Golf Invasion - Ponte Vedra Style!

This year's SIGNATURE ITEM is a tasty take on
Mayport Shrimp and Grits with Fried Green Tomato

The DELUGE has finally lifted, the flowers are in bloom and the sun is out - just in time for THE PLAYERS Championship.

Welcome to Ponte Vedra, golf fans! Come hungry - THE PLAYERS have cooked up some treats for you - and we've got the Food and Bev scoop right here.

THE PLAYERS listened to fans and expanded the food options for 2013 to include gluten-free, vegetarian and low-calorie options.

The Naked Mburger from M Shack and a Skinny Turkey and Pepperjack Wrap are just a few of the upgraded options on hand.  Also new to the menus this year is gluten-free beer! 

Specialty items like Mayport Shrimp and Grits with a Fried Green Tomato – THE PLAYERS Signature Item – as well as Sawgrass Sliders and a Grilled Steak Sandwich are available at various locations around the course. 

Some popular local restaurants will be present serving treats in three locations. Taste of JAX showcases Indochine, Metro Diner and Pele’s Wood Fire, while Restaurant Medure hosts Wine & Dine on 9 with the BERINGER® Wine Bar.  Brucci’s, MShack, Bono’s BBQ, Tropical Smoothie Café and Firehouse Subs round out the selections in the Food Court. Of these, my pick would be a pizza from Pele's, or a hot sub from Firehouse, with a Tropical Smoothie to wash them down! 

Peterbrooke Chocolatier will sell signature chocolates along with mini-PLAYERS Championship trophy replicas in merchandise tents, in the clubhouse and in all of Peterbrooke’s retail locations.

Kid-friendly options such as fruit and peanut butter and jelly sandwiches will be available at most concession stands around the course.  Families can also visit The McKenzie Noelle Wilson Foundation Kid Zone at the Nicklaus Gate for the largest selection of kid-friendly favorites. Grilled cheese, cheese pizza, junior hot dogs and fruit cups can be purchased in the Kid Zone. 

New this year, families can bring in a gallon-sized clear plastic bag to tote snacks, sandwiches and more for the family (although no outside beverages are allowed). 

Eight Mobile Refreshment Center carts will roam the course selling water, soda and beer so you can stay hydrated and not miss a minute of the action.  Chilled, filtered drinking water is also available in the new, permanent restrooms near The Patio and Wine & Dine on 9; so keep that bottle and refill it to stay hydrated, be environmentally friendly, and save money at THE PLAYERS.

Fans 21 and over can stop by The Oasis (between 9 and 18 tee boxes) and visit the air-conditioned NOLET’S® Silver Lounge.  The Oasis boasts a rear deck for prime views of No. 9 tee and serves two can’t-miss signature cocktails – THE PLAYERS Punch and the Sawgrass Splash – in addition to other food and drinks.  Fans can purchase spirits in The Oasis, Stadium Village, Taste of JAX, Wine & Dine on 9 and The Patio.

Friends (who may remain nameless) but who were booted from the course in years past for brandishing a phone during the main event might like to know that THIS YEAR you can bring your phone with you - as fans are encouraged to interact with the game by playing "Closest to the Pin" at the iconic 17th hole. So Tweet away, Pete! But please silence those ringers, people, you don't want a golf club wrapped around your head. 

Have a fun, safe, DRY yet HYDRATED time!

Ritz Carlton Amelia Island Meet The Farmers Dinner #4

Every year, Ritz-Carlton Amelia Island's Executive Chef Thomas Tolxdorf leads a group of chefs to visit farmers, growers and seafood purveyors for a better understanding of their capabilities and how they work. “Our goal is to partner and support our growers so we may offer fresh, sustainable foods” explains Chef Tolxdorf. 

Vichyssoise - a vegetarian version - was cool and silky smooth.
Other passed hors d'ouevres were honey-glazed pork belly sliders
and baked Clams Casino, served from a shovel. Adorable!

Back at the resort, these partnerships are celebrated in a series of Meet the Farmers Dinners. I was recently an invited guest of the Ritz-Carlton at their Cafe 4750 for one of these entertaining and informative events. 
The first one I attended was in 2011, and I was happy to be invited again this year. 

I learned a lot about what goes into bringing top quality, fresh, sustainable food to the table. 

The evening began with a reception with passed hors d’oeuvres, followed by an appetizer buffet of cheeses, fruits, breads and meats.

The dinner featured local seafood, chicken, vegetables, salad, house cured meats and elegant desserts -prepared and presented at a series of buffet stations attended by Ritz-Carlton chefs. 

Featured producers for
the evening's event were:

  

Blue Sky Farms
St. Johns and Putnam, Florida

Danny Johns is a fourth generation potato farmer with 20 varieties on 600 plus acres - including Blue Fingerling, a first for Northeast Florida and SunLite, a low carbohydrate potato. His potatoes were showcased in a chilled Frutti del mar and served family-style at table to complement the main entrees. 

Bacon Farms Lettuce - soft, tender, fresh local produce.

Bacon’s Select Produce
Jacksonville, Florida

6,000 square feet under greenhouses, using organic and beneficial pest control for Hydroponic Arugula, Butterhead, Multi-Leaf, Red Oak, Romaine and Upland Watercress lettuces. Their website name, greatlettuce.com says it all.

Flat Creek Lodge
Swainsboro, Georgia

Environmental stewards with a mission to rehabilitate farmland from years of soil abuse, they developed a full production dairy farm with a Jersey only herd. Their crops are Oyster Mushrooms, Artisan Cheese and Blueberries. 

A standout in the cheese display was their award winning Aztec Cheddar - a traditional Cheddar layered with Guajillo chilies and black cocoa. I was pleasantly surprised to see a wedge of this nutty favorite in our guest bag at evening's end. It's going to figure into our Sunday afternoon plans quite nicely! 

Cedar Creek Shellfish Farms
New Smyrna Beach, Florida

New Smyrna Clams steamed in beer from Bold City Brewery

Beginning in 1992 as a food clam distribution operation, Cedar Creek Shellfish Farms grew into a successful seed clam business to other farmers. They built their own hatchery and produce 40 million clam seedlings from January through July. With a 52 week per year harvest season, their goal is to harvest and process 100,000 clams per week in the coming years. If they are as fine as the clams we enjoyed raw and stewed in broth, we're hoping to sample more soon.  

Executive Chef Thomas Tolxdorf introduces the resort's
Beekeeper, Michael Leach. And there were live bees present. 

American Bee Company
Jacksonville, Florida

Micheal Leach is the Beekeeper for The Ritz-Carlton, Amelia Island. He maintains the resort’s 200,000 bees and harvests the honey used in the kitchens. He also holds harvest and honey processing demonstrations for guests and groups. 

The stories he told us about the behavior of honeybees were amazing. This guy really knows bees. The thousands of LIVE BEES in the glass enclosed hive display were a most fascinating aspect of the evening, as was the honey tasting. We couldn't get enough!

 Fresh Local Corvino and Grouper were set atop
Logan's Mill grit cakes and napped with shellfish essence.

Gary’s Seafood and Specialties
Orlando, Florida
Gary Reed began selling fish out of his truck direct to restaurants - he even filleted the fish right in his truck.

Today Gary's Seafood and Specialties is one of the most respected suppliers of the highest quality seafood, sourced from Florida and all over the world.

Mayport Shrimp, Oysters on the half-shell. Keep 'em coming!

Tanglewood's Organic Chicken was set atop a refined
Ratatouille with fresh local vegetables, and topped with micro-greens.

Dessert is an art form at the Ritz-Carlton. Always. 

Thanks again to our hosts, the Ritz-Carlton Amelia Island, Executive Chef Tolxdorf, and the entire crew at Cafe 4750 for a lovely evening. The ticket price was $75 - the value was far greater. My participation was compliments of the resort.

Cafe 4750 Patio

.

I made her laugh!    Look for Seafood Buffet Fridays
at Cafe 4750 - they really, really, really do it right.

I will always disclose when, as in this instance, I have received free food or swag, but I will not allow said gift to color my opinion or reporting of the food and experience. I attempt to share in plain terms what I do and don't like, and if I like it, I will urge you to try a place for yourself and form your own opinions. I'm not a trained chef or expert in any food related field, I just appreciate the social and cultural aspects of good food and dining experiences, and I enjoy sharing them with you through my blog. Thanks for reading!

Guts and Glory - An Evening With Anthony Bourdain

This photo, courtesy of the Artist Series,
brings a whole new meaning to the term food porn!

Any writer who has labored to string together a perfect sentence, turning words like a Rubik's Cube in their mind until just the right one clicks into place, has got to appreciate the singular literary voice of Anthony Bourdain.

Not familiar? Here's a taste.

In his book The Nasty Bits, Bourdain lampoons Las Vegas as “the heart of ugly-shorts capitalist darkness.”

In Medium Raw he pronounces the James Beard House “a private dining society for the soon-to-be-incontinent,” and refers to food bloggers as “the bastard offspring” of the Fourth Estate.

In both of these relentlessly snarky accounts of life in the food world, he even skewers his best seller, Kitchen Confidential, as an “obnoxious, over-testosteroned memoir.”

Is it any wonder I am smitten by this uncommonly clever, self-deprecating rogue who parlayed a love for food and a summer dish-washing job into a lifetime of world-travel and celebrity status? Add to that, he’s not half bad to look at.

When his Guts and Glory tour brings Bourdain to the Times Union Center’s Moran Theater this Thursday, I’ll be there, devouring every crumb of wit and wisdom he serves up. The VIP section and post-show reception is sold-out, but I have it on good authority that there are still a few seats still available from $40-$75. Unlike his popular TV show, however, for this gig you’ll need RESERVATIONS. Bring some cash too - they'll have copies of his books for purchase. 

Thanks to the folks at the Artist Series for their kind invitation, and for bringing Guts and Glory to Jacksonville. See you there, Beasties!

Happy Pie Day

OK - JUST 'cause it's PIE (or Pi) DAY, I'm gonna share some of my fave local SAVORY pies with you. Virtually share that is, because these have already been consumed by me - and my cohorts. So without further ado, here's some pie for you!

Moon River Pizza in Murray Hill and Fernandina rocks out a two slice lunch
special for around $5.

Carmines Pie House on King St in Riverside area of Jax also makes some 

mighty fine pies. Kid-friendly dining, if that's your thing. Save room for cannoli. 

Picasso's in Mandarin is the only place I know in Jax that features St Louis style
pies - with cracker-thin crust and the Gateway city's signature Provel cheese.
They also do New York and Mediterranean styles.This meat-fest is the Butchers Style.

Some locals say Al's Pizza has lost its luster, but with the PVB shop just around the
corner from home, they are still our go-to for super-cheesy, loaded pie - delivered!

Pele's Woodfire creates Pizza Napoletana - crusty, chewy, dense and luscious 

works of art in the heart of Riverside. Wash it down with a local craft brew. 

Pele's again - because we LOVE Pele's pizza and they are really close for lunch.
This one is SALTED DUCK PIZZA.Why a duck? Because they're DELICIOUS.

While we're talkin' pie, let's grab a crunchy, soft, subtly spiced Empanada from
El Ranchito at Beach and San Pablo. These are the Cubana, they also do a 

Columbian style. Try them both! Trust us. Go hungry or go home.

Quiche! You knew it was coming, right? This bad boy is a regular feature at 

Tres Leches on Stockton Street in Riverside. Pick up some cookies for later. 

If you're looking for gluten-free pizza, we found it at Your Pie in Fleming Island! 

This brand new spot offers gluten free crust and vegan cheese options.
This one is GF - The Lineage. Open March 15, 2013 

Hands OFF - this one is MINE - also from Your Pie in Fleming Island. Wash
YOUR Pie down with a Guinness, a glass of wine, or create your own mix 

of sodas, and save room for Gelato or Sorbet. Family AND wallet friendly!

Reuben, Reuben, I've been thinking.

I've been on a sandwich jag lately.

Metro Diner, Jacksonville Beach

Reubens, in particular, have captured my attention. I am a fan. Always have been. It's just lately, when I see the Reuben on the menu, all other choices seem to melt away. I don't know how this fixation came about, and I am not looking for it to end any time soon, so be prepared for my next few posts to feature my latest food crave.

Case in point: this whopping good Reuben was served up at  Metro Diner. And what a great addition to the Jacksonville Beach restaurant scene, by the way! Everything you want a diner to be, Metro Diner is. CLEAN, for starters. FAST. HEAPING portions - not by Stage Door Deli standards, but then we're a few blocks south of NYC and north of Miami Beach.

My fave order at Metro Diner is the Breakfast Pie - heaping layers of eggs, cheese, mushrooms, onions, bell peppers, red skinned potatoes... ask them to add spinach and ham - trust me! It is way more food that one person can / should eat at one sitting... but it warms up nicely for a snack later... 

This might be a good time to mention - breakfast at this place is hopping. There will probably be a wait for a table, but not too long - the line really moves pretty fast, and the service is always on point.  If you prefer quiet, sit outdoors or ask for a table in the smaller room to the left.

If you're a fan of restaurant operations, a seat at the counter buys you an eagle-eye view of the show. Cooks, expediters, runners, all making sure food gets out fast - and as ordered.  It's a well-oiled machine.

One dish I probably won't order again is the Crab Cakes Benedict. The crab cakes were mushy. Flavor was ok, but texture left a lot to be desired. I have come to believe this dish is on beaches breakfast menus strictly for the tourist trade. Stick with standard bennies - or one with Canadian Bacon, maybe. 

The Madre ate this humongous fried fish sandwich, or the fish, anyway. She wasn't a fan of the bread, and she wishes there had been some other "good sauce" to go with it besides tartar. I should note, she almost always orders a fried fish sandwich, and she almost always doesn't like it. Just an observation. Apparently there was a good one once, and she's been chasing that dream ever since. So maybe skip the fish sandwich here too.

You can't go too far wrong with basic deli faves like the Reuben, and short order breakfast staples like eggs, bacon,  toast, etc., but if you want to go fancy, Yo Hala on the Square will get you there. 

See you at the Metro Diner - Jax Beach or any of three First Coast locations.

Metro Diner

1534 N Third St. 

Jacksonville Beach, FL 32250

904.853.6817

Hot Giveaway from Firehouse Subs!

Hey friends - I'm back from Ohio - with plenty of Winter Wonderland memories and new (to me, anyway) and old places to tell you about - but first I have some unfinished business to attend to!

Late last year I was invited to meet local restaurateurs and Firehouse Subs co-founders Chris and Robin Sorensen, two hot ex-firefighter brothers who parlayed a $30,000 investment into a multi-million dollar operation with over 500 locations world-wide. Wow - that was a long sentence. Hand cramp! I could write all day about these two - their story is such a blast - but I'll let them do the talking!

Hook and Ladder

Anyway - I have to admit - as much as I love sandwiches, I'm not usually a sub-girl - I'm more the deli-type. So in my 15 + years on the First Coast, I had never, until last year, eaten at Firehouse Subs.  It was a post from friend, neighbor and CrackerJax blogger Cam Brown that made me take the leap and snag the first of many subs at Firehouse. The Hook and Ladder, it was called, and I was hooked! Apparently I have good taste - the Smoked Turkey, Honey Ham and Monterrey Jack masterpiece is the chain's fan favorite by far.

New York Steamer - Medium

Far from those cold, oily, flavorless  bread-bombs from you-know-where, the Firehouse Sub is a juicy, cheesy, saucy, flavorful thing of beauty. They really are "the Hottest Subs In Town!"

I frequent the Jax Beach store and one or two others, and have so far sampled the Firehouse Meatball sub, the New York Steamer (corned beef brisket, pastrami, provolone), The Italian, and my personal favorite so far, the Smokehouse Beef and Cheddar Brisket. These guys are not afraid of flavor! 

Meatballs! Like 'em? Get this!

So here I was, admiring from afar, when I got this invite to join a few of my fellow bloggers and bloggesses at the preview of their newest location in Mandarin. We sampled a couple of their tasty specialty subs (although not the ones pictured here - these were happily purchased on my own dime, my own time, thanks very much) and got the scoop on how they parlayed a few thousand dollars and a dream into one of the hottest restaurant franchises around. 

Meeting the family and staff behind the scenes of Firehouse Subs, one thing was clear. This business is a labor of love. Dad, mom, siblings, all play a role in their success. 

Next to the subs themselves and the overall family vibe, the thing I was the most impressed about is that they clearly remember their roots. Success has not spoiled the Sorensens. A case in point - the good works being done through their charitable foundation, the Firehouse Subs Public Safety Foundation, which provides funding, life-saving equipment, disaster assistance and educational opportunities for first responders and public safety organizations. 

Share The LOVE! Enter to win one of these $10 gift cards!

Another example of their generosity was found lurking at the bottom of this adorable recycled red pickle bucket - one of the ways they raise donations for the foundation is by selling these for $2 each in their stores. 

As our visit concluded we were given one these lovelies and asked to "Share the Love" with our readers - by giving away five $10 "Firehouse Funds" gift cards! So - I am about to do that - right now!  

Comment on this blog post below - or tweet @Nancy_White on Twitter - and tell me why you love your favorite Firehouse sub - or if you haven't tried them yet, which one you think you'll order first when you do! From these comments and tweets, five lucky winners will be selected at random to receive a gift card, courtesy of Firehouse Subs. Good luck, peeps! I'll announce the winners next week. 

Business is Hot at Simply Tasty Thai

Recently, my sister and I set out in search of a hot lunch, and found ourselves in Mayport at one of my favorite "hidden gem" type restaurants - Simply Tasty Thai.

I've only been here five or six times over the years, but it is, in my opinion, the best Thai restaurant I've found in the Jacksonville Metro area.

Don't get me wrong, I like Lemongrass, Tuptim, the Thai Room, Lime Leaf and all of those cookie-cutter spots, but this place, Simple Tasty Thai, is one of those little indy-style places that makes me happy-happy. Real people cooking real food.

Simply Tasty Thai offers both Thai and Filipino favorites, and I noticed on this visit that they have added a few Asian restaurant staples such as Gyoza and Crab Rangoon to the menu. We couldn't resist trying a few - including the Spring Rolls, which my sister proclaimed were the best she'd ever tasted.

The next addition will debut in a couple of weeks - they've torn out the wall to the space next door and are about to expand their seating capacity by over 150%. I assume it's to handle their bustling weekday lunch crowds, because I've never had a problem stopping by on the weekend and grabbing a table for a quick bite.

Here's hoping they are successful in this endeavor - and manage to grow without losing that indy charm that makes them unique and well worth the drive to Mayport.

If you know me, you know I love Thai food. Curry, Stir-fries, Noodle Dishes - my favorite depends on the time of year. Spring Rolls are a fave any time. When the weather gets nippy (which is rare for Florida) I crave steamy-hot green curry.

I find the sweet aroma of coconut milk and Thai basil, a comforting and colorful mix of stewed vegetables, and the heat from the pretty little Thai bird chilis can really chase away the chill.

I like mine with chicken or shrimp, but since I was planning to buy shrimp at Safe Harbor after lunch, I chose chicken. My sister nearly always goes for shrimp if it's on the menu, so she chose the Shrimp in Red Curry. She opted for hot-hot - and it was - with a pleasant balance of sweet, heat and savory tastes. The shrimp were plump and fresh.

We were happy to sit and savor, and catch up on each other's busy lives. From there it was on to Safe Harbor where we scooped up a few pounds of fresh, sweet Mayport shrimp for our dinner.

Congratulations and much luck to the owners of Simply Tasty Thai on the new expansion! We'll be back for more Thai and Filipino favorites.



Simply Tasty Thai
(904) 372-26002292
Mayport Rd Suite 8
Jacksonville, FL 32233
simplytastythai.com

On the Road to Shambala - 95 Cordova

"To put it rather bluntly, I am not the type who wants to go back to the land; I am the type who wants to go back to the hotel."     ~   Fran Lebowitz

As a young woman I was fortunate to find work that allowed me to travel on the OTM plan. I've enjoyed champagne and caviar in a chic Chicago landmark, dealt with hungry packs of corporate types in Vegas, and slept at some famous hotels in the city that doesn't sleep. For the most part, however, business travel is pretty generic stuff.

Nowadays, when I travel, I seek out the unique and unusual. NOT one for over-the-top Disney-style themed resorts or thronging hot-spots, I prefer a spot off the beaten path. Somewhere with style, unpretentious elegance, and charm. 

One such spot is just down the road from our home in Florida. We're fortunate to live close enough to St Augustine for frequent day-trips - lunch at one of our favorite spots, shopping, concerts at the Amphitheatre, plays at the Limelight, visits with friends. 

Many evenings there have included a late night stop at the Cobalt Lounge at the Casa Monica Hotel. Live music, cool drinks, and an ambiance that transports you to another place and time have kept the Cobalt Lounge on my short-list of recommended spots in St Augustine. 

Recently, I was invited to return to the Casa Monica for a dinner at their flagship restaurant, 95 Cordova. A complimentary overnight stay in one of the hotel's premium guestrooms made this an even sweeter deal. 

The Casa Monica is a restored 1888 landmark hotel, listed on the National Register of Historic Places. St Augustine's only AAA Four Diamond Hotel, its location in the heart of the city makes it a great spot for a getaway OR hideaway. 

If you want to melt into a comfortable bed in a posh, quiet room overlooking the town square, or drop your bags in your suite and launch out to explore the Ancient City, Casa Monica offers the best of St Augustine. 

The Casa Monica is a member of the The Kessler Collection  – a portfolio of uniquely themed hotels and resorts. My stay was thoroughly enjoyable. The room was handsomely appointed, the view impressive, and the bed heavenly. 

What really set the experience apart, however, was the people. From the front door to the front desk, the valet parking attendant, the chef and restaurant staff, everyone made me feel like an honored guest. 

Dinner was served banquet style in the private dining room, with several fellow bloggers and members of the media joined by the food and beverage and catering managers. We were treated to several courses, some of which are available on the regular menu, some were created for the occasion by Executive Chef Harlan Walden and Executive Sous Chef Tim Haire. The starter was the hotel's signature appetizer - Kessler Calamari. Moroccan flavors make this unique preparation a standout. Topped with Asiago, fresh cilantro, tomatoes, olives and a Moroccan aioli, this dish was my favorite of the evening. Apparently every Kessler Hotel has this on the menu, so if there's one near you, go check it out for yourself. When I return to the Cobalt Lounge, it's what I'll be ordering.

The Seared Duck Breast with blackberry compote and crispy Yukon gold potato hash was topped with  tender baby corn shoots, which everyone seemed to be charmed by. They were an artful addition to the composition of the plate. 

I adore rare duckbreast, but my dish was a tad undercooked - a hazard of banquet service. The fat hadn't rendered out, and the  flesh was a little too chewy. The potato hash was delightful though, and the berry compote was a lush accompaniment. 

A pineapple cucumber salad was garnished with baby cilantro and paired perfectly with a Napa Sauvignon Blanc. 

The sweet / salt flavor profile was pleasant and the cool, crisp cucumber complimented the lush, sweet pineapple nicely.

Another sweet / salty dish, an Intermezzo of  watermelon granita followed. 

Coriander crusted Sea Scallops came to the table resting on a bed of whipped black beans and roasted corn salsa. 

The scallops were plump and the black bean puree was flavorful, but I wasn't completely won over by the dish. 

I felt the fragrant coriander crust overwhelmed the scallops, and was a little heavy on the salt, but I give points for originality. 

Our final protein course was a tender Braised Pork Osso Bucco accompanied by truffled sweet mashed potatoes, roast brussels sprouts and parsnips. The enormous pork shank was fall-off-the-bone tender, and the glaze seemed to have some Asian five-spice notes. The perfect truffled mashed sweet potatoes were the essence of autumn. 

The brussels sprouts on my plate, however, and the accompanying parsnips, were disappointingly under-cooked. I love brussels sprouts, but when I popped half one into my mouth  I found it was practically raw, and tasted heavily of sterno. 

I sliced into the parsnip next, and it was almost too crunchy to bite into. I got the impression that the vegetables were being considered more photo-props than sides. 

The dish looked lovely, and I assume that under different circumstances, during a regular dinner service without our foodie-paparazzi act to consider, this would be a stellar dish.  

Dessert was a chefs creation of Earl Grey Panna Cotta, served with macaron and fresh berries. This was a winner - and I am fairly sure I lapped up every bite, despite being quite full from the previous courses. 

The view from my room!

The evening was made even more special by our gracious hosts, who gave us a reception and tour of the hotel in addition to this splendid dinner and accommodations. While some of our crowd moved on to enjoy the nightlife in St Augustine, I made a beeline to my room, and dove into the incredibly comfortable bed for a restful night's sleep. Late checkout in the morning meant time to enjoy a cup or two of Starbucks coffee in my room, then a short drive up A1A and I was home in time for lunch. Thanks again to the staff at Casa Monica, and 95 Cordova, for a most enjoyable escape. 

95 Cordova

95 Cordova St
St Augustine, FL 32084

I will always disclose when I have received free food or swag, but I will not allow said gift to color my opinion or reporting of the food and experience. I attempt to share in plain terms what I do and don't like, and if I like it, I will urge you to try a place for yourself and form your own opinions. I'm not a trained chef or expert in any food related field, I just appreciate the social and cultural aspects of good food and dining experiences, and I enjoy sharing them with you through my blog. Thanks for reading!