet (Grilled Buckhead filet mignon with fresh Béarnaise sauce served with yukon mashed potatoes & grilled asparagus), I stuck to seafood : Black Truffle Sea Scallops (Pan seared panko & black truffle encrusted dayboat sea scallops finished with a caramelized shallot beurre blanc served atop whipped Yukon potatoes & julienned zucchini & squash)

All were appreciated
I barely noticed the black truffle, but the scallops were just right, tender, just barely cooked.

We all shared the Chocolate Truffle Terrine (Flourless chocolate pate with bittersweet chocolate & casis, garnished with crème anglaise, melba sauce, fresh whipped cream & berries)

New ownership a couple of years ago, same tradition of great food.
We'll visit it again before we leave, try some different dishes.

Road Food ... and seafood

Shirley and I packed up and hit the road
I-75 Michigan to Florida
Time constraints and weather pretty much kept us to close to the road
One side excursion in search of BBQ was a wild goose chase.
Choices along the Interstate - damn slim
As a rule, I stay away from McBurgerKingKFC .. which narrows the choices

The "Contential Breakfast" at LaQuinta (budget chain that allows pets) is very very thin, but gets us on the road.
Tried an Olive Garden for the first time in decades.
It was busy, so we took a couple seats at the bar.
We were frankly pleasantly surprised.
Shirley went for the Braised Beef & Tortelloni

"Tender sliced short ribs and portobello mushrooms tossed with asiago-filled tortelloni in a basil-marsala sauce."

While I tried the Steak Gorgonzola-Alfredo*

"Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

We also found Chianti Classico Riserva Rocca delle Macie ... one of my favorite Chianti's Good wine at fair price if you can find it retail (upcharged of course at a restaurant)

Portions were large enough we were able to box and made supper a second night .. corked the wine as well for later.

So, due to some prodding from others, we tried Bob Evans for breakfast on the last day

Tried the sausage gravy and biscuits ... buttermilk biscuit split and topped with one egg cooked-to-order, crumbled Bob Evans^® Sausage, creamy country gravy and shredded cheddar cheese. Served with home fries

For less that $6 it does work ... won me over.

Switch to island dining (we are on Sanibel for about 3 weeks)

Thistle Lodge last night - seafood of course: Thistle Lodge Restaurant: Sanibel Island

Shirley had one of the evening specials :

Grilled Grouper over asparagus risotto, while I chose

Pan Flashed Sardine Filet : (appetiser)
Angel Hair Pasta Galette, Tomato Fennel Relish, Garlic & Lemon Oil

Then:

Mojito Glazed Black Grouper Filet
Papaya & Mango Risotto with Baby Bok Choy & Carrot

Both groupers also got boxed up for tonight's supper.