Nuthouse Sports Grill

By

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January 27, 2021

Typically, I don’t go for “bar food”- it must be really special if I’m going to submit to the kind of calories you ingest with this type of cuisine. That said, I’ve been around Lansing since the Nuthouse was built across the street from our A-team stadium (recently renamed Jackson Stadium) which is home to the Lansing Lugnuts.

Ambience: exactly what you’d expect from a “sports grill” – a bunch of TVs, usually tuned into sports, a long bar with a chalkboard showing specials, pool tables, and plenty of restaurant-style seating, including 2 patios when the weather is warmer. It’s a great spot for groups of friends and, being across from the stadium, is pretty kid-friendly as long as it’s early in the evening before more patrons are there for drinks than food.

The menu is a play on baseball (of course!). You might not see the best reviews on the review sites, but as a local and a foodie, I assure you: if you order the right stuff you will be more than happy. The menu is divided up into sections like “The Opening Pitch” for appetizers, “Field of Greens” for salads and one of my favorite sections: “Homerun Grinders.”

The Opening Pitch section is full of fabulousness- you can’t go wrong. However, if you like cheese bread you must try the Nutty Cheese Bread – I add pepperoni. This stuff comes with dipping options, and I’m imploring you, not just recommending, to get the dill dip. It is a perfect replica of the original dill dip any Michigan State University or Western Michigan University grads will remember from the old Bilbo’s. And if you don’t know what I’m talking about, you will understand why I mention it if you taste it.

I have two default orders. First is the Philly Cheesesteak. Be warned if you’re a traditionalist and persnickety about it, this Philly isn’t traditional. If you’re a foodie that wants to try all versions of things you love and you love sandwiches, I recommend it highly! It is served up as a grinder option on the menu and it is toasty, melty, and filled with beef. You get shaved ribeye and cream cheese (yes, I know, but I said it wasn’t traditional!) with peppers and onions just like on the east coast.

It’s easy for this sandwich to become a craving and for me, it is. Living on the next block, I am fortunate I can run over and grab one to-go!

My second go-to: the BLT (and it is truly stacked!). I always order it on wheat with American cheese. And I sub out broccoli for the fries (I know- it seems strange, but I like a vegetable with heavy food sometimes!). The bread is toasted perfectly (I’m pretty certain there’s butter all over it) and you get a half pound of bacon, thick cut. The lettuce is shredded and always fresh. So delish.

For a salad I’d recommend the buffalo chicken salad, which I’ve tried myself and watched others devour. They do a terrific job with the flavor on the chicken and the serving is a decent size for an entrée. It’s a great option for a hot day on the patio.

And the burgers are also well worth trying. The “Black and Bleu” burger is a favorite of my significant other’s – he almost always orders it. This burger has the perfect amount of blackening seasoning and is always cooked to order (we tend to go medium). Of course I’ll add that it has a healthy amount of bleu cheese. The burgers are good so if this recipe isn’t your thing and you’re wanting one, don’t hesitate to try another selection off the “All-Star Hitters” section of the menu.

If you’re heading down Michigan Avenue towards the State Capitol, look for the giant lugnut, a nod to Lansing’s automotive history, shooting into the sky, and grab a spot in the tiny lot or at a meter on Michigan Avenue. Just give the Nuthouse a try. Unless there’s a game happening, parking is never really an issue.

Nuthouse Sports Grill


	420 E Michigan Ave, Lansing, MI 48933
	https://nuthousesportsgrill.com/
	(517) 484-6887

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJRei0a9_BIogRtiGb16dNqsA”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”nuthouse-sports-grill-lansing” title=”Nuthouse Sports Grill” review_num=”3″]

The Importance of Social Media to the Restaurant Industry

By

Dave Winteridge

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January 26, 2021

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We live in a world dominated by instant news, celebrity culture, the internet and smartphones. Presidents are Tweeting and celebrities are Instagramming pictures of their every meal. But apart from conspiracy theories and celebrity culture social media has a very important role to play in the development of business, particularly in a fast paced, changing environment such as the restaurant industry.

Social Media

Facebook hit the internet in 2004, Twitter 2006 and Instagram more recently in 2010. There are many others as you know but my point is that social media is a relatively new concept. However, those three sites alone claim to have 3.5 Billion monthly users! As restaurateurs and business owners we should embrace the power of social media but there is definitely an effective, and not so effective, way to do it.

Back in the day before the internet we did our networking in person, often being invited to different functions or even sporting events. It was an opportunity to meet suppliers, other business owners and potential customers. As with social media these events could prove productive, or not. We’ve all seen that person who indulged just a little too much in the free bar becoming loud and borish. Everyone else starts avoiding them and trying to tune them out – social media can be the same. Careful what you post.

In my experience, what you post needs to be engaging, informative and positive. If you have something definite to say then get it out there. Special events, menu items, awards received are all great things to share with your fans. If you take photos of food please be careful. Look closely at the picture you want to share and be critical, because your customers certainly will be. If you think the dish looks appealing and you would want to order that particular item, then it is probably ok. Food is notoriously difficult to photograph.

If you’ve had a rubbish day at work, do not share it via your professional social media profile. Your customers are not that interested, although there are exceptions. With the recent pandemic we have all had extremely bad days and have needed to share negative news at short notice. One of the worst posts, however, that I saw was a chef / restaurateur who obviously had trouble with a group of customers who retaliated through social media and accused them of stealing the salt and pepper from the table.

Restaurants and other small businesses have had to close or change their operation to one of takeaway only and have needed to get that message to their customers. Where I live in France it was discovered that nearly 60% of small businesses did not have an online presence. They were completely unable to communicate with their clients and let them know whether or not they would be open. The French government has had a campaign to get small businesses to be able to trade online.

The advantage of social media is that it is very “in the moment” and can reflect a particular moment in time and reach your audience instantly. Your website is slightly more cumbersome even if you update it regularly with a blog feed. By linking your social media to your website you can drive more traffic to your site and help reinforce your brand. Adding a “Book Now” button to facebook and adding links into your posts will keep your customers focused on your business. Use Pinterest with some of your best pictures to get new customers visiting your website.

One of the drawbacks of social media, as far as I am concerned, is the time it takes. I know that I’m the one who said it is very in the moment and you can reach your audience instantly. But picture this; it’s saturday night, the restaurant is full, the kitchen is humming and you want to photo and Tweet the night’s special.

I realise for some of the larger restaurants out there that this is not an issue but for us small business owners who actually get their hands dirty it is quite an event. This may explain why my own social media is a little haphazard but it does not detract from the fact that it is an extremely effective tool in the restaurant industry.

How to make Soup Joumou

By

Bailey Woodean

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January 26, 2021

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Soup joumou is a famous mildly spicy soup native to Haitian cuisine. The soup is traditionally based on a large winter squash that resembles a pumpkin.

Soup Joumou: Ingredients

For the Epis Seasoning

1 large green bell pepper, stemmed and chopped
1 medium red bell pepper, stemmed and chopped
½ white onion, chopped
¼ cup white vinegar
¼ cup extra-virgin olive oil
1 celery stalk, chopped
2 scallions, trimmed and chopped
1 fresh parsley sprig
5 garlic cloves, peeled
1 chicken bouillon cube
½ teaspoon fresh or dried thyme leaves
1 ½ teaspoons kosher salt

For the soup

1 pound boneless beef chuck, cut into 1/2-inch pieces
½ cup fresh lime juice (from about 3 limes)
5 tablespoons epis seasoning
2 pounds calabaza squash, peeled and roughly chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 chicken bouillon cube
5 medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubes
½ small head green cabbage, shredded (about 3 cups)
4 medium carrots, peeled and sliced
1 large white onion, finely chopped
2 celery stalks, cut into 1/2-inch pieces
2 scallions, trimmed and sliced
3 fresh parsley sprigs
1 Scotch Bonnet pepper
¼ teaspoon fresh or dried thyme leaves
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup vermicelli

For the dumplings

1 ¼ cups all-purpose flour
1 teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
Add 6 cups of water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper, and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

Credit:https://www.nytimes.com/2020/12/29/dining/soup-joumou-haitian-independence-day.html (You should definitely read this article about joumou soup.)

Setting Up a Food Truck Business in France

By

Dave Winteridge

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January 25, 2021

1

I think anyone who has been connected with the hospitality industry during 2020 will agree that it has been a particularly difficult year. Back in March 2020 as most of the world seemed to be shutting down there were several business categories that were especially hard hit. I have calculated that at the end of 2020 my restaurant will have been closed by government order for at least 17 weeks and as I write this there is talk of further closures at the start of 2021, so I am considering setting up a food truck business.

With restaurants, bars, theatres, cinemas and non-essential businesses closed what are our options? As restaurateurs we have been allowed and encouraged to offer a takeaway service to our clients. The restaurant is closed to the public but our customers have been permitted to collect food from us. Back in spring 2020 I kept the doors open by offering takeaway. I went out to buy food containers and changed the menu. My turnover plummeted by nearly 90%, mainly because there were no workers in town and the population was subject to a confinement order.

A lot of my expenses dropped in accordance with my turnover, as you would expect, but it made me look closely at those expenses. Telephone, electric and water decreased, but not in proportion to the turnover. I still had fridges running, fixed costs on the phone to pay and still using water. But the one cost I cannot do anything about is the rent. I have a likable landlord but he is a businessman and has his own expenses. Fortunately I am only two months behind in rent payments and he is being very reasonable about it, but when you think about it I have paid for one third of this year for a building I am unable to use.

I believe the restaurant industry is constantly in a state of renewal. New trends, new diets and changing demands from customers, and the effects of the pandemic will only add to that change. Customers’ habits have altered as they have been forced to spend more time at home and have become nervous about being in large groups. One thing I have noticed is that the food trucks, the mobile caterers, have been able to adapt. If the customer can’t come to you then you can go to the customer.

Food Truck — Source:https://commons.wikimedia.org/wiki/File:Airstream_H%C3%BClle_Tag_4.jpg

Setting up any business in France is relatively complicated and I have written previously about being an English chef in France. My goal for 2021 is to open a food truck here in France and I am already fairly deep into the research stage. The answer to my first question was determined by budget. I realised you can pay from 30,000 euros and up for a food truck with an engine. It is a trailer for me. I love the look of Airstreams but again they come with complications. If I import one direct from the States it needs to have the towing gear and running gear changed to comply with European standards.

I could buy an Airstream already in Europe and already converted for food usage, but I hear you shouting “budget!” It is possible to buy a Chinese “Airstream” relatively cheaply and import it to France. Under French regulations all trailers with a gross weight over 500kg need to be approved and registered with their own registration certificate and number plate. If I transform a regular trailer into a food truck we will need to submit a dossier and the truck will need to be inspected to make sure it complies with fire regulations and weight limits.

To actually register the business will depend on what we are selling. If we are cooking we need to register with the Chambre de Metiers but if we are selling pre-fabricated items such as sweets or canned drinks we need to register with the Chambre de Commerce. Yes, we are going to have to register with both. In that case the Chambre de Metiers will transmit our registration to the Chambre de Commerce. There is an annual fee.

Now we need licences. Our first at a cost of 15€ is La Carte de Commerce Ambulant, basically allowing us to be mobile. Secondly, we need to apply to the Town Hall (La Mairie) for permission to park. The cost of this will vary depending on the location we choose and will be valid either for à year or just the season.

My understanding is that if we move from place to place we need to apply each time to the relevant Town Hall. Our third licence is for the sale of alcohol. With a liquor licence we can serve drinks up to 18% alcohol. To obtain the licence we need to take an obligatory three day training course. Fortunately I have already done this course before opening my restaurant and the certificate is valid for 10 years.

We have our trailer registered and have our licences, we are almost ready to open. If we want the alcohol licence we must declare it with the Town Hall at least two weeks before trading. We also have to declare our existence with La Direction Departmentale de Protection des Populations, again two weeks before opening. This department will carry out hygiene inspections. The last thing we have to do is post a product and price list and our opening hours. I am sure it all will be worthwhile – watch this space!

Breakfasts for the new year!

By

Bailey Woodean

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January 25, 2021

0

The best French toast

The original recipe is sourced from

https://thestayathomechef.com/best-french-toast-ever/#jump-to-recipe

Ingredients

2 1/2 cups milk
7 large eggs
1/4 cup brown sugar
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
16 thick slices Challah, Brioche, or Texas Toast

Instructions

Whisk milk and eggs together in a large mixing bowl.
Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

Expert tips

To Freeze: cool french toast completely on a wire rack and then transfer the bread to a parchment paper-lined baking sheet. French toast can be stacked with a sheet of parchment paper in between each layer. Freeze until solid, then transfer to a resealable plastic freezer bag for long term storage.
To Reheat: Microwave on high for about 1 minute per slice until warmed through OR toast in a toaster until heated through for a crispy exterior.

Peach Aebleskiver

The original recipe is sourced from

https://www.tasteofhome.com/recipes/aebleskiver/

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, separated, room temperature
2 cups buttermilk
2 medium peaches, peeled and chopped
Confectioners’ sugar

Instructions

In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt, and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into the batter. Fold in remaining egg whites.
Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve warm with confectioners’ sugar. Freeze option: Freeze cooked pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Test Kitchen Tips

You can substitute nutmeg and apple slices for the cinnamon and peach slices.
You can fill the Aebleskivers with small pieces of cheese, cooked vegetables, or cooked meat for a tasty and unique appetizer. Use basil, garlic, onion powder, or your favorite savory spice.

My newest breakfast recipe for 2021

Eggs a la Mama

Recipe created by yours truly!

3 eggs (I prefer brown but white will work, as well)
3 pieces of 100% whole wheat bread (or bread of your choice)
3 tbsp mayonnaise
½ cup shredded Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
I added my grandma’s sweet chili sauce to the top for that extra special boost of flavor. Unfortunately, that recipe is top secret, for now!

Use cooking spray to grease a frying pan
Crack the three eggs into the pan, careful not to break the yolks.
Place the three pieces of bread into your toaster, do not yet start the toasting process
Sprinkle the eggs with the desired amount of salt and pepper.
Add Parmesan cheese and sharp cheddar cheese, evenly to the top of the eggs.
Using a pan lid, cover the eggs and allow the whites to cook and the cheeses to melt together.
Start the toasting of the bread.
Once the bread pops, spread mayonnaise evenly on one side of the toast.
Once the eggs are done, divide them into three sections, each with a yolk, cooked egg whites, and cheeses. Carefully use a spatial to place each egg section on top of the mayonnaise side of the toast.
You may add hot sauce, ketchup, or your favorite egg sauce (as I used my grandma’s secret chili sauce) as an additional level of flavor.

Bacon, crumbled
Jalapeno slices
Paprika
Garlic powder
Chopped peppers
And much more!

Doumar’s Cones and BBQ

By

Daphne Reznik

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January 23, 2021

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The first intro to Doumar’s I got was years ago on Diners, Drive-Ins, and Dives (DDD). I still remember Guy Fieri trying that limeade and chatting it up with Mr. Doumar at the waffle cone machine. The second time was when my significant other, who grew up at Ft. Monroe on the Chesapeake Bay, took me there while we were visiting his old stomping grounds near Old Dominion University (ODU). And it’s been a favorite for me for many years now.

There are those that believe Abe Doumar, the founder, created the first ice cream cone when he was inspired watching a waffle-maker at the 1904 St. Louis Exposition. He apparently bought a waffle, warm and freshly pressed, rolled it up and poof- a perfect vessel to hold ice cream! After collaborating with that waffle vendor, he brought the idea home to Eastern Virginia. Specifically to the Virginia Beach boardwalk, where he operated a stand. The Doumars even wholesaled cones in the 1920s and had a string of stands down the coast all the way to Florida!

The downside to a business on America’s east coast: potential hurricane damage. After Abe’s stand was destroyed by a hurricane, one victim of the massive devastation to the Virginia Beach boardwalk in 1933, his brother George opened what is still standing: Doumar’s Cones and BBQ on Monticello Avenue in Norfolk. And, thankfully, they still have the original waffle machine Abe built for cone-making, which is what you saw on DDD if you watched the same episode I did.

The ambience: a step back into history, diner-style with a counter and stools or tables with vinyl booths. And the food will take you back as well. For me, I crave the small, simple, and tasty burgers and mouthwatering minced-up pork served on soft buns (not doughy, dry bread) presented to you wrapped in clear paper. The limeade is sour (which I personally love but wanted to warn you!) and has just enough sweet. It glows green in an old-time ice-cream glass filled with crushed ice.

The price: beyond reasonable. In fact, the items are small and inexpensive, so we typically get two sandwiches per person. Minced pork barbecue with slaw is under $3. The go-to sauce is Eastern Carolina style. If you’ve read my review on Currituck BBQ in North Carolina, you know this is my absolute favorite. It is thin and vinegary with some spice and punch, not thick and sweet.

For burgers, you can’t go wrong since the beef is fresh, ground on site. You must get the cheeseburger. What differentiates theirs from others in addition to being fresh-ground at a “fast food” type joint? Cheese slices on both sides of the meat! My go-to is with relish and onions for optimal flavor. And the hot dogs: split on the grilltop! OMG – a great $1.80 expense. I honestly haven’t tried their other sandwiches- not living in Virginia, I don’t get there often and admit I stick to my favorites. Should we move there as we hope to, I will have more detail to add in future reviews!

Side note: they also serve breakfast sammies! Fried egg on toast with your choice of meat (if you want meat added). But then there is the ice cream! Go for a delicious waffle cone or an old-time float. You cannot miss. From cherry Coke to root beer, they’ve got you covered for the perfect retro dessert experience.

Have a group? They’ll even do trays and sell sauce by the pint.

So if you live local, are in town visiting your soldier in Norfolk, dropping your kid off at ODU down the street, driving through American history seeing the plantations and battlefields around eastern Virginia, or heading north from the Outer Banks, add a stop at Doumar’s to your to-do list.


	The Shops at Riverside 390 Hackensack Ave, Hackensack, NJ 07601
	https://www.ltbarandgrill.com/
	*(551) 287-6333*