La Fiesta

Wow, really good food, great service, and a popular place! I have been to La Fiesta before--it's always busy, always crowded, and always a bit of a wait. My friend Tommy and I went there at prime time on a Saturday evening and guess what? There was a bit of a wait! Duh-oh! We knew there would be one. Fortunately, we found two empty barstools and so had a drink while we waited. 

OK, the bartender was busy, but not paying good attention. I was sitting right by the beer taps and spied Dos Equis XX on tap. I asked for that and Tommy asked for a margarita. The bartender never asked what size, but served the largest size, a 28 oz., $7.99 behemoth. He should have asked. I asked for a Dox Equis XX tap and got a bottle--in his defense, it was loud and maybe he did not hear me, or maybe it was out. My change from a $20 was $12. I asked for the reciept...he should have provided that. To his credit, he gave me $8 change when the bill was about a quarter over $12. Still, he was a bit unattentive, or at the least, very busy. But, the margarita was good and had an very ample quantity of Tequila in it. It lasted my friend through the whole meal, and he noted that it was plenty to drink--he could certainly feel it. 

Our buzzer went off once and the host quickly hurried over to apologize and say that was a mistake. No problem. A few minutes later it went off "for real." I think our total wait was maybe 20 minutes, not real bad, actually. As we approached our table, the host noticed it was not cleaned yet! Oh no! But within maybe 20 seconds, bus boys and waiters appeared from nowhere and cleaned it spotless. I was impressed by the quick service. We were not even settled in our chairs when chips and salsa appeared. Wow, they are fast here.

If you follow my blog, you may recall my recent post on another "Mexican" restaurant in the Daytona Beach area--i was not impressed by the watery, bland salsa. Not so here at La Fiesta. Wow, the salsa was excellent! It had a nice hearty tomato flavor, you could taste the sharpness of the cilantro, and they were not afraid of a little bit of heat. Not too much for the faint of heart, but certainly the heat was evident. One of the best salsa's I've had--ever (except of course, for my own....). The tortilla chips were crisp and fresh as well. We did eventually finish the salsa--it was that good. There was also some sort fo crema servered along with it. It was creamy and spicy hot and sweet all at the same time. I liked it, it was different. Even though spicy, it had a mellowing affect on the spice. Another hit in my book.

La Fiesta has an extensive menu, it took quite some time to devour it. But eventually we decided on our meals. Tommy recognized our server, Omar, as being a long term employee. He was certainly very competent and provided us great service.

Tommy ordered the Quesadilla La Fiesta with chicken, a grilled flour tortilla fille with cheese and chicken, served with rice, lettuce, guacamole, sour cream and pico de gallo. He liked it. No, actually, he loved it an pretty much ate the whole thing. Fortuantely, I had a taste--it was excellent. The chicken was tender, the tortilla crisp, the cheese creamy. What a nice dish. Simple and yes elegant, all that a quesadilla should be.

It took me a long time to decide, partly because the menu is so extensive, partly because i was so hungry and wanted one of everything, and partly because it all sounded so great. But eventually I decided on the Pollo Fiesta. Wow, what a good choice! This was a grilled chicken breast stuffed with ham and cheese, then cooked with onions, tomatoes, mushrooms and medium hot chipotle peppers. It was served with rich, refried beans, and three tortillas. Oh my! it was to die for. I slice off a third of this and loaded it onto one of the tortillas, adding a bit of the refried beans. A very handy way to eat it. And the taste...it was magnificent. I could taste all of the ingredients: the chicken was tender, the smokiness of the ham, the creaminess of the cheese, the mushrooms, onion and tomatoes....it all made for a food orgy in my mouth. I am not kidding--it was that good. Simple ingredients. Fresh ingredients. Cooked well. Married well together. It was an excellent dish. And the best part: I have 1/3 of it in a "to go" box in my refrigerator right now, ready for take two!

A word about the sides. I tasted Tommy's guacamole, it was pretty good (OK, not as good as I make, but certainly good for restaurant are. The refried beans were average, but good. The rice...oh, wow, that was awesome, too. It had bits of carrot, lima beans, peas, green beans, and corn in it, among other things. It was sweet and savory at the same time. It was very, very good, actually, not your run-of-the-mill Mexican restaurant-type rice. Mmmmm!

Our total bill for the two meals (recall we ordered and paid for drinks earlier) was just under $22 before tax and a most generous tip--our waiter and the whole staff worked hard and deserved a generous tip. The Lake Mary Food Critic works a real job and eating well and blogging is my hobby--I believe in tipping well for a job well done, too.

This was certainly an excellent dining experience--an excellent meal, great service, a nice atmosphere, and a good time. There is a reason this place is always packed! Even when we left, there were a lot of people waiting for a table, a great testament to just how great a place this is. Though I live closer to Orlando, I am not aware of any place in Orlando that is this good when it comes to Mexican food, though I see that the owners have opened an Orlando location called Agave Azul. Yes, it's in the "tourist area" near Universal Studios. Still, based on my experience at the "mother restaurant," I'd like to try out this other location as well. But in the meantime, I highly recommend La Fiesta to all. It's great Mexican food at a decent price, definitely a value, definitely worth your time!

Giovanni's

I cannot get tired of Giovanni's and feel fortunate to live about a mile away. I have never had a bad meal here and in general, all my experiences here have been above average. Add the fact that it's a local small chain, and I'm a big fan of this place. On top of that, their lunch special can't be beat: my favorite is a stuffed slice and a house salad for $6.95. Great value and great pizza! But I digress...

My friend Tommy and I had spent Friday evening in downtown Sanford for the monthly Fourth Friday "Art Walk," a monthly event. Tommy is an artist (http://www.tomabbottart.com/) and has some of his work on display at Art Affair Gallery in downtown Sanford, a fun place to visit and hang out and meet all sorts of very interesting people. Anyway, after a fun evening there, though we'd had a few appetizers and a few wine/champagne sample, we were hungry. It was almost 9:30 and I knew many places were thinking of closing, so we decided on Giovanni's. It was, again, a good choice. 

Giovanni's was not extrememly busy when we got there, but it was late. I've often seen people waiting outside during "prime hours." The front dining and bar area were busy, but the dining room proper was fairly empty. Nonetheless, we were promptly seated by the hostess and our waiter, William, provided excellent and attentive service. I started out with a bottle of Sam Adams, Tommy with an iced tea. After hearing all the specials, we decided to start with the Crab-stuffed Portobello. It was a good choice. We were both very impressed by the flavors of this appetizer.

The crab stuffing itself was not overpowered by the wine-based sauce but rather highlighted by it. The crispy bruschetta served as a nice contrast to the creaminess of the mushroom and crab stuffing. Served alongside some house bread, we found ourselves sopping up all available sauce--it was that good!

Both of our meals were served with a house side salad which was fresh and delicious. I had the house balsamic dressing, an in-house, homemade dressing that I love, it's my favorite. The salads included carrots, grape tomatoes and some cucumbers. They were refreshing, more than ample, and delicious.

Deciding on a main course was tough. One part of me wanted pizza, but there were so many good things to choose from. A few of the specials sounded so good as well. Finally, we were able to make the hard decisions. For his main course, Tommy chose the Lasagna, layered pasta wtih homemade meat sauce, ricotta cheese, and covered with melted mozzarella cheese and sauce. I had a taste, it was absolutely delicious, all that a lasagna should be. I would not pronounce it the best lasagna I've ever had--Mom gets the accolades for that, and she's Polish!--but it was certainly better than average, a very good choice. Tommy agreed, saying it was very good and tasty.

For my main course, after much vacillation, I eventually settled on the Pasta Silva--advertised as Ziti topped with diced chicken, mushrooms, shallts, marsala wine, and a touch of creme. It was very, very good. quite tasty. I noted that it also had some sliced garlic in it--very nice and sweet, well roasted and not burned. The zite, though, really were penne rigate, sorry to be so picky. They were cooked will, not over cooked and mushy. Actually, I almost did not select this dish because it was touted as having ziti, so i was glad for the penne rigate, I thought that would be a better choice. I guess I was right! The chicken, though tasty, was just a bit dry. But the mushroom and marsala sauce that gave this dish the preponderance of it's flavor was excellent. It was a very good dish and I'd recommend it to anyone--and hope that you, too, got the penne rigate. 

Our total damages for the eveninig came to just under $38 for the beer, iced tea, appetizer, and two entrees--not bad at all for the excellent for meals we had or will have. Yes, meals, because we both have doggie bags with enog for another fine meal of leftover. I am a bit jealous of Tommy, as we all know hat lasagna is better the next day! But I'm sure my pasta silva will be equally good tomorrow. I am quite fortunate to live so close to this Giovanni's. I hope you'll give them a try some time, too!

Vamonos

After hearing of some good reviews, a few of us decided to try Vamonos for lunch the other day. Coworkers Dale, Bob, and I got there a bit before noon on a gorgeous Lake Mary Friday recently. Vamonos was not very busy, and certainly not as busy as some of the more "formal" restaurants around. However, I found it a warm and friendly place with a pleasant decor. The food there is somewhat reminiscent of what you'd have at Qdoba or Chipotle, with one big digression: the choice of proteins. They have a very imaginative menu of about 7 or so different proteins, fish, pork, chicken, and beef, prepared in a variety of ways. I liked that.

The meal selection is pretty basic: tacos, burritos, quesadillas, tostadas, salad, or a platter. But the meat selections are great:

• Chicken -- Marinated grilled chicken.
• Arrachera -- Marinated grilled steak.
• Chuleta -- Marinated grilled pork chop.
• Fish -- Grilled fish in Mayan adobo sauce.
• Pastor -- Pork loin broided on a vertical skewer.
• Tinga -- Chicken stewed with fresh onion, tomato, and a hint of chipotle.
• Barbacoa -- Sonora styel shredded braised beef.
• Cochinita Pibil -- Mayan style pulled pork loin. 

Oh, and all their tortillas--flour and corn--are homemade. They also advertise using only fresh ingredients without preservatives. I will say, everything tasted very fresh.

I decided to try the tostadas so that I could try three different meats. In retrospect, I'd choose tacos next time only because they are easier and a bit less messy to eat. However, the tostadas were very good. A very thin layer of refried black beans was topped with my meats of choice, one each of the Tinga, Barbacoa, and Cochinita Pibil. I had mine simply dressed with one of their salsas and some romaine lettuce. Once at my table, I did pull them apart a bit to sample the meats. Each was very good. Of special note, I liked the bit of extra sweetness that was in the Barbacoa, the braised beef. But each was very good in its own right. To get the full experience, I also sampled their various salsas from the salsa bar (yes, help yourself!). Whew! One of them was very hot! But they were all generally good and all interesting. I think perhaps next time I'd get tacos and put my own sauces on, just to experiment. I don't know that I could declare a favorite. I will worn the wimps out there: test a little bit first, some have a bit of heat! The menu does warn about the heat level, though. I also ordered the Aguas Frescas, an all natural fruit water flavored with Jamaica--it was good and refreshing and about as expensive as a soft drink but without the refills, of course. Still, it was good. They also have an assortment of beer by the bottle.

My friend Dale ordered a burrito. She was not that impressed, saying it was comparable to Qdoba or Chipotle. I think maybe it was the meat, but who knows. It was a pretty good size however. Her dining experience was marred a bit when she asked for guacamole and they gave her a side but then charged $1.99 for it. When she then declined, they were unable to take the charge off because the manager was not there. That was quite odd, I thought. I cannot imagine running a place without someone of some authority in charge. Later the clerk did give her the money back, but in cash, saying they were not able to credit the card she's used for the purchase. A bit strange. I think perhaps some better procedures and training are needed in that regard.

Bog ordered a quesadilla and pronounced it very good. He said he'd go back again and thought it better than other comparable places. He also ordered the guacamole--they made sure he knew there was an upcharge ahead of time, several times!--and also a Cheese Chicharron, melted cheese rolled up into a crispy shell. I sampled the guacamole and thought it a bit on the bland size, though it's possible my taste buds were still reeling from the extra-hot salsa habanero I'd had! The cheese chicharron was interesting, and was good.

All in all, I enjoyed my food and would like to go back, if only to sample some of the other proteins. I like the various salsas and the salsa bar. I'd put Vamonos a step above the Qdoba and Chipotle chains, and also a bit ahead of the Florida chain of Tijuana Flats which does have a nice hot sauce selection but is a bit more pricey, I'd say. but they are both a bit different. My total here for the tostadas and the aguas frescas was about $9, not a bad value for what I got, good eats!

Harmoni Market

Great meal and nice ambience, that's what I'll remember most about Harmoni Market in College Park. It was only the fact that our first choice for dining on a Saturday evening had a line out the door that brought us here, though I had eaten at this Harmoni location once before and found it exellent. I'm glad we stopped here!

My friend Tommy and I were out and about and I remembered my previous good experience here. He remembered our previous bad experience at their other location in Longwood, but we decided to give it a try here, based on my suggestion. Good choice!

We were promptly greeted. I asked for table by the window, but it turned out to be a small table, so we asked if we could sit at a larger one. No problem at all! I like that. The waitstaff was very attentive and friendly. The hostess and a manager all stopped by at one time or another and our waiter, Justin, was very helpful and efficient.

I had a glass of the Avalon Cabernet Sauvingnon with my meal. It was OK, not outstanding, but a nice full bodied red wine. Tommy had the Two Princes Riesling--a very nice wine indeed, a bit sweet, but also very flavorful.

We started out with indecision. I wanted an appetizer, but serveral looked interesting. Finally, we decided on the "trio" special, three appetizers. They were the Spinach & Artichoke Dip, Baked Ricotta Dip, and Moroccan White Bean Dip. They were served with Pita chips and also some thin-sliced, toasted and buttered bread, almost like a chip. The Spinach and Artichoke was my favorite, it had a nice flavor of artichoke in it. The baked ricotta was also very good with a nice cheesy flavor and a bit of a stringiness to it that made it fun. The white bean dip was OK, but just OK. I'm not sure what made it moroccan, though a bit of red "stuff" (probably a bit of peppers) on top did add to the flavor. It was my least favorite, I'd order the other two again.

I started out with Tomato Bisque Soup. For me, this was a home run. The soup had a great tomato flavor and a nice, somewhat chunky texture. It was well seasoned but not over-seasoned, so the tomato was definitely the star of this dish. I could eat a quart of it!

We both had side salads that were also a hit. The house balsamic dressing was very good, not to acidic, and kind of thick. There was a lot of frisse as well as other microgreens. These were accented by parmesan curls, they added a lot of flavor. Crisp croutons, some roasted red peppers, and a bit of cucumber all combined to make this a very tasty salad. It was served with a thin slice of a very tasty bread.

Even though we were getting full, we were excited when our entrees arrived. We had a hard time deciding on what to order. As it turned out, my top two pics were identical to my friends, so we each got to taste our second choice. Tommy had the Flat Iron Steak. This was a nice sized piece of very flavorful flat iron steak, cooked perfectly to his desired medium. It was topped with a fig balsamico reduction and blue cheese. I will say that the portion of the fig balsamico was, I thought, just a bit too much. It was very sweet and served as a nice counterpoint to the richness of the blue cheese, but the sweetness also somewhat overwhelmed the flavor of the steak. Don't get me wrong, it was all excellent, but just a bit too much sweetness for my liking. But the steak...oh my! It was very tasty indeed. 

Both of our meals were served on a bed of perfectly cooked asparagus spears along with some Garlic Mashed Potatoes. The potatoes were perfectly cooked, the garlic flavor nice and sweet. The potatoes were roughly mashed with the skins on, giving them a nice and interesting texture. My only complaint was that they were perhaps a bit over-salted. I'd rather have my potatoes undersalted and add salt at the table if I desired. Still they were very good. And the asparagus was perfectly prepared, not overcooked, young, juicy, and tender. A hit!

For my entree, i had the Tuscan Pork Cutlet. This was a nice pork cutlet that was breaded an fried, cooked to a perfect consistency. The breading was crips and flavorful, the pork tender and equally flavorful. This was topped by a "marinted mushroom, caramelized onion, and tomato cream sauce." The sauce was delicious and flavorful, a wonderful compliment to the pork and a nice addition to the garlic mashed potatoes. I loved it.

It was hard to find any fault with this meal. From the somewhat quiet ambience of the Harmoni Market's bistro-like atmosphere, to the attentive waitstaff to the excellent food, Harmoni is a real gem. They are also a part of the local "slow food" movement, so i was happy to patronize them. The slow food movement emphasizes small local restaurants who use many local ingredients raised with an eye to sustainability. Harmoni Market does a great job with their food. Our experience here was excellent. The total bill before tax and tip was $62. I did not say it was cheap, I said it was good! Good always trumps cheap when it comes to good eats!

Leanh's Chinese Restaurant

at a nice find, excellent Chinese food in Daytona Beach. I am fortunate in life in that in the past I have had a number of meals of authentic Chinese food prepared by chefs from China using the finest of ingredients. Though I am not an expert of Chinese food, I know how wonderful and flavorful it can be done when it's well done. Am NOT talking the "junk" you get on any one of innumerable so-called Chinese Buffets all across the nation, either. I am talking good Chinese food.

A short disclaimer: China is a huge country with many distinct regions, so even calling something "Chinese food" is really not doing it service. Various regions have widely varying cuisines. So eating "Chinese food" can in reality be a cultural journey across a huge continent. But in my case, I was just glad to find very decent Chinese food.

We went to Leanh's Chinese Restaurant on a chilly Sunday evening and were immediately greeted and seated by our waitress, Chris. We took a bit of time to peruse the menu, and first ordered an appetizer, Steamed Dumplings. These are crescent shaped dumplings filled with ground chicken and vegetables and

pan fried. It did not take very long for our appetizer to appear, and when it did, we were amazed: there on the plate were eight of them, a very large portion. But not only was the serving size more than adequate, the taste was all of that too. First of all, they were not over-salted, and the soy sauce served on the side was also not overly salty--definitely not the typical stuff you'd buy in the store--and served with a sprinkling of scallions. These were a big hit. Yumm!

We both ordered soup as well. My friend, Tommy, had the Wonton Soup, pork wontons, shredded pork, and scallions in a chicken broth. It was very good with a nice and delicate flavor. Again, not overly salty as the food in so many Chinese restaurants can be. 

I had the Hot and Sour Soup which contained chicken, bamboo shoots and mushrooms with a dash of vinegar and hot white pepper--among other things. I'm a big fan of Hot and Sour soup--I love the stuff. I looked into making it myself once, and it takes a lot of various exotic ingredients I'm not familiar with. So I stick with letting the experts prepare it. This one was very well done, definitely.

We both had Egg Rolls with our meal, hand-made rolls that were stuffed with pork and shredded cabbage and vegetables, then deep fried. These were very good too, not at all greasy, and with a nice flavor. We asked for some Chinese mustard to go with these, and were immediately delivered a large plate with a tiny dollop of mustard in the center...and that was a very adequate portion. This was excellent Chinese mustard in every regard. Just a tiny touch was enough to clear out my sinuses--we both really loved this stuff!

But now on to the main courses! My friend Tommy had a combination dinner, Subgum Roast Pork Ding. This was diced roast pork that was stir-fried with assorted Chinese vegetables in a brown sauce. It was served with the egg roll, roast pork fried rice, and the soup. This was an excellent dish. The pork had a nice flavor, the vegetables were expertly wok-fried, and the gravy just present enough to add a rich depth of flavor. We both agreed, this was a home run! 

Finally, on to my main course. I had a hard time choosing because there were so many great items on the menu. But I finally decided to try the Szechwan Chicken. This was sliced chicken breast meat that was stir-fried iwith julienne vegetables in a spicy brown sauce. Now Szechwan food can be very hot, and i would call this one just "spicy" as the menu says, not mouth burning hot--though Chris did offer it as hot as I wanted. It was an exellent dish. The chicken was moiste and tender, not at all dry or rubbery. The vegetables were nice and crispy, though cooked and warm. The sauce complimented the vegetables and the Chicken without hiding or overpowering. I'm sure that whoever cooked this dish has done it many times before, and they certainly have perfected their technique.

Overall, we had an excellent meal here at Leanh's, and I'm anxious to go back. I note that they also have Thai and Vietnamese food on their menu, I'd like to try that as well. Our service here was very friendly, prompt, and attentitve. A manger came aound to check on things as well. And this is a well run place with well trained employees. One thing that stood out was Kyle, the buss boy. In most restaurants, buss boys appear, clean a table, and disappear. Not here. This buss boy filled water, took away plates, and also enquired if we needed other things. I was impressed by this, such efficient and well-trained staff. I enjoyed my experience at Leanh's and look forward to eating there again soon. Yumm!

Alive After Five: Chili Cook-Off

On the second Thursday of every month, First Street in downtown Sanford is blocked up and vendors set up their tables in the streets for "Alive After Five" which runs from 5 - 8 PM. The event has grown over time and now attracts thousands of people, rain or shine. At one end there's live music. Off of a side street beer is served. And various vendors provide various food samples. It only costs $7 for a wrist band which allows you unlimited food samples and two beer tickets.

Each month has a theme, and in January they hold the anual Chili Cook-Off. Anyone can register and bring their chili. This year there were 23 entrants in the cook-off. When you pay your $7 fee, you also get a ballot and can grade each one on a 1-5 scale. There is also a judges panel who tatest them all. At the end of the evening, the people's choice winners were announced as well as the judges choice. The winner got a prize of $300-not bad!Many of them were notable, and some of those for good reasons.

Of the 23 entrants this year, I sampled 21 of them. I found a wide variety of interpretation of chili. For some, it was a white chili with white beans and chicken. For some, it was Texas style with no beans. One chili was more a mac 'n chili. Some used ground meat, a few were more purists with chunks of meat, diced nicely. 

I had five favorites, two of which won awards. Angelo's Pizzeria won both #1 for the people's choice and #1 from the judges for their White Chicken Chili, and it was indeed well done. The chili was rich and flavorful, the "gravy" a perfect consistency. I liked this one a lot. 

Two of the entrants stood out, in a good way, for interesting use of "meats." The first was Stone's Throw Bistro with their Joey Pork N Bambi chili. I do not think i need to explain what those three meats were. But it was a very good chili, rich and with a nice depth of flavor. It also had a nice heat to it. Nice job!

The second one that stood out was from Two Blondes and a Shrimp with their Okefenoke Swamp Chili. Think creatures that may swim in the water and make nice shoes and luggage.... Yes, it was unusual but pretty good. Not one of my favorites, but still tasty and above average.

Another of my favorites which was also unusual was Morgan's Burger Bistro's Lobster & Lager Chili. It was gosh-darned delicious indeed.

By the way each of the three preceeding restaurants have excellent food, I've eaten at each of them several times and plan on many more visits, so I was not surprise to find that they made excellent chili!

The judge's #3 chili was Mimi's Hell Hath No Fury Like Mimi's Chili, perhaps the hottest (as in pepper hot) chili there, which i had no problem with. It was very good indeed. 

The people's choice #2 chili was from Hollerbach's Willowtree Cafe, another very good restaurant, it was their Oktoberfest Beer Chili. This one was not one of my favorites, and I'd put it in the middle of the pack. 

There were lots of other good chilis there as well as some less memorable: One of the tasted burnt. Yuck, when that happens you need to start over. Another was very watery. Some of them suffered from a lack of time....chili needs time to slowly simmer to let the flavors meld. Some used paprika for a bit of a kick, some used chipotle peppers, and some chili powder. Some used jalapeno peppers, and some other peppers. 

In my mind, I was the real winner, because I got to sample a lot of good food. As a matter of fact, towards the end I was actively looking for the smallest size sample, i was stuffed. But that did not stop me from sampling as many as I could. But I will warn you now, next year, I plan on getting my game together and going for the big prize, because the Lake Mary Food Critic knows how to cook, and I've got a year to practice!  

Mariachi Restaurant

I was a bit disappointed after eating at Mariachi Restaurant in Daytona Beach recently. I was hoping to have found a third good Mexican restaurant in the area, but unfortunately Mariachi missed the beat in several respects. Some of the meal was good, some was lacking.

It was an uncharacteristally cold evening in central Florida and the restaurant was not very busy except for a large gathering in one area--a part of some sort it seemed, with a large group having a great time. The tables were elegantly set with white tablecloths and fancy napkins and the restaurant has a nice ambience. We were quickly shown to a table in a warm spot, as requested and Rafael was our waiter. He did take very good care of us. Almost immediate some tortilla chips and salsa appeared. The salsa was just OK, somewhat bland and watery. It was almost like a watered down tomato juice with a few bits of onion, a bit of cilantro, and a few bits of tomato in it. I've had much better salsa at other places.

For a drink, I threw caution to the wind and ordered a mojito. Though it took a bit to arrive, it did arrive. For the $7 price, it was just OK. There was some mint taste, a hint of alchohol, and it was a bit sweet. I am not a mojito expert, but I thought it mediocre at best. However, it was refreshing, I'll say that for it.

We started off with the Tamales for an appetizer ($5). Though they had a good taste, the corn was more pudding like in consitency and somewhat soggy, not firm and a bit drier as it should have been. Still, they had a good chicken flavor. The bit of pico de gallo served with them was good and had a slight kick to it, much better than the salsa.

For my dinner I ordered the Parrillada. Served sizzling on a platter, fajita-style, there was a chunk of chicken and a chunk of beef along with some onions and two long green pepper pieces, and two small pieces of tomato. The chicken was excellent, it was moist and tender and flavorful. The beef was good and had a very nice flavor, but was a bit on the tough side, especially as it sat a bit longer. This was served with three warm tortillas and so i ate it fajita-style. It was pretty good. For sides, there were beans, yellow rice, and guacamole/sour cream on a side plate. The guacamole was bland and tasteless--not good at all. The beans were only ok and also suffered from a certain blandness and needed some salt, among other things. The rice was OK. So overall, this was only an OK meal, and at $17, it was a bit overpriced, I thought.

My friend had the Chimichanga Dinner, a beef chimichanga served with rice and beans. The Chimichanga itself was pretty good and had a nice flavor, and he generally enjoyed it. At $10 it was an OK price, though I'd say a bit overpriced compared to comparable offereings at other places.

All told, our meal for two came to just over $41 with tax. I was not overly impressed. For the money, I'd expect better food. And there is better Mexican food in Daytona Beach, and not all that far away. Next time I'm in the mood for a little Mexican, I will pass this place by in favor of La Fiesta or Maria Bonita, much better Mexican food for the price.

Slow Food Orlando's Eat Local Week 2010

I am all about eating in local restaurants using the finest ingredients (OK, so I do occasionally fall "off the wagon" and go to a chain), so when I got an email recently about  Slow Food Orlando's Eat Local Week 2010 asking me to pass on this information, I was happy to do so!

If you are not familiar with the slow food movement, check out the Slow Food Orlando web site to learn a bit more. Basically it's about local restaurants using ingredients grown in the central Florida area, preparing food that is healthy, nutritious, and definitely Good Eats! I suggest you take a look and find out what it's all about!

Carrabba's Italian Grill

I have always had a good meal at Carrabba's, and the meal I had there on New Year's Day was no exception. It is consistently good food done right in a pleasant atmosphere and with good service. Sure, it's a chain. And so sure, you expect a certain uniformity that comes from consisten recipes, some premade ingredients, etc. But good food it good food, no matter how it's prepared.

My friend and I arrive shortly before 5 PM, so certainly before the dinner rush. We were promptly greeted. When shown to a table, we asked for a booth and, after we returned with our waitress to the hostess station (I guess to check availability), we were promptly shown to a booth and told that Michael would take care of us. Menu promptly arrived, specials were recited, and a drink order taken, all in good time. 

My friend had soup and I had soup and a salad to start, all arrived at the same time. Always a bit of a conundrum for me--eat the salad first and let the soup get cold, or mix it up, hot and cold? A minor point, surely. The salad, a house salad, was very good, fresh and crisp. The tomato basil soup was excellent in every regard. I loved it a lot. We both agree that it was delicious.

For an entree my friend had the Chicken Parmesan with mashed potatoes. Both were very good. I had the Pollo Rosa Maria, chicken stuffed with fontina cheese and prosciutto, topped wiht mushrooms and a basil lemon butter sauce. Though I could not really see any prosciutto, the dish was nonetheless excellent. I did have the small portion, too. But it was very, very good, a nice sauce, good mushroom and cheese flavor. I'd say the chicken itself was just a tad bit dry, the the sauce and other flavors compensated well for that. For my side I had the broccoli. It was a bit mushy. I much prefer the broccoli at Red Lobster, just lightly blanched and crispy. Still it was not bad, just could have been better.

Overall, we had a very good meal here, once again. I like Carrabba's and I'll keep going back! One last comment, however. The exterior has got to be the plainest I've ever seen for a Carrabba's. Could be zoning or the plaza's rules, no doubt. But still, great food and always busy, a testament to good food.

Barszcz Wigilijny

What is this thing with the funny title? It is also known as borscht, or beet soup. Barszcz Wigilijny refers to the type of barszcz served at the Polish traditional Christmas Eve meal, known as Wigilia (from the Latin "Vigil"). This is a vegetarian meal--no meat allowed. So this barszcz does not use a meat stock as a base like most barszcz recipes do. We celebrated Wigilia on Christmas Eve with friends, and here's how I made my barszcz wigilijny.

First I made a vegetable stock. I took two quarts of cold water and added the following, each cut up into 1/2 inch chunks:

• 3 medium onions
• 3 stalks of celery
• 1 celery root, trimmed
• 2 parsnips
• 3 medium carrots

To this I added about a dozen peppercorns, a teaspoon of salt, several parsley sprigs, and a bay leaf. I brought this mixture just up to a light simmer, then simmered on the stove for one hour. At the end of the hour, I allowed it to cool slightly, then strained it, pressing on the vegetables to get as much of the precious liquid out as I could. I then strained it again through a very fine sieve and allowed it to cool. You can make this ahead of time and store in the refrigerator for several days, or freeze for several weeks.

Beets are the basis of this soup, so I took two bunches of small to medium sized beets, washed them and trimmed them, leaving about an inch of stems attached. I put them in a foil packet that was tightly sealed and roasted them in a 375 degree oven for about an hour, until tender. Once roasted, i allowed them to cool until i could handle them. Then, donning rubber gloves (not wanting beet-red hands for the holidays), i peeled them. The skins will easily slip off. Once peeled, I used a box grater to grate them on the coarse side. Rubber gloves really are a must for this messy task!

Two additional ingredients were prepared in advance, however: mushroom juice and uszka. A day or so earlier I had made uszka. See my earlier blog post for that recipe. When making the uszka, I had soaked dried mushrooms in warm water to rehydrate them. I saved this "mushroom juice" for later use--in my barszcz.

Now I was ready to make the barszcz. Here's how I did it. I put the grated beets into a small stockpot and added one quart of the prepared vegetable stock and about one cup or so of the mushroom juice. Over medium heat, i brought this mixture just to a simmer and simmered for about a half hour (you can simmer longer if desired). To this I added one teaspoon of sugar and two tablepoons of lemon juice, and a bit of salt and pepper to taste. I was now ready to assemble and serve the soup.

To each bowl, I added four of the previously prepared and warmed uszka (you can warm them separately or in the barszcz). Then I added about 3/4 to 1 cup of broth, along with just a few of the grated beets (you can also strain them out to serve in a more traditional clear broth, if desired). Finally, i garnished with about a half teaspoon (or so) of fresh chopped dill.

This was my first-ever attempt to make barszcz and it was a big success. All of my guests actually loved it and would definitly eat it again--and so would I. And the highest praise was from my Polish friend, Ewa. Ewa was born and raised in Warsawa and knows what good barszcz is. Her seal of approval made my day. I hope you'll try it some day too. Bardzo Smaczne! (That's "Good Eats" in Polish.)

Panda Express

It's alway best to eat at Panda Express at a busy time of day--especially when I visit the standalone one that is near me, not far from the Seminole Mall. I find that the food is the freshest during busy times because they're constantly making it fresh. Going late in the evening or in the middle of the afternoon can find you looking at food that's been held quite a while, or having some selections not available. That said, the food at Panda Express is generally OK for what it is, American fast-food interpretation of some Asian dishes, mass produced.

It was the week before Christmas and a friend and I were out and about, wanting some dinner. Not wanting to cook or venture far or be gone a long time, we decided to head to a nearby Panda Express and had dinner there. It was not bad for fast food and I was hungry.

For my starch I had the chow mein--it was fresh so was pretty good The Sweet-Fire Chicken Breast was pretty good, though being breaded and deep fried, probably not all that healthy. It had just a touch of heat with a lot of sweetness from pinepple and red pepper. I was most disappointed in the String Bean Chicken Breast--some of the beans were nice and bright green and crisp, but others were dark green and soggy--an indication that they mixed fresh and "old" together to serve it. I expect better and we were there at a busy time. I also had the Mandarin Chicken, it was pretty good. To top things off I had a Chicken Egg Roll. It was very hot inside but kind of dry outside. Not terrible, but not really great either.

Over all this was an OK meal but pretty much of a good value for the price and portion.

Uszka

Uszka is a Polish word that, literally translated, mean "little ears." Uszka are small, pierogi-like (or ravioli-like) bits of a pasta dough that are stuffed with mushrooms, shaped sort of like a Bishop's hat, boiled, and traditionally served in barszcz (beet soup) on Christmas Eve for the Polish Wigilia celebration. Since I was having a traditional Polish Christmas Eve Wigilia at my home, I decided that this year I'd try my hands at barszcz, and as a result, need to make uszka. I read a lot of various recipes and finally combined them all and came up with my own interpretation. I used about two ounces of dried assorted Polish mushroom from the Polish store (EuroPol Polish Deli) in Winter Park, added about half ounce of dried shiitake mushrooms, and about an ounce of Wisconsin wild mushrooms that had been hand-picked and dried by my mother's cousin. I combined them all, added about 2 cups of warm water, weighted them down, and let they rehydrate for a good fifteen minutes or so. Once reconsitituted, I skimmed them off being careful to to disturb any sediment, and drained them. The "juice" i carefully strained and refrigerated for use later to flavor the barszcz. I chopped the mushrooms very fine.

In a non-stick skillet, i melted about a Tablespoon of butter, then added one finely chopped onion and sauteed that about 5-10 minutes, until the onion was soft but not browned. To this I added the mushrooms and cooked till the mixture was very dry. Removing it to a bowl, i added chopped parsley, a Tablespoon or two of bread crumb, and salt and pepper to taste. Finally, added one beaten egg.

For the dough I made my standard pierogi dough recipe. I've posted it here on my blog previously. I rolled the dough out pretty thin, and cut it into 2 inch squares. But then i realized i needed it to be even thinner, so I rerolled, again cutting into scant 2" squares. Smaller fingers would help.  On each square I put a scant half-teaspoon of filling, then folded it over corner-to-corner, making a "stuffe" triangle shape, and sealed the edges. Lastly, i pulle the two outside points toghther and pressed to seal, make what looks sort of like a bishop's hat--I had made some uszka! I made 36 of them--it is a very time consuming process. I had leftover mushroom filling and lots of dough, so I also made 9 regular pierogi out of them. But this is about uszka.

Once assembled, I boiled and salted some water, then boiled the uszka in batches just until they floated. I coated with melted butter and stored in the refrigerator, ready to add to my Barszcz Wigilijny, Christmas Eve. There, I did it. And, as evidenced by all the comments Christmas eve, they were wonderful.

Uszka have a wonderful flavor and are a very pleasant addition to the savory goodness of a fine barszcz. The woodsy flavor of the mushrooms is the perfect accent for the root-vegetableness (if that is a word) of the soup. The fact that they take time to make just increases their charm. It is well worthwhile to take the time to make them. Bardzo Smaczne!

Cafe Papillon

What a priceless gem we discovered in Sanford. Just off the beaten path, Cafe Papillon is located a scant half-block off of Hwy. 46 on Sanford Avenue. It is an "intersting" place. That is to say, there is nothing stuffy, fancy, or highbrow here. Just a grand and friendly place that serves excellent food. 

It was a damp but warm and pleasant Friday evening a week before Christmas when my friend Tommy and I decided to stop here for a late dinner. I'd called to find out how late they were open. I was told that they may close early if it was not busy but when told we'd be there around 8, they said "no problem, we'll be here." 

We arrived right around 8. First of, let me warn you, there is not a lot of parking. But I'd walk blocks if I had to in order to eat here again. We snagged the last available parking spot. Cafe Papillon is actually two buildings connected with an outdoor deck. The seating is comfortable, the atmoshpere very pleasant and somewhat Key-Westish. One building houses a gift shop full of seasonable collectables. There were some nice bargains to be had there--I'd go back just to browse. But we were there for dinner and we were hungry!

When we arrived we were promptly greeted by the chef/owner, Mickael De Boucha. He asked if I was the one who called. We were quickly shown to an outside table (the inside is small and cozy, but it was a great evening to eat outside. Our waiter soon appeared. I asked what kind of ale beer he might have. He said he was not sure, but would find out. Less than a minute later, Chef was back at our table, wagging his finger at me saying "follow me." He led me to a glass case full of beer and proceeded to give the rundown of the various "classes." When he pointed to the American mass-market beers, i said "diswater!"  He said, "no-no, it's pee-pee!" He then proceeded to tell the story of two guests at his restaurant, both of whom drank quite a few beers. The one drinking an American "lite" beer had to go to the bathroom after every bottle. The one drinking a more hearty beer, probably an import, never had to go once! Hence the title "pee-pee" for the beer! It was a fun experience. I chose a Smithwick's and he proceeded to accompany me back to my table where he produced a chilled glass and opened my beer. What service.

Our waiter proceeded to take our orders. I had the Papillon Sandwich with a salad. The salad itself was very good, bursting with tons of flavor. Our waiter explained that they only use organic and fresh ingredients. You could taste the difference. It was an excellent salad.

The sandwich itself was awesome. Sliced turkey breast, provolone cheese, Tomato, Greens, Mustard and Mayo were served on possible the best croissant in the whole world. It was amazing, the butteriness and crunchiness of the croissant made a good sandwich in to an excellent one. All of the somewhat singularly ordinary ingredients, when skillfully combined as they were by the Chef and served with one of his amazing croissants, made for a wonderful meal.

After we were stuffed, our waiter asked if we wanted dessert and mentioned some tempting possibilities. Anticipating the holidays and already being filled, we declined. He returned a minute or so later saying that Chef insisted we have an eau claire on the house... how could we resist. He retuned promptly with an extremely delicious eau claire. It was evident that this chef knows his pate a choix--it was excellent. And the cream stuffing was out of this world to die for. Calories and waistlines be damned, we split it in half and devoured it. What a great way to end a meal. Some day, I'd like to return here just for dessert.

We had a wonderful experience at Cafe Papillon. Warning: chef/owner likes to talk and will socialize with you. And you will love the dining experience. Not fancy food, just good food.

Lunch at Stone's Throw Bistro

We made a good choice when a coworker and I decided to have lunch at Stone's Throw Bistro recently. A very good choice. It was the Friday before Christmas and we were having a late lunch, so when we arrived about a quarter past one, there was only one other table occupied, though a large table that was not yet bussed was evidence of some earlier activity. It was a minute or two before our waiter--the long waiter--appeared, but once seated, the service was very attentive throughout the meal. Later on, a few more tables were taken. All parties were expertly space throughout the restaurant, very nice and thoughtful, though it certainly made for more steps by our waiter.

We decided to start out with a soup of the day, a White Bean Chili. Now, it was a very good soup and had a nice depth of flavor. But the soup also gets my only complaint of the day--it was overly salty. But, beyond that, it was very good.

We also had a salad. The salad itself was very nice, fresh mixed greens with a house dressing and included tomatoes, onions, and goat cheese. The onion added a nice crunch and the goat cheese and extra rich, creamy smoothness....if felt great in the mouth to chew on this salad, and the flavors all worked well together. The salad was the perfect preamble to the sandwich that was to follow.

For my "entree" i had the Seared Chicken Sandwich. It was an outstanding sandwich. First of all, I liked the presentation. It was served on a rectangular whole grain bun and had a steak knife in it, as much to hold it together as for presentation and usefulness. It was a feast for the eyes.

The chicken itself was nicely cooked, tender and juicy, cooked perfectly. It was accompanied by jalapeno havarti cheese which added interest and a hint of heat, hand cut bacon which added a nice crispness and smokiness, tomato which added a fresh note, and bacon aioli which added flavor, a herbal note, creaminess, and complimented all the other ingredients. I'll tell you, this sandwich was a real hit with me and I would recommend it to anyone, any time.

Our lunch experience here was excellent. The total meal including a generous tip (it was the Christmas season, after all) and tax was about $20. I got my money's worth for my eyes, my nose, my mouth and my tongue. Excellent flavors and a nice presentation made for a great lunch experience. I suggest you give them a try. I know I'll be back!

Pierogi Party

This year I hosted my 5th annual Pierogi Party. What is a Pierogi Party? Well, a group of us get together and make lots and lots of pierogi. Last year we set a record at nearly 30 dozen. Yes, you read that right, 30 dozen! Generally, we make them primarily for our Polish Christmas Eve Dinner, called Wigilia. The Pierogi Party tradition started after I met the wife of a coworker, a wonderful woman named Ewa (pronounced evah) who is originally from Poland. As a second generation Polish American I was intrigued and we quickly became good friends. So we decided to hold a joint Christmas Eve (Wigilia) dinner and have done so ever since. In my family, we have always celebrated Wigilia, and I've always kept up that tradition. Before I met Ewa, I made my pierogi alone. Now we do it as a group, enlisting Ewa's husband, Joe, as well as various friends through the years. 

If you don't know a lot about what pierogi are and their history, i suggest you read this article, or any of a number of other things on the Internet. Over the years we've made several different varieties, but for Wigilia, we always have at least these three: savory cheese, potatoes and cheese, and sauerkraut and mushrooms.

Of course, there's a reason for the "Party" part of Pierogi Party, and we manage to consume some other delicious victuals--as well as beer, drinks, and shots of Luksusowa Vodka during the party--though saved much of the liquid refreshments for towards the end of the evening....we do take our pierogi-making seriously!

Appetizers were provided by Ewa and were absolutely delicious. She made an appetizer of crostini topped with  bit of lettuce, a slice of roasted beets, a horseradish-greek yogurt sauce, and dill. It was wonderful, just out of this world! Also we had a plate of cut up Kabanosy (a thin smoked sausage) and pickles, again, very wonderful stuff. We did not go hungry at all.

But, now about the star of the show, the pierogi making. And I'm going to share my recipe for the world's best pierogi dough with you, too!

This year, we ended up making six varieties of pierogi for Wigilia with these quantities:

• Sauerkraut and Mushroom (20)
• Potatoes and Cheese (30)
• Savory Cheese (30)
• Crab and Parsley (30)
• Russian--Potatoes, onion, and farmer cheese (32)
• Russian--Potatoes, onion, and farnmer and parmesan cheeses(20)

For Wigilia we saved out two dozen of each (where we had that many). The rest Joe and Ewa took home as I'l have Wigilia here and so will have those leftovers. When we've had others join us in other years, we've divided them up as well.

This year we also had a "dessert pierogi" contest. The contestants, variety, and number we made are:

• Tommy -- Apple Pie (13)
• Joe -- Ricotta, almond, and honey (17)
• Me -- Bread pudding (12)
• Ewa -- Farmer Cheese and cinnamon (13)

We were all in agreement, however that they were all winners.

The pierogi dough recipe we've settled on (after several years of experimentation with various iterations) is the following:

• Stir together 3 1/2 cups flour and 1/2 teaspoon salt
• Scald 1 cup milk and add 1/2 stick (4 Tablespoons) butter
• Add the hot mix mixture to the flour mixture and mix well
• Then add two beaten eggs to the mixture.
• Knead a minute or two. Add a bit more flour if too sticky, but it will be just a bit sticky.
• Form into a ball, put on a plate or cutting board and cover with a tea towel, and let rest for 20 minutes.
• When it's rested, roll out thinly and cut out circles.

One batch of dough will make approximately 36 3-1/2 inch circles. The recipe came from my mother's cousin Stella Kokaly who got it from a family friend, Lottie Szemeraj. As a person who has experimented with well over a dozen varieties of pierogi dough in my time, this is hands down the best ever.

Here's how we divided the tasks. I made all of the dough (we ended up doing six batches). Joe began the rolling and cutting and rolled out the first four, I believe. Tommy and Ewa did the actually  making... taking each round of dough and stretching it a bit, adding a precise amount of filling, then crimping and sealing the edges. As you can see in the pictures, we have a variety of sealing techniques. Ewa's is more dramatic, pinched somewhat reminiscent of a piecrust--as taught to her by her grandmother. Tommy discovered a fork works well. I just crimp crimp crimp by hand, how I've always done it and how my mother does it.

When i was not busy making dough, I jumped in and did some pierogin assembly as well. Once we had a bunch done, we began the boling process. A number of years ago I bought a turkey deep fryer to use to make beer (I've never used it to fry a turkey!) and we use the smaller pot that came with it to boil the water and cook the pierogi. So once we got to that point, Joe went and began the boiling process, keeping meticulous track of what we made and what was on each tray. We boiled each batch for 5 minutes, then transferred to an ice bath to chill them. After that they went to "storage phase." Once Joe moved to the cooking station, I doubled as the roller/cutter as well as helping assemble when I had a moment. 

Ewa and Tommy were the real troopers who kept at it assembling the pierogi. We made and boiled the crab pierogi last, then change the water to boil the dessert pierogi. Meanwhile I cleaned up as Tommy and Ewa finished the last of the pierogi. 

Once everything was cooked, Joe did the storage and labeling phase. Two dozen of each of the six for Wigilia went into Ziploc containers and right into the freezer, the others went into appropriately labeled ziploc freezer bags (freezer bags with the double lock are the best!) and those went home with Joe and Ewa the next day.

Once the dessert pierogi were boiled, I fried 8 of each variety in butter, then we sat down for dessert (with the requisite shots of vodka, too). I'd made a bourbon creme sauce for my bread pudding pierogi, and we also had the traditional sour cream accompaniment. We ate 28 of the 32 we prepared, and all agreed....they were all fantastic.

Of course I had the guest room prepared, as after all the beer and vodka, though no one was really that tipsy, still it's best not to drive. We know how to party! 

2009 was our fifth annual pierogi party and I'm sure we'll do it again next year in early December, thanks to good friends and a great tradition called Wigilia--it gives us the reason. I'll be sure to blog about our Wigilia too, especially since I'm doing some cooking for it.

Bishop's Bread

Bishop's Bread is, first and foremost, NOT fruitcake, though it contains fruits and nuts and candies. So what is it? It is fruits and nuts and candies held together by a dry dough. It keeps well and travels well. Though it should be refrigerated for long term storage, it also ships well.

Legend has it that Bishop's Bread got its name because it was what the local Bishop would take with him around holiday time as he travelled from church to church, tending to and visiting with his flock over the holidays. Because it keeps and travels so well, it was his sustenance while on the road--and presumably between the sumptuous meals provided at his very stops. Can't say that I've ever seen a thin Bishop in all the old pictures. 

I first got a recipe for Bishop's Bread many, many years ago. I think it was from my sister, Jean. If you know different, let me know. But when I first made it, I fell in love with it. And everyone I've shared it with through the years has also fallen in love with it. I'm often asked at Christmastime if I'm making Bishop's Bread again--a gentle hint from my friends, I know. Here is my recipe:

Bishop's Bread

• 2 cups sugar
• 6 eggs
• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1 10 oz. bag of shelled Brazil nuts (about 2 cups)
• 8 oz. whole walnuts (about 2 cups)
• 1 12 oz bag of dark chocolate chips (about 2 cups)
• 1 10 oz container of pitted whole dates (about 2 cups)
• 10 oz of candied whole cherries (mix of red and green) or 12 oz of maraschino cherries, drained)

Preaheat the oven to 275-degrees. In a large bowl, mix the wet ingredients (sugar and eggs) until well mixed. Sift flour and baking powder together (a pinch of salt is a good idea but not required) and add to wet ingredients. Stir just until the flour is mixed in. Do not over-beat. Now add the other ingredients and stir until combined.

This batch (which can be easily halved, but what's the point in that?) makes the following (with these baking times):

• 2 9/5 loaf pans -- 1 3/4 hours
• 3 8x4 loaf pans -- 1 1/4 hour
• 7 5x3 loaf pans -- 1 hour

Disposable aluminum pans work the best here. Spray each pan with Baker's Joy (tip: spray in the sink or over the dishwasher door) or grease each pan and add wax paper (trust me, disposable aluminum is the way to go, it makes it very easy to remove the loaf once baked). Divide the batter evenly between the pans. Bake according to the guide above, but start checking about 15 minutes early. A toothpick inserted in the center should come out clean (unless, of course, you stab a chocolate chip--in that case, try again.

Once done, remove from oven and cool slightly on a rack. When still warm, wrap in plastic wrap and store in the refrigerator for 3 days before slicing.

To slice, us a very sharp knife, granton edge works best. If you do not have a very sharp knife, use a serrated bread knife or a bread knife. The Bishop's Bread cuts best when cold, but can be served at room temperature. This bread keeps for a long time. Some years ago, I found a leftover piece tucked in the back of the refrigerator in April--I ate it an it was still good. I have no idea how long it lasts in the freezer, it never lasts that long around my house.

Variations? Of course you can. How about pecans instead of the walnuts. Different chips? Certainly. Don't like cherries? Try something else. Hazelnuts instead of Brazil nuts? Why not? No matter what combination you use, you'll love this recipe, I guaran-damn-tee it! 

There, now you have my secret recipe. Give it a try and leave me a comment. It's great for gift-giving too--as many of my friends and family can attest to.

Bardzo smaczne! That's Polish for "very good eats!"