Pan Am — yes, I have flown on the airline — it’s been a long while though. Pan Am the TV show? Haven’t seen it yet. Pan Am the Soundtrack? It sends me. I admit it is a quirky mix of songs and artists. But that is what the early to mid-sixties were all about. Take a look at the Billboard charts during that time and you’ll see that I am right. So don’t get all uptight. Recline your seat, ask your attendant for a strong cocktail, and enjoy the flight.

Your ears will encounter very little turbulence as your musical journey cruises from Buddy Greco to Grace Potter or from Brenda Lee to Nikki Jean. Some tracks are pretty well-traveled, while others just might be new destinations for you and flying companions. You can’t go wrong with Bobby Darin’s Call Me Irresponsible, Getz and Gilberto’s Girl from Ipanema, or Count Basie’s swinging groove on an instrumental I Can’t Stop Loving You. Sergio Mendes & Brasil ’66 injects even more Latin spice to the cabin with Mas Que Nada and Nikki Jean turns in an impressive twist on Do You Want To Know A Secret?

My top pick of all is Dinah Washington’s Destination Moon.

Bang! Zoom! It is a complete and total gas.

So get your ticket and take a trip back in time.

Travel was far more classy then - and so was the music.  

***I prefer Engelbert Humperdinck’s version of Quando, Quando, Quando

Pan Am: Music From and Inspired By the Original Series, a collection of music from and inspired by the ABC television drama, slated for January 17, 2012 CD release from Verve Music Group, is a non-stop flight back to the early ’60s. The collection features 14 songs by Buddy Greco, Bobby Darin, Ella Fitzgerald, Stan Getz & João Gilberto with Antonio Carlos Jobim, Peggy Lee, Shirley Horn, Sergio Mendes & Brasil ’66, Billie Holiday, Count Basie, Brenda Lee, Connie Francis and Dinah Washington, plus new artists Grace Potter and Nikki Jean.

According to the Verve Music Group’s SVP of A&R Jay Landers, “The Pan Am series goes to great lengths to capture the dawn of the jet age with accuracy, and music plays a vital role. Many of the artists of the era are found in the classic Verve catalog so it was a great synergistic opportunity.” Also, S-Curve/Universal recording artist Nikki Jean sings the Lennon & McCartney classic “Do You Want To Know a Secret.”

The TV series Pan Am follows the travels of a young flight crew as they set off on international adventures at the dawn of the Jet Age in the 1960s. The show captures a time when only a few could experience a global adventure or gain a front-row seat to history. Those lucky enough flew Pan Am, the largest, most prestigious airline in the world. More than Coca-Cola, Elvis Presley or the transistor radio, Pan Am exported American culture to the world abroad and brought that world back to American shores. The crew travels to intoxicating cities such as Paris, Berlin, Monte Carlo and Rome and bumps into history along the way. Through their eyes, Pan Am revisits an era nearly half a century ago. So, buckle up . . . adventure calls . . . and thank you for choosing Pan Am.

Track List:
1. Buddy Greco – “Around The World”
2. Grace Potter – “Fly Me To The Moon”
3. Bobby Darin – “Call Me Irresponsible”
4. Ella Fitzgerald – “Blue Skies”
5. Stan Getz & João Gilberto w/Astrud Gilberto and Antonio Carlos Jobim – “The Girl From Ipanema”
6. Peggy Lee – “New York City Blues”
7. Shirley Horn – “The Best Is Yet To Come”
8. Sergio Mendes & Brasil ’66 – “Mais Que Nada”
9. Billie Holiday – “Just One More Chance”
10. Count Basie – “I Can’t Stop Loving You”
11. Brenda Lee – “Break It To Me Gently”
12. Nikki Jean – “Do You Want To Know A Secret”
13. Connie Francis – “Quando Quando Quando (Tell Me When)”
14. Dinah Washington – “Destination Moon”

Red Rocker Candy’s Cashew Brittle with White Chocolate. Where do I begin to sing your praises? To say it is simply good would be a gross understatement. It is really, really, really good. OK, now we’re getting closer to reality. Now I am not the world’s most passionate brittle fan. I like peanut brittle all right, I guess. I am a native Virginian, after all. But most of it is average at best. Too sweet. Not enough peanuts. Far too hard and dangerous for my somewhat fragile dental work.

Sue Charney, owner of Red Rocker Candy, is pictured above. I’m not sure what her secret is, but she has obviously found a winner in this particular brittle recipe. The soft layer of white chocolate on top is a perfect foil for the crunch that lies below. It is indeed a crunch. However, it is decidedly not a bridge breaker. The incredible, buttery candy brittle is generously spiked with cashews — one of my favorite nuts on the planet. Well, it’s actually a seed, not a nut. But that’s another story for another day.  

Sue’s confections have recently been discovered by famous folks like TV’s Rachel Ray. This attention is certainly well deserved. I just mentioned on Facebook that Red Rocker’s Cashew Brittle with White Chocolate may be one of the best things I eat all year in 2012. Yup, I know it’s only January, but these crunchy, crackly beauties are a world class treat and without a doubt worthy of your immediate time and attention. Get some quickly before the entire world finds out — and order some for a friend. Order some for an enemy too. That person will not remain an enemy long.

Pistachio Brittle is just one of many irresistable varieties offered

Spice Rack Chocolates are made in Fredericksburg, VA. They’ve been making artisan chocolates since 2006. It’s a family oriented business founded on a “quality over quantity” philosophy. Their products are handcrafted in small batches and you can clearly taste the difference. The Belgian chocolate they use is excellent — pure and lacking in the waxy texture that plagues most mass-produced chocolates. But let’s not stop there — the chocolates are frequently goosed up with uniquely exotic spices/flavors like chipotle peppers, crystallized ginger, Jamaican curry, and Celtic smoked sea salt.

Spice Rack kindly sent us a variety of products to sample and enjoy — and enjoy we did! The dark chocolate chipotle peanuts (billed as “Fire Antz”) were spicy and superb. It didn’t hurt that they feature first class gourmet Virginia goobers grown just down the road by Belmont Peanuts. They’re not overly spicy, but they do deliver a pleasant afterburn. The Ginger Cubes offer a highly unique marriage of dark chocolate and crystallized ginger. I love ginger, so these little nuggets were a special treat.

Even better was the Spice Rack Collection. This attractive & informative (it suggests wine pairings) 15-piece gift box featured 3 each of the following flavor combos: Fresh Lemon with Sweet Basil, Celtic Smoked Sea Salt and White Ground Pepper, Key Lime and Jamaican Curry, Rosemary with Mint Leaves, and Spicy Cayenne and Chili Powder. The coupling of curry and chocolate (a first for this guy) was surprisingly noteworthy.  My personal fave was the sea salt variety — I’ve long been a softy for that now trendy salty/sweet combo. Spice Rack offers 5 other, equally interesting 15-piece collections. Next on my list will be their On The Rocks mix, which boasts matches such as Rum and Cola, Pina Colada, Amaretto, Orange Cognac, and Butterscotch Brandy. Cheers, y’all!

Pretty much everyone loves banana pudding. Southerners certainly crave it. But how often do you actually prepare it at home? Probably not all that often. The slicing of the bananas part is pretty easy. So is the pulling the Nilla Wafers from the box part. So what’s the big deal? Most folks will tell you it’s the preparation of the pudding part. Well, Reggie Rodgers of Chesapeake, Virginia has solved that problem for you.

Rodgers Banana Pudding Sauce is smooth and delicious — and comes in refrigerated jars. How cool is that??? Just layer your Nillas and sliced nanners, poor the sauce over top, and you’re done. It’s good too — creamy and tasting of pure vanilla extract. No baking required. The ingredients are all natural and you make as little or as much as you’d like — then put the rest of the sauce back in the fridge for later. How convenient! Reggie Rodgers — you are THE MAN. We love their logo too. The cartoony wafer and banana both appear to be thrilled about their pending collision course with the pudding bowl. Their ultimate demise will be your gain, that’s for sure!

We hear Rodgers’ Banana Pudding Sauce makes a great shake too!

——————————————————–

Red Rocker Candy – PO Box 1135, Troy, VA

www.redrockercandy.com ; (434) 589-2011

Spice Rack Chocolates – 10908 Courthouse Road, Fredericksburg, VA

www.spicerackchocolates.com ; (540) 847-2063

Rodgers’ Banana Pudding Sauce – (757) 558-4964

www.rodgersbananapudding.com ; reggie@rodgersbananapudding.com

Maynard Ferguson was one of the great Big Band trumpet blowers. Sure, the heyday of the Big Bands had long passed by the time these sessions were laid down in 1963. But Maynard, a native Canadian, continued to carry the torch — and did so in spectacular fashion. Ferguson was best known for his amazing ability to hit and sustain high notes, yet please do not consider him a “one trick pony.” He could play with the best of them and consistently surrounded himself with talented young musicians. This is certainly the case for these takes, which were recorded during the peak of the Cameo-Parkway label’s financial success. That success was due in great part to Chubby Checker’s mega-hit, “The Twist.”

ABKCO’s upcoming release of the NEW SOUNDS OF MAYNARD FERGUSON and COME BLOW YOUR HORN (both LPs are included on this single CD) do a fine job of displaying Maynard’s versatility and virtuosity. Many songs will be immediately familiar to the casual jazz or pop music fan. These tunes would include Herbie Hancock’s Watermelon Man, the traditional Oh Danny Boy, Count Basie’s rousing One O’Clock Jump, Ray Allen’s groovy Gravy Waltz, Duke Ellington’s hit Take the A Train, Chicago (That Toddlin’ Town), and Billy May’s Naked City TV theme. Slightly lesser known compositions by Hammerstein-Kern, Oliver Nelson, Benny Golson, Elmer Bernstein, and the prolific team of Cahn-Van Heusen help to round out the collection. Yes, Maynard had great taste as well as great musical chops.

I must say I really dig this stuff. Some of you whippersnappers out there may think Big Band music is out of date or even, GASP, uncool. I beg to differ — in fact, I strongly beg to differ. I’d take this over your Gaga and your Bieber any day, Junior. And if you’re an older music fan with a fondness for Big Bands like Basie’s or The Tonight Show’s Doc Severinson, this will surely send you soaring as high as one of Maynard Ferguson’s stupifying trumpet blasts.  This is far out, groovy, Buddy Rich, Jack Sheldon, Old Blue Eyes’ “Koo-Koo” kind of good.

The New Sounds of Maynard Ferguson/Come Blow Your Horn—the Complete Cameo Recordings  

PRE-ORDER-NOW! Available January 31, 2012

Released through Real Gone by arrangement with ABKCO Records, this twofer features two of the most collectible albums in the entire Maynard Ferguson catalog, the two records he recorded in 1963 for the Cameo label in between his stints at the Roulette and Mainstream labels. Maynard still has his great Roulette band of Lanny Morgan, Willie Maiden, Frank Vicari, Mike Abene, Ronnie Cuber and master arranger Don Sebesky et al. with him on these recordings. Sourced from the original master tapes, this marks the first time these rare gems will be legitimately released on CD. Both albums feature driving big band arrangements of both standards and originals, and we have unearthed an unreleased bonus track from the New Sounds sessions, a take on the classic The Song Is You, exclusively for this reissue. Remastered straight from the original tapes with new liner notes—Maynard’s complete Cameo recordings!

The New Sounds Of Maynard Ferguson C1046 (1963)

1. Take The “A” Train; 2. Bossa Nova De Funk; 3. Gravy Waltz; 4. Cherokee (Indian Love Song) 5. I’m Getting Sentimental Over You; 6. One O’Clock Jump; 7. At The Sound Of The Trumpet 8. Maine Bone; 9. Watermelon Man; 10. Danny Boy; 11. The Song Is You (previously unreleased)

Maynard Ferguson – Come Blow Your Horn C1066 (1963)

12. Groove; 13. Country Boy; 14. Blues For A Four String Guitar; 15. Whisper Not 16. We’ve Got A World That Swings; 17. Chicago That Toddling Town; 18. Naked City Theme; 19. New Hope; 20. Antony And Cleopatra Theme; 21. Come Blow Your Horn

Mr. Gyros was recommended to us by some online food critics. The reports were overwhelmingly positive. That was enough for us to seek them out. I have long been a fan of Greek & Mediterranean food — especially the fast, comfort food variety. Gyros, Souvlaki, Fried Zucchini, Spanakopita, Falafel, Moussaka, Calamari, Baklava, etc. This love affair can be traced back to my youth. And no, I do not have any Greek ancestry. Far from it. I’m just about as Anglo as you can get. But I do know good ethnic cuisine when I taste it.

As a teenager, I dined frequently at Knossos in Vienna, VA. Great place, but sadly not around any longer. Mr. Khan treated us like family … always obliging when we pestered him for the largest portions possible or for extra Tzatziki dipping sauce (made with Greek yogurt, cucumbers and other seasonings). Former Knossos owner George Bilidas (the longtime Greek God of Northern Virginia’s culinary scene) still operates The Amphora, a killer 24-hour diner in Vienna.  

Mr. Gyros is housed in a strip center in Palm Beach Gardens, FL

Greek sweets (like Kadaifi seen above) are a must @ Mr. Gyros

The Gyro Platter at Mr. Gyros is very nicely done. Tons of freshly sliced meat (the usual beef & lamb combo), a cup of thick white tzatziki sauce, really good pita bread, lots of fresh sliced onion, lettuce, and tomatoes. It comes with a Greek salad, rice pilaf, or fries. We strongly recommend the Greek salad. It is excellent and fortified with crumbled feta cheese, kalamata olives, and the ubiquitous green pepperoncini.

Just look at the spicy sliced meat, folks. And those super fresh veggies. This is really fine stuff. In fact, Mr. Gyros was recently voted a “Best Casual Dining” winner by the Palm Beach Post. Beer and wine are also offered if you choose to turn your meal into a regular celebration. We are just plain happy to have found this gem of an eatery. Owners John and Yianna are doing it right at Mr. Gyros. We don’t live in the PBG area, but my parents spends about 6 months each year on nearby Singer Island. That means we shall return … and you can bet that Mr. Gyros will be on our dining agenda.

MR. GYROS – 10901 N. MILITARY TRAIL, PALM BEACH GARDENS

(561) 627-3979; www.mrgyrosflorida.com

Lunch and Dinner 7 days a week; major credit cards accepted

Mobile Bay Monthly is a great local magazine we enjoy here on the Alabama Gulf Coast. The publication has been around 40 years now. Each month, they include a handful of recipes — many of them cherished kitchen secrets from the pantries of some of the area’s  most prominent families. As you might guess, local seafood and produce get more than their fair share of attention.

Just look at the names of some of the recipes: Beth Majure’s Spectacular Shrimp Dip, Tillye Semple’s South Alabama Caviar, Miss Marietta’s Cheese Wafers, Miss Ippy’s Divine Crab Salad, Maw Maw’s Honey Nut Zucchini Bread, Mama Nolen’s Cornbread Dressing. Southern? You better believe it, y’all!

This sturdy, spiral bound volume also includes lots of appetizing, full-color photography. It is priced at $24.95 and is available while supplies last via PMT Publishing out of Mobile. The cookbook is a tasteful last minute Christmas gift idea, but we suggest you move quickly. Culinary treasures like this deserve a place on the bookshelf of any serious Southern home cook.

From front porch rockers, we look out onto the water. From back porch swings, we see lush woodlands and farmland. So it’s really no secret where the fresh bounty of food on our plates comes from. Combine that local cuisine and picturesque scenery with people who love good food and good times, and welcome to life on Mobile Bay. 

When you have fresh seafood and wild game from your sportsman and Mama’s silver and Grandmama’s china at your fingertips, why wouldn’t you become a down-right fabulous cook and entertainer? You’ve probably even come from a long line of great cooks, so maybe it’s in your genes. We may be blessed with the finest ingredients and rich culinary heritage, but credit still goes to the one who sweats over the stove.

And now, in these pages, you have the legendary local recipes to even impress kitchen queen Aunt CeCe.

If you are already an established cooking guru, then you’ll find this book to be longtime favorites in an organized fashion. If you’re still working your way there, then this book might be your new culinary bible. For the latter, let’s be honest, cooking for a Lower Alabama crowd might seem intimidating. After all, either we have set high standards ourselves, or they’ve been set for us. So while living up to them may seem daunting, take heart, you now have the ultimate local reference book.

With it, you’ll always be equipped for the unexpected: drop-in guests, the death of friends or family and the supper club sign-up sheet. All require you to show up with a dish in hand. (Note: The Divine Casserole has been on the supper club circuit since the 1960s, so it’s a sure bet.) Between Miss Marietta’s Cheese Wafers and Martelle Scott’s Famous Cheese Straws, you’re bound to get off on the right foot. And although there have been many variations, the one and only Tillie Delchamps’ Pickled Shrimp is fabled.

Favorite Mobile restaurants, like The Pillars, Weichman’s All Seasons and Gus’ may have closed their doors, but their recipes and locals’ memories of them live on. The chefs and restaurateurs shared some of their most popular dishes during their hey-days, and we love to reminisce – even if it’s through our taste buds.

While we consider all of these recipes winners, some have actually taken home ribbons. Chili cook-offs, grilling championships and shrimp cook-offs have long brought out competitive sides — and delicious food.

Speaking of competition, we Southerners love a good football game, and the tailgate grub almost as much. Fall football leads right into hunting season, and you’ll know just what to do with that bird thanks to our wild game recipes. People around here love to bring sophistication to “hunting camps” and “farms.”

Regardless of where you’re dining or what season it is, seafood is on the menu, even more so as the warm breezes of spring and summer start to blow in. And, our meals always have a sweet finish. We never skip dessert. Have you seen this section? Why would you want to miss out on all of those sugary cakes and
decadent confections?

These tried-and-true hand-me-downs are sure to please! But if, for some unforeseen reason, something goes wrong, don’t fret. The worst they will say is, “Well, bless her heart.” Besides, there’s always more eatin’ and entertainin’ to be done tomorrow. Above all, have a good time, even if that requires referring to the beverage section to get started.    

Order Yours Today - https://www.mobilebaymag.com/Mobile-Bay/Books

THE STORY OF THE NU WAY

by Ed Grisamore (Mercer University Press)

We dined at the Nu-Way a few years back. This is truly one of the South’s most iconic eateries. I have always loved the look of their historic neon sign, yet I knew very little about this hot dog stand’s history. Pick up a copy of this new book and expand your knowledge — we think you’ll dig their dog. They may have spelling issues, but they have the whole hot dog thing down to a science.

For almost seventy-five years, one of Macon’s most famous eating establishments, Nu-Way, has intentionally misspelled the word W-E-I-N-E-R on its marquee. Thanks to a sign-maker misplacing those vowels in 1937, the restaurant has had a conversation piece on the plate along with its legendary hot dogs. James Mallis immigrated to Macon from Greece and opened the city’s first fast-food restaurant on historic Cotton Avenue in 1916. Nu-Way is now the second-oldest hot dog stand in America, just a month shy of Nathan’s on Coney Island in New York.

In his eighth book, There Is More than One Way to Spell Wiener, Macon newspaper columnist Ed Grisamore tells the amazing story of how Nu-Way has become a cultural and culinary icon. Nu-Way is part of the fabric of Macon, Georgia. Nearly everyone in town has a Nu-Way story. When people move away, Nu-Way is one of the first places they visit when they come back home. One woman drove almost 500 miles and ordered 150 to go. But it’s not just about the food. It’s nostalgic. It’s a melting pot of Macon. To go downtown for a hot dog at noon is to see the common denominator of businessmen in three-piece suits sharing the same lunch counter with blue-collar workers and street people.

The book covers the generations of Macon families that have worked at Nu-Way, captures the passion of its loyal customers and tells the story of how the Norman Rockwell-like logo was painted by a former Macon fire chief. Even Oprah Winfrey dropped by for a chili dog and a Diet Coke on a visit to Macon in 2007 . Grisamore has been known to satisfy his cravings for slaw dogs (voted No. 1 in the nation by The New York Times) several times each week.

www.mupress.org

THE GORILLA MAN & THE EMPRESS OF STEAK

by Randy Fertel (University Press of Mississippi) 

The name Ruth’s Chris Steak House was always something of an oddity to me. Who was this Ruth? Who was Chris? Exactly how did this unusual name come about? Sure, their steaks were really good. And yes, the brand is well known throughout the world. But who knew there was such an interesting and colorful back story? Their saga is fascinating and provides a rare glimpse into the culture and restaurant industry of old New Orleans. You’re familiar with their steaks, so now take some time and learn more about the characters who created the sizzle.  

The Gorilla Man and the Empress of Steak is the story of two larger-than-life characters and the son whom their lives helped to shape. Ruth Fertel was a petite, smart, tough-as-nails blonde with a weakness for rogues, who founded the Ruth’s Chris Steak House empire almost by accident. Rodney Fertel was a gold-plated, one-of-a-kind personality, a railbird-heir to wealth from a pawnshop of dubious repute just around the corner from where the teenage Louis Armstrong and his trumpet were discovered. When Fertel ran for mayor of New Orleans on a single campaign promise–buying a pair of gorillas for the zoo– he garnered a paltry 308 votes. Then he purchased the gorillas anyway!

These colorful figures yoked together two worlds not often connected–lazy rice farms in the bayous and swinging urban streets where ethnicities jazzily collided. A trip downriver to the hamlet of Happy Jack focuses on its French-Alsatian roots, bountiful tables, and self-reliant lifestyle that inspired a restaurant legend. The story also offers a close-up of life in the Old Jewish Quarter on Rampart Street–and how it intersected with the denizens of “Back a’ Town,” just a few blocks away, who brought jazz from New Orleans to the world.

The Gorilla Man and the Empress of Steak is a New Orleans story, featuring the distinctive characters, color, food, and history of that city–before Hurricane Katrina and after. But it also is the universal story of family and the full magnitude of outsize follies leavened with equal measures of humor, rage, and rue.

Randy Fertel, New Orleans, Louisiana, and New York, New York, is a writer and president of both the Fertel Foundation and the Ruth U. Fertel Foundation. He has taught English at Harvard, Tulane, LeMoyne College, the University of New Orleans, and the New School for Social Research.

www.upress.state.ms.us 

Chef John Besh has made quite a name for himself here along the Gulf Coast. His culinary empire is based out of New Orleans, yet he is truly all over the globe these days. One day you see him as a judge on Top Chef, the next you might spot him on Food Network’s The Best Thing I Ever Ate, then you see him whipping up something tasty on NBC’s Today Show. When not appearing on TV or running his nine (yes, NINE!) acclaimed restaurants, Besh somehow finds time to re-connect with his family and knock out a few cookbooks. They may have successfully cloned this guy — I can’t be sure.  

Besh’s latest cookbook project is a marriage of his love for food and family. It’s titled “My Family Table … A Passionate Plea for Home Cooking.” We can totally relate to this sentiment around our household. Sure, we still love to dine out. But it is increasingly difficult to find a quality meal at a fair price. A meal out for a family of 4 can put a pretty sizeable dent in the old family grocery budget.

This “coffee table” book is well-over 250 pages and features some truly beautiful photography. The publisher (Andrews McMeel) should be quite pleased with the end result. It is a terrific collection of recipes and a fine Christmas gift for that hard-to-buy-for foodie on your shopping list. The book retails for $35.

We recently met Chef Besh and his wife at Page & Palette in our current hometown of Fairhope, AL. He was kind enough to sign our copy, which will surely become a staple in our already massive home collection of Southern-themed cookbooks. Besh, a former US Marine, reveals some of his favorite Louisiana products/ingredients. No secrets here, friends. He loves Steen’s 100% Cane Syrup, but who doesn’t? Some more surprising items found in his home pantry include Virgin Pecan Oil, Hoisin Sauce, Coconut Milk, and Sambal Paste. Yup, his kitchen mastery and tastes certainly extend beyond the bayous of his beloved home state of Louisiana.

The 140 recipes included here, much like Besh himself, bounce all over the map. Risotto, Fruit Crumble,  Couscous, Pork Shoulder, Ratatouille, Coq Au Vin, Corn Pudding, Chili, and Beef Noodle Bowls. Dishes sampled at the book signing were a Cauliflower Mac and Cheese, Jambalaya, and a Seafood Dressing. The Bird’s Nest Potatoes look simple, but delicious. Let’s call the overall theme of this volume Cajun/Asian with the common denominators being big flavor with a little bit of heat. The Creamy Lentil Soup (laced with diced bacon) would surely hit the spot on a cold winter’s day.

There are desserts too. Don’t miss the Lemon-Blackberry Cheesecake. The full page, full color image of this creation will have you drooling, for sure. The Bananas Flambe, an obvious nod to his love of New Orleans, is fueled with dark rum and accented with orange zest, cinnamon, and a sprinkle of fresh ground nutmeg. The execution of this dish is not for amateurs, but it will surely draw oooo’s and ahhhh’s at your next dinner party.

John Besh and his wife Jenifer love Fairhope. They made that clear during our brief but enjoyable chat. We, in turn, appreciate them making time to slow down and enjoy our little piece of heaven. Talk radio host Glenn Beck recently said visiting Fairhope was a little like being on the set of “It’s a Wonderful Life.” It is indeed a life full of wonder. And John Besh wants you to make it even more wonderful by focusing on family and hearty home cooked meals. And, as Paul McCartney once sang, “What’s wrong with that?”

www.chefjohnbesh.com

www.andrewsmcmeel.com

The Hungry Owl is a relatively new addition to the West Mobile dining scene. Although I work in the immediate vicinity, it actually took a somewhat recent episode of TV’s Man vs Food to alert me to the Owl’s delicious culinary offerings. The object of host Adam Richman’s carniverous desire was Chef Tony Nicholas’ Ultimate Tony Burger.  

The chow at the Hungry Owl is Nappie Award Winning (as the above banner obviously implies). And the Ultimate Tony rules the roost. This bulging burger is absolutely massive with toppings like a fried egg, two kinds of cheese, crispy bacon, and jalapenos.

This retro van sits outside the Hungry Owl — too cool!

There’s even a Doggie Park outside – how’s that for added value?

The Owl accents are evident at every turn — inside and out.

The Owl wing door handles are a very creative designer touch.

This (above) is the Original Tony Burger. Big? You’re dern tootin! This baby was priced at $11.99 (c0mes with one side). My side this day was the mashed sweet potatoes — pretty tasty. The taters were served in a tin cup, which briefly reminded me of an old Warner Brothers prison flick. Ha! I must try the smoked gouda grits next time. Now that sounds just dandy. The burger may look well done in the picture, but it was actually cooked just right. Nice and charred on the outside, a little pink on the inside. It’s blending of quality ground beef and Alabama-made Conecuh sausage is pure genius. Mad scientist genius, even — and I mean that in a good way, Tony.   

 So, you may inquire, just what makes the Ultimate Tony so, well, ultimate? They basically take the the Original Tony and further accessorize it with a slippery fried egg, a big ole slab smoked gouda cheese, and a mess of chopped jalapeno peppers. The Ultimate Tony will set you back about $14 buckeroos and also comes equipped with one side item.

Now don’t get me wrong. I may have led you to believe that this is nothing more than a glorified burger palace. If I have, then I should apologize. It’s quite a bit more than that, folks. The menu, which I’m quite anxious to further explore, is surprisingly adventurous. Some of the Cajun and Creole dishes look especially interesting. You might say the non-burger portion of the menu is Southern with a gourmet flair.

So here’s wishing Chef Tony continued success.

We give a hoot about The Hungry Owl — you should too! 

I hope to catch you nesting here soon.

The Hungry Owl – 7899 Cottage Hill Road, Mobile, AL 36695

(251) 633-4479; www.thehungryowl.com

Open for Lunch and Dinner; closed Sunday and Monday

Please click on this link and learn more … and THANKS A MILLION!

http://www.kickstarter.com/projects/401662102/dixie-dining-touring-the-souths-best-homestyle-res

Satsuma Oranges are a holiday tradition here along the Alabama Gulf Coast. Frankly, I was not that familiar with them prior to moving to Fairhope almost 3 years ago. During our first holiday season here, we started seeing Satsumas popping up everywhere. In recipes, in cocktails, in stores and farmer’s markets, in local advertising and newspaper features. “What’s so darn special about Satsumas?”, we asked ourselves.

Here’s what Wikipedia has to say about them:

Its fruit is sweet and usually seedless, about the size of other mandarin oranges (Citrus reticulata), smaller than an orange. One of the distinguishing features of the satsuma is the distinctive thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling. The uniquely loose skin of the satsuma, however, means that any such bruising and damage to the fruit may not be immediately apparent upon the typical cursory visual inspection associated with assessing the quality of other fruits. In this regard, the satsuma is often categorised by citrus growers as a hit-and-miss citrus fruit, the loose skin particular to the fruit precluding the definitive measurement of its quality by sight and feel alone.

The Chinese and Japanese names reference Wenzhou, a city in the Zhejiang Province of China known for its citrus production. However, it has also been grown in Japan since ancient times, and the majority of cultivars grown in China today were cultivated in Japan and reverse-introduced into China in modern times.

Now, three years later, we are fully aware of the Satsuma & its special qualities:

1) They are seedless

2) They are very easy to peel

3) They are really sweet

4) They are a locally grown product and priced quite reasonably

5) They bring a much needed taste of summer during the chilly winter months

Better yet, you might just get lucky and find someone who has Satsuma trees (they look more like bushes) on their property. A family friend has such a tree and practically begged us to stop by and pick whatever we wanted. They had far more than they could eat and were worried about the fruit going bad. Happy to oblige, we soon returned home with a bulging white plastic shopping bag jammed full with bright orange Satsumas. I tried one — and it was great. I had another, then another … and another.

Go ahead, eat all you want.

Unlike most holiday treats, Satsumas are good for you!

“Guilt free and packed with Vitamin C.”

Now there’s a slogan for you.