The Food Guy: Taking time to enjoy time … and two super-fine meals – Charleston Gazette-Mail

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One of many best issues we ever did as mother and father was increase our kids to understand good meals and check out new issues.

In our home, there was by no means one dinner for fogeys after which hen nuggets for the children. All of us sat down on the dinner desk each night time and ate the identical meal that was ready for us — as a household — to get pleasure from. Finish of story.

Consequently, our three now-teenage boys have a deep appreciation for high quality meals and household time. It’s a gorgeous factor.

Alternatively, one of many worse issues we ever did as mother and father was increase our kids to understand good meals and check out new issues.

As a result of now there is no such thing as a speaking them right into a meal at McDonald’s. No pushing off a grilled cheese as dinner. No ordering off the “youngsters menu” ever, even once they have been youngsters.

No, these youngsters have palates. And by that, I imply costly tastes. So with mother and his huge brothers away on an impromptu ski journey final week, I advised my little man I’d take him wherever he wished to go for dinner the 2 nights they have been gone.

Ryan’s picks?

Noah’s Restaurant & Lounge, the place dude ate a lamb shank the facet of his head, and Laury’s, the place he began with oysters, moved on to steak and ended with a souffle for dessert.

I might have a GoFundMe if this retains up.

I child (a bit) however I completely LOVE it. I’d fairly purchase them lobster 24/7 over having them beg for PB&Js for each meal, irrespective of the price.

So as an alternative of frozen pizzas or burgers, we settled right into a quiet desk at Noah’s one night time final week to nibble on pomme frites with truffle aioli and spiced lamb kofta skewers with mint yogurt, apricot jam and pickled onion.

We adopted that with a pleasant Chilean sea bass resting on a mattress of braised white beans flecked with chorizo and kale, plus a huge, moist, falling-off-the-bone tender braised lamb shank towering above a pool of Parmesan polenta and Swiss chard with a spiced apple demi-glace.

Lower than 24 hours later, we have been tucked right into a desk at Laury’s for an additional epic meal.

That night time, dude dove right into a platter of Oysters Rockefeller baked with a mix of bacon and spinach topped with Hollandaise earlier than stealing a few of my Saffron Scallops Par Fazi, pan-seared with jumbo lump crab meat and asparagus with a saffron cream sauce.

With no stopping him now, he adopted that with the restaurant’s fashionable Beef Oscar, a nine-ounce pan-seared licensed Angus beef tenderloin topped with jumbo lump crabmeat, Bearnaise sauce and roasted Parmesan asparagus.

Despite the fact that I loved my South African cold-water lobster tail with baked three-cheese macaroni, I’d forgotten how good that Beef Oscar was since my final go to to Laury’s pre-COVID-19.

We needed to finish two nights of unbelievable eating with a scrumptious bang, so we closed out the meal at Laury’s with two signature desserts — decadent bananas foster (dramatically cooked, set afire and served desk facet) and a pillow-y chocolate souffle that rose into an impossibly massive cloud over the dish it was ready in. That’s, earlier than our server poked into the mass to pour heat chocolate sauce and cream inside for the pièce de resistance.

I can’t even start to explain how particular it was to spend such high quality one-on-one time with one among my sons, and the way a lot we loved “positive eating” collectively in a lot quieter eating places and at a a lot slower tempo than ordinary.

“I beloved simply taking our time and speaking and having fun with the meals with out being in such a rush,” he advised me on the drive residence. “We must always do that with the entire household much more usually.”

So about that GoFundMe.

Talking of eating places, one other trustworthy reader is looking for assist attempting to trace down a few recipes from fashionable spots of days passed by.

We’ve had some fairly superior success on this division up to now, so I’m hoping you may assist me out once more.

“I’d like to have the recipe for the previous Bob Phillips Drive-In coleslaw, which had a novel taste,” reader Elaine Casto stated. Opening in 1941 close to 39th Avenue in Kanawha Metropolis, near the place Jiffy Lube and Walgreens stand now, Bob Phillips was thought-about the “Shoney’s” of its time again then.

“I’d additionally love to seek out the BBQ recipe from the Mountaineer Room, which was once a beer joint years in the past, however now could be Buddy B’s market on Sissonville Drive,” she added. “Thanks, and I like your column.”

Thank YOU, Elaine. Does anybody have any intel on these two blasts from the previous?

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