What’s Happening – November 2023

In these “What’s Happening” newsletters, I’ve been talking about food and wine for sure. On top of that I’ve shared recipes, class talk, plus restaurant experiences. It sure is fun to write without newspaper word limits and share as many photos as I want.

Speaking about newspapers – As some of you know beginning Thursday, August 24th, my weekly column appeared in the Auburn Villager. I am so excited to be able to share with the community in this vibrant way. It will be different content from the newsletter. Please look for me in The Auburn Villager. Read both of them.

Last month I tried starting a mission telling you about local “Meet and Three” restaurants. Katina Barrow of Madison’s was very nice. She was happy to come to visit me. As many of you know, I can no longer drive.

Katina told me her story and all about Madison’s. That’s her granddaughter, BTW. This spot is the real deal. They make their offerings right there at the Bett’s Crossing location. I hope you considering visiting for dine in or take out.

So far, other places I have contacted have declined to visit me. I have eaten at least three times at both. Told them that and I wanted to write about them. Oh well. On to others soon.

Please remember that the links in this newsletter are live. Click on an underlined name. It will take you to the related website or Facebook page.

Soups Are Perfect for the Fall

With fall in full swing, it certainly is the season for soups. Personally, I like soups all year long. Cold soups in the summer are great. But when the time comes for warming, soothing, flavorful, soups, there’s little that’s better.

With the variety of soups that are out there, I thought it was time to look at some very interesting ones. Along with our regular food stores, I took a look at our local World Market as well as Amazon. Those gave me lots of choices.

One of our favorite companies is Amy’s Kitchen. They feature a growing variety of canned, packaged and frozen prepared foods. Everything is organic and the focus is on natural foods and that are tasty and interesting. Many are ready to eat or easy to prepare.

Back in 1987, Andy and Rachel were expecting a baby. They were frustrated at the lack of quality prepared vegetarian foods available for them to buy. Since one birth wasn’t enough, they decided to start a company to fill the void. While that venture was forming in Sonoma CA, their daughter was born. They named her Amy. She literally grew up in the food business named after her.

We find Amy’s soups very interesting. Our favorite is French country vegetable. There’s also a rustic Italian vegetable. The chunky tomato bisque is a bowl of goodness. There’s a mushroom bisque and a Thai coconut soup. Some of these are available in low or reduced sodium versions.

Amy’s soups and other packaged and frozen items are available locally at Kroger and Publix.

Karine & Jeff is a family-owned business that creates ready-made meals using organic ingredients sourced from local producers in southwest France. Their products include soups, prepared fruits, and side dishes. The soups are made with no preservatives or artificial flavoring. 

Most everything is packed in glass jars. The tall, narrow-top ones are being replaced with standard jars with wide tops. Along with revised packaging, there are a number of new varieties. There’s also a new side dish coming – French ratatouille.

We really liked the one called Provencal soup. It has lots of French country vegetables pureed with plenty of tomatoes. It is bursting with flavor and beautiful in the bowl. It’s worth keeping an eye out for all the new varieties coming soon. We found ours at Amazon.

Rao’s (Ray-Ohz) is a growing company. In August of this year, Campbell Soup acquired Sovos Brands, the company that owns Rao’s sauces, for $2.7 billion. Sovos also owns other food brands like Noosa Yoghurt and Michael Angelo’s. Frank Pellegrino and his family remain a part of the Rao’s restaurant company.

Undoubtedly Rao’s marinara is the top of the line in the jarred red sauce business. The best there is – period. The sauce company now offers excellent dried pasta, specialty items, and soups.

Rao’s soups are our overall favorite. On the top of the list for us is the tomato basil. It is so flavorful with a few drops of olive oil added. There is also minestrone and a pasta fagioli version. These are mighty good too. These soups also come in jars. Publix has a good selection.  

Interesting that we purchased 6 different World Market brand soups to tell you about in this article. These are Tomato and Basil, Potato Leek, Creamy Mushroom, Roasted Red Pepper, Spicy Corn Chowder, and Butternut Squash Bisque.

The first we chose was the potato leek. The quality of this one is poor. Even after adding salt, pepper, and butter, it wasn’t worth eating for us. We tossed it. Next we went for the butternut squash bisque. Same story plus we added brown sugar. We did have some but failed to finish it.

I sent a note to World Market requesting a refund based on my quality issue and that we felt this was a poor product and we didn’t care for it. The response I received was as follows, “Thank you for contacting World Market. We understand wanting credit for the two soups you did not like. We are happy to advise we cannot give you a refund just because you did not like the soups.”

Wow. No “We are sorry.” They were “happy” to turn me down. I know Publix would have issued a refund on the spot. Their brand or not. Wal Mart would have taken care of the situation. Kroger too. Jimmy Wright would have apologized and refunded me in full.

Since World Market went on to say to come to them with any questions or comments, I did. I wrote them back giving them my professional qualifications and told them again this purchase and information was for publication. I explained it was a quality issue not a personal quirk. I told them I had prepared and served both of these soups many times.

This time Amber wrote to me and said they were sorry. That was progress. Then she told me, “While we know it may be regrettable to purchase items you are not satisfied with, please note we can only honor refunds for food items that are expired, defective or damaged. We sincerely apologize for any inconvenience and appreciated your feedback.”

I sure thought poor quality tended toward defective. Since the soups didn’t improve with the addition of salt, pepper, and butter, I’d call that defective. Other people I talked to about this said the same. It’s not just me.

In my reply I asked if I could return the 4 unopened soups for a refund. Sure hope so.

Perhaps you will consider my experience when purchasing food items at World Market. They happily do not fully stand behind their own branded products nor those of others.

Enjoy soups this fall. Make some of your own for sure. But I’d recommend you give soups from Rao’s and Amy’s a try. They are available locally. You can go online and order those from Karine and Jeff.

Recent Wines

Chateau Ste. Michelle winery is located in Paterson, WA. They have been making wines there since 1967. The winery sets this wine as sitting between medium dry and medium sweet. I feel most of us would lean toward the sweet side. It’s not a true sweet wine however like port.

Wines like this are well-suited to spicy and flavorful foods. We had it with a German dinner featuring sausages with apples and sauerkraut plus sauerbraten with spaetzle. If you are in an Asian and especially serving Thai foods, riesling is the one to choose. They handle the spice and heat very well.

Chateau Ste. Michelle wines are widely distributed and are available locally.

We enjoyed a bottle of Chardonnay from La Pitchoune located in the Russian river valley in Sonoma County, CA. This wine is equally good with food and just sipping. It has a unique flavor point. Like those gems from the south of France. There’s enough acidity in this to keep it going for a long time. It was part of our Summer Sippers selection.

Bubbles are always fun and real Champagne is doubly so. The one we had was a brut grand reserve from Louis Chalvon. It is made from Pinot Meunier, Pinot Noir, and Chardonnay. All the main Champagne grapes. It has a very creamy texture with lots of tiny bubbles. At $35 to $45, it’s a real bargain.

Italian reds are often easy drinkers and true friends of food. That was the case with our Montalbera Piemonte Rosso. This is blend of Barbera and Ruchè grapes. The wine is medium in body, red with a touch of purple and has a fun floral background. It also has an affinity to Asian foods.

Our favorite wine this month is from the Crossbow winery in Sonoma County. The 2021 Pinot Noir is a winner. Lots of ripe luscious fruit with good firm weight behind it. For its modest price point, a bargain. Get some. I sure did. My source for this one is The Wine Buyer. It’s part of Bottle King. Their web address is https://www.thewinebuyer.com. There are other online sellers with a retail presence in other states. You are responsible for Alabama sales tax plus alcohol beverage tax per bottle of wine. Purchases like this must be shipped to an ABC store in Alabama. I use Store #31 at 1945 Opelika Road in Auburn. It’s the location adjacent to Popeye’s. Not all stores accept these shipments. Please check with your favorite location before using them. The cost is very reasonable. Your shipment will arrive within two to three weeks.

Price Fatigue

I don’t know about you, but I’ve gotten price fatigue when it comes to some of my food service friends. I’m tired of surcharges for things that are part of the cost of doing business.

Market price. I get that. Menus get printed for a long period of time. Say three months. A few items like shellfish have very volatile pricing. Easy fluctuate by several dollars for the portion served. So to cover a potential loss, the restaurant saves the surprise until you order. Sometimes those numbers are written on a board.

It ought to stop there. Meat prices are stable enough now. So is produce. A small change is part of doing business. Prices need to reflect that.

We simply printed a new menu every week. The page went into a nice binder/holder and that was it. Some restaurants print a new one every day. It’s not that hard and it’s a nice touch. It lets us know the scoop. Plus it takes the server out of the recitation obligation. They let us know some necessary details along with answering any questions we have.

The big objection most people have is when extra charges are added that we don’t know about when we order. Sometimes a statement is added at the bottom of the menu which says a certain percentage this added to every item because of something. Wages, employee benefits, insurance, whatever.

Recently Full Moon BBQ, in all it’s Alabama restaurants used what they called an “Impact Fee.” The check said, ” Due to the impact on all paper, food and labor, a 3% impact fee will be added to each order. Thank you.” It turned a $38.22 check into $41.34. You pay upfront with no choice or notice.

It may also be said that a surcharge is made for using a credit card. Wait! That’s part of doing business. Your price should reflect that. We have become a cashless society. A number of people just don’t carry cash. A little for an emergency is all. Now if the business wants to give people credit for paying with cash, OK. Even though I don’t agree with that.

What really bothers people is when they don’t find that out until it’s time to pay the bill. We put our credit card down and our server informs us of the surcharge. I want the statement on their check when the server gives it to them.

That’s not fair. Or at least in my book. I know about credit card fees, and they were part of my prices. When you pay cash, it makes my life more difficult as a restaurant operator. I’ve got to deal with it. It’s trouble. The restaurant doesn’t pay bills in cash.

It used to be to a server was paid in cash at the end of their shift. Somebody calculated the tips and passed them out. Sometimes tips were pooled, still passed out in cash. Gosh that was trouble. Everybody had to wait to get it done.

What often happens now is that those tips are placed on a card. It’s like an account. It’s a credit card that money goes on. Then the server deals with it or it goes into a bank account. It used to be that lots of servers didn’t deal with the bank. Too many paper trails.

Then we’ve gotten to the fact that too many people have their hands out. Does everybody deserve a tip? Aren’t they paid by the hour to work?Does that person that hands you the burger at a fast-food store deserve a tip? I don’t think so.

But these days there’s a tip line on the check that you get. Even if you pay in cash, there’s a place for a tip. Sometimes it’s calculated for you. Never lower than 15%. For handing us a sandwich. We selected it and then ordered. Often through an electronic device. Sorry, no tip for that. Handing you a coffee? I don’t think so.

How about delivery? I get lots of that. I can’t drive. I get grocery delivery. Does that person deserve a tip? Yes, for me. That is if they interface with me and help find things in the store. If not, minimal or none. I greet them by message when they start shopping for my order. Don’t reply to me? Oops. Send me a message that says they refunded something, and we didn’t message about it? Nothing from me. I’m not sorry about it. Work like I want you to? I tip even more. They don’t get paid for that.

What about food delivery? Does the driver deserve a tip like a server in a restaurant? Of course not. But you have an option for 15 to 20% right there on the order form. Some companies say something to the effect that if you don’t tip, you get what you get.

I wrote a column in the OA news last year about delivery tips because a friend asked me to do it. His questions were directed at food delivery. I’ve said the sort of things I’ve written above close a few other things. How many containers did they bring from their car to my door? How many bags?

I can’t blame the driver for an incorrect order. They don’t check those. Maybe they should but the restaurant might not like that idea. Excellent containers for takeout are a plus for the restaurant. Helps the delivery person as well. Sure is nice for me. We all win.

I’ve had a delivery person look me in the eye and ask, “Did you tip me?” I was speechless. Yes, me! I answered with, “Sure I did.” I wanted to ask her “Why did you walk across my grass?”

Everybody has their hands out. Where does it stop? What do we do?

It’s up to each of us how we feel about where tips belong. And how much they should be. Is a percentage the right way? Is it a flat amount? A flat amount is what I use for grocery delivery. For quality service, I may add more later. Or give them cash. I don’t want to delivery person penalized when the grocery store is out. They had to go look for it no matter what.

I think this is enough said. I stated up front I’ve gotten price fatigue. And I meant by that being surcharged and being asked to tip. I’ll bet lots of you have similar feelings. Let the merchant know. Tell them. If they don’t care, don’t go back. It’s only fair to let them know.

Enjoy your next meal out and tip your server adequately for what they do. If it’s not a restaurant, use the same principle. Give them exactly what you would expect somebody to pay you to do the same thing!

Tuna – the Best Can on the Block

Fresh tuna has become a staple in restaurants all over. Menus say seared but that’s often not the case. It’s just browned and overcooked.

How about a spicy tuna roll? Tuna is also a part of lots of other sushi rolls. It’s great when served in Nigiri sushi. Tuna is a winner as part of a sashimi selection.

Occasionally there will be really fine canned tuna served as part of a “conservas” selection. Canned tuna is part of Niçoise salad.

Then there’s tuna salad. Can be very plain. But tuna takes well to all sorts of additions. Mayo base for sure. Also yogurt or sour cream instead. Dijon mustard adds flavor and something more piquant. Lemon juice will do the trick of mustard is not for you.

Solids fill a long list. Celery is very common for flavor and crunch. Sweet red pepper adds color too. Chopped dill or sweet pickles are good. The bread and butter pickles with “some heat” are quite good. So are sweet pepper cubes. Relish is too fine. The pieces disappear. A spoonful of little jalapeno pieces is a nice surprise.

Capers are a wonderful addition sometimes. That pop of flavor is a perfect wake up. Chopped boiled eggs are a favorite of some people. Fresh herbs are very good in tuna salad. Dill is a good option. Lemon thyme is another one. Some cooks swear by basil. If you’ve got some fresh herbs on the deck in the summer or a pot in a window, use those. Chopped flat-leaf parsley is just fine.

Try some red onions. Add in or sub for the green onions. Just green onion tops will give you the mildest hit. No matter what onions you may use, don’t add them too early. The flavor will permeate the entire tuna salad. The same can be true with hot peppers.

A fine tuna salad plate can be made from good tuna placed in the center of sliced tomatoes strewn with ripe olives. Drizzle everything with fruity olive oil. We like tuna and avocado together. Combined with tomato, it’s a great salad.

No matter what your favorite recipe is, there’s no reason not to try others. Not the same way every time please.

Hold on, I’m not through. Let’s look at some canned tunas we use at our house. From the regular to the very special, there’s good stuff out there.

Our favorite “house” tuna is StarKist Solid Yellowfin Tuna in Extra Virgin Olive Oil. With a name that big, it ought to fill the whole can. This is a great product at the price point. For around $2.50 you get a can full of very tasty tuna and a little bit of oil. Very little. The can has a pull tab that’s easy to use.

Open the can and hold it upside down. Very little comes out. No tuna at all. You need to pry it out of the can. Big chunks. Not mushy at all. There are much more expensive canned tuna products that are better. But not for salad and many other applications. This particular StarKist product is a winner.  

StarKist Yellowfin Tuna in Olive Oil is available locally Kroger and Publix plus Amazon.  

There’s a new player out there, Natural Catch. We got a dozen cans a couple of years ago. It’s good. We enjoyed it. It’s very similar to the StarKist above. Tasty flesh and tightly packed. The can is long rather than round. We found its pull tab more difficult to open.

The biggest downside for us is lack of local availability. Online with the company or Amazon seems to be it. 1 or 2 cans are not available or more expensive. In quantity like we bought it, the cost per can is better.    

Tonnino is a fine brand of canned tuna. It’s mostly marketed in jars in our area. This company mostly processes both yellowfin and albacore tuna. The majority is packed in olive oil, but some is available in water.

This tuna is in filets. Looks like bars or you might say sticks in the container. They are standing on end and usually 6 in the jar.   

A few Tonnino products are packed with herbs like oregano, garlic, and even lemon. There’s even one with jalapeno. This adds to the variety for your pantry. We usually keep a jar or two of the yellowfin in olive oil. It’s very versatile.

Be careful shopping for Tonnino. What may seem a bargain may not be. Jars are 6.7 ounces. The lower priced cans contain only 4.94 ounces. This company is in Costa Rica.

Recently Tonnino has begun offering ventresca. This is a more luxurious tuna that’s made from the fatty belly of the bluefin. This is considered the most tender and tasty part of the tuna. It has a softer texture and a rich, buttery flavor from its high fat content. 

Again look at Publix and Kroger for limited selections. Amazon offers several options from Tonnino.

At a sushi bar, ventresca is known as toro. It’s the most sought-after part of the tuna. Be prepared to part with some extra dollars for this one. Trust only the finest source. Ask to be told when they get some. Not very common.

In our area East Sea is a fine source of very fresh fish. They may have toro on certain occasions. The Chef at Sushiya sources some. He’s made a fine selection for us at times. We have found that lunch is a better time to ask for this labor-intensive task. Get 3 different cuts and dishes of bluefin. Be prepared for a treat.

The other canned tuna popular worldwide is Ortiz. The bonito del norte – white tuna in olive oil – is particularly good. Aim higher and get their ventresca. It’s an exquisite product but can be pricey. It’s best when somebody treats you to it.

Try World Market locally for Ortiz. It’s a Spanish product. Amazon is another source.

Canned tuna is always in our pantry. StarKist absolutely. Tonnino for a jar or two. Ortiz only is when we’re lucky. No matter what the brand, good tuna ought to be in your household too.

December Classes

As some of you know, I am dealing with a few health issues. Mobility is at the center. I canceled all November classes. I will try to offer selected December classes in the middle of the month. I had a request for some classes during Christmas week. Yes, I can do that. My hospital trip caused me to lose the request. If you are out there and see this, please get back to me again. I’m also teaching a special class for the Auburn Chamber of Commerce in early December.

Please come to me with any special requests. I had one for rib roast in December. Absolutely I will, Angela. I will do everything I can to give you what you want. Between Christmas and New Year’s is a perfect time to relax and do some cooking together.

See you in December