I like to think that I'm an explorer of sorts. I seek out new tastes, new textures, new foods, and tell my friends and family about them. By no means am I the first, best, or only explorer out there, but the people I know tend towards the conservative and squeamish when it comes to new food, and I like to encourage them to eat things they would shudder at otherwise, admitting also that I sometimes take a perverse delight in their horrified reactions.

Holeman and Finch is a gastropub in Atlanta; very popular, and rather famous, mostly for their 10pm burger rodeo. I heard about H&F from some online friends a while back, and was excited to get the chance to eat there, having heard they featured a "parts" menu. Now I don't know about you, but when I see the word "parts" on a menu, I get giddy.

First up, charcuterie. House-cured meats and cheeses showcase a chef's talent, and this didn't disappoint.The board had three different cured meat options, a daub or two of mustard and some wonderfully crusty bread. They were all wonderful, but my eye and my tastebuds were immediately drawn to the colorful slice of terrine presented alongside the cured meats. Smoked lardons (big chunks of pork fat!) and tender pieces of squid were enveloped in a tasty black squid ink aspic and garnished with candied lemon zest. The taste was that of a succulent pig swimming in the briny depths of the North Atlantic. For those with children, think Wilbur meets Oswald. Truly fantastic.

A luxurious gratin of bone marrow was brought next, again with the same wonderful bread that accompanied the charcuterie. I can't overstate how great this bread was. They make it in their own bakery, and when smeared with that oh-so-good and unctuous bone marrow, it made taste explosions go off in my mouth in a not-quite-totally-non-sexual way. Eating beef bone marrow is like enjoying the very essence of flavor of beef, like a demiglace reduced 10-fold. Intense, glorious, rich. One spoonful scraped from the bone itself contained enough rich, beef flavor to equal a giant bone-in ribeye steak. Now THIS is eating!

A couple of small plates continued my eating extravaganza. One held succulent veal 'fries' with roasted jalapenos, spring onions, and orange slices. For those of you who don't know, 'fries' are a nice word for 'testicles'. It takes balls to eat a dish like this (I've been wanting to use that joke forever!), and it certainly didn't disappoint. Again, the veal fries distilled the very essence and flavor of the veal itself, while offering an almost creamy texture and pleasing firmness. They were sliced and cooked to perfection, and the oranges and jalapenos offered an acidic compliment to cut through the richness of the dish.

The second dish held the best of the best. Candied pork rillons (think bacon on steroids)! Sliced thick from the belly of a pig, these rillions were encased in a thin candy coating and cooked to absolute perfection. As I bit through the slightly sweet, syrupy shell, the warm essence of swine swam sensually over my palate (alliteration, dammit!). There was no trace of greasiness. I was amazed at how well done a fatty slab of pork belly could be. This was absolute hog heaven. I admit that I ordered another plate of them immediately after I devoured the first.

Finally, for 'dessert' (snicker), a deep-fried pork trotter fritter, served with fresh blueberries, summer veggies, and a luscious butter sauce. Again, no trace of greasiness or fattiness could be found, a true credit to the chef(s). Cutting into the fritter revealed a dark, moist meat, still porky, but subtly different than the other offerings I had eaten to that point. The combination of the tart blueberries, tender, fresh squash, and incredible butter sauce made my eyes roll back in my head multiple times.

They had deep-fried chicken heads on the menu, but, uh, I make it a point to rarely (if ever) order chicken out. For more squeamish eaters, they also always offer a bountiful selection of local veggies and more 'normal' entrees. Last, but definitely not least, I shouldn't forget to mention that the bar is stocked with excellent unique cocktails, and one of the best beer and wine lists I've seen. Holeman and Finch surpassed my lofty expectations, and I can't wait to eat there again!

Writing a blog, no matter how big or small, opens you up to opportunities and experiences you might not get otherwise, even if you call yourself a Whore! It also connects you to people in ways you'd never imagine. When I found out an old high school marching bandmate, Kami Smith, works as a pastry chef for a large food service company, I had to ask her if she wouldn't mind answering a few questions about what she does. She graciously obliged! In high school, Kami was always vivacious and friendly, with a very outgoing personality, and you can tell it still shines through today in what she does. She truly enjoys her career, and y'all are in for a real treat as you read 10 Questions With Kami!





1. Who are you and what do you do?

My name is Kami R. Smith. I am a corporate Pastry Chef for Dawn Foodservice, which is based out of Jackson, MI. I am a support for the sales team--focused on East Coast. My job is to showcase to our customers how our dessert can help them on their menu by providing applications, training on handling and usage, brainstorming new ideas that we can manufacture for them, or by simply bringing new ideas to the table.


2. What made you consider a career in food?

My degree is in Foods, Nutrition & Dietetics. I've always been a foodie, but thought my world would be in a hospital as an Registered Dietician. I decided against the healthcare route, and decided to attend culinary school to become a Pastry Chef, solely based on the idea that I liked the make things pretty and liked chocolate. Yep, pretty crazy reasons to change your career path, but I had a burning desire to serve others, to continue to work in a kitchen and prepare the finale of any meal--I wanted to make edible art.


3. Give us an example of a typical day in your job.

As a corporate chef, I am based out of my home...so days I'm not traveling with Sales, I'm home at my computer (like right now), reading trends, answering 100's of emails from customers or sales, working on my future trips, organzing the desserts I plan to show, working on new ideas in my kitchen that would be positive for plant manufacturing (within our current capabilities), or going out in the market and seeing what is on the shelves at grocery stores, restaurant menus, cafes, or hotels. I travel 80% so the days I'm in the air, I'm up at the crack of 'dawn,' landing in an eastern destination, immediately rushing to teh grocery store to purchase needed ingredients for my food presentation, prepping the day before the meeting, dining with our customers that night, then waking up very early to bake off all products, preparing the presentation and then speaking to all products and how I forsaw them on the menu at hand. Its a lot of organization, a lot of efficiency, speed..for I never know what type of facility I will be working in. Sometimes I feel I work for a show called, "Presentation Impossible." You can't imagine what I've had to work in or with to prepare my products....its been a nightmare at times.


4. What's the hardest aspect of your job?

The hardest aspect of my current job is my calendar. Its not my own. I have to bend and flex continually to make sales and my leadership team happy. If its flying on weekends to prepare the products for a food show, I have to do it. Yes, its frustrating, but I try to live by the motto--work hard, play hard. I also work from home with no one around...so socially it gets lonesome, but I've been in a home office environment for so long, its fine now...the transition from kitchen to home was hard.


5. What's the greatest part of your job?

I love the upswing of being at home when not traveling. My home stays very clean, I'm able to complete all errands during the week so my weekends are truly for R&R. I don't have to get up super early to beat the traffic....I literally work in my pj's (I'm sporting them as I type now!). Its wonderful in all seasons...when in summer my job is done and I've done all I can do, I make it to the pool, and in the winter months, I find myself always in the kitchen making soup. The fact that my schedule is so flexible when not traveling is gold to me. I wouldn't change it for anything!


6. What's the worst experience you've had in food?

Upon graduating culinary school, I moved to New Orleans to work at Emeril's Restaurant. I had an internship in the pastry department where I learned everything from pasta to sorbets. While working on the pastry line one evening, I had an order for creme brulee. Chef Emeril was there working with us. No pressure, right??!!! I was burning sugar on the brulee and accidentally burned the sugar beyond consumption. Chef Emeril yelled at me...it went on for what felt like days. I stood there, cringing, about to tear, but all I could muster was, "Yes Chef." Over and over he yelled and over and over I said "yes, chef!" I promise even til this day I will never burn the sugar on the brulee again. When Emeril Lagasse yells at you, YOU LISTEN and never do it again!


7. Are you doing exactly what you envisioned yourself doing? If not, are you happy with what you are doing now?

I never envisioned I'd be home as a chef, flying to customers presenting food concepts and actually having weekends off! This journey has been more than I could ever dream...and I'm truly happy and content with where I am. I do; however, envision myself with a food show--host. I've always wanted to inspire others to do their best, to break down the intimidation boundaries so the general public can understand how easy desserts really are. We'll see....


8. What are some things your career has allowed you to do that you wouldn't have had the opportunity to do otherwise?

My career has led me to 7 different cities for residence, I've had unforgettable meals with many unforgettable chefs and people. The perks of flying all over the country are amazing and I've been able to see many sights I never thought I would. I also get to literally fly around and play with food.....who does that?? I love my job.


9. What advice would you give someone who wants to do what you do?

To be frank you better love it to be in it! If I didn't have such a strong passion for pastry, I would have given up years ago and gone to an easier career. The hours, the physical labor, the droves of people that love or hate you, the constant pain of dealing with perfection...these are just a taste of the culinary world. Its not glamorous! Its hard...it toughened me up for sure. Just be sure you love food..that you love serving others, because believe me, its not about me in that kitchen. You have to keep the customer in mind all day long.


10. Give us your "Magnum Opus" dish or meal. What's the greatest thing you've made or eaten?

The best meal I've ever had was the Palms Restaurant in Vegas, NV. I had a bone-in filet grilled to a medium perfection with roasted sunchokes and a buttery mushroom risotto. The cocktails were smooth, the bread was velvety smooth with insane crust, but the butter was salty and at room temperature. LOVE BUTTER WHEN ITs SOFT!!! The service was amazing, the restaurant was relaxing...overall, an unforgettable meal to say the least!



And there we have it! Whether you are hoping for a career in food yourself, or just curious as to what goes on in the wild world of food, I hope you are enlightened and encouraged! My skin tinges green slightly in envy of Kami's experiences and career. Many, MANY thanks to her for her collaboration and insight. Thank you, Kami, and may you continue to love what you do and do what you love!

I have a confession. I'm a bit of a gambler. By 'gambler' I mean I play the occasional poker or casino game, and by 'a bit', I mean I may play once every three months or so, usually for pennies or play money. I did win an iPad playing blackjack once. That was pretty neat.

I've never been to Las Vegas, Monte Carlo, Biloxi, or any gambling destination, but one thing I've gathered from friends who play casino games regularly is how they cater to the player/spender. Gone are the days of a dingy, smoke-filled casino, serving nothing but rotgut liquor drinks at the tables and 'famous' steak-and-eggs combos at 2am in smallish coffee shops. Instead, casinos are now marketing themselves as true destinations, encompassing everything a family might need to entertain themselves while dad (or mom) is off spending the college fund.

Food is at the top of this list. Las Vegas casinos constantly tout this or that celebrity chef who has taken up residence in their establishment. Wolfgang Puck slings his fancypants pizzas at the MGM Grand and at Mandalay Bay. Bobby Flay has set up his Mesa Grill at Caesar's Palace. Alain Ducasse has MIX at Mandalay Bay. Joel Robuchon has two places at the MGM Grand ,and BAM! Emeril Lagasse has exploded all over Las Vegas, with restaurants at the MGM Grand, The Venetian,and two in The Palazzo. And who can say they haven't been tempted by pictures or descriptions of those completely over-the-top Las Vegas buffets?


Now, I'm not one to look a gift horse in the mouth. I'm not much of a player, but I am a fantastic eater, and it seems to me that a trip out to Las Vegas would still be magical. I could eat at a different star chef's restaurant every day for a week, filling out my food passport in just one city alone. Vegas has become a true foodie destination, and with the crackdown on internet gambling in this country, US Casinos only stand to benefit from more and more tourist dollars. Hopefully that will translate into more and more great restaurants. I'm making a trip to Vegas soon, but I 'bet' I'll be spending more time in the dining room than at the tables!

Where have I been? What a good question! I've been a little bit of everywhere. Let's see if I can sum up in pictures:


Dim Sum (and tripe!) at China Yuan in Tampa:




























Gastropub Exploration at Holeman and Finch in Atlanta:



"Molcajete" at Vallarta's in Wesley Chapel, FL:



























Ethiopian cuisine with the kids (wonderful, adventurous eaters) at Queen of Sheba in downtown Tampa:


Incredible Lebanese cuisine at Me Jana in Arlington, VA:








Bahn Mi sandwiches at Saigon Deli in Tampa:





























As you can see, I've been busy (and hungry!) I'll update more on some of the places you see above, and there's even more to come after that, so stay tuned!

I'm passionate about food (no, really?). Most bloggers are pretty passionate with what they choose to write about. To be honest, I never thought I'd have my own blog. I'm not usually one to obsess and focus so much energy on one thing, but food is something I can easily be passionate about. I'm most passionate about one food in particular, the hamburger. Everything in a hamburger is so crucial to the final product. The meat must be high grade, the veggies fresh and crisp. The cheese must be REAL, and the bun... well, the bun is almost as important as the meat itself. Even with top quality ingredients, the hamburger, once assembled, can still fall short if not crafted and stacked with utmost care and balance.

Last week I was elated to find a new eatery had opened in Tampa; one with a passion for hamburgers that rivals my own. Burger Monger arrived on the scene to do one thing- make great burgers. Started by partners Jake Hickton and Bob Slane, Burger Monger's take on the ubiquitous fast food is that with the right high-quality ingredients, the hamburger transcends fast-food mediocrity and ascends to its own well-deserved throne of honor. I can agree with that completely, and couldn't wait to try it out!

The burger is the obvious main focus here. The menu lists three burger options, single, double, and "Monster Monger"- 16oz. of glorious goodness. The single burger is plenty of food, even for Le Food Whore, especially when covered with their array of toppings that range from traditional to haute (brie cheese, anyone?) The decor is understated and simple, with flatscreen TV's every few feet showing sports. I overheard the owner tell someone he'll have the NFL Sunday Ticket in the fall, so that's good news for the sports lovers. This isn't a loud, boisterous sports bar though. The tv's are muted and some great tunes play softly over the restaurant speakers. Nothing distracts too much from the star of the show here, and that star is beef.

Burger Monger's burgers are made of 100% Akaushi Kobe beef, one of the highest grades of beef available and several grades above prime. The difference is immediately apparent. A thick, juicy Kobe beef patty, perched on a perfectly grilled garlic challah bun was quickly delivered to my table and quickly devoured. This is not an overstatement. I had to return to Burger Monger TWICE MORE to finally get a picture of the burger. I kept eating them too fast! The meat was hot, juicy, and very lightly seasoned with sea salt, letting all the goodness of that Akaushi Kobe beef flavor shine through. I kept the toppings traditional. A slice of cheddar cheese, lettuce, tomato, and their "Monger" sauce, which I heard described as "A watermelon-based 1000-Island-y sauce". It was good, and exactly as described. There were no surprises with the burger. It came out exactly as advertised. The highly-touted meat was every bit as flavorful and met expectations, and the entire symphony of bun, beef, and toppings created a truly glorious burger experience. Burger Monger's tight focus on their mission to create a great burger pays off right at first bite.

The fries were no surprise either. Great burgers demand great fries, right? Perfectly cooked, lightly sea-salted (sensing a wonderful theme here? No over-salting at this restaurant, yay!) and piping hot and crisp when they arrived, they were better than the fries from the "certain number of male humans'" place. They even had malt vinegar available to douse the fries in, although I opted for my personal favorite fry condiment, Intensity Academy's Chai Chipotle Chup, happily served by Burger Monger (way to support the locals!)

The real surprise came from the hot dog. I admit I wasn't expecting it to come close to the quality of the burger, but this is one killer hot dog. Also made of 100% Akaushi Kobe beef, this leaner, meaner weiner came sliced, perfectly grilled, and sitting on top of a wonderful challah garlic bun, also perfectly grilled. When paired with either their "chef-made" onion slaw or mustard kraut, the hot dog outshone even the burgers on their menu.

Not everything was perfect. The team seemed to have some growing pains, understandable in their first week of business. During one visit, both mine and my fellow diners' orders were incorrectly delivered with either the wrong condiments or some toppings missing, but they were quickly and cheerfully corrected with a big beaming smile from the girl who brought them to us. A fellow eater rightly commented that the beef might have an even better flavor once the griddle is properly seasoned by hours and hours of use. Despite these small shortcomings, I enjoyed my meals, and was able to get in and out during lunch quickly. I was impressed and set at ease to see the owners constantly present in both the kitchen and the dining room, quietly ensuring everything was at its absolute best for their patrons, and letting their passion for what they do shine through.

Perhaps the most insidious affront was on the menu itself, the dreaded chicken sandwich. In a temple dedicated to the majesty and passion of highest quality Akaushi Kobe beef, I was sad to see this paltry excuse for a "healthy alternative" lurking low on the menu. To be fair, it seems to have been done right, all-natural marinated chicken breast meat on a choice of bun, and I did see at least one diner order and enjoy a chicken sandwich each time I was in the restaurant, but come on! There's no PASSION in putting a chicken sandwich on the menu of a place called BURGER Monger! For a place so focused on quality meat in their burgers and dogs, the chicken sandwich seemed either an afterthought, or worse yet, a craven cave-in to the fussy, overly-health-conscious eater.

Burger Monger shouldn't be for everyone. If you don't have a passion for quality hamburgers, fall prostrate at the altar of REAL french fries, or worship the high-end weiner, then maybe the McDonald's next door to Burger Monger is more suited to you. But if you love ground meat on perfect bread with a variety of toppings, then maybe Burger Monger's passion will rub off on you. Writing this review has made me hungry for yet another trip to Burger Monger. I might buy a burger or have a hot dog, but I WON'T be getting the chicken sandwich!

Bon Appetit!

So, Rachel Ray and I live this eerie parallel life. No! Seriously! She and I are
practically twins! Two peas in a pod! She likes to cook, I like to cook. She loves to eat, I love to eat! We both use stupid acronyms. Her EVOO is my PBR. I love saying "Yum-O!"
























Most importantly, Rachel Ray has said repeatedly that she is not a chef. She considers herself a cook. I'm the same way. To me, a chef is a businessperson who runs a kitchen or a restaurant, someone who has the skill and training to direct others who do the cooking. A chef selects ingredients, writes the menus, and chooses the dishes. I don't have much choice in my dinnerware, but I do like to plan my menu and choose my own ingredients. A chef is always creating new dishes, new tastes, new experiences. More often than not, I find myself slavishly following a recipe or re-hashing some old dish.






















I'm just a cook. My home is over a hot stove or a cutting board, or washing up in the kitchen sink. I might tweak recipe here and there or let some creativity leak in to one dish or another, but just like Rachel Ray I prefer to be called what I do. I cook. Let the chefs out there write cookbooks, go on tours, and host talk shows... right, Rachel?

Most of you in the food-blogging world know that today, April 12, KFC released their Double-Down sandwich, consisting of two chicken filets, bacon, cheese, sauce, and no bun.
Well, I had to see it for myself. Here, to start a new column for the blog I like to call "I Have Defiled Myself" (part food porn, part confession), is my experience with the infamous Double-Down from Kentucky Fried Chicken. First off I had to wait for 10 minutes to receive mine. Evidently they had no idea so many people would show up on today, the FIRST DAY EVER they offered this culinary beast. I finally received my tray.


As you can see, I doubled-down on my Double-Down. Not wanting to skimp on the experience, and wanting to give you, dear reader, the most thorough review possible. I went with two.

Taken separately, they look, well, rather ho-hum. Not sure what all the excitement was about. Regular chicken patty, half-melted cheese, a pathetic strip of bacon or two, and some smeary sauce was all this legend was made up of.

But when I put both of them together, a true legend was born. Behold the Double-Down, doubled-down...

Feast your eyes on that for just a little bit. Four chicken patties, four slices of pepper jack cheese, bacon, and sauce all combine for 1080 calories and over 2000mg of sodium! What's doubly awesome is that one day my cardiologist will reference this exact post when preparing my first double bypass.

What did it taste like? Pure salt. A sodium overload. I couldn't taste anything else in the thing but salt, salt, salt. If you like salt and hate bread, you'll love this thing. I wish I could describe the taste better than "a crunchy, runny, dribbly, greasy, salt lick", but that's the best I've got for this thing. I don't go to KFC often (maybe once every three years or so, when I'm mad at a doctor or something) and this, this... I hesitate to call it a "sandwich"... reminded me why. All this being said, I did finish the stack, but had to resort to using a fork at the end...

I'm glad I got two, for that saves me ANY temptation to return and try this thing again. Sure, I could triple or even quadruple my Double-Down, but my heart would explode before I could finish it. Besides, someone else'll do it soon enough. Been there, done that, got the blog post.

It may take me a bit to recover from this one, but no doubt I'll be back with another installment of "I Have Defiled Myself", don't worry. Until then, Eat wall, and for god's sake, eat sane.

I love to cook with my kids. I have three, and their ages are 15, 6, and 3. The oldest now enjoys occasionally making meals for the entire family, and the other two often help my wife or I in the kitchen.

When I recently made Michele Northrup's Beer Cheese Soup (recipe here), the kids all wanted to help. Soup is a great dish to make with the kids because there's lot's of stuff to throw in and it's really easy to make. I asked my oldest daughter to take some pics of our work to post and show how easy it is (and to show off my awesome kids!)

Start with a stick of butter...

Add some veggies and aromatics...
Dad does the chopping (tuck that thumb in, dad!)...

Dad also cuts the cheese (something I'm REALLY good at!)...

Now it's time for the kids to help! One adds the chicken stock...

Everyone pitches in to carefully add the cheese to the broth mixture....

Just a "splash" of Carrot Karma Hot Sauce (or half a bottle)...

Don't forget the beer! (the internet loves little kids holding beers for some reason)...

A little nutmeg to finish...
And voila! Beer Cheese Soup made by the family! Yum, yum!

So you can see how much fun everyone had, and the soup turned out delicious! I love to cook with my kids. I love teaching them how to make my favorite foods and love spending the time with them. I also love instilling memories and knowledge in their little heads that will last a lifetime. Thanks Michele for the recipe, and thanks to my family for helping me cook!

Ok! It's on! Announcing a celebration of the manliest of foods, THE QUICHE!! This weekend, I will undertake a quest of epic proportions. I will attempt to make no less than TEN (10, X) quiches in less than two days, and I need your help!

Let me know your favorite quiche fillings, or just tell me a bunch of stuff you'd like to see smothered in egg and baked in a pie crust! Either way, I'll pick the top TEN (10, X) filling suggestions and make every one of them. I'll taste the top two immediately, post my results on the blog and freeze the rest for tasting at a later time. Who says The Wine Whore gets all the tasting fun?

So send me all your best quiche-filling suggestions, or add them to this blog as comments. The crazier the better. I'll pick the best or craziest TEN (10, X) and make them. It's QuicheFest 2010! UNLEASH SHELL!!

The great tenor Luciano Pavarotti once said, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating," and man, did that dude know something about eating! Lou was almost as famous for his eating habits as he was for his golden pipes. Stories abound about him eating whole chickens in his hotel room and flinging the bones over his shoulder, drinking copiously, and generally having bad table manners. His lack of decorum extended beyond the table as well.

One of my college voice teachers told me of an encounter she had with Pavarotti at a concert in the late 80's. Being an opera student herself, she was overwhelmed to meet and talk briefly with the great legend at a very crowded, post-concert gala. When she mentioned that she was also an opera singer, Master P. wasted no time in plunging his whole arm down the front of her formal dress, feeling for and eventually grasping her lower abdomen! Stating simply, "Yes. You have the lungs for it," and without apology, he then turned on his heel and headed toward the buffet!

Needless to say, she was mortified, and had a different opinion of the master after that encounter. While Pavarotti certainly knew how to eat, I bet he had issues finding people willing to eat with him. He needed to be reminded of another great quote from Epicurus, which I included in my first post. "We should look for someone to eat and drink with before looking for something to eat and drink..."

And that brings me to my point. Any meal, no matter how humble or lavish, can be elevated or destroyed by the company you keep. I was reminded of this at lunch yesterday, sharing a cheap, greasy, chinese buffet meal with Randy Watson. I admit that I didn't much want to eat chinese, at least not the americanized crap served in steam trays in an old burnt-out Don Pablo's. I was looking for something exciting, Ethiopian maybe, or perhaps some vegetarian South Indian food. Our cameraderie elevated that very mundane repast into a wonderful time for both of us, and in addition some exciting plans were set into motion. I left feeling full, not only in my belly, but also full in friendship as well. Plus, Randy picked up the tab! Thanks, Randy!!

Have you ever been to a really fancy dinner with great food, only to look around and realize you don't know anyone there, and don't care to know them? Have you ever been starving, with only a pack of crackers or some trail mix to share with a friend, and that act of sharing transforms the meager meal into a feast? Does the question "What was your favorite meal ever?" make you think back to a time when you were a poor student, climbing up to a lookout or down to the sea, with a crust of bread, some moldy cheese, and a few drops of wine to share with someone you loved? We should always keep in mind that the people we share food with are more important than the food itself.

Thanks to Randy for reminding me of this, and thanks to Jon for the Photoshop assist!