Tag Archives: breakfast

Chef Dawg

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Chef Chris, also known as Chef Dawg (“Please don’t call me Chef,” he used to tell me, “Let’s go with something more casual… how about Dawg”) and Suzanne visited her son Nick in Chicago this weekend. On Friday they took the train from the airport directly to Xoco, where I guided them through the 7 dimensions, showed them how we make chocolate, and explained how (almost) all the management knowledge I’ve gained in 3 years of Zingtrain I had already learned from Chef Chris.

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We met again for brunch at the Trencherman this past Sunday. I joined Chef Chris, Suzanne, Nick and Katie. They had woken up even earlier and already had a Chicago style hot dog for breakfast, as well as bloody mary’s at Dove’s. As the designated bike rider, I stuck to coffee and OJ. Unbelievably, after we had finished brunch and the table was cleared, Chef Dawg ordered a bacon maple donut and side of sausage links for dessert.

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I blame my friend Jameel for getting me addicted to donuts (he brings me old fashioneds from the Doughnut Vault when he picks up food from Xoco), and therefore I couldn’t ride home past Stan’s without stopping.

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Sammy’s Family Restaurant

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On the road near Grand River, Ohio, Sammy’s made for a fantastic Saturday breakfast. The bacon and egg on a bagel sandwich was perfectly executed, and refills of coffee were plentiful. The potatoes were delicious, and very light in the oil department.

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Beyond the excellent food and service, I would recommend Sammy’s Family Restaurant for the people watching, especially if you, like me, are from elsewhere!

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Manjar Blanco

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Miriam Peraza welcomed our group with open arms for breakfast on the last day of our trip to the Yucatan. First thing at the table was a smoothie of chaya, to give us the good energy. Panuchos and motulenos arrived shortly thereafter. I have never had huevos motulenos as good as this, and Miriam went the extra mile to give us the background of the dish.

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Miriam went above and beyond making us a brasso de reina (“arm of the queen,”) a giant tamal traditional cooked buried under coal and earth. It was unreal. Chef Rick met with the local press and announced that the next season of Mexico: One Plate at a Time will be focused entirely on the cuisine of the Yucatan, and will begin filming in 2016.

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I had to read about it on the internet later on: at that moment all I cared about was Chef Miriam’s delicious breakfast!

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La TradiciĆ³n

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Folks in the Yucatan think of themselves as a people apart from the rest of Mexico. There are restaurants that serve Mexican food, and restaurants that serve Yucatecan food.

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La Tradicion is all about the distinctive dishes of the Yucatan, the heritage of the Maya. We had a three course breakfast for the ages.

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Ripe Mexican dragonfruit with melon got the taste buds going (helped along with some strong coffee!) We enjoyed conchas and other freshly baked pastries.

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For the day’s power, our group had scrambled eggs with chaya, the Mayan miracle plant. Eggs, coffee, chaya and habanero are the essential ingredients for Yucatecan rocket fuel!

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Gray Dog

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The next morning, hungover from several devastating losses at Scrabble, we had breakfast at the Gray Dog Deli in Mineral Point. Even though it was closer to lunch time, they graciously served us egg sandwiches and strong coffee.

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I admired a small print of “The Sun King,” a painting by Marcia, that she carries around in her wallet.

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Lake Placid Inn

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Etta and I loved this charming old school Northwoods breakfast joint. The woman who waited on our table kept the restaurant open a little later in the afternoon than normal to accommodate an elderly couple visiting from Wausua. Turns out she is the owner who also lived in Wausua, and they reminisced about the early eighties when Wausau was awarded the All America City Award.

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The bloody mary was punchy and flavorful and right up Etta’s alley. I enjoyed a welcome bite of coffee cake after we had placed our food orders. The breakfast was the star of the experience here. I had the Weed Bed, a fishing term, not what happens slumber-wise post munchies. Crispy potatoes and American cheese blanketed eggs over easy and thick cut bacon. The bread was homemade and richly delicious.

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Rein’s Delicatessen

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I had this amazing day of polar vortex eating. It started at Rein’s Deli with 3 eggs over easy, steak-cut hash browns, and an onion bagel with chive cream cheese.

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We made a stop at Rein’s on the drive from the CT shore to the north woods of Massachusetts. We picked up a half dozen bagels, vegetable cream cheese and a bucket of pickles.

Rein’s delicatessen has mastered the art of the half sour. Their pickles are perfect. That bucket became the gift that kept on giving.

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The temperature dropped to twenty below… for dinner Glenn fried us smelts and steamed us steamers.

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The next morning Glenn topped a Rein’s bagel with leftover smelts!

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Cohen’s Bagel Company

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Cohen’s has the best bagel I’ve eaten in over a decade on the Connecticut shore. We stopped in for a late Monday breakfast, around noon, and there were still many bagels.

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I got egg and bacon on an onion bagel. It was prepared in less than ten minutes and the flavors really came together on a toasty, slightly chewy bagel. These bagels are made with good water!

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Day of Gluttony

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On the day before Thanksgiving, a new TV show we had shot back in October was released on the web. Titled, Day of Gluttony, the hosts visit 24 restaurants in 24 hours and eat everything they are served. Nayeli represented beautifully for Xoco!

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That morning I got one last treat from Marcia: a pancake for breakfast. Although I usually only use butter, when Marcia asked if I wanted whipped cream and apple sauce, I said, “Absolutely.”

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Scrambled Eggs

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Marcia made me hot breakfast before work!

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Between the scrambled eggs, pancakes, and music my days were off to a great start.

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