Everyone has their local Mexican restaurant where they know they can run in for a quick meal and a tasty margarita. I’m one of those people who has generally driven past half of dozen of these watering holes to reach my favorite Mexican joint. That all is changing since Cinco de Mayo when I was introduced to the best guacamole. Now in a prior post I mentioned I’m not a huge avocado fan and I think this is due more to the texture than the taste as they really are, well – tasteless. However, mix these beauties with a variety of produce like they do at El Taco Loco and avocados become a desirable fruit (yep-not a vegetable).
I now crave the guacamole the kids at El Taco Loco chef up via tableside service. You might say that I’m “loco” for it. They come to your table with a cart filled with fresh ingredients: avocados, tomatoes, onions, limes and seasoning. They prepare it to your taste- as spicy or as mild as you would like, with or without onions. And it is GOOD! And there is a ton of it. If there is just two of you be prepared to take some home and refrain from ordering a big meal because you will fill up on this dip.
El Taco Loco is located off of Virginia Beach Boulevard near the intersection of Little Neck Road. It is right behind Bonefish in the strip with the Harris Teeter. It is the closest Mexican restaurant to my house and it now my first choice for Mexican because of the guacamole alone. You have to try it!
June 25, 2010
June 17, 2010
Wine School and Tour at the Boardwalk Art Show and Festival
Now some of you may be thinking, this is a food blog, how does it relate? I’m sure boardwalk visitors will have ample access to kettle corn and frozen ice drinks but they can also partake in cooking demos from Tautog's Chef Mike Stroud (Thursday and Friday) and Steinhilber's Chef Bobby Huber (Saturday and Sunday).
If you want to check out the cooking demos make your way to the fourth annual Robert Mondavi Discover Wine tour which allows visitors of the festival to sample California wine country without leaving Virginia Beach, for free.
I don’t typically write about wine as I don’t want to be a poser pretending that I know what I am talking about. I don’t. I know what I like and what tastes good to me. I have never sent a bottle of wine back in a restaurant even if I thought it was disgusting. For those of you who may be like me, or for those with a little (or perhaps a lot) more experience make it a point to visit the 24th Street where you can learn anything and everything – from winemaking to wine pairing. For novices like myself they offer a chance to learn the basics at the Essence Station, where we “can stimulate our senses and become acquainted with essences – the subtle aromas and flavors found in every glass of wine.” Sounds like just the education I need.
The schedule for the Robert Mondavi Discover Wine Tour at 24th Street is:
June 17-19
12:30-1 p.m. - Cooking Demonstration with Robert Mondavi Private Selection
1:45-2:15 p.m. - Wine 101 with Robert Mondavi Private Selection
3-3:30 p.m. - Cooking Demonstration with Robert Mondavi Private Selection
4:15-4:45 p.m. - The Napa Valley Wines of the Robert Mondavi Winery
5:30-6: p.m. - Cooking Demonstration with Robert Mondavi Private Selection
June 20
12:30-1 p.m. -Cooking Demonstration with Robert Mondavi Private Selection
1:45-2:15 p.m. - Wine 101 with Robert Mondavi Private Selection
3-3:30 p.m. - Cooking Demonstration with Robert Mondavi Private Selection
4:15-4:45 p.m. - The Napa Valley Wines of the Robert Mondavi Winery
The schedule for the Boardwalk Art Show Festival is:
Thursday, 6/17, 9 a.m. – 6 p.m.
Friday, 6/18 – Saturday, 6/19, 10 a.m. – 6 p.m.
Sunday, 6/20 , 10 a.m. – 5 p.m.
June 15, 2010
Taking On Zoes
A few weeks ago I posted a listing of some of my favorite places in Virginia Beach which resulted in a few offline conversations, one of which being why Zoes did not make the list. The truth of the matter is that I have only been to Zoes once and that was when it first opened and I can honestly not remember anything that stood out about the experience.
In an attempt to redeem Zoes, or at least give it another shot, I went there for dinner last night.
I’m a big fan of tasting menus and Zoes offers this as an option. The debate for me was three or four courses and the waiter seemed a bit put off when I wanted to see the dessert menu prior to making my decision. I finally settled on the four courses. Not that my socks were knocked off by the dessert listing but I did want something sweet and didn’t want to eliminate the edamame humus or heirloom radish salad which to me were the two most interesting aspects of my meal.
I was first introduced to edamame hummus at Bardo’s in Norfolk this year. Zoes edamame hummus is equally yummy made with soybeans blended with ginger, garlic, sesame and soy served with wonton chips. (I’d like a bag of these to snack on the beach please.) My next course I was apprehensive about but it was so interesting that I had to try it - the Heirloom Radish Salad. Ok, so I’m not a huge fan of avocado or pink grapefruit both of which were listed as an ingredient but add pistachio oil, ricotta salada, and orange sherry vinaigrette and I was sold. Great dish and I learned that there are more than the standard radish (you know the cute, little pinkish-red one seen in all our markets and salad bars). I discovered watermelon radish (so pretty) and icicle radish. My main course consisted of braised veal short rib with fresh porcini mushrooms, prosciutto, English peas, ramps, and sauce Madeira. Once served the mushrooms in this dish threw me off. When I asked the waiter about them he told me they were locally grown (Pungo) and never dried. They were really tasty and I appreciated the use of local products.
In an attempt to redeem Zoes, or at least give it another shot, I went there for dinner last night.
I’m a big fan of tasting menus and Zoes offers this as an option. The debate for me was three or four courses and the waiter seemed a bit put off when I wanted to see the dessert menu prior to making my decision. I finally settled on the four courses. Not that my socks were knocked off by the dessert listing but I did want something sweet and didn’t want to eliminate the edamame humus or heirloom radish salad which to me were the two most interesting aspects of my meal.
I was first introduced to edamame hummus at Bardo’s in Norfolk this year. Zoes edamame hummus is equally yummy made with soybeans blended with ginger, garlic, sesame and soy served with wonton chips. (I’d like a bag of these to snack on the beach please.) My next course I was apprehensive about but it was so interesting that I had to try it - the Heirloom Radish Salad. Ok, so I’m not a huge fan of avocado or pink grapefruit both of which were listed as an ingredient but add pistachio oil, ricotta salada, and orange sherry vinaigrette and I was sold. Great dish and I learned that there are more than the standard radish (you know the cute, little pinkish-red one seen in all our markets and salad bars). I discovered watermelon radish (so pretty) and icicle radish. My main course consisted of braised veal short rib with fresh porcini mushrooms, prosciutto, English peas, ramps, and sauce Madeira. Once served the mushrooms in this dish threw me off. When I asked the waiter about them he told me they were locally grown (Pungo) and never dried. They were really tasty and I appreciated the use of local products.I was told that I HAD to try the Blue Crab Mac-n-Cheese. Yea, thank you for this one. This stuff is so good! The $4 side is a meal in itself. I can’t imagine how big the $9 serving is. They offer a modified version of the recipe online if you want to try it for yourself.
Despite the waiter looking at me like I was a heathen for wanting the dessert menu before ordering he was really knowledgeable about the food he was serving and didn’t seem to mind me asking a ton of questions. He made my dining experience an educational one as well. I like that.
My only complaint would be with the dessert. It isn’t listed on the menu online so the description is going to be off, but it was essentially a white cake soaked in honey and perhaps an orange glaze with cream and fresh strawberries. The cake was really dense and dry and I didn’t particularly care for it.
The question upon my departure was: “Is Zoes one of my top ten now?” Umm, sorry. It really is good (and of course the company was perfect) but there just seems to have something missing and I can’t put my finger on it. While the Blue Crab Mac-c-Cheese did make my toes curl there was nothing that was knock my socks off good. That’s not to say I wouldn’t go back but Hampton Roads have a host of other spots that will maintain my top ranking, for now.
June 3, 2010
"Donuts. Is there anything they can't do?"
National Donut Day is the first Friday of June. The event was created by the Salvation Army in 1938 to honor the women who served donuts to soldiers during World War I.
If the “Hot and Now” sign turns you on like it does me you will be happy to know that Krispy Kreme is honoring National Doughnut Day by offering one free doughnut per customer, no purchase necessary. In Hampton Roads the offer is good at the 3400 West Mercury Blvd. location in Hampton and my favorite, the 4901 Virginia Beach Blvd. location in Virginia Beach. For a complete listing of participating locations click here.
Dunkin Donuts is also offering a free donut with any beverage purchase.
For us southerners, if I may speak for the masses, Krispy Kreme wins the donut superiority contest hands down. (I do like Dunkin Donuts coffee but that is another post.) There is nothing like a hot, glazed Krispy Kreme donut that just melts in your mouth. Followed by a cold glass of milk. It is like heaven in your mouth.
Get out there and enjoy. I can’t think of a better way to start off a Friday then with a sweet, delicious donut.
June 1, 2010
The Official Summer Kick Off
Memorial Day Weekend is the official launch of summer and to me nothing says summer like fresh seafood. While most of you were doing the bar-b-que thing on Monday, I jumped on my bike and took a seat on one of my favorite swings in Virginia Beach for a seafood feast. Sound like something you might be into? Well read on and then give it a try yourself at Rudee’s On the Inlet.
A Rudee’s swing outing isn’t complete without an Ice Pick and for those of you whose knowledge of an ice pick is limited to Sharon Stone in Basic Instinct you are about to have your world rocked (much like former rock star, Johnny Boz, who was stabbed to death with an ice pick during intercourse). An Ice Pick is essentially plain vodka (I prefer Stoli) and iced tea (I prefer unsweetened). I then doctor mine with a squeeze of lemon and a Splenda. This makes for a delicious, light, low-calorie summer cocktail. There are now sweet tea vodkas but to me they are way too sweet and prefer the Ice Pick over Fire Fly. (Plus Rudee’s has it mastered. You wouldn’t think you could screw up that drink, but trust me – it has happened.)
The big debate was deciding between The Shortshoreman and The Longshoreman. The Shorteshoreman is 1/2 pound steamed shrimp, 1/2 pound steamed crab legs, 6 steamed oysters, 6 steamed clams for $25.95. The Longshoreman is one pound steamed shrimp, one pound steamed crab legs, 12 steamed oysters, 12 steamed clams for $43.95. Attempting to not make the fatal mistake of having our eyes (total of four, two people) be bigger than our stomach we went for the Shortshoreman - twice. Yep, twice. (Totally should have done the Longshoreman and saved $7.95.) The kid who brought round two thought it was an error as we were still finishing up the first one. Uh no, sorry kid – it was just really good and we were really hungry.
I also learned a new trick. I generally just peel and eat my shrimp however I witnessed my dining companion sucking the Old Bay off of the shrimp and then peeling them. Good concept, you lose all the spices when you peel them and this way the heat and flavor from the seasoning linger in your mouth anxiously awaiting the little crustacean.
I’m thinking this may be the perfect meal to share with my dad for Father’s Day; it was the kind of experience that I know he would love. (Mind you he’d probably prefer a beer over the Ice Pick.)
In other Rudee’s related news: I also had my first Rudee Ruckus on Saturday. This is the $10.50 signature drink for the establishment. They say that the Rudee’s Ruckus will set your sails in the right direction. Made with rum, vodka, gin, Blue Curacao, pineapple juice and sour mix topped with 151 Rum & hand shaken ‘til frothy. They also limit you to two. I understand why, one set my sails in festive direction.
A Rudee’s swing outing isn’t complete without an Ice Pick and for those of you whose knowledge of an ice pick is limited to Sharon Stone in Basic Instinct you are about to have your world rocked (much like former rock star, Johnny Boz, who was stabbed to death with an ice pick during intercourse). An Ice Pick is essentially plain vodka (I prefer Stoli) and iced tea (I prefer unsweetened). I then doctor mine with a squeeze of lemon and a Splenda. This makes for a delicious, light, low-calorie summer cocktail. There are now sweet tea vodkas but to me they are way too sweet and prefer the Ice Pick over Fire Fly. (Plus Rudee’s has it mastered. You wouldn’t think you could screw up that drink, but trust me – it has happened.)
The big debate was deciding between The Shortshoreman and The Longshoreman. The Shorteshoreman is 1/2 pound steamed shrimp, 1/2 pound steamed crab legs, 6 steamed oysters, 6 steamed clams for $25.95. The Longshoreman is one pound steamed shrimp, one pound steamed crab legs, 12 steamed oysters, 12 steamed clams for $43.95. Attempting to not make the fatal mistake of having our eyes (total of four, two people) be bigger than our stomach we went for the Shortshoreman - twice. Yep, twice. (Totally should have done the Longshoreman and saved $7.95.) The kid who brought round two thought it was an error as we were still finishing up the first one. Uh no, sorry kid – it was just really good and we were really hungry.
I also learned a new trick. I generally just peel and eat my shrimp however I witnessed my dining companion sucking the Old Bay off of the shrimp and then peeling them. Good concept, you lose all the spices when you peel them and this way the heat and flavor from the seasoning linger in your mouth anxiously awaiting the little crustacean.
I’m thinking this may be the perfect meal to share with my dad for Father’s Day; it was the kind of experience that I know he would love. (Mind you he’d probably prefer a beer over the Ice Pick.)
In other Rudee’s related news: I also had my first Rudee Ruckus on Saturday. This is the $10.50 signature drink for the establishment. They say that the Rudee’s Ruckus will set your sails in the right direction. Made with rum, vodka, gin, Blue Curacao, pineapple juice and sour mix topped with 151 Rum & hand shaken ‘til frothy. They also limit you to two. I understand why, one set my sails in festive direction.
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