Thanks for all the sympathy with the duckies, especially the recipe suggestions..
And speaking about food, time to catch up on a few random odds and ends in stream of consciousness form, some of which may be common knowledge. Anyway, here goes!
Our Cracker Barrel continues to look more and more like the millions of others around the country, the faux cedar siding, the rustic porch, although they recently put up a huge air handler (?) on the roof that is quite unattractive. Which is saying something in relation to Cracker Barrel.
And the volatility of the food service business never ceases to amaze me. Remember the big plans for “Chef” (of American Bistro) opening Bistro 235 in the old Lone Star, and turning Chef’s American into Café Kilimanjaro? Well, forget that. With the untimely death of the person at La Tabella in Wildewood, we now hear that Chef will be opening a French Bistro in that space. Originally plans called for an opening around mother’s day, but don’t think that happened. Have heard rumors that there might be issues with that always complicated process of liquor licenses.
So now we hear that instead of Bistro 235 in the old Lone Star, there will be (something like) CoCo's Café. Not sure what cuisine that would portend, maybe island. I think there might have been a note in the paper about it, but I missed it. Believe that the place will be run by the daughter of Linda, of the iconic Linda’s Café in the park.
And sort of speaking of Lone Star type places, the progress of turning the old McDonald’s by us into a Golden Corral seems to be almost at a standstill. Occasionally a panel truck can be seen in the lot, but it sure doesn’t look like much is being accomplished. Fine with me...
And recently a sign appeared in one of the new set of stores down from the new Jerry’s Bistro (there’s that word again!) that Subway will be relocating from its spot in San Souci to this location across the road. Not sure why you would open one sub place next to another, but some think that clusters bring more business to each. Who knows.
A loyal reader and possessor of a good palate and sense of service reported to me that he and his wife tried the “new” Scheibel’s down in ridge. Admittedly they are probably inside the “new baby” window, but their experience was not good. Forgotten orders, substituted items on the plate (fries instead of menu mashed), and service that was not polished.
MFO and I had a lunch the other day in Leonardtown at Café Des Artistes. I always leave there pleased. The food remains reliable, it’s always tasty, freshly prepared and served at the right temperature. Staff is generally capable. I had a half quiche and Caesar Salad, and my request for anchovies was more than met, with a veritable “school” of them on the greens.
We also met a friend the other day in the “Back Room” at the Front Porch (nice play on words, eh?) for cocktails and nibbles. We were early enough in the evening (around four) that we were the only occupants. I have always liked their main bar, but the back room is a more relaxing place (if you turn down the music a bit, usually geared for more people I assume). We had a very nicely prepared dirty Gray Goose Martini in an “up” glass. Have you ever tried walking twenty feet or so (from the bar to the back room) with an “up” martini glass in each hand? There would be none left if I did that, but our server did it without as much as a ripple on the surface. Ah, youth. Anyway we finally decided to have food. I ordered a Chicken Chesapeake dish, the typical crab on top of a boneless breast (in this case breaded, but oh well). To cut to the chase, the feeder rarely sends anything back to the kitchen, but I had no choice in this case. The outside edge of the chicken was well, burnt to the point where you couldn’t cut it, and I turned it over and it was also black on the bottom, and the “Chesapeake” which contained cheese had a yellow edge of hardened cheese. In short, as I told the manager, it should have never left the kitchen. He took it back and I got a much better attempt, along with some explanation about first and second shift chefs. The reason I bring this up at all is that there are pretty strong rumors that that manager has moved on and another will be taking over. I happen to know the “new one” and have pretty high hopes he can make it right. I really like the Front Porch, it has so much potential and although they have changed personnel a couple of times, I will give them a lot of credit for fixing things instead of making you live with them. Good for them. That volatility thing again.
Lastly (for food) after a lenghty board meeting (I am always going to board meetings it seems) last night a few of us adjourned to the Tides for a much needed libation. I ordered my DMOTRWAT, without explanation, and the barkeep actually said “let me get this right. Do you want a little sweet vermouth or dry?” Dry. “and what ratio?” about three to one. Fine. Why don’t more tenders ask if they don’t know..
We all learned today of the passing of one the legends of folk music, Doc Watson. He was the most accomplished finger picker guitar player I have ever heard. Although he was sight challenged, he played effortlessly, with perfect rhythm, and a feel for the music that came through with each piece. I remember being astonished listening to him play at places like the University of Michigan folk festival. He had a lot to do with me trying to produce the same stuff, and although I did achieve a little proficiency (long since lost) it was pale in comparison. Fortunately a lot of his music will stay with us, showing what a true musician can be.
DFD (which may eventually be, as pointed out by a clever reader, Duck For Dinner)