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Roadfood of the Day: Swiftwater Cafe - Whittier, AK
Posted on Wednesday, August 27, 2014

Half And Half

A basket of locally caught shrimp and halibut in a delicate panko crust, served crispy and hot.
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Posted by Michael Stern on Tuesday, August 26, 2014 5:07 AM

South of Audubon on a country road across from a row of feed silos, the Red Barn is a Roadfood gem that serves breakfast, lunch, and supper and is a gathering place where locals come to chat over coffee between meals. It's a tiny place, about the size of a house trailer with a third of its interior occupied by the kitchen. There are four tables, two with seats for six, so it is common, especially at lunch, for different parties to share space with one another. Nearly everyone who eats at the Red Barn knows everyone else. But as strangers, we felt completely welcome and at ease.

We found this place while on the tenderloin trail, and sure enough, the breaded pork tenderloin here is ravishing. It is wider than its bun, but not ridiculously so, and it is thick enough to be really juicy inside its snug, savory crust. When we visited, it was mid-August, so the standard battery of pickles and onions was supplemented by a couple of lovely slices of fresh garden tomato. The larder also was well-stocked with rhubarb, and the rhubarb crisp we had for dessert, topped with a scoop of vanilla ice cream, was a dessert to remember.
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Posted on Tuesday, August 26, 2014

Chicken Pie

Can't say we've seen a more irresistable-looking dish than these homemade chicken pies.
Rate this place Reviews (1) Learn more about Allentown Fairground Farmers Market...
Posted on Monday, August 25, 2014

Caramel Pecan Roll

Chef Omer told us that he learned the recipe for his luxurious caramel rolls from his father. In a city full of excellent caramel rolls, this is the one to eat if you are having only one.
Rate this place Reviews (1) Learn more about Hell's Kitchen...
Digest: Pizza a Casa
Posted by Michael Stern on Sunday, August 24, 2014 1:11 PM

Steve and Julia Rushmore recently hosted an amazing pizza party, starring (pictured above) Jennifer and Mark Bello and their assistant, Jenn, of New York's Pizza a Casa pizza-making school. I thought I knew how to make pizza at home, but got a whole new perspective on every aspect of it from Mark, giving me new inspiration to make more pizza at home. After watching Mark's incredibly entertaining demonstration of exactly how to do it, invited guests competed to see who made the best.

Roadfood of the Day: Maverick's - Roseville, MN
Posted on Sunday, August 24, 2014

A nicely dressed roast beef sandwich, with barbecue sauce, horseradish sauce, and pickle chips adorning the velvet-tender roast beef
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Posted on Saturday, August 23, 2014


Note the lumpiness of the chocolate malt that has just been spooned from its silver beaker by the waitress who presented it. She forgot to bring us a straw, but that was OK. A spoon is a much more useful utensil for eating/drinking this ultra-thick concoction.
Rate this place Reviews (2) Learn more about Convention Grill...
Posted on Friday, August 22, 2014

Caramel Roll

While not outrageously large, this caramel roll is one of the finest there is, a delirious indulgence in sweet, nutty, buttery, crisp-edged pastry pleasure.
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Posted by Michael Stern on Thursday, August 21, 2014 4:11 AM

Turtle Sundae

Here might be the best hot fudge anywhere. It is the consistency of chocolate syrup, not too thick; nor is it intensely sweet. Bittersweet is the descriptor that comes to mind, but there is nothing bitter about this sophisticated super-fudgy warm sauce that is ice cream's best friend. You'll get a bright red maraschino cherry nestled in the whipped cream crown, but the real cherry atop this soda fountain marvel is its spill of pecan halves. They are roasted to a crisp, which brings out their buttery richness, and they are salted with enough brio to provide an ideal savory halo for the fudge and ice cream. The only possible improvement on the package is to make it a turtle sundae, which adds caramel sauce.

Great as the sundaes are, the signature concoction of Taggarts' fountain is something else, known as a Bittner. Invented in the 1930s when a customer dared the staff to make a milk shake so thick that a spoon would stand upright in it, the Bittner is 3/4 of a pound of vanilla ice cream blended with chocolate syrup and heaped with those good roasted pecans.

Beyond sundaes, shakes, malts, floats, sodas, coolers and ice cream pies, Taggarts offers a full menu of sandwiches, burgers, hot dogs, soups and salads. Many customers in the old wooden-booth sweet shop were eating such savories and they looked pretty good. On a return visit, we tried a grilled cheese sandwich, which was swell, and a charmingly retro olive-nut-cream cheese on toasted rye. But Taggarts' ice cream concoctions are so good they eclipse all that goes before them.

It's a supremely charming place, dating back to 1926 (the old wooden booths are original).
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Roadfood of the Day: Big Boppers - Marblehead, OH
Posted on Thursday, August 21, 2014

The Greek Salad, In All Her Glory

Lettuce piled high with fresh, juicy tomato, sweet sauteed onions, sharp feta cheese, and tender strips of beef.
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