Flashback Friday - Au Bon Pain UMMS

This post originally appeared on Minxeats.com on July 12, 2011.

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Thai  peanut chicken wrap

When it was announced that Au Bon Pain was taking over the space at UMMS that for many years was inhabited by a Donna's, I greeted the idea with enthusiasm. Sure I was annoyed that a nationwide chain would be replacing a branch of the home-grown roasted vegetable maven's popular coffee shop, but after 12 years, I was tired of the food's high prices and the employee's attitudes. The folks at Au Bon Pain have so far been nothing short of courteous, and dare I say it, downright pleasant - always a good thing to encounter first thing in the morning, pre-caffeination.

While this neighborhood is already rife with restaurants that offer sandwiches, I was mostly excited about Au Bon Pain's array of fresh pastries and hot soups that would now be available to area diners. However, it's summer - too hot for soups - so I have stayed with sampling sandwiches for now.

On a recent weekday not long after Au Bon Pain opened the deli side of its operation, I tried the Thai Peanut Chicken Wrap (all natural grilled chicken, field greens, tomatoes, cucumbers, carrots, fried wontons, and Thai peanut dressing). The chicken, despite being white meat, was fairly moist, and I liked the inclusion of field greens rather than romaine or iceberg. The sandwich was crunchy and fresh tasting and the plethora of vegetables made it seem actually somewhat healthy. My only complaint - and it's a big one - is that they omitted the peanut sauce. Without the sauce, the sandwich was overall on the dry side. I'll chalk that up to being so new.

On my second try, I got the Roast Beef Montana, which had roast beef, an herbed cream cheese, and oodles of spicy brown mustard on a toasted cheese baguette. While mustard on roast beef violates Minx's Rule of Meat and Condiments (mustard on pink cold cuts, mayo on gray or white ones), the beef was pink enough to nearly qualify. As with much deli roast beef, it was kinda rubbery, but it tasted fine. Could have done with half the mustard, but maybe they were trying to make up for the lack of sauce in my Thai peanut wrap. The marinated red onions, however, were a nice touch and I wish there had been a wee bit more of them.

Finally, on an afternoon during which I was a bit pressed for time, I tried a Mediterranean Wrap (field greens, roasted red pepper hummus, feta, tomatoes, Kalamata olives, cucumbers, and sun-dried tomato relish) from their Grab N Go section. The wrap was not soggy in the least and boasted a filling heavy on cucumbers and olives with a bit of zesty sun-dried tomato flavor. The hummus was barely detectable, and then only as a texture. Not bad at all, and definitely a quick way to get in and out of the busy restaurant at lunchtime.

While the selection of sandwiches isn't groundbreaking or anything, and the chicken salad isn't half as good as that served by the hospital cafeteria (made by Aramark!) I think ABP fills a need for those of us in a hurry or who want a chocolate croissant or giant pecan roll for breakfast.

Au Bon Pain
UMMS
22 S. Greene Street
Baltimore, MD 21201
(800) 825-5227

Posted on Minxeats.com.

Breakfast and Lunch at LB Bakery

I've popped into LB Bakery from time to time to grab a cup of La Colombe coffee and a flaky croissant to go, but I've never stayed for breakfast. One reason is because I'm always in a hurry in the morning, but also because they didn't serve a hot sit-down breakfast until recently. I suppose that's the most pertinent reason, huh? In any case, this little cafe on the ground level of the Lord Baltimore Hotel now serves both breakfast and lunch in addition to their usual assortment of pastries, macarons, and refrigerated sandwiches. A few weeks ago, Mr Minx and I joined several of our foodie friends at an introductory brunch to sample the new menu.

We started off with the crisp Belgian waffles garnished with fresh fruit and maple syrup, then went on to a super-fluffy, goat-cheese-stuffed, omelette with a side of potatoes. I don't normally do omelettes because I have an issue with browned eggs, but this beauty was so perfectly cooked, I was happy to make an exception.

If you're an everything bagel with smoked salmon kinda person, then this generous platter with all the fixings you could ever want will make you happy. Again, smoked salmon isn't my thing (I am a lousy brunch person, aren't I?), but I truly enjoyed a portion of bagel schmeared with cream cheese and topped with a smoky slice of fish...plus capers, eggs, onions, and a soupcon of dill.

After tasting breakfast, we also sampled some lunch items, like the lump crab cake sandwich with fries and the fish and chips. The fish was so crispy on the outside yet moist on the inside, which is how it should be. Both the crab cake and the fish are perfect choices for a Lenten lunch.

Of course we also had to sample Executive Pastry Chef Mary Elizabeth Plovanich's sweet yummies, including ginormous macarons, chocolate tarts, and key lime bars (my fave). Her desserts never disappoint.

Now when I stop into LB Bakery in the morning before work, I might just have to linger a while and enjoy that omelette again.

LB Bakery
20 W Baltimore Street
Baltimore, MD 21201



Posted on Minxeats.com.

Duff Bakes!

Duff Goldman, from Baltimore's own Charm City Cakes, is coming to town to sign copies of his new book, Duff Bakes: Think and Bake Like a Pro at Home.

Date: Wednesday, November 11, 2015
Time: 7:00pm – 9:00pm
Location: Atomic Books
3620 Falls Rd.
Baltimore, MD 21211
RSVP: https://www.facebook.com/events/410758462465829/

Filled with must-bake (and must-eat) favorites, DUFF BAKES has chapters on different types of pastry dough, a variety of cookies, blondies, muffins, bread, biscuits, pies, cakes and cake decorating, a whole chapter of gluten-free and vegan desserts, and much more. The 135 recipes include nutter butter cookies, white chocolate blondies, apple streusel muffins, cereal bars, bacon jalapeno biscuits, banana bourbon cream pie, zucchini lemon cake, and savory bread pudding, along with a few classics, like a re-make of the childhood favorite, Twinkies. And, yes, there are a few fun cake decorating projects with step-by-step photos to make it fun for all ages. It’s the perfect book for enthusiastic home bakers, young and old.

Posted on Minxeats.com.

Cunningham's Cafe

Recently, Mr Minx and I got to try samples of the delicious goodies available for breakfast and lunch at the new Cunningham's Cafe in Towson. Located under Cunningham's restaurant, this rustic-chic cafe features a menu of breakfast and lunch favorites that are served from 7am - 5pm Monday through Friday, and from 8am to 3pm on weekends.

As with Cunningham's upstairs and the other Bagby Group restaurants, everything at the Cafe is made in-house, and much of it is sourced from their own Cunningham Farms. Like the pork in the Porchetta sandwich, for example, which is served with fontina cheese, sweet peppers, broccoli raab, and aioli on a French roll. We also sampled the tender Roast Beef Boursin with onion, tomato, and horseradish aioli on a French roll and, my favorite, the more simple Tomato Jam with scallions on a cheddar biscuit. The petite oyster po' boys were delicious as well, and I am looking forward to going back and tucking into a full-sized model.

Also sampled were the lusciously creamy mac and cheese, and a plethora of desserts, including moist carrot cake cupcakes and ginormous chocolate chip and peanut butter cookies. There's plenty more on offer as far as sweets are concerned, with pound cake, brownies, macarons, and more, all made by pastry chef Angie Lee. Head Baker John Aversa's products are also for sale. An array of his crisp-crusted breads are displayed behind the counter and are a focal point of the room. At least to this bread-lover. (We snagged a loaf of rosemary lemon, one of the regularly featured varieties. So good!)

There are beverages, too, including the Cafe's own cold-brewed iced coffee, made with beans from Annapolis' Ceremony Coffee Roasters, and a specialty cinnamon toast latte that will make you forget all about the seasonal drinks from that multinational coffee company down the street.

Since a picture is worth a thousand words, please to enjoy the slideshow of our peek at Cunningham's Cafe, and then mosey on over there when you get a chance.

Cunningham’s Café & Bakery
1 Olympic Place
Towson, Maryland 21204
410-339-7750
info@cunninghamstowson.com



Posted on Minxeats.com.

Banana Upside Down Cake

When I originally made the Pineapple Upside Down Cake from Tate's Bake Shop: Baking for Friends, I thought it might also be delicious if made with bananas. I happened to have a bunch of perfectly ripe bananas and was jonesin' for some cake, so it happened. And it was good.

What I did not have was a full cup of toffee bits, so I compensated with a couple of tablespoons of brown sugar. I also didn't have any plain yogurt, but I did have a cup of So Delicious Dairy-Free Cultured Almond Milk. "So Delicious" is a complete and utter lie--cultured almond milk is weird and bitter and has a funky texture, plus, it's brown. Brown yogurt is just not all that appetizing, you know? But the stuff made a fine substitute for the real thing.

I also remembered to put the cake on a foil-lined baking sheet to catch the dribbles of caramel that ooze out of the corner of the pan. Saved me some scrubbing later!

Banana Toffee Upside-Down Cake (adapted from Tate's Bake Shop: Baking for Friends)

3 ripe bananas
1 1/2 sticks salted butter, 4 tablespoons sliced, 8 at room temperature
1 cup toffee bits (I used Heath Bits 'O' Brickle baking pieces)
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
3/4 cup plain nonfat or low-fat Greek yogurt

Position an oven rack in the center of the oven and preheat it to 350F.

Slice two of the bananas and mash the third banana. Set bananas aside.

Melt the 4 tablespoons of sliced butter in an 8x8 or 9x9 square cake pan over medium heat. Remove from the heat and sprinkle the toffee bits evenly into the pan. Arrange the  reserved sliced bananas in rows over the toffee bits.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the sugar and 8 tablespoons of room temperature butter with an electric mixer set to high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs, followed by the vanilla and the mashed banana, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt in 2 equal additions, mixing until just smooth after each addition and scraping down the bowl as needed. Do not overmix.

Pour the batter over the bananas in the pan. Bake until the top is golden brown and a wooden toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 5 minutes. Run a dinner knife around the inside of the pan to loosen the cake. Place a large plate over the pan, and, using pot holders, invert the pan and plate together to unmold the cake. Serve warm or at room temperature.



Posted on Minxeats.com.

Macaron Giveaway!

Who doesn't like macarons? You know, those pretty little sherbet-hued cakelets made from almond meringue and filled with jam and/or buttercream? Some might call them macaroons. I adore them and buy at least two every time I see them in a shop (one for me and one for Mr Minx, but sometimes two for me).

When the good people from Sucré, a Sweet Boutique in New Orleans asked us to give away a box of their Summer Macaron Collection, we couldn't resist - especially since they sent us a box to sample.

The Collection stars two flavors of macaron: lemon buttercream with blackberry jam infused with balsamic vinegar and cassis, and another with vanilla buttercream and peach marmalade. Both are quite lovely, but I have to say both of us here at Minxeats preferred the peach. (Perhaps because it's baseball season and they're orange, like the Orioles!) They were also packaged beautifully, with much care. Despite coming from humid New Orleans to humid Baltimore, not a cookie was broken, nor were they affected by the weather in any way. Each one was crisp and delicious.

So, if you would like to receive your own pretty box of fifteen macarons from Sucré, leave a comment on this post. Please make sure you use a valid e-mail address or leave some way for us to contact you electronically if you are the winner.

The Fine Print:

Winners must be 18 years of age or older and a resident of the 48 contiguous United States.
A valid e-mail address must be included.
Contest ends July 1, 2013.
Winner will be notified via e-mail.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.

Posted on Minxeats.com.

Crazy Crazy Poopy Poop

I realize the title of this post might be less than appetizing for a food blog, but when I started typing the word "crazy," the rest followed automatically. It was something my beloved parakeet, Cuervo, liked to say frequently. But that's apropos of nothing. Maybe even a little bit crazy itself. But that's the theme of this post, so we'll go with it.

Crazy.

By now, almost everyone has heard of Amy and Samy Bouzaglo, owners of Amy's Baking Company in Scottsdale, Arizona. They were the subject of an episode of Gordon Ramsay's Kitchen Nightmares in May, and they proved themselves to be batshit crazy. Now, I'm inclined to believe that half of everything seen on Kitchen Nightmares (and probably the Food Network's rip-off show, Restaurant Impossible) is faked, and Amy's food might not have been as disgusting as Ramsay said it was, but I'm pretty sure the reactions of Samy and Amy were real. Not only did they seem completely off their rockers on the show, but they apparently went on a tirade on their Facebook page after the show aired, later insisting they were hacked.

The Bouzaglos--Amy in particular--maintains that they appeared on Kitchen Nightmares to show the world that they made great food and that the haters on popular restaurant review site, Yelp, were just that - haters. There certainly are a lot of people commenting on the restaurant's Yelp page, but the vast majority seem to be bandwagon whores who have seen the show and feel the need to add their two cents - most of the unfiltered posts are dated May 2013. To see the real crazy, look for the older reviews. In them, you'll find Samy calling a customer who had a bad experience "insane," telling others they are lying about eating in the restaurant at all, and telling another diner that Olive Garden would probably be more to her liking.

And to continue the tide of good press, the Bouzaglos recently kicked out reporters from the Phoenix Business Journal because they had the audacity to find flies in their cocktails. Three times. And things don't seem to be getting any better for the Bouzaglos. Allegedly they have some other issues that may involve criminal records and potential deportation. Of course, neither of those should have any bearing whatsoever on how they run their restaurant or treat their customers.

If you want to keep up with Amy and Samy, you can follow their exploits on Eater.

Oh, and this just in - Amy and Samy might get their own reality show.

The Bouzaglos aren't the only extreme characters in the restaurant business, just the most (in)famous du jour. A local Baltimore restaurateur, Denise Whiting, also appeared on Kitchen Nightmares. Like the Bouzaglos, she wanted her appearance on the show to help right a wrong. Her Hampden restaurant, Café Hon, was losing business because of her unwise decision to claim ownership of the word "hon," a term of endearment used in the Baltimore area way before Whiting blew into town.

What started out as a simple trademark to protect her use of the word on Café Hon-branded merchandise turned into a public relations nightmare. When the public started hearing how she insisted on final approval of the MTA's ad campaign for their CharmCard fare system because it used the word "hon," as well as how she bullied a concessionaire at the airport into giving her all of his hon merchandise, they turned against her. Whiting soon became the Most Hated Woman in Town and eventually conceded in order to save her business. She then played along with Gordon Ramsay and allowed him to change both the decor and menu of Café Hon. Recently, Whiting re-renovated Café Hon, getting rid of Ramsay's alterations. Hopefully they're also changing the menu and getting rid of the "sandwiches served with Utz potato chips and a pickle from the grill." Grilled pickles? (Psst: proper grammar is your friend).

I'm not sure what good any of it did, if putting on a show of pseudo-humility brought customers back to Café Hon. The shitstorm may be over, but I know folks who say they'll never go back. Thank goodness for tourists, huh?

And then there's Alchemy. While the food wasn't bad, the service was atrocious. And judging by the first comment left on the post I wrote about our experience, someone there (owner? server? manager?) is a complete loon. Maybe he or she should go work for the Bouzaglos.

Have you had personal experience with batshit crazy restaurant owners/staff? Have you ever been to Amy's Baking Company in Scottsdale? If the answer to either or both questions is yes, we'd love to read your comments!

Posted on Minxeats.com.