Rant: Breaking Food "Rules"

Banana Cream Pie for breakfast?

Last Friday morning, I enjoyed a tasty breakfast at the Agawam Diner in Rowley, an 85 year old restaurant that's also well known for its home-made pies. I opted for steak and eggs, with home fries and toast, and afterwards, I decided to go a non-traditional route, and order dessert. 

Our server certainly didn't ask me if I desired dessert. And I've never had breakfast where my server asked me if I wanted dessert. I had to ask for it, although my server didn't hesitate when I asked. 

I ordered a slice of their Banana Cream Pie. I've previously raved about their Cream Pies, and I wanted a slice, even though traditional food "rules" assign dessert to after dinner. This is an artificial division, a tyranny of the plate, where people have been conditioned to follow unwritten rules about what's proper to eat at different times during the day. Forget those rules!

I call for a revolution of the plate, calling on other rebels who seek to cast down the old food rules, and ignore the authorities who try to dictate what we eat and when we eat it. It's time to destroy these silly barriers and embrace freedom where we can choose to eat any food we want, at any time of the day. 

With all of the sweet breakfast dishes that are often available, such as pancake stacks topped by sweet fruit compotes and whipped cream, or icing-covered cinnamon rolls, its certainly not a stretch to embrace a slice of cream pie. It's more of a psychological issue, where conditioning prevents some people from considering pie, or dessert, appropriate for breakfast. 

In a similar vein, I enjoy traditional breakfast dishes for breakfast and dinner. I should be able to have a waffle or bacon and eggs at any time during there day. There are no valid reasons why such foods must be relegated only to the morning. Let us rebels enjoy them in the morning, afternoon, and evening. 

Break these food "rules" and free the plate!

Rant: Why Can't I Have Breakfast For Dinner?

It's an artificial division, a tyranny of the plate. Many people have been conditioned to follow an unwritten rule about what is proper to eat at different times during the day. The seeds of revolution exist though, and there are rebels who seek to cast down the old rules, and ignore the authorities who try to dictate what we eat. I side with these rebels and firmly believe that the time has come to destroy these barriers.

I, and others, desire to enjoy "breakfast" foods all day long. No longer should we be limited by the time of day to enjoy bacon & eggs, a stack of pancakes, or a savory waffle. Why are such foods primarily relegated to the morning? There's no rational reason why they must be so limited. Let us enjoy them in the morning, afternoon, and evening. Let us enjoy them any time during the day we want. If I want to enjoy pancakes for dinner, I should be able to do so.

As far back as 2014, a survey found that 72% of U.S. adults wished restaurants would offer breakfast items all day. That's a huge percentage, and clear evidence that many, many people object to the artificial division that "breakfast" foods are only supposed to be for the morning. So why aren't more restaurants catering to this desire? 

Of the restaurants which highlight breakfast, many also serve lunch, and commonly offer their breakfast items for lunch as well. That is an excellent start to breaking down those artificial barriers. However, these restaurants also commonly close in the early afternoon and aren't open for dinner. Why not? Why not extend their service to the evening as well, offering breakfast options for the dinner crowd? Ignore the usual dinner items and only serve breakfast foods.

Restaurants could also add breakfast-based dishes to their dinner menus. A creative chef could easily concoct all sorts of compelling dishes using traditional breakfast foods. Let's see a dinner Omelette, a sandwich using Pancakes as the bread, or even a Waffle pizza. Stop thinking breakfast foods have to be served only in the morning. Give the people what they want, explore your culinary creativity, and let's see what new dishes you can concoct.

Do you have any favorite restaurants which serve breakfast items for lunch or dinner?

The Skinny Pancake: First Impressions

A new location of the Skinny Pancake has recently opened at the Northshore Mall in Peabody, and I stopped there last Friday for breakfast. Overall, I was very pleased with the food, service, and vibe, and will return again soon to check out more of their menu. However, I probably will order their Poutine again as it was so delicious.

The first Skinny Pancake had its origins back to 2003, when its owners, Jonny & Benjy Adler, worked out of a make-shift cart. They eventually stepped up to using a veggie-oil powered school bus ‘Sueno,’ visiting many festivals. And in 2007, they opened their first restaurant in Burlington, Vermont. Since then, they have opened additional restaurants in Vermont, one in Albany, Vermont, and now two in Massachusetts, one in Hadley and their latest in Peabody. 

They source many of their ingredients locally, in the New England region, and you can see a number of their purveyors in the above poster which is in the entrance lobby. 

Their Menu includes Breakfast All Day ($8.99-$13.89), Buns & Bread ($13.89-$15.89, from Burgers to Burritos), Sweet Crepes ($6.89-$12.49), Savory Crepes ($8.89-$14.89), and Sides, Salads & Shares (including Poutine). You'll also find wine, beer (including a number of options on tap), cocktails, milkshakes, and more. 

The restaurant is also generally open from 8am to either 8pm or 9pm (dependent on the day). Inside, there's a casual and homey vibe. You order at the counter and then sit down, and a server will then deliver your food and drink when it's ready.  

I had to try their Poutine, French fries topped with Vermont cheese curds and Screamin' Ridge Farm Gravy, and I was impressed. The crisp fries, fluffy inside, were a nice thickness, and retained much of their crispness even topped by the gravy. The outer layers of the cheese curds melted into a gooey goodness, but retained a chewy firmness inside, exactly what you want from authentic curds. If different cheeses are used, they often fully melt and lack that chewy firmness I desire. And the gravy was flavorful and relatively light, enhancing the dish rather than masking the fries and curds. To me, this was a well-balanced and delicious Poutine, exactly what I think it should be. Highly recommended!

I opted for the Lumberjack, a crepe filled with Ham and Cabot Cheddar Cheese. The crepe was light and slightly crisp, filled with plenty of tasty melted cheese and thinly sliced ham. If you enjoy crepes, you would enjoy this one and I'm sure their other crepes, both savory and sweet, are probably tasty as well.

The Cinnamon Swirl French Toast is topped by powdered sugar and thinly sliced strawberries, accompanied by maple syrup and whipped cream. The French toast was like thick-sliced brioche, with plenty of cinnamon inside, a nicely eggy texture, and the strawberries were nicely sweet. A hearty and tasty dish. 

My first visit to Skinny Pancake was delicious and pleasant, with the Poutine being my highlight. Service was very good, prices are reasonable, and I like how they concentrate on local ingredients. I would recommend the Skinny Pancake, and I will return soon as well, wanting to try their Burger.

Agawam Diner: Cream Pie Delights!

The Agawam Diner, located at 166 Newburyport Turnpike (U.S. Route 1) in Rowley, celebrates its 85th Anniversary this year. It was originally established, with a Worcester Lunch Car, in Ipswich in 1940 and seven years later was replaced by a larger lunch car. After 1950, the diner was moved to its current Rowley location. 

They have an excellent breakfast menu, with delicious pancakes, but they also have a bakery in their basement where they produce numerous pies and pastries. If you just stop by the diner, they have some whole pies and pastries available for purchase, but if you want to ensure you get a specific type of pie, you should order ahead of time. Over the last few months, I've stopped by the diner a few times and purchased their three cream pies: Coconut, Banana and Chocolate. 

Each cream pie costs $30, which I feel is reasonable for the size, quality and taste of these pies. They feel heavy in the large box, and you realize you're not getting some tiny pie. Please note that the diner only accepts cash. 

The Coconut Cream Pie, like all of their cream pies, is topped by a relatively thick layer of creamy and light whipped cream, which also isn't overly sweet. This pie is topped with some toasted coconut, and the interior filling has a rich coconut flavor as well. Once again, it's creamy and delicious, but isn't overly sweet either. The pastry crust is thin and flaky, and not the heavy crust you find with some other pies. Overall, it feels like a lighter dessert, so you might be tempted to enjoy a second slice. It's easily large enough to satisfy 6-8 people, dependent on the size of the slices. 

The Banana Cream Pie was equally as delicious and light, with good-sized slices of banana within the filling. 

The Chocolate Cream Pie was just as delicious and light as the other two pies. This pie was covered with chocolate sprinkles and its chocolate filling was rich and creamy. 

I would highly recommend all three cream pies. They are large but taste light, with a fresh whipped cream topping and creamy & delicious fillings. The pie crust is thin and crispy and overall, the pies taste like a home-made pie. Out of the three, it's very difficult for me to select a favorite, but if I had to choose, it would be the Coconut Cream. 

On my future visits to the Agawam Diner, I'll try some of their other pies, such as the Pecan, Apple, and Custard. They also carry other pies, including Lemon Meringue, Blueberry, Cherry, Strawberry Rhubarb, Squash, and more. 

So, go to the Diner for breakfast, and buy a pie to take home with you. And if you want a specific pie, order ahead. 

Rant: Diner Pancakes Are The Best!

Last Friday, I ate breakfast at the Agawam Diner in Rowley, and their pancakes were my favorite part. Light, fluffy and flavorful. And, over the weekend, as I thought more about those pancakes, as I thought about other pancakes I've enjoyed over the years. I came to a realization. 

The best pancakes are prepared at diners! 

When I think about the various diners I've visited in New England, I've nearly always been impressed with their pancakes. For example, the Country Girl Diner in Chester, Vermont, make a superb Savory Pancake, with ham and Vermont cheddar. Other examples include Chet's Diner in Northborough, MA, and the Palace Diner in Biddeford, Maine, which both make excellent pancakes.

Sure, I've dined at other breakfast restaurants and liked their pancakes. However, none of them have stood out and impressed me like the ones I've enjoyed at diners. None of those other pancakes have been as memorable in my mind. It's only thoughts of the diner pancakes which make me salivate.

Why are diner pancakes so delicious? There are a number of proposed different reasons, some which would apply to other breakfast restaurants as well. For example, diners usually have large, flat-top griddles, maintaining a consistent high heat. Their pancake batter tends to be prepared and mixed properly, keeping the texture light and airy. Diners also tend to use plenty of butter atop the griddle, giving the pancakes crispy edges and more flavor. Diners may also use special ingredients, from buttermilk to malted milk powder. 

However, what separates diner pancakes from other breakfast restaurants? That answer may be more elusive. Could it be the type of griddle? Could it be the preparation of the pancake batter? I don't have an answer to this question, but I stand by my position, that diner pancakes are better than other restaurant pancakes. 

Your thoughts?

Rant: We Need More Breakfast Pizza

Over the weekend, I made a morning stop at the Tuscan Market in Salem, New Hampshire. Beside shopping for some pasta and sausage, we decided to get a bite to eat. On their breakfast menu, they offer five different pizzas, two which are breakfast pizzas. The first was the Classic Breakfast ($15), made with eggs, provolone, prosciutto cotto, spinach and Hollandaise. We opted for the other, the Formaggi ($15), made with eggs, mozzarella, parmigiana reggiano, taleggio, and black pepper. We also added some prosciutto. 

The Formaggi is the pizza pictured above, with two large eggs, with hard yolks, with the eggs and cheese sitting atop a layer of prosciutto. This was delicious, with an excellent crust, with crunchy edges and a chewy interior. The blend of melted cheese was tasty, enhanced by the salty prosciutto and the taste of the eggs (although I would have preferred a gooey yolk). This was a fine choice for breakfast, and I've enjoyed a number of breakfast pizzas at other restaurants over the years.

So why don't more restaurants serve Breakfast Pizza?

A breakfast pizza, topped with items such as sliced potatoes, bacon, sausage, fried or scrambled eggs, cheese, and more, can be absolutely delicious. It isn't a difficult dish to create yet you won't find it available on many menus. Think of all the pizza joints you know and then consider which ones make a breakfast pizza. You might know one or two, at best. 

So why isn't it more popular and available? It's puzzling to me and it seems such a no-brainer. People love pizza so why wouldn't they also love a breakfast pizza? I know plenty of people who would order a breakfast pizza for lunch or dinner as well. This seems to be a missed opportunity for many restaurant so I fervently hope some restaurants take notice and decide to add it to their menu. 

A quick Google search indicates that the origins of breakfast pizza are murky, with one restaurant owner claiming to have invented it in the 1990s. Other sources claim that it extends back to the 1970s. However, in a more in-depth exploration, I've found references to breakfast pizza back to the late 1950s!

The earliest newspaper mention I located was in the Buffalo News (NY), December 19, 1957, in an article with above title. The article provided a recipe for breakfast pizza, using English muffins as a base, and topping it with tomato paste, salt, pepper, butter and pork sausage meat. The same recipe appeared in newspapers into 1958, in states including Oklahoma, Missouri, Minnesota, Indiana, Arkansas, and New Jersey.

Another type of breakfast pizza, a Cereal Pizza, was described in the Garden City Telegram (KS), August 1, 1960. The recipe called for making a "crust" of crushed corn flakes, topped by cooked farina, which was chilled over night. The next day it was then topped with butter, brown sugar, cheese, bacon or sausage. This recipe was reprinted in other newspapers, such as in California and Illinois.

The Chicago Tribune (IL), September 13, 1964, mentioned a recipe contest, sponsored by the Poultry & Egg National Board. One of the entrants had a recipe for "Honeymoon Breakfast Pizza" which was said to be "like a sour cream soufflé on a pizza crust."

The Mount Vernon Argus (NY), October 1, 1964, presented a different recipe for breakfast pizza, which used cornbread as a base, and it was topped with eggs and sausage, with a suggestion to add tomato sauce if desired. This recipe was repeated in newspapers in Oregon, Nebraska, Maryland, California and Louisiana.

More breakfast pizza recipes would be published during the rest of the 1960s, and throughout the 1970s too. Interestingly, the Cornish Guardian (Cornwall, England), November 7, 1969, published a recipe for Breakfast pizza, which used a scone dough for the crust, and was then topped with eggs, a can of tomatoes, and sausages. 

It's clear that the idea of breakfast pizza has existed for over 65 years, and many variations exist. Now, we just need to make it more common, more readily available at local restaurants. Breakfast pizza needs its day in the spotlight!

Where have you enjoyed Breakfast Pizza? 

Greek Breakfast at Ithaki: First Impressions

Ithaki, a mainstay of Ipswich for about 25 years, moved to Peabody last year. This Greek restaurant, owned by Petros Markopoulos, has a very good reputation, and it's now located on Route 1, next to the Holiday Inn. It serves breakfast, lunch and dinner, although I strongly suspect that most people aren't aware that it has breakfast. I attended a wine dinner there recently (of which I'll be writing about in the near future), and the food was excellent. And yesterday, I decided to enjoy breakfast there.

There were only about six people dining there yesterday morning, which is a major reason why I don't believe many people know of their breakfast service. I've also spoken to a number of people and they too were unaware. Ithaki's breakfast menu has plenty of the usual breakfast dishes, from Pancakes to Omelettes, French Toast to Eggs Benedict. However, a number of dishes have a Greek flair to them, such as a Greek Omelette and Breakfast Gyros. Prices generally range from about $11-$16, with a few dishes priced less and a few higher. 

We began with one of their starters, the Bougatsa ($11), house-made milk custard wrapped in phyllo, and finished with cinnamon and powdered sugar. I was pleased that they used restraint with the powdered sugar. The warm Bougatsa was delicious, with crispy phyllo and a creamy, sweet custard filling, accented by the cinnamon. It's certainly large enough to share and is a nice way to start breakfast. 

I opted for the Strapatsada ($16), which is made with two scrambled eggs, braised tomato, feta, house cured pork, and tirokafteri. Strapatsada, which is also known as Kayianas or Menemeni, may have been brought to the Greek islands in the Ionian Sea by Sephardic Jews during maybe the 18th or 19th centuries. It's considered a rather simple dish of scrambled eggs and tomatoes, but the version at Ithaki is elevated and impressive. First, there seemed to be more than just two eggs in this hearty dish, and they were within a tasty, savory, and slightly sweet, tomato broth. Second, the pork was very tender and delicious, easily breaking apart under my fork, and adding a salty edge to the dish. Third, the tirokafteri, a spicy feta spread atop the dish, was also excellent, and I spread much of it on the warm toast. I'll also note that this is a Gluten Free dish. Highly recommended!

The Greek Benedict ($17) consists of thick English muffins topped by an ample portion of house-made lamb hash and Hollandaise sauce. It's also accompanied by a side of crisp home fries. The lamb hash was superb, meaty and tender, spiced just right. I'd order that hash as a side the next time I dined here. The poached eggs were cooked perfectly and the Hollandaise was fresh and delicious. Definitely a top notch Benedict dish. And the home fries were cooked well too, tender with a nice crispness to the exterior. Another winner of a dish.

Prices are reasonable for the quality and quantity of the dishes. I saw some other dishes, such as the omelettes, and they too contained an ample portion of food. The other diners, who sat relatively closely to our table were very happy with their breakfasts too. I'd definitely return here for breakfast again, and I hope to spread the word that they do serve breakfast and its worthwhile to dine there. And if you do have breakfast there, at least one of your party should order that Strapatsada.

Rant: The Horror of Powdered Sugar

Once again I have to say, "Powdered sugar? Argh!!!"

A year ago this month, I Ranted about this issue and it's time to Rant about it once more. Twice this past week, I've encountered dishes using powdered sugar and I didn't think either dish needed it. One dish was a pancake and the other was a chocolate mousse. 

Also known as confectioner's sugar, it's simply a finely powdered sugar and cooks and chefs dust it upon various dishes, from pancakes to cookies. It's partially used as a decoration but also adds some sweetness to the dish. However, I feel that it's vastly over used and often unnecessary. I don't want a blanket of white covering an otherwise delicious breakfast or dessert. 

It often starts at breakfast, where powdered sugar may be dusted atop pancakes, French toast or waffles, and I'm especially peeved when the menu doesn't mention that fact. You should have to ask for the addition of powdered sugar rather than the restaurant making it a standard addition to the dish. 

I don't want that added sweetness to my pancakes, French toast or waffles. Isn't maple syrup a sweet enough addition? Why would you also need the sweetness of powdered sugar? Add chocolate chips, Lucky Charms, or something similar if you want more sweetness to these breakfast treats. That white powder doesn't make pancakes, French toast or waffles look any more appealing. If anything, the white powder conceals the beautiful golden colors of these dishes. 

Adding powdered sugar to many dessert items also seems superfluous. It adds more sweetness than is needed for many of these desserts. Being too heavy handed with powdered sugar seems a cop out, the easiest fix to make your dessert sweeter. If your dessert was perfectly sweetened when first prepared, then there shouldn't be a need for powdered sugar.

Your dessert, just like your breakfast items, should be able to stand on their own. Plus, all that plain white powdered sugar hides the natural colors of the dessert, which are often far more beautiful than a field of white. I'd rather see the dark chocolate colors of a brownie than that dusting of white. Be more creative than simply dusting powdered sugar on everything. 

This past week, both the pancake and chocolate mousse were excellent dishes, except for the addition of the powdered sugar. They stood well on their own and the powdered sugar added absolutely nothing of value. The pancake was thick, but still quite fluffy and light. The chocolate mousse dessert was delicious, with a light chocolate cake base, a silky mousse, creamy whipped cream and more. When will chefs stop relying so much on powdered sugar, rather than allowing their dishes to stand on their own?

So what are your thoughts on powdered sugar?

Exploring Biddeford to Portland, Maine (Part 1)

This past weekend, I traveled to the Biddeford/Portland region for a short vacation, and had lots of fun exploring this area. We began our trip on Friday morning, spending several hours in Biddeford, and then driving to Portland, stopping at several sites on route. We spent two nights in Portland, leaving for home early on Sunday morning. 

During this short time, we found a number of interesting restaurants, bakeries, donut shops, wine shops, and more. I'll be highlighting these places in a couple of articles, but please note that there are also plenty of cool spots that I didn't visit while I was in Biddeford/Portland, which hopefully I'll get to see on my next trip there. 

If you're traveling north to Portland, you should take some time and visit Biddeford as well, which is becoming a very cool destination, with a number of interesting restaurants, breweries, wine shops, and more. 

Our first stop in Biddeford on Friday morning was the Palace Diner, located at 18 Franklin St., and it's open every day from 8am-2pm. The diner is within a Pollard train car which was constructed in Lowell, Massachusetts back in 1927, and has been operating as a diner since that time, making it maybe the oldest still-existing restaurant in Maine. The diner has been at a few different locations in Biddeford, but all very close to its current address. 

In 2014, Chad Conley and Greg Mitchell took over ownership of the diner, which only has 15-seats, and they have been receiving accolades ever since. The diner doesn't take any reservations, and only accepts cash. We were fortunate that when we arrived, there were two still spots available, so we didn't have to wait. By the time we left, there was a small line of people waiting for seats. Breakfast and lunch is available all day, and the menu is relatively small, with 7 breakfast plates and 4 lunch sandwiches available. Prices range from $10-$20, averaging about $15.  

The Omelet du Jour ($17) was made with broccoli, feta and cheddar cheese and accompanied by Palace potatoes and your choice of bread. The omelet was well-made, with lots of cheese and broccoli bits. The smashed potatoes were excellent, so crispy with fluffier potato inside, and these are one of the reasons for the fame of the diner. You can find the simple recipe for these Palace potatoes here.

The Lumberjack Breakfast ($20) comes with 5 silver dollar flapjacks, two eggs, Palace potatoes, and a side of meat. I loved the smashed potatoes too, and probably would order an extra-side of them next time. The bacon was also thick, crisp, and tasty. The pancakes are made from a recipe inspired by research through old American cookbooks, and a couple of the ingredients include buttermilk and lemon. The pancakes were nicely fluffy and light, with a hint of lemon flavor. I ordered a side of toast ($2), but that only included a single slice of toast. If you want more than one slice, you need to ask for it. 

The Pepperell Mill Campus includes a series of connected buildings, located in historic old textile mills, which are home to numerous businesses. It's located next to the Saco River, and from the windows of the Campus, you can see the Saco falls and dam. If you look at the Campus directory, you can see many businesses of interest, including Lucky Pigeon Brewing, Banded Brewing, Round Turn Distilling, Rover Bagel, Time & Tide Coffee, and a number of art studios. 

My favorite stop at the Campus was at Rabelais, an amazing food & drink used and rare bookstore. I used to shop at their former Portland location, but this was my first time to their Biddeford location. The new shop is much larger than it used to be and it contains such a large & diverse selection, including some very rare items. Besides books, they have various ephemera, from restaurant menus to advertisements, and much more. I could easily spend hours there, perusing through all the shelves & boxes. Their service is exceptional as well, and they will help you find books on any subject you desire, even showing you boxes of items which haven't yet been shelved. Highly recommended!

We stopped for coffee and iced tea at Elements: Books, Coffee, Beer, located at 265 Main St. Quite a combination here, a bookstore that offers both alcoholic and nonalcoholic drinks. Their coffee is locally roasted, and they have a number of local craft beers on their menu. They also sell hard cider, hard seltzers and wine. In addition, you can find bagels, pastries, cheese boards, and other snacks. A cool place for a rest while you're walking around Biddeford. 

The Awesome Hobby Shop, located at 311 Main St., is a fun comic book and game shop, just a short walk from Elements. Get some of the newest items, or just more collector's items. 

A few of the spots we didn't get the chance to visit, but are on my short list for a future visit include:

--Jack Rabbit, 14 Main St., A Scandinavian inspired bakery.  
--Lorne Wine, 61 Main St., A bar & wineshop

--Nibblesford Cheese Shop, 5 Washington St., A cheese shop.

Finally, on the return home, we stopped at Valerie's Scratch Kitchen, at 45 Boulder Way, Biddeford for breakfast. This is a much larger breakfast spot, with quite an extensive menu, and was nearly full when we arrived on Sunday morning. Breakfast sandwiches, Benedict dishes, Crepes, Pancakes, Waffles, Omelets, French Toast, and more. Most dishes cost under $10, making this a very reasonably priced breakfast spot.  

We began with the Cinnamon-Sugar Donut Bites ($7.99), which were far larger than the usual donut bites. Probably more like five-bite donuts, with a crispy exterior and a softer interior. 

The Bellybuster ($14.99--and the most expensive dish on the menu) includes two eggs, two bacon slices, two sausage links, a ham steak, two pancakes (or French toast), toast and home fries. It would certainly fill anyone's appetite, and was a tasty breakfast. 

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After leaving Biddeford on Friday afternoon, we drove north on Route 1 toward Portland, making several stops on route, whenever we saw a place of interest. I'll note that some places were seasonally closed, like ice cream shops, so there would have been even more places to visit during the spring and summer. 

We checked out the Southern Maine Indoor Flea Market, located at 578 US Route 1, Scarborough, which is quite large, with numerous vendors selling a wide selection of items, from records to clothes, toys to tools, and so much more. If you're a collector of any sort, this market will appeal to you. As the vendors generally aren't present, there's no haggling over price. Some vendors though were running sales, offering discounts on all of the items at their stall. 

We also stopped at one of the locations of Holy Donut, at 398 US Route 1, Scarborough, which produces donuts made from riced potatoes. I've enjoyed their donuts before, impressed by their texture and taste. When I saw it up ahead on the road, I knew I had to stop there for a donut. There are two locations in Portland too, so you can get your donut fix there as well. 

As it was later in the afternoon, their donut selection was smaller than it would be in the morning, but there were still plenty of good choices.

Their Donut prices.

The Toasted Coconut Donut is topped with a coconut glaze and toasted coconut. It was fresh, with a soft exterior and a bit denser and moist interior. A delicious coconut flavor, with the added crunch of the toasted coconut made this an excellent choice. 

The Holy Cannoli Ginger Glazed is topped by sweet cannoli cream, which is added after you order the donut. The donut has a ginger spiced glaze, and its texture is similar to their other donuts. Another very good choice.

The Cheese Iron, located at 200 US Route 1, Scarborough, is a cheese, wine, charcuterie, candy and speciality food shop. Lots of appealing choices here, and there's a very wide range of different cheeses available. They even sell fresh salads and sandwiches. The wine selection has some cool choices and there's lots of other intriguing foods that will entice your palate. I ended up buying a bottle of wine, an Orange Picpoul from Paso Robles, some cheeses (including a goat blue cheese), and some salted caramels. Definitely a worthy spot you should check out. 

Our final stop, before entering downtown Portland, was at Maine Vintage Toys, located at 650 Main Street (on Route 1), South Portland. It sells a variety of older toys, from action figures to Legos, Pokemon to sport cards. One of the cool items are the Lego custom mini-figures, which depict characters from television series, movies, books, and more. You'll find Sesame Street characters as well as famous wrestlers, horror creatures to Disney characters. 

To Be Continued...

Country Girl Diner: A Tasty Destination in Chester, Vermont

Last week, I took a day trip to southern Vermont, to pick up a Wagyu tenderloin roast, for my Thanksgiving dinner, at the Spring Fork Farm. We arrived in the town of Chester early in the morning, a place I wrote about last year, and decided to start the day by having breakfast at the Country Girl Diner. 

The diner is located in "an authentic Silk City Silver dining car (Serial #178) built in Paterson NJ, in 1944." The diner began its existence in Jaffrey, New Hampshire, but moved to Chester in 1966, 56 years ago. It appears to be in very good condition and is currently owned by Chef Paul Frasca and his wife Jessica.

I loved the ambiance of this place, which was also very clean. It provides a fine sense of nostalgia, and the walls have many signed photos of famous musicians, from all sorts of genres and artists, from Stevie Nicks to Elvis Costello. The restaurant is open from Tuesday to Sunday, from 8am-2pm, offering breakfast and lunch.

The Breakfast menu has the traditional dishes, such as eggs & bacon, pancakes, French toast, and more, but they also serve some more unique dishes as well. Prices are reasonable, and many of the ingredients are sourced locally, from the eggs to the butter. Their pies and baked goods are also made in-house. 

I opted for the Savory Pancake ($7), which is huge, covering the entire plate, and is stuffed with ham and Vermont cheddar. What a delightful crispy exterior, and each bite was delicious, with tender ham, the fine flavor of cheddar, in the interesting vehicle of a crisp pancake. Why haven't more breakfast spots made such savory pancakes, rather than all of the sweet concoctions you usually find? This dish is highly recommended!

There's always room for a side of Bacon ($2.50), which was thick and cured country style. It was cooked perfectly, with a nice crispness to the meaty bacon. #BaconBeauty

The diner especially touched my heart when I found they served a French Toast Sandwich! As my readers know, I believe many more sandwiches should exist with French Toast as their bread, including burgers, chicken cutlets and even pastrami. The Killington Classic ($9.00) consists of a French Toast sandwich containing two fried eggs and 3 slices of bacon, and it too was delicious. The French toast was cooked perfectly, and would be a great vehicle for other sandwiches too. 

Overall, this was an excellent breakfast experience, and I would definitely return here again. Service was also excellent, attentive and personable. If you find yourself in the area of Chester, Vermont, then check out Country Girl Diner.