The Dining Diva of Frederick, Maryland

Finger-Lickin' Darn Good Chicken - Sardi's in Frederick

2010-10-20T18:47:00.005-04:00

Oh, my sweet, succulent, zesty bird – wherefore art thou? After years of nibbling on rotisserie chickensof every ilk :Boston Market, Kenny Rogers Roasters, Weis, Giant Eagle, Sams, Costco – and yes, even my trusty Ronco Showtime Rotisserie (which I DID order before midnight and was subsequently rewarded with 3 free , absolutely free, bags of chicken-leg elastic ties), I have finally discovered what could be my perfect poultry platter. Crisp-skin, intensely seasoned, Sardi's Peruvian Chicken: Pollo A La Brasa

If you were to drive “down-the-road”, you would have a plethora of Peruvian restaurants from which to select. Rockville Pike alone has a chicken shack in just about every one of their myriad strip-centers. But honestly, why tangle with the MC traffic unless of course you have a hankering for A&J’s Dim Sum or some spicy eggplant at Joe’s Noodle House?

No, my friends, you do not need to gird up your loins for the long haul to Rockville if you are craving some robust rotisserie chicken. You can gird up your loins and hit our very own Golden Mile for a quick trip to Sardi’s.

Sardi’s is located in a small strip center just off of 40 on McCain Drive, two doors down from Doc Geiser’s and directly across the street from Home Depot. And in case you’re wondering, yes, the outside ambience is very much indeed a good indicator of the general ambience you will find inside. Formica tables. Cafeteria Chairs. Bright lights. Spanish Language televisions broadcasting soap operas and soccer. Counter Service. Definitely not the destination for a romantic tete-a-tete with your paramour. But just right for eating family style and licking your fingers.

If you aren’t familiar with Peruvian Chicken, well, you sure are pretty darn late to the party and it’s high time you got acquainted. At Sardi’s, whole chickens are marinated and rubbed with a savory spice blend, skewered and then spit-roasted over a blistering charcoal fire. The spit roasting keeps the chicken moist all the way to the bone and has the capability of transforming the skin into a crackling salty explosion of flavor.

Usually the meat is juicy and moist and the skin is perfectly crispy. The ladies in my family, well, we’re chicken people. And when we get a really good piece of chicken, we are happy. But sometimes, we aren’t as happy as we would like to be. There have been some sad occasions brought on by dry white meat and flabby rubbery skin. I do not like dry meat. I do not like rubbery skin. The only good thing about rubbery skin is that I’m not tempted to eat it.

I’m not really sure what the cooking difference is between perfectly cooked birds and the flabby ones – my guess is that the perfect ones were extracted from the oven just as we ordered, and the less perfect birds sat waiting, lonely on the cutting block, waiting for a buyer.

But even if the chicken is a tad dry at times, do not panic, there is a cure. All you have to do is swirl the meat around in one of the three delicious salsas available for chicken dipping: Salsa Verde, a spicy blend of cilantro and aji peppers, Salsa Amarillo – kind of a spicy mustardy sauce, and an Aioli – a mild garlicky mayonnaise. With these sauces, you could probably make just about anything taste pretty good.

With many of the chicken platters, you get a choice of side dishes. In general, I was not a big fan of many of them. They have some kind of a vegetable medley that looks like someone opened up a bag of frozen diced vegetables and just steamed them. There are the ubiquitous rice and beans. And there’s some type of Peruvian corn with the most gigantic mutant kernels I have ever seen. Hot off the steam table they were bland and starchy.

There is, however, one real keeper of a side dish: the ultimate diet-buster, Deep Fried yuca. What could be better than taking heavy duty carbs and deep frying them? Keeping your hand out of the potato chip bag is nothing compared to trying to keep it from reaching for one more fresh-out-of-the-fryer spear.

There are plenty of other options on the menu other than chicken. Lomo Saltado, Souvlaki (the general manager is Greek), Churrasco de Pollo (chicken marinated in cilantro, peppers and onions), ceviches (very good, but not always available, and served with canchas – Peru’s version of a corn nut only fresher and tastier), and for the less adventurous in your group: Salchipapas (basically cut up hot dogs mixed up with French fries and served with catsup and mayo).

So if you’re beyond looking longingly into your loved ones eyes over gentle flickering candlelight, and instead have a hankering for some finger-lickin’ good chicken – you now know where to go. Sardi’s : Pollo A La Brasa

Sardis Chicken- Frederick50 N. McCain Drive, Frederick MD 21702
Tel: 301-620-7717
E-mail: sardis@sardischicken.com

Diva on a Diet

2010-05-05T12:16:00.010-04:00

So, You may have noticed that I have been missing in action in 2010. At least, I hope you’ve noticed. Anyway, my lengthy absence can be fully attributed to my recognition in mid-January that my increasing girth necessitated a conversion from being the Dining Diva into a Dieting Diva. As it turns out, the change from Dining Diva to Dieting Diva was a direct result of too much Dining and not enough Dieting. Kind of ironic, don’t you think?

Though I may not have been a frequent visitor to many local restaurants in the last few months, I have nonetheless continued to consume a wide variety of, shall we say, interesting meals. Some have been interesting in a pleasantly good way, others – well, let’s just say the mishaps have made for some significant additions to the compost pile and some pretty happy canines in the Light House. One of whom may soon need to join ranks with me in our quest for sveltitude.

But, we shan’t dwell on the negative. Nope. Instead, for those of you who may have found yourselves in a similar weighty predicament, here a few delectables available at local restaurants that are both delicious and calorie friendly:

Ceviche: Thank goodness for Cacique, Mexicali Cantina, and La Flor de la Canela! This medley of fish, shrimp and scallops is enhanced with two of my favorite flavors: Lime and Cilantro. Light, refresting and good for you. Smack my hand if you catch me ordering the guac.

Gazpacho: I have spent more than a couple of afternoons with the hemp-wearing patrons of the Orchard. Smack my hand if you catch me ordering the veggie tempura

Ahi Tuna Sashimi: I know it’s a chain, but darn it Bonefish Grill has some mighty fine fish and pours a strong and briny dirty martini. Smack my hand if you see me reaching for the Bang-Bang shrimp.

Green Papaya Salad: Any Thai, and most Vietnamese restaurants make this salad – but in Frederick, Bangkok Thai kitchen does it very well! Smack my hand if you catch me ordering Drunken Noodles.

Zoë’s Chocolate: Oh, I don’t care - just go ahead and Smack me now –it’s worth it! This candy is so amazingly fabulous, I REFUSE to give it up entirely.

There are times, however, that I do actually stay home and cook. This is not nearly as much fun as it sounds. My biggest challenges have been increasing my tolerance for unexciting food and adopting a regimen of portion control. What the heck? THAT’s a portion??? .

I am now a fan of high fiber low fat flat breads from Costco. Fresh out of the bag, they can be used to wrap a variety of fillings. And everything you eat will taste like you wrapped it in a giant rubbery piece of high fiber low fat cardboard. My tolerance can only sink so low. Not one thing was enhanced by wrapping it with this flabby sheet.

But, if you take that same flabby sheet and bake it in the oven for a few minutes – it transforms into a great big giant cracker that can be topped like a tostada and covered with a multitude of toppings that will effectively kill the taste of the bread.

Now, that’s what I call cooking!

My favorite toppings :

Poblano Peppers and red peppers sautéed with Sliced Onions, sprinkled with reduced fat cheese and baked until the cheese melts. Top with a mountain of pico de gallo and cilantro. Squeeze lime over the top.

Mix up some Fat Free cottage cheese with some sugar free jelly. Spread the mixture over the top and put a plump blackberry right in the middle. Pretend this is a pastry.

Cook up some eggbeaters with mushrooms, onions and fresh herbs (I like tarragon, but basil is also good). Spread over the cracker, and top with one of those little 50 calorie containers of broccoli with cheese sauce that you can buy in the frozen food section of the grocery store. Somehow, eating all of this together minimizes the fake-butter, fake-cheese flavor of the broccoli.

If I’m feeling really virtuous and rested, I will actually cook. Here are a few things that I have made that managed to bypass the compost pile:

Grilled scallops with assorted grilled vegetables

Red Thai Vegetable Curry made with Light coconut milk

Fish Poached in a Sweet & Spicy Asian broth

Singapore Poh Pia

Hawaiian Ginger Chicken Stew

I must now sign off because I am weak with hunger. I hope to report back soon with more reviews that you can actually use…

A Russian Peasant goes to Volt

2010-01-22T15:27:00.011-05:00

First, let me say that I am in no way qualified to judge or critique Volt from a true haute-couture of food perspective. I really don’t know if a beet infused foam bead tastes like a beet infused foam bead should taste. I’m only able to say whether or not, from my peasant perspective, it tastes good. I shall leave the wheatgrass foam critiques to the Tom Colicchio’s of the world.

So….does the food at Volt merit all the glory received since the latest season of Top Chef began to air? Well, after 5 visits, I can emphatically say yes…and no.

Oh, you already know why the answer is “yes”. The style, the service, the ambience, the vibe of the place. And, much of the food is pretty darn deli

cious. The portions are smaller than we have come to expect from restaurants. But the complexity and intensity of flavors more than make up for a reduction in volume. Plus, although the sizes appear small, I have never left t

here unsatisfied. (I’m just wondering – are their portion’s size actually what a serving should be? Hmm…that could explain SO much )

Pork tenderloin has been on the menu for two of our visits to Volt. Both times, the dish was artfully presented and appropriately accompanied by perfect little vegetables. The preparation of the meat however has been inconsistent.

At lunch, the pork was perfect: soft, tender, and nicely pink in the middle. My dinner entrée, sadly, didn’t fare as well. Though it was seasoned nicely, the meat itself was overcooked and kind of dry. Not so dry as to be inedible, but dry enough that I wasn’t making the swooning noises that normally accompany dishes prepared at Volt. Dry enough that I wished I had kept my salad so that I could swirl the meat around in the left over vinaigrette.

Before you start hollering at me and admonishing me for not sharing my feelings with the server so that the kitchen had a chance to fix the problem, let me explain. Yes, I could have sent it back and waited for them to remake the dish. But everyone else at the table had their food already and it would have put a real damper on the evening if I delayed everything by sending back my dinner. So I didn’t.

Plus, at this high level of cooking, shouldn’t someone in the kitchen have noticed that the meat was brown instead of pink? The meat was sliced before being brought to the table so the center of the meat was clearly visible to the cutter/presenter/server. This wasn’t a beat the clock in a Top Chef challenge so there was surely enough time for t

hem to recognize the problem before they delivered it to the table.

Lucky for our table, the other three had dishes that were just fabulous. Lobster that was tender and sweet and tasted of the sea. Beef that was meaty, rare and meltingly soft.

By the time dessert arrived and the sauterne was poured, all negative thoughts of pork were banished. My friends, I just can’t describe the dessert well enough to do it the justice it deserves. I’m thinking that it was very much like the dessert BV made during Episode 9 of Top Chef (http://www.bravotv.com/foodies/recipes/ganache-with-spearmint-ice-cream-and-chocolate-tuiles).

It was chocolate and chocolate and some chocolate and creamy and rich and smooth and, well, if I were at home I would surely have licked the plate.

The lunch cavalcade of chocolates was less successful. This time, instead of a dark chocolate ganache, it was white chocolate (which, of course, isn’t chocolate at all but cocoa butter sweetened up and flavored so that it tastes good – but it still ain’t chocolate.)

The ganache was served with a smooth milk chocolate ice cream and crispy chocolate tuiles. 4 out of 4 of us loved the ice cream. 0 of 4 of us liked the odd, somehow gelatinous ganache.

Nobody took a second bite. Then there were these little flat candied Florentine-looking crisps placed into the ganache, just so, to give some height to the dish. Pretty. Everyone took a bite. Brows furrowed, we asked each other, “Does yours taste burnt?” We asked our very fabulous server about it and he informed us “They are supposed to be burned”. Really? Burned is a good thing? Who knew?

To me, it wasn’t that good kind of crackly burned like the top of a Crème Brule. It was more like when you put the cookies in the oven and then get so engrossed in Desperate Housewives that you forget all about them and come back later to hard disks with dark brown edges. If you were to eat only the edges – it would taste freakishly similar to the tuiles. What can I say – if they’re supposed to be burned, they’re supposed to be burned. What do I know? As I said before, I’m a peasant.

Let’s see, what else did we have. There was the creamy, rich chowder with a sweet little scallop in it. What fabulous flavor. Striped bass on a potato soufflé with mussels on the side. My fish was so perfect and so sweetly non-fishy, that even a non-seafood lover would have fallen for it.

I could have skipped the mussels though. They were cooked well, but very fishy. That’s the thing with mussels – you never know how they’re going to taste until you actually taste them. One day, you can get big, plump tender and juicy mussels – and the next day, well, you get the Jersey Shore, Bro.

This has gone on long enough – time to wrap it up. Do I like Volt? Yes. Is it perfect? Not yet. Should you go? Absolutely. And cross your fingers that the real chocolate ganache is back on the menu…

Volt on Urbanspoon

Friscos - Sandwiches, Salads, Potatoes - Oh My!

2009-10-29T18:25:00.009-04:00

AKA Frisco’s

Wedgewood Blvd (off of English Muffin Way)

301 698-0014

I like this place. Even though every single person working there is:

Younger than I am

Cooler than I am

Now that I’ve gotten that ego basher out of the way….let’s talk. As I said, I like Frisco’s. They don’t have the best sandwiches in town (Juliet's Italian Market in downtown Frederick and The Buzz in Monrovia do), but they do have decent sandwiches, huge salads, fair prices, cool ambience, good cookies, and lots of avocado. Oh, and of course, Exploded Potatoes.

Let’s start with the exploded potatoes because, let’s face it, almost everybody does. Usually, you can expect every bite to be a hot, tasty combination of potato, cheese, onion and bacon. You will want to take that little plastic spoon and get into every nook and cranny to get the last bite out. But, sometimes - the kitchen has a bad day. Greasy potatoes, dry potatoes, over-dressed potatoes. I’m sure there’s a recipe back there – but given that a potato’s natural sugars and moisture content can vary – the cook needs to adapt to changing produce conditions.

Sandwiches – just a huge variety. From the all-veggie Mission with melted brie, to the S.F. Fatboy – a carnivores dream with ham, salami, bologna, provolone, Cheddar cheese, lettuce, tomato, Bermuda onion. The fillings are always generous and the choice of toppings vast.

Alas, I’m not a fan of the breads they use. Many are just soft, insipid, filling holders - they add nothing to the sandwich. A really fantastic sandwich is good inside and out. They need some real bakery breads (hello, Stone Hearth!). It might add a few cents to the sandwich, but it would be worth it for the added savory value.

Salads- trust me on this – even if you are a gezunde eater, you should order the small. (If you have no idea what gezunde means, then you obviously haven’t been to enough Bar Mitzvahs. I will help you. An example. You are at a reception. The “Harringtons” have enjoyed the cocktail hour and have consumed 2 chicken satay sticks and a mini-quiche. They are full and cannot eat dinner. Uncle Izzy scarfs down 12 satay sticks, 3 deviled eggs, a mountain of meatballs, a pile of pickled herring and has a roll tucked under his arm – just in case. He then polishes off the 4 course Cornish hen dinner with optional (yes I will, thank you) dessert. Uncle Izzy is, my friends, a gezunde eater).

So – unless you are Uncle Izzy, or are sharing, order the small. The aluminum pans they are served in are piled high with crispy lettuce and smothered in the toppings of your choice. The Santa Fe is especially good. Romaine lettuce topped with Southwest chicken and surrounded by veggies, pasta, sour cream, tomato salsa, & shredded cheese. Cobb Salad fan? Theirs starts with Romaine lettuce topped with diced turkey, natural pasta, crunchy fresh cut veggies, bacon, ripe California avocado, and shredded cheddar cheese.

Sounds SO GOOD. But alas, they ruin it. Why? Bottled dressings. Why oh why oh why would you take a deliciously fresh salad and pour nasty bottled dressing on it? Especially when it’s so easy to make dressing from scratch. You know, it’s one thing to have bottled dressing at Subway – but a restaurant that prides itself on serving fresh salads should go the extra step and serve fresh dressing as well. (A question for all you good people out there: Would it be rude to bring my own dressing with me? Lord knows I often have to ask for guidance when determining the rude-factor of something I am considering. Tact is not my strong suit. So – feel free to comment. If I love their salads and hate their dressings…would it be ok to bring my own? I await your response)

Soups – others seem to like them, but they have never made one that I was crazy about. They aren’t bad, they just don’t hit the right flavor notes with me. I can’t pinpoint what it is that I find lacking in them. They taste, and I hope like heck that I’m wrong, like they are made with canned goods. Maybe pre-made salsas and canned tomatoes? Too much cumin? It’s kind of like art – I can’t define why it’s not good, I just know that I don’t like it.

Wine – go on Friday to their wine retail store. All wines are just $1 over cost. Now’s the time to sample that luscious pinot that you have salivated for ever since Sideways.

All in all, I like Friscos. And with enough of that well-priced Pinot Noir – I can start to believe that I’m as cool and young as the cool, young people that work there...

Erring on the Side of Kindness - A Tale of Woe

2009-10-23T15:53:00.002-04:00

Every now and then, I need a little motivation to get myself in front of the computer and update the old blog. Sometimes, it’s a particularly delicious meal that provides the necessary push. Sometimes, it’s that doggone Frederick News Post that gets me going.

Oh, why oh why do I continually let the FNP push my buttons? Why can’t I just take a deep cleansing breath, let it all go and get back to my happy place? I’ll tell you why.

3 years ago, when I turned 50 (ouch), I embarked on a mission. I decided that henceforth, I would abandon my judgmental ways, and embrace the philosophy of “erring on the side of kindness”. Given that I was innately biased toward “erring on the side of sarcasm”, this was a pretty monumental undertaking.

For (what seemed like) months, I actually paused and gave some consideration to what I was about to say before actually saying it. I offered to help others without being asked, and did so non-begrudgingly.

What a positive move, a righteous path of personal growth, spiritual awareness and all that other new-agey stuff the yoga people seem to like so much. A new me. A better me. Enlightened and enriched.

2 very bad things happened.

The first, and really quite irritating phenomenon, was that NOBODY NOTICED! When my so-called friends were asked how they were enjoying the new, “kindness erring” me, they were nonplussed. Really??? How was that possible? How could they not have noticed how I purposely did NOT simulate the gag reflex when they suggested eating at Olive Garden? How did they miss my NOT rolling my eyes when they ordered their steak well done? Seriously folks, I was erring like crazy!!!!

Oh, and the second bad thing that happened? Well, all those times that I was kindness-erring when my natural instinct was to judge, caused my body to rebel. All the bottled up hostility and sarcasm had nowhere to go, so it just kind of coalesced into one giant tumor in my neck which the expert doctors at Hopkins had to remove.

So, in the interest of saving my life, I have had to abandon the whole kindness boat and re-embrace my natural philosophical style of judge and opine. Which is why I just CANNOT take that flippin’ deep breath and get back to my happy place when the FNP annoys me.

And why am I annoyed today? Well, obviously it’s got to be something food related. And naturally, it’s once again the infamous FNP “unannounced dining experience ” article . Today, writer Bill Cauley (whom I thought was a sports reporter), wrote all about his recent lunch trip to El Sloppy Taco in Brunswick.

As it turns out, there wasn’t that much to tell. For, you see, Bill shares with us that he’s “ not a big lunch eater”. Great. So why exactly did he go to the restaurant for lunch? Trooper that he is, he ordered anyway. ONE taco. ONE! Not a taco combo platter, not a taco plus some side dishes. Nope. Just one single taco. Didn’t even add much of the hot sauces because, at least for Bill, “hot, spicy stuff tends to revisit a person at inopportune times”. Wow. Good to know. .

Lucky for us, his dining companion was there to fill in the gastronomic gap. Psyche. Dining companion wasn’t hungry and only ordered chips & salsa!

Wow. One taco and some salsa . Oh, the information overload! Stop! I can’t absorb any more!

Bill – why bother writing this at all??? And, Frederick News Post – why bother printing it? How does this even remotely serve the reader? I see how it might serve your advertisers – but it’s not going to do them a lot of good without readers.

Anyway – I feel much better now. I am taking nice big, deep breaths and getting back to my happy place.

A Pig's Tale

2009-09-24T16:48:00.011-04:00

Mick’s New American Bistro

207 W. Patrick Street

Frederick, MD 21701

301 662-0373

They say every picture tells a story don’t it? Today it is your turn to relive grade school. Take a look at the before and after pictures or our bowl of Lilly’s Chili from Mick’s New American Bistro. Write a brief summary of the story behind the picture. What do you think happened? If you need some help, I’ll give you a hint. At one point, the “after” picture looked strikingly similar to the “before” picture. Discuss.

Oh yes ma’am we sure did love that chili! Actually, there’s an awful lot to like about Mick’s. The ambience, the people, the food. Every meal we have had there has been successful. Not every course at every meal (as you will read about later) – but overall a terrific place to eat.

The menu has a wide variety of options – from pork chops and steaks to veggie wraps and beet salads. I’m a big fan of gazpacho. I’m a big fan of Bloody Mary’s. Chef James Strine concocted the perfect medley – a toothsome bowl of fresh goodness, topped with avocado and jazzed up with a nice kick of horseradish. Next time – I think I’ll partake of an icy cold sip or two of Grey Goose to complement this zingy soup.

Although some entrées are a tad pricey ($34 for the 16 oz strip) – they are still a darn good value. Decent sized portions prepared beautifully and served with side items that are an integral part of the dish – not just a throw-away to take up room on the plate. Order the Scallops a la Plancha and you get big plump diver scallops served on a cloud of polenta and topped with a fresh fennel, radish and citrus salad. Ahh, polenta. Made properly, as it was at Mick’s, polenta becomes a smooth creamy pillow worthy of being partnered with sweet diver scallops. Made poorly, well – I’ll just say that the thought provokes a southern style flashback. Back to those long-ago college days and the 2 AM road trips to the local Steak & Egg. We didn’t have no stinkin’ polenta back then. We had grits. And at the Steak & Egg they came hot, hard, bland and congealed.

Back to Micks. And more specifically, Mick’s Meatloaf Muffins. Big, meaty, hearty, delicious. Served with smashed potatoes. As an aside – why doesn’t anyone serve mashed potatoes anymore? Why are they always smashed? Is there a difference? Or are smashed just mashed that they didn’t mash all the way? I seem to remember that years ago folks would complain if they found lumps in their mashed potatoes. Now – they complain if there aren’t any. Personally, I like the lumps. I’ll eat the smooth mashed ones when I’m in the home and don’t feel like putting my teeth in.

Back to Micks. And more specifically the Crispy Chicken Wrap. This sandwich hit all of my fabulous daughter’s favorite flavor notes. Fried chicken (and we all know that crispy is a euphemism for fried don’t we? But, because it’s “chicken” we feel better about it. Don’t ask.). And Blue Cheese (and on this sandwich you better LOVE blue cheese because it is plentiful and it is S-T-R-O-N-G…Maytag maybe?). So, overall a pretty tasty meal. The veggie wrap was fine – but not phenomenal. And, truth be told, how phenomenal can a veggie wrap really be? Mick’s does so many things well, why was I wasting time on veggies anyway? My mistake.

One item I did order provoked a bit of a shiver in me. Not the good kind of shiver you get when the food is so gorgeous that you want to faint. Rather, in a wild capricious moment, I thought it would be a good idea to order the special appetizer of the day: Fried Pigs Tail. Why, I ask you, why in the world did I think that this would be a good idea? Well, two things really were contributing factors in my decision. First – it was only 5 bucks. Not much risk there – pretty small gamble for a wild woman throwing caution to the wind. Second – it was deep fried. Come on – admit it. You too are probably thinking that pretty much everything tastes better when it’s deep fried. How else to explain the popularity of deep-fried twinkies? Anyway, as it turns out, I was kind of wrong about the whole deep fried thing. As it turns out, there really are some body parts that should be left in the “thanks for coming” bowl. The tail wasn’t particularly bad tasting – but, hard as I tried, I just couldn’t get over feeling that gnawing on the dang thing was just plain unappealing and a bit gruesome. Plus – it’s very hard to look fabulous and feminine with a pig tail sticking out of both sides of your mouth.

I shall not let the pig tail tale keep me from returning to Mick’s. This bistro is quickly becoming one of our favorite go-to places for both lunch and dinner. And, hard wooden booths notwithstanding, we feel very much appreciated and comfortable in every way.

Mick's New American Bistro on Urbanspoon

What’s the Buzz…I’ll Tell YOU What’s Happening..

2009-09-05T12:36:00.004-04:00

The Queen Bee and her trusty Worker Bee are cooking up some pretty darn good fare at The Buzz in the Green Valley Shopping Center in Monrovia. Never would have heard of it had there not been an article in the FNP about this sandwich shop. As you may be aware, I’m not a big fan of the dining “reviews” in our local paper. However, I sat up a little straighter and paid attention to teacher when the reporter, Wendy Lerner, noted that the baked goods were made fresh daily.

Historically the Frederick paper is loathe to critique, so I was more than a wee bit skeptical about the laudatory review. But, for the sake of my devoted diva followers, I figured I would sacrifice myself and take the risk. Especially with the allure of onsite baking – that sounded pretty promising.

Oh my my. Promise Kept!! The sandwiches? Full figured, and guaranteed to help you get that way, too. Turkey, cheddar, avocado, bacon with garlic aioli on sundried tomato bread. Or…chicken salad – big chunks of meat held together with real mayo and seasoned with fresh herbs. Or maybe this will get you salivating: - Turkey, walnuts, fig, and goat cheese on raisin walnut bread . Baby greens w/sugared pecans, gorgonzola cheese, figs w/balsamic vinaigrette - served with banana bread

Toto – are we still in Frederick County???

The breads? Delicious. Dense, flavorful, firm. Just like I like my ..oh, never mind. The Stone Hearth Bakery in Shab Row delivers fresh, interesting bread 3 times a week to keep the Buzz supplied with yeasty wonders.

The apprentices and I had a little chat with the Queen Bee, Minda Metz (that’s right, Minda not Linda), who introduced us to her business partner and head baker, Worker Bee Allison McGaw. Allison makes the amazing baked goods that tempt and torture you from behind the glistening glass case. Every single one of the desserts is made on the premises – and they are fantastic. Butter. Brown Sugar. Chocolate. Butter. Brown Sugar. Coconut. Butter.

As the apprentices and I were gabbing merrily away – Minda, in a well-received and much appreciated gesture of gratuitous sucking-up, brought us a plate of coconut pecan bars. Imagine a pecan pie (not the gloppy corn syrupy kind, but the good kind Great Aunt Agnes from Georgia used to make), with a crust made not out of Crisco and flour but from butter, brown sugar & coconut. Yowza.

Let me also note, that because I suffer for you, I forced myself to buy 3 more bakery items to take home for scientific testing purposes. Oh, the things I do for you. As for the test? Well, I’m happy to be able to give a well deserved “A”.

As you can tell, I am now a fan of Buzz. I only wish they were closer..On second thought, it’s probably best that they aren’t. Frequent forays to this friendly shop will guarantee a lifetime of job security for my Weight Watcher meeting leaders

The Buzz

* 11801 Fingerboard Road * Monrovia, MD * 21770 * 301-865-4900 *

http://www.thebuzzgreenvalley.com//index.html

2009-08-09T22:07:00.002-04:00

Hinode Japanese Restaurant

Carroll Creek, Frederick

You know how they say that dining out on major holidays is strictly for amateurs? Well – I have another day to add to the list of dates on which you should just fire up the grill and stay home. Gallery Walk – First Saturday in Frederick. OMG what a fiasco.

In the perfect little world I had dreamed up, I thought I was enjoying the perfect trifecta:

1. A gorgeous evening

2. First Saturday of August and tons of people strolling the town and enjoying the Dog Days of Summer in downtown Frederick

3. Picture perfect setting for 16 of us to enjoy an al fresco meal at Hinode on Carroll Creek

Reservations for our outdoor tables were made weeks in advance. My brother and his family were coming for a visit - thrilled to escape the weeks of seemingly endless precipitation that was striking New Hampshire. What a welcome respite it was going to be for them to forget about building an ark and lounge instead in beautiful humidity-free Maryland! (Can you believe that Maryland was enjoying better summer weather than New England? How is that even possible? Truth stranger than fiction…)

Anyway, after an hour or two of shopping and admiring all the adorable dogs dressed as cowgirls, we arrived at Hinode – hungry and oh so very very thirsty. We were happy to find our table all set and ready for us. Good so far! Saturday night, cool breezes, and the dinner table waiting for us. Happy. And now, sad. Because having the table ready was as good as it got that night. You see, as it turns out, it really was just the table that was ready. Nothing else. Nobody else. Not a single sole at the restaurant was even remotely prepared to serve us. 7:30, 7:40, 7:45. Ghost town. Finally, one of our more assertive family members waved down a man that looked like he could have been the manager. He mumbled something about finding someone and disappeared into the building.

High hopes were dashed when this same suited man emerged from inside Hinode, alone, and proceeded to go off to smoke a cigarette.

Finally, at 7:50, our server arrived. Woo Hoo!!! He apologized for the delay, took our drink orders and scooted back inside. We were all still in good moods – socializing, chatting, catching up. Well, the adults were still in good moods. The 16-20 year olds were getting anxious. And by anxious, I mean really Hungry.

Around 8:00, our drinks started arriving. In shifts. First some water. But, they ran out of glasses, so only a handful of us got water. 5 minutes later, one bottle of wine. 5 minutes later – a lychee martini. They had also run out of regular sized martini glasses so the server promised to provide a free refill once my sister had polished off the mini-martini.

Eventually, some of the men got their beer.

The server told us that once we ordered our food, it could be a L-O-N-G wait because the kitchen was backed up and they were short staffed. We had no idea just how long L-O-N-G would be.

And here’s what irked me. I looked around at the rest of the restaurant – and it just wasn’t full. Thinking it may have been packed inside, I looked in there, too. Nope. Maybe 1/3 of the tables had diners. So how is that they were so backed up and ill prepared? How could they be out of water glasses? And martini glasses?

It’s not like Gallery Walk is a surprise occurrence that the Downtown Frederick Partnership foists upon unsuspecting merchants randomly. It’s the first Saturday of the month. Every month. That’s why it’s called First Saturday Downtown Frederick!!!

Pretty much, you can be sure that if you manage a restaurant and you are paying the price to be located right smack dab on the creek – then you are going to be rewarded with hordes of customers on the first Saturday of the month. Especially if the weather is nice. Hello! Weather.com…had you checked it out, you might have had a clue! I apologize for the sarcastic digression. But really what I’m trying so ineloquently to say is that it should not have been a surprise that people were going to be there to eat. Plan for it man, plan for it!!!

Anyway…90, yes you read that right NINETY minutes after we arrived, dinner was served. Was it tasty? Yes. Was it fabulous? No. Was it worth the wait? Hardly. Was it enough food? Well, I’ll just put it this way. Within four minutes, every one of the diners under 25 (6 of them) polished off the very small but pricey portion and high tailed it to 5 Guys to get something substantial to eat. And Kudos to 5 Guys – the 6 of them were back in 10 minutes with hot burgers and fries! (See picture above)

Because we were all happy to be together and it was such a beautiful night, we did have a nice time enjoying the great outdoors and sharing glasses of water.

But, as far as ever returning during First Night? That would be a definite hi NO de

Cellar Door, Downtown Frederick

2009-08-07T23:13:00.007-04:00

Cellar Door Restaurant

102 North Market Street

Frederick, MD 21701

301 695-8460

cellardoor@frederick.com

Dining Diva’s Grade for the Cellar Door: C .

Hanging around one early evening, thinking about dinner, and thinking about how I really didn’t want to actually get up and make dinner, I decided to log on to restaurant.com and see if anything good popped up. Hmm..there were all the regulars: Bushwallers, Liberty Road (no AYCE crabs though), Barley & Hops, Houlihans…same old same old.. Oh – but look! A surprise – Richard Belle’s new restaurant The Cellar Door is on the site. Bingo. .

The Cellar Door is appropriately named – basically there’s a Door on Market Street through which you enter. The lovely young lady stationed at the entrance escorted us down a flight of stairs that could best be described as stark. It kind of reminded me of the old Brown Pelican – remember how you had to descend a few stairs and then you emerged in a dark yet somehow cozy room? Well, it was kind of like that. We descended some dingy stairs and were pleasantly greeted with a dining room that was warmly lit and inviting. Nice.

Enough about the décor. Let’s talk about the food.

First, the appetizer - a $12.50 crab dip. If you like cream cheese and sour cream and some spice – then you are in luck. This dip had a preponderance of each. Personally, I like to actually find CRAB in my crab dip. In this case, the promised lump crabmeat was more of a passing notion rather than an integral component of the dish. Kind of like the vermouth in a James Bond’s martini…A hint, a suggestion, a wink. Listen, if the dish description says that it has Jumbo crab meat, than dag nab it make sure there are some actual hunks of crab somewhere in the bowl. On a positive note – it was nice and hot. Hot, melty, cream cheese and sour cream. Don’t get me wrong – I like hot cream cheese as much as the next college student – just not for $12.50, and not when I’m promised jumbo crab! With more crab in it, this could have been a winner.

Next up…Caesar Salad. Hmm… I guess if you figure that Caesar was an Italian guy and you figure it’s ok to substitute Italian dressing for Caesar…then I suppose it was a Caesar Salad. But if you think, as I do, that Caesar dressing is made from eggs, EVOO, worcestershire, parmesan and anchovies – well then, you would have been disappointed in the Cellar Door’s version. A basic green salad with vinaigrette. Grade: D

Scallops were listed as one of the evenings specials. Salivating, salivating - Love those creamy, rich, Diver scallops that taste as sweet as perfect summercorn. Before ordering though, I needed to make sure that these wouldn’t be those fat wet blobs soaked with preservatives and additives that prolong life and diminish flavor. I think I surprised the server with my question, as he had no idea what the difference between regular and diver scallops was. That’s OK – my kids wouldn’t know the difference either. I just wanted him to find out from the chef which they were. Bummer. Wet processed scallops.

All of us ordered some version of the filet. Voracious teenage boy ordered meat and nothing but meat. Voracious middle-aged man ordered meat and nothing but meat. Teenage girl and your very own Diva chose Surf & Turf – which was a juicy filet nestled alongside a crabcake.

The first thing we all tasted was salt. Salt salt salt salt salt. Now, I know that the quantity of salt consumed is a matter of personal taste. And, I personally enjoy a hefty dose of salt. But this was like the dead sea. Teenage boy thought the salt enhanced the flavor. Adults felt a bit of scraping was in order.

Lest you think all I do is complain – here’s a compliment…Salt notwithstanding, the filet was beautiful. Seared and cooked just as ordered, it was tender and juicy. Voracious teenage boy consumed entire meal in 3 minutes. Voracious middle-aged man kept pace. Dainty teenage girl and voracious middle-aged woman quickly followed suit with their filet/crabcake combo.

And, happy happy, the crab cake was stuffed with crab. Plump and round and delicious. The chef definitely did a better job with the main course than with the starters.

Would we go back to the Cellar Door? You betcha. We will just be mindful of the chef’s strengths and ask for a bit of restraint with the salt.

Palm Beach Florida Eats- The Dune Deck Cafe

2009-07-21T21:24:00.005-04:00

Just returned from a trip down to Palm Beach County in South Florida. Holy moley, it was freakin’ hot there!!! What was I thinking??? Who in the world travels to Florida in the middle of the summer?? My sister, Linda, my sister-in-law Marlene and I - that’s who. How could we say no to the trip? All three of us had the time, we had the use of a nice house with its own private pool, and doggone it – we lucked into some pretty darn good sale prices on Southwest. We couldn't resist. Goodbye BWI, hello PBI!

First up – Dune Deck Café in Lantana. Right on the ocean with all of the requisite amenities you would expect at a beach front venue: casual atmosphere, palm trees, beach views, lots of seafood, and a cool breeze (oh, we visualized the breeze wafting over us from the ocean – but in reality, the breezes were courtesy of the very plentiful fans positioned strategically around the dining area).

The Dune Deck is a hoppin’ breakfast spot – they have great traditional morning fare like eggs benedict, French toast , blueberry pancakes, and a very tasty homemade yogurt and fresh fruit platter.

But today, it was to be our lunch stop after collecting Marlene at the airport. Having just arrived from New England where she had endured two months of wet, soggy weather - she was anxious for some salty sea air. The Dune Deck obliged.

Hmmm, decisions, decisions…Virtuous or indulgent??? Souvlaki or gazpacho? Fries or fuit? Hard to believe, but surprisingly, virtuous actually won this time. Poor old Virtuous hasn’t made many appearances in the victory circle for awhile. However, since I was eating with my sis who just lost 20 pounds on weight watchers, I decided to suck it up and have a more delicate dining experience. A side note – did you know that if you stick to Weight Watchers it actually works? It’s true. Linda stuck with the plan and looks amazing. I, however, am weak. I “think” about WW a lot. And I think I was actually following the guidelines for a couple of days. But then I strayed. I was more of a Fake Watcher than a Weight Watcher. Which possibly explains how I have been on the plan for 3 months and gained 5 pounds. Stupid, flawed program.

Anyway, back to the Dune Deck and my virtuous selection. Oh snap!! I was rewarded with some pretty darn good eatin’. A huge platter of mixed greens topped with gently poached and lightly marinated seafood (calamari, scallops, shrimp & mussels). Mmmm…I could taste the wine in which the succulent little crustaceans and bivalves were bathed.

Plus, there was plenty to eat. You know how sometimes you go out and the salad looks HUGE but it turns out it’s pretty much all lettuce and the actual seafood part of the salad is meager? Not this time. Lots of shrimp and mussels and scallops. And there was more squid than I could possibly swallow. The soft and sweet ring part and the purplish tentacle part, too. (I know there was a lot of the purple part because I happen not to like it at all and made a nice little pyramid of purple on the side of my plate. )

Marlene’s grilled mahi-mahi sandwich had 2 hefty filets - it really would have been enough for a dinner entrée on its own. It was so pretty – seared to showcase those beautiful grill marks we all love, and cooked just till done but still tender…

And my sis, the WW queen? Well, for some reason, she decided to eat her standard kasha with flax seed breakfast 30 minutes before we made it to lunch. Consequently the skinny thing wasn’t hungry . Instead of food – she had an adult beverage. I must say that although she now shuns fat, she has certainly embraced frou-frou drinks! Today was no exception and she was soon enjoying a sweet and frothy watermelon mojito. Light and refreshing and a perfect choice at this charming oceanfront café.

100 N Ocean Blvd
Lantana Beach, Florida. 33462
Tel: (561) 582-0472 Fax: (561) 582-8579

http://www.dunedeckcafe.com/index.htm

Dining Diva Dissed in Frederick News Post

2009-07-11T11:07:00.010-04:00

Oh, the Dining Diva has been dissed!

In my very own local paper, the arts and entertainment editor wrote a column weakly defending the tepid, lukewarm restaurant write-ups she publishes each week. About halfway through the excuses, I saw a reference to yours truly. I was shocked! I, your very own Dining Diva, was chastised for my posting delinquency. Alas, I was portrayed as a blog slacker . Which of course, I am.

In the 30 minutes that have elapsed since I read her words, I have engaged in deep soul-searching and thoughtful meditation to determine why I have been so derelict in my blogging duties. Over time, the answer was carefully and slowly revealed. I am busy. Also, lazy. In addition, I had no idea anybody was actually reading what I wrote!

Anyway…now that I have been publicly hand-slapped, I feel compelled to post!

Where to start, where to start. I have eaten out far too many times in the past year. My waistline certainly provides ample (!) evidence of my pursuit of the next meal. Whether I’m served beautifully at amazing fine dining establishments, or I’m grabbing my food from the waiter/cook/chef/dishwasher at the counter – I’m always looking for the perfect bite. I’m less concerned with ambience and more tuned in to the ultimate reward - great flavor.

Anyway …just to get back into the blogging groove, I figure I’ll just mention a few of the newer places I’ve tried in the past few months.

The Dungeon at Dutch’s Daughter – What I loved – outdoor seating, attentive service, fresh salads and dressings, warm bread and honey butter, unlimited iced tea refills with a smile, beautiful carved bar, decent sized portions. What I didn’t love (OK, hated) – SMOKING!!! Why are smokers allowed to leave the bar area, congregate in the outdoor dining courtyard and pollute the air. Seems that the smoking area could be relegated away from our tables….I'm not a big fan of Dutch's Daughter in general. The food is ok, but kind of boring. So - the dungeon is actually a bright spot! Go figure...

Taco Michoacán – can you say yummy? What I loved – the charming woman who single-handedly cranks out all the food for the diners. All kinds of meat tacos served in double-stacked warm, soft corn tortillas. I particularly like the tacos al pastor (even though it’s not real pastor like in Mexico, cooked on a spit and served with pineapple). Nonetheless, the flavors are good. Also quite tasty are their tortas (which are sandwiches) and the decadent Pollo con crema. All dishes served with fresh lime wedges, salsa, and all the cilantro you care to request. …. What I didn’t like – it gets pretty hot in the eating area. They have a portable AC machine – but it definitely struggles to keep up. Oh well – makes me feel like I’m actually in Mexico. In the summer.….This small strip center restaurant is a little hard to find – it’s in that shopping center on the southside of 40 just before you get to the ALT-40 split. I think there’s a Burger King in the parking lot and a diner and an International Market. It’s at 1450 W Patrick St Frederick, MD 21702. (a note - the taco picture wasn't taken by me...but they look very similar to what I was served at taco micoachan - so I kind of, scraplifted it)

Dairy Delite – Yes, the one that’s been around forever out on 40. But now, in addition to a nice soft-serve, you can go in and get some tasty homemade pupusas! Tons of variety and made one by one. If you go, be prepared for a bit of a wait. But you can call ahead so that they are ready when you get there…

Volt – Wow. Phenomenal food and impeccable service. Haven’t been there enough times to thoroughly review. Just enough to know I want to go back!! Plus - the owner/chef, Bryan Voltaggio is one of the cheftestants on the upcoming season of Top Chef...Can't wait to see him and keeping fingers crossed that he makes it to the finale!

Frustration with Downtown Hours (Or lack thereof)

2008-06-03T08:54:00.004-04:00

I love to eat in downtown Frederick, but I often get the sense that the business owners take a somewhat lackadaisical approach to their hours.

For instance, we were looking for a lunch spot just this past Sunday – a gorgeous warm sunny afternoon. There were tons (Tons!) of people strolling through town. Yes, you could certainly see that Frederick definitely is a destination town on the weekend. There were locals and tourists alike – all shopping and dining.

What a perfect opportunity for a restaurant or sweet boutique to expand its customer base. But – what’s this? So many shops and restaurants were just plain closed. Closed to all the business that was passing by their doors. Why? Yeah, I know everybody likes a day off. But come on folks – this is Retail – no surprise that the hours are pretty miserable. But – not being open on a gorgeous touristy day? That's just plain unwise. My family worked retail for generations. And, there is a rule you have to heed: You need to be OPEN when your customers are around!

Wags? Closed. The Orchard? Closed. And the list goes on....

I expressed my frustration with the closings last October in a letter to the editor. In case you're interested, here's what I wrote back then:

I’m all in favor of keeping the historic flavor and independent flair of downtown Frederick in abundance. However, the merchants need to make some adjustments if they want our support in keeping the interlopers away.

This past Friday night, (it was Light the Night - the precursor celebration to In The Streets) downtown was teeming with music lovers enjoying Deanna Bogart in full boogie mode. Just a few blocks away, a sell-out crowd was streaming to the Weinberg Center to bask in the outrageous humor of David Sedaris. Lots of folks, us included, started the evening tapping our toes to the blues on the creek before heading over to the Weinberg.

I know there were lots of folks, because I saw them. Couples and small groups all pretty much following the same route. Wandering hopefully along Market and Patrick Streets trying to find a quick bite to eat before the Sedaris show began. A sandwich would have done the trick.

So, one after the other, in we went to the nearest bagel shop. “No sandwiches after 7”. Up to Patrick Street and into “Proof” where we were also told “No sandwiches after 7”. I can understand that philosophy on a Tuesday. But, on a wildly busy Friday night where thousands were celebrating the 25th anniversary of In the Streets? This wasn’t a surprise evening – this major event had been heavily promoted for months. And really, is 7 that unreasonable a dining hour on a weekend?

What were these food purveyors thinking? Surely they knew that there would be throngs of hungry roaming the streets in search of tasty treats more substantial than a cookie. I've heard much rumbling about the high cost of doing business in downtown. I can only imagine the cost they incurred by instituting a no real food after 7 policy in a restaurant located in the midst of the revelry.

I can’t believe I’m saying this, but that evening, we were actually wishing that our beautiful historic district had a Quizno’s or Subway. They would surely be open for business on a busy Friday night.

I'm not writing this to complain about being hungry(which I was). Rather, I am writing to suggest that a change in philosophy is in order if we want to maintain the character of our historic district.

If the local merchants Downtown Frederick Partnership want to keep Patrick & Market Street free of the dime-a-dozen chains and franchises, then they are going to have to do more than disparage the idea of their arrival. Instead, may I suggest that they vigorously encourage the local shops to make adjustments and quickly adapt to changing market conditions in order to better serve the public.

We need a REAL Food Critic in our Paper

2008-06-02T16:15:00.002-04:00

I've been suggesting (complaining?) for quite some time about the dearth of true restaurant reviews in our town. Frederick News Post, Frederick Magazine - each of them seems petrified of the possibility of a non-glowing review impacting their bottom line.

Balderdash. I get the importance of watching the P&L statements - but they also have certain responsiblities to give their readers credible information.

In that light, here's a letter I sent to the newspaper a while back illuminating my opinion on this topic:

To the Editors:

Now that Frederick has become a more cosmopolitan city, I think that the moment has arrived for the Frederick News Post and Frederick Magazine to initiate a true Dining Review.

The time has passed when commentary on tablecloth colors and wall pictures are enough to enlighten your readers. It's really not important whether "Mary" came right over and handed us a menu. Or if her uniform was blue or red. We want to know more! We deserve to know more!

Here are just a few things we would like to know:

Are the offerings processed or fresh? Are they buying food at Costco and reheating? Is the fish fresh or frozen? Are the salad dressings bottled or home-made? Do they use canned or fresh mushrooms on the pizza? Is it really goat cheese or are they cutting it with cream cheese? Is the wait staff knowledgeable? Is service speedy or slow? Is the food any good?

With this information, we can make an informed choice on whether to spend our money at a particular restaurant.

Here are a few things we do NOT need to know - they add virtually nothing to our knowledge base: Who the reviewer ate with. How full they were before they started eating. How full they were when they finished. How many pages are in the menu. We don't need a review of Pizza Hut. We need to know whether we should spend our money at the new joint in town.

Please consider hiring a real foodie to give us the scoop on restaurants.

And, really - if someone is going to review an ethnic restaurant - make sure they know how the food SHOULD taste! Someone who isn't well versed in , say, Indian food, shouldn't be reviewing a new Indian establishment!

Find someone knowledgeable - and let them share the information with us!

Now… All together, Joan Rivers 3 favorite little words: Let’s Eat Out!

Really? Giant Eagle?

2008-05-13T10:16:00.004-04:00

Normally, I like to post about places that I have eaten and fill you in on my own personal opinion – not necessarily shared by everyone. However, today I have opted to instead talk about grocery shopping.

I am not a terribly efficient grocery shopper. I don’t clip coupons, wait for sales, or scour the paper for deals. I don’t plan the family meals a week in advance and then collect all the necessary ingredients so that I don’t have to keep running back and forth to the store.

Rather, I’m the one who ,mid-afternoon, is hit by the realization that two hungry teenagers will actually be expecting dinner at some point. So, I open the fridge and take a gander. 12 types of mustard, 8 jars of miscellaneous Indian concoctions, Thai chili sauce, hoi sin, sesame oil, nuoc nam, sambal oelek, sweet pickles, sour pickles, gherkins…oh you get the gist. There’s no food in there – only condiments.

Anyway…..the kids are expecting some kind of chewable food-type item for dinner – not just a selection of condiments. So, I ponder the options. More often than I care to admit, this particular need is satisfied by the culinary delights offered at Costco. Not terribly healthful, but so completely convenient.

Sadly, we cannot live on fat and sodium forever – so I gird up my loins and head to the grocery store. I have a fairly large Weis right in my neighborhood. And I do shop there on occasion. Although it has improved over the years by adding new items and brightening up the place - shopping there is less than thrilling.

And then there’s my sweet little find. It looks like a complete dump from the outside. Plopped on the Olden Mile, outwardly it is as inviting as Fredericktowne Mall. It’s in that kind of rundown looking strip center that has a pet store, a dollar store, a diner and some other non-descript storefronts.

I’m not sure why I ever stopped there in the first place. I think that maybe I was in desperate need of dog food and so just kind of ran in on my way home from visiting the shoe repair guy in the mall.

Anyway, in I went. What???? Are you kidding me??? Where the heck am I? 10 different types of lettuce, 6 types of greens, 8 types of peppers – and they are all beautiful! Not the wrinkly skinned soft types I often find in my store – but beautiful, enticing oblongs of poblanos and jalapenos. Every single vegetable or fruit I wanted was not only available, but was presented in a clean, accessible and enticing manner.

So, I loaded up the cart. As I left the citrus behind, I lifted my head. There before me was the cheese department. Not just an unattended oblong display case with the same cheeses I can normally find at Costco (only more expensive) Oh no – this was a REAL cheese department. 400 types of cheese, fig jams, company- ready spreads . And….a real person working behind the counter! You want to try the smoked eggplant dip? No problem…here ya go. You want to taste how the fig jam works with the manchego….here, take a taste. I was completely impressed.

And could the cheese girl been any nicer? No she could not not. So I bought a bunch of cheese to go with all the peppers and arugula in the cart.

Next up: the “ethnic” aisle. Unlike other grocers I visit – the ethnic aisle in this Giant Eagle is an entire aisle. Not just a few feet tucked away at the end of canned beans. But the whole darned aisle (even though they do take some liberties with some of the so-called “ethnic” Italian items) . You want Mexican? No problem, there are a multitude of different salsas to peruse – and not just Pace and Old El Paso either. Plenty of flavors and options I’d never heard of. (Note to self: sometime this summer, I HAVE to do a jarred salsa tasting. I don’t have high hopes that I will like ANY of them – but I can dream). They’ve got Indian and Hispanic and Italian and British and Kosher. British is ethnic?

After adding 80 pounds of condiments to the cart, I was about done shopping. My three major food group needs were fulfilled: produce, cheese , condiments. Before I left though, I did take a gander at the meat and seafood departments as well. Nice. Not Trouts …. But nice…

Oh, and by the way....for all of you busy guardians of children - they have an on-site child care area where your kids can frolic while you shop. And... you can earn "Fuel Perks" that are good for a discount on your gas purchases at the Get 'N Go on Rt 40.

At the end of my excursion, I was just delighted with my “find” of a grocery store in Frederick. And I hope you find it a “find” as well. Now, if I could only find room amidst the condiments to put all the groceries away…..

The Shamrock - My Luck Runs Out

2008-04-25T14:05:00.001-04:00

It was a perfect evening weather wise – so down the convertible top went and up the highway we went. Thurmont was our destination, the Shamrock our dining choice. It was my father’s suggestion to give this old Irish standby a try – and so we did. (In general, you should always listen to your father)

I actually liked the ambience – it was kind of old-fashioned, cozy with lots of clover decorations. It was kind of like your grandmother’s house if she were the nurturing, cooking, apron-wearing, chintz-covered sofa kind of grandma. (Mine was more the kreplach making, oy-gevalting, “No, you don’t need to change the lightbulb, Dark is Good” kind of grandma - so this was new to me!)

The menu was short, but the offerings were solid: fish, steak, chicken, crabcakes. On the recommendation of the server, we ordered crabcakes ($22) , the haddock imperial ($22) , and an interesting-on-paper mixed seafood platter ($20 something).

In short, nothing was great. Nothing was really even good. It was all “OK”. The crabcakes were indeed moist – but tasted more like mayo than crab. The tasted-like-it-may have-once-been-frozen haddock was as firm as number 8 on the Serta perfect sleeper, and the mixed platter – yawn.

Dinners were accompanied by a little bowl of green beans. Now, I happen to like green beans. I can eat them prepared in a myriad of ways. But, remember the grandma reference earlier? Well, she would be in luck with these veggies.

Grandma (or maybe even grandma’s grandma) could have eaten these mushy green cylinders even after her teeth were efferdenting-ing in the glass on the bedside table. Gee whiz - did they pick them up at the Golden Corral buffet?

I will now say something nice. The wine offerings were an amazingly excellent value. A full bottle of Kendall Jackson Reserve Chardonnay was about $23. That’s hardly any more than retail – and a fraction of the ridiculous markups that most restaurants embrace. So though the food made me sad...the wine made me glad!

Alas, a not so pleasant dining experience at the Shamrock. The clover didn’t bring us any luck at all.

Lucky Corner - Lucky You!

2008-04-25T13:22:00.002-04:00

I have been a huge fan of Vietnamese food ever since my first taste back in the early 80’s. 25 years ago, this branch of Asian cooking was not yet the ubiquitous staple on the scene as it is now. I was duly impressed with the bright flavors and the generous use of herbs and aromatics to boost flavor. Pho and Bun became regular go-to dishes when I was in the mood for Asian.

Over the last 25 years since my first taste, I have had the chance to sample both wonderful and pedestrian versions of my favorites. I have found Lucky Corner at the corner of 7^th and Market Street to be a mostly pleasant place to have a meal.

As has happened with much of the ethnic food that is served in the US, the chefs , in an attempt to appeal to the masses, dumb-down their offerings. In Asian restaurants especially, this generally takes the form of dumping mounds of sugar into the dish. Yes, the kids will then love it – but adults with a hankering for authenticity can be thwarted by a sugar rush.

This is the case with some of the dishes at Lucky Corner. In particular, the Black Pepper Shrimp (or sometimes chicken) tastes more like dessert than an entrée. I know that sugar is a traditional ingredient in this dish – but it is an accent flavor and shouldn’t be the primary taste note.

The summer rolls are insipid – lacking any oomph to stand on their own. The hoisin/peanut/sriracha dipping sauce is an absolute necessity to get any flavor. I’m not sure why these are so pricy – they are mostly noodles topped by an almost transparent sliver of shrimp, a touch of mint and tightly bound in moistened rice paper. I will say that I am always impressed by how tightly they can roll these things. My attempts at home never duplicate their results.

On a brighter note – the pho is very good. A large portion filled with all the usuals – thinly sliced meat, bean sprouts, lime, jalapeno, noodles, aromatic with star anise. Sometimes the basil & cilantro are missing – but a request to bring an extra plate of them is always fulfilled quickly. The large is more than enough for two to share.

The Cha Gio are tasty – but as is common in restaurants, they aren’t filled with enough of the good stuff that you would expect for the price. I always hope for seasoned ground pork, shitakes, maybe some nice crab. There are just too many fillers in these bites to qualify as a good value. But, as a lover of just about anything fried – they do taste good – especially when wrapped in a lettuce leaf and dunked in the nuoc nam.

The bun dishes are very good – nice and light with plenty of grilled meat (the grilled pork is sweet and carmelized), perched on a bed of lettuce, chilled cucumbers, scallions and rice vermicelli. The nuoc nam is, of course, a bit on the overly sweet side – but is otherwise nice and pungent. It doesn’t have a kick like some do – so you have to add your own heat if you like some spice.

Overall, I do like Lucky Corner. It’s not the most authentic Vietnamese food I’ve ever had – but it’s definitely worth putting on your go-list.

Lucky Corner on Urbanspoon

Fajita Grande - Once grand, Now Bland

2008-04-02T17:27:00.007-04:00

A note from the Diva, added on July 11th.... Though I used to love it, Fajita Grande has let me down lately. The food has gone from bright and sassy to kind of mushy and muddy. I am still very much enjoying the margaritas - especially if Sam custom blends one for me. But, I'm afraid I'm not the fan I once was..

In fact, the last visit was especially disappointing. The Chile Rellenos were not made from whole chiles - rather, there seemed to be strips of chiles kind of placed haphazardly in the batter. Could barely taste them - mostly tasted like egg & flour. Ugh.

I have been back 2 more times since the chile relleno fiasco. They have not improved. Thus, sadly, I am removing my earlier laudatory posting and review....

Fajita Grande on Urbanspoon

Luke's Pizza Company

2007-07-11T16:31:00.001-04:00

Luke’s, Luke’s, how do I love thee? Let me count 5 of the ways:

1. That Chicken Modena Salad. Big hunks of white meat chicken moistened with a creamy glaze, nestled on fresh greens, sidled next to roasted sweet peppers, olives and topped with chopped pistachios. Thank you for allowing me to pretend that I’m being good by ordering a salad instead of the lasagna.

2. That Antipasto Salad. So much meat!!! An Italian cold cut lovers dream. Plus you throw in some eggplant slices, roasted rep peppers and soft, fresh mozzarella just to put it over the top.

3. That Sweet Italian Pizza – sweet sausage, caramelized onions, roasted peppers served sizzling hot on some pretty doggone decent pizza crust.

4. Those Foccacia Rounds – perfect for every single party I’m invited to where I’m instructed to bring an appetizer. The spinach and gorgonzola foccacia was a favorite – and not just with the vegetarians. And back to you cold cut lovers – imagine a circle of herb seasoned foccacia, piled, and I mean piled, with Italian meats, sliced neatly into diamonds and drizzled with Mike’s vinaigrette.

5. That fried artichoke appetizer. If you go there and don’t order this – something is seriously wrong with you. I don’t care if you’re no-carb, low-carb, low-fat, slow fat – these little nibbles are worth cheating for. Halved artichoke hearts are lightly coated and flash fried. The resulting morsels are hot and crispy on the outside while remaining soft and artichokey (yes, that is a word)-on the inside. As a bonus, they are served with a nice garlic aioli (don’t breathe on anyone)

On the surface, Luke’s appears to be one of those run of the mill little take-out places that dot the landscape of strip shopping centers all over this country. But don’t let its outward appearance fool you!

All ordering is done at the walk-up counter. You can choose to eat on-site at one of the few tables available at the Crestwood location. (no tables at the Spring Ridge location). Or, as most do, you can take your goodies home with you. Although, when I took my pizza home, the crust had already gotten soggy. Better to eat it there so you get the full benefit of the great pie.

The folks working behind the counter are exceptional. I am always treated as if they are genuinely happy to see me and are anxious to find out what I want to order! Service can sometimes be a bit slow , especially when they are backed up with phoned in orders.

Take the kids – this is definitely a friendly, moderately priced spot for the family.

Luke’s Pizza Company

http://lukespizzacompany.com/

6942 Crestwood Blvd.
Crestwood Plaza,
Frederick, Md 21703

Phone: 301.668.2424

Spring Ridge Location:

9009C Old Baltimore Pike
Frederick, MD 21704

Phone: 301.418.6328 | Fax: 301.418.6331

The Lodge at Blue Ridge Summit

2007-07-10T21:28:00.000-04:00

As we drove up the driveway, still slushy from recent snows, the anticipation mounted. Things were looking good. The lodge appeared before us – unpretentious yet welcoming. The absence of other cars in the parking lot did not dissuade us. We were venturing out midweek and rather late for the typical lunch crowd: 2:00 on a Tuesday afternoon in mid-winter. Consequently, the lack of other diners was not surprising.

Rather than being concerned, we instead envisioned the delightful prospect of attentive service and one-at-a-time meals that we would enjoy as the only customers in the deserted dining room.

Through the front doors we stepped. What a show! As we gazed past the elegantly attired dining room, our eyes were drawn across the tables, through the enclosed outdoor patio and outward to an absolutely gorgeous panoramic view of the valleys and hills of nearby Eastern Pennsylvania.

While enjoying the amazing view, we were greeted warmly by the one young woman on duty who served as both hostess and wait staff. Allowed to select any table we desired, we decided on that one perfect table that provided views of both the great outdoors and of the wonderfully warm glowing fire crackling in the massive fireplace. The scent of wood smoke permeated the room generating a warm, welcoming sensation all around.

2 gold stars so far. View and ambience.

But, there’s more to culinary heaven than warm ambience. Time to peruse the menu. Oh, it was hard to decide. How to choose, how to choose? Appetizers alone created a dilemma. Crab bisque or roasted butternut squash soup? Sautéed mussels in a roasted red pepper saffron broth or herb & red chile accented grilled pizza dough layered with fontina, parmigianno-reggiano & mozzarella? Not a pedestrian selection in the group.

And, then there were the sandwich entrees. Each one sounding as enticing as the others. Ribeyes and crab cakes and big old juicy angus burgers and reubens on marble rye and, need I go on?

But wait, I haven’t even mentioned the most exciting part. This is M.L. Carroll’s place. You know you know who she is. ML is and has been the owner and top chef of Canapes catering in Frederick for years and years and is widely regarded as one of, if not THE top food executors in the area. Never disappointed with any of her catered affairs in the past decade – we were salivating at getting a taste of what she could do in her own restaurant.

We expected amazing culinary delights to come out of her kitchen when she didn’t have to make 250 at a time. We just knew that this would be the perfect venue for her to showcase her incredible talents. We were almost giddy with anticipation.

From all of the choices on the appetizer menu, we selected two: the crab bisque and the Avocado Spring Rolls served with a peanut sauce and a sweet chili dipping glaze. Props to the bisque. Actually very tasty with plenty of crab meat and flavor. The bisque was not overly thick as can often happen with less attentive chefs. So, yay for the soup.

Sadly, the praise must now come to an end. My mother always told me not to say anything if I didn’t have anything nice to say. So, if I were a good girl, and always did as my mother told me, then the review would end here. But who ever said I was a good girl?

For those of you who only like good news, I suggest you stop reading now. For there was nothing else we ate that lived up to its billing.

The avocado spring rolls? Well, they were hot. The delicate almost unseasoned avocado filling would have been far better served by a light wrapper – perhaps a phyllo dough or a thin spring roll wrapper. Instead, it was enmeshed in a hard eggroll type wrapper that did absolutely nothing to enhance the flavor of the dish. It could also have benefited by the addition of salt. And the accompanying sauces? Both overly sweet. And the peanut sauce had a clumpy skin on top – almost as if it had been sitting in the refrigerator without benefit of a lid.

The fire grilled ribeye? The generously portioned yet flavorless, unseasoned, unmarinated un-anything piece of meat had absolutely no grilled flavor - nor flavor of any kind. Oh, and the cracked peppercorn and horseradish cream with which it was supposed to be topped? Nowhere to be found.

Where the heck is the salt cellar in the kitchen? Did we somehow end up dining on “reduce your blood pressure day”??

How about the creamy lump crab cake served on toasted focaccia with a Chesapeake remoulade? Creamy is not the adjective I would use to describe the texture of this well portioned cake. More like, doughy. Too much filler, not enough lump crab meat. Oh, and like the topping for the ribeye, the promised Chesapeake remoulade was not to be found.

Hey, it’s not like the place was packed and the kitchen staff was working frantically to garnish plates. We were the ONLY people in the restaurant! You would think that they could pay a bit of attention to the food they were sending out.

Our server handled the missing items with aplomb, appearing promptly with replacements. The horseradish cream was fine. But the Chesapeake remoulade? Can you say mayonnaise with relish?

But, I have saved the best for last. The omnipresent “Pasta Creation” served with each entree. The creation that graced our plates consisted of old cold egg noodles with a few julienned pepper strips thrown in for color. And a slice of mushroom.

You know the hard edge that pasta gets when you have it in the fridge too long? Well, the Lodge’s pasta creation made an art of them. My guess is that at some previous meal, wide egg noodles were served as a side dish and there were just too many left over to throw out. Add a bare minimum of slivered veggies, sprinkle on far too little parmagianna and voila: Pasta Creation!

What the heck happened here? Where are the refinement of flavors and taste explosions for which M.L. is known and respected? Is she even in the workspace anymore or is she torn between too many responsibilities with the lodge, the inn and the catering business? Or was this just an anomaly - a single day when the chef was out of town and the staff members didn't step up?

Oh, we so wanted to love it there. The view, the ambience, the crackling fire. Sadly, our Great Expecations turned in to Bleak House.

Marsala's Is So FINE (except for the wine!)

2007-07-08T23:19:00.002-04:00

The review below was written a few years ago. Sadly, I no longer can recommend Marsala's. The last few times we have gone the food just hasn't lived up to its past reputation. It's quite unfortunate as we had some very good meals there.

If you still are interested, here's what I wrote a few years back:

I can, admittedly, be quite a fussy diner to please. I expect my food to be well prepared, served at the proper temperature, correctly seasoned, and worth the dollars I plunk down for it. Often, I am disheartened by the meals I order in restaurants.

But, every now and then, I unearth a gem. A rare ruby in a sea of cubic zirconium. And I found my latest gem at Marsala’s in Walkersville. Oh, how my mouth waters just thinking of the magic owner/chef Emilio creates. Appetizers prepared to order - actually served hot enough that you have to let them cool for a few moments before you can begin to savor them! And the entrees – wow. From the classics to the eclectic, Emilio definitely knows what he’s doing.

I have loved every single entrée I have had the pleasure of ordering at Marsala’s. Romano chicken sautéed to perfection, enrobed in a delicate crust and served over perfectly seasoned pasta, traditional lasagna so rich you want to stop eating but you can’t because it’s so delicious that you are physically unable to resist, eggplant parmesan made of thick slices turned velvety by his deft hand in the sauté pan.

The food is truly delectable. If you have been frequenting the dime-a-dozen “found in every town in America” Italian joints – then you owe your tastebuds a trip to Marsalas. Why buy fake when you can get the real deal?

The only flaw in this little gem of a restaurant is the meager wine selection. I do like a nice glass of chardonnay or pinot noir with my meal. Alas, the wine choice here is abysmal. I wish he would open a nice bottle that would truly complement his amazing food.

My only other concern is that often, we are the only diners there. Although I appreciate the individual service we get as the sole customers, I wish that more folks would venture beyond those ubiquitous cookie-cutter “dressing from a bottle” restaurants and come experience what good Italian really tastes like. We will all gain when we allow this diamond of a find to sparkle and enjoy the success it deserves.

The Quest for Pad Thai

2007-07-08T22:48:00.000-04:00

Pad Thai is the “it” dish of Thai cuisine in our hometown. And we have lots of restaurants that serve it: My Thai, Thai Rice, Hunan Gourmet, Fuzasion, Café Kyoko. The list goes on… But where to go for a dish of that perfect pad thai. Those tender noodles redolent with garlic and shallots , perked up by a squeeze of lime and tamarind . Mmm hmmmmm! Soft and sweet and salt and crunch all in one bite! It is a fabulous little dish – simple to prepare and easy on the wallet.

But if this is what you expect to find at our local Frederick eateries – time to lower your expectations! I found a heck of a lot more Bad Thai than Pad Thai! Most of the offerings were great big gummy globs of coagulated noodles. Overcooked , over-sweetened and over-priced. But, if you insist on ordering the Sad Thai anyway – choose the version at Thai Rice on the Golden Mile. Though not quite perfect, it at least didn’t send my pour soul into insulin shock.

That’s it for this week’s Dining Diva.