Smash Burger, Ruth's Chris, & International Cakes by Petra Rosa

         It's been a while since I've posted. It's been a very busy season for me. So...yep...I've basically neglected you. But never fear, you'll be getting your Mel & FTFC fix on a regular beginning now. I've got some things to share with you. Especially with the holiday's approaching.

Bacon Cheeseburger
on an Egg Bun
with Sweet Potato Fries
and a Cheerwine

            For now, I'll start with the short review of a couple of things I tasted this summer. First, I was recently introduced to Smash Burger on Garner's Ferry Road in Columbia, SC. This is where the burgers are "smashed fresh" when you order them. It was juicy with perfect burger flavor.I must say I enjoyed the laid back atmosphere and the music. I had my very first taste of truffle mayo. I rather enjoyed it. Since I wasn't sure which sauce I wanted, I asked for the truffle mayo, regular mayo, and BBQ sauces on the side. I never even got around to using the regular mayo. And yes, I do eat my sweet potato fries with pep-up (pepper and ketchup). If you think that's gross, then boo on you. They have shakes that are pretty delightful also. The new flavor is PB&J. But of course I had no desire to try that. I got the Butterfinger one. (Don't hate, we stayed for 3 hours having great conversation. So I had the shake maybe 2 hours after the actual meal. Then I didn't eat again for 12 more hours. Justified.) Our server was wonderful....talkative yet informative.  Needless to say, I will be a repeat customer.

Ruth's Chris Chocolate Sin Cake

               I also had a birthday since I last posted. I celebrated it for about a month and a half because that's what you're supposed to do when you're an adult with a little pocket money. You celebrate yourself in the way you couldn't when you were a kid.  Anyway, one of my friend's took me to Ruth's Chris Steak House to celebrate. This was my first time going. Overall I very much enjoyed my food. However, I don't think it's nearly as rave worthy as everyone makes it. It's definitely without dispute overpriced. (If you know me you know I'm so cheap I'm a bit on the frugal side. I better be getting the full bang for my buck if I'm going to go all out. And even if I didn't pay for this lunch, I want those I'm with to get their full money's worth also.) Our server here was very nice as well. He had jokes, but hey, whatever makes your work day go by faster. I'm glad they stuck a candle in my flourless cake. And I mean just one and not _ _ (plural) candles.

My Birthday cake from International Cakes by Petra Rosa

            Pretty much since the spring I knew exactly what I was getting for my birthday cake this year. Funny story. Last year I went to the International Festival in Columbia, SC with my mom. Went to the Slovakia booth. We decided to split a slice of cake.  This cake was massive, covered in fruit that was intricately sliced and laid out in patterns on tip of it. The second I took a bite, my mouth had a full blown Carnival going on in there. My mom got very little of this cake we were supposedly splitting. I almost went back the very next day just to get another slice but wasn't able to make it. So I had to wait an entire year to see if this booth would be back up again. I love the International Festival, but this spring I went specifically looking for this one booth. I was ecstatic when I found it! You have no idea. My first question was "Where are you located? Are you local?" And when they said "Off St. Andrews" I could have died. I yelled "Are you SERIOUS!?!?!" Let me explain. I used to live off of St. Andrews. Only a few months prior had I moved from that area. Most of that year that I'd waited, I could have easily WALKED and gotten my cake fix.  The guy behind the table was laughing at my reaction. I think I startled Ms. Petra. My mom and friends think this is hilarious. Only I would wait and entire year to drive to an event to get a cake that I could've once gotten right next door.  Anywho, I made sure to grab a card. When I ordered my cake I said " I don't know what it's called but it's covered in fruit and I'm absolutely sure it's soaked in something." Turns out I was jonesing for some Three Milk Cake. IT's quite DELIGHTFUL and super moist. Everything else she create looks and smells awesome too. I did try the Strawberry Mouse Cake as well. If you're ever in the area, I suggest you give these baked goods a try. They are top notch and first class. Look her up on Facebook. It's International Pastries by Petra Rosa.

Alright folks, I'll continue to get you caught up in another post very soon. I've got a few people to introduce you to. And I just can't wait. 

~Until Again~

Nonnah's

Strawberry Amaretto Cake

So, we celebrated "Yvonne's" birthday last night at dinner. We went to one of my (read our) favorite spots in the Vista  that I don't visit nearly enough. Nonnah's is located on Gervais Street in Columbia, SC. Most of the locals know it best for the amazing desserts and coffee. (In retrospect I should have taken a picture of the dessert case.)

I tend to stick with the same entree when I go: Chicken Skewers with Indonesian Peppercorn Sauce. It's sweet and spicy chicken and pineapples on skewers over wild rice and asparagus. Last night it was a little saltier than usual, but I still loved it and did not leave one crumb. Now, I will warn you. The dinner portions are light and the dessert portions are heavy. If you're a super hungry man, you'll either want to order more than one dinner item or only come for dessert. "Yvonne" had the ham and asparagus crepes covered in Parmesan cream sauce. She said she enjoyed that as well. (Sorry folks, we didn't take any pictures of these. I was very hungry. By them time a photo dawned on me my food was almost gone.)

tiramisu

I try to order a different dessert every time I go since there are so many to choose from. (The crust-less cheesecake is fabulous!) Yvonne ordered the Strawberry Amaretto Cake topped with white chocolate covered strawberries, which I have had before. It is very good. The slice is very thick. You should try it sometime. I had the tiramisu, which isn't on the menu but our very lovely waitress said they usually have it.
Of course we washed this down with with some giant white chocolate mochas. Mmm.

white chocolate mocha

So enjoy the few pictures for your drooling pleasure. I wholeheartedly appreciate the care they take in the presentation of their food.  Realize also, my pictures here aren't nearly as nice as the many works of great local artists they have hanging in their gallery. So if you go, be sure to check out the wall art. If you want to contact or visit the good folks at Nonnah's click here.

~Until Again~

Creative Genius #1: Dr. Robert Young

I'm very excited for you to meet our very first Creative Genius to take the spotlight on the FTFC blog!

Photography by Timothy Paule

Introducing Dr. Robert Young- Creative Genius #1

I must say he has a very impressive résumé. I highly recommend you hop on over to his page and listen to the audio or watch videos. As a matter of fact, I'm listening as I type this out. It's just simply outstanding. His rendition of Steady Study on the Boogie....loved it. Very fun. 

Short Q&A:

Q: Is there one person or event in your life that you feel influenced you the most in keeping your focus to keep reaching for success in your career?

        A:I have so many mentors in my life, but if I had to name a couple it would be Dr. Clifford Leaman (saxophone professor, University of South Carolina), and Donald Sinta (saxophone professor, University of Michigan).  These two people have been extremely helpful to me as [I] matured as a musician and teacher.  I still call them my mentors and I speak to them on a regular basis for advice and suggestions.  

Q: If you could have one super-power what would it be?

        A:I wish that I could travel through time.  I would like to see where I am 5-10 years from now.  

Q: Have you always had a desire to teach?

        A:Ever since the 11th grade I had a strong desire to teach the saxophone at the college level.  It has always been a dream of mine.

Q:Favorite musical artist/composer of all time?

          A:This question is always very hard for me to answer.  I don't know if I have a "favorite" but I do have many iconic figures that move me as a musician.  Some of these include: Cannonball Adderley, Miles Davis, JS Bach, Mischa Maisky, Eighth Blackbird...etc.  This list is very eclectic, but it is a good representation of my taste in music.

Bio:

Robert Young joined the faculty of SUNY-Potsdam’s Crane School of Music in the fall of 2012. Dr. Young previously held teaching positions at Wichita State University, University of Michigan, Albion College, and the Ann Arbor School for the Performing Arts. In the summers of 2007-2010 he was on the faculty of the M-Pulse Saxophone Workshop held at the University of Michigan where he taught with renowned professor, Donald Sinta.   Dr. Young serves as Secretary on the Executive Committee of the North American Saxophone Alliance (NASA).

Dr. Young has received numerous awards of regional, national, and international acclaim including semi-finalist at the 2009 Concert Artists Guild International Competition (NYC), silver medalist at the Fischoff National Chamber Music Competition, 3rd Prize Winner in the North American Saxophone Alliance Quartet Competition, 1st prize of the Society of Musical Arts Competition, Winner of Tuesday Musicale of Detroit Competition, 1st Prize in the Josie Etta Daley Young Artist Competition, 3rd prize in the 2005 MTNA National Collegiate Young Artist Competition, 1st prize in the 2002 MTNA National Woodwind Competition, winner of the USC Young Artist Concerto Competition, and a finalist in the University of Michigan Concerto Competition.

He has performed with ensembles such as the PRISM Saxophone Quartet, Detroit Chamber Winds and Strings, Wichita Symphony Orchestra, Charleston (SC) Symphony Orchestra, and University of Michigan Symphony Orchestra. He has appeared as a soloist with the Wichita State University Orchestra, Wichita State University Wind Ensemble, Minot Symphony Orchestra, and the University of Michigan Concert Band.

Dr. Young has been invited as guest artist and clinician at several colleges and universities across the country such as the Rice University, University of North Texas, Curtis Institute of Music, University of South Carolina, Furman University, University of Idaho, Minot State University (ND), Oklahoma State University, and the University of Tennessee.

Dr. Young earned his Doctor of Musical Arts (2010) and Master of Music (2008) degrees in saxophone performance from the University of Michigan where he studied with Professor Donald Sinta. At the University of Michigan, he studied jazz saxophone with Dr. Andrew Bishop and was a recipient of the Lawrence Teal Fellowship. Young received a Bachelor of Music degree from the University of South Carolina (2006) in saxophone performance where he studied with Dr. Clifford Leaman.

Robert Young is a Conn-Selmer artist, and plays Selmer (Paris) saxophones exclusively. He is also endorsed by RICO International and plays exclusively on RICO Reserve saxophone reeds.

For more information or to contact him, please visit these sites.
http://www.robertyoungsax.com/
http://www.crane-saxophones.com/

I Want to Go to Buffalo Chicken Dip Nachos

I think this clip from the Boondocks will forever be the first thing I think of when I hear "buffalo chicken". 
I got this recipe from someone a few years ago who got it from some restaurant staff who swore them to secrecy. I in turn was told I couldn't share the recipe with anyone other than my mother. I abided by this for quite a while although I wanted to say "if it's that big of a secret they wouldn't have shared it with you." BUT last year sometime I was strolling around a certain well-known nation-wide grocery chain minding my own business. Then what do you know? Basically this exact same recipe was posted at an aisle end-cap with an instructional video. The only difference is they put specific brands on the ingredients. I've also seen it posted various ways all over the internet. (Some people use bleu cheese crumbles-yuck!) I believe that made my agreement null and void. I've cut down on the ranch and hot sauce from the original recipe because it was way to much. (A whole bottle of both hot sauce and ranch? I mean really? That's just wasteful unnecessary.) So lucky you, I get to share.  I should also note that I don't use as much celery as is listed here, simply because I'm not much of a celery fan. But if you omit it, it feels like it's missing the crunch. Here goes:

Buffalo Chicken Dip/Nachos

1 lb of shredded white meat chicken, cooked
    (You can use 2 can of chunk chicken or some mildly seasoned leftover chicken if you'd like.)
1/2 cup chopped jalapenos
    (Use fresh if you like it super spicy or pickled if you want to turn the heat down a bit.)
3-5 celery chutes, chopped
3/4 cup of your favorite hot sauce or buffalo wing sauce
8pz pkg cream cheese
1 cup of ranch dressing
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
bag of tortilla chips
(If desired, garnish with salsa, sour cream, celery, cracker crumbles, lettuce,etc)

In a large pot or pan at medium hot on the stove top saute chicken, celery  and jalapenos. When it's semi-browned and well blended, add cream cheese. Stir until melted and well blended. Add hot sauce and ranch. Stir. Reduce heat. Let simmer maybe 10 minutes at least. 
If all you wanted was a bowl of dip to set out, then stop here.

Now to make some nachos.
In a pan, line sections with foil (like in the shape of a bowl) for however many individual servings you'll need (up to 6). Toss tortillas in each. Cover each with dip as much or as little as you're planning on eating/sharing.  Sprinkle with both cheddar and mozzarella cheeses. Put this in the over on low heat or warm just long enough for the cheese to melt. When individual portions are ready, top it with salsa and sour cream or whatever else as desired. Even more jalapenos if it so pleases you. :)


Now you may (blow first) delight in your super spicy snack!

-Until again-

**Did you try this or a variation of it? How did you like yours? Comment below.**

Calling All Artists and Chefs (Well The Good Ones At Least)

 Happy Thursday guys!
I'll begin posting some spotlights for visual, musical, literary, and culinary artists in the near future.  If you or anyone you know may be interested (visual or musical artists, dancers, writers and aspiring chefs) please let me know and/or forward them this link. I'll check them out.  All I'll need is for the artist or chef to email a photo, a bio (which can be very professional or laid back however you choose) and a link to your website(s) if you have one. If/when I choose to post a spotlight I may send you an email back asking you a few extra fun/serious questions (no more than 5). I'll also let you know when you will be featured--if you are featured. If I've already sent you a personal invitation, you will definitely be featured, pending your agreement to participate.  I usually make it policy to use aliases for people mentioned on the blog. But the artist spotlight will contain your actual name or stage-name for obvious reasons. Bios may be subject to editing.
I may add a section for "awesome kid artists" as well if there's enough feedback.
 Thanks a bunch for your time! Have a blessed day.

photo by Tragena Owen of Determined Dreams
quote by Mel El