Happy Hour at Planet Thai, Beaverton

July 25, 2013 by 4 Comments

I am a wordy person. I know. That’s just the way I am when I write. Though in person I have all those same thoughts, I don’t always string them out verbally… I save it often for when I can type at my 90+ words per minute, because even as a fast talker I can’t keep up.

Yes dad, all those typing speed games you gave me and my brother and sisters on the Type-right a Pre-computer Typing Tutors when we were young totally paid off beyond getting us easily through typing class (I can’t believe my typing class was still on a typewriter, and the entire time I thought how they missed an opportunity by not using Word Invaders…)

Looking back, my parents were SO clever. Besides this trick to teach us, they also would take us to the Teachers Store to load us with all the workbooks for us to “play school” during the summer. I also remember super fondly listening to Little Thinker tapes where I would just sit by myself, listening to the storytelling on the tape which had pauses to play music and draw that part of the story, and that all the tapes could be put into one large plastic case. It seems they come in mp3 format now, but I still remember fondly the feel of the cassette tapes. What a clever way for a me as a kid to entertain myself.

Wait, here I go ahead, typing a whole bunch of stuff when this is supposed to be a photo post of a Happy Hour at Planet Thai, Beaverton. This was supposed be a clever setup where this post shows you some pictures, and you have to use your own creative storytelling to fill in the blanks.

Just imagine it’s Friday, it’s finally 5, and it’s happy hour time! Planet Thai is right at the Beaverton Central Max station. Planet Thai boasts $5 martinis such as these, as well as 20 items on their happy hour menu 3-6pm daily, all $5 or less to nosh on, including the spicy saucy Street Vendor Thai Chicken wings and a generous side of Thai fried rice. That last martini isn’t on the menu, but is an alcoholic take on a Thai Iced Tea. When the weather is nice, they can pull back the garage door walls/windows by the bar so you can enjoy the summer breeze as you sip. They have only been open since January (this was the previous location of Typhoon, and this is the second location of a Planet Thai the other being in Vancouver WA), and seems to still be an undiscovered gem.

What are you thinking/talking about as you enjoy lime, pear vodka and blue curacao, and thai iced tea cocktails?

Lime cocktail at Planet Thai, Beaverton, happy hour, cocktails, $5 cocktail Pear vodka and Blue Curacao cocktail at Planet Thai, Beaverton, happy hour, cocktails, $5 cocktail Thai Iced Tea cocktail at Planet Thai, Beaverton, happy hour, cocktails, $5 cocktail spicy saucy Street Vendor Thai Chicken wings at Planet Thai, Beaverton, happy hour, cocktails, $5 food

Is it Friday yet?

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Brunch at Accanto and Wrinkle Crinkle Crumple Cress

July 22, 2013 by 3 Comments

Last time I was at Accanto was for dinner in June, but something caught my eye on their starters menu that had me returning back a few weeks later. So, we made reservations on OpenTable – yes! You can make reservations here instead of just waiting in line like so many other brunch spots in Portland- for a Sunday brunch. So, 10am Accanto Sunday Brunch- soon this place would be filled up. Look what a small kitchen they have to produce that menu!

Accanto PDX Accanto PDX

That starter that kept lingering in my mind until I just had to have it and returned? Burrata with strawberries, favas, wrinkle crinkle crumple cress. What? Wrinkle Crinkle Crumple Cress. Yes, it’s real. First, here’s a look:

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

At first glance, it has the texture and appearance of parsley. However, it has a mustard-like spiciness just like it’s cousin, watercress, but slightly more intense piquancy that is closer but not quite like peppery peppy arugula. Apparently the fact that its leaves are so rumpled looking lead to its name. And what a name right? I appreciated being able to calm the forkfuls of the wrinkle crinkle crumple cress with the tart sweetness of the burst as you bite into strawberries and the creamy freshness of the burrata, and little bits of earthy mealiness from the texture of the fava beans as you chew.

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

That dish alone wasn’t enough, so we filled out the check with orders of the Creamy polenta with garlicky braised greens, poached eggs and chili oil but minus the poached egg, a side of crispy potatoes, and Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast, and coffees of course.

The polenta was creamy but the addition of the braised greens gave it some crunch while the chili oil tickled the tongue- if a poached egg as original to the menu had been kept that probably would have added some great additional texture and richness to the creamy polenta with the play of two different viscosity (polenta vs yolk).

Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil

Similarly, the crispy potatoes lived up to the promise in their name as well, and I walked very slowly pass the big pan of roasted crispy potatoes that I saw in the kitchen, eying all that golden goodness. Finally, the scent of the Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast was wonderful even before the waitress placed it on the table I could smell its approach, and I appreciated how it was a thin layer of egg that encased the omelet rather then the all too often super thick wrapper you see at brunch that fills you with egg rather then the precious tasty cargo inside.
Accanto PDX, crispy potatoes Accanto PDX, Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast

The service was pleasant and unobtrusive, and she make sure to keep our coffees warm- we had to stop her on the 4th refill or I would be shaking from the caffeine as we had to drive. So unfortunately no brunch cocktail was sampled, though there were many options that sounded tempting. That will just have to be another trip. Unlike at locations where people are lining up and staring as they hungrily await their turn at brunch, here the atmosphere was relaxing and cheerful, so that even though it was busy it also felt like we had our personal space for our conversations as we kick-started our morning. It feels like the neighborhood spot you want to go to every morning if you could, one you could linger over your coffee and laugh freely, that is local but also sophisticated.

Also, go ahead and say it. Wrinkle Crinkle Crumple Cress. Wrinkle Crinkle Crumple Cress. You’re welcome.

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Smallwares and Breakside Beer Dinner

July 20, 2013 by 4 Comments

Chef Johanna Ware of Smallwares, specializing in “inauthentic Asian cuisine” and Head Brewer Ben Edmunds of Breakside Brewery created a beer paired dinner of 5 courses on Thursday July 18 for 20 lucky guests, of which I was one! When I saw the price was $45 for 5 courses (plus add gratuity), and thinking of how great the experience was at the Breakside Brewery’s dinner at Wildwood restaurant I attended, I was happy to sign up. I love beer pairing dinners, and with all the great breweries here I don’t know why I don’t see them more often.

Smallwares Breakside Brewery dinner,Chef Johanna Ware of Smallware and Head Brewer Ben Edmunds of Breakside created a beer paired dinner of 5 courses Smallwares Breakside Brewery dinner, Brewer Ben Edmunds chatting about the beer

The dinner was supposed to start at 6pm, but started a little late because of the logistics of everyone actually getting there by that time after work. After a day of doing presentations at work, I left around 4:30pm from Beaverton and was able to make it in time, which left me some time to sample a couple cocktails before dinner. I tried The Gin, with plymouth gin, mango, yogurt, rose water, cardamom, shaked and served on the rocks, as a way to cool off from my crowded commute, and also The Whisky, with templeton rye, raspberry shrub, vermouth, lemon, shaken and served on a big rock. This gave me an opportunity to admire the bold red and white modern atmosphere of the restaurant that combined the sleek lines and textures of contemporary design elements with thoughtfully and whimsically selected eclectic touches.

Smallwares PDX, restaurant Smallwares PDX, restaurant The Gin, with plymouth gin, mango, yogurt, rose water, cardamom, shaked and served on the rocks, Smallwares PDX The Whisky, with templeton rye, raspberry shrub, vermouth, lemon, shakend and served on a big rock, Smallwares PDX

Opener:

  • Beer: Newport Summer Ale
  • Food: Canapes and hors d’oeuvres
    Starter of shigoku oysters, tomato, fish sauce, lime, cilantro, Smallwares PDX, Smallwares and Breakside Beer Dinner Starter of Cantaloupe, benton's ham, kimchi puree, shiso, at Smallwares PDX, Smallwares and Breakside Beer Dinner

This Summer Ale is an easy-drinking English golden ale that is lightly hopped and uses floor-malted barley. It was paired with starters of Shigoku oysters, tomato, fish sauce, lime, cilantro, and Cantaloupe, benton’s ham, kimchi puree, shiso. Ben explained that he always like to start with a big pour of the first beer because who knows when dinner will start, and it helps everyone with a bit of liquid courage to socialize at the table. The oysters were clean acid that seemed to echo the clean flavors of the ale, while the heat from the kimchi puree and salt from the ham and sweetness of the cantaloupe were then refreshed and calmed down by the beer.

Starter of Shigoku oysters, tomato, fish sauce, lime, cilantro, paired with Newport Summer Ale, Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner Starter of Shigoku oysters, tomato, fish sauce, lime, cilantro, paired with Newport Summer Ale, Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner Starter of Shigoku oysters, tomato, fish sauce, lime, cilantro, and Cantaloupe, benton's ham, kimchi puree, shiso paired with Newport Summer Ale, Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner Starter of Cantaloupe, benton's ham, kimchi puree, shiso, paired with Newport Summer Ale, Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner

1st course:

  • Beer: Smallwares Saison
  • Food: Grilled shrimp, aji amarillo, lychee, pink peppercorn, chive

The Smallwares Saison is a Belgian farmhouse ale made with lychee, pink peppercorn and aji amarillo, and was inspired by another dish at Smallwares that Ben confessed to falling in love with the combination of flavors and just “ripping off” by putting those flavors into the beer. This was my favorite pairing of the evening with beer and food building on each other so that even when I had finished chewing or swallowing the food or beverage, the flavors lingered long after, tickling my tongue and taste buds pleasantly.

Grilled shrimp, aji amarillo, lychee, pink peppercorn, chive + Smallwares Saison made with lychee, pink peppercorn and aji amarillo, was inspired by another dish at Smallwares, Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner

2nd course:

  • Beer: Biere de Juillet (collaboration Biere de garde with Persian lime and coriander)
  • Food: Mushroom salad, walnut puree, Persian lemon dressing, pickled shallots, hijiki

Breakside partnered with Smallwares to brew this Bière de Juillet, a summer version of a French bière de garde with Persian lime and coriander that debuted at this dinner. I was using the salad to try to wipe up that walnut puree as much as I could.

Mushroom salad, walnut puree, Persian lemon dressing, pickled shallots, hijiki + Biere de Juillet (collaboration Biere de garde with Persian lime and coriander), Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner Mushroom salad, walnut puree, Persian lemon dressing, pickled shallots, hijiki + Biere de Juillet (collaboration Biere de garde with Persian lime and coriander), Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner

3rd course:

  • Beer: Sour ApriHot (sour golden ale aged on Apricots and Chinese mustard powder)
  • Food: Flank steak and apricots, mustard seed, red onion, parsley

Sour ApriHot is the latest of  experimental, culinary-inspired creations Breakside is trying, this particular one being an imperial sour apricot ale conditioned with heat… well, heat to come. At the dinner, they had added the apricot but not the hot portion yet, whether it be through Chinese mustard powder or horseradish or wasabi or what have you, they were still thinking about how they wanted to proceed. That was fine when combined with this dish though, which was already packing lots of spicy heat so the apricot ale was some relief.

Flank steak and apricots, mustard seed, red onion, parsley + Sour ApriHot (sour golden ale aged on Apricots), Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner Flank steak and apricots, mustard seed, red onion, parsley + Sour ApriHot (sour golden ale aged on Apricots), Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner

4th course :

  • Beer: Alan from the Wood (strong smoked ale aged in rye whiskey barrels)
  • Food: Black cardamom panna cotta, mixed berries

This strong beer was my favorite of the evening in terms of flavor, and it paired well with the cardamom in the panna cotta. However, the raspberry puree was a little overwhelming in sweetness that didn’t seem to go with the beer, so I fixed that by just eating the puree on its own after scraping it off, and leaving the panna cotta so pair with my sips of Alan.

Black cardamom panna cotta, mixed berries + Alan from the Wood (strong smoked ale aged in rye whiskey barrels), Smallwares PDX, Breakside Brewery, Smallwares and Breakside Beer Dinner

F joined me, and Smallwares was able to accommodate him with a vegetarian menu. For his opener there was kimchee but no ham around his cantaloupe, although there was no second option to replace the oyster. Tofu was the protein instead of shrimp for the first course with the aji amarillo, lychee, pink peppercorn, chive + Smallwares Saison made with lychee, pink peppercorn and aji amarillo, although his dish seemed sweeter with more lychee than the omnivore version I enjoyed.

Both of us enjoyed the same mushroom salad, and then for third course instead of flank steak, zucchini, cashews and additional salt were used instead for his dish with and apricots, mustard seed, red onion, and parsley. Unfortunately he couldn’t enjoy the panna cotta because it uses gelatin, so a friend volunteered to help him out.

Tofu, aji amarillo, lychee, pink peppercorn, chive, Smallwares PDX, Smallwares Breakside Brewery Beer Dinner Zucchini, cashews and additional salt instead of flank steak for the vegetarian with apricots, mustard seed, red onion, parsley, Smallwares PDX, Smallwares Breakside Brewery Beer Dinner

The service was great, and the flow of the meal was well paced to allow everyone to have time to converse and enjoy their beer without feeling a need to rush because the next course was coming up. Later as the sun set, the staff lowered the curtains so we would not be blinded, and then later still they pulled open some of the garage door walls to open up the restaurant to the outside. The bartender returned to the table several times, offering to pour a little more of a beer taster for us from the growler, and Ben and his brewers gave a little talk at the beginning to introduce the beer, and also stopped by so that both ends of the table got to talk to them.

I love what Breakside is doing with experimenting with savory and sweet additions in their beer, and was even more excited to hear that the Milwaukie location has their Salted Caramel Sweet Stout (a collaboration with Salt & Straw Ice Cream and Jacobsen Salt Co) on tap!  It’s one of my favorite beers from them, though I also love their Aztec Bourbon Barrel, their Old Bourbon Woody, the Whiskey Dick…  it’s hard to believe they’ve only been around for 3 years because of all the great and balance of classic and experimental unique beers they have crafted in that time. Yay for the brewers of Breakside!

This weekend is the International Beer Festival, and next week on Wednesday kicks off Oregon Brewers Festival… the beer continues!

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July is Oregon Craft Beer Month 2013

July 17, 2013 by 6 Comments

As I have mentioned a few posts ago, July is Oregon Craft Beer month. Throughout this month, there are breweries and beer festivals celebrating the craft of beer all over Oregon. Here in Portland, there are some particular events that caught my eye.
Oregon Craft Beer Month in July

  • Belmont Station’s Puckerfest, which celebrates sour, wild and funky beers from July 12 to the end of this week. If you have not been to Belmont Station for a while, check out their new larger space that includes a patio and also a food cart, Italian Market for a taste of Philly.
  • This Thursday (July 18), I will be attending a Smallwares and Breakside Brewing five course beer dinner pairing: I’ll be sure to report out, don’t worry!
  • This weekend  July 19-21 is the International Beer festival located in the North Park blocks with 150 beers from around the world
  • And then, the biggest of them all- the Oregon Brewer’s Festival, this time starting a day earlier than previously from Wednesday July 24 to Sunday July 28 offering the ability to taste 80 beers along the beautiful waterfront. This year, instead of the plastic glasses, they are going to actual glass glasses for your tasters.
    Sign showing the way to beer at Oregon Brewer's Festival
  • Fred Eckhart’s is hosting his 23rd Beer and Cheese tasting event at Rogue Public House in the Pearl that pairs 10 beers and 10 cheeses on July 22
    Rogue Dead Guy Ale and the smelly Monteillet Mejean
  • Another beer and food dinner event, Gigantic Brewing and Restaurant Beck which benefits Le Cordon Bleu’s Student ACF Hot Foods Team and Ronald McDonald House Charities of Oregon and SW Washington on July 25
  • July 27 is apparently Oakshire day- there is an Oakshire Barrel Aging Seminar at The Upper Lip over Bailey’s Taproom at 1:30pm, and you can warm up to taste those 4 beers pouring with Raven and Rose’s Oakshire Brewer’s Brunch with 3 courses at 11am… my arteries made me pass on the full Irish Breakfast at Raven and Rose, but I’ll be at the Upper Lip
  • The McMenamins at Cornelius Pass is releasing a special spicy beer trio for what they dub Pepperfest ’13 on July 31
  • Also on July 31 is the 3rd Annual Brewer’s Burger Brawl at Hop & Vine boasting a battle of burger and beer!
  • And ALSO on July 31 (you guys are killing me) is the 3rd Ben Fest, celebrating all the brewers named Ben that we have here, and they are all bringing a beer!

You don’t have to only drink your beer of course- check out recipes I have made in the past using beer, including beer cheese faceoff with two beer cheese recipes, beer ricotta, and my favorite beer recipe so far, beer soup of Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone and with Cambozola. I’ll be sharing another beer food recipe in just a bit.

beer cheese recipe Saison Beer Ricotta on Cucumber Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola

Or, perhaps you are just looking for something to pair with your beer. This recipe was shared by Cha Cha Cha and posted also at the Oregon Brewer’s Guild. This recipe from Cha Cha Cha was recommended to pair with a Full Sail Sessions Beer (Black Lager). The beers always stand out to me because of the unique bottle they come in, a stubby bottle. The bottle style is really called stubby, by the way.

When I saw this recipe, I thought of a friend I know who enjoys Full Sail as a regular beer to enjoy while watching TV, and who as of yesterday, just flew off to do a Bruseels to Amsterdam tour, 9 days of touring with cycling and drinking beer on a tour with Beercycling. We first found out about Beercycling a few years ago during Zwickelmania, and it has been on our wishlist- but our friends are actually doing it this year. Good for them, and Bon voyage, and bring back some beer (I will also accept gouda cheese)!

Mole Poblano from Cha Cha Cha (makes about 4 cups of mole)

  • 3 Chiles Mulatos
  • 2 Chiles Pasillas
  • 2 Chiles Anchos
  • 1/2 Chipotle peppers (optional if you want it a little spicy)
  • 6 clove of garlic (finely chopped)
  • 1/4 cup almonds
  • 1/4 cup peanuts
  • 2 tablespoons sesame seeds
  • 1 onion (chopped fine)
  • 1/4 cup ground coriander
  • 1/8 cup ground cloves
  • 1/2 stick Mexican Cinnamon (ground)
  • 1 ounce bittersweet Mexican Chocolate chopped coarsely
  • 2 cups of chicken broth
  • 1/4 cup raisins
  • Brown sugar or salt to taste
  1. Place oven rack in middle position and preheat to 350 degrees F. Then take all the chile peppers and garlic on an aluminum sheet and toast for 6 minutes until fragrant. Remove chiles and let them cool before then removing the seeds and stems and chopped them into 1/4 inch pieces. Make sure to wash your hands, and DO NOT TOUCH YOUR EYE. Ouch.
  2. Meanwhile in the oven before turning it off, toast the almonds and peanuts by putting them on on ungreased sheet in a single flat layer for 10-15 minutes, and then ground them in a food processor.
  3. In a large skillet, heat without any oil on the pan the sesame seeds at medium heat until they are toasted and fragrant. Remove.
  4. Now add oil on medium heat, add garlic and onions until soft. Then add all the toasted pepper pieces, coriander, cloves, cinnamon and chocolate. (Make sure you stir constantly until chocolate melts).
  5. Add to skillet chicken broth, raisins, and your toasted almonds, peanuts and sesame seeds. Stir for about 15 minutes until sauce is thick.
  6. Place everything from skillet in a blender or food processor and blend well.
  7. Place sauce back in the skillet and stir for another 8 minutes, season with brown sugar or salt.

Now, the question is as you open up that beer what to pour this mole on. Enchiladas? Burritos? Maybe. You can continue to poach a protein (chicken, pork, tofu) in the sauce in the skillet. Or take the easy way out instead if you want and pour this on some store bought rotisserie chicken and eat it on Mexican rice.

And maybe you’ll have some beer left after dinner, and you’ll decide to follow suit from the menu at the Full Sail Pub and Tasting Room at Hood River and throw some vanilla ice cream in it and call the beer float your dessert! Don’t forget to check into the beer on Untappd – if you check in 2 different Oregon beers and you’ll get a special badge for this month. So go out and get a sampler tray from your local Oregon brewery!

Can you identify my sampler trays?
all the beers at Bridgeport Brewery in a sampler tray McMenamin's Ale Sampler tray for beer Laurelwood Beer Flight Deschutes Brewing, make your own beer sampler with 6 options possible from their menu which changes seasonally (though it has a few constant ones) Sampler tray from Upright Brewing Walk the Dog sampler, plus a glass of another beer, at the Hair of the Dog tasting room Tasting tray of beer at Coalition Brewing A sampler tray of beer at Breakside Brewery Tasters at Cascade Brewing, specializing in sour beers <Sampler at Fort George Brewing in Astoria. Back left to right: 1811 Lager, Quick Wit, Sunrise Oatmeal Pale Ale, Vortex IPA; Working Girl Porter, Cavatica Stout, Quiet Rye-It, Red Tide; OmegaTex, North 5, and Firkin Nut Red dry-hopped with Cascade Hops

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Lardo Chefwich- 3 down, 3 to go

July 16, 2013 by 10 Comments

Lardo is doing a special Chefwich series in which other guest chefs of various Portland restaurants collaborate with Lardo (and Grassa) chef Rick Gencarelli. Each month, a new collaboration sandwich will appear just for that month, and the proceeds of the limited time guest chef sandwich going to benefit the guest chef’s charity of choice. When you order the sandwich (available at either of the two Lardo locations, Lardo West in SW downtown or in Lardo East in the SE), make sure to ask for your Chefwich Series stamp card, because if you collect all six stamps you can earn VIP admission to the Lardo Fall Party.

I’ve collected 3 so far… and here’s a report out.

The first Chefwich debuted in April to mid May, with Cathy Whims (of Nostrana and Oven & Shaker) and her Straccetti sandwich featuring bavette steak, provolone cheese, roasted asparagus, and horseradish creme fraiche. Beautiful, messy, delicious richness. Her chosen charity was Friends of Family Farmers which promotes responsible farming, and I collected my first chefwich card.
Lardo chefwich, collaboration sandwich, Rick Gencarelli, Cathy Whims, Straccetti sandwich featuring bavette steak, provolone cheese, roasted asparagus, and horseradish creme fraiche

I washed this down with a refreshing Grapefruit Margarita with tequila, house-made sour mix, gran gala, and it is a generous glass.
Lardo, Rick Gencarelli, Grapefruit Margarita with tequila, house-made sour mix, gran gala

Chefwich #2 was courtesy of Scott Snyder (of Levant), with Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta. This chefwich benefits Urban Gleaners, whose mission is to eliminate waste of surplus food by redistributing to the hungry. I meant to eat half the sandwich and save the other half for dinner. That didn’t happen because I could. not. stop.

Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta

And finally, recently I had Chefwich #3, The Aaron Barnett (of St. Jack)- #3 in Chefwich Series, a sandwich of Fried Calamari – caper & red onion mayo, marinated tomatoes, lettuce. Mmm, that crispy crispy calamari which was perfectly executed to be crunchy but not overdone or greasy would have been excellent even on its own, but bonus! You get a whole squidwich! Proceeds go to the Special Olympics and their support their mission to provide sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities. The Hemingway cocktail that accompanied this sandwich with Bacardi, lime, simple syrup, and soda looked like water in a pint glass but packed a nice punch that made me happy.

Lardo, chefwich, Aaron Barnett, St Jack, Squidwich sandwich, Fried Calamari - caper & red onion mayo, marinated tomatoes, lettuce Lardo, chefwich, Aaron Barnett, St Jack, Squidwich sandwich, Fried Calamari - caper & red onion mayo, marinated tomatoes, lettuce

I wonder what the next chefwich will be? 2 of the 3 were ChefStable partners (of which Rick also is)- I am crossing my fingers for Trent Pierce or Greg Denton or Andy Ricker, but really all of these have been home runs so I’m keeping my eyes and ears open for the next collaboration.

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