Month: August 2009

The Melting Pot

Nibbles

Though a fairly popular chain of restaurants now, the first Melting Pot opened in 1975 in Maitland, Florida, with the first franchise following in Tallahassee, four years later. Since that time they’ve spread across the Unites States and will be crossing the US-Canada border in 2010 with 2 locations already in the works. If you haven’t tried out your local fondue hot-spot, maybe now would be a good time to give it a whirl?

Reservations are highly recommended, but not required. We’ve done it both ways and the wait’s not usually too long but we’ve also opted to eat in the bar area (aside from cozier booths, it’s really no different than being in the main restaurant. Keep in mind, though, dinner is a several-hour affair so plan accordingly.

The basic order of a full meal at the Melting Pot goes like this: you choose the type of cheese fondue you want from half a dozen choices which is then mixed in front of you. With the cheesy goodness comes assorted cubes of bread, raw veggies and apple slices which you then dip into the cheese and nibble on while enjoying the company of your dinner companion(s) and maybe sampling something from the bar. They’ll bring you more dippers if you run out or have a particular favorite.

The salad course is optional, but it’s also quite tasty and you really don’t have to worry about filling up on it because the length of dinner allows you to graze without over-filling yourself. When Todd and I were there, the waiter actually had an issue with our cheese mix–turns out the water level of the pot had dropped too low and wasn’t producing enough steam to melt everything together–so the salad course helped bide our time until the second chance at the cheese fondue had a chance to melt.

You can order your main course a la carte, with options for single meats or combinations, shared dinners for 2 or a larger “Big Night Out” feast. We like the latter because you tend to get a little bit of everything but there’s usually 3 different options even within that range. Your cooking style options include a number of flavored broths or oil. Our favorite part of dinner on our first visit was the Butternut Squash ravioli but, unfortunately, it’s a seasonal entree only and we’re currently not in season. But nothing is really bad here. The meats come out arranged nicely on a platter, cut in bite-sized chunks to promote quick, even cooking and your meal is totally guided by your own pace. Several sauces are served with the main course and a separate place, with wells for each sauce, are provided for the cooked meats and veggies.

Dessert is where they really shine, though. I mean, who can resist chocolate fondue!? Again, there are several mixes to choose from and some even feature a bit of flambe action. The dessert place is really something to see with cubes (as well as a separate slice) of cheesecake, fresh strawberries and bananas, different types of marshmallows, brownies and rice crispy-treat cubes that are great on their own or liberally slathered in chocolate. Many people I know have stopped in after a night out just for the dessert fondue and nothing else.

Now, I won’t lie, dinner here isn’t exactly cheap: a full meal for 2, with all the courses, is routinely $100 or more, especially if you add in cocktails or after-dinner drinks. But the experience is certainly worth the splurge. And, ladies, check your local Melting Pot for details, but on the last Wednesday of each month, a ladies-only table gets you a 3-course fondue dinner for $28 a person and THAT is a steal.

Orange You Glad It’s Cocktail Hour?

Sips

The first Thanksgiving with the extended New Orleans family after my 21st birthday was a bit surreal: my Uncle was mixing Mimosas but the carton (pour out a third of the juice, fill with Champagne, shake and pour) and offered me one. I think it took my mother by as much surprise as it did me!

Orange juice is one of the most common mixers in cocktails though I’ve never been fond of it’s most common pair-up, Vodka, in the Screwdriver. Of course, that has a lot to do with early vodka experiences and low-quality product.

Taken a step further, there are a variety of orange alcohols and liqueurs available: from the orange-infused vodkas and rums to Grand Marnier and Triple Sec (which comes in a variety of brands).

At the Plantation, we used a lot of Grand Marnier in both the truffles I made to go out with the checks or as turn-down treats as well as in the Creme Brulee desserts (at least, that is, until I got them to agree to chocolate creme brulee… mmmm, Godiva!). Meanwhile, the stronger, pushier Triple Sec stayed in the bar.

Even though it appears in so many cocktails, Triple Sec is a tough taste to balance. Like I said, this is one pushy orange and many times it’s inclusion in a cocktail means that’s one of the few flavors you’re going to get. Not only has this spirit disrupted a pomegranate martini in the past (I know, what were they thinking), too much of a “good” thing can ruin an otherwise drinkable Cosmopolitan.

While on our cruise this past January, our itinerary took us to Roatan, Honduras, where I picked up a small bottle of Vaca Negra Tangerine Liqueur. It smells like concentrated orange soda and, straight, has a lightly orange flavor with a warm base–much like the brandy-based cordials friends had made. And, since I was thinking Cosmo (which, at it’s most basic, is vodka, triple sec and cranberry juice) I decided to give the Vaca Negra a try in place of the usual. The result was tart, refreshing, and not at all overpowering in the citrus department–just enough for flavor without going overboard. (Okay, the vanilla vodka didn’t hurt, either.)

CHF Cultural Cosmo

2 oz Vanilla Vodka
1 oz Vaca Negra Tangerine Liqueur
1 oz Lime juice
2 oz Cranberry juice

Shake everything over ice and serve in a chilled martini glass with an orange twist.

Now, even though the label on my Vaca Negra mentions a States-side importer in Metairie, Louisiana, I’ve been unable to  find any leads online of where to order it. Still, it’s possible to make your own if you’ve got a few tangerines and some time to make an infusion. Pierce a few tangerines and cover with vodka or brandy (my vote is for the latter) for up to 2 weeks. Then, strain off the liquor and let sit for a month before using.

Episode 2: The Day Job

Podcast

Jobs: whether you’ve got one, want one, or wish you could quit one, this episode has a little something for everyone this month.

After the Day Job — Krozzebeats
I Hate My Job — Peach Stealing Monkeys
All the Dead End Jobs — A Band Called Quinn
Living to Work — Jagaver
Where the Jobs Have Gone — Jim Butler
Stuck in an Office — Edmund’s Crown
Working Sunday — Dorado
The Chemical Worker’s Song (Process Man) — Great Big Sea
Got to Have a Job — Little Charlie and the Nightcats
Gimme Your Paycheck — Mydols
Love, Work and Money — Josh Charles
A Day Job and a Dream (sung by Missi Hale) — David Kraut
I Love My Job — Mean Gene Kelton and the Die Hards
Working Sweating — Girls Stuff
Paid — Supersuckers
Underboss — More Human Than Human
Becky the Office Party Drunk Girl — Jeff MacDougall
Send Yourself to Work — All City Affairs
Quit My Day Job — Geoff Smith
The Job Song — Industrial Jazz Group

Ray’s Steel City Saloon

Nibbles

In the building that once housed a Godfather’s Pizza (high school years) and a Mexican restaurant (college years) now exists a bit of Pittsburgh transplanted to the South. Or at least that’s what the inside cover of the menu says.

One Friday night Todd & I decided to give them a try and while we expected a little bit of a wait (it was 7pm on a Friday night, after all) we didn’t expect to stand in the entry for fifteen minutes with hostess and waitstaff passing us by, refusing to even make eye contact and acknowledge our, or anyone else’s, presence. Not the best introduction.

Eventually we were seated and presented with the drink menu which comes in the form of a very busy paper place mat. One of the selling points of Ray’s is the extensive beer selection featuring all sorts of micro brews and specialty beers. I’m not a beer aficionado but I do enjoy a good brew so I wanted to try something interesting. Unfortunately, the menu leaves a lot to be desired unless you know your way around IPAs, Ales, Lagers and Stouts. The beers are arranged by price and could benefit, at the very least, with some sort of legend or key for the uninitiated. Better yet, if they were arranged by style, people might have a better chance of picking something new to try but in a category they know they’re familiar with. Something like a “If you like ______, you might like these.” Help your customers broaden their horizons, don’t overwhelm them or make them feel cheap by choosing something from the $4 category.

For the record, I ordered a Honey Weiss something, it was okay, but still not what I was really looking for.

Then we got into the main menu. Which is 16 pages long. Half pages, sure, but even full-size, 8 pages worth of menu is WAY too long. Again, we’re back to too much, poorly organized and potentially overwhelming to the clientele. Also included in the story section of the menu is a bit about their French bread being flown in a baked fresh daily. Really? Flown in? Considering it’s not an integral part of their menu, nor do they serve bread and butter with every entree, what’s the big deal about flown-in bread dough? It’s sounds like a lot of hype and even if it’s true, it just makes me think that they’re paying extra for an unnecessary perk. Plus, while some vegetarians do include eggs and dairy in their diet, it’s probably not the best move to mark the Coral Gables Crab Burger or Asian Tuna & Calamari as vegetarian entrees.

We ordered the Key West “Konk” Fritters as an appetizer and were a little surprised to be served something that more resembled hush puppies. The texture was somewhat dry and mealy with an aftertaste that we couldn’t quite place. Moving on to entrees, my Chesapeake Chicken Pot Pie came topped with a tower of puff pastry that had slumped over and eclipsed the dish it was in (one word: docking). The “grilled chicken” showed no sign, or flavor, of ever seeing a grill and the entire thing needed something akin to a flavor. The next day, warmed up, with salt and pepper it was decent, but not worth $16 and the “made to order” wait entailed. Todd’s Open Faced Jacked-Up Stuffed Meatloaf was more of a mouthful on the menu than on the plate. Certain bites had flavor but it was a rather confusing entree. At least the onion rings were decent.

In the spirit of fairness, we did go back at the request of Mom, who wanted to give it a try and, well, it was Mother’s Day weekend and her choice.  We were seated much faster but not served any quicker (mid-afternoon it was a few 4-or-under-tops and 2 larger parties). In addition, the waitress spilled water on the floor while refilling our glasses (non-carpeted, so very slip-prone) and no one cleaned it up until I snagged another passing waitress to point it out. Oblivion rules, so be forewarned.

At least the food was better, this time, of course we were given the dinner menus and Mom happened to pick the one thing that wasn’t really served until dinner (Pittsburgh Steak Salad), but they ended up letting her order it anyway. It was a good thing, too, since (even with fries on the salad) the New York Strip slices were very tender and probably the highlight of the lunch. My Yenta Yacht Club was passable (it’s tough to screw up a club, though I do prefer mine with a tad more schmear) and Todd’s Grandma Dulin’s Dog looked absolutely atrocious on the plate but was, apparently, tasty.

Overall, I think if they dropped a bit of the hype (ditch the fly-in and understand that we EXPECT things to be homemade without being told every other entree), streamlined their menu and expected more from their servers, it might be worth going back. Until then, I’ll keep missing the Mexican place that once was (they had the _best_ Taco Salad).

Non-Alcoholic Cocktails

Sips

I remember one visit home as a kid, my cousins and I had a slumber party at our grandparents (okay, one cousin is technically an aunt who’s 5 months younger than me and it was her house, but let’s not sweat the semantics). While some of the grown-ups congregated in the dining room we took over the living room, complete with a treat: Shirley Temples.

Shirley Temple

Ice
Grenadine
Ginger ale
Maraschino cherry

Splash some grenadine over ice and top with a healthy pour of ginger ale (other clear sodas can also be used, depending on what you’ve got in the house) and garnish with a cherry (or two).

Now, adult me kind of wonders about the wisdom in giving children faux-cocktails, is it really the best choice? On the other hand, treating it as a special occasion sort of treat might be just the thing for instilling the right attitude about cocktails.

And it’s not just the underage who drink virgin drinks or, as David Biggs refers to them in his book of the same name, “Mocktails.” Alcohol-free drinks are popular from the pregnant to the designated driver and plenty of folks in between. I mean, every now and then a fruity drink might be nice without the worry of a hangover. Or maybe a tart refresher midweek–or even midday–is a welcome change without the booze.

A lot of non-alcoholic cocktails are sweet, either from the additional of soda (clear for clear alcohol, cola for dark) or increasing the fruit juice to make up the difference. A Virgin Mary (just skip the vodka and maybe a dash more clam juice) is a nice change to the sweet or try this one, a definite throw-back to another era:

Jones Beach Cocktail

This savory drink uses lemon juice to balance the saltiness of the beef consomme. To make consomme, dissolve a beef stock cube in a cup of boiling water. [Or use canned]

Crushed ice
1 c Beef consomme, cooled
Half the quantity of clam juice
Juice of 1/2 a lemon (or lime)
1/2 tsp Horseradish sauce
Couple of [dashes] of Worcestershire sauce
Celery salt
Sprig of parsley

Place a scoop of crushed ice in a cocktail shaker and add all the ingredients until well mixed. Now place two ice cubes in a tall glass and strain the blended drink over them. Serve ungarnished or with a sprig of parsley.

–David Biggs, Mocktails