2108 Lunch Date

My friend Holly lives in Cayce.  Recently, she posted this on Facebook:
 Pay dirt!! Less than 1 mile from the crib, $2 draft HH, $3 draft anytime (decent brew selection) and the food is ooh lala! I had the collard spring rolls and Korean BBQ short rib tacos w/ jimaca slaw, w/ a side of jimaca slaw. $6.95-OMG.

 She's talking about 2108 State, which opened in the old "Lizard Woman" building in Cayce just before you hit the train yard.

As the conversation thread grew, she added this:
 I want to make sure the neighborhood bar and grill food critic Elizabeth Webber Akre checks it out and blogs about it:)

Well, how could I not hustle on over there after that? Today was one of the rare occasions that Neil and I were able to have lunch together.  I met him there.  It took me a minute to find him because, much to my surprise, this place is HUGE. I found him seated at the bar talking to one of the owners, Corey.  I joined them in a little chit-chat and then got down to the business of perusing the menu.

I have to echo Holly's excitement.  It's a really cool menu.  It was hard to decide what to try on this initial visit.  We decided to share an appetizer and each order a different sandwich and split them.  The overall theme of 2108 State is salads, sandwiches, burger and appetizers.  But what makes this different is that it's not like other menus of similarly themed restaurants.  For instance, their version of a cheese stick is "Dorito Crusted 5-Alarm" cheese sticks.  Their taco offerings do not include one made with ground beef.  The fries aren't what you expect, they have a Po'Boy du jour and how can you not love a menu that features "Critter Fritters?"  (hushpuppies filled with crawfish & crab.)

Neil and I unanimously agreed on the "Bacon Bleu Pimiento Cheese Dip."  That alone sounds enticing, but where they really won me over is the dippers are fried green tomato wedges.  Stop the presses!  This girl can dig on some fried greens.  

Sorry about the lighting; restaurants tend to be a little dark & this is iPhone photography!

And these were very well done...thick, but not too thick slices of tart green tomato with a crispy crust.  The pimiento cheese was nice as well.  Very cheddar-y.  I couldn't pick up much bacon or bleu cheese, but Neil could.  Even so, I'd gladly munch on this again!

Yummy warm Caribbean flavors & super tender pork

On to lunch:  Neil chose the "Jerked Pulled Pork Tacos."  This was two soft tacos filled with pulled pork that was delightfully seasoned.  I could detect cinnamon, allspice, nutmeg, among other things.  Even though this is called jerk, it's not going to set you on fire.  It has all the Caribbean flavors of jerk, but not the blistering heat.  

After talking more to Corey, I learned that he and his folks lean more toward the spicy side as well, but have toned some dishes down so that they will appeal to all.  I'm willing to bet you could tell these guys to spice it up for you and they'd gladly comply.  And you know how pulled pork can be the most heavenly thing on Earth, but often, in restaurants, it ends up as a pile of dry, chewy shreds.  Not the case here.  The meat was very tender and juicy, as it should be.  It was accompanied by the jicama mango slaw, which again, was nice, but I think could benefit from some heat.



I chose to try one of the hamburgers.  I mean, any good joint must have a good burger.  It's just one of the laws of nature.  Well, not really, but it should be.  I decided on the "Grandpa Burger."  This burger is served with bacon, cheddar, lettuce, tomato and thinly shaved red onion.  I asked for it to be cooked medium-rare and didn't get one word of hesitation about it.  Here's the verdict...this was one kick-ass burger.  In fact, I think it is the best burger in town.  What makes it different is:   

• They cooked it as I ordered it!  It was pink inside, super juicy, and that meaty juice penetrates the bun, giving you one sloppy, delectable hamburger!
• It was served with two thick slices of cheddar, so you could actually taste the cheese.  Tasting the cheese...what a novel idea!
• When they say bacon, they mean it.  Unlike so many other places, I got a burger with smoky, salty and CRISPY bacon, again that I could really taste.  No flabby, half-cooked, no-point-being-on-my-burger excuse for bacon.
• The red onion was shaved, so you can enjoy a little onion flavor without walking out with an onion force field around you.
• Bun...not toasted to the point of scraping your mouth, soft but not chewy, the right size for the burger.
• Bright green, fresh leaf lettuce and two slices of red, gorgeous tomato side by side.
• The meat...this is important, so I saved it for last.  I'm going to put this in caps because it's that important.  IT WAS MADE WITH GOOD MEAT.  You know what I mean.  Juicy, flavorful, no little gristly things to gross me out and you can tell from your first bite that they are cooked over a flame.  Just outstanding. 

This is how it looked as it arrived.  Look at that pretty frilly lettuce!

Look at all that bacon tucked under that cheddar

I guess you've probably concluded that you need to rush right over and order a hamburger, huh?  Sorry Rockaways, Pawley's and every other place who touts themselves as Columbia's burger gurus.  You've been replaced. Your title has been taken. Bow your heads and just walk away.  And before I forget, their fries are awesome too. Instead of the norm, they are waffle cut chips that are cooked semi-floppy, but unlike 'raw fries' they aren't flabby and greasy.  

A really unique order of fries

They are crispy, but still have some bend in them.  We learned that on Fridays you can get some of their bleu cheese sauce drizzled on the fries 'gratis.'  It's "blue Friday."  This is a really nice touch and complements the chips well.


2108 State opened in May first for lunch only.  They are now open for lunch and dinner, have a large full bar with plenty of USC paraphernalia for you sports fiends to gawk at and they cater as well.  Owners Corey & Jeff are both accomplished chefs and have probably cooked for you before in various Columbia restaurants.  Seeing a hands-on owner who is present in the business is always a good sign as well. I really like this place and I recommend that you try it for yourself.  If you're in Cayce, it's on the corner of State St. and Frink.  From Columbia, cross the Blossom St. bridge, turn left on State St.  


If you're lucky, you might be there on a day when the passing truckers' CB radios break into the restaurant's stereo system.  We were so lucky and it was hysterical! 

That's a big 10-4 good buddy.  I'mma gonna give that there 2108 State a big ol' Breaker 1-9.  I believe we got us a convoy.

Escarole. One Largely Unknown Leafy Green

Please forgive my tardiness.  A couple weeks ago I posted about my discovery of flat-iron steaks and mentioned that I served it with baked potatoes and Sicilian style escarole.  I promised to post the recipe for the escarole and just realized I have not made good on that promise.  

The tricky part is this:  since I'm so tardy in letting you all know how I made this dish, I find myself sitting here with my laptop wondering, "hmmmm, where did I find that recipe?"  I consulted my cookbook, Leafy Greens, sure that that is where I'd find it.  Big fat NOPE.  To quote Astro, "rut ro!" In total disbelief, I actually thumbed through the book just to be sure it wasn't really in there. Then, it dawned on me.  One of my new favorite websites (and their cookbooks rock too) is AllRecipes. Lo and behold, that's where the recipe resides.  So, without further ado, here it is.

There's no photo posted, so here is how mine actually looked:

I never had escarole as a kid!

 Much to my chagrin, I didn't have Kalamatas in the pantry, so I just used plain ol' black olives.  The dish was delicious, but I know that using the imported olives next time will definitely make a nice difference.  If you are like me and didn't grow up with escarole on the family table, look for it in your market.  It's becoming more prevalent in our groceries.  I think most people look at it and think it's some other form of lettuce, but it's so much more.  If this recipe doesn't do it for you, just saute it with olive oil and a little garlic.  It's a nice, tasty change of pace and it's really good for you. 

Brunch with a Beat

Dupre Percival is a very special person in my life.  He has been a friend of my parents since the beginning of time and in my case, my friend since the beginning of my time.  Yep, that's 44 years, for those of you keeping count.  When I was a kid, he made double black olive pizzas for me and my sister at his Irmo restaurant McIntosh's.  (Actually, it was pepperoni, sausage & double black olives....the best pizza on Earth.) Later, he opened a bar called Pickel's.  During the day, we were allowed to go in and eat and that began our love of the "Pickel burger."  And fast forward to 2004 when he catered my wedding.  I still have people tell me how much the crab cakes rocked at our wedding.  Dupre determined that we needed "action" so he set up a crab cake station which had people in line pretty much the entire evening.

Dupre's catering business is a great success. In Columbia, you don't even need to know his last name.  You simply mention Dupre and people 1) know who you're talking about 2) know how good his cooking is and 3) will attend any event simply because he's catering.  His current location is at Senate's End...where Senate Street meets the Congaree, literally.  His 300 Senate building has been a restaurant in the past, it serves as a party rental place and now has transformed itself into a special occasion location.  300 Senate is only open on Sundays for brunch and live jazz.  My daughter and I accompanied my parents there today after church.  What a treat!

Dupre and his lovely wife Gina (more about her in a minute) have teamed up with Think Jazz Columbia to bring together food, wine and song every Sunday.  What a cool way to lunch on a relaxing Sunday.  There was a beautiful buffet set up, complete with an omelet station, true to Dupre's love of "action." Here's the line-up:

Omelets with these choices (as best I can remember): tomato, chicken, Parmesan, cheddar, roast beef, leeks, onion.  Grits, bacon, chicken wraps, crab salad croissants, sweet potato casserole, barbeque, biscuits and gravy and peach cobbler.   For those sausage lovers out there, this gravy would be your heaven.  Chock full of sausage. There was also a special: boneless breast of quail cooked to order.

Around 1:30 the music started.  This really got my daughter's attention!  What kid isn't completely enthralled by saxophones, a grand piano, bass fiddle, trombone, drums and trumpets?  I looked around the room to observe a crowd of all ages enjoying brunch, or having a glass of wine, admiring the artwork, and really diggin' the music.  It was a very cool, fun vibe.  The kind that makes you feel good for the rest of the day.

Now, let me go back to Gina.  I'm not sure what talents she does not possess.  She's an accomplished artist, she cooks alongside Dupre but also runs her own food truck business, The Carriage Cafe, and I learned today, she's a damn good singer.  She's always happy and frankly she's cute as the proverbial button.  I love Gina. Check out this video:

  Behind 300 Senate is a small building.  They have turned that into an all local market.  It's open 9-5 on weekdays and features some pretty cool stuff.  Some of the items I looked at today were heirloom tomatoes, ice cream from Gaston and grits from the Ace Basin.  If you're lucky, you'll probably find Gina's truck serving up her goodies right outside in the parking lot.  She has coffee that she personally custom blended.  Trust me; it's a heckuva cup o'Joe. If you haven't experienced the Sunday brunch and jazz, you owe yourself this special treat.  The food is great, the music is fantastic and the atmosphere is relaxed and fun.  Gina gave me a heads up that the Dick Goodwin orchestra will be there next Sunday.  Those guys are incredible.  I think I know where we'll be next week after church!

They don't make them like they used to!

Yes, it's a cliche, but it's a really good one.  Know why?  Because it's the one pure steady truth in today's world.  Nothing's built like it once was...with pride of workmanship.  I've probably gone off on this before, but it's worth repeating.  What got me thinking about it today is my waffle iron.  Actually, waffle irons.

My parents were married March 26, 1966.  Like most couples, they received their china, crystal, flatware, and small appliances as gifts.  But you know which one we're all still amazed by?  That's right; the GE waffle iron.  

I love this little work horse!

This thing is like no other.  It has waffle plates that clamp on and bake perfect waffles.  But, what makes it truly invaluable is that the plates flip over and become flat griddles.  Picture the perfect grilled cheese, panini or pancakes.  And, it's operation is so simple, it's genius.  Slide the lever to low, medium or high.  Novel concept.  When it reaches temperature, a clever little red light illuminates on the top and viola!  you're ready to roll.

Why is she telling me all this?  BECAUSE THE ONE MY PARENTS GOT AS A WEDDING GIFT IN 1966 IS STILL BEING USED TODAY.  Yeah, I yelled that at you.  This waffle iron is so solid, built well and keeps on truckin'. I actually asked my mom if I could have it when she dies.  Then, along came that fateful day that I happened to end up at the Jamil Temple Shriner's garage sale (I know, I know.  I'm still not exactly sure how this happened.)  But what Divine Providence!  As I meandered through the rows and rows of "treasures" I came across a miracle.  I called to mom.  She hurried over.  I pointed.  We stared.  We squealed with delight.  (Any of you who know us know that it takes a lot of doin' to get us to actually "squeal" at all.)

Yes, friends, there was a GE waffle iron with changeable flat iron plates and it was in great shape.  Even better was the price tag.  A whopping 5 bucks! I snatched it up and ran to the check out.  Major score.  An appliance from the 1960's!  Because after all, they don't build 'em like they used to.

Fast forward now several years.  I happen to walk into the Salvation Army to donate a bunch of miscellaneous stuff.  When you donate, you go in the back where they process all the stuff they receive.  As I waited for my receipt, I casually glance around. There was a flash of light, I heard a loud Hosanna, and there it was.  A 1960-something GE waffle iron.  This one looked like it had never been used.  It shone like a new DeLorean.  When the man came back I asked him how much it was.  He looked over at it and said, "I don't know, we just got it.  Haven't even checked it in yet."  So, I said, "I love it.  I need it.  How about five bucks?"  He agreed and I skipped off happily.

Now, you're probably asking yourself.  Why in the world does this kooky broad need two 1960-something GE waffle irons? Well, I'm glad you asked.  #2 is a back up for when #1 dies.  Of course!  But here's the really amazing thing.  Recall that mom's from 1966 is still very much alive and kicking. I bought my #1 around 1993.  It's still going strong and the only time I've ever used #2 was when I was making panini for a crowd.  At this rate, I'll be able to give the second one to Vivian as a wedding present.  That should be about 2036.  Between the two of us, we'll be able to serve up magnificent waffles and grilled cheese well into the next century.  I'd love it if someone from GE would get their hands on this.  But, rather than inspire him/her, they'd probably celebrate that the old days are over because this means they'd only sell a person a waffle iron once every 70 years or so.  Sad but true...quality construction and pride in workmanship has gone by the wayside in most aspects of the modern world.  But, I've got my killer waffle/grilled cheese/panini/griddle until the day I die and beyond!

P.S.  What got me thinking about this today was the amazing pressed Cuban sandwiches I made for supper.  Hoagie roll, roast pork, ham, sliced Claussen's pickles, mustard from Asheville, NC,  provolone (I was outta Swiss) and a little mayo. Thanks GE! 

The Kid's Palate: a work in progress

Way before my husband and I had our beautiful daughter, we talked about what we would and wouldn’t do as parents.  We had very clear, very emphatic plans.  We would not tolerate bad behavior in public.  We wouldn’t have one of those kids who refuses to eat her dinner…this is what we’re having, enjoy it.  And we sure weren’t going to feed her Cheetos and McDonald’s…oh no, no.  Well, we’ve since learned that sometimes, as parents, we actually CAN’T control all these variables as we thought we could.  Sometimes, reality gets in the way.  Often, you have to pick your battles. And, things change.  A lot. 

We’ve done well with the public behavior.  In fact, I’d say my little one is one of the best behaved kids you’ll see in a restaurant, at a sporting event, concert, etc.  I’m proud of that.  Most of the time, she tries new foods and eats her dinner without much complaint.  But, not always.  We have managed to stave off the junk food and fast food poison pretty well, but let’s be honest, sometimes it’s a necessary evil (traveling in the middle of nowhere, but there’s always a set of those damn golden arches out there.)  And of course, things change.

One thing I’ve always talked to her about is how our taste buds can change as we get older.  Already in her short life, she’s realized this fact.  It’s really cute when it happens too because she’ll exclaim, “Hey Mommy, my taste buds have changed!  I like this now!”  Which brings me to the July bounty of figs.

 

                                   

My parents have a fig tree in their backyard.  Last year, it really produced and I was so excited to share it with my daughter.  I have such fond memories of climbing my next door neighbor’s fig tree and just sitting up there eating figs until I couldn’t stand it anymore. But sadly, last summer she turned her cute little nose up at these odd, yet wonderful, little fruits.  So, imagine my surprise when two days ago she ventured out into my parents’ backyard and came back very nonchalantly snacking on a fig.  She walked in and announced, “Hey everybody the figs are ready!”  We all exchanged astonished glances.  What a difference a year makes!

 So, my dad and I accompanied her out to the tree to harvest.  She loved climbing into the middle of that tree, just like I used to.  She was the keeper of the bucket too, so she was loving watching our fig volume increase.  As we chatted about fig preserves, grilled figs, figs stuffed with blue cheese & wrapped in prosciutto, she came up with a new one:  fig cobbler.  Hmmm, I have to think about that a little bit.  What a joy to see how excited she was to discover the tree ripe with fruit, picking them herself and actually enjoying eating them this year.  See?  I told ya, those taste buds do change. 

Don’t believe me?  Check this out. (click here)

Red Meat-o-Rama; Part 2

Tonight I tackled the tri-tip.  Rather than going for a snazzy recipe, I decided to simply season the meat and cook it.  Since it's about 200 degrees outside here in SC, I opted to broil it rather than hanging out on the patio with a gas grill.  So, I went to my favorite old stand-by: garlic salt and pepper. I sprinkled it liberally on both sides of the meat, rubbed it in and let it sit for about 45 minutes.  I then broiled it for about 7 minutes per side and let it rest under foil for 10 minutes before slicing.

I think this look gorgeous!

Result?  Happiness and thumbs up.  I can see why this cut is often used for steak sandwiches.  It slices so nicely and because it's tender, you can totally use it in a sandwich preparation:  Philly, French dip, shaved deli-thin.  The key here is the tenderness.  I, for one, am hesitant to order any kind of steak sandwich in a restaurant because frankly, I don't trust them to give me the right kind of meat.  I've had these problems when I've ordered a steak sandwich and 1) the meat is sliced so thick that you need a chain saw to get through it...not sandwich material or 2) the meat is naturally not a tender cut and no one has made an attempt to tenderize it and finally, the worst 3) it's such a bad cut of "steak" that I get [insert polite language here] "stuff" caught between my teeth such as fat, sinew, or other unpleasant "stuff." I mean, really, if you need to ask your server for dental floss, you've not been served a good cut of steak. Period.


But, back to my tri-tip.  Neil and I both really enjoyed it. The Wunderkind wasn't hungry due to a late afternoon snack of pizza at Grandma's house.  However, later in the evening she wanted to try some.  I sliced it thin and served it to her from the fridge and she loved it.  Isn't funny that my child is "snacking" on steak?  I think so.  This wacky tri-tip thing is awesome.  You slice across the grain and get tender slices of well flavored meat.  I think garlic salt and pepper are always natural pairings for beef, so I appreciate their contribution greatly.  I'll experiment with different methods as I continue to buy these tri-tips. I'm glad they are finally showing up in my local markets!

 

Let Down

This is somebody's photo they posted on Google

My work took me to Camden a lot in the last couple of weeks.  

I sold an adorable house in the historic district and this past Tuesday was "inspection day."  For me this means I go, I meet the inspectors, I open the door, I sit around and wait.  So, I took my best buddy, The Vivver, with me.  What better companion to accompany me than the Wunderkind?

 During the time we waited for the inspections to be done, we perused www.Urbanspoon.com for places that both of us might enjoy, because after all was done, we were both hungry. We decided on a place called Carolina Cafe because its "I Like It" percentage was 91%.  It only had one review, but I wasn't overly concerned about that, especially since it was a positive review.  We ventured downtown, found a parking place right in front of the building, only to learn that it wasn't there.  As we walked along Broad Street looking for an alternative, we spotted it.  Across the street, different address, but same name, so I naturally concluded that they'd simply relocated.  We crossed the street.

Frankly, I wish we hadn't.

As we entered, we were "greeted" by a sign asking us to wait to be seated.  We waited.  We waited.  We waited. My 7-minute limit was reached.  A waitress entered the room, served some food, saw us, and promptly turned around and went away.  Later this same girl reappeared and picked up some menus and called to us from the other end of the restaurant, "Two for lunch?"  No duh, Einstein.  She didn't move from her position, which was approximately 50 feet from us, but merely waved to us to come to  her and just take a table right next to where she stood.  I immediately was warmed by this greeting...warmed by my blood pressure rising.  I was about to tell Viv we were going to split, but I realized this would be a big disappointment to a child and probably not worth the trauma. I gritted my teeth and decided to relax and give it a chance.

We ordered a club sandwich to split which came with chips and I got a side of the pasta salad.  The waitress said it was "ranch and Italian dressing-based."  I couldn't resist.  I have never heard of this flavor combo before.  The club came out looking like most clubs.  However, as I was removing the tomatoes from Viv's I realized the bacon was burnt and reduced to chunks of burned-ness rather than strips of bacon.  Dammit!  Why didn't I just go with my gut and leave?  Y'all know how I love my bacon.  To burn it is blasphemous...to serve it that way, criminal.  I must admit that the pasta salad was interesting, although nothing to write home about.  As we ate, I noticed that my most pleasant (not) waitress was really cool and friendly...to the locals that she knew.  Ohhh, so that's how it works here.  If you're new to town, visiting or don't frequent this joint often enough, they don't give a rat's _ _ _ if you have a good experience.  To take this to the extreme, when I walked up to the register to pay, I had to stand there for about 45 seconds as the lady who appeared to be in charge had some completely non-professional conversion with some dude. When she finally looked at me, with her hand extended for the bill, she didn't even bother with a "hi" or "how are you", "how was your burned bacon sandwich" or "think you'll ever come back here again?"

 


I hate to give negative reviews of restaurants, especially ones that I know are locally owned. I want locally owned businesses to succeed.  But, I also want them to be good.  Goodness usually translates into success.  This place was sloppy, unfriendly, mediocre and lackadaisical, at best.  I won't be back, I won't ever recommend it and I won't ever forget the crummy experience.  


I voted on Urbanspoon.  They are now at 90%.  I think that's high.  The wait staff must be voting often. 

Red Meat-o-Rama; Part 1

I stopped by my lovely little Publix on the way home today to pick up something (anything!) for dinner.  The Vivver and I had just come from what she termed "girls night out" at 5pm to the dollar store.  She had 6 bucks just burning a hole in her pocket.  So, after the exhilarating experience of being able to choose whatever she wanted (really mommy?  EVERYTHING in here is just a dollar??) we had both worked up an appetite.

If you ever read my post about flank steak, you know how much I love that cut of meat.  Today, I found a really good looking one and it wasn't an arm and a leg.  So, in the cart it went.  Then, one of the "mystery cuts" that I read about all the time but have never actually experienced in real life, caught my eye.  Flat iron steak. I've read about it hundreds of times, I've seen it on menus, but I've never eaten it or cooked it or known anything about it, nor have I ever noticed it in my local grocery stores.  But, there it was.  

I picked it up.  I studied it.  I scrutinized it.  Hmmmmmm.  
Then, I spotted Marty, my Publix meat man.  I took the flat iron steak to him and basically said something like, "What is it, what do I do with it, what's it like?"  Marty is a great meat guy.  He stops whatever he's doing to answer your questions, find what you're looking for, and in this case, a little mini-seminar. So, he explained to me where the cut comes from, how it relates to other cuts and how it is best cooked.  Awesome!  As I thanked him, I nonchalantly mentioned something to this effect:  "yeah, and I keep hearing about this California tri-tip thing but I've never seen it in a store around here."  Color me stupid as Marty points to a piece of meat right in front of my face and says, "well, there's one right there."  Another mini-seminar ensued.  

Long story short:  I bought the flank, the flat iron and the tri-tip.  It's meat-a-palooza Chez Akre this week!

For dinner I decided on the flat iron.  Marty had advised me to simply season it and grill it.  Since it's the temperature of the sun here in beautiful South Carolina right now, I opted to use my grill pan indoors.  

Yeah, I got fancy with the grill marks.

I cooked it for 8 minutes per side, let it rest about 5 or 6 minutes before cutting.  I served it with baked potatoes and "Sicilian style escarole." 

Sicilian style escarole, baked potato and perfectly medium-rare flat iron steak

My biggest steak fan in the house is the Vivver.  You ask her anytime what her favorite food is and she'll tell you it's steak.  She's been saying that for years now.  She loved this one!  It was amazingly tender, flavorful and all I put on it was a little salt and pepper,  so the meat's real, true flavor came out and it was delicious.  It reminded me of the "old days" when I'd go to my Aunt Jennie and Uncle Tommy's house in the summer.  On Friday night, we'd always have grilled steak, baked potatoes and salad.  This steak tasted so much like my memory of those Friday nights in Spartanburg...and that's a good thing.  Frankly, anything that reminds me of Tommy is a good thing.  I miss him so much.  But, alas, that's another story.  In fact, I could probably write a whole other blog about my Uncle Tommy. 

I want to share this escarole recipe with you, but I realize I'm getting a bit long-winded this evening.  So, I'll try to get back to it tomorrow.  It was a great use of escarole and I would happily make this one again.  Stay tuned...