The Charter House, Bellvue KY

The Charter House restaurant in Bellvue, Kentucky has a spectacular over-the-river view of the Cincinnati skyline. Known for friendly service, the layout of the establishment is spacious with open seating. With carpeted floors, the acoustics is not too noisy. Warm colors, ambient and pinpoint lighting, and colorful fish paintings adorning the walls make The Charter House feel comfortable and a place to bring friends or work associates.

For starters, I ordered the Lobster Bisque. The presentation was nice – the bisque came in a little kettle shaped bowl complete with handle and lid. The soup was ladled over a small mound of lobster meat at the bottom of the bowl. The flavor and serving portion was just right.

For the main course, I had the seared scallops with bok-choy and coconut rice. The light soy and sesame dressing added the right amount of flavor for the scallops. It was overpowering for the rice though, not allowing the coconut flavor to come through. Toward the end of the dish, much of the rice was left swimming in the soy broth. After finishing the meal, instead of tasting the full ensemble of flavors, I was left tasting lots of salty soy, garlic, and sesame.

I would recommend the chef ease off on the sauces. This seems to be an ongoing issue for many restaurants I visit – dishes drowned in sauces. Perhaps a better approach for this entrée would be to offer the sauce on the side.

All in all, I would say The Charter House is a nice place to dine. However, the lingering soy taste prevents me from highly recommending this restaurant.

Love The Pub

By E. Brown

Located in Florence KY, in a mall parking lot (of all places) is The Pub. Modeled after authentic British pubs, the proprietor, Nick Sanders, says he liked the traditional pub feel with the modern colonial influence. In the center of The Pub is a large well-crafted and ornate wooden bar. From here you can sample one of many beers. On draft, The Pub offered English, Belgian, Scottish, Irish, and local specialty beers as well as assorted bottled beers. I had a sampler of four quarter-pints. Nicely done, these four glasses allowed me to try several flavors for the cost of one. They were presented on a sheet of paper titled “Beer Sampler”.

I tried the English Boddington’s Pub Ale, the Belgian Stella Artois, the Bellhaven Scottish Ale, and the Irish Smithwick’s. While all were good beers my favorites were easily the Bellhaven and the Smithwick’s.

The food selection was above notch for the usual pub. They included appetizers, soups and salads, hot panini sandwiches, classic pub fare, main entrees, and desserts. I tried the more traditional meal with Bangers and Mash. The sausages were good although they both seemed peppery. The server had told me one was sweet and the other was to be spicy to even out the flavors. I did no find this to be the case. The peas and carrots were of the grocery store frozen food variety and not fresh. They included a nice little salad on the plate with balsamic vinegarette – a refreshing addition. The potatoes were advertised as “chive whipped potatoes” and they were. The chives added a bite to the mash that, with the spicy sausage, seemed to overwhelm the dish.

The Pub menu was fun, conversational, and informative. They included witty quotes, beer definitions, a Monty Python drinking song, and English/Brit word equivalents. As Mr. Sander’s letter to patrons commented on the back of the menu, the atmosphere was fun, friendly, and one of conversations and relationships.

I think I’ll have another Bellhaven!

Weird Week In Review - Mar. 28

In case you missed last week, here is your one stop review of all things from WeirdGuy blog. Have fun!

4 Things That Will Change Your Life

Hilarious “Cat Man Do” Video

Networking, Character, and Competency Still Matter

Rethinking Life and Relationships With Web 2.0

Quotable Quote - Cicero

Blogging, The Long Tail, And Leading vs. Following

Quotable Quote - Plato

How To Make Bananas Foster

Related Links
- Weird Week In Review (Mar. 21)
- Weird Week In Review (Mar. 14)
- Weird Week In Review (Mar. 7)

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How To Make Bananas Foster

This is one of my favorite desserts and is always fun to make for dinner parties! It often “wows” the guests if you light the mixture table-side. Enjoy!

clipped from www.wikihow.com Bananas Foster is a dessert that originated in New Orleans, Louisiana (US). It’s fairly easy to make and very impressive to watch, not to mention delicious. The burst of dancing flames will dazzle the audience, caramelize the bananas and tantalize your guests, while pleasing the eyes and “astonishing” the taste buds all in one shot! Two bananas 1 cup of brown sugar 1/2 stick of butter 1/8 of a cup of spiced rum: one shot 1/2 teaspoon of vanilla extract/essence Vanilla ice cream Peel and cut bananas lengthwise and in half, then set aside. Remove the ice cream from the freezer and allow it to soften. Set burner to medium to high heat Place the butter into the saucepan, stirring continuously to prevent burning. Add 1 cup of brown sugar to the melted butter and stir constantly, this should be allowed to cook and caramelize for about 3-5 minutes. Once the brown sugar and butter mixture is the consistency of warm maple syrup, turn the burners to low. Add the banana slices. Coat thoroughly and allow bananas to soften. Add the vanilla extract. It may seem overpowering at first but it will mellow. Once the vanilla smell reduces add the spiced rum to the mix. Allow 10 seconds to simmer before lighting the mixture. Let the mixture burn itself out and pour the warm bananas foster over the ice cream. While fun to watch, the flames actually add nothing to the taste or texture of the final dish. So if you are scared: Don’t. It will taste exactly the same. Add additional flare by sprinkling a mixture of sugar and cinnamon over the flames. It will create a sparkling effect.

Can Starbucks Come Back?

By E. Brown

If you’ve been keeping up with news and trends, you have no doubt heard about the downward spiral of Starbucks. This necessitated Howard Schultz, founder, to take back the helm of the floundering coffee kingdom. Amidst this, fast food chain, McDonald’s, claims they are going to take a significant portion of market away from Starbucks by offering coffees, lattes, and cappuccinos in their new McCafe’s.

Can McDonald’s Win?
The answer is “no.” Although McDonald’s is making a dent they will never have the same environment as a Starbucks. Many still see the McDonald’s brand as a family/kid friendly hamburger joint. The tile floors make the space very noisy and the booths do not invite patrons to slide over a chair and chat. I am sure the breakfast crowd will like the new selection of coffees as they drive thru, but for the most part, the stores are designed for something entirely different than what you get in a Starbucks experience.

Can Starbucks Survive?
The answer here is “yes.” Starbucks can and will survive. Howard is supposed to announce his strategy at the end of January 2008. We’ll wait and see what he has to add to his previous pronouncements of slowing domestic growth, growing internationally, and a new health-oriented product line. Until then, let me make a few suggestions and observations.

• The stores are designed with a lot of flat surfaces and hard floors. These make the environment too noisy. It is becoming harder to hold conversations. Have you ever tried to talk on your phone when the barista is making a latte?
• Lose the gimmicky unrelated products. I am not going to play Cranium while at Starbucks. I am not going to buy Cranium while at Starbucks.
• Lower the price of your coffees. A friend of mine choked after he added up how much he was spending on Starbucks each week. He now goes a lot less.
• Offer free Wi-Fi. This encourages people to stay and when they stay they buy.
• Get the people up front to be proactive and up-sell products. Give out samples. Encourage patrons to try new things. Who knows, they may become their favorites and when they do, they will tell their friends.

Another Threat?
In my area, the biggest threat to Starbucks does not come from McDonald’s. It comes from Panera Bread. Panera has good coffee, good bagels, great salads and soups, and free Wi-Fi. I see people all the time in there with laptops and food. There are two in my near vicinity and they are always packed. I was in Starbucks last week and this morning and there was only 9 people. The drive-thru was not very busy either.

Wise up Starbucks! You are no longer the only player in this space. You can be on top again with some well executed strategy that involves listening to the customer and improving the brand.

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Take Control of 2008

Tools to help you with those resolutions you so easily dismiss. Happy New Year!

clipped from lifehacker.com Before we dive into goal trackers and resolution reminder systems, first make sure you’ve nailed down exactly what you want to achieve. Management expert Peter Drucker recommended that teams use the S.M.A.R.T. acronym as a guideline for setting objectives, and it works for personal goals, too. Your SMART New Year’s resolutions should be: Specific. Measurable. Achievable. Realistic. Timely. More free tools that can help you keep your resolutions include: Don’t Break the Chain Traineo (weight loss and fitness goals) Daily Plate (weight loss goals, original post) Mint (finance tracking, original post) Ben Franklin Virtue Chart (daily habits, original post ) Bellygraph (public progress tracker, original post) What tools are you using to keep New Year’s resolutions in 2008?

Skyline Chili - A Cincinnati Favorite

By E. Brown

A Cincinnati favorite is Skyline Chili. Started in 1949, Skyline got its name from the view of the Cincinnati skyline that the first restaurant overlooked. After migrating to America from Greece, young Nicholas Lambrinides used his mothers recipes to create the fare offered at Skyline Chili. Now, Skyline has numerous restaurants and even offers groceries through local establishments and online.

The typical experience includes a plate of chili and noodles (or chili dog) loaded with cheese. The secret, says devotees, is the chocolate Skyline puts in the chili. Personally, I barely tasted the chocolate. I even asked for no cheese so that the flavor would not be covered up. Hmmm, barely there — a touch of bitter sweet.

The buns on the chili dogs where light, fluffy, and voluminous. I felt like they were fresh but it seemed like a lot of air. To me, the idea is noteworthy — create a chili where there is a sweetening ingredient (the chocolate) and then add a salty taste (the cheese) and you have a unique flavorful combination. The idea seems sound but the execution was off, in my book. The chili was bland and soupy. My friends had the noodles with chili and it was obvious the noodles were not drained well by the pools of rust-colored water left on their plates. The hot dogs were not very large or meaty and the filler seemed to be the mountain of cheese piled onto the chili plate or hot dog. “Sky-high Cheese” might be a more descriptive name.

At this time I realize some of you readers might be getting upset. Skyline is considered a local favorite. I wonder how much of that is based on nostalgia versus the actual quality of the food?

Atlanta has a similar establishment called, The Varsity. The food is not tremendously different — a little greasier. Most people go for the experience rather the quality of food. I would venture to say it is the same for Skyline. Nevertheless, if you visit Cincinnati try Skyline Chili and let me know what you think.

Related Articles
- Angel’s Thai Cuisine
- Basilico Ristorante
- Cock & Bull English Pub
- Phil’s B-B-Q
- Crème Brulee French Toast

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Business Principles From Chick-fil-A®

I recently heard Dan Cathy, President and COO of quick serve restaurant chain, Chick-fil-A, speak at a networking breakfast. He shared stories about camping outside new restaurants the day before their Grand Openings. He spoke of meeting customers who would drive for miles in order to win a year’s worth of free Chick-fil-A sandwiches. The customers have been so enthusiastic they even have a Fan Blog called the ChickenPack.

Next, Dan shared some of the principles that the leadership at Chick-fil-A adhere to. With a “fan”-base like Chick-fil-A’s and their commitment to excellence and quality, I thought I’s share Dan’s principles below:

Always be a student

• Get out of the office
• Go on fact finding missions
• Improve yourself

Always have your business evolving

• Careful not to change the wrong things
• Compete against yourself

Cultivate Your Inner-life

• Moral anchors for life
• Recognize you’re not in control

Other Articles
- Moov Over, It’s Glen Wexler
- Customer No-Service
- Quotable Quote

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Angel’s Thai Cuisine

Angel’s Thai restaurant in Olympia, Washington leaves much to be desired. While the menu certainly has a wide variety, the prices are consistently steep for what you get. $10 for a salad! $12 for the average entrée! Surprisingly, the items that were not overpriced were the drinks.

I had green tea to drink. The tea came quickly. When the waitress brought it she set the cup and pot down without filling the cup. She simply left. Not to wait on another table — it was not a particularly busy night — but to go back to the open kitchen to talk to another waitress.

No extra-mile service here.

I let it sit a moment while I added a few notes to my Blackberry. By the time I tried my tea, it was lukewarm — not hot.

Blehk.

The menu had pictures of most entrées. It was difficult to tell the size of the decorative dish, but for $12 it should have been a larger portion.

The food came out quickly. It should have, with only 3 of the 22 tables in the establishment occupied. I had the spicy Pad Kee Mow. The food was hot and had a good blend of spices with beef, vegetables, and flavorful noodles. Unfortunately, the taste was tainted by the prices, cold green tea, and poor service.

Only once did the waitress come by to ask how my meal was. When it was obvious I was done, there was no offer for dessert, coffee, or refill on tea. As for the tea, it could have been because I had left so much of it untouched — perhaps the waitress didn’t think I wanted more.

It is unlikely I will visit here again. I will be surprised if this establishment survives another year without making some significant changes to customer service.

Recommendations
Attention to detail - make sure food is right before bringing it out to the customer and make sure that what is advertised is what is delivered.

Wait staff training - be professional and attentive, take the initiative and up-sell and suggest menu items.

Lower prices - knocking off $3 alone would be huge.

Rethink the kitchen - with the kitchen being open it can be frustrating for a customer to see their waitress goofing off in back when they need water refilled — put up a partition.

Basilico Ristorante

Downtown Olympia Washington is a great place for walking. The open air parks and proximity to the coast make it a very nice place to visit during the hot Summer months. If you happen to be looking for dinner while walking downtown, one of your stops should be the Basilico Ristorante.

Located off Capitol Way and Fifth Avenue, the Basilico Ristorante Italiano is a taste of authentic Italy in the American north west. I had the chance to drop by on a recent visit and wanted to share my findings.

Although the menu is filled with mouth-watering fresh hand-made pastas do not neglect the other entrees. While I was visiting I was not looking for a full pasta dish but something lighter with, perhaps, a small plate of noddles on the side. The Smoked Salmon Salad caught my eye.

One of the first things I noticed about Basilico Ristorante was the unique twist they added to their dishes. Before the salad came out I was brought a variety of breads. Typically, I have a small plate of olive oil for dipping the bread into but here it was a little different. They added a daub of couscous in the middle of the plate. Fun!

I thought I would see how accomodating they were and asked for a small plate of pasta on the side as my salad came out. The waiter let me know up front that the pasta was hand-made earlier in the day and may not be as fresh. The fetuccini came out and I had a nice glass of white wine to mix.

Some of the other items that caught my eye were:
Pastas- Italian Riviera Tagliatelle made with prawns, Manila clams, calamari, halibut and salmon in plum tomato sauce, and the Pappardelle with Wild Boar Ragu
Salads- Duck Breast Salad and Pear Salad with sweet Gorgonzola
Entree- Angus beef, Rabbit Cacciatora, Crispy skin wild Alaskan Halibut, and Pancetta wrapped Pork loin

For a light dessert I had the Tiramisu. The waiter was kind enough to give me a small glass of sparkling Dessert wine to go with it. Refreshing.

Overall, I found the Basilico Ristorante to be very good. The staff was not overly familiar but they were friendly. The store, though a shot-gun building, was light and open. The dark stained woods contrasted well with the tile and faux painting. The menu and wine list offered enough variety that should keep patrons returning.

Next time you are in Olympia, Washington I may see you at the Basilico Ristorante.

Bon Appétit!

Cock & Bull English Pub

Located on Main and 6th in downtown Covington Kentucky’s MainStrasse Village is the Cock & Bull English Pub. The Pub was founded in 1999 by Craig Johnson who vowed to never have a domestic beer on tap. Known locally for their hard to find selection of English Beers, the Cock & Bull also sports an award winning menu that is worth the visit.

A wide rich wood bar dominates the interior. The atmosphere takes you back to the old world where you can always find good conversation and good drink.

I tried the Fish-and-Chips with a nice glass of Brown Ale. The fish was fresh, light, and crispy — deserving of it’s award status. I have had similar items that left your fingers wet with grease, but not the Cock & Bull’s.

Appetizers
The appetizers included your standard fare for Pub-type foods. The Bavarian Pretzels were fun and the Spring Pinwheels were a surprise.

Sandwiches and Wraps
Again, what you would expect of a pub in the way of sandwiches, although the Cock & Bull Hot Brown looked like a tasty treat:

Hot roasted turkey and ham, sliced tomatoes, atop a grilled English muffin, then blanketed in our tasty beer cheese sauce. Two large strips of bacon complete this hearty “Kentucky” Pub meal — served with Pub Chips or fries.

In addition, they served burgers and crab cakes. However, if you felt you needed a little more to fill you up, the Cock & Bull offered steaks marinated in their secret recipe Jim Beam sauce.

Open 7 days a week this little pub is a nice place to visit if you’re in the greater Cincinnati area. I will definitely be back on my next visit.

Crème Brulee French Toast

As you can tell from several of my articles about Atlanta restaurants, the Buckhead Life Restaurant Group is one of my favorites and one of the more consistent. Chef Greg Sears of the Atlanta Bread Company has provided his recipe for Crème Brulee French Toast. I hope you like it.

INGREDIENTS
1 Loaf Brioche Bread
1 Stick Butter
8 Large Eggs
1 Cup Brown Sugar
¼ cup Heavy Cream
1 teaspoon Cinnamon
1 Tablespoon Vanilla Extract

METHOD

1. Trim all crust from Brioche
2. Cut in 1-inch slices.
3. Melt butter in saucepan, with cream and brown sugar until combined.
4. While brown sugar is cooking, mix eggs, cinnamon, and vanilla together with wire whisk.
5. Pour brown sugar mixture into a greased 9×13 baking dish.
6. Place Sliced brioche on top of brown sugar mixture and press lightly.
7. Pour all egg mixture over brioche bread evenly.
8. Cover with plastic wrap and let sit over night in refrigerator.
9. The following day, bake at 375 uncovered until top of bread is golden brown.
10. Allow to cool, and cut out with round cookie cutters.
11. Place 2 pieces on plate and garnish with fresh berries and Vermont maple syrup.

Recipe courtesy of Chef Greg Sears, Corner Café, Buckhead Life Restaurant Group

Thank you Chef Greg.

Bon Appétit!

Phil’s B-B-Q

By E. Brown

If you’re heading to the beach this Summer and your looking for the best barbecued butts in the Southeast, cruise by Phil’s B-B-Q, in Eufaula, Alabama. Good, fast, and friendly is the name of the game.

Phil’s is a block off the main road and well worth the detour. The large dining room can seat the largest of families–just pull the tables together and you’re in for a treat.

The decor is local memorabilia hanging on painted cinder block walls. The walls are also adorned with photos from over the years of the many famous patrons who have walked through the doors and enjoyed southern barbecue at its best. At Phil’s B-B-Q, Elvis has not left the building.

Standard fair is the Chicken or Pork Barbecue Plate, Big Boy Platter, 1/2 Pound Plate, or Chopped BBQ by the Pound! If you like ribs, like I do, Phil’s offers the following:

• 1/2 Slab of pork ribs with bread, 2 sides, sauce, and a pickle
• Slab of ribs
• Rib Sandwich
• Hungry Man’s Platter - 3 ribs, chopped BBQ, 1/4 chicken, bread, 2 sides, sauce, and a pickle

If you’re into Low Carb, don’t worry–you can get meat with slaw or a salad. And, if your kids are not into barbecue, Phil’s has hamburgers, corn dogs, and chicken strips to name few.

All this talk of smoked barbecue got you thirsty? Well, when you’re in the South you have to drink SWEET tea! We’re talking the real deal folks, not that fake brown fruity liquid out of the soda dispensers. If the tea is too sweet for you, take a walk down memory lane while popping the top off an ice cold RC Cola, Orange Crush, Grape Crush, or A&W Root Beer! Ah, I remember them well.

Finally, be sure to grab a piece of homemade cake to go. Cake not your style? Then try a piece of Southern Pecan Pie. It goes great with a hot cup of coffee.

Yep, start your vacation right. Swing into Phil’s B-B-Q in Eufaula with the family and start making memories.

The Donut Hole

By E. Brown

Next time you’re in Destin, Florida you have to make sure and visit a local favorite, The Donut Hole. With two locations, one in Santa Rosa Beach and the other right outside Destin. All the donuts are made in-house and we’re not talking the fluffy puffy “fresh hot now” full-of-air variety — we’re talking about donuts with substance. The Donut Hole specializes in the delicious rich cakey donuts in many flavors, colors, and coverings. You name it — chocolate glazed, chocolate covered, sour cream, buttermilk, plain glazed, key lime, plain, creme filled, jelly filled…they aim to please. Yum!

But, don’t stop with only the donuts. The Donut Hole is more than a sweet treat. They offer breakfast, lunch, and dinner. If breakfast fare is your preference, the Egg Sandwich is one of my choices. For those of you who love fish, the Seafood Omelet is out of this world. None of those float your boat? Try the raisin-walnut French Toast.

If breakfast is not your meal, be sure to try swinging by for lunch or dinner. There are a variety of items to choose from for even the most versatile eaters in your family or group.

Be informed, the prices are a little higher than your average restaurant but the portions are plentiful. I have never come out feeling hungry.

Whether tourist or local, The Donut Hole is a must stop next time your in sunny Destin. Oh yes, be sure to come early or you may find yourself waiting in line. (*You may wait 15 minutes - the line moves pretty fast)

Green, Greener, Greenest

By E. Brown

As Kermit, the frog, rightfully says, “It’s not easy being green.”

Look around and you will see more and more “green” technology taking shape. The new buzz word in global business and tech is GREEN. Cover stories are popping up green. China is feverishly working on cleaning up their environment and waste. I even saw a television commercial the other night from Wal-Mart about “green” pajamas and I have several friends that are starting up eco-friendly initiatives.

Are you going green? It’s kinda like trying to eat healthy — it does not come naturally. Conservation, recycling, and low energy emissions are not easy for us. Plus, it seems to cost more to be environmentally friendly…or does it? I think you’ll find that in the long run, it is actually cheaper and better to go green.

The Comparison of Eating Healthy
If you eat unnatural processed food a lot (and why not? It’s quick and easy, right?) you’ll very possibly find yourself visiting the doctor or hospital with adult onset diabetes, high levels of cholesterol, autoimmune issues, allergies, or the like. Add up those doctor visits and that is expensive! You might say, “Yes, but it all evens out in the financial long run,” and you may be right but, I’d rather live healthy and energized during my time here on Earth, than not. How about you?

So, Back To Green…
Whether you’re undecided or powering your home with solar panels, below is a list of Green resources to encourage you to learn more. Pick a few items and try them out. You will often find that many of the products you buy will have a portion of the profits helping needy areas around the world.

Green
- Weekly Grist (Entertaining Green News and Commentary)
- Begin recycling (separating paper, aluminum, and plastics)
- Get outdoors to play and exercise

Greener
- Life On Terra (Offers a great podcast as well on iTunes)
- Carpool to work
- Buy energy efficient lightbulbs
- Recycle as a company/business

Greenest
- Plant a garden
- Get an Energy Audit
- Get involved in environmental projects
- Become a conscientious consumer

Tell me some of the sites, blogs, and resources you recommend.

Nava

By E. Brown

Another of the fine Buckhead restaurants is Nava. With the weather getting warmer, Nava is a great place to go by yourself or with friends. Hang out or relax at the fountain-side patio and don’t think about the worries of work.

You’ll definitely want to check out the interior of Nava. The design is open and inviting Southwestern. The faux pueblo look with wood columns and ceiling add a rustic feel.

The menu is what you would expect with all the Latin fair. However, there are some unique flavorful twists within the menu if you’re adventurous and open to new dishes such as:

Starters
The Barbecued Rabbit Tostada
The Masa Crusted Oyster Chalupas

Main Courses
The Mustard Mojo Rubbed Duck Breast
Or the Suncorn Crusted Georges Bank Merluzza

But, do not worry if these sound too exciting for your tastes. Nava offers other chicken, steak, and salmon dishes as well.

Whatever your dinner choice, be sure to leave room for dessert. I love bananas, so my fave is the Roasted Banana Enchilada. Chocolate lovers will want the dark chocolate B&B Cube. If you like something light with citrus, try the Rasberry Creme Brulee or Sorbet sampler.

Nava — another one of Atlanta’s eating treats. Check it out.

Blue Pointe: Amer-Asian Fusion

By E. Brown

The Buckhead Life Restaurants are amongst the best in Atlanta. One of the more hip, cool, “d.i.n.k.” and “swingle” places to go is Blue Pointe — a fusion of East meets West. Located in first floor of the Pinnacle Building in Buckhead, Blue Pointe is a happening place for lunch or dinner. It is also a fun place to go out for those special occasions with someone you love.

If you’re a people watcher you’ll enjoy the dinner scene. The decor of the restaurant is very modern with hints of the Orient. People come to see and be seen but that ambiance does not take away from the meal. Chef Doug Turbush has done an exquisite job of preparing a “feast for the eyes” before it hits the mouth — very Asian in presentation. And why shouldn’t it be? Chef Doug spent time in Thailand pruning his culinary skills.

For dinner I had the Garlic Crab Spring rolls as an appetizer. The entree was the Wok Charred Rare Tuna Steak on a crispy Somen Noodle Cake and it was out of this world!

Downside: The restaurant is not exactly family-friendly and things can quickly get pricey depending on what you order. All that said, I still highly recommend eating here if you are new to the Atlanta area, on business, or just passing through.

Dailey’s At Night

By E. Brown

Dailey’s holds a soft place in my heart for several reasons. 1) It is the place I celebrated my true loves birthday before we were engaged. 2) The management goes out of their way to make sure your experience is special, and 3) The food is excellent!

Opening in 1981, Dailey’s was converted from an old warehouse and it has been a dining hot spot ever since. Located in downtown Atlanta, the restaurant is within walking distance of several hotels.

The atmosphere is typical of a converted warehouse — open and spacious, yet the decor and furnishings are comfortable and close. You’ll have no problem focusing on your companion for the meal, and going with someone is a must. When eating with two or more you can try many dishes and tastes. You’ll be hard pressed to find a bad item on the menu.

For appetizers I recommend Dailey’s Escargot and the California Strudel. The strudel is unique–a blend of cheeses, spinach, and ham baked in a phyllo dough.

For dinner I like the Seared Ahi Tuna and the Grilled Pork Chop. Although, the Pepper Crusted Swordfish is also hard to beat. All of these will keep your mouth watering for more. But, don’t fill up too much because you have to leave room for dessert!

One of the more famous aspects of Dailey’s is their Dessert Bar. The sweets I have enjoyed are listed:
Gran Marnier Cheesecake- New York style cheesecake flavored with Gran Marnier, topped with homemade whipped cream and served with fresh fruit.
Black & White Cake- Three layer chocolate cake layered with whipped cream and chocolate mousse filling, wrapped with a semi-sweet chocolate shell.
Hummingbird Cake- Three-layer southern spice cake with bananas and pineapples frosted with a cream cheese frosting and chunks of pecans.

So, next time you’re in town for a meeting or conference or just looking for a special place to celebrate a birthday or anniversary you have to go to Dailey’s. Their service is “second mile” even into the night.

Moov Over, It’s Glen Wexler

Ever wonder who the genius was behind those crazy Chick-fil-A® Cow Calendars? Meet artist extraordinaire, Glen Wexler. After a stint of designing album covers for famous musicians, Wexler was approached by quick-service innovator, Chick-fil-A:

It all started with the Chick-fil-A calendar. That’s no gal-of-the-month pinup, but the annual marketing piece of a 1300-restaurant chain specializing in poultry. Explains Wexler with a chuckle, “The ad agency developed this campaign in which cows protect their species by advocating that people eat chicken — instead of them.”

Wexler used his PhotoShop chops and the first calendar was a massive hit. He was then contracted to do the second calendar, which sold more than the Sport Illustrated Swimsuit Calendar. The rest is history.

Glen is showing off his imagination and quirky sense of humor in his new book, The Secret Life of Cows. This book is a must for inspiration and all out fun.

“The Secret Life of Cows” is available in retail stores and online. An exhibit of large-format digital Lightjet prints from the book will open at the Track 16 Gallery in Santa Monica, California, on July 7, 2007.

Related Links

- Glen Wexler (Behind the scenes at apple.com)
- GlenWexler.com

Coconut Chicken Soup

If you like Thai or Malaysian food here is a great soup to try during the cold winter months. I especially like to grab a whole grain baguette and tear it into chunks for dipping into this delicious soup. Enjoy!

Recipe Serves 4-5

• 1 quart chicken stock
• 1 1/2 cups whole coconut milk (or 7 oz. creamed coconut)
• 1/4 teaspoon cayan pepper
• 1 teaspoon freshly grated ginger
• 3 stalks finely chopped celery
• 2 boneless chicken breasts, diced
• juice of 1/2 lemon

Optional
- fish sauce
- finely chopped carrots
- finely chopped mushrooms
- finely chopped green onions (garnish)

Put the chicken stock into a pot and bring to a boil. Skim any foam off the top. Add the diced chicken and let it cook through. Add the coconut milk (or cream) lemon juice, ginger, pepper, celery (and other optional veggies) and allow to simmer for at least 15 minutes. Season to taste with fish sauce and serve in bowls or large mugs. Finally add garnish.
Variations for stock and meat could be turkey or even duck.

This soup is as good the next day as it was the first and it also freezes well for later use. Feel free to experiment with some of the ingredients–add some of your personal faves, spice it up or cool it down–you decide.

This recipe is a variation from Sally Fallon’s book Nourishing Traditions.