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March 4, 2013

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The Blue Collar Foodie Takes Some “Sage” Advice From a Fellow Fair Lawn Foodie

As a foodie, I am always looking for new and alluring places to fill my craw with tempting culinary treats, and therefore I am continuously taking advice from other epicurean adventurers about restaurants that I “must try.” This time around, this sage advice, you will soon see why that pun was horrendous but I could not help myself, came from one of my friends on Yelp.com named Mark C. Mark suggested that I bring my stomach, and my wife, to Sage, see I told you that pun was bad, located at 17-15 Broadway, in Fair Lawn, NJ for as Dr. Sheldon Cooper would say, “A real Italian treat.” It took me a while but I heeded this advice as Rihanna should have in regards to her punch drunk beau Chris Brown, and visited Sage last Sunday.

From the outside this restaurant is slightly unassuming, due to the fact that is highway adjacent and the facade of the building itself if somewhat old and shabby looking. Please do not let these shortcomings taint your overall impression of this establishment; because once you cross the threshold of Sage’s doorway, you are transported away from this meek and dated ornamentation, into a contemporary land of fresh clean paint and modern furnishings.

The first thing I noticed after the décor was the ample and plush seating that filled the rather spacious dining area. If you know me, you know that I like confined spaces like Jim Jones likes shoveling his sidewalk, in order to understand this joke you may have to read this Patch.com article that was mentioned nationally on TMZ. So when Kat and I were offered the choice between a table and a pimpalicious, my words not the servers, booth, we immediately opted for the booth which was damn near cavernous and uber comfy.

Once seated our server Jason approached our table and handed us our menus and informed us of the specials for the evening, before taking our drink orders and leaving us to peruse the bill of fare. Since Kat and I are fat kids at heart, we had already scoured the interwebs for reviews and the menu for Sage’s dinner offerings, so we had a decent idea of what we would be ordering. Once we placed our closed menus on our table, which is of course the international signal telling our server that we were ready to order, Jason was there faster than you can say Unique New York three times fast, go ahead give it a whirl, I will wait. Okay, that was just for my enjoyment, that phrase is really hard to say and you probably did it at your desk at work and now everyone knows you are crazy, so let’s just say Jason was good at what he does and move on from this embarrassing moment in your professional life shall we.

Olive Bread

I ordered the Veal Luigi which is described as veal topped with spinach, mozzarella and a sun-dried tomato sherry wine sauce for $23.00, and Kat decided on Tortelloni Bolognese special described as cheese tortelloni topped with homemade meat sauce and fresh grated Parmesan cheese for $20.00. Each of our meals came with a house salad which of course came with our choice of dressing. Furthermore, my meal was supposed to come with a side of potatoes but being that I knew I was going to write this article I had to upgrade my side dish to a bowl of pasta with marinara sauce, because seriously a food critic that goes to an Italian place and does not try the house gravy is about as trustworthy as a skinny chef!

After our orders hit the kitchen Jason returned to our table and delivered a basket of bread that at first glance seemed to be quite ordinary. Before leaving, he lit a candle and placed it on our table, recognizing that Kat and I were on a “date,” which was extremely appreciated and enhanced the ambiance of this establishment even more. With the guidance of the romance inducing flicker of the candlelight I lifted the napkin that was covering the superficially conventional bread and I realized why Jason added the candle to our table. The soft light the candle provided had little to do with my wife and more to do with the loaf of homemade olive bread that I just uncovered. As I reached for this stunning temptress, I could have sworn I heard the pleasant sounds of a harp playing a melody, while my hand slowly extended towards my prize. This 1980’s movie cliché was completely necessary because words cannot express the explosion of flavor that this bread packed per slice. Sage already had a hold of me and the entrée had not even touched the oven yet.

House Salad

While savoring my second piece of the simply divine olive bread, our salads arrived and Kat and I were offered fresh ground pepper which we gladly accepted. The salads were not robust but a decent size for a side salad. The house dressing was expertly made and the salad was dressed to perfection with just the right amount of this flavorful concoction. Kat and I made short work of the greens and I of course needed to splurge and have one more sliver of the olive bread before awaiting our main course.

When the main course arrived I could tell just from the aroma wafting off the plate that Sage was going to complete its almost flawless performance in style. Both entrées looked and smelled remarkable, and appeared to be fairly large portions which this foodie loves to see. Jason offered, Kat and I fresh grated Parmesan cheese, which we graciously accepted. When our dishes were garnished Italian style, we only had one option, and that was to dig in. My veal was tender and succulent and seasoned to perfection, topped with a sauce that most likely cascaded like a waterfall from heaven into the kitchen of Sage. Kat’s tortelloni tasted amazing as well, thanks to the skillfully prepared Bolognese sauce that had just the right consistency.

Veal Luigi

In addition to the wonderfully attentive wait staff, the soothing ambiance, and the delicious food, while we were eating our main course, not only did the owner come by our table to check on us, but the Chef himself made his rounds just to make sure our food was prepared to our liking. After our meal was complete, we opted to decline desert because we did not want the essence of the meal we had just consumed to be washed away so quickly. With the check in our hand we paid our bill, a modest $50.00 might I add, and left Sage with full bellies and happy souls.

Tortelloni Bolognese

I implore all the foodies in the Bergen County area to visit Sage not once, but often. This area is littered with mediocre eateries that linger far past their expiration date, yet we are constantly losing incredible restaurants due to apathy. Sage is not only quite inexpensive for the quality of food they are serving, but they, like most New Jersey eateries, are a bring your own bottle establishment, which saves you even more money. So, in the immortal words of Billy Joel, grab “A bottle of red, a bottle of white. It all depends upon your appetite. I’ll meet you any time you want, in our Italian Restaurant. “

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January 31, 2013

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The Blue Collar Foodie Visits Bhoj, a True Sub-Continental Delight

Throughout my many years as a foodie I have visited countless restaurants searching for phenomenal interesting cuisine. Since I have been on this endeavor for such a lengthy amount of time, it gets harder and harder to find new restaurants to take a bite out of. I sometimes feel like a nomad wandering out of town, to another county, or even across state lines in pursuit of a foodie find worth talking about. Imagine my surprise, when I was informed that I had been missing out on some of the best Indian food in the state, right in my own backyard. After receiving messages from several of my Facebook friends urging me to give Bhoj, located at 430 Market Street, Elmwood Park, NJ 07407, a try, I had no other option but to heed their advice.

Kat and I are no strangers to ethnic food, which you know if you read this blog, so when I mentioned the possibility of Indian food for dinner Kat did not even let me finish the question, before responding, “YES!” After a long day of work and a short stint at the gym, Kat and I hopped into the car with our appetites and headed to good ‘Ole Elmwood Park to experience all that Bhoj had to offer.

At first glance, Bhoj, does not seem like much, due to the fact that it is located in a shopping plaza with a Dunkin Donuts, a liquor store (wink, wink, nudge, nudge, Bhoj is a BYOB), and a Laundromat, but as I have learned quite a few times on my epicurean adventures, looks can be deceiving. As we entered Bhoj, the intoxicating aroma caused us to forget what the building looked like outside and focus on the interior of this enchanting restaurant, which was decorated with an authentic Indian theme. I felt like Tucan Sam as I followed my nose through the restaurant as we were seated by our waiter.

Once we were seated we were welcomed to the Bhoj by our server and handed two menus and a list of specials. While perusing the menu our waiter brought over two glasses and filled them with water while we attempted to make our decision. When the waiter came back, as per usual, Kat and I could not make up our minds so I asked him to suggest an appetizer. More often than not a waiter or waitress will choose an item on a whim when requested to advise a diner on what they should eat, but not at Bhoj. I was happily surprised when our waiter engaged us in a short conversation in an attempt to judge our likes and dislikes before just offering a random dish for us to order. Armed with the knowledge that he collected from our conversation our waiter competently recommended the Vegetable Samosas with Channa which was described as crispy golden brown triangle pastry stuffed with potatoes and green peas. We of course took our waiters advice and ordered this alluring appetizer while we scrutinized the menu some more looking for the perfect entrée. Our waiter also asked us what degree of spiciness we would like our appetizer to have, E.G. Mild, Medium, or Hot. We requested medium, but our waiter seemed slightly suspicious about our heat tolerance and suggested Mild Plus for the appetizer and if we wanted more heat, he would adjust our entrées accordingly.

Dipping Sauces

Once our appetizer order was in, a waiter came to our table and placed a basket of crispy flat-bread that I believe was Khakra and a dish divided in thirds which housed three distinctly different sauces for said Khakra. I have to admit that Bhoj scored some points with this foodie by adding the dipping sauces, which were wonderful by the way, because I am huge sauce fanatic, so much so that I have an entire shelf dedicated to sauces is my refrigerator much to Kat’s chagrin. As we chowed down on the complimentary Khakra we made our final decision for our main course and relayed them to our waiter. I decided upon the Bhuna Gosht for $17.95 which was described as Lamb cooked in special thick gravy with exotic spices and tomatoes, whereas Kat went with the Chicken Tikka Masala for $16.95, which was described as boneless pieces of Tandoori chicken cooked in a creamy tomato sauce. We also ordered Garlic Naan for $3.95 and Basmati Rice for $1.50 to complete our meal.

Khakra all dressed up

Shortly after we ordered our entrées, our appetizer arrived on the table and it was presented beautifully on the serving plate. The two overstuffed triangle pastries were fried to perfection and placed on the dish surrounded by the Channa creating an edible piece of art that any refined foodie, including Kat and I, would feel bad destroying. That is, until we tasted the first bite, and then we devoured every last morsel of this fantastic dish as if we were a bunch feral carnies that have never used a fork before. Yea, that is right! It was acting like a feral carnie good!

Vegetable Samosas with Channa

While we were demolishing this delectable treat, our waiter approached the table to inquire about the spice level, so the Chef could prepare our meals properly. Although, this seems like a minor detail, it is interactions like this that separate run-of-the-mill eateries and exceptional establishments. Kat and I felt that the waiter and therefore Bhoj, honestly cared if we were enjoying their cuisine and wanted to do adjust the spice level to the appropriate tolerance so we would have the best possible experience they could provide.

After we were done with the appetizer, our table was cleared and the table was prepared for our main course. When our dishes arrived the smell alone caused me to salivate like a rabid Chupacabra in heat. As is the custom, Kat and I spooned a portion of rice on our plates, which we then topped off with a serving of the entrées that we ordered. Each bite revealed more and more of the depth of flavor these dishes possessed. The addition of the Garlic Naan only added to this magnificent feast.

Bhuna Gosht and Chicken Tikka Masala

The portions were extremely generous and we only ate half of our meals before we felt as if we could not eat another bite. That is, until our waiter approached the table and asked about our thoughts on dessert. He highly recommended the rice pudding, and since he had not steered us wrong all night, we followed his guidance like he was our gastronomic Sherpa. Once again his expertise navigated us down a path of culinary enlightenment. The rice pudding not only tasted great but snuffed out any lingering effects of the tingling sensation that accompanies proper Indian cuisine.

I have to say that I was exceedingly impressed by Bhoj. The ambiance enhancing modern Indian music combines with the traditional design theme to create an environment that is perfect for dining, while the tremendously helpful and attentive staff serves some of the best tasting Indian food that I have found in this area. The lesson to be learned from Bhoj, is that sometimes what you are looking for can be found closer than you think, as long as you have an open mind and an open stomach.

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January 12, 2013

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The Blue Collar Foodie Helps You Decide! Restaurant Week 2013 Edition

Restaurant Week 2013

It is that time of year again folks! New York City Restaurant Week is about to commence and this year 317 restaurants will be serving up some of the finest food New York City has to offer, from January 14th until February 8th. Each and every year more restaurants jump on the proverbial chuck wagon and attempt to compete for your business during the most hectic two weeks in the New York City restaurant business and the hardest part is choosing which restaurant to visit. If you are as bad at making a decision as Notre Dame was at playing football this week, The Blue Collar Foodie has got you covered! I have reviewed, inspected, and studied the New York City eateries participating in restaurant week this year and handpicked a few of my favorites to make your decision making process go a wee bit easier.

Before I get to the restaurants that made this exclusive list I first want to explain how these establishments were selected. I evaluated each restaurant using the following criteria; the restaurant’s history, the building the restaurant is housed in, the menu offered, and of course the food they serve. I then used a complex algorithm, not really but this sounded way too awesome not to write, and selected restaurants that not only serve remarkable food but also provide an amazing eating experience for the customer.

Considering I only get to visit these prestigious restaurants twice a year during restaurant week, due to budget restraints, my restaurant selection has to be more than just about food. I want to visit famous buildings, have the chance to rub elbows with celebrities, dine where history actually happened, and do it all for 38 bucks plus tax and gratuity. If you are looking for the best food this immense list has to offer this is not the review for you, but if you are looking for a once in a lifetime New York City experience keep reading!

It should be noted that I have not visited all of the restaurants that are on my list, so most of my research was done using the interwebs. So if the restaurant that you choose is not as amazing as I say it is, please forward all your hate mail to dealwithit@Doyourowndamnresearch.com

To make your life even easier, I have broken down my selections to match the “by cuisine,” categories that are used on the NYC GO website, which lists all the restaurants that are participating. I have also decided to follow Twitter’s lead and only use 140 characters to capture the essence of each eatery, I call them TweeViews. If you like what you see in the Tweeview please visit the restaurant’s website to see more about the venue, by clicking the establishment’s name. Furthermore, these selections are in Alphabetic order by cuisine type then restaurant name. If you use this list to pick a restaurant out, I would love to hear about your experience in the comment section below, so please post. Remember an outing into the City is really what you make of it, so as Barney from How I Met Your Mother would say, “Suit Up, and have a Legend, wait for it, Dary evening!”

Gastronomic Map

American New

Butter: A unique interior design inspired by nature paired with an eclectic menu featuring uncommon dishes make Butter a force to be reckoned with.

Hospoda: Czech inspired fare paired with fresh pilsner instead of the normal wine creates a fresh take on fine dining at this upscale eatery.

The Lambs Club: A famous chef and a building on the National Register of Historic Places that was home to one of America’s oldest theatrical organizations.

Leyla: Boasting one of the finest menus on the restaurant week circuit, what it lacks in history it more than makes up for in culinary creativity.

Kutshers: A modern Jewish American bistro, with roots in the Catskills, which offers Grandma’s favorites with a contemporary twist.

Park Avenue Winter: A rustic American restaurant offering seasonal fare and a corresponding design that is only open until the end of winter begets spring.

Perilla: With only 18, it is hard to score a table at this neighborhood restaurant, turned foodie mecca that focuses on fresh, seasonal ingredients.

Sprig: Located in the Lipstick Building this posh eatery offers artistically prepared seasonal fare inspired by Northern California cuisine.

American Traditional

‘21’ Club: A former New York City speak easy, still frequented by many celebrities, expertly serving awarding winning food with high class flare.

The Darby: This former legendary Jazz and Blues Club turned chic eatery serves up creative cuisine with a side of swag in the form of live music.

Asian Fusion

Ajna Bar: Beautiful interior design, renowned DJ’s, and a collision between French and Asian cuisine make Ajna Bar an appealing spot for 2013.

Barbecue

Hill Country BBQ: New York’s own piece of Texas, serving up huge portions of fresh Barbecue for all of us with a city addresses but country souls.

Chinese

Hakkasan: This ain’t your local Chinese takeout joint; this is refined Chinese fare which is combined with a sophisticated and stylish dining area.

Continental

The Russian Tea Room: A New York City Icon that was founded by members of the Russian Imperial Ballet and is frequented by the worlds’ most fastidious foodies.

French

L’ecole: The ground floor of Fine Dining, located in the Int. Culinary Center; students from everywhere collaborate to create awe inspiring dishes.

Greek

Kellari: A warm and inviting atmosphere that sets the tone for a Grecian inspired meal that the Chef lovingly prepares to celebrate his homeland.

Indian

Junoon: An extensive selection of interesting and delicious Indian dishes that offers the restaurant week veteran a wonderful escape from monotony.

Tamarind: This trendy eatery is one of the most popular Indian restaurants in NYC, and one look at the décor coupled with the menu should explain why.

Italian

Asellina: Sleek, posh, and chic describe this hip establishment where authentic Italian food collides with the modern day reality starlet scene.

Barbetta: Known as one of the most romantic restaurants in New York City, this is a great place for a couple to fall in love all over again.

Cipriani Dolci: Located inside the majestic landmark that is Grand Central Terminal, Cipriani offers something to the architecture lover that others cannot.

Pó: An intimate space and fresh ingredients delivered daily by foot or bike by the surrounding markets, serving Italian food as it should be.

The Leopard at des Artistes: First time diners come for the buildings historical significance and the impressive art collection, but they come back for the food.

Japanese

Megu: This establishment transports you to the Far East like no other restaurant I have ever been to, from design to dish, Megu is a phenomenal.

Korean

Bann: A fantastic place to experience a variety of tantalizing Korean food while being surrounded by stunning authentic Korean décor.

Mediterranean

Ilili: Ilili combines Lebanese cuisine with a Mediterranean flare, an epicurean delight perfect for the foodie looking to expand their palate.

Mexican

Maya: Traditional Mexican cuisine meets modern culinary expertise at this contemporary eatery that promises warm Latin hospitality.

Pan/Latin

Raymi: Billed as the best Peruvian restaurant in New York City with a menu and dining area that appears to back up that claim.

Rayuela: A truly innovative and beautiful restaurant that created its own culinary genre known as estilo libre Latino or freestyle Latino.

Seafood

FishTag: Mediterranean inspired seafood dishes expertly paired with wine from the imaginative culinary mind of world renowned chef Michael Psilakis.

Southwestern

Mesa Grill: Bobby Flay combines his passion for Southwestern cuisine and his love for grilling which leads to a marriage made in foodie heaven.

Spanish

Andanada 141: A restaurant week menu truly built for adventurous foodies combined with a bull fighting theme makes this a great spot for thrill seekers.

Steakhouse

The Capital Grille Chrysler Center: Located inside the Chrysler Center’s Trylon Towers, this highly rated chain steakhouse is an architecture aficionado’s dream.

Thai

Kittichai: An exquisite design that lends itself to a romantic dinner for two with a menu that offers an inventive take on traditional Thai dishes.

Vietnamese

Le Colonial: This one of a kind eatery transports you to a forgotten world known as French Indochina and serves French inspired Vietnamese cuisine.

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January 10, 2013

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The Blue Collar Foodie Visits The Twisted Elm Tavern

As a Blue Collar Foodie, my epicurean journey started with dive bars and unexpected foodie finds across this wonderful state of ours. The places that I frequented in the early days of this culinary adventure would make the typical fastidious foodie cringe with disgust. I however loved every minute of it! I still enjoy eating a gourmet meal off a paper plate in a wood paneled wonderland, while the glare of a 50 inch television broadcasting a sporting event illuminates the dark and dingy dining room, but my new true love is the Gastro Pub.

A Gastro Pub is quite simply a bar that serves high end food paired with craft beer and they have been sprouting up in the Garden State faster than reality shows that focus on drama fueled D-bags from the planet orange. My preferred Gastro Pub right now is none other than the Twisted Elm Tavern located at 435 River Drive in Elmwood Park, New Jersey. This relatively new eatery in Bergen County is the brain child of co-owners Jim Rogers and George Kantakis, and according to this foodie, they have struck gastronomic gold!

The Twisted Elm Tavern offers its customers two distinct atmospheres to enjoy the imaginative creations of the Elm’s Head Chef Albert Scazafave. First and foremost is the “sit down,” experience, which I recommend for the Twisted Elm virgin, which is comparable to any high-end restaurant you will find in this area. The second way to appreciate the many offerings of the Twisted Elm is to belly up to the bar, where you can not only have a great conversation with one of the exceptionally sociable and educated bar-tenders, but order anything off the dinner menu as well.

The Twisted Elm’s décor is littered with artistic photographs of local historical sites that initiate countless conversations about native folklore, which is always entertaining for a townee like me. The rustic yet refined approach to design that the Twisted Elm has chosen lends itself very well to the genre of Gastro Pub, and creates a home-like appeal with a fine dining flare.

Spicy Garlic Shrimp with Spanish Chorizo

Even though I have never been disappointed in any dish I have devoured at this spot, I do have some favorites that standout amongst the crowd. First off the bread and butter that are served will challenge your self-control, because between the enticing artisanal everything butter and the fresh baked bread, if you are not carful you will fill up before your meal begins. As For appetizers, I highly recommend The Spicy Garlic Shrimp($12), which combines garlic shrimp with Spanish chorizo in a mouthwatering sauce perfect for seafood lovers, or The East Meets West Ribs($12), which are covered in a sriracha barbecue sauce, that, I am not ashamed to say, have dreams about. As for the Main Course, I am a sucker for the Skillet Mac and Cheese with Lobster($15), which delivers a tremendous amount of Lobster flavor thanks to the gigantic pieces of lobster mixed into the cheese sauce that has a slight smoky flavor due to the loving addition of my favorite condiment, Bacon! That is right, you heard me, I said condiment, bacon makes everything taste better, and therefore it is the only meat that should be considered a condiment. The aforementioned Pork Shank ($24) also makes my list of culinary contenders on the Twisted Elm’s menu, due to a perfectly executed chasseur sauce that displays the Chef’s wide array of influences.

Smoked St. Louis Ribs with Sriracha BBQ sauce

As you are eating the generous portions the Twisted Elm offers please keep in mind that not partaking in one of the daily dessert specials would be a foodie crime punishable by excommunication and a lifelong sentence of eating at McDonalds. The evil genius that constructs these decadently suggestive concoctions deserves the utmost praise, for these deserts leave me speechless each and every time I indulge in one of these masterpieces.

Since this is a foodie blog I have spent a substantial amount of time describing the Gastro facet of the Twisted Elm but I would be remiss if I did not inform you about the Pub side of this establishment. The Twisted Elm Tavern is not your ordinary local watering hole slinging Pabst Blue Ribbon and Budweiser long necks; they offer a rotating craft beer selection that is handpicked by an unofficial Cicerone, a beer sommelier, which fluctuates with the seasons. The beer menu, which is listed on a large blackboard behind the bar, regularly features craft brewing legends such as Stone Brewing, Dog Fish Head, Rogue, and Flying Dog.

To add to the allure of the Elm’s libation selection they offer much more than just craft beer. The Elm consults a sommelier to choose the wine that they offered to their customers who prefer grapes over hops. Furthermore, much to my wife’s delight, they also serve artisanal Hard Cider by Crispin. To top it all off, they of course offer a full bar complete with every kind of alcohol your heart desires, or you can allow one of the bartenders to whip you up a specialty cocktail designed by their own in-house mixologist.

Whether you are looking for a peaceful gourmet meal with friends or a place to watch the game and have a couple of craft brewed cold ones, The Twisted Elm has got you covered. As a parting piece of advice, I suggest that if you decide to go to the Twisted Elm Tavern, please leave your inhibitions and diet at home. The Twisted Elm experience is all about adventurous dishes and extraordinary beverages that all combine for a gastronomic expedition that calorie counting and hesitations will not support.

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December 27, 2012

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The Blue Collar Foodie’s Top 5 New Year’ s Eve Coup Quashing Appetizers

Happy New Year!

So you have secured the privilege to host the largest event in most people’s social calendars all year and you want to hold on to this honor for years to come. This is not an easy task my friend! At least half of your friends and family that are attending your New Year’s Eve party this year have thoughts of forcing a coup d’état, that would make Napoleon Bonaparte blush, leaving your house empty on this festive occasion. The best way to quell this treacherous scheming is to fill your visitors’ bellies with delicious foodie fare that will have them craving your apps like Charlie Sheen desires seven gram rocks. The following is The Blue Collar Foodie’s Top 5 Coup Quashing Appetizers.

1: Candied Bacon with Mixed Nuts

If you read this blog you are well aware of my love of, alright obsession for, bacon, so it should be no surprise that the first appetizer on my list is full of salty smoked swine. I created this recipe for Christmas this year because I had some left over slab bacon that I did not want to go to waste. It was a huge hit, so even though there is no official recipe yet, it is not very difficult to make. Please note that when I made this delightfully spontaneous dish I did not measure the spices so feel free to tweak the recipe to fit your tastes.

Slab Bacon

First you will need to acquire the following ingredients:

1 Pound of Slab Bacon (preferably from your favorite Pork Store)

1 Table spoon Cinnamon

Maple Syrup (Enough to coat bacon)

2 Jars of Emeralds Sweet and Salty Cinnamon Sugar Mixed Nuts

2 Table spoons of Brown Sugar

Candied Bacon

Preparation:

Cut the Bacon into ¼ inch bite sized pieces making to cut against the grain as to preserve the integrity of the fat to meat ratio of the slab bacon.
Place a ½ pound of the cut bacon into a skillet set to medium high heat.
Sprinkle ½ tablespoon of cinnamon on Bacon once a layer of grease forms on the bottom of the pan. Mix Well
Cook bacon until very close to being done and then drizzle maple syrup into the pan coating the bacon evenly.
Cook Bacon until it is crisp.
Remove Bacon from pan and place on plate and allow it to cool for approximately 10 minutes.
Repeat steps 2-6 for the other ½ pound of bacon.
Fill two serving dishes (I use holiday tins to be festive) with the Emerald’s mixed nuts and top with Candied Bacon.
Dust with Brown sugar and mix well to incorporate the bacon into the nuts.

This dish is easy to create and even easier to serve to your guests. Simply prepare this crunchy, salty, sweet concoction the night before and set it out shortly before your guests arrive. I assure you this hodgepodge of awesomeness will make at least a few of your guests Tweet the praises of your shindig, like a 14 year old girl who just received her first kiss.

2: Buffalo Chicken Dip

Buffalo Chicken Dip

New Year’s Eve Parties are hard to cook for because people are constantly on the move. Furthermore, everyone is dressed up to ring in the New Year, so unfortunately the gold standard in appetizers, The Chicken Wing, is absolutely out of the question. Right? Wrong! This tangy Buffalo Chicken Dip is the perfect solution to this sticky fingered dilemma.

This is another dish that can easily be made the night before and reheated just prior to your guest’s arrival. Paired with a strong tortilla chip like Tostitos Scoops this magical potion will make your Grandma’s Onion Dip feel like Latoya Jackson at a family reunion.

3: Double Bruschetta

Double Bruschetta

As most of you already know, I am from the Armpit of our fine country, New Jersey! New Jersey is known for a few things; the Mob, thanks to the Sopranos, the New Jersey Turnpike, thanks to the smell of cheese and death that emanates from it, Snookie, thanks to Ulster County, New York, and Jersey Fresh Produce, thanks to being the Garden State. As the Facts of Life theme song once said, “You take the good, you take the bad,” (I just lost a man point there) and that pretty much sums up my love hate relationship with New Jersey. I could do without being associated with the horrid odor of the Turnpike and Snookie invading my shore line like an overweight, orange skinned, vodka laced Godzilla, but then I would have to do without the mouthwatering taste of fresh Jersey Tomatoes and I can’t have that!

In celebration of the only good thing to be associated with New Jersey since the first game of Baseball was played on June 19, 1846, I present to you this jaw dropping bruschetta recipe that will make your guests proud to be from THE GARDEN STATE. Unlike ordinary Bruschetta recipes, this one throws sun dried tomatoes into the mix, and then prompts you to melt cheese on pre-made toast squares. What you end up with is an appetizer that is not only healthy but is also a true crowd pleaser. These crispy slices of heaven will make your guests completely forget that Chris Christie is our governor and their car insurance is higher than most people’s mortgages.

4: Crunchy Swiss Cheese and Ham

Crunchy Ham and Cheese Bites

If you are anything like me you always have some left over Christmas Ham that you are not quite sure what to do with. Sure you can have Ham and Cheese sandwiches for lunch for a month, or you could make some fantastic Split Pea Soup, but why not share the wealth, in the form of a crunchy tasty treat. These crunchy Swiss cheese and Ham patties are a great way to recycle that Holiday Ham in a fun and scrumptious way.

The home style appeal of these flavorful morsels transport me back to a simpler time when instead of Panko or Tempura batter, cornflakes would do just fine as a crunchy coating. I like to serve these delicious nuggets with a variety of mustards, such as Dijon, Spicy Brown, and Yellow.

5: Fried Green Beans with Wasabi Ranch Dipping Sauce

Fried Green Beans

This recipe is one of my all-time favorites for any kind of entertaining. Fried Green Beans can be served to a small dinner party with a refined palette or to a group of booze laden football fans on any given Sunday. Either way these crispy fried tidbits are always a hit.

Kat and I found this recipe when we first got our Deep Fryer and went on frying binge that almost caused a zombified John Candy to rise from his grave and join us. We literally fried everything, French Fries, Tator Tots, Hot Dogs, Twinkies (R.I.P.), Oreos, Snickers, and when we ran out of the normal things to fry, we went rouge and started tossing veggies into the hot oil. After we gained 10 pounds in a month and our cholesterol was twenty points higher we had to retire the fryer for a while but this recipe always remained a staple.

Weather you use all or none of the recipes above, I hope that reading this article inspired you to create some amazing appetizers for your guests. Remember your friends and family came to your house to celebrate the New Year, it is up to your spread to keep them coming back for more. I hope your New Year’s Eve Party will be a complete success and no usurpers are victorious. As Cersei Lannister said, “When you play the game of thrones you win or you die.”

Happy New Years to you all and thanks for a wonderful 2012!

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November 28, 2012

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The Blue Collar Foodie Goes Round For Round With The Duke at Charlie Blood’s

Occasionally the fact that I have a food blog comes up in conversations and when it does I typically get mixed reviews, pun intended. Some people respond to this statement as if I just told them that I kick dogs for fun, while others reply as if I had told them I write for the New Yorker. Although, I tend to enjoy the latter as opposed to the former reaction, by far my favorite response is also the most common; “That is, (Insert Favorable Adjective Here), you should really check out, (Insert Restaurant’s Name Here).”

This is exactly what happened a few weeks ago while I was at my local watering hole, The Twisted Elm, and ran into a few old friends. One of them was unaware that I write this blog and as soon as I mentioned it she instantly began throwing names of restaurants out faster than I could digest them. As I fervently tapped on my phone with my giant clumsy thumbs, trying to capture all the potential Blue Collar eateries that were being hurled in my direction, one seemed to stand out amongst the crowd, Charlie Blood’s Restaurant. Not only was the name appealing but the way she described this joint lead me to believe that it was right up my alley. She may or may not have used the phrase Dive Bar a few times.

Charlie Blood’s Restaurant

The following night Kat, our friend Rory, and I embarked on our culinary quest to Charlie Blood’s, which is located at 147 Frederick St., in Garfield, NJ. As we pulled up to what I assumed was the front of the building, more on this later, I could feel the blue collar vibe emanating from this establishment. The yellow brick of the building illuminated by the welcoming glow of the neon beer sign in the window attracted Rory and I like a tween to sparkly vampires.

Upon entering Charlie Blood’s Restaurant we were whisked away to a wondrous world of wood paneling and draught beer, that I lovingly call DiveBaria. This extraordinary land is a lot like Narnia from the acclaimed novel, The Lion, the Witch and the Wardrobe, except that the Wardrobe is a bar, the Lion is food, and instead of a witch there is beer. Come to think of it, there are really not any similarities between these places, except of course, they are both magical. Once inside, we grabbed a table adjacent to the bar, ordered a round of drinks, and asked for a few menus.

Inside Charlie Blood’s

While we swigged our first round, we discussed the menu and conversed about the astonishing selection of food that this seemingly unimposing tavern has to offer. Even though Charlie Blood’s offers a wide variety of Italian American fare, my mind was made up the second I picked up the menu and saw “The Duke’s” face staring back at me. The Duke is Charlie Blood’s Famous 24oz Ribeye Steak and I felt obligated to my readers to conquer it, especially since it was only $17.95. Kat opted to attempt to keep her girlish figure, which this blog does not help at all, and ordered the 12oz steak for $11.95, while Rory went with the Seafood platter, which is described as Shrimp, Calamari, Mussels, and Baked Clams for $14.95. To add to the affordability of this spot, all of our meals came with a house salad and fries as well.

After the hardest part of the evening was over and our food ordered, we took our beverages in hand and drank in all that this restaurant has to offer. The walls of Charlie Blood’s restaurant are covered from floor to ceiling with local sports memorabilia and hometown heroes. I am not talking about the kind of crap that is draped all over the walls at your local Applebee’s, that was clearly professionally framed and placed there by a decorator either, I am talking about the genuine article. A large poster of this establishment’s namesake, Charlie “Blood” Benanti, hangs in the bar alongside this memorabilia.

Charlie Blood’s Logo

According to the Googles, “Charlie gained his nickname “Charlie Blood” at a young age from his reputation as a street tough fighter during his school days. He began professional boxing at the age of 16 to aid his family in the pre-depression years. Many of his fights were held in Garfield, Jersey City, and Paterson. He gained the New Jersey Lightweight crown in 1928. With a winning record of 65-5, he retired in 1931. In 1940, Charlie took over a tavern in Garfield from his father-in-law and is now owned and run by his son Sal Benanti, and his family.”

Our salads arrived and I have to say I was impressed by the portion size. That is not to say that the salads were over sized but they were not overtly petite either. To paraphrase a famous blond girl who broke into a bears house, it was not too big or too small, but just the right size. The actual contents of the salad appeared to be fresh and as far as a dinner salad goes, it did its job flawlessly.

Charlie Blood’s Famous 24 oz. Ribeye Steak

With my appetite intact and properly primed, I was ready to go round for round with The Duke. As this 24oz beast of a steak came to our table the theme song from Rocky was playing in my head. I have never met a steak I could not finish and I was determined to make sure that the Duke was not the first. So far Charlie Blood’s Restaurant was not disappointing this blue collar foodie, but as the first forkful of steak was slowly approaching my craw, I knew that the moment of truth was upon us. For, a cheap bill is not the only requirement for a restaurant to be Blue Collar Foodie approved. But alas Charlie Blood’s Restaurant did not dissatisfy, it was love at first bite.

The Duke’s Close-Up

This colossal slab of cow was perfectly cooked, medium rare, and seasoned just enough to enhance the natural flavor of the meat. This was one of the best steaks I have had in a long time, and I could not believe that I was having it at a place like Charlie Blood’s Restaurant. Kat and Rory seemed to be enjoying their meals too, considering the conversation that we were having when the food arrived had not only stopped but was only a distant memory. As I finished my steak, I found myself sopping up the juices with my French fries so I would not waste any of the deliciousness.

Seafood Melody

All in all, Charlie Blood’s Restaurant is the perfect two punch combination, it is affordable and the food is terrific. This is yet another establishment that makes you hear your wise mother’s voice urging you not to judge a book by its cover, in that motherly tone that we all love to hate. These hyper local Blue Collar foodie havens are difficult to find and get harder and harder as the years drag on. There is something extremely comforting about Charlie Blood’s, a Cheers’esque’ quality, that is sadly endangered nowadays.

There are a few notes about Charlie Blood’s Restaurant that I wish I knew before we visited that I will now share with you. This blue collar foodie find, much like many others, only takes cash. They do have an ATM on site, but if you want to save the fees stop at the bank before you head over. Furthermore, if you are not into eating at the bar, I have been told that there is a full service restaurant side to Charlie Blood’s Restaurant that I will be checking out on our next visit. The entrance to the restaurant is apparently around the corner from the door we used to get in.

Judgment:

Overall: 4 out of 5

Taste: 4 out of 5

Presentation: 3 out of 5

Value: 5 out of 5

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November 14, 2012

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The Blue Collar Foodie Cooks With Science

As the Holiday season is approaching faster than Frosty melts in Al Gore’s very unpopular remake entitled Frosty’s Inconvenient Truth, everyone tends to overlook one of the greatest holidays of the year. Everyone that is, except for the foodie community. I don’t understand what is not to love about a holiday that is all about giving thanks for what you have, eating food until you feel like Jabba the Hutt, and then taking a nap while watching football. Forget about Christmas and Chanukah people, Thanksgiving is where it is at!

Now that we have determined that Thanksgiving makes those other winter holidays feel like Daniel Baldwin at a family reunion, we are ready to celebrate, so put away your yule tide cheer for just a few more days and let’s talk Turkey!

Thanksgiving is a time for foodies everywhere to roll up their sleeves and prove to the world that they are not in need of an intervention because they watch Food Network every spare second of everyday. Thanksgiving is a holiday tailor made for all of us that are just the right amount of food crazy. This food-centric day gives all of us the opportunity to showcase our culinary skills to our beloved family and friends.

If you are anything like me, before you even acquired a kitchen and a dining room of your own, you hatched a James Bond-esque strategy to seize Thanksgiving from your kin, once grandma relinquished control. This is not an easy task mind you; annexing a holiday is pretty much like licking your elbow, damn near impossible. (Go ahead and try to lick your elbow, I won’t judge. Can’t do it right? I know it is weird; you are so close but yet so far away. Never mind that now, keep reading.) But now as the victors of the great Thanksgiving conflict of 2010, Kat and I have won the right to host Thanksgiving and the traditions we create this year may be blogged about by our children someday, so we better bring the pain. The only question was how.

Right about now, you may be asking yourself, “Self, what the hell do I care about this crazy man’s Thanksgiving, I have my own Turkey anxiety to worry about?” That is a very good question, and if you don’t want to learn how to cook with science and make every single person at your Thanksgiving table this year yearn for your turkey like Govenor Chris Christie and I crave bacon, then close this window and head over to RachaelRay.com and read all about her turkey.

Oh look who decided to stick around and keep reading. Was it because this crazy foodie mentioned the possibility of cooking with science? Good, because that is what this blog post is all about. That’s right the Blue Collar Foodie is going to school you on cooking with straight up, Bill Nye approved science and cause all your relatives to doubt every other turkey cooking method they hold true to their heart.

Back in the 50’s Grandma baked her bird, then when Dad took over Thanksgiving in the 80’s the fowl was put to flame on the grill, and even Cousin Jebediah jumped into the mix circa 2000’s with a fry daddy and a truckload of oil, but if I was going to keep Thanksgiving at our place I had to come up with something huge. Enter the Char-Broil Big Easy Oil-Less Turkey Fryer and the age of infrared cooked Turkey!

Anyone who has ever dreamt of deep frying a turkey but can’t shake the constant nagging reminder of the 100’s of You Tube videos that are forwarded to your many E-mail accounts this time of year depicting horrific Thanksgiving accidents when dealing with Frying, this baby is for you. The Big Easy Oil less Fryer is the perfect compromise for the dare devil foodie that is willing to throw caution to the wind and his practical wife that is contemplating the best route to the emergency room during the Thanksgiving parade. This Bunsen burner on steroids can cook up to a 16 pounder in 8-10 minutes a pound and leaves your bird with crispy skin and moist, succulent meat. Not to mention that you will get to post on Facebook the amazing picture of your Turkey, with the caption, “Cooked With Science,” and if you’re a foodie nerd like me, it does not get much cooler than that. For my fellow science nerds here is an image that explains the science of infrared cooking.

As the late, great, Billy Mays use to say, “But wait there’s more.” For all the traditionalists, who are about to comment on this article shunning this remarkable invention, put your blackberry away and relax. Not only can you still brine your turkey just like you always do but you can also add a dry rub or inject a marinade as well. Not to mention the fact that your oven is free to cook all your side dishes without the encumbrance of a giant feathered friend taking up 75% of it.

Still not convinced, just look at the pictures of the nine pound chicken I cooked the other day, in 90 minutes I might add. Let me explain it to you this way, you can keep cooking your turkey in the oven until someone in your family buys a Big Easy and starts cooking with science, thus commandeering your holiday!

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November 1, 2012

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The Blue Collar Foodie Goes On A Foodcation

When normal people go on Vacation, they spend hours, if not days, obsessing over which monuments to visit or which museum has the most, must see artwork, within its confines. I however am not an ordinary person, I am a foodie through and through and my vacation planning begins with the googles and ends with a list of must have foodie finds for whatever foreign land I am venturing to.

In the past, I have ate my way through a road trip spanning across this beautiful country of ours sampling all the spectacular food that the fly over states have to offer. Kat and I then went on an International foodcation to see what eats Europe had to offer, while stopping off at London, Paris, and Rome. No matter where Kat and I journey, as Snoop Dogg once kind of said, “We got our mind on our food, and our food on our mind.”

This past week Kat and I were traipsing through LA LA land, over on the left coast, and I was not disappointed with the fantastic food that I found while I lived among the movie stars and crazy meth addled homeless people that seem to live next door to each other in good ole’ Los Angles. The following is my Top 5 Blue Collar Foodie finds in the L.A. area.

5. Bar Kitchen 819 S. Flower Street, Downtown LA

“When in Rome” is the Cliché that should roll off every foodie’s tongue when foodcationing (Yes I just made that word up and by the way, it is Trademarked). One should not go to Philadelphia and opt to eat a Cheese Steak without Cheez Whiz because they are on a diet, just like one should not go to the Musée du Louvre in Paris and opt not to see the Mona Lisa because the line is too long, it is decisions like these that make the rest of the world believe that Americans are uncouth, and this foodie will not allow that to happen on his watch.

With this thought in mind, I could not let my fellow East Coasters down, even if every frugal bone in my body was tingling like Spiderman’s spidey sense at Doctor Octopus’s New Years Eve Party, as I walked into the posh downtown eatery known as Bar Kitchen. From the moment I walked into this establishment my hipstrometer, which of course is my scientific device that measures the approximate hipster level a restaurant gives off, was reading Michael Cera in a Starbucks with a Mac Book Pro, which is the highest reading I have ever seen before.

When in Rome I thought to myself as we were seated adjacent to the wall that was showing a looped, muted, black and white version of The Never Ending Story and offered a libation before our five course Chef’s Tasting began. I ordered a Golden Road, Point the Way I.P.A, which is one of the few beers that is brewed and bottled in sunny Los Angeles, California.

With my first bite of the first course, a Quail salad with sweet potatoes and pomegranate seeds, I was ready to don an ascot, black glasses, and sing to Weezer while driving down Hollywood Boulevard in my Smart Car. With every bite I was whisked away to a foodie paradise via Falcore the Luck Dragon, the creepy flying dog from The Never Ending Story, and I savored every second of it.

With a tiny bird and some greens in my belly, the courses hit the table like a flurry of punches from Mike Tyson, not the pigeon wrangling medicated Tyson either, the biting people’s ears off crazy Tyson. The Mussels with Catalina beans and Tasso Ham were so rich and decadent they would make Bill Gates jealous, a Chicken Chorizo skewer topped with a lime aioli that tasted as if it was grilled on Jesus’s barbecue outside the pearly gates, and a Sock-Eye Salmon that was served with Fava beans and an Olive Compote that was so light and flaky that I mistook it for actress and damn near asked it for its autograph.

With the savory courses done, our Motley Crew sat back in our chairs like the hedonistic rulers of age old societies as we loosened our belts and discussed the fine food that graced our table in celebration of our friend Benni’s bachelor party and all agreed that this grub was in fact better than the obligatory stripper laced bachelor party that is the ordinary agenda for a party of this magnitude. Just when we thought we could not eat another bite, a small glass of sherbet and cantaloupe arrived in front of each of us. The chef at Bar kitchen is apparently smarter than the average bear, and knows no one in Los Angles can turn down Sherbet and Fruit no matter how stuffed they are. This final course was simply divine and was the perfect ending to a tremendous meal.

When I entered this eatery I fell into the age old trap of judging a book by its cover and I was wrong to do so. To add insult to my injury their price was half as much as one would expect to pay a New York Restaurant for a 5 course tasting meal, and I gladly ate the chef’s humble pie for only 35 bucks! Well done Bar Kitchen, my compliments to the chef.

4. Bob’s Big Boy 4211 Riverside Dr. Burbank, CA

There are quite a few things that New Jersey is known for, some of them we are proud of and others, not so much. A true Jersey native will proudly boast about first game of baseball being played in Hoboken, cringe at any Snookie related nonsense, and give you directions to one of the 17 billion malls that are located in the Garden State. Even though New Jersey is known for all of these things, the one thing that Jersey has that no New Jersian can truly live without, is the magical Diner. In most of the other states that I have traveled to finding a Diner is quite a task, but not in our wonderful little armpit. I am pretty sure that every town has a law about having at least one diner, and if that diner closes your town risks being shunned and forced to become a part of Pennsylvania, and believe me, no one wants that.

Everyone enjoys having a small slice of home when they are on vacation, including Kat and I, so if we can have breakfast at a diner when we are away it makes the start of the day that much better. Enter Bob’s Big Boy, which is not just any old run of the mill diner, but a full service diner that has been feeding the residents of Burbank, California since 1949. Whenever we are in the L.A. area Bob’s Big Boy is a must stop for at least one leisurely breakfast.

The door for Bob’s in Burbank is like a time portal that whisks you away back to the 1950’s when Diners were chock full of plump oversized booths and smiling waitresses. As you walk into this amazing historical landmark, you can feel the Americana oozing from every corner, from the plague that informs you where the Beatles ate to Bob Big Boy statue that is displayed within the dining area. If there is one thing better than the décor, it is the deliciously comforting food.

At Bob’s you can, of course, get the normal diner fare, but in my opinion normal is just another way to say mundane. If you decide to go visit Bob in Burbank I recommend getting the Big Boy Scramble which is described as scrambled eggs mixed with ham, bell pepper, onions and tomato, topped with cheddar cheese and is served with fresh hash brown potatoes, a side of salsa and toast, English muffin or biscuit if you are hungry yet want to appear healthy. I for one, use the mantra go big or go home a lot when I am on vacation, so when I go to Bob’s I order the Deep Fried French Toast with bacon, eggs, and home fries. That’s right I said DEEP FRIED FRENCH TOAST, try to read the rest of the article before booking a flight to Big Boy Land please.

3. Food Trucks (Lardon’s Obituary)

The first time Kat and I wandered around the streets of California we had never partook in the offerings of mobile gastronomy purveyors, or food trucks in layman’s terms. It was on this first adventure to Los Angles that Kat and I realized the folly of our ways. While we were looking for expensive chic restaurants in preparation for our trip, we should have been scouring the interwebs for mobile eateries and then chasing them down California Highway Patrol style sans the goofy looking tan shorts and bad 80’s hair.

The food truck that converted us to the church of portable cuisine was none other than the delectably decadent Lardon. This now extinct beast was the countries’ first and, as far as I know the only Bacon themed food truck. Lardon was so popular due to its Baconey goodness that it was featured on numerous Television Shows including everyone’s favorite Ginger, Conan O’Brien. Just reading Lardon’s menu literally added cholesterol to your system. Some of the menu highlights were, The Bacone which consisted of three strips of exotic bacon, such as Duck or Wild Boar, Chicken Wings covered in bacon hot sauce, topped with hot sauce covered bacon served with a bacon blue cheese dipping sauce, and of course the BACO, a Taco Shell made entirely out of BACON!

I honestly could write a dozen sonnets in iambic pentameter about Lardon and their porky yumminess, but alas they are no more, so I will mourn in silence for our deceased friend. In the meantime, let me explain how these trucks work for those of you who are not in the know. The first step is to find a truck you are interested in trying before you arrive in L.A., which is easy enough thanks to the good ol’ googles. If you are feeling lazier than usual, you can choose one from the Zagat’s Top 10 L.A. food truck list.

Once you have a truck in mind, for example the Grill ‘Em All truck, head over to their website and check out how you can follow them around town. Most trucks use their Twitter and Facebook feeds to tell potential clients where their truck will be parked for breakfast, lunch, and diner. Once you are following your food truck via your preferred method of social media, the rest is simple. Check feed, find truck, and eat food.

The food truck scene in California is amazing because the weather year round is perfect for outdoor dining and standing in line. Although the New York Metropolitan area is trying to catch up, there seems to be a lot more red tape on this coast that these small businesses have to cut through in order to open up shop. With that said, these mobile business ventures do seem to disappear overnight never to be heard from again, so if you see one you like and you have the opportunity to eat there, do it while you can.

2. Smoke House 4420 W Lakeside Dr. Burbank, CA

While driving around the Burbank area, Kat and I drove past this unassuming eatery and noticed a neon sign that read, “fine food at a fair price.” You would think that the sign read, “Free Bacon,” because the next day Kat and I were on our way to explore Smoke House with some friends and family that we were visiting with during our stay.

Me, being me could not resist doing a little research on the place before just walking in, so out the I-Phone came and onto the Googles I went. I found out that the Smoke House is one of the oldest restaurants in Burbank, California and was opened in 1946. Due to its location, near the Warner Brother’s Studio, it became a haven for celebrities in its hay day. Bob Hope, Bing Crosby, Errol Flynn, Milton Berle, Judy Garland, and even James Dean could be found dining at the Smoke House on any given Friday night back in the day. While now George Clooney and Andy Garcia are known to pop in from time to time, Clooney even named his production company after this place. The more and more I read about this spot, the more and more I knew I needed to eat there.

The Smokehouse Restaurant is yet another time travel device tucked away in Burbank California. As you walk in, the old Hollywood Lounge vibe is stronger than Charlie Sheen’s coffee after a weekend binge. I almost expected to hear a traditional lounge singer crooning over a bad P.A. system and be assaulted by plumes of cigarette smoke from the patrons. As we traveled to our table, the nostalgia level only increased, from the in booth telephone jacks, the artwork on the walls, this was in fact Hollywood the way I only wish I could experience it.

Not only was I excited just to have the opportunity to dine at this sweet establishment, when we looked at the menu is only got better. We had apparently arrived at the Smoke House during their 66^th Anniversary celebration and we were able to order off a special menu that shaved off about 7 dollars a plate. My research insisted Kat and I try the Smoke House famous Prime Rib with a side order of “The World’s Best Garlic Bread,” and we are not ones to argue with the foodie community or the googles for that matter, so Prime Rib it was.

Not only did I feel like a pimp sitting in this restaurant, I felt like a King eating the food. The Garlic Bread was bursting with flavor; the salad portion was larger than Christina Ricci’s five head; and the Prime Rib was simply amazing. To top it all off, the wait staff was wonderful and treated us like we were one of the many celebrities that has placed their rump in their vintage comfy seats.

If you find yourself in Burbank, California and you don’t hit this remarkable establishment up, you sir have failed the foodie that lives inside of you.

1: IN AND OUT BURGER (212 locations in CA)

If you don’t know about In and Out Burger, then you need to fly to the West Coast immediately and put some of their crazy good burgers in your belly. I know I have done articles about Gastro Burgers and sung their praises but there is something about the simplicity of a good old fashioned In And Out burger that makes my stomach smile. You can ask Kat, when I enter a state that has an In and Out located within its borders (Arizona, California, Nevada, Texas, or Utah) we are driving until In and Out is in my belly.

Before I get a hundred nasty grams from you guys, I should clarify that I am fully aware that it is just a burger and fries from yet another fast food restaurant. But, because I can only have one every so often they become a forbidden fruit, a red button that you are told not to press, or a wrapped toy that you can’t play it, it gets to the point that I dream about them.

Not to mention the fact that In and Out has a super not so secret menu that you can order off of to procure items that are not listed on their very limited menu. If you do intend to go to an In and Out during your travels you should definitely study this clandestine menu so you can experience the best In and Out has to offer. I love ordering off the secret menu because you feel as if you are a member of a fraternal order and only you and the cashier know the handshake.

I have a standard order when I go to In and Out for the first time in a long time. I get myself a Double Double Animal Style with a side of Animal Style fries and wait in anticipation for them to call my number. After ordering, I am like a child on Christmas morning waiting for their parents to wake up, I pace around the restaurant in anticipation getting the napkins and ketchup prepared so when my number is called all I have to do it sit and eat.

In and Out Burger has been pumping out fantastic burgers and fries since 1948 and the basic process has remained the same. They don’t freeze, pre-package or over-process their beef patties. They hand leaf their lettuce so each piece is inspected before landing on your burger. Their fries are individually cut at the store that you walk into, so they are the freshest they can be. The best way to put it is that In and Out Burger just make things the old-fashioned way, and that is why their food tastes so good.

I, by no means claim to have a working knowledge of the California Foodie Scene and I am sure a California native could throw out the name of ten places that are bigger and better than the five restaurants I mentioned above, but then they have missed the point of this article completely. This post is merely designed to explain that a vacation can be turned into a foodcation with a little research and an open mind. Next time you venture out of your area don’t just visit the monuments and museums, explore the local culture one forkful at a time.

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October 13, 2012

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The Blue Collar Foodie Gets Lucky on River Road!

As a Fair Lawnite, I was very sad to see Sub Base’s reign at 18-50 River Road come to an unceremonious end. I always had very fond memories of the location that Lucky’s Steak Plate has chosen to set up shop, because my Grandparents used to bring us there as a special treat when I was growing up.

One of the reasons I believe I became a foodie in the first place is because the taste and sheer smell of food can be linked to some of my strongest and happiest memories during my youth. Just ask any individual of Italian descent to describe their Mother’s gravy or a member of the Jewish faith to discuss their Grandmother’s Matzah Ball soup, and you will hear the passion that food can instill in people, as just the thought of this comfort food transports them back to a simpler and happier time in their lives.

With that said, I was reluctant to go to Lucky’s at first because I wanted to remember Sub Base as it was lodged firmly in my psyche. Luckily, pun intended, Kat was not attached to Sub Base like I am, and she convinced me to give this spot a try. Don’t tell Kat this, but after visiting Lucky’s Steak Plate I realized I should probably listen to her more frequently.

Kat and I entered Lucky’s and were greeted with a smile and a, “howdy” by a welcoming employee who was standing behind the counter. This often overlooked and seemingly insignificant interaction is always appreciated by Kat and I whenever we go out, whether it is to a restaurant or even a clothing store. I was ecstatic to see at Lucky’s, this, thought to be, dead art is strolling around searching for brains just in time for Halloween.

As for the décor, Kat and I truly thought that Lucky’s was a chain restaurant when we first walked in, and that is not the insult that it sounds like. The color scheme, the paint, the uniforms, and even the menu are so well thought out that it seemed like they were all designed, implemented, and kept up by professionals. I tip my hat to the proprietor of this establishment, because to be honest most newly opened restaurants look like they were decorated by a student of the Helen Keller institute of design.

I can hear my fellow foodies while I type this review, “WTF!, since when did the BCF turn into a furry Martha Stewart.” I know this blog is about food and believe me if Lucky’s Steak Plate was just another flashy chain with required flair this Blue Collar Foodie would not be doing a write up on them. If you are familiar with my blog, I praise blue collar food done right, and Lucky is, well, doin’ it right.

On our first visit to Lucky’s, Kat and I were in the mood to sample a variety of the fare that Lucky’s is offering. We decided upon the Cheese Steak Hero with Onion, Sweet Peppers, and Hot Peppers, a side order of hot wings, and a helping of the Disco Fries to round off our healthy meal all for $28.04.

After we ordered our food, the lovely waiting staff instructed us to have a seat and they would bring the food out to us when it was ready. In the dining area there are several televisions that keep you entertained as well as a great soundtrack of American Rock and Roll, that Kat and I were convinced was someone’s I-pod with a playlist simply entitled Lucky’s. Once we were seated it was only a few minutes until the food arrived and we were able to dig in.

Kat and I are quite the wing lovers so both of us started off our entrée with one of the, “Lucky Wings.” Lucky’s wings had the perfect ratio of crispy skin to moist meat, which is always a tricky balance to master. The hot sauce was full of flavor but not punch you in the nuts so you can’t breathe kind of hot. For those of you who like to lose all your taste buds for a week when munching down on some hot wings, Lucky does supply a bottle of hot sauce on the table to increase the heat.

Next we divided up the Cheese Steak Hero, which as a Chef I would be scared to serve to Kat, due to her roots in Might As Well Be Alabama South Jersey, but she seemed to like it. I for one was a fan, if not for any other reason but the quality of the steak. Most North Jersey eateries try to pass off store brought frozen “Steak-Um’s,” as a “Philly” Cheese Steak but not Lucky’s, they use fresh rib eye steak which is served on a fresh baked hero roll. Furthermore, as a New York Sports fan that despises any and all Philadelphia sports fans, this includes Kat during baseball season mind you; I always love finding a proper Philly Cheese Steak in the North because then it is one less excuse Kat can use to drag me down to Philly to visit the city of brotherly hate.

After a few bites of the Cheesesteak and another wing each, we moved onto the Disco Fries, which as the menu says truly is a Jersey thing. The fries were cooked well and tasted great due to whatever magical oil they fill their fryer with. They were also smothered in mozzarella cheese, which is a must for any self-respecting order of disco fries, but sadly the gravy was lacking something. Don’t get me wrong I would still order them again, but I may ask for the gravy on the side this time.

All in all the food that we tried at Lucky’s was worthy of praise and most definitely earned Lucky’s Steak Plate a return visit, so I can eat me some steak. Although I was sad to see Sub Base leave, after seeing what Lucky’s is all about, I truly hope they stick around for the long haul and create more than a few memories for the foodies in training that are running around Fair Lawn today.

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The Blue Collar Foodie

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October 4, 2012

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Review

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The Blue Collar Foodie Rocks out with Rony in Glen Rock , New Jersey

As most of you know my blog is published on the Patch.com, and since I live in Bergen County I also subscribe to most of the area’s Patch.com sites to keep up to date on the Über local news that is provided by the Patch. While I was perusing the Ridgewood-Glen Rock Patch, I noticed an article about a relatively new Hamburger shop in Glen Rock that needed some community support to get off the ground. After reading the article, I decided it was not only my civic duty but my foodie duty to give Rony’s Rock Burger, located at 192 Rock Road, Glen Rock, NJ, a whirl and see if he was making some Blue Collar Foodie worthy Burgers.

Kat and I invited a special guest foodie with us; we will call her Ms. Pupin, to partake in Rony’s Rock Burger. Since this was the first time that any of us had been to Rony’s Burger place, as I drove down Rock Road I asked Ms. Pupin and Kat to keep an eye out for the restaurant so we did not miss it. Kat and Ms. Pupin failed at this game so I turned around and tried once again, this time around they spotted our destination and then the parking spot pursuit began.

As a former Glen Rockian, I know that parking on Rock Road is about as much fun as listening to Ben Stein read the phone book, but such is life and Rony’s Rock Burger cannot be blamed for the lack of parking in the down town district of Glen Rock. Once a parking spot was procured we ventured inside Mr. Rony Alvarado’s burger joint, and right off the bat I was impressed. The walls are full of rock memorabilia that comes from a time when rock, well rocked. Pictures and records of Elvis, Hendrix, Morrison, not Van but Jim, Rolling Stones, Guns and Roses, and a plethora of other Hall of Famers decorate Rony’s Rock Burger and give it the ambiance that a true burger joint should have.

Now, this is not an interior design blog, so honestly if the walls looked pretty but the food tasted like New Jersey smells, I would not be writing this blog post. The truth is, after one bite of Rony’s Rock Burger I was transported to Paradise City via a Crystal Ship, where I was All Shook Up with Satisfaction.

The Menu at Rony’s Rock Burger reads like a who’s who list of American Rock and Roll, using the rock stars name and personality as the inspiration for each item. For Example, I ordered the Bob Marley which is described as a burger with Cajun spices, topped with grilled onions, bacon and cheddar cheese to which I also added avocado. I, of course, opted to make it a combo and added the upgraded curly fries and a drink, for the reasonable price of $10.75.

Kat chose the Stevie, after Stevie Nicks I would presume, which is described as a burger topped with American cheese, pineapple, bacon, lettuce, tomato and Rony’s signature Terriyaki-Based Waka Sauce. Kat also opted to make her meal a combo, and chose to upgrade her side dish to the onion rings. Kat’s burger also set us back a sensible $10.75. Kat also decided to add the avocado, which, she asked me to add, was freshly sliced, and just ripe enough.

Ms. Pupin went off the reservation and opted for a black board special called the Rage Against the Burger which was described as a burger topped with Bacon, crumbled Blue Cheese, and buffalo sauce. Ms. Putin decided to try the original Rony’s fries, so her meal only came to an economical $8.75.

After ordering our food from Rony himself, who was apparently acting as owner, host, waiter, and cook, which is why I love mom and pop eateries, we took our seats and waited for our food to grace our table. Within minutes, Rony brought our food out and I swear I heard the angelic chorus of cherubs in the distance, alright so I was hungry, sue me. Once the food touched our lips there was a moment of silence as the flavors collided with our taste buds and then we began to discuss our orders with one another.

The Bob Marley that I ordered was fantastic, the Cajun seasoning was not just dashed on top of the burger like some other Cajun burgers that I have had in the past, it was actually mixed into the chopped meat allowing the flavor to be evenly dispersed. The Bacon was freshly cooked and crisp, and you could easily tell was not made by Oscar Meyers. The burger was so damn good, I did not have to put any condiments on it at all, which really says something, because I literally have an entire shelf for condiments in my refrigerator at home. As for the curly fries, they were seasoned to perfection and not overly salty like so many of the curly fries that are served at the foodie hamburger joints that are popping up throughout New Jersey these days.

Kat’s Stevie was unlike any other burger I have ever had before. The pineapple combined with the Bacon and the Waka Sauce, an all-purpose tropical pepper sauce native to the Philippines, made for an interesting party in my mouth. Even though the burger was great, the real star of Kat’s meal was the onion rings that were deep fried and crispy, surrounded by just the right amount of flavorful batter. These onion rings would make other inferior onion rings leap off the table to their own demise, due to the shame of not being a Rony’s ring. They were so yummy; she was forced to share them with the table.

Ms. Pupin’s Rage Against the Burger was equally as tasty all thanks to what appeared to be the fresh blue cheese that overflowed from the bun. The Buffalo sauce was not too tangy but had a slight kick which complemented the burger instead of overpowering it, which was a welcomed surprise for a sauce that tends to be a bully. Ms. Pupin’s regular Rony fries were equally as impressive as my curly fries and if you are low on funds when you give Rony’s a whirl, I would suggest skipping the upgrade and sticking with these classically good shoe string potatoes.

While we were eating our meal, Rony himself came over to chat with us, and supply us with a free sample of Rock Sauce, which I highly recommend as a dipping sauce for your fries by the way. He asked if we were locals and discussed his food with us, and as you can see I like to talk about food, so I was in all my glory, with a burger in one hand and a fellow foodie to converse with. Rony explained that all his food was made fresh to order and that the meat he serves is not only homemade, like damn near everything else that he serves, but high quality as well. While speaking to Rony, I could tell he has a passion for not only preparing the food he sells, but preparing it properly and with the best ingredients he can find. Rony is truly a diehard foodie at heart and he happens to be serving some of the best hamburgers in the area.

So the next time you have a hankering for a hamburger, don’t go to SmashBurger, BoomBurger, or any of the other dozen or so chains that are bursting onto the foodie scene, support a local business man like Rony Alvarado, not just because you want his business to survive but because his Burgers are the real deal!

Judgment

Overall: 4 out of 5

Taste: 5 out of 5

Presentation: 4 out of 5

Value: 3 out of 5