Wednesday, November 28, 2007
P.S.
Despite my ravings, I just wanted to state: Neither calories, nor sodium, nor fat, nor threat of death can keep my from my burritos. I'll just keep the consumption a minimum. :-)
Tuesday, November 27, 2007
Black Tuesday
Someone, make the madness stop!! You will have to indulge me in my grief. I confess that occasionally I fall captive to cravings for corporate culinary creations. When this occurs it's usually off to the Chipotle Grill. I couldn't help it - the shiny metal ingredient bins, the crunchy green peppers, the overly-generous scoop of creamy rice... They talk a good game. Signs scattered around the establishment triumph with high and lofty platitudes their ideals of "unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal" food. This is the closest to a hippie I've ever been, and I enjoyed living on the edge like that. Did I mention the flavor? It all tasted so good, so spicy, so fresh! How was I to know? Now one of my favorite indulgences has been labeled as one of the 20 worst foods in America by Men's Health Magazine. I mean, I suppose I had an idea - the burrito was so wonderfully husky. You would hold its warm, aluminum-clad goodness in your hands, and hear a satisfying 'thunk' if you dropped the bulging tortilla onto your table.
But thanks to the good folks at the Times Snack blog, we must out the Chipotle burrito as the "Worst Mexican Entree" for its whopping 1,179 calories, 47g fat, 125g carbs and 2,656mg sodium. I feel my arteries hardening... So, thank you Josh Korr of the Times, you have saved my life whilst ruining it. And to Jackie B. I say, 'What were you trying to do to me?!?"
But thanks to the good folks at the Times Snack blog, we must out the Chipotle burrito as the "Worst Mexican Entree" for its whopping 1,179 calories, 47g fat, 125g carbs and 2,656mg sodium. I feel my arteries hardening... So, thank you Josh Korr of the Times, you have saved my life whilst ruining it. And to Jackie B. I say, 'What were you trying to do to me?!?"
Monday, November 19, 2007
Daily Eats
Sometimes it seems like alot of the best things in life are in Tampa's SOHO. Daily Eats is a diner where the traditional meets the innovative. Burgers and other comfort foods fill the menu, and Daily Eats adds a healthy uptown twist. From what I can gather of my own experience as well as that of others - sometimes it works, sometimes it doesn't.
I love a seasonal special, and Daily Eats had just the right thing to impress me - Pumpkin Seed Crusted Chicken. On the surface, the accompanying vegetables and brown rice sounded bland, but trying it was a pleasant surprise. Carrots, zucchini, and other harvest veggies were julienned over healthy bed of rice. They were saved from a life of boredom by a "white balsamic reduction" which brought a strong though not overwhelming, melodic flavor to the dish. If you go, definitely check this one out! I loved it.
Amanda got the Waldorf Salad and loved the mixture of textures and flavors - the sweet strawberries and the crunchy nuts. It was on a bed of rice, which seemed unusual but added a hearty nuttiness to the salad.
On the other hand, Jackie's potato chip crusted turkey burger was distinctly lacking in flavor, an opinion echoed by Brian Ries of Creativeloafing.com. Because of this and a couple other dishes, his review of the establishment ranked it mediocre at best.
We didn't try the desserts, but the soda fountain woos the diner with promises of delectable post-meal options. The dessert menu is extensive. The only reason we did not indulge was that we were saving ourselves for gelatto just down the street. I've seen pictures and they look fabulous.
Brian's review may be found at:
http://tampa.creativeloafing.com/gyrobase/Content?oid=oid%3A6404
901 S. Howard Ave., Tampa
HOURS: Lunch, 11 a.m. to 3 p.m. Monday through Friday; dinner, 5-10 p.m. Monday through Friday, 5-9 p.m. Saturday and Sunday; brunch, 8:30 a.m. to 2:30 p.m. Saturday and Sunday
http://www.ciccioandtonys.com/daily.html
3 1/2 forks over all, though I'd say my meal got a 5.
Monday, November 5, 2007
Cabo's Tacos
I couldn’t narrate the story of this great place any better than did Mr. Ensley of the Democrat. I have edited for space constraints. It's a long story, but fascinating. The food is excellent, the atmosphere fun, and the prices good. Cabo's website is full of pictures of past and current employees and as well as customers. Tally foodie and Cabo's regular Ellen recommended the fish tostada. I had tuna over black beans and rice with mushrooms, peppers, and onions, served on a grilled tortilla. The tuna was perfect, seared on the edge, and red in the middle. Actually, I could really go for one right now. Cabo's proves that anything is possible with determination, good ideas and a little common sense.
"POVERTY BREEDS CREATIVITY"
by Gerald Ensley
Tallahassee Democrat
Wednesday, April 17, 1996
"Don't think bucks, think people." A '60s philosophy of good karma, mixed with the possibilities of capitalism and imagination, have spelled success for Cabo's Tacos. All the equipment is second-hand, from the Pizza Hut oven hood to the booths to the sink rescued from the side of the road. All the construction was done by friends and acquaintances late at night, in exchange for beer, food and, on one occasion, a sailboat. And the atmosphere at Cabo's Tacos is pure laid-back, from the "No Ties After 5 p.m." sign at the door to owner Mike Ferrara walking around in shorts topping off patrons' beer mugs for free. Well, basic '60s philosophy grossed $700,000 last year. With a recently acquired liquor license, it should rake in $1 million this year. All of which is a heart-warming testimony to the profit of good karma and the possibilities of American capitalism.
Cabo's, which just passed its second birthday at its current location, used to be a dark neighborhood bar called the Peanut Barrel Pub. Now, it is a brightly colored vision of its namesake, the Mexican seaside village of Cabo San Lucas. Murals cover three walls and the ceiling. Televisions play surfing and snow skiing videos. One of Ferrara's old surfboards adorns the wall, as do group photos of the nine annual community parties thrown by Ferrara. The menu is an interesting melange of Mexican dishes, fresh seafood and vegetarian creations, whose prices run from 99 cents to $13. Cabo's 156 seats are filled at lunch and dinner by a clientele that ranges from high-powered lobbyists and legislators to aging hippie carpenters to middle class families. But while much can be said for the food, atmosphere and prices of Cabo's, its success is a tribute to attitude. Because it is Ferrara's surf-bum charisma and enthusiasm - balanced by Staerker's common sense and restaurant experience - that has made Cabo's an advertisement for small business. "This restaurant was built on the goodwill of local people helping local people. With all the chain restaurants, it's neat to know we can compete."
Cabo's is Ferrara's third successful business -- and serves as proof that ambition can arrive late. Ferrara, 44, is a lifetime surfing addict, who left Jacksonville for California shortly after high school graduation. For 14 years, he ambled from wave to job to wave. He tended bar in Colorado, served in the Merchant Marines, worked for charter sailboats and diving shops in the Caribbean and repaired surfboards in Hawaii and California.
In 1983, at age 32, Ferrara decided it was time to get a career. Ferrara invested his savings of $13,000 in Speed Wash, a down-at-the-heels Laundromat. Armed with a couple of repair manuals and a ton of personality, Ferrara transformed Speed Wash into a roaring success. He served pizzas on Wednesday nights and doughnuts on Sunday mornings. He sold T-shirts that read, "I Dropped My Drawers At Speed Wash." In 1987, he held the first of his now-annual street parties that attract hundreds with free bands, beer and nachos.
Visiting old friends in San Diego and surfing across the Mexican border at Cabo San Lucas, Ferrara ate lunch one day at a San Diego taco stand called "Juanita's." It was just a little shack, with a small menu. But the food was great and the operation seemed simple. Ferrara returned to Tallahassee inspired to become a restaurateur. In 1989, he opened Cabo's Tacos in a tiny corner of the Parkway Shopping Center about 100 yards east of his current location. Ferrara went to Thompson at Capital City Bank for a loan. Thompson raised an eyebrow at financing a first-time restaurateur. Ferrara, with his then-long hair tied back in a ponytail, wearing shorts and flip flops, picked up a piece of paper, balled it up and lit a lighter under it. "I said, 'Dale, you'd loan $23,000 to one of your friends to buy a Beamer. All I want to do is start a business,'" Ferrara said. "I said, 'Even if I was to burn your money right in front of you like this paper, I'd still pay you back.'" That little bit of theater charmed Thompson, and he approved the loan. And fueled by the word-of-mouth advertising by former Speed Wash customers, Cabo's was an overnight success. Within two years, he paid off the loan.
Ferrara wanted something bigger and better than Cabo's Tacos - even though he had no money and no clue about running a real restaurant. One key was enlisting Bobby Staerker, as a partner. A friend of Ferrara's for years, Staerker had been a waiter at two Tallahassee restaurants, and an assistant chef at the Radisson. He runs the kitchen at Cabo's and cooks. Another key, of course, was getting Thompson to approve another loan. Staerker had $15,000 to invest. Ferrara was asking for a loan of only $33,000 -- claiming he and friends would do all the labor. "The more Mike described what he wanted to do, the more I thought, 'Oh no!'" Thompson recalls. "But he had done well on his other loans. I figured for $33,000, we'll take the gamble."
The gamble worked because of people like carpenter Russell White, plumber John Hoover, contractor Jerry McFarland, electrician Miles Kennedy, artist Cindy Rios and dozens of Ferrara friends who pitched in to build Cabo's. The bulk of the work was done by the skilled friends who came in every night for four months, after putting in long days at their real jobs. All of them worked for a fraction of their normal pay. "This place was built on sweat equity," Ferrara said. "Poverty breeds creativity." Some people pitched in because they were charmed by Ferrara's enthusiasm. Such energy was necessary after the current Cabo's opened Jan. 31, 1994. Ferrara had never managed a staff of 34, never faced a Friday night rush, never dealt with the demands of a full-scale restaurant. The inexperience showed. As with the previous Cabo's, the patrons came in hordes -- then endured long waits and menu outages as Ferrara and Staerker learned to tame their new beast. Under Staerker's calm hand, the operation smoothed out. The menu expanded and remains home to constant experimentation. Cabo's expanded from 130 to 156 seats. By last fall, Ferrara and Staerker had paid back all but $4,000 of the $33,000 loan. They then borrowed $15,000, but expect to have their entire debt paid off by the end of this year.
Such success is gratifying to Thompson, who credits the low overhead Ferrara and Staerker created for themselves. Thompson said it costs an average $1 million to buy land, equipment and inventory for a restaurant in Leon County. "Mike and Bobby are making a good living because they haven't strapped themselves with a big debt," Thompson said. Such trust was never a gamble to Ferrara, the eternal flower child. He is fond of saying, "We don't make a killing, we make a living." He believes in channeling profits to employee raises, and boasts "No one in the kitchen makes less than $6 an hour." Mainly, he is proud of creating a restaurant for "people like me." "I've never had a business plan, never thought, "Do this and you'll make that much money,'" Ferrara said. "If you take care of people, they'll take care of you."
Parkway Shopping Center
1221 Apalachee Parkway
Tallahassee, Florida 32301
Phone: 850-878-7707
http://www.cabosgrill.com/
:-) - $
"POVERTY BREEDS CREATIVITY"
by Gerald Ensley
Tallahassee Democrat
Wednesday, April 17, 1996
"Don't think bucks, think people." A '60s philosophy of good karma, mixed with the possibilities of capitalism and imagination, have spelled success for Cabo's Tacos. All the equipment is second-hand, from the Pizza Hut oven hood to the booths to the sink rescued from the side of the road. All the construction was done by friends and acquaintances late at night, in exchange for beer, food and, on one occasion, a sailboat. And the atmosphere at Cabo's Tacos is pure laid-back, from the "No Ties After 5 p.m." sign at the door to owner Mike Ferrara walking around in shorts topping off patrons' beer mugs for free. Well, basic '60s philosophy grossed $700,000 last year. With a recently acquired liquor license, it should rake in $1 million this year. All of which is a heart-warming testimony to the profit of good karma and the possibilities of American capitalism.
Cabo's, which just passed its second birthday at its current location, used to be a dark neighborhood bar called the Peanut Barrel Pub. Now, it is a brightly colored vision of its namesake, the Mexican seaside village of Cabo San Lucas. Murals cover three walls and the ceiling. Televisions play surfing and snow skiing videos. One of Ferrara's old surfboards adorns the wall, as do group photos of the nine annual community parties thrown by Ferrara. The menu is an interesting melange of Mexican dishes, fresh seafood and vegetarian creations, whose prices run from 99 cents to $13. Cabo's 156 seats are filled at lunch and dinner by a clientele that ranges from high-powered lobbyists and legislators to aging hippie carpenters to middle class families. But while much can be said for the food, atmosphere and prices of Cabo's, its success is a tribute to attitude. Because it is Ferrara's surf-bum charisma and enthusiasm - balanced by Staerker's common sense and restaurant experience - that has made Cabo's an advertisement for small business. "This restaurant was built on the goodwill of local people helping local people. With all the chain restaurants, it's neat to know we can compete."
Cabo's is Ferrara's third successful business -- and serves as proof that ambition can arrive late. Ferrara, 44, is a lifetime surfing addict, who left Jacksonville for California shortly after high school graduation. For 14 years, he ambled from wave to job to wave. He tended bar in Colorado, served in the Merchant Marines, worked for charter sailboats and diving shops in the Caribbean and repaired surfboards in Hawaii and California.
In 1983, at age 32, Ferrara decided it was time to get a career. Ferrara invested his savings of $13,000 in Speed Wash, a down-at-the-heels Laundromat. Armed with a couple of repair manuals and a ton of personality, Ferrara transformed Speed Wash into a roaring success. He served pizzas on Wednesday nights and doughnuts on Sunday mornings. He sold T-shirts that read, "I Dropped My Drawers At Speed Wash." In 1987, he held the first of his now-annual street parties that attract hundreds with free bands, beer and nachos.
Visiting old friends in San Diego and surfing across the Mexican border at Cabo San Lucas, Ferrara ate lunch one day at a San Diego taco stand called "Juanita's." It was just a little shack, with a small menu. But the food was great and the operation seemed simple. Ferrara returned to Tallahassee inspired to become a restaurateur. In 1989, he opened Cabo's Tacos in a tiny corner of the Parkway Shopping Center about 100 yards east of his current location. Ferrara went to Thompson at Capital City Bank for a loan. Thompson raised an eyebrow at financing a first-time restaurateur. Ferrara, with his then-long hair tied back in a ponytail, wearing shorts and flip flops, picked up a piece of paper, balled it up and lit a lighter under it. "I said, 'Dale, you'd loan $23,000 to one of your friends to buy a Beamer. All I want to do is start a business,'" Ferrara said. "I said, 'Even if I was to burn your money right in front of you like this paper, I'd still pay you back.'" That little bit of theater charmed Thompson, and he approved the loan. And fueled by the word-of-mouth advertising by former Speed Wash customers, Cabo's was an overnight success. Within two years, he paid off the loan.
Ferrara wanted something bigger and better than Cabo's Tacos - even though he had no money and no clue about running a real restaurant. One key was enlisting Bobby Staerker, as a partner. A friend of Ferrara's for years, Staerker had been a waiter at two Tallahassee restaurants, and an assistant chef at the Radisson. He runs the kitchen at Cabo's and cooks. Another key, of course, was getting Thompson to approve another loan. Staerker had $15,000 to invest. Ferrara was asking for a loan of only $33,000 -- claiming he and friends would do all the labor. "The more Mike described what he wanted to do, the more I thought, 'Oh no!'" Thompson recalls. "But he had done well on his other loans. I figured for $33,000, we'll take the gamble."
The gamble worked because of people like carpenter Russell White, plumber John Hoover, contractor Jerry McFarland, electrician Miles Kennedy, artist Cindy Rios and dozens of Ferrara friends who pitched in to build Cabo's. The bulk of the work was done by the skilled friends who came in every night for four months, after putting in long days at their real jobs. All of them worked for a fraction of their normal pay. "This place was built on sweat equity," Ferrara said. "Poverty breeds creativity." Some people pitched in because they were charmed by Ferrara's enthusiasm. Such energy was necessary after the current Cabo's opened Jan. 31, 1994. Ferrara had never managed a staff of 34, never faced a Friday night rush, never dealt with the demands of a full-scale restaurant. The inexperience showed. As with the previous Cabo's, the patrons came in hordes -- then endured long waits and menu outages as Ferrara and Staerker learned to tame their new beast. Under Staerker's calm hand, the operation smoothed out. The menu expanded and remains home to constant experimentation. Cabo's expanded from 130 to 156 seats. By last fall, Ferrara and Staerker had paid back all but $4,000 of the $33,000 loan. They then borrowed $15,000, but expect to have their entire debt paid off by the end of this year.
Such success is gratifying to Thompson, who credits the low overhead Ferrara and Staerker created for themselves. Thompson said it costs an average $1 million to buy land, equipment and inventory for a restaurant in Leon County. "Mike and Bobby are making a good living because they haven't strapped themselves with a big debt," Thompson said. Such trust was never a gamble to Ferrara, the eternal flower child. He is fond of saying, "We don't make a killing, we make a living." He believes in channeling profits to employee raises, and boasts "No one in the kitchen makes less than $6 an hour." Mainly, he is proud of creating a restaurant for "people like me." "I've never had a business plan, never thought, "Do this and you'll make that much money,'" Ferrara said. "If you take care of people, they'll take care of you."
Parkway Shopping Center
1221 Apalachee Parkway
Tallahassee, Florida 32301
Phone: 850-878-7707
http://www.cabosgrill.com/
:-) - $
Friday, November 2, 2007
“Adventures in Eating” hits the road!
We find ourselves in Tallahassee, and of course whilst we are on business, we still have to eat. I was fortunate enough to find several good spots. Everyone needs a Chinese fix, or at least I do and the Ming Tree Restaurant is easily accessible and just down from the Capitol. Pictures of several legislators hang on the wall, including that of Senator Bullard who brought us the historic line,
"Before this debate on taxes, I thought portability was a place to go to the bathroom". I ate in. It was a slow night and since I was eating by myself, awkwardly quiet. I'd get take out next time.
Not having enough MSG that week already, I headed over to the King Buffet the next night, which came highly recommended by Greg. They have good sushi with more variety than usual at these types of affairs. The buffet was small but tasty. They do have that watch-while-they-make-it type grill, but during my meal, no one was manning the desk and a bin full of raw chicken sat stagnant next to the other ingredients. I would stick with the pre-made buffet offerings. As a regular during the legislative session, Greg would be able to do it more justice. It is very close to the La Quinta, so that is a great advantage, unless it was dark and rainy like when I went and you’ve got to drive anyway. Afterwards, I decided to try a different ethnicity the next night.
The Black Bean Cuban Cuisine has a signature gumbo which was really good and very spicy. Always one to try soemthing new, I had fried yucca for the first time and loved it. I do find it hard to imagine eating a plant that looks like this.
It was a little tough by nature, but made a satisfying munching experience. There was an awesome sauce that was mayonnaise based I think which annoyed me, but it worked with the fries. The guava cheesecake was a no bake deal, good for a sweets fix, but hardly the real thing. I took my food back to the La Quinta to watch Law and Order, but it looked like fun to eat in. There were a lot of families and the place was a whirlwind of activity. Grub was cheap and hearty.
If you’re in the neighborhood, check these places out!
Black Bean Cuban Cuisine
2205 Apalachee Pkwy
Tallahassee, FL 32301
(850) 656-7848
:-) - $
Ming Tree Restaurant
1435 E Lafayette St
Tallahassee, FL 32301
(850) 878-1779
$
King Buffet
2814 Apalachee Parkway
Tallahassee, FL 32301
$
The true hometown culinary royalty of Tallahassee is Cabo’s Tacos. It will be the next posting (hopefully)!
"Before this debate on taxes, I thought portability was a place to go to the bathroom". I ate in. It was a slow night and since I was eating by myself, awkwardly quiet. I'd get take out next time.Not having enough MSG that week already, I headed over to the King Buffet the next night, which came highly recommended by Greg. They have good sushi with more variety than usual at these types of affairs. The buffet was small but tasty. They do have that watch-while-they-make-it type grill, but during my meal, no one was manning the desk and a bin full of raw chicken sat stagnant next to the other ingredients. I would stick with the pre-made buffet offerings. As a regular during the legislative session, Greg would be able to do it more justice. It is very close to the La Quinta, so that is a great advantage, unless it was dark and rainy like when I went and you’ve got to drive anyway. Afterwards, I decided to try a different ethnicity the next night.
The Black Bean Cuban Cuisine has a signature gumbo which was really good and very spicy. Always one to try soemthing new, I had fried yucca for the first time and loved it. I do find it hard to imagine eating a plant that looks like this.
It was a little tough by nature, but made a satisfying munching experience. There was an awesome sauce that was mayonnaise based I think which annoyed me, but it worked with the fries. The guava cheesecake was a no bake deal, good for a sweets fix, but hardly the real thing. I took my food back to the La Quinta to watch Law and Order, but it looked like fun to eat in. There were a lot of families and the place was a whirlwind of activity. Grub was cheap and hearty. If you’re in the neighborhood, check these places out!
Black Bean Cuban Cuisine
2205 Apalachee Pkwy
Tallahassee, FL 32301
(850) 656-7848
:-) - $
Ming Tree Restaurant
1435 E Lafayette St
Tallahassee, FL 32301
(850) 878-1779
$
King Buffet
2814 Apalachee Parkway
Tallahassee, FL 32301
$
The true hometown culinary royalty of Tallahassee is Cabo’s Tacos. It will be the next posting (hopefully)!
Thursday, November 1, 2007
A new author!!
I am delighted to announce that Greg "The Scrapple King" has joined the Adventures in Food family. Greg grew up in beautiful and historic Philadelphia. He is therefore a connoisseur of pretzels, cheesesteaks, and he knows that the only snack cake worth eating is a TastyKake. As his epithet implies, his greatest area of expertise is the world of products that are derived from hog offal and other such manly foods. He is a self-described "rather picky eater", but will try most anything once.
Greg's eating and writing credentials eminently qualify him for culinary commentary. He combines a love of food with a career as a published author and playwright. He once ate between 27 and 32 pieces of sushi (neither of us can remember which) and has been threatened at knifepoint by sushi chefs. Buffets tremble when he enters. He and Christine at our office first introduced me to sushi, and for that I owe them a lifetime of gratitude. His food goals include a continuous feast at a Chinese buffet from opening until closing.
He is also the acknowledged donut king of Senate District 11, which is a feat that will be covered in a later story.
Greg's eating and writing credentials eminently qualify him for culinary commentary. He combines a love of food with a career as a published author and playwright. He once ate between 27 and 32 pieces of sushi (neither of us can remember which) and has been threatened at knifepoint by sushi chefs. Buffets tremble when he enters. He and Christine at our office first introduced me to sushi, and for that I owe them a lifetime of gratitude. His food goals include a continuous feast at a Chinese buffet from opening until closing.
He is also the acknowledged donut king of Senate District 11, which is a feat that will be covered in a later story.
Adventures in Food Road Trip
On Highway 19 just south of Monticello, FL you will find this unique establishment. I wasn't brave enough to eat here, but I love our feathered friend. I'm giving a special award to anyone brave enough to go up and try their slaw dog and gizzard combo meal!!
Reader Request!!!
Pictures Wanted!!
We here at Adventures in Food are looking for your amusing and unusual culinary related pictures. We are seeking photos of novel foods, your own culinary creations, funny food landmarks, rural billboards that seek to tempt unsuspecting passerbys with odd regional delights. Send us your pics!!
We here at Adventures in Food are looking for your amusing and unusual culinary related pictures. We are seeking photos of novel foods, your own culinary creations, funny food landmarks, rural billboards that seek to tempt unsuspecting passerbys with odd regional delights. Send us your pics!!
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