Pimiento and cheese with a twist

It's been a while since I've posted a blog. The reason is, in case you haven't already heard, is that I've been really busy with a new project. I'm publishing a food magazine covering the state of Mississippi. I married into publishing and I love food, so I've combined my publishing experience and passion for food to create eat. drink. MISSISSIPPI. The first issue has been printed and will hit news stands and mailboxes next week. Go to my website, www.eatdrinkmississippi.com, or find me on Facebook and check it out.

Just before deadline on the magazine, I had a recipe I needed to test before I published it. It was written to make eight casseroles and I wanted to cut it down to just one, so I figured I better try it out first. It was late in the evening before I got started, so I was running out of time. The sauce for the casserole didn't turn out to my satisfaction, so I scrapped it. The recipe called for hoop and Havarti cheese, which is a little pricy. I've been wondering what to do with the unused cheeses and finally decided to make pimiento and cheese.

I wanted to add a twist to it by putting a chipotle pepper in it, but was afraid it wouldn't turn out good and didn't want to waste the cheese, so I made a regular version and a chipotle version.

Havarti cheese is a semi-soft cheese that has a buttery flavor. It combined really well with the hoop (red rind) cheese, adding extra flavor to an otherwise run-of-the-mill pimiento and cheese. For the chipotle version, I removed the seeds from the chipotle pepper and finely chopped it. Removing the seeds takes out the heat, leaving the flavor. The addition of bacon also added another layer of smoky flavor to it. Plus, bacon makes almost anything taste better.

To top it off, I made a sandwich with both spreads and grilled them on my panini grill. The result was hot, gooey, cheesy goodness. It made for a comforting lunch on a dreary, rainy November day. 

Pimiento and Cheese


1/2 pound hoop cheese, shredded

1/2 pound Havarti cheese, shredded

1 tablespoon grated onion

2 ounces diced pimientos

Dash of Worcestershire sauce

1/8 teaspoon garlic powder

3/4 cup mayonnaise

Salt and pepper, to taste

Mix cheeses, onion, pimientos, Worcestershire sauce, garlic powder, and mayonnaise. Season to taste with salt and pepper. Refrigerate. Makes about 2 cups.

Bacon Chipotle Pimiento and Cheese


1/2 pound hoop cheese, shredded

1/2 pound Havarti cheese, shredded

1 tablespoon grated onion

1 clove garlic, minced

2 ounces diced pimientos

1 chipotle pepper in adobo sauce, seeds removed and finely chopped

1/4 cup real bacon pieces

3/4 cup mayonnaise

Salt and pepper, to taste

Mix cheeses, onion, garlic, pimientos, chipotle pepper, bacon pieces, and mayonnaise. Season to taste with salt and pepper. Refrigerate. Makes about 2 cups.

Check out what's "shaking" at my house tonight

Over the weekend, my sister-in-law told me about an awesome milkshake she and a cousin had made. It was a Nutella Milkshake with a toasted marshmallow topping. It sounded awesome and I knew I had to try it first chance I got.

When my daughter begged me to make her something sweet tonight, I knew exactly what I wanted to make. So, I hit the pantry and the freezer to gather my ingredients.

My sister-in-law's shake was made with chocolate ice cream and Nutella. I had planned to make mine with vanilla ice cream, but came up dry when I checked the freezer. The little red head in the house (AKA son, John Taylor) is an ice cream fiend and had cleaned me out. So, I decided to use what I had on hand - Tiramisu Ice Cream.

I also didn't have Nutella brand hazelnut spread. Instead, I had Kroger's knockoff, which tastes the same to me. I then grabbed some milk and mini marshmallows and headed to the blender.

I don't know if I was more excited about the milkshake or getting to try out my latest appliance purchase, the Ninja Master Prep Blender and Food Processor.

I scooped about 2 cups of ice cream into the pitcher, added 1/2 cup milk, 3 tablespoons hazelnut spread, and blended away. The Ninja rocks. It quickly blended up the creamiest shake and never bogged down even once. The air pockets in a traditional blender drive me nuts. I get so tired of taking the lid off to stir. I'll move on before I start sounding like an infomercial.

After pouring the shake into small glasses (this recipe makes 4 small or 2 regular size shakes), I topped it with mini marshmallows. Then, I fired up my gas torch that I use for creme brulee and toasted them. My sister-in-law said she used a household lighter to toast her marshmallows, so if you don't have a torch, give that a try.

The final result was a rich, indulgent, hazelnut mocha shake. The toasted marshmallows were a nice treat at the bottom of the glass after the shake was gone.

With the plethora of ice cream flavors at the supermarket these days, the options for milkshakes are endless. I'd love to hear what combinations you may come up with.

Cool weather calls for a cup of hot chocolate

The daily temperatures are finally below 80. It was even in the 60's at tonight's high school football game. I left the game with a slight chill and a cup of hot chocolate on my mind.

As soon as I got home, I hit the pantry and dusted off one of my favorite kitchen gadgets - my hot chocolate maker. This gadget consists of a glass pot and lid, which has a hole in top to receive a frother. You simply pour milk into the pitcher, heat in the microwave, add chocolate or cocoa and sugar, hit the button the the frother, and in a few whirs you'll have a rich, delicious cup of steaming hot chocolate. It's so simple.

Why settle for the instant stuff when you can have homemade in an instant?

Dump chocolate into pot of hot milk.

Give it a whir with the frother to combine chocolate and milk.

I have an old family recipe that I normally use, but since I overstocked on Ghirardelli sweet ground chocolate, I decided to use that. The recipe is on the back of the container. Also, the only place nearby that I've found this product is at Fresh Market in Ridgeland. There's usually a recipe on the cocoa container, too.

And no cup of hot chocolate would be complete without extra sweetness added to the top. My daughter and I prefer whipped cream, my son likes marshmallows, and my husband likes both.

Found these micro marshmallows at Fulmer's General Store in Richton a few weeks back.
Perfect addition to a rich cup of hot chocolate.

 My hot chocolate maker was a birthday gift from Williams-Sonoma a few years back. I checked their website and couldn't find one, but I did find a couple different versions on Amazon.

Bonjour Pink Hot Chocolate Maker on Amazon.com

Bodum Chocolatiere Glass Hot Chocolate Maker/Frother on Amazon.com

Dinner and a movie

If you haven't been to the theater to see "The Help," you must go. It is such a good movie that I've been twice, and I never do that. It's against the financial laws that my daddy instilled in me to pay to see the same movie twice. But I did, and it was just as good the second time around.

My husband and I have some friends who wanted to see the movie as well, so we made it a dinner and a movie night.

For dinner, we chose Mint - The Restaurant, which is located in Renaissance at Colony Park in Ridgeland. It's a sister to Julep in Highland Village.

I've eaten at Mint several times and have never been disappointed. The words that come to mind when thinking of the atmosphere and decor are upscale eclectic. One of my favorite things is their red chandelier. I've never seen one like it before. It's stunning, to say the least.

The food is as impressive as the decor. Among the dishes at our table were Shrimp and Grits, Double Cut Pork Chop, and Seared Tuna. It must have all been good because every morsel was eaten.

The Shrimp and Grits consisted of house-made tasso, Mississippi mushrooms, bacon lardons, vidalia onions, rosemary, and Original Grit Girl cheese grits.

Shrimp and Grits

The Double Cut Duroc Pork Chop was served with creamy asiago polenta, roasted pepper peperonata, and sherry gastrique.

Double Cut Duroc Pork Chop

Ginger beer BBQ sauce accompanied the Seared Tuna along with pickled radish & jalapeño, sautéed swiss chard, and Original Grit Girl cheese grits.

Seared Tuna

The #1 thing that brings me to Mint is the Chocolate Hammer Cake. Anyone I've recommended this restaurant to will tell you that I always tell them they MUST get a piece of this cake. It's the best chocolate cake I've ever eaten.

I had heard there was a new chef in the kitchen and that his wife was handling the pastries now. I kept my fingers crossed that the Hammer Cake was still on the menu. Well, sadly, it's not. I wanted to cry. It's just that good. They do, however, have a chocolate cake, just not the one I love.

So, I gave the Chocolate Peanut Butter Cake a whirl. It consisted of layers of devil's food cake, milk chocolate mousse and peanut butter ganache. Plus, it had the most unusual garnish - caramel popcorn. At first, I thought it was a candied nut, but, no, it was caramel popcorn. I've never seen it used as a garnish before. It was a great compliment to the cake, adding a tinge of saltiness. This cake didn't bump the Hammer off my list, but it runs a close second.

Chocolate Peanut Butter Cake

I've been told for some time that their beignets and cheesecake were excellent. So, that's what my friend and my husband got, respectively.

House made Creole cream cheese is used in the batter, layered over a pecan cracker crust, and served with minted strawberries. It was delicious, but just wasn't as pretty as the chocolate cake. I like for my desserts to look as good as they taste.

Cheesecake

Our waiter was confused about the beignets and didn't order them. So, we had to run another waiter down to get them. That was our only negative of the night. They were worth the wait, though. They were light and fluffy and served with raspberry and caramel bourbon dipping sauces. I don't know how I managed to not get a photo.

Mint is in a class of its own with their atmosphere, decor, and upscale Southern menu. If they would just bring back that Hammer Cake, they would be in "mint" condition.

Stop and smell the roses in your local grocery store

My family and I just returned from a weekend trip to the Ross Barnett Reservoir. Since I'm a foodaholic, one of my favorite things to do while there is go to Kroger up the street and slowly peruse every aisle. They have so many things that I can't get here in Monticello. This weekend I picked up ladyfingers and marscapone cheese. My daughter and I want to make our own Tiramisu. That'll be tomorrow night's project. Sometimes I spend the upwards of an hour just looking at all the unique items they have. I'm like a kid in a candy shop. One aisle is dedicated completely to international foods from countries like Australia, Great Britain, Italy, France, Spain, and more. There are some really cool and some really strange things on that aisle.

I never do that at my local Ramey's grocery store. I'm usually in a hurry to get home and rush right through to get the necessary items and get out.

A while back, a friend of mine from Brookhaven told me that she frequently comes to Monticello to shop at Ramey's. I was like - really? Ramey's in Monticello? What ever for? Certainly there's nothing we have here that you can't get in Brookhaven. Well, it turns out there is. She likes a dip that is made in Ramey's deli. It comes in a clear box with only the store-printed label on it - no name on it. I thought to myself that if it's that good, I need to try it. Of course, the next time I was in Ramey's, I was in such a hurry, I forgot about it.

This past weekend while shopping in Ridgeland, I saw this same friend again. She proceeded to tell me she had been to Ramey's just last week - this time for Pancho's White Cheese Dip. Formally known as Queso, this is the white cheese dip like you get in a Mexican restaurant. I just couldn't believe my ears, so I made a vow right then and there that as soon as I could I'm going to Ramey's and take my time to find these items. I just had to see it to believe it.

So, today I made a special trip to Ramey's for dips. They've re-arranged the store recently so I had to look a little harder, but I found them both in the refrigerated case in the deli. They also have Pancho's Salsa. I'm trying that next time

I grabbed one of each dip, a bag of flour tortillas, and headed to the checkout. Another good friend of mine was in line behind me, so I shared my find with her and she didn't know about them either. I didn't know we had such a secret at our grocery store. Now, if you already knew about this, shame on you for not sharing with the rest of us.

The first thing I tried was the mystery dip. It's actually more like a cheese ball. I spread it on Ritz crackers and boy was it good. As best I can tell, it's a mixture of cream cheese, bacon, pimiento, green onions, and maybe black olives. It would be really good rolled in toasted pecans and served as a cheese ball. This will definitely be a staple at the tailgate this year. The best part about it was the price. I got 1/4 lb for $2.15. You can't even buy the ingredients for that.

The cheese dip required a little preparation, so I saved it for last. I'm not a big fan of bag tortilla chips, so I took flour tortillas, cut them into wedges with a pizza cutter, and deep fried them. When you go to fry them, only drop about eight pieces in the oil at a time, as they cook really fast. Any more than eight and they will burn by the time you get them dropped in and flipped over for the second side. Sprinkle with salt after removing from grease to a paper towel lined plate. Then, just put the cheese dip in a microwave-safe bowl and nuke for 15-30 seconds, until desired level of warmth. Stir and eat. It truly is restaurant quality Queso. One container is $3.79 and three of us ate less than half of it and were full.

Now I'm wishing my friend hadn't told me about these dips. It will be too easy to have cheese dip whenever the craving hits. A diet is just impossible for me.

Next time you're in your local grocery store, slow down a bit and, as the saying goes, take time to smell the roses (or find the secret dips). Stop to see what it has to offer. You never know what may be hiding in the deli case.

Tasty summer travels, final chapter

Each summer, my son, John Taylor, spends a week at Twin Lakes Camp in Florence. After picking him up on the last day of camp, we headed up Hwy. 49 to Jackson for some family fun. It was nearing lunch time, so we asked him where he wanted to go. He didn't know, so I started suggesting places as we headed up the highway. When I spotted a DQ Grill & Chill, I asked him if he wanted to go there. He replied, "Nah, I don't feel like eating at a franchise today." That just proves he belongs to me. After a few chuckles, we decided to head to a pizza joint in Downtown Jackson that had been on my list of restaurants to try for quite a while.

The Pizza Shack

If you're looking for ordinary pizza, try the chains. If you're looking for extraordinary pizza, look no further than The Pizza Shack in Jackson. I had heard how awesome the pizza is from several sources, so I had to see, or should I say taste, for myself.

 

If you want the normal flavor pizzas, i.e. pepperoni, beef, etc., you'll have to build your own from the variety of toppings they offer. Their specialty menu boasts combinations inspired by all parts of the globe. Choices include Chicken Curry Delight, Cajun Joe, Hawaiian, Shrimp Alfredo, Thai Chicken, The Greek, Mexican Fiesta, and more. After several minutes of poring over the menu, we finally settled on Buffalo Chicken.

Buffalo Chicken Pizza

Once it was delivered to the table, my husband grabbed the first piece. "Dang, that's a heavy piece of pizza," he exclaimed. He wasn't lying, either. I have never had a pizza so heavily laden with toppings. It was wall to wall chicken and was by far the best Buffalo Chicken Pizza I've ever eaten. I'll have to go back and try something different to see if it's overall the best. It was full of the buffalo chicken flavor without being overly spicy. It was so loaded that we each only ate one piece. Normally, we devour the whole thing.

 

We also ordered the cheese sticks with marinara sauce. They were delicious as well. There's more on the menu than just pizza. Choices include salads, deli sandwiches, subs, and buffalo wings. There are 11 flavors of buffalo wings to choose from, including Southwest Garlic Ranch, Lemon Pepper, and Spicy Thai.

Cheese Sticks

We boxed up the leftovers and took them home for supper. Before I reheated my slice, curiosity got the best of me. So, I pulled out the kitchen scale to weigh it. One slice weighed 1/2 pound, making a medium size pizza weigh 8-9 pounds. Now that's one heckuva pie.

 

Next time you're in Jackson and hungry for pizza, try one of their two locations. The original is located on State Street across from Baptist Hospital and their newest location is on Old Canton Road across from Colonial Country Club.

 

Madison Cupcake Company

Most folks  who know me know that I'm crazy about cupcakes. So crazy that I'm on a constant quest to find a cupcake that's better, in my opinion, than Sprinkles. I just need to live closer to a Sprinkles so I wouldn't have to do this.

 

After filling up at The Pizza Shack, I trekked up to Madison to check out Madison Cupcake Company. It is located in the section of Colony Crossing Shopping Center that faces Bozeman Road.

 

Like most cupcake joints, they have their daily usuals and several specials that rotate. On this particular day, they had Banana Split cupcakes. It was a good cupcake, but just couldn't top Sprinkles. My favorite thing about it was the frosting. I asked what kind it was since it didn't taste like the usual buttercream. It was extra light and fluffy. The lady in the kitchen told me it's called bettercream and has marshmallow cream in it. I'm going to have to find a recipe for that to use on my own cupcake creations.

Madison Cupcake Company

 Chilly Willy's Grill

A quick trip to McComb around lunchtime one Friday had my daughter and me searching for somewhere to eat. Since I like to try new or new to me places, I consulted the Urbanspoon app on my iPad for suggestions. I stumbled upon Chilly Willy's Grill and decided to drive a little out of the way to try it. It's just off the Fernwood exit South of McComb near the airport.

 

We were quite impressed when we finally found it. The building resembles a beach house, and the beach theme is carried out inside.

 

Sadly, we got off to a rough start there. When you enter, you seat yourself and someone is supposed to take your order. Well, we sat there, and sat there, and sat there and no one stopped to take our order. One waitress passed our table at least five times and never even looked at us. Just as I was about to get up and embarrass my daughter, I'm sure, another waitress came over and waited on us. I was so glad because I really wanted to be able to write a good review. Hopefully, next time I go, they will be more prompt.

 

Their logo touts that they're the home of the Big Willy Burger. That's not the only burger they offer, though. There are 16 burgers on the menu. Names like The Comeback Burger, The Lava Burger, The Volcano Burger and The Malibu Sunset Burger draw your attention. If you're not in the mood for a burger, there's plenty more to choose from. They have tons of appetizers, soups, salads, sandwiches, grilled chicken platters, seafood platters, po boys, loaded potatoes, and grilled entrees to choose from. If you can't find something to eat here, you are just too hard to please.

 

Like most everyone else in the universe, I love Fridays. But, there is one thing I hate about Fridays in Mississippi. Virtually every restaurant's special is fried catfish. It must be some law that you have to serve fried catfish on Fridays in Mississippi. If there is, Chilly Willy's is a law abiding establishment. Luckily, they do it with a twist. Their Friday feature is Catfish Willy, which is a fried catfish fillet topped with a crawfish cream sauce over a bed of cajun rice. That's what I chose and it was delicious. Anne Morgan chose The Comeback Burger, which was loaded with comeback sauce, bacon, and cheese. She said it was delicious as well. They also had a glass pastry case full of tempting desserts, but we were too full to try one.

Catfish Willy

The Comeback Burger

Chilly Willy's is a fun place to visit. They offer karaoke on Saturday nights to make it even more fun. It has been open for three years and I don't know why I haven't heard of it before now. Plus, they opened a second location in Hammond, La. last year. I'm ready to go back and take the rest of my family for a fun night out. I think I'll pass on the karaoke, though.

 

As the old English proverb goes, "All good things must come to an end." School break is now over and so are our impromptu culinary adventures. We'll just have to make do on the weekends until next year. Oh wait, I just remembered, we have a holiday coming up. There's no telling where our taste buds will take us.

Tasty summer travels, part two

My favorite town in Mississippi to visit is, without a doubt, Oxford. Not only is it home to my beloved Ole Miss Rebels, it has tons of great places to eat.

As much as I love Ole Miss football, I really enjoy visiting Oxford when there's not a football game being played. Summer usually takes us to Ole Miss and Oxford for camps at least twice, and this year was no exception.

Old Venice Pizza

One of my favorite places to eat in Oxford is Old Venice Pizza. We eat there almost every time we go to Oxford, mainly because of the Tiramisu. It is outstanding! If we don't go sit down to eat there, we at least swing by and get just Tiramisu to go.

Tiramisu

Their savory dishes are excellent as well. Their menu offers several appealing appetizers, soups, sandwiches, classic Italian pastas and entrees, as well as a unique selection of homemade pizzas. My family's favorites include the trio appetizer - a combination of Dynamite Shrimp, Crawfish Roll, and Hand-breaded Mozzarella Sticks; Ranchero Pizza - ranch base, chicken breast slices, bacon, roasted garlic, Roma tomatoes, mozzarella, and a drizzle of ranch dressing; and Chicken Tuscany Pizza - garlic cream sauce, chicken, roasted red pepper, Roma tomatoes, sweet red onion, oregano, and a sweet balsamic glaze.

Trio Appetizer

Chicken Tuscany Pizza

My husband is a brownie and ice cream fanatic, so his dessert of choice at Old Venice is the Chocolate Explosion. Look at the photo below and you'll see why they call it that.

Brownie Explosion

Now, before you Bulldog fans get bent out of shape thinking you'll miss out since you're NEVER going to Oxford, there's an Old Venice in Starkville, too, as well as Tupelo and Memphis.

Snackbar

Chef John Currence made a name for himself in Mississippi with his first Oxford restaurant, City Grocery. In recent years, he has added additional restaurants to the Oxford dining scene and has put Mississippi on the culinary map.

Tucked away in a strip mall off North Lamar Avenue, right next door to a yoga studio, is Snackbar. As soon as you step into the dining area, you feel like you've stepped into an English hunt club.

The cozy bistro features a raw oyster bar with fresh oysters from all over the country arriving daily. In addition, their charcuterie menu is serviced from the smokehouse out back. Charcuterie offerings include pates, hard sausages, and ham, to name a few.

The menu changes with the seasons. Fortunately for me the menu changed after I dined there in June. When I returned in July, they had switched to the summer menu, so I got to partake of the new options.

The most popular item in the menu is the Truffle/Parmesan Frites. One bite of these fancy fries and you'll see why. Daily specials are offered as well as small plate and not so small plate entrees. Dishes we've tried include Lobster Mac and Cheese, Royal Red Shrimp Fricassee, Steak Frites, and Sliders.

Lobster Mac and Cheese

Royal Red Shrimp Fricassee

Steak Frites

Sliders

Desserts at Snackbar are exquisite. The Opera Cake is a layered chocolate and vanilla cake with coffee ice cream and chocolate sauce. During blueberry season, a Frozen Blueberry Souffle was a light, refreshing treat.

Opera Cake

Frozen Blueberry Souffle

Big Bad Breakfast

Next door to Snackbar is Currence-owned Big Bad Breakfast. Lard have mercy, they dish out a mean breakfast.

Most ingredients are fresh and local. All their bacon and sausage is smoked out back in the Big Bad Smokehouse. Eggs are from cage free suppliers. Dairy products are from a family run dairy in nearby Yocona. Jellies, jams, and preserves are made fresh daily. When possible, herbs and produce come from the chef's own garden.

The bacon is like no other I've ever tasted. It's tied on my list with ABE's. Cured with Tabasco and brown sugar, it's available for purchase by the pound to enjoy at home.

If you're really hungry, go for the Big Bad Breakfast Plate. Two eggs are cooked to order with a side of meat, home fries or local stone ground grits, choice of gravy, and toast or biscuit. There are leaner options as well as fancier options.

My favorite is the Pain Perdue, a brandy-spiked French toast with powdered sugar, whipped cream, and fresh strawberries. It's an entree and dessert all-in-one.

Pain Perdue

Lunch is also also available with offerings of burgers, BLT sandwich, and the Elvis sandwich - peanut butter, bananas, bacon, and mayo griddle fried between white or wheat bread. This combination may get you all shook up.

Bottletree Bakery

I first heard of Bottletree Bakery on The Oprah Winfrey Show many years ago. She featured their Apple Ruffle Tart as the best pie in America. Several years passed and I never stopped by to check it out until a Mississippi State friend of mine told me I could bring him a croissant from there any time. Well, I figured that if a State fan liked it, I had to try it out. So, the next time I was in Oxford, I did just that. It was love at first sight. Now I have to go EVERY time I'm in town.

When you walk in the door, if you can get in the door, you're greeted by a big glass case of freshly baked pastries - croissants, chocolate croissants, focaccia, danishes, humble pie, muffins, brioche, scones, and the list goes on. They also have open racks of homemade breads, including baguettes, sourdough, bagels, and more. Every time I go, I feel like I'm getting a glimpse of Paris. I just imagine what it's like there with all the delectable pastries and breads on every corner, and grabbing a croissant for breakfast and a loaf of bread on your way home from work every day.

Bottletree Bakery pastry case

The funny thing is that I've been Bottletree Bakery numerous times and have yet to see the infamous apple tart. The pastry that made them famous keeps evading me. I'm just going to have to ask about that next time I go.

My order is pretty much the same every time I go - chocolate croissant, humble pie, focaccia, and a couple loaves of bread to take home. The chocolate croissant is best eaten there since they warm it and drizzle more chocolate on top. The humble pie is usually strawberry or blueberry or both. It consists of a shortbread cookie with fruit in the middle. My favorite thing is a particular focaccia they make. It's basically like a mini pizza. They take focaccia bread and top it with chicken, applewood bacon, red onions, apples, cheese, and I don't know what else, and bake it to make it crispy on the bottom. It is to die for. And my daughter, Anne Morgan, is ready to kill somebody if they don't have it when we go there. Next time, I'm bringing extras home for the freezer.

Chocolate Croissant

Pecan Sticky Bun

Bottletree is more than just a bakery. They have a gourmet coffee bar and offer sandwiches for lunch. The walls are covered in funky art, making it an art gallery, too.

I've never been to Paris, but I hope to go there one day. For now, I'll just have to settle for frequent trips to the Bottletree, which is fine by me. I think that's why I'm so excited about football season kicking off soon - more pastries and bread.

Next time you're ready for a culinary getaway, look no further than Oxford. With a wide variety of cuisines to choose from, you won't be sorry. (Even if you are a bulldog.)

Stay tuned for the final chapter in my summer travels. Up next are some more dives within a short driving distance you'll want to give a try.