Okay, tried an experiment tonight and failed miserably. I made spaghetti sauce from scratch, well, almost from scratch. Doctored up a jarred sauce so it no longer tasted like a jarred sauce. Just add your own fresh cooked peppers, garlic, onion, and meat to the jarred sauce. Add two cans of tomatoes and let it cook down. Sometimes I also add sauteed fresh mushrooms, but not often since my partner doesn't like them. Once it's reduced by half, you'd never ever know it started its life in a jar. Works every time.
Except tonight. I made it the way I usually do, then decided to do something different. I had a box of angel hair pasta and broke it in half and added it directly to the sauce.
BIG MISTAKE!!
The sauce turned pink and sludgy. There wasn't enough moisture to cook the pasta properly and all the starch from the dried pasta made the sauce icky. It looked like something from a baby's diaper, and was singularly unappetizing.
However, the pizza we ordered later was really good! Not from my favorite pizza place but good nonetheless. My favorite pizza place is the subject of my next post.
In review, my mistake was in not cooking the pasta before adding it to the sauce. Angel Hair pasta is probably not the best pasta for spaghetti sauce, too. So overall, a good learning experience, but a total disaster for dinner.
Take care!
Thursday, April 29, 2010
Sunday, April 25, 2010
Thai Beef Jerky
I used to go to a Thai restaurant near where I lived that had an appetizer called Thai Beef Jerky. Basically, it was small beef chunks that had been cooked in some spices and lime and served warm. Very tasty, but not real beef jerky. I experimented and came up with this approximation that's easy and tasty.
Take some stew beef (or whatever beef you have on hand, but NOT ground beef)and cut into very small strips about two inches long and half an inch in depth and width. Sprinkle with a coarse salt. I use kosher salt. Put the beef in a bowl and pour two tablespoons of lime juice over it. Stir to thoroughly coat. Spread the beef in a shallow cookie pan and make sure that none of it is touching any other piece of beef. Place in 250 degree oven. Check in an hour and loosen any beef that is stuck to the pan. Sprinkle liberally with more lime juice. Check in an hour and shake the beef around the pan. Sprinkle more lime juice over. Check in half hour increments until the beef is at the stage you prefer. Some like if softer, and some like it more brittle. Try not to overcook. Add lime juice as personal taste dictates. Take out of oven and cool for ten minutes, then serve. Any leftovers can be put in a plastice bag and stored in the fridge.
Very good stuff and lasts a long time. Take care!
Take some stew beef (or whatever beef you have on hand, but NOT ground beef)and cut into very small strips about two inches long and half an inch in depth and width. Sprinkle with a coarse salt. I use kosher salt. Put the beef in a bowl and pour two tablespoons of lime juice over it. Stir to thoroughly coat. Spread the beef in a shallow cookie pan and make sure that none of it is touching any other piece of beef. Place in 250 degree oven. Check in an hour and loosen any beef that is stuck to the pan. Sprinkle liberally with more lime juice. Check in an hour and shake the beef around the pan. Sprinkle more lime juice over. Check in half hour increments until the beef is at the stage you prefer. Some like if softer, and some like it more brittle. Try not to overcook. Add lime juice as personal taste dictates. Take out of oven and cool for ten minutes, then serve. Any leftovers can be put in a plastice bag and stored in the fridge.
Very good stuff and lasts a long time. Take care!
Thursday, April 15, 2010
Tax Day Bean Soup
April 15, and everyone feels poor. In honor of that, I figured I'd share a recipe for one of the most inexpensive meals ever. There are as many versions of this soup as there are cooks making it. This is just the way it's evolved with me.
When we were growing up, my brother and I waited for the days when my mom would make this. She always served it with piping hot cornbread. Beans and Cornbread was our favorite! Over time, I've modified it so now it's uniquely mine and very versatile. You can use whatever beans you have, and add whatever you have on hand to the soup. Or just use beans, water, and salt. Anyway you make these will be good. You can cook them in a crock pot, or on the stove. I've even heard of one version where it's made in the oven, but I haven't tried that one yet.
Ingredients:
One pound of beans of any kind. I usually use white beans or else a 15 bean mix.
Salt to taste
8 cups of water
Optional:
One pound of salted pork (bacon, Virginia Ham, pork necks or shank)
Two large carrots grated or chopped fine
One large onion roughly copped into large pieces
Two garlic cloves roughly chopped
One celery heart roughly chopped
Four stalks of celery roughly chopped
One can unsalted and unseasoned chopped tomatoes
Soak the beans overnight if possible then discard the soaking water. Add 8 cups of water to a large pot and put the beans in. Bring to a slow boil, then turn the heat down to simmer. Try not to stir the beans too much, but don't let them burn. The beans will make their own stock as they cook. In two hours, take one bean out with a spoon and blow on it. If the skin breaks apart, the beans are close to done. Add salt to the soup until it tastes good to you. When the beans are done, take out half of the soup into a bowl and roughly mash the beans and stock together. Return to the soup pot, and stir to combine. Taste once more, then serve.
You can add any or all of the optional items at the beginning stage so the flavors blend well, but DO NOT add the tomatoes until just before serving. The acid in the tomatoes will keep the beans from getting tender. Do not add the salt until the beans are close to being done, particularly if you're adding salted pork. Taste often to keep from over seasoning the soup. Sometimes I add a bay leaf for about half the cooking time. I've heard some people add potato to the soup, but I've never tried that. I garnish the soup with grated cheese when serving. Other times I've put a big chunk of cheese in the bottom of the bowl and poured the soup over it. This will make enough soup to feed about 6-8 people, especially if you're serving corn bread or salad with it. Freeze the left over soup after it's cooled. Or serve it the next day by boiling up your favorite pasta and adding it to the soup.
Hope you enjoy. If you have any questions, let me know!
When we were growing up, my brother and I waited for the days when my mom would make this. She always served it with piping hot cornbread. Beans and Cornbread was our favorite! Over time, I've modified it so now it's uniquely mine and very versatile. You can use whatever beans you have, and add whatever you have on hand to the soup. Or just use beans, water, and salt. Anyway you make these will be good. You can cook them in a crock pot, or on the stove. I've even heard of one version where it's made in the oven, but I haven't tried that one yet.
Ingredients:
One pound of beans of any kind. I usually use white beans or else a 15 bean mix.
Salt to taste
8 cups of water
Optional:
One pound of salted pork (bacon, Virginia Ham, pork necks or shank)
Two large carrots grated or chopped fine
One large onion roughly copped into large pieces
Two garlic cloves roughly chopped
One celery heart roughly chopped
Four stalks of celery roughly chopped
One can unsalted and unseasoned chopped tomatoes
Soak the beans overnight if possible then discard the soaking water. Add 8 cups of water to a large pot and put the beans in. Bring to a slow boil, then turn the heat down to simmer. Try not to stir the beans too much, but don't let them burn. The beans will make their own stock as they cook. In two hours, take one bean out with a spoon and blow on it. If the skin breaks apart, the beans are close to done. Add salt to the soup until it tastes good to you. When the beans are done, take out half of the soup into a bowl and roughly mash the beans and stock together. Return to the soup pot, and stir to combine. Taste once more, then serve.
You can add any or all of the optional items at the beginning stage so the flavors blend well, but DO NOT add the tomatoes until just before serving. The acid in the tomatoes will keep the beans from getting tender. Do not add the salt until the beans are close to being done, particularly if you're adding salted pork. Taste often to keep from over seasoning the soup. Sometimes I add a bay leaf for about half the cooking time. I've heard some people add potato to the soup, but I've never tried that. I garnish the soup with grated cheese when serving. Other times I've put a big chunk of cheese in the bottom of the bowl and poured the soup over it. This will make enough soup to feed about 6-8 people, especially if you're serving corn bread or salad with it. Freeze the left over soup after it's cooled. Or serve it the next day by boiling up your favorite pasta and adding it to the soup.
Hope you enjoy. If you have any questions, let me know!
Tuesday, April 13, 2010
Really Good Barbeque
Sorry, I'm not a dedicated blogger. My writing journal has gaps of months and years in it too.
Okay, I make the best barbeque around. I smoke the meat for a couple of hours, then slow roast it to falling apart doneness. Then I shred it and put it back into its juices, add the sauce (either home-made or jar), simmer, and serve.
Recently, Tim and I found a barbeque spot near Winchester, VA that was really good and very home-style. It's called Bob and Dave's Barbeque Pit. It's on Rt50 just East of Winchester. From where we are, we drove west on Rt 50 to the restaurant which is located near the US81 junction. It's a nice drive which takes you through horse country, mountains, over the Shenendoah river, and through many little villages.
The restaurant itself used to be Hoss's Ponderosa but that closed down several years ago. Bob and Dave's has a real family style to it. All the servers say Hi when you walk in. We were sat immediately since it was just before lunch time. Our waitress was fun and funny. She kept calling us Honey and Sweetheart. The menu was predominantly beef and pork, but they also had a fried catfish sandwich which surprised me. The sides were standard sides, but done really well. I had a brisket sandwich, and Tim had the brisket platter. The barbeque sauce was on the side which I appreciated. It allowed me to put as much or as little sacue on the meat as I wanted. I wimped out and ordered the crinkle cut fries as my side. They were the standard OreIda fries, but the best part was they weren't seasoned! I get so tired of places seasoning my fries for me. Tim got a corn cole slaw which had a mustard and vinegar sauce on it instead of the standard slaw dressing. He enjoyed it a lot. It was all standard fare, but the combination of good food that was served quickly and hot, with great servers raised the level to above average.
Take care and enjoy eating!
Okay, I make the best barbeque around. I smoke the meat for a couple of hours, then slow roast it to falling apart doneness. Then I shred it and put it back into its juices, add the sauce (either home-made or jar), simmer, and serve.
Recently, Tim and I found a barbeque spot near Winchester, VA that was really good and very home-style. It's called Bob and Dave's Barbeque Pit. It's on Rt50 just East of Winchester. From where we are, we drove west on Rt 50 to the restaurant which is located near the US81 junction. It's a nice drive which takes you through horse country, mountains, over the Shenendoah river, and through many little villages.
The restaurant itself used to be Hoss's Ponderosa but that closed down several years ago. Bob and Dave's has a real family style to it. All the servers say Hi when you walk in. We were sat immediately since it was just before lunch time. Our waitress was fun and funny. She kept calling us Honey and Sweetheart. The menu was predominantly beef and pork, but they also had a fried catfish sandwich which surprised me. The sides were standard sides, but done really well. I had a brisket sandwich, and Tim had the brisket platter. The barbeque sauce was on the side which I appreciated. It allowed me to put as much or as little sacue on the meat as I wanted. I wimped out and ordered the crinkle cut fries as my side. They were the standard OreIda fries, but the best part was they weren't seasoned! I get so tired of places seasoning my fries for me. Tim got a corn cole slaw which had a mustard and vinegar sauce on it instead of the standard slaw dressing. He enjoyed it a lot. It was all standard fare, but the combination of good food that was served quickly and hot, with great servers raised the level to above average.
Take care and enjoy eating!
Monday, November 23, 2009
Thanksgiving Menu
Hello All! Only a few days before one of the biggest feast days of the year!! All chefs (amateur and professional alike) are working hard to make an impressive show. Thanksgiving is a uniquely American holiday. It's defined almost entirely by the food presented. There's a lot of talk around the 'net right now about different menus, etc. so I thought I'd let you know my menu for the Day.
My partner and I generally host an open house and invite everyone we know. There's no pressure, people can come and go as they please. It's entirely to provide people who might not have some place to go a family atmosphere to enjoy and good food to eat. I let everyone know that dinner will be on the table between 3 and 4 pm so they can arrange their schedules. It's totally open table so everyone is comfortable.
This year I'm serving appetizers starting around 1pm: Baked Ham and Cheese Pinwheels, assorted nuts, popcorn, M&M's, chips and salsa, spinach dip, cheese, and olives. Stuff for people to nibble on while they're waiting for dinner.
The main event will feature: Smoked Turkey (smoking it ourselves), a glazed ham, mashed potatoes and gravy, roasted brussels sprouts with bacon and shallots, sweet potato casserole, butter noodles florentine, pineapple cheese casserole, and fresh bread.
Dessert will be: Pumpkin Pie, Apple Pie, Boiled Chocolate Cake, Ice Cream, and Whipped Cream. (Yay!)
Of course, drinks will be available, water, wine, soda.
I have to start smoking the turkey at about 5am to be ready on time. I've asked everyone who may be coming and want to bring something to bring wine (chardonnay only, it's my favorite.)
I've made a lowkey instrumental playlist for my Ipod to play all afternoon long. The TV will be off unless someone really wants it on, or wants to play the Wii. This is all about friendship and camaraderie.
I hope everyone else has as good a time as I'm planning to have. Take care.
My partner and I generally host an open house and invite everyone we know. There's no pressure, people can come and go as they please. It's entirely to provide people who might not have some place to go a family atmosphere to enjoy and good food to eat. I let everyone know that dinner will be on the table between 3 and 4 pm so they can arrange their schedules. It's totally open table so everyone is comfortable.
This year I'm serving appetizers starting around 1pm: Baked Ham and Cheese Pinwheels, assorted nuts, popcorn, M&M's, chips and salsa, spinach dip, cheese, and olives. Stuff for people to nibble on while they're waiting for dinner.
The main event will feature: Smoked Turkey (smoking it ourselves), a glazed ham, mashed potatoes and gravy, roasted brussels sprouts with bacon and shallots, sweet potato casserole, butter noodles florentine, pineapple cheese casserole, and fresh bread.
Dessert will be: Pumpkin Pie, Apple Pie, Boiled Chocolate Cake, Ice Cream, and Whipped Cream. (Yay!)
Of course, drinks will be available, water, wine, soda.
I have to start smoking the turkey at about 5am to be ready on time. I've asked everyone who may be coming and want to bring something to bring wine (chardonnay only, it's my favorite.)
I've made a lowkey instrumental playlist for my Ipod to play all afternoon long. The TV will be off unless someone really wants it on, or wants to play the Wii. This is all about friendship and camaraderie.
I hope everyone else has as good a time as I'm planning to have. Take care.
Sunday, November 8, 2009
My Favorite Steak Dinner
Okay, so I suck at regular updates. It's the same with my journal. But what I've decided to do is instead of standard weekly updates, I'm going to write as the mood seizes. What the hell, it's my blog, right? If anyone wants to let me know to write more often, just tell me.
Okay, so my favorite steak dinner is not from a restaurant. My standard joke is "My favorite steak dinner is the one someone else cooks for me!" However, several weeks ago, I watched a show that taught me a new (for me) technique. I've been using it ever since and it's great!!! Unfortunately, I don't remember what show it was, or who was the host, so I can't give credit where it's due. Suffice to say, that it's someone else's cooking technique, but it's tested and works amazingly well.
First of all, let me lay out the menu. Steak, grilled asparagus, and grilled bread. My favorite cut of steak is the rib eye, then the porterhouse, then the T-bone, then the sirloin. The beauty of this techinique is that it works for any cut of meat, whether it's beef or pork or lamb. DON'T use this for chicken or any other fowl, cuz it'll burn badly. The method I'm describing works to make the steak medium rare, so if you like it rare then cut the cooking time by two minutes, and if you like it more well done then add two or three minutes to the cooking time. Also, I use this technique on my propane grill outside. It translates very well to a charcoal grill, but I've never tried it on an indoor grill such as the broiler of an oven or a stove top grill. Play with it and let me know how it goes. And one more thing, I use the touch method to determine the doneness of the steak. Mostly I get the thickness around 1/2 an inch so these cooking times are based on that. Adjust accordingly, but not too much.
The first step is to bring the steaks to room temperature. Use a coarse grind salt, either from a salt grinder, or a kosher or sea salt. I use a grinder that grinds Mediterranean sea salt. Coat the meat liberally on both sides with the salt. Do not put any other seasonings or herbs on the meat at this time.
Heat the grill to its highest temperature. While the grill is heating, finely chop some shallots and put in a small bowl. Take one pound of asparagus and cut off the base ends. Spread out a length of foil about a foot and a half long and spread the shallots over the center and to either side long enough for the asparagus to lay on. Place the asparagus on the shallots. Pour about one tablespoon of extra virgin olive oil over the asparagus. Sprinkle with salt and pepper. Fold the foil over the asparagus to create a tight package. Cut another length of foil and wrap the asparagus package in it tightly. Once this is done, take your bread and spread both sides with extra virgin olive oil
Let's talk about the bread. I use flat bread, usually Indian naan, cuz that's what I like best. Any flat bread will do, even flour torillas (although you have to watch them carefully.) However, I've also used Italian or French bread cut into thick slices. If you want to, sprinkle the bread with herbs or garlic or onion for flavor. I don't cuz I like plain bread. I'm strange that way.
Once the grill is ready, put the asparagus on the grill to one side. Turn this package every three minutes or so. It will be the last thing to come off the grill.
After you've turned the aspargus twice, put the steaks on the HOTTEST part of the grill. Leave them alone for four minutes. Don't touch them at all. Close the cover and go away. At the end of four minutes, turn the steaks and the asparagus. Wait another four minutes. Don't touch the steaks at all regardless of flames, etc. It's a little scary but don't do it.
Once the four mintues are up, take the steaks off the grill and let them rest. Put the bread on the grill. Watch closely to make certain they don't burn. Don't forget to turn the asparagus regularly. You should be able to hear the olive oil sizzling. Once the bread is toasted and heated through, take it off the grill. Take the asparagus off the grill and open the foil packets carefully. They should be bright green with chargrill marks on them. The shallots will be clear and just starting to brown.
Put a steak on a plate. If you want, put a small pat of butter on the steak. Put a piece of toasted bread on the plate next to the steak, and divide the asparagus amongst the plates.
Eat and have a good time. You can add other seasonings only after the steak is on the plate. But try a bite first. You may not want any other seasonings or herbs on this.
I frequently finish this meal with chocolate but that's a whole other story.
Take care and good eating!!!!
Okay, so my favorite steak dinner is not from a restaurant. My standard joke is "My favorite steak dinner is the one someone else cooks for me!" However, several weeks ago, I watched a show that taught me a new (for me) technique. I've been using it ever since and it's great!!! Unfortunately, I don't remember what show it was, or who was the host, so I can't give credit where it's due. Suffice to say, that it's someone else's cooking technique, but it's tested and works amazingly well.
First of all, let me lay out the menu. Steak, grilled asparagus, and grilled bread. My favorite cut of steak is the rib eye, then the porterhouse, then the T-bone, then the sirloin. The beauty of this techinique is that it works for any cut of meat, whether it's beef or pork or lamb. DON'T use this for chicken or any other fowl, cuz it'll burn badly. The method I'm describing works to make the steak medium rare, so if you like it rare then cut the cooking time by two minutes, and if you like it more well done then add two or three minutes to the cooking time. Also, I use this technique on my propane grill outside. It translates very well to a charcoal grill, but I've never tried it on an indoor grill such as the broiler of an oven or a stove top grill. Play with it and let me know how it goes. And one more thing, I use the touch method to determine the doneness of the steak. Mostly I get the thickness around 1/2 an inch so these cooking times are based on that. Adjust accordingly, but not too much.
The first step is to bring the steaks to room temperature. Use a coarse grind salt, either from a salt grinder, or a kosher or sea salt. I use a grinder that grinds Mediterranean sea salt. Coat the meat liberally on both sides with the salt. Do not put any other seasonings or herbs on the meat at this time.
Heat the grill to its highest temperature. While the grill is heating, finely chop some shallots and put in a small bowl. Take one pound of asparagus and cut off the base ends. Spread out a length of foil about a foot and a half long and spread the shallots over the center and to either side long enough for the asparagus to lay on. Place the asparagus on the shallots. Pour about one tablespoon of extra virgin olive oil over the asparagus. Sprinkle with salt and pepper. Fold the foil over the asparagus to create a tight package. Cut another length of foil and wrap the asparagus package in it tightly. Once this is done, take your bread and spread both sides with extra virgin olive oil
Let's talk about the bread. I use flat bread, usually Indian naan, cuz that's what I like best. Any flat bread will do, even flour torillas (although you have to watch them carefully.) However, I've also used Italian or French bread cut into thick slices. If you want to, sprinkle the bread with herbs or garlic or onion for flavor. I don't cuz I like plain bread. I'm strange that way.
Once the grill is ready, put the asparagus on the grill to one side. Turn this package every three minutes or so. It will be the last thing to come off the grill.
After you've turned the aspargus twice, put the steaks on the HOTTEST part of the grill. Leave them alone for four minutes. Don't touch them at all. Close the cover and go away. At the end of four minutes, turn the steaks and the asparagus. Wait another four minutes. Don't touch the steaks at all regardless of flames, etc. It's a little scary but don't do it.
Once the four mintues are up, take the steaks off the grill and let them rest. Put the bread on the grill. Watch closely to make certain they don't burn. Don't forget to turn the asparagus regularly. You should be able to hear the olive oil sizzling. Once the bread is toasted and heated through, take it off the grill. Take the asparagus off the grill and open the foil packets carefully. They should be bright green with chargrill marks on them. The shallots will be clear and just starting to brown.
Put a steak on a plate. If you want, put a small pat of butter on the steak. Put a piece of toasted bread on the plate next to the steak, and divide the asparagus amongst the plates.
Eat and have a good time. You can add other seasonings only after the steak is on the plate. But try a bite first. You may not want any other seasonings or herbs on this.
I frequently finish this meal with chocolate but that's a whole other story.
Take care and good eating!!!!
Saturday, October 24, 2009
Clearwater Grill
Sorry for the delay in posting. It's been crazy in my life. Things have settled down so it's time to post again.
My partner and I and a friend were out enjoying the wet weather round here recently and found a restaurant in Culpepper county. It's on Rt 3, also called Germanna Highway. We drove south on Rt 29 from Gainesville, and picked up Rt 3 towards Fredericksburg. About halfway to Fredericksburg we saw the restaurant on the right side of the road and pulled in.
It's a family style restuarant with the standard bill of fare. Since it was lunchtime, we all opted for sandwiches. The atmosphere was pleasant, and the wait staff were professional, quick, and friendly. Our server, Greg, was less than ideal. He was . . . enthusiastic, therefore, annoying. We really only saw him three times during the entire meal which was plenty. He was too friendly, too touchy-feely, too over the top. He made all of us uncomfortable. Everyone else was fine. We saw and were assisted by two others who knew what they were doing.
I had a Clearwater Burger, my partner had a Smokehouse Burger, and our friend had a classic Reuben. All came with shoestring fries. Without a doubt, this was the BEST burger I've had in a very long time. Everyone has an opinon on the "best burger" ranging from home made to 5 Guys to whatever other they've had. When I want a quick, greasy burger experience, I hit 5 Guys every time. But I will be going back to this restaurant for a really good burger when I want it. I ordered mine Medium and it came out medium. And it was charred on the outside and juicy on the inside. The bun was grilled and all the toppings were fresh and crisp. They even left off the mayo as I'd requested. My friend's Reuben was a very good sandwich according to her. She enjoyed every bite. We all left the restaurant and drove down the road expounding on how much we had enjoyed the food. All three sandwiches and our drinks, plus the tip (albeit slightly smaller due to Greg's "enthusiasm") came to $40. It was a really enjoyable experience.
The restaurant seems to be community oriented, as well. I noted that they had an event schedule posted. The next event is for the 30th, a costume and karoke contest starting at 9pm. They also provide catering services either on- or off-site. They also have a website if you want to google them.
Take care!
My partner and I and a friend were out enjoying the wet weather round here recently and found a restaurant in Culpepper county. It's on Rt 3, also called Germanna Highway. We drove south on Rt 29 from Gainesville, and picked up Rt 3 towards Fredericksburg. About halfway to Fredericksburg we saw the restaurant on the right side of the road and pulled in.
It's a family style restuarant with the standard bill of fare. Since it was lunchtime, we all opted for sandwiches. The atmosphere was pleasant, and the wait staff were professional, quick, and friendly. Our server, Greg, was less than ideal. He was . . . enthusiastic, therefore, annoying. We really only saw him three times during the entire meal which was plenty. He was too friendly, too touchy-feely, too over the top. He made all of us uncomfortable. Everyone else was fine. We saw and were assisted by two others who knew what they were doing.
I had a Clearwater Burger, my partner had a Smokehouse Burger, and our friend had a classic Reuben. All came with shoestring fries. Without a doubt, this was the BEST burger I've had in a very long time. Everyone has an opinon on the "best burger" ranging from home made to 5 Guys to whatever other they've had. When I want a quick, greasy burger experience, I hit 5 Guys every time. But I will be going back to this restaurant for a really good burger when I want it. I ordered mine Medium and it came out medium. And it was charred on the outside and juicy on the inside. The bun was grilled and all the toppings were fresh and crisp. They even left off the mayo as I'd requested. My friend's Reuben was a very good sandwich according to her. She enjoyed every bite. We all left the restaurant and drove down the road expounding on how much we had enjoyed the food. All three sandwiches and our drinks, plus the tip (albeit slightly smaller due to Greg's "enthusiasm") came to $40. It was a really enjoyable experience.
The restaurant seems to be community oriented, as well. I noted that they had an event schedule posted. The next event is for the 30th, a costume and karoke contest starting at 9pm. They also provide catering services either on- or off-site. They also have a website if you want to google them.
Take care!
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