The Bank

Those who know me are aware that I'm a retired banker.  After a career that spanned over forty years, banking is definitely in my blood, so a restaurant called The Bank is certainly one I had to try.  We've driven to Washington, NC, affectionately known as "Little Washington",  on many a Sunday, but the Bank is closed on Sundays, so when we decided to go boat shopping there on Saturday, lunch was surely to be a major part of the trip.  After a stop at Park Boat Company to look at pontoon boats, we drove downtown and found The Bank bistro and bar on Main Street.

It's in the old Bank of Washington building, and a painting of what the Bank must have looked like in its very early days hangs above the vault.

Yes, the original bank vault is still there, behind the bar, and it's used to store liquor, wines, glasses, and everything else needed to operate an excellent bar.  I'm going to have to get a phone with a better camera, or learn to do a better job with the one I have, because I'm afraid my photos just don't do this place justice.  I was fascinated by the vaults (the door to the second one provided entry into the rest room area);  they reminded me of an old bank where I had worked in Washington, D. C., in 1972.

When we entered, there was a keyboard player set up to the right of the door, and a large party was filling most of the front section of the restaurant.  We continued back to the bar area and found a high top table somewhat removed from the birthday party crowd.  We were prepared for a delay in service because of the large group, but our drinks were brought promptly.  We ordered the Parmesan-stuffed mushrooms as an appetizer and perused the menu to decide on our mains.

The mushrooms were generously stuffed with a creamy and cheesy filling that was quite delicious, and went perfectly with a nicely chilled glass of Sav Blanc.

David decided on their burger, and I had the winter salad for my main course.  The burger was a little more done than medium; but was still juicy and tasty,  served on a sourdough bun with lettuce, tomato and red onion.  To this he added bacon and blue cheese, and a side of cole slaw.  I didn't taste the burger, but the slaw was quite interesting:  the dressing had a distinct orange flavor, and sure enough, we could see flecks of orange zest upon closer inspection.

My winter salad was comprised of spinach, mixed greens, goat cheese, green apples, candied pecans, and dried cranberries.  I chose the balsamic vinaigrette, and like an idiot, dumped the entire vial on the salad without even thinking.  It was definitely too much dressing for the salad.  Frankly, I prefer the chef to dress my salad for me;  I believe he or she knows better how that should be done;  but I can only blame myself for destroying what was surely delicious when it came out of the kitchen.

As usual, I forgot to take pictures of our main courses.

We shall return.

A Weekend in Wilmington

David Autocrosses.  For those who don't know what that is, it's an SCCA (Sports Car Club of America) sponsored competition also known as Solo, which involves competing on a closed course marked out with pylons.  Cars are classed with comparable cars, each car runs individually, and at the end of the day awards are given for the fastest time in each class, the fastest time overall, and the fastest PAX time.  PAX is a factor that is designed to equalize the different cars.

The car David drives is a Formula 500 car.  Most of the cars that compete are production cars that may or may not have been modified to compete in Solo events.  David's car is pretty much a racecar and nothing else.  Since it's very difficult for him to get in and out of the car, my job is to be his pit crew between runs.  And since I'm the only member of the pit crew, I am the Pit Chief.  And I am important.

For that reason, when we go to an out of town Solo event, I am to be spoiled.  Royally.

A couple of weeks ago, there was an event in Wilmington, NC, which involved competition on Saturday and Sunday.  Since Wilmington is about two hours from home, this definitely qualified as a spoil Georgia event.  We left home around noon on Friday, and stopped at Hardees for lunch.  Nothing spoil-worthy there, although their chicken tenders are pretty tasty.  Around three we arrived at our home for the weekend, the Hilton Wilmington Riverfront.  Now we're talking.

After we settled in, we walked up the street to explore the area a bit.  There's a main road lined with bars and restaurants, and the perfect place to stop for a cold beer.  The waitress recommended an IPA, which we both enjoyed.

 I had made dinner reservations at RX Restaurant and Bar, which got great reviews from just about every site I visited.  We decided to take the hotel shuttle to get there, even though it was only about a mile.  I just wasn't comfortable walking back to the hotel after dark, and we were unsure of the parking situation.  After a short wait for another group going to the same restaurant, the shuttle whisked us off, and stopped at what was obviously the wrong place.

 But everyone got out, so we did too.  Then we found the door, on the corner of the building, and realized we were at the right place.

RX is definitely a popular place;  the bar was bustling at 7 PM, and I didn't see any empty tables other than the one where we were seated.  I started with a Dirty Bombay Sapphire Martini, and David had a Belvedere Martini with a twist.  Both were perfect.

For our appetizer, we shared the Herbie's Beets, Blueberries, Mixed Greens, Blue Chevre, Pecans, Grilled Peaches, Gastrique.  This was fresh and delicious, and the perfect size for two to share.

RX changes their menu daily, and it's been a while since we dined, so I'm not positive about the details of our entrees. But wait!  Google can find even older menus if I remember some of the details!  So:  I had the Golden Tilefish, Sweet Corn Risotto, Red Russian Kale, Sunflower Seed Gremolata.  And Oh My!  It was probably the best fish I have ever eaten in my life.  Every single item was perfectly cooked, and each of the flavors complemented the others.  The sunflower seeds were toasted to perfection and provided such a nice, nutty crunch to the dish.  With my fish, I had a glass of Pinot Grigio which was the perfect choice.

David's choice was the NC Sheepshead, Grilled Squash, Charred Onions, Peppers, Tomatoes, Poblano Vinaigrette. 

I'm always grateful when we taste each other's entrees and are both happy with what we ordered.  While his was delicious, I would have hated to have had to do the "half-and-half" routine that we do when one or the other of us is not thrilled with our choice.  More often than not, we're both happy.

For dessert we shared the Sticky Toffee Pudding with Homemade Bourbon ice cream.  What can I say?

As far as the AutoX event is concerned, David took FTD (fastest time of the day) both Saturday and Sunday.  It was insanely hot and humid (the event was appropriately named the July Fry), but we still had a great time.  On Sunday we were treated to visits by family who live in the Wilmington area, which definitely enhanced the fun.

A Much Too Dirty Martini

David and I have been busy with lots of "stuff", some of it more pleasant than others.  Most recently we've been working on his mother's beach house, getting some much-needed maintenance done and making it a little more comfortable for us, since we now live close enough to visit frequently.  On Tuesday evening we headed over to Jackie's American Grille for dinner.

David ordered their Lemon Jack Martini, which we had tried before, but forgot to ask that the rim of the glass not be sugared.  It was still tasty, but we both prefer a not-so-sweet drink.  I decided on something simpler, a Tanqueray dirty martini.  After the first sip, I knew it had much too much olive juice, and while I never send anything back in a restaurant, David encouraged me to ask that it be altered.  I explained the situation to our waiter, suggesting that more gin be added and the drink re-shaken, and that would probably solve the problem.  He returned, and I tasted the drink, only to find it even saltier than the first one!  So back he went again, and when he returned there were pieces of broken ice floating in the glass.  What I now had was a watered-down salty glass of cold gin and olive juice.  I was prepared to give up, but the waiter wouldn't allow that, and suggested just a Tanqueray martini with olives.  This he brought, with the olives on the side just in case, but not before our entrees arrived.  I prefer my cocktail before dinner and a glass of wine with my meal, but that just didn't work out this evening.  Still, the martini was now drinkable, and I enjoyed it with my meal.

For his entree, David chose the Triple Smoke Burger, an 8-oz Certified Angus Beef burger topped with Nueskie's Applewood Smoked Bacon, Rogue Smoky blue and smoked mayo, and served on a toasted brioche bun.  The burger arrived cooked perfectly medium-rare as requested, and accompanied with a side of Jackie's green onion hash browns.  I would have tasted the burger, but I tasted my meal first, and there was no way I was putting any other flavors in my mouth than the delightful ones on my plate of...

Pan-Seared Scallops Portofino, served with white cheddar-orzo mac & cheese and grilled asparagus.  I had asked for my scallops rare, and while they were a little more done than rare, they were still perfectly acceptable.  Their flavor was just exquisite, and while I wouldn't ordinarily think of pairing mac & cheese with scallops, this was the perfect accompaniment.  The asparagus were perfectly cooked, with a nice char from an actual grill (not a hot-top pretending to be a grill), and still slightly crispy in the center.  The three items combined perfectly, and I enjoyed every bite.

Afterwards we decided to share a dessert, and our choice was a salted caramel-apple cheesecake.  The waiter hesitated to even offer me anything salted, and we all shared a laugh.  He agreed that the martini was awful;  he had tasted it when I sent it back.  In any event, the cheesecake was delicious and the perfect end to what turned out to be a perfect evening.

Impromptu Dinner Date at Chef and the Farmer

I "forgot" to take something out to thaw for dinner, so at around four I decided we needed to go out to dinner.  Since we were going to Kinston around five, Chef and the Farmer seemed the right choice.

Reservations are generally necessary there, but as we arrived before six, we were able to get a nice table for two with a great view of the kitchen.  I ordered a dirty Bombay Sapphire martini, and David had a vodka martini with a twist to start the evening.  As we were enjoying our cocktails, I noticed that Chef Vivian Howard was present in the kitchen, and her husband Ben was in the front of the house.  This is unusual in our experience, and when I saw the camera perched on a tripod above the stove, I knew there was some filming being done.

Our server strongly suggested that we try some of the dishes featuring local squash, which is definitely in season this time of year.  I know that to be true, as I've been enjoying some fresh from my mother-in-law's garden this past week.  We decided to share a Small Plate, the Fried Squash Blossoms, squash and onions, zucchini pickles, smoked gouda, spicy tomato.  The squash blossoms are stuffed with a filling made of squash and caramelized onions which are simply cooked to death to be incredibly soft and sweet.  The stuffed blossom is then coated in a coarse-ground cornmeal and fried in what must be the hottest oil ever.  We could actually hear them being dropped into the fryer, the sizzling sound was so loud.  The fried blossoms are placed on a puddle of melted smoked Gouda cheese and garnished with delicious ripe tomatoes and very lightly pickled zucchini and squash slices.  Soooo delicious!

For his entree, David chose the Bourbon Braised Pork Shoulder Lasagna, sweet potato, country ham greens.  I tasted the greens first, and they were just the perfect combination of fatty, salty, country ham and delicious greens cooked until tender but not mushy.  The "lasagna" was wrapped in a pasta sheet, and the flavors of the tender pork shoulder and the sweet potato blended perfectly.  I was almost sorry I had ordered something else.

Until I tasted my Rice Crusted Catfish, blue crab, sweet corn, summer squash, jalapeño.  The fresh white catfish filet was coated with a light rice crust and fried so quickly that there was no trace of oil.  Nestled atop a bed of crabmeat, fresh corn, crisp-tender squash and slightly spicy jalapeño, the combination of flavors was spectacular.  With my catfish, I enjoyed a nicely chilled glass of Pinot Gris;  the perfect accompaniment. 

While we were eating we noticed more filming taking place, where it appeared that Chef Vivian was instructing one of the chefs in the proper preparation of a dish.  Later the camera crew followed as meals were served to a larger table, and the diners commented on their meals.  I'm not sure exactly what this filming will become, but it's clear that Chef and the Farmer, Vivian Howard, and her husband Ben Knight are aiming for the stars.

For dessert we shared the berry cobbler topped with basil ice cream.  Delicious!  How lucky are we to have such a fabulous restaurant here in the middle of nowhere?!

Sunday Brunch

One of my favorite things to do on a Sunday is to hang out at home with David and make a fabulous brunch, complete with cocktails and wine.  And that was the plan for today until we sat outside on the front porch with our morning coffee (as we do every morning), and saw what an absolutely gorgeous day it was.  It just seemed a shame to stay inside, especially after the not particularly entertaining week we'd had.

Since we needed to go to Raleigh to pick up a cargo carrier that David had ordered from Northern Tool, we decided we'd do that and make our monthly Costco run, in spite of the fact that I absolutely hate to do that kind of thing on Sunday when all the poor slobs who aren't retired are forced to run their errands.  Usually our Costco run involves lunch at Brio or the Black Cat Cafe, and a walk through the mall, but the truck needed to be washed and the gas light had come on yesterday afternoon, so we decided to take a slight detour to fill the tank at Sheetz and our tummies at one of our favorite Greenville restaurants, Starlight Cafe.

Of course, brunch is not brunch without a Bloody Mary, and Starlight serves a nice spicy one, garnished with huge olives and pickled okra.  After all, we are in the South.

The owners of Starlight have a farm.  That's right;  they grow the food they cook and serve.  Not all of it, of course, but what they don't grow is carefully sourced from local providers.  Every Sunday, their brunch menu features the Egg of the Day, the egg portion of that dish being organic eggs laid by their own hens.  It's almost always what I choose.  Today's selection was a ginger-fried North Carolina flounder fillet served alongside fried rice with cabbage and sweet corn, topped with a sunny-side-up egg.  Decorating the plate was a delicious spicy aioli which was the ideal sauce for the incredibly crispy fish.  The egg was cooked perfectly, and the yolk provided a delicious sauce for the fried rice.

David's not an egg fan, so today he chose the Chicken and Waffles.  A buttermilk-fried boneless chicken breast is perched atop a delicious and crispy cheese waffle and lightly "sauced" with honey butter.  We are not generally fans of fried foods, but Chef Tobias knows how to get a delightful crispy crust without leaving any oiliness in the finished product.  Both David's chicken and my fish are incredibly crispy and light.

On proofreading this, I realize that I've overused the word "crispy".  No, I really haven't....

Dessert at Starlight is often their homemade ice cream, but today's featured dessert is the Elvis.  It's a banana cake, filled and frosted with bacon and peanut butter frosting and drizzled with grape jelly sauce.  Nah...not me, although I must admit that up until the grape jelly part it sounded good.

Pizza from Chef and the Farmer

We rarely eat pizza here at home, because we're not fond of the typical "American style" pies that you get in most places. The one exception has been Rucker Johns (a small chain of three restaurants that started at the beach and now has a location in Greenville), who makes a nice thin crust pie with interesting toppings.

Chef and the Farmer is a highly-acclaimed restaurant in Kinston, which is an oxymoron in itself, as Kinston is definitely not a fine dining mecca.  Chef Vivian Howard grew up in nearby Deep Run, and after living and working in New York City, she and her husband moved back home and opened their restaurant.  The restaurant offers innovative cuisine using fresh local ingredients, and all of the dishes have a decidedly Southern flair.  Some of you may have seen Vivian on the Today Show last week, when she did a segment showing how to make her mother's chicken and rice, and then transform it into meals for the rest of the week.  She was also the subject of a PBS series entitled "A Chef's Life" that did a wonderful job of showing her commitment to using fresh ingredients sourced from local farms.

Year before last, a kitchen fire burned the restaurant to the point where they were closed for several months.  During that time, they kept their staff on the payroll, to ensure that they still had quality help when they reopened.  One new addition after the fire was a wood-burning pizza oven, and they offer the pizzas as a menu item in the restaurant, as well as for carry-out from the wine shop that's attached to the restaurant.

So last evening, after having spent the day doing particularly dirty, sweaty work with a back that was already sore, I sent David to pick up a pizza for dinner.  I didn't even look at the menu online, leaving him to make the decision; and he rightly chose the Crookneck Squash Pizza with roasted garlic, parmesan, Benton's bacon, and dill.  The crust was thin but still had a nice chew, unlike some thin crust pizzas that have an almost cracker-like crust.  The squash was thin lengthwise slices made with a vegetable peeler, the dill was fresh, and the roasted garlic flavor pungent and sweet at the same time.  I usually leave the ends of the crust on my plate, but much to David's chagrin I polished off every tasty bit.

Chef and the Farmer has become a destination restaurant for folks all over the state.  We're so lucky to live fifteen minutes away!

Chef and the Farmer Website

Reflections

As we have now come full circle, a little reflection.  On this trip, we learned a lot about ourselves and how we will travel in the future.  We've learned that organized tours aren't really our thing, and that it really is about the food.  While we enjoyed most aspects of our vacation in China, and are definitely glad we went, it's not the type of vacation we're likely to repeat.  Flying from city to city and moving four different times during two weeks did not make for a relaxing vacation.  In the future our trips will revolve around doing something that one or both of us enjoys, like cooking, eating, driving exotic cars, watching auto races, or lying on the beach with cool drinks.  Those activities may involve traveling to Europe, or Canada, surely the Caribbean; or maybe just a short drive down the road.

The Good, The Bad, and The Ugly, in reverse order:

The Ugly: 

Without a doubt the experience of our trip home was the ugliest part of the vacation.  I have written a letter to United Airlines and have not yet received a response.  I'll follow up if I don't hear back with satisfactory compensation within the next week.  There's no excuse for Business First Class passengers traveling roundtrip to China to be given a non-existent hotel room at a budget motel when the missed connection was clearly the airline's fault, and coach passengers are lodged at the Hyatt Regency.

The next ugliest thing about our trip was the pollution which we encountered everywhere.   It was worse in the big cities, but was bad even along the river during the cruise portion of the vacation.  I had burning eyes and a scratchy throat the entire time we were there.  I felt so sorry for the children who will live their entire lives never seeing really blue skies.

The Bad:

Smoking is commonplace in China, and there are very few no smoking areas.  In one of the hotels, apparently the smoking floors were all full and smoking guests were placed in rooms on non-smoking floors.  This did not stop them from smoking in their rooms.  Smoking is also apparently allowed on tour buses, and the bus we used in Xian had a horrible odor of smoke which permeated everything on the bus.   

While the food wasn't memorable, in most cases it was quite good.  The exception was the box lunches, which were just awful.

The Good:

While flying from city to city wasn't particularly fun, it was necessary in order to experience as much of China as we did.  Viking has this process down to a science, and made it as painless as possible.

Our hotel accommodations were nothing short of spectacular.  Every hotel was a five-star accommodation, with wonderful amenities and great restaurants. 

But the very best thing about our trip was the group of friends that we made during the two weeks.  These are people who I know will be friends for many years to come.  In fact, a reunion has already been scheduled with six of the eight of us!