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Archive for the ‘culinary misadventure’ Category

Day in the Life: Pasta with Jam Sauce, Take a hit for a Noble Cause

Posted by CMH Gourmand on August 13, 2014


I receive a good number of e-mails, the bulk inform me that I have won money or can obtain money by helping out someone in a foreign country that needs all of my personal information. I also get a lot of information on penis enlargement and women that are very interested in marriage even though I have never met them. I also get a lot of offers to plug new fast food items and from people who want to add “content” to my site so I can make a fortune.

But sometimes, I get some legitimately great offers. Read below:

Hello,
My name is Katie and I am participating in an international scavenger hunt called GISHWHES which stands for the Greatest Internet Scavenger Hunt The World Has Ever Seen. The items on this list are very out of the box and crazy, and I was wondering if I could enlist your help with one of the items. Here is the item:

VIDEO or IMAGE. It’s time the Internet’s burgeoning Culinary Master was recognized… or panned. Prepare West Collins’ “Pasta with Jam Sauce” (https://www.youtube.com/watch?v=90tZUltzRBc) and have a noted food critic review it. It must be a qualified, published critic. If they’re not a published critic, don’t submit.

If I could prepare this myself or have it prepared by someone near you today, tomorrow, or Friday. Would you be able to help with this before the hunt ends Friday night? I would be forever grateful for your help! Please let me know as soon as possible!

Thanks,
Katie Lee

I e-mailed Katie back and let her know it would be my honor to help out. I was intrigued by the Greatest Internet Scavenger Hunt The World Has Ever Seen – because I love to do things like this myself. Some people take the whole week off from work to do this challenge because it is so demanding. In Katie’s case she lives in Cincinnati and she drove up with one of her teammates to serve me this dish. Katie’s team also includes people in New Zealand – good thinking – two hemispheres and two time zones can help with a contest like this.

Last week was pretty busy, so it was not until about 10 minutes before Katie showed up that I researched what Pasta and Jam sauce was. As soon as I started to read and watch the video I started to reconsider my offer to help….but it was too late.

You can learn more about Pasta with Jam Sauce here and here.

I’ll let you enjoy the research above but let me include some of the ingredients from the dish below.

goldfish crackers
apple with a few bites out of it
wheel pasta
cranberries
blackberries
an orange
chocolate chips
carrot juice……..

At this point, having just finished the video and feeling a bit of dread, Katie showed up on my porch with the dish ready to serve. I’ll say the dish did not look overly appetizing but it tasted slightly better than I would have expected. Which means, it did not taste good at all.

pasta with jam

The blending of all of the ingredients together created an almost tasteless brownish gray sauce-paste that clung to the pasta. The crumbled goldfish on top were a blessing by providing some texture and flavor to a dish that would be best described as less than bland. I took one bite to meet the criteria of the challenge and a second bite out of morbid curiosity and I was done. They took the left overs with them for proper disposal. I offered what was left to CMH Tobias but he just looked at me in disbelief and went back to sleep.

I was happy to help Katie out and hope her team did well in the challenge. If anyone out there wants to form a team for next year, let me know, I’m game.

Posted in culinary misadventure | Tagged: , | 1 Comment »

Random Reflections on My Return to Fast Food

Posted by CMH Gourmand on July 27, 2014

BK

I have a dark secret. I spent the last month eating a lot of fast food, almost daily. This confession could easily get me kicked out of the Foodie Hipster Club. I’m neither proud nor forsaken of my choices. I’ve always been an equal opportunity eater but I’ve rarely steered myself to the drive in window. Over the last decade I’ve probably averaged 1-2 trips to Wendy’s a month or an occasional White Castle run.

But Mrs. Gourmand and I bought a new house in June and we had a month to get a lot of work completed on it until we moved in. We both averaged 8-12 hours a day working on the house – it was hot, sweaty and relentless work. We looked bad and at least one of us smelled bad. The new house was not ready for cooking and at the old house we were avoiding buying anything from the store we would have to move. So the perfect storm was created to dive into the world of the drive thru window. It was ironic because Mrs. Gourmand and I had just returned from Italy where we were living the Slow Food life.

These are my observations:

Taco Bell

Mrs. Gourmand loves Taco Bell. There is also a food writer in town whose love of Taco Bell is notorious but she fears that it would become public knowledge and then people would judge her. I don’t judge her and I hope, if you ever find out, that you will not either. I took the opportunity to explore the menu – trying a few different items on each different trip but I could not find anything that would make me want to make an intentional trip back. Nothing about Taco Bell tastes like it is real. But I have some mental barriers that keep me from connecting with Taco Bell. I live within a mile of a pretty good Taco Truck. More importantly I have never forgiven Taco Bell for contributing to the demise of Zantigo in Ohio. I miss Zantigo. I miss it a lot. And I am one to hold a grudge.

Burger King

I had not been to Burger King in ages, and I had not had a Whopper in an ever longer period of time. The Whopper is pretty darn good. All hail to the king. I think it is a matter of the whole being much, much better than the sum of the parts. If you have not had a Whopper – there is something about how the large gobs of ketchup and mayo mix together with the other topping that creates an explosion of flavor. And I really like the Burger King Bun it may be the best in the mass produced burger business. Another discovery was a frozen orange drink they have for the summer. Mrs. Gourmand, thinks if tastes like Bayer baby aspirin (in a good way), I can’t think anything thing else that I want to drink when it is over 85 degrees.

Wendy’s

Wendy’s has been my go to for this century. When I’m running late their dollar menu, especially when the double stack was a buck, was my savior. I can’t think of another fast food place that consistently tastes as fresh as Wendys. But now that I have spread my fast food wings for a brief while, I think Wendy’s needs a new bun, and they should source them from Burger King.

McDonald’s

We didn’t make any trips to McDonald’s. McDonald’s sucks.

We are mostly moved in now. Mrs. Gourmand christened the new place by falling down the stairs and fractured her ankle and tibia and getting a load of hardware to put it back in to place. I’m still working on the house but our house is full of food brought in by a horde of relatives and friends – so instead of fast food we are living off of free home-cooked fare and we are both happy to be eating real food again.

Posted in culinary misadventure, Food For Thought | 9 Comments »

Hello Mr. Chips: OH! Chips and Brian “Thor” Thornton

Posted by CMH Gourmand on July 20, 2014

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Have you ever been present at the moment of something big? Were you one of 20 people who saw Nirvana play at Staches during a blizzard when they toured from a van or did you see the rise of the Phoenix that is LeaderOptics? For me, as a compulsively creative idea brainstormer, there are few things better than seeing the light bulb go off in someone’s head and then watch what happens. I’ve been following the growth of OH! Chips for almost three years now and it has been a fun ride.

I met Brian “Thor” Thornton when I was working for a food business incubator called Food Fort. Brian was of the mind to buy a food truck and he was just wrapping up his business plan when I met him. At the time (fall 2011) there was only one truck on the market, The Hot Pita Food Truck (RIP) which I had looked over and did not think much of what I saw. That did not dissuade Thor, he saw where he could make adjustments and modifications and even though the truck was far from perfect it was the vehicle he could use to launch his business and he was ready to go. So in typical Thor fashion, the gap between thought and action was nearly unmeasurable.

Once he had the truck in development, he started working on recipes and that is where I came to know him much better. I am certain for the first two years of his OH! Burger food truck, I sampled any menu item he developed. And he and I talked about, debated and conceived a lot of neat new concepts along the way (The $1 Dollar Hollar Hot Dog sandwich for a late night menu comes to mind – Thor thought better of that) that were just too wrong to unleash on the public. I even had Thor talked in to donuts for a while.

There were a lot of adventures along the way, I wrote about one of them (see the link below).

It Takes a Village to Serve an OH! Burger.

Between burgers, Thor was always working on a tweaking recipes for potato and sweet potato chips. I’m sure on the fist couple months of OH! Burgers I sampled a slightly different version of a chip (potato type, different oils, etc.) It was always in Thor’s vision for the chips to be a signature item on his truck menu (they were and still are) but I don’t think a week went by where he did not tweak or experiment with the process in some way. I was there the day he decided he had finally made the perfect chip and having tried one, I was inclined to agree with him. The popularity of the chips was instant and sometimes overshadowed his own burgers. So in typical Thor fashion the process of thought to action to make the chips their own business was put on fast forward in a flash.

So let’s bring you up to date. It has been a big year for OH! Chips. With a lot of hard work and a small business loan, he secured a space for a factory in a former food cart commissary (appropriately enough) and may have the space in full production around Labor Day. In the meantime he has continued to labor on his food truck and the factory and well as all of the many things that need to happen between making batches of chips to grow the business from 100’s of bags to 1000’s.

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The business began to expand with partnering by other food trucks to sell his chips both as is and with customized spice mixes. Here is where you can find the chips now.

Actual Brewing Company
Ajumana (Food Truck)
Blu Olive (Food Truck)
Catawba Island Brewing Company
Four String Brewing Company
Kenny’s Meat Wagon (Food Cart)
North High Brewing Company
The Ohio Tap Room
Pam’s Market Popcorn
Strongwater Food and Spirits

You may have noticed a trend in there – Breweries and beer based businesses. You have read here before that craft breweries and food trucks are the perfect pairing. That partnership potential applies to other small businesses as well. Taprooms benefit from good food and great chips go well with beer.

What makes these potato chips so good? A couple little things add up to a big difference in taste and quality. OH! Chips are hand crafted in small batches. The potatoes are thinly sliced then blanched before being fried in peanut oil then lightly seasoned with sea salt. This might not sound like much but the reason why so many people crave these chips is because the extra labor that goes into the chips and because they are fresh.

I think there has been a pent-up demand for good potato chips. Many years ago, Ohio had many more local potato chips companies than today but most were eaten up by the big guys. If you have friends from other parts of Ohio you may be familiar with names like Mike-Sells, Grippos, Ballreich’s, Gold n Crisp, Jones, Mumford’s, Tastee, Schearer’s, Wagner’s and more. I remember Buckeye Potato Chips as a kid and if my memory serves me right, they seemed to be the only potato chip in the world. We still have a lot of Ohio based chips to choose from today and our heritage supports that. While “Saratoga Chips” were invented in New York, it was Ohio where they went big fast. Ohio was home to the first trade association of potato chip makers. So with that in our collective DNA, it is the priming of the pump to want to eat and support the first new local potato chip maker in my lifetime. I’m glad I was around to see OH! Chips get born and I look forward to watching the company mature.

If all goes to plan, by the end of the year you will see the chips some more locations (probably Weilands). In the meantime find them (or ask for them) at a local brewery, The Ohio Tap Room or select food trucks while we wait for more of a good thing.

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Posted in Behind the Counter, culinary misadventure, FooderHero | Tagged: , , | 1 Comment »

The Ice Man Cometh: Dan Kraus – That Food Truck

Posted by CMH Gourmand on February 14, 2014

Some of you have heard of That Food Truck. The name might not be memorable but the owner is. I met Dan when he first started building the truck in 2012. I’ve watched him finish out the truck, saw his first day serving to the public and was happy to see him featured on Nightline and noted as a Tastemaker in Crave Magazine back in 2013. Dan is the real deal. His guiding passion is the art and craft of cooking. He butchers his own pigs, smokes his own meat and never considers cutting a corner that would compromise his “order up”.

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For the last several months, Dan has been hanging his hat at Seventh Son Brewing Friday nights and Saturday Noon to 5 pm. Dan loads up his smoker with wood on Friday and keeps smoking through Saturday afternoon. Out of those hallowed smoker doors come brisket, chicken, pork and occasionally lamb. Oh, the lamb. The food is amazing. But the story behind the meal is even more intriguing.

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You may have noticed it has been very cold all winter. That has not hindered Dan. Schools and businesses may close. Seventh Son was even hit by a truck – but Dan has continued to press on. Rain or shine, cold or colder, Dan monitors his smoker all night and throughout the morning. He checks on his meat every 45 minutes to one hour. You may be scratching your head at this point so let me elaborate. Dan takes cat naps in his truck all night, getting up to check his temperatures every hour. If he loses his fire or his temperatures go under his target mark, he will need to cook an additional four hours to make up for every 1 hour he loses. So how exactly does one comfortably sleep in a food truck? Well, one does not. See the photo below as Dan demonstrates how he spends his late night Fridays and early morning Saturdays.

Before
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After (Dan places himself on the counter, note it is shorter than he is)
IMG_0536

One night the interior temperature dropped below 20 and Dan could see ice on some of his inside equipment. Is he tucked under layers of blankets and buried in expensive Arctic explorer style parkas and snow pants? No way. Only one thing protects him from the elements – Carhartt. So next time you grab something to go from Dan or complain about the walk from your office to your car, think about the journey your sandwich made to get to your belly and throw an extra dollar in the tip jar. Dan earned it.

Posted in CLOSED, culinary misadventure, Food For Thought, FooderHero, Locally Sourced, Mobile Food, sandwiches | Tagged: , | 1 Comment »

Kuhlwein’s Farm Market and & Deli

Posted by CMH Gourmand on July 30, 2013

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As some of you know, I have often said that there are only two reasons to go to Hilliard: Starliner Diner and Olive Tree. I have now added a third – Kuhlweins. I went there in search of two items. Jami’s Cheesecake and the Kulhwein’s Sub. I was only able to get one, we will get to that in bit.

Kuhlwein’s has evolved from a farm stand to an almost-suburban farmers market destination. The market is located next to some of its fresh produce, in particular, farm fresh corn. Visitors have come to that for years. The recently expanded their deli and it’s offerings to include a wider range of sandwiches and lunch meats. My goad was the Italian sub, but they were out of subs. How could this be? Well it seems that they serve the sub with a special multi-herb and seasoned Italian dressing that uncle Kuhlwein has crafted about 6 months ago (according to his nephew). This is liberally doused onto an Auddinos (home of the cronut) sub bun then piled high with freshly sliced deli meats, fresh lettuce and tomatoes then topped with mix of mozzarella and provolone cheeses which melts while the bun is toasted. They start making them fresh daily at 11:00 am.

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Sounds like the perfect sandwich right? Well, as it goes, it may be. However, I did not eat it. They generally run out of sauce and ingredients early in the day so it is suggested that you order ahead. I was told they would make more sauce but they have two people picking corn full-time right now and if they had enough people they would have two more out there. So no extra hands to increase sauce production. The sandwich was described to me by a combination of employees and nearby customers – they all love the sub and say they have sworn off all other subs.

I’ll be back for that sub.

Also at Kuhlwein’s are large scoops of ice cream, a lot of produce. homemade baked goods from many nearby bakers, canned and pickles vegetables, groceries, a lot of corn, on the day I arrived a sign for free rabbits and much more.

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I did find Jami’s Cheesecake – there were a few left. I sampled the Oreo. It was exquisite. Dense, moist, fresh, with a very tasty crust. Every rating area on my cheesecake index scored in the 10 out of 10 level. Thank goodness they had the cheesecake. And thank you Jami – whoever you are, you make a great product.

When I have the sub sandwich, I am sure I will tweet about it and hope to write about it too.

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1859 Walker Rd
Hilliard
614 876-2833
Kuhlweins.com

Posted in bakery, culinary misadventure, desserts, pies, Road Trip, sandwiches, Sub Dude | 4 Comments »

The Crest Gastropub: Jumping the Shark or the Gun?

Posted by CMH Gourmand on March 11, 2013

My heart skipped a beat when I saw this ad last week.

crest 1
crest 2

I read the description first. I thought bold, progressive, cool. When I looked at the photo, I felt warm, whole and pure. Then I looked at the bottom of the ad, read the address and (in my best Clay Davis voice from the Wire) said, “Shheeeeeeeeeeeeeeeeiiiiiitttttttttttttttttttt”.

Disclaimer 1:
I love Clintonville. It is my home. It lacks little but what it does lack the most is a good depth of restaurant choices. I would love to see a farm to table gastropub in my community, especially one I could bike or hop, skip and jump to. This community NEEDS and is screaming for more restaurant choices. I will do anything legal or at least morally defensible to support better choices in my community. The (Clinton)Ville wants the Crest Gastropub BAD! I support that.

Disclaimer 2
I am normally the nice guy blogger. I write about the good. I ignore and don’t write about the bad and try not to snipe. I am pretty sure the only dismissive note on a restaurant to date was Fabian’s and that was long ago.

Disclaimer 3
I want the Crest to succeed. I have read everything about the place. I drive by twice per day. I have been happy to see the progress and how the new design is shaping up. They took a true dive bar and at least on the exterior, have done a good job of transforming it to a tavern. Or might I say….Gastropub.

So reading the ad again. Here we go: Many elements of our menu are grown on our roof top garden, artfully prepared then dropped off at your table. If not from the garden, its naturally grown. That sounds great. However, there are some problems. The place is still under construction and looks to have a long way to go. My intelligence sources tell me The Crest plans to have: a great patio (new, very much bigger), a wood fired pizza oven, 60 beers on tap, a full kitchen sourcing local ingredients and they plan to make their own beer. That is ambitious. All of that also requires a lot of space, at least if you want to have a few seats for customers inside. The Crest is not exactly busting at the seams with square footage. So when I saw it was going to have a roof top garden, I was intrigued.

Channeling my best Encyclopedia Brown skills I drove to the Crest on Thursday night then stood on some pallets to check out the roof and obtain this picture.

no rooftop garden

So I noticed a couple of things. The restaurant is not open. There is no sign of a garden on the roof. When the garden is planted there will not be a whole lot of room for gardening after space is allocated for the hood system and the various things zoning requires for one to be roaming around on a roof. I have a hard time seeing how that rooftop is going to support a menu with any depth any time soon.

In the tone of “Bad Dog”. I say Bad Ad, Bad Ad, Bad, Bad, Bad Ad.

I am not sure who talked the owners into advertising a place that is not open as well as selling amenities and features it is not likely to have on opening day. That ad just seems like a poorly executed and ill-timed idea.

Some have called the shot and stated that 2013 may be the year of Gastropub. I hope it is. I hope it happens in Clintonville. In fact, if it could work anywhere, it absolutely should work exactly where it is located. The Crest is located in Bohemian “Baja Clintonville” home to the most progressive of the Clintonville Gluten-free Granola Eating Elite. If there was ever a community prepared to walk or ride their bikes to eat locally sourced, free range, grass-fed, organic goodness this is it. The area is teeming with demand from this type of food from people with a predisposition to it – highly educated, glasses wearing, NPR listening, non corporate consuming citizens with disposable income they want to keep in their zip code. The Crest just needs to show up to win. I mean any one of the several high trending elements mentioned before will get boots on the ground and elbows on the tables.

However, I opine that the cart has been placed well before the horse and instead of the philosophy of “if we build it, they will eat” I think we are seeing “if we build it up, we will see a shitload of money”. So I wish the owners well but suggest they ditch the ads which are far head of their time and spend the money saved on a different type of fertilizer for the roof top garden.

The Crest Gastropub
2855 Indianola Ave
Clintonville

More details -> here

Posted in Clintonville, culinary misadventure | 5 Comments »

Restaur-Rant Week Redux: One Last Rant and Some Rookie Mistakes

Posted by CMH Gourmand on March 5, 2013

Loose ends from the rant week series. I found a note in my iPhone from months ago that was long forgotten but still warrants discussion.

On a final, final note. Butter. Butter is the most basic of food stuffs. It is often wasted on the table, which brings me great sadness. That being said a good restaurant should have great butter and a bad restaurant should have good butter. Most importantly, if butter is offered, it should be served at a temperature that would allow it to be spread and enjoyed. It should not be as hard as a rock.

Bread: One cannot eat a great or good sandwich with bad bread. But, one could have a an OK sandwich with good bread and mediocre ingredients. If bread is to be served in an establishment, please make sure it is good and fresh so that it will not be wasted and thrown away. To avoid waste, ask the diner if they would like bread instead dumping it as a peace-offering, the provide the sense of value or to fill time between beverage service and the order. If the bread offered does not suck, it will disappear. The best bread service in town is at Deepwood – a small serving of a variety of breads with smoked salt butter that is ready to spread. The worst bread service – a cheap, airy, generic roll that is still hard from the freezer. Don’t bother to waste your 9 cents to serve me bread I won’t touch.

The Hall of Fame Lame
I have noticed some restaurants that proudly display a review or article about the business from the 1990’s. If no one has written about your business again in the last 5 years or longer…..it is often best to not point that out by keeping the dusty, yellowing, faded review on the wall. Place it in the office and treasure it but don’t leaving it hanging out there as a reminder of days gone by.

Facebook and Yelp Stickers
Why would a business have a Facebook sticker that does not list the business Facebook address?. “Find Us on Facebook!” GOOD LUCK on that search!! As for Yelp, it you post the sticker on the door as a reminder for people to write about you – be prepared to graciously deal with the good and the bad, you asked for it.

Credit Cards, Debit Cards do Upset Us
It costs a business more money to do a credit or debit card transaction with a customer. For food businesses with small margins, the transaction fees takes a big bite into their profits. If a small mom and pop place wants to request a minimum purchase for a credit or debit card – I am fine with that. Cash may be an inconvenience in today’s world but it does still exist.

Finally. Music on restaurant web sites. This is a cardinal sin. Consider if you will where people scout out their meal plans. At work: no one wants to advertise that they are goofing off with a burst of Muzak. On the phone: same as above but consider band width baby, a music files takes a while to load. If a diner is checking out a restaurant on their phone, they are most likely on the run and mobile and doesn’t have a nano-second to spare. On the off-chance that you can give me a good reason to include music on a restaurant web site then let us please ensure the following: 1) The music burst will last 10 seconds or less 2) It will not repeat or recycle 3) There will be a clear and easy to access off or skip button 4) It will be related to the restaurant in some significant manner – an age-old jingle, something written by a customer or the owner’s nephew….it should have some true meaning or it becomes more than meaningless.

Posted in culinary misadventure | Tagged: | 3 Comments »

Restaurant Rants The Sequel

Posted by CMH Gourmand on February 28, 2013

Comments on the last post, as well as some side conversations and apparently some displaced annoyances in my subconscious, brought some more rants to the surface. So here we go. This should really tie up the loose ends of the rants.

Noise

Sometime in the late 1980’s or early 1990’s a restaurant research company determined that loud restaurant environments help restaurants turn tables faster. Consider many of the mid to high-end restaurants built during that era and you will note some noisy constructs: high ceilings, open spaces, poured concrete, etc. To extroverted, marketing types, the energy, excitement and high decibels of a wall of sound probably does seem exhilarating. I hate it. I read several of the marketing studies and I get the need to turn tables to make a profit and how subconsciously noise may make us eat faster. However, my gut tells me that a noisy atmosphere gets a person through the door the first time, but does not get them back or at least discourages them from coming back at a peak time again. Maybe these environments are well suited for restaurants that serve tourists in places like Vegas, but the concept is not well suited to restaurants in the heartland that need regulars to survive and thrive. Silence is not expected and can be a bit awkward but too much noise is not my cup of tea. It seems like restaurants were trying to look and sound like nightclubs….but I don’t like loud bars or clubs either. Strangely, I am always a sucker for a restaurant with an old guy at the piano playing away in the style of Billy Joel, that is charming not dismaying.

I want to have a conversation during my meal with my dining companions. I don’t want to have to raise my voice or have to keep asking the person across the table to continue to repeat themselves through the night. Absorbing noise is not so hard. Restaurants can add cheap and simple cloth tiles or art work to the ceilings and walls to suck in the sound. Music, is always best when muted and just barely in earshot. In the realm of music, as a restaurant owner, I would worry that my patrons would not like my choice of music (which is exception and eclectic of course).

TV’s – always in sports bars, taverns and the ilk. I prefer having the closed captioning on and the volume off. At a place where multiple TV’s are blaring the drivel of multiple monosyllabic commentators, I don’t see how one can separate out what they want to hear from the background noise. I noticed background music for the first time at Alana’s last week. Maybe it was new or maybe I never noticed it before (I was there on a rare night, where I was early and few others were there). The music was light and instrumental and not obtrusive.

To summarize: Lots of noise sucks. Avoid it.

Young Children in finer dining establishments

Children should be exposed to different foods as often and as early as possible so they don’t become food isolationists at an early age. I admire and respect the work that it takes for parents to load up their children, navigate the nuances of high chairs, kid seats and etc, to have a night out that feels more adult than the Brady Bunch. But when the kids are running amuck around the table to the amusement of the family but to the dismay of those of us eating around you and the servers trying to accommodate you, I say “Go home and don’t come back until you can all act like young adults”.

Kids Menus

Kids menus to me says that the children are by getting just what TV and their peers tell them they want. I get it, trying to get your kids to eat something other than chicken fingers and mac & cheese is hard. How about if you save some bucks and serve that crap at home and take the money saved to get a baby sitter. Some child sized meals and accommodations are a necessary evil, I am sure. However, the best child diners I know, including the well-respected Mr. Vincent, would never waste their time with a pedestrian kids menu when they can educate their palate with something new and different. I mean, hey, your parents are picking up the tab – live large and order with some abandon, one can’t get a free meal their whole life. There was an NPR story a while back, on one of my RSS feeds, relating that American Food changed – largely for the worse – when we started to let kids take control of the grocery lists from what they saw on TV. Fight the good fight parents of the world, and teach, your children well, to avoid the hell of canned beets, feed them on your dreams of CSA Brussels sprouts……. In the words of the Muse, dining duder and the partner in dine, Suck It.

Filling my glass, my cup doth not runneth over

I don’t like my glass being filled to often but I hate it not being filled enough. Where is the sweet spot of over half empty/under half full? As mentioned in Foodcast, a beverage filled too often becomes a distraction to the meal. If filled too infrequently, I become parched. If it is water, I would say, refill when it hits the 55% level but start to check less frequently and ardently after the 3/4 complete part of the meal. Always, top off water glasses before desserts are served. Back off if serving pop (not soda you fussy east coast people) and you have refilled more than two times. Although I must say, the servers at Adriaticos have this skill mastered. They always refill at the perfect time. They refill automatically without asking while I am consuming pizza, double checking what pop it is (regular or diet) as they walk away to fill the glass, sensing that this is a rare time when I am drinking pop and “living it up”, but they start to ask before securing my glass when consumption of pizza comes to a standstill. I don’t know if they teach a class in this, but if they do, restaurant owners, send your staff for some education.

Alcoholic Beverages

Booze means big tips, but I have definitely seen servers pushing drinks too hard on some people. I have also seen bright servers, timing their trips and interactions in such away to avoid the unchaperoned and buzzed patron asking for more and thusly transforming into the drunk patron becoming a bore (AKA a Drunktard). It is an art and a science and it is hard to time it all right.

Posted in culinary knowledge, culinary misadventure | Tagged: , | 1 Comment »

Restaurant Rants

Posted by CMH Gourmand on February 24, 2013

The service industry is hard work. Pleasing hard to please people is no easy thing: Spending hours on your dog-tired feet doing the hustle and bustle dance of a busy Friday night; getting stiffed on a bill or a tip. Have you ever seen the show Top Server? No, it does not exist. Again, it is hard work and not for everyone.

That being said, I have some restaurant rants. Recently Johnny DiLoretto and I vented some of our pent up annoyances on FoodCast. And while we covered some of them….there is only so much we can do in 4 1/2 minutes.

The Financial Transaction
This rant has bothered me since my first job. I was taught how to handle giving change to the customer. It is not rocket science and doing it right takes an extra second or two. Now, granted, we are largely a card based economy but we still use cash on occasion, especially for small transactions. And for small exchanges, we often deal with people with the least amount of job skills but neither party should lower their expectations. Let’s walk through two virtual transactions below. The first one will suck. The second one will be the model.

#1

Wage Slave: $5.37
Customer: Hands ten spot to the cashier
Wage Slave: dumps wad of bills and loose change into you hand….the change slides off dollars to the ground and many of your don’t bother to pick it us since it is not worth your time. Then I will come in behind you and scoop it up. Thanks for the tip. While this benefits me, it is wrong. Next time you are at a carry out window – take a look at the ground when you park – I promise you will see at least 4-5 coins the ground. Let us proceed to the right way.

#2

Wage Slave: “$5.37 sir”.
Customer: Hands ten spot to the cashier. (Might say…here you go sport or something like that).
Wage Slave: Out of $10 (states the type of bill to avoid the $20 vs. $10 scam).
Wage Slave: (Hands the change first). 63 (cents) makes $6.
Wage Slave: Counts out each dollar, 7, 8, 9 and $10.
Customer: Thanks

Making change is a little thing. Yes, it mainly applies to fast food windows, some food trucks and QSR’s (quick service restaurants – like Chipotle) – but it still the last impression many restaurants make with a customer and it should be a lasting impression. This is a key element to the customer experience and from an owners standpoint, it helps make sure the cash drawer is balanced at the end of the night.

Bathrooms
I look for this everywhere, especially in higher-end restaurants. Bathrooms should start the day clean and stocked. A good restaurant – like a typical fast food restaurant – checks bathrooms hourly for any critical issues. A messy bathroom – usually indicates other things are not being checked on either.

Food Safety
Open kitchens are cool right? On the chef end, it is a nice feature because on occasion you can see how customers react to your creations as well as the operations of the front of the house. On the customer end, it is nice to entertain yourself by watching the action between courses. So, if your kitchen is open, you are on a stage…and people are watching. What I am I watching for? Gloves, hats and head coverings, hand washing and how food is handled. If you are on the stage, you are on all the times. Watching people not handle food properly when everyone can see them….that is a bad.

Timing
Timing is the key to most thing right? On a busy evening, the best laid service plans are going to go to hell. If one order gets misplated and needs fixed – the whole grill line goes out of whack. One high maintenance table can throw the front and back of the house off their game. All of that being said, there is a need for balance. If I have to wait for my check (I track service on a stopwatch all the time) – then balance it out by bringing back my completed bill super fast and have the timing even out. Some people get bent out of shape when items arrive too close to each other. The whole experience is often dependent on when things arrive or when your begin or end your meal. I find communicating problems with timing to the customer and asking them to work with you – cancels out much of the ranting.

Greeting
This is specific to me. There is one local restaurant owner who begins every conversation with the question…..”why haven’t you written about me?” After my eyes roll, I mentally note to not even think about the place for at least six months.

Otherwise, welcome the customer, introduce yourself as a server. As a customer, recall the server is not your maid or slave.

Cell Phones
There are some aspects of the restaurant experience are not in control of the restaurant – but they need to be addressed. Restaurant staff need to be proactive about this but, when they can’t or don’t we need to step up to the community plate.

A few years ago, I was placed next to a table where a nuevo-rich salesman dining with his disinterested family sat at the table having a loud business conversation on his phone. As they say on the menu at Alana’s “cell phone use disrupts digestion“. It was clear based on the tone of the conversation and the body language of the family at the table with this asshole that the conversation had been going on a long time. This behavior was not acceptable. The restaurant was not busy. The manager of the restaurant or a senior staff person should have approached this customer and asked him to move his conversation to the lobby or outside. They did not. After five minutes of this, I asked my server to move me and told her the reason why in a normal conversational voice. I guess we might let this slide at Taco Bell because we have different expectations for the environment, but I opine that at least in the world of fine dining, equal to high standards for the food and service, we expect the atmosphere to be as important of an element. If the restaurant staff can’t protect the atmosphere sometimes we have to step outside our comfort zone without making a scene. If I had my way, we would bring back phone booths for people to use for their cell phones.

I would also ask that ringers and other notifications be changed to vibrate. Think about others and disrupting their dining.

Photography
In the age of blogs, Facebook, Yelp and more, lots of people take photos of their food to share with others. Here is the awkward part. Looking back at the body of work on this blog, you see a lot of photography. I would say that photography, flashes and the like can be as distracting to other diners as a cell phone conversation. So yes, there is a certain self loathing I have for my own behavior. So, what am I to do? I try to be mindful of other diners in what I do. I avoid using flash photography and while photo quality can sometimes suffer, I now limit a photo to my cell phone (with the ringer off and notifications on vibrate). I try to go during off-peak times to minimize the people I might annoy with my behaviors and I try to be somewhat discreet by taking photos quickly and not staging as much as a I used to. This may be a lot of rationalizations but I am at least trying.

Hovering
Servers that hover too much, are not getting great tips. Servers that disappear will not either. Somewhere in between is the right amount of attention and that is not the same for everyone.

Complaining
Too many people use Yelp to complain. If you have a problem with your service or food or both speak with the manager of owner first. If they can’t fix the issue for you in a reasonable manner – then Yelp your ass off, but it is not fair to rip or snipe from a distance if you did not try to resolve things at the source.

Reservations
If you make a reservation at a restaurant you expect them to honor it and not make you wait when you show up. On the flip side, people that do not call to cancel reservations hurt us all. They take away opportunities from the rest of us and can mess up staffing and service for a restaurant for the whole evening. I once showed up at a restaurant at 5 pm, the place was empty and I was told they could not sit me because I did not have a reservation. They could not turn a table for two before they filled up the space? I took a peek inside 20 minutes later…it was still 85% empty. I never went back to that place because they were unwilling to show some flexibility. On the flip side I spoke with a restaurant owner friend the other night and he had 15 different reservations that did not show up in one night. None of them called. A Friday night that should have busy was dead and thirty plus people who could have dined there were eating elsewhere.

What are your rants? Let me know.

Posted in culinary misadventure | Tagged: | 3 Comments »

Kroger at Graceland: Your Employees Failed Tonight

Posted by CMH Gourmand on November 30, 2012

Please forgive this aside….but it is food related. I went to Kroger to get ingredients for a chili competition.

Some people look to find fault in any business interaction they have. They are snipers – looking for any slight imperfection to focus on and exploit to make a scene or show their sense of superiority. You know these people – you see them and cringe when they are in front of you in line at the store or send back every other item from a restaurant menu. I strongly dislike those people. I am not one of those people. I hope I am not a crotchety old man yet.

I have had a rash of horrible customer service experiences lately. These horrify me because while mistakes happen in the service world….correcting them for a customer is generally fairly straightforward: acknowledge the issue, make sure you and the customer are on the same page on what the issue is and how to fix it moving forward, offer an apology and move on.

Earlier this week at Target, I had a dog toy come up without a SKU number showing a price. The cashier tried to find the information she needed, she could not. She called a manager, the manager could not find it and seeing that the lines were backing up she said to me: “how much do you want to pay for this”. We agreed on a price and moved on. That was good problem solving. That was good customer service. I had a horrible customer service experience at a pizza place in Grove City the night before Thanksgiving – the owner dealt with the issue effectively the next day.

I was at Kroger tonight (Friday) about 10:00 pm. It was not busy. The location is at Graceland Blvd. This is MY Kroger – I go there a couple of times a week. I have a favorite cashier there who is great and who I repeatedly see providing great service. They have a developmentally delayed older gentleman who works there that is incredibly slow. I appreciate that the store supports this employee and I see that they place him in lines where his speed and challenges do not impact his team or the customers adversely. That is nice.

So, we all have experiences of chosing the wrong line. I had just enough items and two bottles of wine so that self check out did not make sense. Plus all of the self check outs were in use. There was only one line open. It did not look too bad from a distance. Just a few items on the conveyor. The woman in front of me was well dressed for an evening at the grocery and sported some pretty incredible boots. As I placed my last item down…..while looking at her boots….I noticed she had about 100 jars of baby food still in her cart. My thought: well, this may take a bit. I checked the time in passing.

Another line had opened and closed to serve two customers while I waited. I then started paying attention. The cashier running my line was new. The woman in front of me had a lot of vouchers and a new pamphlet explaining how they worked. Most likely these were WIC or Food Stamps. These were causing a challenge for the new cashier but he and the customer took it in stride as did I because I recall what it is like to be a new cashier. I know people who have to use public assistance and that a trip to the grocery store is not fun for them either. At this point, I was kind of committed to this line and did not want to be a jerk by rushing off because things were running a bit slow.

Things were still moving slow when the 48 slice package of American Cheese had its turn. It did not ring up as a product covered by the program the woman with the very nice boots was using which caused some dismay for the cashier. The woman, showed where it seemed to be listed in her materials and said that the signage in the cheese display suggested that it would be on her list. At this point the cashier asked a young lady, who I believe may be Kaylene (sorry to get your name wrong but you never offered it….see later in the story…. henceforth she will be known as Ms. K.), for help and she scooted off to check on the cheese. The new cashier waited – doing nothing while this was being researched – maybe he could have rung up other items while waiting, maybe not. Who knows. The nice lady with the boots looked at me, said sorry and I said no problem. She then took this opportunity to move the rest of her baby food out of the shopping cart and I helped her with some that were just out of her reach. We waited some more. Ms. K. came back. I could not hear her explanation to the woman with the nice boots but it was something along the lines of the cheese was not keyed in correctly and there was not an easy way to override the glitch. The lady with the nice boots told Ms. K. to forget about the cheese. Ms. K. continued to offer ways to try to make the cheese work in some way but the lady with the nice boots kept saying…”no, that’s OK, let’s skip the cheese”. At this point the woman with the nice boots was a bit embarrassed. I was starting to dread my need to go to the store and Ms. K departed the scene. A few more items were scanned and things started to look better but then a loaf of bread came up. Same issue as the cheese, same interaction to try to resolve the situation, same wait time, the same “no, that’s OK, really, let’s just skip the bread”. The lady with the nice boots says she is sorry again. I said this time, honestly, “That is OK”. At this moment the flustered cashier knocks over a bunch of baby food and starts to restack on the conveyor belt. At the same moment a young couple with a lot of groceries moves in behind me, I see Ms. K. wave someone who she seems to know (or at least is really friendly with) over to a register line which is not showing an open light and she starts to ring this person up. I look to the self check out line….full. I look at the two employees hanging out near Ms. K. not doing anything with any sense of urgency. I feel a sense of dread and then I look to the front of me to see my poor cashier struggling with another voucher. I feel for the cashier. I feel for the nice lady in the nice boots and I feel that the ball is being dropped.

At this point, having been in line for 15 minutes I decide it is time to act. Ms. K seemed to have some authority in this group since she was dressed like a manager, does price checks and has a name tag. I move out of my line, walk over to her – explain (but in my mind, remind her) that I have been in line for 15 minutes and that my cashier needs some help. The hipster bagger that is not doing anything of use with Ms. K in her line starts to tell me there is nothing they can do to make the vouchers work better. To which I indicate that they can figure out some way to help the cashier – to which the hipster bagger says he can bag and he goes over to do so.

I go back to my line. Another snafu occurs, the hipster bagger takes over at the register, I excuse myself to the couple behind me, refill my basket and move over to Ms. K’s register where she is chatting with her customer and moving pretty slow.

I feel no sense of urgency with Ms. K. I feel no sense of acknowledgement. Ms. K. does not offer any apology….”sorry for your wait” or anything. She acts as if nothing has transpired over the last 15 minutes or if she has ever seen me before. At the end of my transaction I ask if I can speak with a manager, she says there is no manager on duty. I then ask if she is in charge and she responded: “yes”. At this point I ask her if she felt if she could have done anything differently. She said “no” – we did not have any staff” (I disagree). Finding this answer to be pretty lame I ask if there is anyone I can speak to and I am told to call Saturday morning and ask to speak to a manager but not given a name. There was no….. “Thank you for your patience or sorry we did not meet your expectations” just….apathy. That is a huge, giant, unforgivable fail. A new cashier is not a fail nor is WIC or Food Stamps (at least to 47% of you out there).

My analysis of the situation is that they did have the staff to open up another line or to have someone working with the new cashier on a difficult transaction. If there was not a manager on duty – they needed someone who could fill that role by being able to take actions to move the lines effectively or show accountability for not doing so. The situation in my line was a perfect storm of a bad line experience – but I should not have been the person to create my own lifeboat but chiding my cashier’s co-workers to help out their colleague and then move myself to a line that should have been offered to me and the people behind me when things came to standstill.

When I left Ms. K. I was disappointed. I did tell her specifically that I thought her team could have done better and that they failed. I then walked to my exit door which would not open because it was now after 10 pm. I then walked back by Ms. K, standing in the aisle, then by the hipster bagger that was now the hipster cashier still ringing up the order for the lady with the nice boots with the new cashier helping him bag.

Dear lady with the nice boots – I am sorry that what was probably your first time using public assistance for food at Kroger did not go so well. You were pleasant and gracious and were willing to give up cheese and bread so you could leave the store in less than 48 hours and I hope I did not make you uncomfortable when I gave up on our line….but I did need to get out of the store in less than one hour and both of us deserved better service than we received. You had very nice boots and you are the best dressed person I have seen at Kroger on a Friday night in my lifetime. Kroger your staff failed really, really, really bad.


At this point, we will use a wayback machine to take readers back to 3rd grade reading group. Here are our questions for discussion.

1) How do you define good customers service?

2) What would you have done if you were CMH Customer in line behind the lady with nice boots?

3) What would you have done if you were Ms. K?

4) Do you go Krogering?


I did get some interesting Facebook comments on this one which I will share:

While your experience could have happened theoretically anywhere, I am not a Kroger fan. There it is.

Our family spends a lot of money on groceries (most do!) and I try not to go to Krogers. When I end up there, I usually leave irritated because of how unhappy (miserable) so many of the employees are…I am sure there are great employees too, this is just my experience. For me, good customer service is when your patronage is truly appreciated. I go to Whole Foods in Dublin and Trader Joe’s in Dublin for an overall better shopping experience…it is worth the drive to me.

I am a Kroger fan for their gas rewards and Community Rewards programs that have given so much money to my kid’s schools. Having said that, I have also changed to Kroger at the Worthington Place — smaller, cozier and staff seem to always be helpful.

Somehow, an odd confluence of letter shapes in the format on my iPhone led me to mistake “at this point I asked her” as “at this point I poked her in the eye” which would be a much punchier ending.

Jim, I love that you can make such a long read about, essentially, standing in line at Kroger so entertaining. Nice write up!

It’s our Kroger too and the experience doesn’t surprise me. It doesn’t sound like there’s much accountability…just that people will deal with it and customer service isn’t a priority. Will people stop shopping at Kroger after an experience of this nature? Not likely. Good read though.

Posted in culinary misadventure | 14 Comments »