CINCI: Taste of Belgium

Here I am again in Cincinnati. Doing a college visit because I am that nerd that never wants to stop learning and I'm less than 4 months out of school and I'm wondering why I'm not in class right now. Masters Degree it is. 

So I'm here checking out schools and all of the guys I'm staying with unanimously decided that today, we are eating at the TASTE OF BELGIUM.

LOCATION: 1133-1135 VINE ST, CINCINNATI, OH 45202 (OTR)

Square because I'm a white girl that left her iPhone on the square setting without realizing it because I'm too obsessed with Instagram. 

We don't have this place in Rochester and the guys all say I HAVE to try the WAFFLE & CHICKEN. Which turns out to be this place's specialty. I've never had chicken and waffles before but I know its a big deal. I've seen it on menus but I've never had the desire to try it before. It was great. 

Cute little side salad, perfect little waffle with just enough maple syrup, and this perfectly fried piece of chicken with enough hot sauce to lightly coat most of the top. The waffle was crispy and cut-able with a fork, and honestly, this piece of chicken has to be one of the best pieces of chicken I've had in a while. Crispy on the outside, not too dry, and more than enough to satisfy me. Wonderful. 

Turns out Guy Fieri from Food Network has been here too because theres this cool little sign that he autographed right by the door. I'm a Food Network junkie easily too, and while Guy may not be my favorite, I'm sure he knows good food. So I'm pretty excited I've gotten to try this place. 

Cauliflower Crust Pizza!

I finally tried it! I made my own cauliflower crust pizza and it turned out better than I thought. Jon gave me a recipe from Cooking Light magazine that he thought would work out well and I tried it and it was great. 

I only used half a head of cauliflower for the crust (thought the recipe called for a whole head) and put that in a food processor until it was the consistency of rice. I put that on parchment paper and baked it at 375F for about 25 minutes until it was golden brown stirring once during baking. While that was in the oven I sauted about a cup of mushrooms. When the cauliflower was done I combined it with about a teaspoon of olive oil, 1/4 cup of basil, a pinch of pepper and salt, 3 cloves of minced garlic, 2 ounces of mozzarella cheese, 2 egg whites, and about a half a cup of shredded parmesan. I pressed the crust into a circle on a baking sheet lined with parchment and baked the crust at 450F for 25minutes or until it was browned. I took the pan out of the oven and topped with with my mushrooms, about half a tomato, a handful of spinach, 1/4 cup of basil, and a few slices of mozzarella. I baked it for about 10more minutes and voila! It was great. The crust held up pretty well and I think it could've been crispier if I flipped the crust while it was baking the first time to make sure more moisture was pulled from it but overall successful. 

It looked just like a pizza and was almost as satisfying without all the calories. Not that I'm going to replace actual pizza with this but it was a fun substitute for the night!  

ROC - The Red Fern

LOCATION: 283 OXFORD ST, ROCHESTER, NY 14607

Right on the corner of Oxford and Park, this restaurant is super cute with cross sections of tree stumps decorating the walls and a wrap around counter that fills the front half of this space. 

Sophia and I finally made the trip there and on a nice cool day like today, we decided to sit outside. Starting off, for a vegan restaurant, this place has a delicious looking menu that makes choosing very difficult. Both of us were stuck between a few choices (always good) and in the end Sophia ordered the Warrior Wrap and I got the Tofu Egg Sandwich!

My beautiful lunch date - still looking good with a semi full mouth!

Still not a fan of tofu but this sandwich was calling me and I couldn't say no to trying it. I was not disappointed. This sandwich has seasoned tofu, scallion cream cheese, roasted tomatoes, and balsamic field greens on focaccia. I'm also a chubby butt and added tempeh bacon and avocado spread. I'm glad I did. I got a side of field greens which also tasted awesome and in the end I was stuffed. Amazing. I would love to go back and try more off the menu, everything was pretty impressive and for being vegan, tasted completely not healthy for me (not that it was SUPER healthy in the end with all of my additions). 

Super excited to go back again one day. 

UPDATE 8/28/15 : 

Apparently 'one day' is soon because 3 days later I manage to drag Jon to Red Fern for my last lunch as his intern/assistant. We can't decide where to go for lunch, and Jon just throws out that he's looking for a salad - difficult because everywhere has salads. Red Fern is still on my mind so I throw it out there and attempt to be helpful for the first time this summer and he agrees - thought slightly reluctant. 

We come in around 1:30 and its still busy, quite a few full tables and people bustling around this little space. We get a seat and I say that we can share or not share but I AM DEFINITELY ordering the Pesto Zucchini Linguini (PZL). Jon wants to try it so he orders the Avocado Bacon Lettuce Tomato (ABLT) Sandwich and we share both. Adorable. The ABLT is great! Avocado spread, tempeh bacon, balsamic field greens, and roasted cherry tomatoes with a lemon 'vegenaise' on toasted sourdough. We inhale it. But the PZL.. this is where the magic is. Zucchini noodles that make Jon double check "There's no pasta in here?", a great pesto, roasted tomatoes, toasted pine nuts, and kale parmesan. We eat while discussing how they manage to make zucchini noodles. They're round in diameter not flat.. french fry devices of sorts? But they spiral... a conundrum we are very interested in. 

It's a hit. Jon says he HAS to bring his wife back and he demands I be a good daughter and bring my mom because he thinks she'll love it, not that he's spent more than 5 minutes with my mom at a time. I'll run it by her. Maybe she'll go with me. 

I'm glad my last lunch with him was such a success. Perfect way to end the summer. 

ROC - PI Craft

LOCATION: 100 MARKETPLACE DRIVE, ROCHESTER, NY 14623

Much like Pizzeria Favo, this place makes your own custom pizza right in front of you. They form your dough, add your toppings, and bake it in the oven right there! This place is pretty great tho. Cool atmosphere, fun graphics on the signs, and unlimited toppings which I'm totally down for! 

I decide on the Pi size which is a 13" x 6" pizza as opposed to their 12" round pizza. Then the toppings. I'm feeling like a veggie day so I just throw them all on. Pesto for my sauce, mozzarella cheese, artichokes, spinach, mushrooms, and zucchini. I miss the sign for arugula, and almost go for bacon or prosciutto but turns out they both cost extra and in the heat of the moment I chicken out on the extra couple of bucks.. I know.. I'm lame.. next time! They drizzle balsamic on top after they pull it from the rotating oven and this thing is great! Perfection if you ask me. 

Pretty happy for the pizza, love the unlimited toppings and all the choices. Clean and fun. Go Pi Craft! 

Work surprises

Just found this at work: 

#Butter.