Public House Field Trip

There is always that one place you can go to grab a quick bite and maybe a drink…or vice versa.  That place that everyone knows your name.

The other day, for my “Expressions of Food” class, we met at a restaurant named Public House.  Public House, located off Colley Ave in Norfolk, VA,  is a dark but homey atmosphere where I felt everyone was going to shout out my name when I walked in.  It was as though I had walked in to an American spin-off of an English Pub, although I’ve never actually been to one.

We had a rather large group, but our waiter, Matt,  made us all feel as though we were sitting alone.  I was very impressed with the speed and personal service that was given.  Public House is well-known for their Bacon and Egg Cocktail, having been featured in the national Huffington Post, however, I just ordered my usual champagne and cranberry Poinsettia to start the meal off.  It was a beautiful mixture of the two components, the champagne being bubbly and crisp and the cranberry adding just enough tartness to make it refreshing.

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For my meal I ordered the club sandwich which was pretty standard as far as club sandwiches go.  They were quite accommodating when I asked not to have cheddar included in the layers of cheese and meat offerings, but fell a little short when I requested to have it all between 2 slices of bread and not three.  I’m honestly not quite sure if only two slices would have supported everything that was jam-packed into the sandwich, so I made due and took the extra layer out myself.  I do wish I had been more courageous in trying something else after seeing everyone else’s plates, but I have to say that my sandwich was up in the top five for club’s that I have eaten in the past.  Rather than fries, my plate had a side of sliced apples which was a very fresh respite from the heaviness of the bread, meat and cheese.  I did try my neighbor’s fries which I have to say were quite good and the amount served on the plate was far too many for one person.

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Considering the large group we had, it went well and all the food brought to the table was in a very timely manner.  No one had to wait on theirs and from what I could tell all the orders were as requested, without having to send anything back.  Kudos to our Waiter Matt, for getting everything correct!

I highly recommend Public House if you’re in the Norfolk area.  I’ve decided to go back after reading several of their reviews and order the Blue collar Mac and Cheese.  Just from the comments I’ve read, I’m already drooling, thinking of a tangy blue cheese sauce over the macaroni.  I cannot wait to revisit.

Maybe next time they’ll even call out my name when I walk in!

 

The Best Meatloaf

Meatloaf.  We all have our favorites.  The funny thing is our favorite is typically the one we make ourselves.  If someone makes a meatloaf, it’s always the best and you can’t tell them any different.  I have to include myself in that segment of the population.  My husband and I each have our own meatloaf recipe and of course we each think ours, individually,  is the best.

Until last night that is.  We have thrown away our respective recipes and we now have the best meatloaf recipe.  Ev-VER-rrrrr!  Well, in our own humble opinion, that is.

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Meatloaf is as subjective a topic as a macaroni and cheese recipe.  We all have that recipe that our mom made, one that has passed down through the generations, or even one that we have created ourselves based on what we like and don’t like to add in.  There is not one recipe that is exactly the same as someone else’s.  Meatloaf is a personal odyssey of originality and taste, a symphony of meats, cheeses and vegetables.  That is why we all love it and we all love the one we make ourselves.

This particular recipe, adapted from a show I saw on the Food Network, was in a category of the best eaten comfort foods. The meatloaf had been selected by Ina Garten  from Tavern 1770..  Since it was meatloaf it seemed almost mandatory that I make my own personal stamp on it, and so I did.

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Although my husband thoroughly coated his with a layer of ketchup, we both agreed that this was the best we had ever made or had.  I will, however, have to be understanding of the fact you may not agree with our opinion..  You may not even want to try this recipe because you might still hold on to the fact that yours is the best….and perhaps it is.  But I would challenge you to give this a try….just for something different.  It’s full of flavor, moist and hearty all at the same time. And,  I can assure you, that while you may not think it’s the “best” in your home,  you will still want to keep it as a really good back-up.

Be forewarned, the next time someone asks me if I have a good recipe for meatloaf, I am going to say yes.  Yes, I actually do have the best meatloaf recipe.

 

A Toast Addiction

I watched a cooking show the other day.  There is nothing extraordinary about that, and in the opinion of my husband I probably watch them more than I should.  It was a show I had never seen before, and honestly I can’t even tell you the name of it.  What I can tell you is that after that show I acted like a pregnant woman out of control, on a quest to satisfy an overwhelming craving.  It was a craving for toast…..oh, but not just any toast.

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It was toast browned in a skillet with a mixture of maple syrup and butter. It was toast that was caramelized until it had a sugary, crunchy coating and then topped with a slice of creamy, yet savory cheese.  It was more than toast and I wanted to try it.

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I am not usually a maple syrup on anything kind of person.  Not even as a child did I like French toast or pancakes smothered in that syrupy sticky sweetness.  I do like the taste of maple syrup, but more in the one little bite kind of candy you get when you go back to New Hampshire or Vermont for a visit.

For some reason, however, this had really caught my eye.  For the next week I thought of nothing else and so finally over the weekend I decided I was actually going to make it.

I wish I hadn’t.  I was like a drug addict on crack I loved it so much.  I made it three times and went through a whole loaf of bread and a round of brie.  I did have a little help eating it all, but quite honestly,  if I didn’t have to share, I probably wouldn’t have.  It was just that good.

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I curse you and thank you Amy Thielen of the Food Channel.  I am now an official Maple Bread lover,  or otherwise known as a toast addict . My disclaimer is,  I cannot be responsible for you once you try this.  I will, however, welcome you with open arms to my support group.

It really is that good.

Pecan Squares and Class

No matter what we do in life, we all need to continue learning our craft.  It only makes us better at what we love..  I started this blog a year ago, jumping in and not really knowing what I was doing.  And if we’re really being honest here, I still wonder if I know what I’m doing!

A friend and local food expert teaches a class in food writing, called “Expressions in Food”.  It’s instructional in writing blogs, journals, and food reviews so I thought it might give me some insight and help improve my blog I share with all of you.  (you’re still out there….right?)

Our first class suggested we bring snacks to share.  I had a weekend of Super Bowl, moving into a new office and this class so I decided to bake Pecan Squares, courtesy of Ina Garten.  The recipe makes so many I could cover everything with one dish! So I trudged in with my plate of bars, everyone brought their food of choice and our instructor, Patrick brought wine.  Now that is my type of class!

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For two and a half hours, we shared our interest in the class, drank wine and ate our snacks, all while learning how to describe what we were eating.  It was a cornucopia of smells, textures and flavors, from creamy onion dip that jumped off the salty crunch of the potato chip around the plate to the sweet caramel and sandy texture of the pecan squares.  What a tasty way to spend my Sunday afternoon!

I left the class, happily anticipating the next one and I hope it helps me to relay to you my love of food and recipes in such a way that you will love to read my blog even more than you do now.

Happy reading (and eating everyone)!

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