I rarely get out to eat breakfast but always enjoy a plate of the blueberry pancakes served at Cracker Barrel. The plate comes with three huge buttermilk pancakes that are teeming with blueberries. They serve them with a jar of blueberry syrup which is not too think but also not too runny (like some blueberry […]
Posted by Todd Barron on March 12th, 2013
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Posted by Todd Barron on February 27th, 2013
1620 Adds Savoy to the Title and Much More
By Todd Barron @ FoodieCuisine.com The 1620 Restaurant opened in 1990 to success in Little Rock and continued the trend well after Executive Chef Evette Brady bought it in 1998. Evette started cooking at a young age, attended culinary school in Fox Valley, Wisconsin, and worked at popular restaurants in Little Rock such as Alouette’s. […]
Posted by Todd Barron on January 9th, 2013
Portobello Mushroom Bisque at Napa Rose in Disney Land, California
I recently had the Portobello Mushroom Bisque “Cappuccino” soup from Napa Rose in Disneyland, California and really enjoyed it. It is very light, with indiscernible pieces of portobello mushroom in it which you can see and taste, but not feel. It also has a Thyme “Froth” on top, which reminds me of a Cappuccino but […]
Posted by Todd Barron on January 2nd, 2013
Roasted Venison Loin at Napa Rose in Disney Land, California
I normally do not eat venison but the bartender at Napa Rose in Disneyland commented how great chefs know how to cook it. He went on about how good it was, so I decided you only live once and ordered it. I was pleasantly surprised as the venison was very tender, flavorful, and not “gamy” […]
Posted by Todd Barron on December 29th, 2012
Trio of Tacos at Local Lime in Little Rock
Local Lime is a casual restaurant with indoor and outdoor seating (which is closed-in and heated during the winter,) with booths, tables, and a bar. The bar is in the middle of the fray and I have never seen an empty seat at it. Also be aware of wait times as it is not uncommon […]
Posted by Todd Barron on December 18th, 2012
Classic Roast Turkey
I made a “classic” roast turkey for Thanksgiving by brining it for 48 hours and then roasting it in the oven for a few hours. I basted it with pan juices and a mixture of butter, soy, and mirin. Simple yet very tasty and I received many compliments on it. Tweet
Posted by Todd Barron on December 2nd, 2012
The Best Fast Food Burger Around
By Todd Barron @ FoodieCuisine.com McDonalds, Wendys, Burger King, White Castle, Hardees, and others bring to mind images of wonderfully salty burgers which you enjoyed as a child but maybe not-so-much as an adult. My kids love food from the typical chains but my taste buds have moved long past them. I read an article […]
Posted by Todd Barron on November 20th, 2012
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