One Man's Dream

How many of you remember when the Food Network was in the glory days of television? Many of its shows back then were more dedicated to cooking, food as a living life style, and recognizing food on a global aspect. This was when many of today’s best chefs like Emeril Lagasse, Mario Batali, Jamie Oliver, and Martha Stewart risen into power today before Food Network switched to reality game cooking shows. However, although I’m not a huge fan of cooking competitions, there’s one that has always caught my attention since I was a little kid, Iron Chef Japan.

Before I actually travelled to Japan, Iron Chef was the highlighted cooking competition in the world before any other cooking competition show was created. This was the foundation of all competition shows today. As I remember watching this show as a kid, it was more fascinating to see the style of the show. I was more fascinated with the story line, chefs, kitchen stadium, and the food more than watching it as a cooking competition.

A string orchestra would play with a famous quote by Anthelme Brillat-Savarin would be shown on display, “Tell me what you eat, and I will tell you what you are”. I knew that it was time to be glued to the television set with the Iron Chef officially playing. As the introduction played, it begins with a back story of one man’s dream Gourmet Academy chairman Takeshi Kaga, who had a dream of opening up a giant cooking arena for chefs to utilize their creations, skills, and creativity to come up with new exotic culinary dishes. The cooking arena was officially known as “Kitchen Stadium”. Top culinary chefs from around the world are often invited to compete with chairman Kaga’s Gourmet Academy leading chefs in which they were known as “The Iron Chefs”.  There were seven Iron chefs on the show in which they each cooked a specific cuisine. Three Japanese Chefs; Masaharu Morimoto, Koumei Nakamura, and Rokusaburo Michiba. Two French; Yutaka Ishinabe, and Hiroyuki Sakai. One Italian chef named Masahiko Kobe, and Chen Kenichi who was Iron Chef Chinese.  There was a back story between all of them, but there’s also a back story to the challengers before they were introduced in Kitchen Stadium. When both chefs would enter in Kitchen Stadium, we would be introduced to the theme ingredient. Minutes later, “ALLEZ, CUISINE” is shouted by Chairman Kaga, the gong strikes, and the three notes from Aaron Copland’s Fanfare for the common man is sounded off. Each chef has absolutely one hour to tackle their dishes.

While Iron Chef Japan focused more so on talent, creativity, and presentation of the chefs and where they came from, I looked way beyond the competition itself. The judges who were also featured in this show were mainly famous guest people and not culinary food critics. When the food was being judge, it focuses less on criticism of the cooking and food, and more so of the taste and what the judges’ opinions were. So where am I going with in this blog? Here’s my dream…. Coming up in Part 2 very soon.

Bourbon and Baker Food Review

The Grand Recipe Mural

What are the quality things do I look for in order to have a delicious restaurant become a successful feature review in my blog? great service, great atmosphere, cleanliness, and also delicious food. Well today on my lunch break, I have decided to give Bourbon and Baker a try. After doing research on this restaurant with its menu, website, and other sources of people talking about it, I thought it wouldn’t hurt to check it out myself located downtown on Poyntz avenue in Manhattan Kansas.Bourbon and Baker

When I walked in, I was greeted nicely with the waitresses in which you may seat yourself to any table of your choice.

 Even though you can get a nice drink selected from the bar and menu, I decided to keep it simple with an Iced Tea. The atmosphere of the restaurant provides a nice boldness of a neutral brown and crimson red mixed together. The colors really bring out the modern décor mixing it with a classic light setting. Behind the bar are three television screens for your enjoyment when eating at the bar. With the nice décor, my favorite part of the décor are the walls in which it features actual recipes compiled by the owner and staffs’ from their own families.  What I’ve also noticed with the décor are the hard wood tables, and with the tables are hooks in which guest may hang their coats, jackets, and purses. The music creates a very modern atmosphere in which it played funk, blues, and a bit of old school southern style Louisiana blues. With this atmosphere, it is very clean, very modern, and very vibrant.

While I was looking at the menu, each dish an appetizer sized meal in which generally most guest are able to get at least two dishes depending on how hungry you are. The menu consist of culinary twists of classic southern dishes. Alongside the dishes and sides, you have a huge selection of drinks for your enjoyment that contains a variety of Bourbon, Beer, Wine, and cocktails. I decided to order one of the two most popular menu items, Fried Chicken and a Biscuit. This dish is only $7.50 where it includes a huge homemade buttermilk biscuit topped with a fried chicken breast served with creamed gravy and honey hot sauce.

As the dish came right to the table, I examined it just like most critics on appearance. The gravy and honey hot sauce was the base of the dish, next the big fluffy buttery biscuit, and toped with the chicken. The biscuit itself was like heaven. This biscuit had that northern look to it but a southern flavor. It was Buttery, light, fluffy, and most of all very soft. You can taste some sort of honey butter glazed in which either it was baked in, or on the top. Next, I tasted the chicken. When I critique fried chicken, the very first thing I look at is the color. Usually with chicken, if it’s dark it is crispy and hard with a heavy coating…. Don’t always let that fool you. Looking closely at the chicken, the coating is very well seasoned with the spices. Cutting into the chicken was like cutting butter. I was overall pleased with the texture of the chicken, and the succulent perfection of the meat. It was tender, juicy, and full of flavor all around. Now that I had tasted them both separately, it was time to taste the dish in its entirety combining all of the flavors together. Overall, I was very satisfied with the dish. You can tell that this dish (like every dish) was fresh, homemade, and not frozen.

Cake of The day

I wasn’t planning on ordering a dessert but how can you come into a bakery and not order a dessert? Today, the cake of the day was a yellow cake with vanilla buttercream topped sprinkles ($6.00). This Nice big slice of cake looked very delicious to eat. With cakes, I judge on texture of the cake, flavor, and the icing that goes on the cake. Everyone creates cakes differently, but I knew this cake was delicious, moist, not super rich but sweet for your satisfaction. The frosting wasn’t a traditional buttercream frosting as if you walked into a supermarket to order a cake, but I can tell that the creamy texture made me think of which buttercream was used? Was it Simple, Meringue-based, French-based, or a Custard-based? Something I should’ve asked, but I guess I’ll leave the secrets to the executive chef. Overall, I was very satisfied with this cake, but let me tell you…you will not be disappointed, and you might get full after eating it with ONE meal. 

My experience with the meal and dessert left me satisfied. As I paid for my order, I did some walking around the establishment to get an idea of the bakery side of things. Behind where I was sitting is the kitchen. Some people love to see where the magic begins, and others don’t. I was very impressed on the organization of the kitchen. The appearance of this kitchen was clean, organized, and well stocked with clean utensils. The back side is where the bakery portion of the restaurant, so even if you don’t want to eat, you can enter in the back for some delicious baked goods…Hurry because they’re sold fast. 

Biscuits and Baked Goods

To get more in depth detail about this establishment, it is a casual setting and component to Harry’s Uptown restaurant. The owner and head chef of these fine establishments never went to culinary school, but his family is where the true teachers lie within the passion of his cooking. Throughout the years, his cooking has been perfected, tweaked, altered, and added alongside with new dishes being featured daily at both restaurants.  Maybe someday I will get a chance to meet the executive owner, chef, cooks, and interact with the staff. Oh which reminds me, the staff at this establishment are absolutely friendly. The service was great, my waitress was great.  Not only is the staff friendly, but also respectable to have a descent conversation with. I was overall pleased with my lunch, experience, and the Bourbon and Baker restaurant. I encourage you to check this restaurant out for your enjoyment weekdays from Monday-Thursday-11 a.m.-midnight, Friday and Saturday-11 a.m.- 1 a.m, and Bakery hours Monday-Saturday from 11 a.m.-7p.m. This establishment is closed on Sundays. Located 312 Downtown Poyntz in Manhattan Kansas. The link is below

 

Happy Eating 

@RonaldAtkinson9 Bourbon and Baker

Bakery Side

The Kitchen

Barbeque with a twist: A new spin on classic BBQ dishes.

When the summer comes up, I like to think about Barbeques, Grilling, outdoor sunshine, drinks, and just hanging out with the people you enjoy the most. With food, every now and then I would try to switch things up out of the ordinary. Below I have selected and written some ideas that I encourage you to try for your enjoyment.

These Cosby show inspired Bacon Burger Dog recipe combines the two essential outdoor grilling ingredients into one, Hamburgers and Hotdogs. Watch the video brought to you by the BBQ Pitt boys.

The other day while searching pinterest, these PB & J Ribs came to my attention where it combines the classic way of smoking a slab of ribs with a new flavor. Click the link below for the inspired recipe brought to you by ABC’s The Chew.

PB & J Ribs- ABC's The Chew

Vegetables and Fruits: Grill eggplants, squash, and corn. Perhaps grill some hard fruit such as peaches, apples, and pears.

Summer Drinks

There are millions of summer drinks in which you can choose from that will make your grilling pleasant. A couple years ago, this drink was brought to my attention on how to make a grilled bloody Mary. This is where you take all of your vegetables, place them on the grill, spice it up with spices, and then have an instant drink with so much flavor. Check out this video below.

On the other hand of Bloody Mary, try these for a change…Bloody Mary Burgers. This is a video I had pulled because it was the first one to my attention

You can find many sources and Ideas to get new ideas of food, grilling, and any creation to your satisfactions. I encourage you to check out BBQ Pit Boys, Killer Hogs, The Chew, and also follow me on the Pinterest by clicking the link below. I will sure have ideas posted that you can get.

Happy Grilling

 @RonaldAtkinson9