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Triple C Muffins ( Chicken, Cheddar and Corn)

6 Mar

Chicken, Cheddar and Corn MuffinsTriple C Muffins (I don’t mean Chocolate)

So today in the DMV had an imaginary snow day!  Yes it was supposed to snow 4-8 inches and Baltimore only got rain. SO I went into the kitchen and cracked open my 1,001 cupcakes & other tempting treats cookbook that I got for Christmas ( Thanks Beth!).  I tried the chicken and corn muffins. I decided, that it was missing something Cheddar Cheese!!!!! So I added ¼ cup of cheddar Jack Cheese and add some cheese to the top to melt over the top.  Initial reaction was that it was ok, it needed something extra.  It was fulfilling and delicious, and would make a great lunch meal like one muffin will fill you up.  I hope you enjoy it and make them one day maybe on your imaginary snow day or just on a rainy day. I did make modifications so I will provide the books original recipe than my changes.

Original Recipe

  • 7 TBSP sunflower oil, plus extra for greasing
  • 1 onion finely chopped
  • 1 skinless chicken breast
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • Pinch salt
  • Freshly ground black pepper
  • 2 eggs
  • 1 generous cup buttermilk
  • ½ cup frozen corn kernels
  • Ground paprika, for garnishing


  1. Preheat oven to 400*C. Grease a muffin pan.
  2. Heat 1 tablespoon of the oil in a skillet. Add onion and cook for 2 minutes.
  3. Add chicken and cook for 5 minutes.  Remove from heat and let cool.
  4. In a large bowl sift the flour, baking powder, salt and pepper.
  5. Place the eggs in another bowl, beat eggs. Than beat in buttermilk and oil.
  6. Add the dry ingredients and mix .
  7. Then add chicken and onions mix.  Then add corn.
  8. Stir until combined but do not over mix.
  9.  Spoon the batter into the muffin pans.
  10. Bake for 20 mins.  Then Garnish with paprika.

Triple C Muffins (My additions)

o             7 TBSP Canola Oil, plus extra for greasing

o             ½  onion finely chopped

o             1 package of pre-cooked chicken

o             2 cups all purpose flour

o             1 tbsp baking powder

o             1/8th  tsp salt

o             1/8th black pepper

o             2 eggs

o             1 generous cup milk

o             ¾  cup frozen corn kernels

  • 1/4th Cup shredded Cheddar Jack cheese

o             Ground paprika, for garnishing

Follow the instructions above, except add in Cheese  after the corn.  Garnish the spooned muffin mix with cheddar and bake for 20-25 minutes.  Allow to cool for 5 minutes and serve warm.

Banana Bars with Rum Icining

21 Feb

Hello Readers!

I know it has been awhile but I won’t lie I just couldn’t find the urge to cook or bake the last few weeks. Everything I was making seemed really basic, like Mediterranean Tilapia or Honey Baked wings.  So Yesterday I had a few over-ripe Bananas and I found this recipe in my Better Homes and Garden App for Banana Bars with Butter- Rum Icing.  The recipe seemed easy enough and I could get rid of the over ripe bananas.  Below is the Recipe with my modifications and the link to the original recipe. The icing was good, but next time I think I will make it a cream cheese icing.  So I have a confession, I do not like baking with sour cream. This was my first time baking with sour cream and I find it makes some baked good moist but lacks flavor.  I ended up adding 1 tablespoon of honey and ¼ of a cup of Brown Sugar to the recipe.  Furthermore, I added 99 banana liqueurs to the mix about 50 ml.  Final verdict, the bars came out really moist and smelled delicious.  The icing to me wasn’t Rummy (not a word) enough but it was still sweet with a light texture. I hope you try this recipe and try the app. I love this app; it has great recipes that run the course of easy to super hard. Maybe one day I will review this cooking app as a post.  I love it because it’s free, and to get more recipes you have to pay $.99, which isn’t that much. Also it gives you super cool recipes that you can use with store brand items such as Cool Whip or Progressive Soups.

Banana Bars with Butter-Rum Frosting

  • 1
  • 2


  • ½ cup butter, softened
  • 1 1/3 cups sugar
  • ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup mashed bananas (about 3 medium)
  • ½ cup dairy sour cream
  • 1 teaspoon vanilla
  •  2 cups all-purpose flour
  • 50 ml of 99 Banana’s Liqueur*
  • ¼ cup of Brown Sugar*
  • 1 tablespoon of Honey*
      • Side note I omitted the Almonds.
      • * My additions to the recipe.



  1. 1.     Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. ( I used my new Bar pan that make 16 mini bars at a time)
  2. 2.     In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  3. 3.    Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, mashed bananas, sour cream, and vanilla until combined.
  4. 4.    Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Pour the batter into the prepared baking pan, spreading evenly.


*I spooned the batter in since I have a mini bar pan.*


  1. 5.    Bake in a 350 degrees F oven about 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.


  1. 6.    Spread with Butter-Rum Frosting. Cut into bars. If desired, just before serving, sprinkle with freshly grated nutmeg or cinnanmon.


Butter-Rum Frosting


  • 1 stick of  butter, softened
  • 4 cups powdered sugar
  • 1/3 cup rum
  • 1teaspoon vanilla
  •  Milk (25 ml)


1.In a medium mixing bowl beat butter on medium speed of an electric mixer for 30 seconds. Gradually beat in half of the powdered sugar. Beat in rum and vanilla. Beat in the rest of the powdered sugar and enough milk to make a frosting of spreading consistency.


Until Next time,




Banana Bars with Butter-Rum Frosting:

Check out Must-Have Recipes yourself at


I have a shot glass that measures out 10, 15, 25 and 50 ml intervals.  50 ml is about 4 tablespoons.  25ml for me was about 2 ½ tablespoons.  Add milk to your preference.

They are Square but Good. (pun intended)

They are Square but Good. (pun intended)

banana Bars1

My Version of Nutella Cupcakes

2 Jan

Nutella Cupcakes


After the were completed.  They looked and smelled Yummy.

After the were completed. They looked and smelled Yummy.


I finally made it back to the Kitchen; it has been a long three months (Intern, Work, and Laziness set in). Cooking and baking have been put on hold and I hope I can do my own late version of the 12-Days of Christmas. First up, Nutella Cupcakes on day one. I found these recipes on several different websites, one was Martha Stewart (Man that woman does everything!) and another one was from, the Cupcake Blog which post pictures and recipes from other bloggers kitchen creations.  They have several versions, so I choose the one that was more like marble cake like.  I am surprised that more people don’t like or have not tried Nutella. Yesterday, I found out my friend won’t eat Nutella cause he saw a kinky type Video with the other people using Nutella. The lady at my job never had it, and was always curious about Nutella.  To me it is one of the most decadent yet simple spread one can ask for. I Love Nutella, I remember when my Aunt introduce it to me. I was on my Peanut Butter kick ( age 6-7), but my family was not big on every time I ate peanut butter I would have a rash, or swollen lips. So my aunt suggested I try Nutella, it was velvety smooth, nutty and chocolate but not overbearing. I was in love.  No itchy, rash or swelling.  So I made modifications to the Recipe I found, and used the wrong type of liquor in the recipe. The recipe I found on the cupcake Blog use Egg whites in the icing. Call me a Novice (NOVICE!!!!), I am never comfortable with Egg Whites so I created my own Nutella Icing to go with the Cupcakes. I hope you enjoy and HAPPY Baking!

P.s. I know they have powdered Egg Whites but Meh.


For the Cupcakes:

2 1/2 cups all-purpose flour

1 tsp baking powder

½  tsp baking soda

¼  tsp kosher or sea salt

3 large eggs, at room temperature

2 cups) granulated sugar

1 cup vegetable oil

½ Bottle of Bailey’s Cream hazelnut flavored liqueur or Hazelnut Liquor

1 tsp. Vanilla Extract (optional)

1 tsp. Butter Extract (optional)

1 cup

Nutella, for filling




1 ¼ cup of Butter

3 cups Confection Sugar

2-3 TBSP. Nutella

1/8th  tsp. of salt.



  1. 1.       Preheat oven to 350 F. Line two 12-cup muffin pans with paper liners and set aside.
  2. 2.       Sift flour, baking powder, baking soda and salt into a medium bowl ( a large mixing cup) and set aside.
  3. 3.       In another mixing bowl, beat eggs and sugar on medium speed until thick and pale, about two minutes. Turn off mixer and add oil, Hazelnut Liquor, and milk.( I also add in the Vanilla, and Butter Extracts and a pinch of cinnamon about 1/8 tsp.) Beat on medium speed for about one minute. Add flour mixture and beat on medium-low speed until fully incorporated, about two minutes.
  4. 4.       Divide batter evenly among prepared pans, filling each cup about 2/3 full. Add a tsp. of Nutella to the center and swirl with a fork.
  5. 5.       Bake for 17-20 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, and then remove to racks to cool completely.


  1. 1.       Add Butter mix until light and airy.
  2. 2.       Add in the Nutella and 1 cup of Confection Sugar continue to mix.  Alternate until the rest of the Nutella and Sugar is added. If the Icing is too sweet just add a dash of Salt 1/8th tsp. usually does the trick.
  3. 3.       Frost the cupcakes once completely cooled and enjoy.

The fate of these Cupcakes, I donated them to my Job Bake Sale for Charity. I also gave some to my  Aunt  since she loves NUTELLA. Next up…. I don’t know hopefully my Spice Pear cake, Fake Fruit Cake or Lemon Ricotta Wontons. You have to tune into the next post


Also I forget my References but Martha Stewart Website is one and another blog from the cupcake blog.  Furthermore, was unable to do the 12 days of baking. Life came at me fast and hard. Guest post coming soon.

These are the cupcakes sitting out at the office bake sale.

These are the cupcakes sitting out at the office bake sale.

Texas Meatloaf

29 Oct

Texas Meat Loaf


“All my exes live in Texas”—George Strait.


So I am in the doghouse with my boyfriend. I know, I know bad girlfriend right. Well I wanted to make it up to him and wasn’t sure how. I know somebody has screamed sex, but that so common. I thought I would surprise him with a full cooked meal.  Not one of my foodie meals like plum-port duck or lemon ricotta wontons.  I decided to make him his very own Hungry man meal, without all the MSG and unnecessary random chemicals they put inside of food items. The menus consisted of Texas Meat Loaf, Creamy Mash Potatoes with Bacon Bits, steamed Broccoli and of course Cheddar-Garlic Biscuits.  I know this by itself is like 3000 calories. It’s made from the heart and from scratch (sort of just the meatloaf). The steamed Broccoli came from Wegmans (I am lazy).

Now why did I name this Texas meatloaf?

 1. I smeared it with Barbeque sauce on top.

2. I added Texas Salsa and Cheddar cheese in side.

3. I seasoned the meat with Sweet Red Pepper Rub.

Most importantly I just thought the name sounded cool.

The recipe and pics are below and I hope you like the meatloaf. I would like to say I made this with Harry and David products. I love Harry and David products, but these can easily be replaced with other store brand products. It took only and 1 -1 hour and 15 minutes to cook. I used Chicken broth to keep the ground turkey from being over dry.



2 eggs beaten (lightly)

2/3 cup chicken broth*

½ cup of dried bread crumbs*

½ cup of Shredded Cheese

½ cup of chopped onions and Red peppers

^ ¼ cup  Texas Salsa* (any salsa)

1 tsp of Chili powder

^1 tbsp of  Harry and David Sweet Red Pepper Rub*.

1 soy sauce packet* (this was supposed to be Worcestershire Sauce but I was out)

2lbs of ground Turkey*

^½ bottle of Harry and David Oregon Trail Sauce *

(salt and pepper)

*Are items can be replaced to your liking.  You do not have to use Harry and David product and use regular Salsa and Barbeque sauce. If you eat beef you can use the beef alternative.  I was to lazy to make sourdough bread crumbs so I just used regular bread crumbs.  Also the soy sauce was cool but next time I will use Whorecestershire sauce (Worcestershire).

^These are Harry and David items that can be replaced. Also you can add less or more for your taste liking.




How to make it:

  1. As always preheat oven to 350*F ( I accidently set it to 400 but fixed it to 350 after 5 minutes)
  2. In a large bowl combine the eggs, soy sauce, bread crumbs and mix together. Let stand for about 5 minutes
  3. Add in the Cheese, peppers, onions, salt, Black pepper, and meat. Mix all the ingredients by hand.

*Sanitation check! Have you been washing your hands? Are you putting anything that touch raw food in the sink? Are you being mindful what you are touching? Contamination can happen quickly and make everyone sick. Pay attention 30 second of prevention can prevent hours on the toilet later or even an ER.

4. Wash hands. Then add in the Texas salsa and Sweet Red pepper rub.  I like to be generous so I added more of each to make sure it was flavorful.

5. Add meat to a Loaf pan. Make sure you lightly pack the meat in. if you tightly pack it you will have a dense and dry meatloaf. Being gentle you can have a really moist and light meatloaf.

6. I added ¼ of a cup of the Oregon Trail sauce on top than baked the meat loaf.

7. Cook meatloaf for 1 hour to 1hout and 15 minutes. Add the rest of the Barbeque sauce during the last 10 minutes.  Using a meat thermometer make sure the internal temperatures reaches 165*F.  (Again undercooked items are just as dangerous)


Final result:

All in all this was a pretty good meatloaf. I think next time I will add some Jalapenos or chilies to get the heat I was looking for. The Oregon Trail Sauce was the perfect finish and I see some Bourbon BBQ chicken being created soon with the rest of the sauce.  So I realized at the end I neglected to add vinegar but since I used salsa I think it was fine. It still came out delicious and is one of those item where the flavor is better on day number 2.  Also by using Barbeque sauce I didn’t have to do the brown sugar mixed with Ketchup for the Sauce on top.


Happy Cooking!


He not made at me anymore he wants more food. 

Pacific Coast Dining Company — Not a “PIMT”!

30 Aug

Dining out gone wrong

*Disclaimer* I would like to issue a disclaimer I try very hard not to complain or give bad reviews! I leave a lot a room for improvement during a dinner service. I even reward great service when there is lackluster food. I try to tip 20~25%. I am in no way trying to be a negative Nancy when it comes to Dining out.

Last night I used one of my last Summer of Groupons at Pacific Coast Dining Company.  I went into this experience hoping that the reviews I saw were not true and that maybe it was fluke. I was wrong. Walking by the restaurant it seemed moderately busy with guest at tables along the window. We walked in and asked for a table for two. Even through, I made a reservation and was expecting the host to have a list of expecting guest. I alerted the host that I would be using a groupon that evening, already I felt as through maybe I said the wrong thing. We were seated and waited for our server. She came back over 10 minutes later and asked if he had come over to give us water. At the time he hadn’t and he came over immediately. From there everything seemed to go smoothly, he introduced himself and asked if we wanted an appetizer or salad and informed us that it did not come with the entrées. We said no that we would just order our dinner entrée. The groupon was only good for Dinner entrées and I was hoping to have some dessert at the end of the evening. He took our order and that’s when everything went downhill. We arrived at the restaurant at 7:30, we placed the order by 7:45~7:50, our meals did not come out until 8:45. There was no type of bread or Rolls while we waited. Two other couples came in and were served before us and checked on regularly by our waiter. At 8:24 pm another waiter came over to tell us that our order was never received by the kitchen and they had just put it in. Nothing was offered in terms of compensation no free salad, no free appetizers and no bread! After that the waiter went outside and his took his break as we watched the couple behind receive food, the couple at the bar received food.  At 8:40, caught the attention of not our waiter but the one who alerted us that our order did not go in properly, told him as nicely as possible that we no longer wanted our meal and would be leaving. He kindly replied let me talk to the manger and give me on minute. He came back and said our food was being plated. I felt bad and didn’t want to be a problem, so I agreed to at least try, maybe the food would be good and I could forgive them. The food came out hot but when you see the pictures of what they served us it was unpleasant.

*Disclaimer* I misread the menu they have two dishes with blackened chicken and I accidently ordered the one with bacon. I have not eaten beef or pork in over 10 years. I actually have gotten sick from eating items with either item in it.

My friend order Shrimp Scampi which they should be disciplined for serving spaghettis with Crushed Parmesan Cheese as Shrimp Scampi. I will be honest they had huge, pretty shrimp on the pasta but it had a bad odor. The Shrimp tasted like salt! In addition, the sauce was not an opulent creamy white, but a putrid brown that appeared to be more water than cream.  The noodles were undercooked and not al dente undercooked but like dropped in water until it looks limp, than plated. She actually gaged a little trying to eat the first bite.  I ordered the Blackened Chicken Risotto; I meant to order the Blackened Chicken Penne pasta. The risotto apparently had bacon.  But either way it did not look appetizing the bacon was the extra fatty piece of and it had a huge piece of onions. The other vegetables look like they poured a can of Del Monte mixed veggies into the risotto. The chicken was small and didn’t look as if it was blackened at all.  The risotto was watery and not creamy; it looked like they just added enough cream to make it look creamy. So after one bite all I could taste was salt, the whole plate was drenched in salt. The whole time the waiter was staring at us and asked how we did like it. He even said it looks like you don’t like you food. He offered to have kitchen redo my meal. By now it was 8:55.

Blackened Chicken Risotto

I kindly said no, and asked for the check. This is when everything went further downhill. Because I used a groupon I was automatically charged Gratuity. I asked the waiter in private to take it off cause at this point. We waited and hour and half for food, the food was nasty and no consultation was offered. I understand a mechanical error was the issue but our waiter did not tell us this he sent another waiter to tell us. While he waited on other guest and brought their food out promptly. He tried to convince me that it was automatically done for all groupons. I can understand that, but Horrible Service is Horrible Service. By the time we left I had a headache from the food. I offered it to my brother and his response was no. He never turns down food that I bring home.  Overall, this is by far one of the worst restaurant experiences I have ever had. Gordon Ramsey should put this place on Kitchen Nightmares.  The food was not well plated, it was thrown together and it was spiked with unnecessary amounts of Salt. It says something when my friend said you can make better shrimp


than that place.  I am unsure what happened with the whole service. By 8:00 pm the place had cleared out and it was only us and two other couples. I try not to be a complainer but this is not a restaurant I will patron again. For it to be in the heart of Little Italy, I hang my head in shame for the disgusting food they severed to use.  If anyone was to ask me if they should go to this restraint I would be honest and say only if you are breaking up with your significant other, you are breaking up with your jump-off or you are firing someone.


*Disclaimer* the views of this restaurant do not reflect the views of the owners of PIMT blog. This is only the opinion of one of the writers. I did not use the name of any wait staff present and omitted the day the service was completed to maintain amenity.

Happy Banana Pudding!

25 Aug

The finished product!

Banana Pudding!

So last week ,I asked a friend what their favorite dessert was their response was banana pudding. For most people Banana Pudding is the easiest thing to make it takes less than 5 ingredients (Vanilla Wafers, Pudding, Milk, and Bananas). All I can think to myself something so simple can be ruined so easily if you are not careful.  For me making banana pudding is a source of contention since I am not a fan of banana pudding. I feel the banana get in the way of my pudding and soggy wafers at the bottom cause a texture issue should I chew or swallow, but I digress.  So one of my co-workers who won the dessert contest at work, made Ms. Paula Deen’s “Not Yo’ Mama’s Banana Pudding” I read the recipe and thought it should be really good she use Pepperidge Farm Chessman cookies and Whip Cream. Furthermore, I did not have to turn on the oven.  So I proceed to make the pudding. I did add 2 tsp of vanilla extract and 2 tsp of Banana flavor extract (it the baker in me). I used two types of cookies. I used traditional Vanilla Wafers on the bottom and Chessman on top to give it a pretty look. Overall the recipe is really simple.  Layer your cookies on the bottom than you banana. At this point I drizzled about a tablespoon of honey over top of the banana and cookies. Follow the instruction of the pudding (French vanilla pudding and Milk with 2tsp of vanilla), mix. Then mix the Whip cream and Cream Cheese in a separate bowl, here is where I add the banana extract to the 2nd mixture.   I mixed the combo together. At this point I actually sprinkled some vanilla extract over the bananas. I tasted the pudding cream cheese mix all I can say was OMG it was like sex in my mouth. I mean it was creamy, rich; the banana extract made it the perfect flavor with the vanilla finishing it off. It was so sinfully delicious. I coated the pan with the combo, than arranged the chessman cookies on top. I allowed the banana pudding to refrigerate for 3 hours. I ended up making two pans one large and one small.  What were the reactions from this pudding?

Well it ranged from good to OMG:

  • I forgot that extract is made with alcohol so if no heat is applied it still will taste like you guessed it alcohol. This did not ruin the flavor.
  • Most people enjoyed it and asked if I added alcohol.
  • The person I made it for said it tasted happy. Which made me happy, because I wanted to make sure if I made this a smile would come across their face and just have a warm feeling of joy after eating it.

Below is the exact Paula Deen Recipe. Any extra adulteration I made I put optional and an asterisk* beside it. I hope you decide to make someone smile and make this banana pudding.

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip (10 oz tube
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced (Used 3 bananas)
2   bags Pepperidge Farm Chessmen cookies * ( I only used 1 bag)

1 Tbsp. Honey* (optional)

2 tsp. Vanilla Extract* (optional)

2 tsp. Banana Extract* (optional)

½ box Nilla Wafers* (optional)


Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  Refrigerate until ready to serve.

Recipe courtesy Paula Deen

Yummy! Slap yo’ momma good. Please don’t she may slap you back.

Sascha’s 527 Not what I expected!

22 Aug

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Sascha’s 527 Not what I expected!

This past week I finally went to Sascha’s 527 located on Charles Street. I feel I should give you a little background, during my late teens and early twenties, while I was still in college. I use to work in the Inner Harbor, unlike Mitt Romney I was not able to survive off of Stocks during my college years. On most spring, summer, fall nights I walked home. Luckily, a 40 block hike gives you enough time to investigate the wonderful little restaurants, coffee shops, video stores and clubs within the city. I always would walk past Sascha’s and wonder what the food was like ( I read the city paper and would see their ads within the paper). I always saw mature adults come out, smiling and engaged in jolly conversation. I would read the specials and remind myself that I could eat there one day. Fast-Forward 8 years later and Thanks to GROUPON made that day possible.  So I finally went and well was it worth the wait?

Short answer: Yes but it’s not for everybody.

Atmosphere: Once entering the restaurant, you are introduced to low soft lighting with upbeat but classic pop music playing. The artwork on the walls is eclectic.  The thick red theater curtain helps reduce outside light and adds a certain appeal. The host came over and (he seemed laid back) and showed us to our table.  Each table has tea light candles and summer flowers on the table.  Definitely, the atmosphere is set for a romantic dinner. I was stunned by the 16 ft. columns and ceiling they just made the restaurant feel like a trendy NY restaurant. The color scheme (Deep red, beige and mute light orange) was perfect for relaxation and setting the mood. The Dress code is casual so you get a fancy meal with laid-back feel.

Food: Before we started to looking through the menu the host provides us with bread sticks. Not like the huge massively bread ones you get at olive garden but the very small dainty ones. They were perfect! I did not feel like I would over eat. The parmesan – (insert Italian spice) blend was magnificent. I loved the bread sticks to bad we only got three. After perusing the menu many of the items seemed delicious. Instead of getting entrées we decide on taste plates instead.  The taste plates were all delectable but we could not order everything. My dining partner for the evening order the Shrimp & Grits Grilled Jumbo Shrimp w. Grilled Corn Grits & Andouille Nage(14.50) and Pan Seared Scallops Coriander Encrusted w. Potato Blini & Tomato Confit (10.00). I did not get to try anything from his plate. He seemed to enjoy everything, was slight disappointed about the amount of food received. However we ordered taste plates so it was the perfect amount for me.  I tried the Salmon Tartare which included Cucumber, Whole Grain Dijon, and Avocado &Champagne-Tarragon Vinaigrette (8.00). My First bite and my mouth was slight on fire from the combination of tarragon, Sprouts and Dijon but after a second the coolness of the cucumber set it. The bread was not hard like I expected but soft and slightly warm. I love contrast between the warm bread and cold salmon. The champagne-vinaigrette was interesting it had a bite that seemed to enhance the other flavors. All I can say about the avocado was it there didn’t enhance nor overpower the flavor combination.  Next I ordered the Fries in a Cone w. Old Bay Mayonnaise & Moroccan BBQ Sauce (5.00). I am a slut for fries I l LOVE fries. There was nothing super special about the fries except for the dipping sauces. I loved the old bay mayonnaise and felt like it should have been on a burger or a chicken sandwich. I want to make this mayonnaise from scratch and use it!!!!!  The Moroccan BBQ sauce was spicy and hot and would be perfect on a grilled meat or vegetarian dish.  For dessert we had the Cornmeal short cake w. fresh peaches & berries (7.50). This was the only thing I was not thrilled by the dessert it was dry, but it was cornmeal shortcake so of course it will be dry. I think it would have been awesome with a drizzle of honey along with the crème added. Also I do not think it was peaches but nectarines on the shortcake, I may be wrong.  I may try to make this dessert at home. I think it would have been awesome with some honey drizzled over the fruit, berries, crème and shortcake.

Overall: I enjoyed the experience. I think this perfect place to go for a date night or special occasion (graduation, Promotion, engagement dinner, or break-up spot). This is not for everyone (non-adventurous) such as a meat and potato person. They do offer meat and potato options, but if they read through the menu they may be discourage.  I loved the service,  the waitress came over just enough and she was knowledgeable about the menu. Spacing may be an issue you really don’t have space for a private conversation but that what inside voices are for.

Would I go again? YES! At happy hour and next time will try an entrée and wine also taking one of my girlfriends with me.