Food Focus Friday – Two Tonys and a Southern Temptress

I have many interests including film, sports, reading, acting, but like most, I also have a keen interest in food. As a former abstemious wrestler (high school not WWE), I would often forego indulging for over a week. No longer. I am also the proud son of an Italian mother who loves to cook, and who learned from an amazing cook, my Grandma DeLorenzo. Lastly, I am a capable cook, which means, if there is food in the fridge I can make something to eat. I do not love to cook; I love to go out to eat. So, let’s talk food.

Geno, Pat, Jimmy and Tony

Sounds like a reunion in a Scorcese film, but it is actually a list of establishments in Philly that make cheesesteaks. My students and son often ask me my favorite food. Now, this answer differs from the classic question, what one food would you choose if you could have only one? My answer to that is hamburgers. Lots more variations. But without apocalyptic shortages, my favorite food is Philly cheesesteaks, by a mile (or at least 12 inches).

I had grown up on the cheesesteaks of local pizzerias and the chain D’Angelo’s which makes a decent attempt; however, I had never actually had a cheesesteak from the city of Brotherly Love. I had heard all the reviews and stories, I just never had access. Luckily, one of my good friends relocated to Jersey, just 10 minutes from Philadelphia. He invited me for a visit. I accepted. That night, I ate four cheesesteaks in a 12-hour period. I would not recommend it. I had one for dinner, one before the Phillies game, one at the Phillies game, and one late night delivery. Technically, two of those were consumed and most likely made in New Jersey, but close enough.

They were all delicious, but the only one that was a destination score was the one before the game. It came from Tony Luke’s. My buddy Andy told me they had the best, and who was I to argue. He also noted that Sylvester Stallone ate there while filming Rocky. I mention this, because since that day, and after a couple of Tums, I have sampled cheesesteaks in many states and many locations. Nothing compares. This obsession also led me to weigh in on the great debate between Geno’s and Pat’s, two legendary establishments only a few feet apart. With my oldest son Andrew, someone who shares my obsession, in tow, we made the trip down the Jersey Turnpike and had Andy take us to the spot.

Learning my lesson, I knew I could not eat two whole subs and expect no discomfort, so we bought a sub from each place and ate half. Verdict. Pat’s by a smidge, but no Tony Luke’s. I have had friends regale the offerings of Jimmy’s , Sonny’s and D’Alessandro’s, and to be fair, I have not tried the subs from the latter two, but for my money, Tony Luke’s makes the best cheesesteak. Tell them P and Rocky sent you.

P.S. I made it my duty to find a good cheesesteak near where I live in SC. Piece of advice, ask the locals. One kind bartender suggested Tony’s Famous Pizza, a few miles from my condo. Solid entry and tasty. Something about the name. Panic averted.

The Other Tony

This time I am taking about Tony the Tiger, but you have heard enough about my personal eating habits. I like Frosted Flakes, but I want to wax nostalgic about not the product, but the container.

When I arrived in South Carolina, I soon realized there was no Stop and Shop, no Big Y. There was the Piggly Wiggly, Lowes, Publix, and the Food Lion. My first trip was to the Food Lion as it was the closest. I am now a Food Lion MVP. I know you were concerned. I mention this, but because, although the supermarket has a classic lay-out, there are some subtle differences in product offerings. For example, my partner and I cannot find Ken’s Classic Italian dressing, anywhere. Curious. Also, the Lion has chicken patties but not Weaver brand. Weaver brand has the pork filler. All the flavor is in the pork. Back to Scorcese films for reference. Aside from those slight disappointments, I was also presently surprised. They carried TastyKakes in droves, including my favorite the Butterscotch Crimpet. Don’t scrimp on the Crimp. They also had Kellogg’s cereal in the variety pack.

I grew up with the variety pack. I used to live on it as a staple, and it was the only food item that had to accompany us on vacation to Vermont. How do you choose? You don’t have to. Another cool aspect, is that I could trade boxes with my brother or cousins. I will take two Corn Pops and a Apple Jacks to be named later. Finally, the box could serve as its own bowl. You could pour the milk right into it. Efficient. Crafty. I was not too adept at it, crushing the corners of the box allowing milk to spill all over the table, but what joy in the attempt.

I had seen some variety packs in the Northeast, but not Kelloggs. Do you think I scooped this up? You bet I did. I do not even attempt the building of the milk canal as I need two boxes just to satiate my appetite, so I do what adults do – I poured them in a bowl. Here’s the rub. Each of the cereals comes in pairs. Cocoa Krispies, no problem. Frosted Flakes. Fruit Loops. Lay-ups. Corn Pops. and Apple Jacks. How dare you, Sir? Being the problem solver I am, I bought a large box of Apple Jacks to augment. Not Corn Pops. I am not a glutton.

What is your favorite cereal?

The only other comment I will make is that, during my recent trip to the Lion, I purchased the circular individual containers that have the correct amount of cereal and obviously a better design for milk retention. Better design, better marketing, but where is the fun? As I child, I never cried over spilled milk, but my mother probably did.

Southern Temptress

I would be remiss if I did not mention a culinary find, famous in the Carolinas. Before I go anywhere, I do research on the top restaurants and the foods signature to the city, region, or state; I then do my best to partake. South Carolina is known for their seafood, and much like Maryland, crab is king. However, from first taste, I fell in love with the tempting queen, She-Crab soup. She-Crab is like lobster bisque made with crab meat, sherry, and cream. It is called She-Crab because it also includes crab roe. Unlike most of the lobster bisques I have tasted, the meat is still intact and succulent, not blended into the soup. I have had a remarkable lobster bisque with huge chunks of lobster, but that was pure luck. If you are interested, I can tell you where, next week. I just want to begin to embrace change and the local cuisine, and the She-Crab has not disappointed.

Going Out Shout Out – Hot Fish Club

As stated before, I don’t like to cook, and I like to acclimate to my environment. Consequently. I have tried many different restaurants for different meals in different locations. I have eaten in Georgetown, Pawley’s Island and Murrell’s Inlet. I have eaten breakfast, lunch and dinner.

This week’s Shout Out goes to a place, Eileen and I were eager, but reluctant to try, The Hot Fish Club on the Marshwalk in Murrell’s Inlet. We have been to several restaurants whose street appearance and facade belie the establishment, itself.

The view of the Fish Club, from the street makes the restaurant look small and dated, but that is far from the case. We arrived before 4 (when they open for dinner) on a Friday night to beat the crowd. We did not beat the crowd. Several parties had reservations and several parties had also already staked claim to the waiting list.

It is clear why. Once inside, the small bar area opens up to a large dining room with a screened in porch attached. There is a room off the bar area for seating as well.

The menu is thorough and eclectic, offering unique house favorites, steam boils, and sushi. Eileen had the tuna tataki and the tuna sashimi, and they were both delicious. I had.a hard time deciding as everything sounded enticing. I chose the Lobster Pot Pie, and started with the She-Crab soup (see above). The She-Crab was the heartiest I have tasted in six tries and loaded with crab meat. Both the soup and the entree were a bit salty, but I like salt and never salt my food until I taste it. The lobster pot pie contained lobster meat, fresh shrimp and scallops. I could only eat half.

After our meal, we decided to go behind the restaurant to the Gazebo. A much less formal atmosphere, but customers still have access to the delicious food. There are tables in the gazebo and stairs to another landing dining area within it as well. Leaving the gazebo, there is a deck with more seating.

The property also has benches where you can watch the sunset over the Marsh Walk and a large lawn with a playscape to entertain young children and cornhole for the older crowd.

Service was efficient and the price was reasonable for the quality of the food. The customers ranged from 2 -82 and everyone seemed to be content and satisfied.

My recommendation. Join the Club.

Until tomorrow – Sports Shorts Saturday

Love and Laughter…and Good Eating

P.