Rick Mereki's EAT

Three guys took 44 days to go around the world and hit eleven countries by taking eighteen flights and exceeding thirty-eight thousand miles. "All to turn 3 ambitious linear concepts based on movement, learning and food ....into 3 beautiful and hopefully compelling short films....."
I don't know a single person who wouldn't want to travel and EAT.LEARN.MOVE. But especially EAT. New and beautiful flavors. I need this.  

If that didn't make you want to eat Right Now... I don't know what wrong with you. ㋡

Noble Tonic No.1 Maple Syrup

Bourbon infused maple syrup sounds damn tasty. Noble’s Tonic No.1 does it. “To create the Bourbon syrup (a.k.a. Noble Tonic 01), a dash of raw Tuthilltown bourbon is added before the syrup is aged in oak barrels. Smooth and creamy tasting, it’s a grown-up take on maple. Tahitian vanilla beans and apple-scented Egyptian chamomile blossoms are added to the Vanilla syrup (a.k.a. Noble Tonic 02), resulting in a delicately balanced, fruity-floral tasting sweetener.” About $50 a bottle. « I'mma need that. ㋡ frank ocean ✖ thinking about you

Jasper's ☞ Slow Smoked Baby Back Ribs

Finally tried the famous baby back ribs at Jasper’s (rated in the top 3 Best in the Country). Not my favorite dish from Jasper’s, but when not taking the rating into consideration, I was not disappointed. Rarely do I eat ribs. Even at BBQs I’ll skip over them and seek out the boneless meats, but on this day I felt compelled to step outside of my usual Seared Salmon & Polenta to try their most famous dish.

There is a perfect amount of meat, with a great infused flavored to be complimented with the AWESOME potato salad, and a side of tangy BBQ sauce. Not the best pairing for a glass of wine, but an amber beer would match it very well.

Best dishes from Jasper’s in my preferred order: Seared Salmon, Bourbon BBQ Pork Tenderloin, **Baby Back Ribs, and then the Grilled Shrimp and Pork Tenderloin Brochette.

 

★★★

Blueberry ✖ Lemon ✖ Pancakes

 

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Obol "The Original Crispy Bowl"

The perfect bowl for just about everything we eat, the Obol can keep your cereal crunchy, your pie a la mode from pie a la melting, and your cookies at the ready to dip in milk. What’s not to like?

 

"Bonjour, macaron!" - Macarons Are The New Cupcakes

On Valentine’s day weekend I was introduced to a “little cookie” that garnished my dessert. The cookie was far greater than the canoli it accompanied. For the following week, I continued to order the dessert simply to get the cookies. So I asked the chef about them and he introduced me to Pierre Herme’s Macaron. Far from affordable, these macarons make the perfect treat. And when I have $100 burning a hole in my pocket, I’ll order a case of 24.

For almost a decade, the cupcake has been on the rise. But its peak is drawing near with the growing awareness of the macaron (NOT macarooooon! This has very little to do with a coconut crusted delight). While everyone was asleep, day-dreaming about how to re-invent a re-invented design on a cupcake, the French were already ahead of the curve with the petite, and fashionable snack. And if it does not crunch lightly, then melt in your mouth, its not a true macaron. It's just another little cookie.

The major key in a lasting trend is exclusivity. Never too much. The macaron being a true pastry, and extremely difficult to make (unlike the exhausted cupcake) will keep people coming back for it. ㋡

Off the Bone... Off the Chain... same thang same thang ㋡

★★★★

Can’t say I’ve ever been introduced to anyone who claims to dislike BBQ. So everyone can appreciate THIS. Not Dickey’s or Spring Creek (no diss), those aren’t places I frequent. Personally, I seek non-commercial BBQ where I can find pork fat being used in traditional ways, heavy in spices, cakes being made by someones “memaw,” and where everybody knooows your name... With that said, I fell off in Off the Bone one late evening to be pleasantly surprised by great BBQ served in remarkable ways. Not only can you get an amazing half rack of ribs… but if you are facing a drunk’n dilemma and need BBQ AND TACOS, they can serve ANY of their delectable meats in a grilled tortilla which goes perfectly with the Blue Cheese Cole Slaw. “and that f*n CAKE!" 
can’t wait until the next time I’m under the influence and find myself on the south side of town.