Wednesday, September 16, 2015
Apparently they weren't the only ones as airline personal began boarding our flight early, urging everyone to move swiftly so we could take off before the storm hit. WOW, if only travelers were this efficient at finding their seats and stowing their bags on a regular basis!
We did it, pulled away from the gate a record 20 minutes early, but alas, it was not meant to be. It wasn't weather but a pesky warning light from a clogged galley drain that made us return to the gate and wait for maintenance. By this time the storm had indeed passed.
As we sat patiently waiting for the problem to be fixed I would occasionally hear the exclamations of a young child, quickly followed by a shushing from the parent. If they only knew their constant shushing was louder and more irritating than the questions of their child. Last time I flew with a curious child it was one of the best times I've had.
Too bad the shushing parent couldn't get ahold of the loud talkers who became even louder with the roar of the engine temporarily silenced. A man and a woman forced to sit next to each other apparently felt the need to get to know each other, and in turn let the entire cabin in on their life story. In one hour I learned more about them than some co-workers I've known for ten years.
I was further enlightened in Atlanta while waiting for my connection, by a business traveler droning on and on about his $4 Chick-fil-A sandwich. His companion shocked, had he known it was only $4 he might have taken time to eat too. $10 or $12 was just way to much, but a $4 meal? Then there was the gushing over how GOOD it was for $4, real chicken you know, not a bunch of parts, and a tomato and lettuce too. The conversation was repeated nearly word for word, for a good three or four rounds.
I finally made it to my DC, grabbed a cab and half-way to my final destination noticed that like the plane, this vehicle also had a warning light on its control panel. It said check engine. I disembarked at my family's home, his car promptly died.
I've decided to walk the next few days.
Sunday, September 13, 2015
|Leroy's Manhattan with a moonshine soaked cherry|
Howze also spent time in the New Orleans culinary scene. He brings a big dose of NOLA inspiration to Leroy's southern menu, then adds a modern twist.
Located in what used to be Opus, the somewhat chic decor has been replaced with lots of repurposed looking materials for a casual ambiance.
On the surface, it's a place where you might expect to find shrimp and grits, and pork and pancakes, and you do. However, the menu also has foodies salivating with dishes that include foie gras, truffle and bone marrow.
I was so excited to find the above items that I didn't know where to start. Thankfully Mulroy made the decision for me and sent out a tasting board that included two types of sausage, pork rillette, chicken pate, cheeses and more.
|Fried green tomatoes|
|Blackened foie gras|
|Roasted mushroom pilau, egg, truffle and pork rinds|
Leroy's has one of the largest (if not THE largest) selections of bourbons and whiskeys in Southwest Florida according to Mulroy, with even more to come. The happy hour includes $4 drafts, wines and wells; only a dollar more for the premiums.
Congratulations on your opening and more exciting things to come!
Thursday, September 10, 2015
|Smoked, cured and pickled plate|
|Butchers cut double pork chop from Palmetto Creek Farms|
Not long after we took our seats, Chef Jeff Mitchell kept the food coming out and every dish had something special, from local ingredients to bold spices and everything in-between.
|Smoked eggplant with goat cheese|
The menu here changes every week, depending on what is fresh, seasonal and as local as possible. The Local also serves 'local' brews....not just from Southwest Florida but Florida in general. The wine list is affordable and has some unique selections.....probably the only part of the menu that is not local.
|Peach granita, mango sorbet and mint chocolate chip custard|
Be sure to read Watson's article as it gives a lot more info on the above food items, not only featuring The Local, but also other restaurants committed to serving items from area farms. It also gives insight into the farms themselves. Eat local!