1.23.2017

A Decidedly Non-Amish Treat: Lancaster Brewing Company

A business trip isn't often a chance to indulge. It's rarely even a chance to squeak by with acceptable eats, to tell the truth. I have eaten a lot of terrible hotel food and granola bars on the road, when work is more important than seeking out great dining. So when I'm traveling and able to find a place so good I want to return the next day? That's worth sharing.

On the way to Annapolis for a conference last week, my colleagues and I discovered Lancaster Brewing Company in Harrisburg, PA. There's another one in Lancaster, obviously. But Amish country was not on our way. The brew pub is decorated in warm, brick reds and gold tones, with posters depicting limited-edition beers and a large bar. On a Wednesday at lunch time, the place was jamming - a good sign.


Another good sign? A soft pretzel this gorgeous looking. This starter was pillowy and rich, the buttery top just slightly crisp. It wasn't overly salted like many soft pretzels, and the beer cheese served alongside was mild and gooey. This was a simple dish, and very well executed for only $5.

The Reuben egg rolls had much more riotous flavor. A super-crunchy egg roll wrapper encased salty, tender corned beef, sharp sauerkraut, and tangy Swiss. They were absolutely delicious. No hint was out of balance: the meat was sweet and salty with not a hint of the toughness you often get with the corned beef; the cheese wasn't too bossy, but provided a bit of goo and creaminess; the clean punch of the sauerkraut stood up to the richness of the meat.


My colleague J's wild boar chili looked and smelled fantastic: 


But I had to go for the lamb burger, because tzatziki! Ok, you all know I love tzatziki, the Greek cream sauce flavored with garlic, dill and cucumber. And this thing was good, you guys. Not just good, but goooooood. The lamb patty had incredible flavor and was topped with enough feta cheese to season the whole sandwich but not so much that it overpowered everything else. Crunchy iceberg, juicy tomato, and sharp red onion all complimented the rich lamb perfectly, as did the creamy, dreamy tzatziki, which rendered this dish perfect. Hand-cut fries didn't hurt in my evaluation of the plate.


The very next night, we were headed back from Annapolis, and whadaya know, Harrisburg was on the way again. It just seemed like a good idea to hit up Lancaster again for dinner. You know what, it was a good idea, because dinner was banging. I mean it, it was a weeknight and again, the place was packed. At the behest of our friendly and fun server, we ordered the fried cheese curds to start.


They were delicately breaded and completely addictive (and yes, squeaky). They were served with a little cup of marinara, but I actually preferred these babies plain. They were delectable and a great start to our meal.

I couldn't resist the crab and tomato bisque, and I'm glad I didn't really try all that hard to do so. I am always impressed when tomato soup is really full-flavored and deep, which this was. The crab was impeccably fresh and sweet, and hard pretzel crumbles on top added texture to this satisfying cup of steaming goodness.


The words milk stout gravy are apparently trigger words for me. That's ok, because the meatloaf this gravy accompanied was terrific, like all of our food at Lancaster Brewing Company. The meatloaf was tender, juicy, beefy and robust, while the gravy had the slightly sour hint of beer to balance all the umami richness. Even the mashed potatoes hiding underneath the two huge planks of loaf were something special. At many eateries, these would be an afterthought or merely a bare-bones gravy vehicle, but instead they were buttery, whipped into an airy, light, delightful side.


The only slight downfall was the roasted carrots, which I ordinarily love. These were undercooked and really tough. The flavor was good, but the technique was lacking.

Carrots notwithstanding, everything we ate at Lancaster Brewing Company was of such high quality paired with creativity, we were all still talking about it in the office this week. I didn't snag a bite of T's chicken salad sandwich, but it looked really delicious, and she raved about it. I DID munch a couple of her chips, and they were bomb - well seasoned without being too salty, and super crunchy.


I love all the Amish smorgasbords in Lancaster, but I may actually prefer the new American cuisine Lancaster Brewing Company is cooking up. I give this road trip gem a nine on the BHS scale. I want everyone to know that if you're driving through Harrisburg, you should try to hit it at a mealtime, because this place rocks. When you make your way there, let me know how you like it! Oh, and PS: I picked Shawn up some of LBC's Boss Hog IPA, and he's a fan! My hunger is big; my personality is bigger!

Lancaster Brewing Company Menu, Reviews, Photos, Location and Info - Zomato

1.16.2017

A Recipe and a Revisit: Creamy Spinach Pancetta Pasta

I bet a lot of you are "trying to be good," right now, keeping resolutions and eating all those dark leafy greens. But you still like to party, right? Me too. Adulting is hard, but I'm here for you! This recipe is a little bit naughty and a little bit nice. It's our go-to pantry pasta when I don't have meat thawed or a dinner plan, as everything except the garlic comes from the freezer or pantry. 


It also has the benefit of being extraordinarily delicious, which is not something I say often about something that contains (gasp!) packaged ingredients. Please don't send the salt police after me. I would never survive in jail.


Creamy Spinach Pancetta Pasta
2 Cloves Garlic, crushed
1-2 tsp Red Pepper Flakes
1/4 C Olive Oil
1 4oz Package Diced Pancetta
2 C Penne or Rigatoni
1 Package Frozen Creamed Spinach
2 C Fresh Spinach (optional)
2 T Pecorino Romano, grated
Parmesan Cheese, to garnish

So first of all, the whole key to making this dish ridiculously delectable instead of a mundane pasta plate is the spicy garlic oil. Get your garlic, red pepper flakes, and olive oil into a small saucepan over low heat and just let it hang for at least 20 minutes before you start the rest of the cooking. Go walk on the treadmill or do jumping jacks in that time, and then you won't feel guilty about the pancetta!


Once the oil is infused with all that flavor, put it through a strainer and set the oil aside. Then get your pasta on to cook in plenty of salted water, for about 12 minutes.


In a large skillet, cook the pancetta over medium heat until crispy.


Zap the Creamed Spinach for a minute or two in the microwave just to loosen it up enough to pour over the crispy piggy parts.


If you're adding more fresh spinach, do so at this point and incorporate it so that it wilts down.


Take this opportunity to spoon a little of the garlic oil in at this point. It will facilitate the cooking of the spinach and bring all the flavors together.


Check the pasta. Is it nearly cooked through? Good. Add it to the pan after draining, but reserve some cooking liquid for adjusting your sauce in a minute. 




What time is it? Show time! Wait, it's actually cheese time. Sprinkle in your romano, then give it a taste. Does it need more umph? Add some more of the oil. Sauce too tight? Add in a scoop of pasta water and stir.


Sprinkle on some Parmesan once you plate up several big spoonfuls and enjoy! Please ignore my ugly hand. But enjoy this rich, satisfying, hearty pasta filled with greens as soon as you can!


I wish I had a more positive revisit to share, but we had dinner at the Adams Country Club a few weeks ago, and it was not great. Ok, it wasn't even good.


These fried mushrooms tasted fine, but for $8, nine or ten mushrooms is not much. We ended up ordering two portions for the five people in our party.

This Caesar salad was actually pretty good: plenty of parmesan, salty umami goodness with the perk-up of lemon and crisp greens. I wish I had ordered this as my entree.


I ordered the pasta special of the night, which was penne alla vodka with chicken. The weirdest part of the dish was that chicken: it was two whole breasts, sautéed instead of grilled and cut up into bite sized pieces throughout the dish. Was I supposed to cut up the chicken in the bowl, with all the pasta getting all messed up and splashing all over the table? You know what, I was so disgusted by this token of kitchen laziness, I just decided to not eat it altogether. It was impossible.


The injustices of this dish didn't end with the oversized chicken, though. The sauce was bonkers for something called a vodka sauce. Classically, this sauce is bright with tomato flavor that is slightly mellowed by cream, with depth and richness from the cooked-down liquor. This sauce didn't have depth, complexity, or creaminess. It was extremely one-dimensional, which immediately told me it wasn't built as a sauce should be. It had that artificial flavor you get with a cheap jarred sauce. The final nail in the coffin: rubbery, block mozzarella shreds topped the dish rather than an aged parmesan which could have added much-needed salt and nuttiness to this gloppy, flavorless mess.

Let's look at my homemade pasta again to cheer us up, shall we?



I'm not saying there isn't good food to be found at Adams Country Club, but I'm not likely to return, and I was sad to note that the cooking had gone downhill so steeply since I reviewed it for the WDT in 2015. So, that's it for me this week. I'm working on a review of the new Core + life Eatery in Vestal, and there will be a post about Corning coming soon! My hunger is big; my personality is bigger!

1.04.2017

Dispatch from Arlington: I Do Like Green Pigs

How can holiday vacation be over already? Is this for real? I guess, because it's Wednesday and that means I owe you a review! Are you OK if it's from Arlington? Good, because it's all I've got.

A few weeks before Christmas I hit a very hipster-chic spot, the Green Pig Bistro, with my friend Christina down in Virginia. Make no mistake, I am too old and too stodgy to eat here. Despite the almost unbearable coolness of this spot, they still served me. This place is cranking out about the highest concept pedestrian comfort food you can imagine, and serving multi-ethnic beanie-wearing millenials next to tables full of grown-up frat bros drinking brown liquor and destroying gourmet burgers and steak frites with chimichurri.


We were advised by our amiable server to start with the pig tostada, and he did not steer us wrong. I initially harbored suspicions about this "snack," which rang in at $14, but no fear: it was a massive portion for any snack I would normally consume. The pulled pork was well-seasoned and juicy, and lots of fresh jalapeño slices, raw white onion and cilantro on top of the crunchy corn tortilla kept things fiery and bright. A deeply flavored roasted chile sauce and a chunky, tangy salsa verde worked in tandem to keep the pork from sinking the works into too much richness. It was delicious. I really like it when things are delicious.


Onion soup is hard for me to deny myself. This one was good, although it was packed with almost too many sweet onions, making it hard to enjoy the deep, rich beef broth on its own merits. The crouton retained its crunch and a topping of perfectly golden brown, nutty emmentaler cheese and sprinkling of bright, fresh chives crowned it splendidly.


Kabocha squash soup wasn't cloying or dessert-like, as so many squash soups tend to be. It was well-enough seasoned that it balanced sweet and savory flavors with a dose of umami. That masterful flavor balance plus a gorgeously velvety texture, made this dish quite a dish.


That snack, plus our soup coursewas so huge, we ordered appetizers rather than mains as our entrees. Lamb ragu + ricotta cavatelli piqued Christina's interest.


Helllllo gorgeous! Oh hey, do you like rich, savory, tender meat, slow cooked tomato sauce and light, fresh cheese? Hmm, how about tender pasta cylinders? Top it all with a shower of perfectly salty parmesan cheese, and you have this bowl of goodness.

Fried chicken biscuits with spicy honey? O-Kay. I mean, I was so stuffed by this point, I could barely eat them, but that doesn't mean they weren't fantastic. Most often, boneless fried chicken has nothing in common with real, Southern buttermilk fried chicken. Once you shed the bones and skin, you tend to lose all the crunch and flavor and end up with either a flavorless puck of protein or an over-salted mess. Not so at Green Pig. These chicken patties were succulent and peppery - quite tasty paired with the sweet hot sauce. The biscuits weren't perfect - they were tender, but didn't have that pleasing slightly brown crust made by brushing the tops with butter before baking. But I'm splitting hairs here. This was good eats.


I wish we could have sampled some of the main courses, but the inability to stop eating those really yummy soups kind of ruined us, hunger-wise. Dessert was simply out of the question. 

I don't think dinner at the Green Pig is going to rank in the upper echelon of restaurants you visit in the DC area, but I would definitely eat there again. It had the kind of food you want to pig out on, and everything was done well, if maybe not with the most creativity or panache of the city's premiere dining locations. I give Green Pig Bistro an eight on the BHS scale for its buzzy ambiance, gorge-worthy comfort food, and friendly service. This isn't the place for refined, new world cuisine, but you won't go hungry and you will leave satisfied. 

Green Pig Bistro Menu, Reviews, Photos, Location and Info - Zomato

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