I received more than a few puzzled stares when I announced that I had just dined on chicken and waffles at Hooch Bourbon House restaurant. For hardcore obsessives of Southern cuisine, there is nothing more heroic than these two combinations. Where today, most chicken is served devoid of bones or skin, this Cornish hen is proudly dished-up bone-in, skin-on and artfully displayed on its cutting board canvas. A perfect tribute embodying the soul of the south in the dead of winter. The smokey-sweet chipotle maple emulsion provides a compelling counter to the soft, chewy buttermilk waffles and tender crispy chicken. This is a stunner of a dish. A simple, good thing elevated to symphonic heights. And it was the best thing I ate this month.
I seem to be surrounded with people who are obsessed with food. Everywhere I go that’s pretty much all folks want to talk about. My friends and family have long hinted around about getting in on the blogging action. So why not let them? Here is a guest post courtesy of my friends Tony and Lyana. Enjoy!
What happens when you combine three of my favourite foods, sweets and drinks together? Easy. Magic in a bowl.
I experienced that magic when my wife and I were invited to CoolFoodDude’s place for dinner. This dude pulled out all the stops. The meal was incredible from beginning to end. But one dish resonated with both my wife and I: his spin on Thomas Keller’s Five-Spice Roasted Lobster with Port-Poached Figs and Beurre Monté from The French Laundry restaurant cookbook. We spoke about it on the drive back home. Imagine this: chocolate, lobster and coffee… all in one dish. That happened to us that fateful night. Listen, you wanna talk about palette overload? This dish had it all. It was savory, sweet and injected with my go-to drink that keeps me going day in and day out: coffee (salivating as I type). Man, it was bananas. Arguably one of the saddest moments of my life was saying goodbye to that last bite. I almost ate the plate!
Keep in mind that this is coming from a guy (me) who was privileged enough to grow up in a family of chefs, so the CFD should be proud. His cooking is always extraordinary and top-class, but on this night, it was on a whole other level, and, we were honoured to be a part of it.
I still dream about it at least once a week. I think about it at least twice a day. Thanks CFD, I’ll never be able to enjoy another lobster. Unless you make it for us again! But you know, whenever you have the time. No rush or anything.