My Blue Apron Review

Last week, I blogged and bragged about cooking steak dinners from Avril-Bleh's Meat Market.
Well this past week, I was back in the kitchen!

Have you ever heard of Blue Apron?

Blue Apron is a meal-making home-delivery service that ships fresh ingredients and chef-designed recipes right to your doorstep. I call it "Meals for Dummies".
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Every thing you need to create 3 healthy, fresh and seasonal meals (including the step-by-step recipes) magically arrives on your doorstep with the help of a eco-friendly refrigerated box. The Meat and Fish or Vegetarian meals you receive are based on your own personal dietary preferences, and the properly proportioned ingredients are always “in-season” and “guaranteed fresh” from local farms and artisans. Each ingredient is washed, packed, sealed and labeled. Each meal is between 500-700 calories and will introduce you to new ingredients, flavors and cooking methods you never knew existed.  The three meal plan for two people costs $59.94 (including shipping).

• Could this be the answer to my "I suck at grocery shopping" problem?
• Could this be cheaper than eating out every night?
• Am I a good enough cook to really make the meals?
• Will I make one meal and never get around to making the others?

Well, thanks to Blue Apron's generous "free meal for friends program," I received my first Blue Apron delivery last week!

I asked my friend, Tracey, if she'd be interested in test driving the Blue Apron delivery with me. She is loads of fun, a great cook and loves trying new things. By recruiting a Blue Apron Buddy, the "fun factor", my confidence, my commitment to making all of the meals went way up, the workload went way down and Tracey's husband, Mark, was willing to photograph the process....BONUS! Tracey and I love to try new things and aren't afraid of any ingredients. Mark....not so much. Like Captain John, he has a salt, pepper and butter kind of palate. So, Tracey added a "Protein" to our menu and prepared Grilled Salmon with Butter and Lemon Pepper and corn on the cob.

This was our Blue Apron menu (I chose the vegetarian selection):

OUR BLUE APRON VERDICT:

My expectations were set pretty high and my first Blue Apron experience EXCEEDED those expectations! Blue Apron just does a great job of helping you have a fun experience as a chef--without any of the annoying stuff like meal planning, recipe selection, shopping, measuring and waste.

The Fusilli Con Buco Pasta, a lemony, buttery, zucchini pasta dish garnished with fresh mint, was slightly bland but really came alive when eaten with the Kachumber Salad, an heirloom tomato, cucumber, mint and red onion salad with a lemony Masala spice dressing.

The Palak Paneer, is a classic Indian dish that combines sauteed spinach, Paneer (an unaged cheese), garlic, ginger and warmed Indian spices with yogurt. The result is creamy, flavorful and delicious!

Tracey's Grilled Salmon with Butter and Lemon Pepper was outstanding and a great addition to the menu. Tracey and Mark lived in Alaska for quite a while and they claim this is their favorite way to cook fresh salmon. She says she just tells Mark to rub butter on the salmon plank, stick it on the grill (skin side down), sprinkle with lemon pepper and flip it when it looks browned. 

The Blue Apron process was so much fun, pretty darn easy and very convenient!  Tracey was a big part of that--she had all of the bowls, knives, pot & pans and utensils ready. The only ingredients not included were salt, pepper and olive oil--and again, Tracey took care of all of that!

 

The ingredients were super fresh, high quality and perfectly portioned. Because the amount of food that shows up is exactly the right measure of each ingredient, there are fewer moments of realizing that you really weren't able to come up with three more meals that use up that bunch of cilantro this week, and end up throwing the rest away.

The Blue Apron Recipes are printed on a single two-sided sheet of paper with great photos and well-thought-out instructions.  But even better, they are laid out for simplicity, speed and minimal use of pots/pans/dishes. As someone who tends to use every dish in the kitchen when I cook and not always getting the timing of different steps right, I really appreciated the tips.

Because the Blue Apron folks pick the meals for you (within your stated dietary constraints), you're likely to try new tastes and combinations of ingredients that you wouldn't necessarily seek out yourself, like the Patak Paneer, which was our favorite.

Blue Apron is NOT for picky eaters and not for single households. The recipes often include unusual ingredients, mystery spices and creative combinations of tastes and textures---great for Tracey and I but not so good for Mark or Captain John. The portions were generous-too much food for two people. 

I'm going to order Blue Apron meals ONCE every month and plan to continue sharing the "prep, chop, cook and eat" duties with friends. More frequent deliveries and cooking solo may sour the fun and anticipation.

Is it worth the cost?  I say "Yes!"--- but share the experience with family and friend for a true Great Plate Experience!

For more information on Blue Apron, check out their website and be sure to look at their wonderful selection of recipes.  After a few more deliveries, I'll be getting my free meals for Friends, send me a comment if you're interested.

Click HERE for our Blue Apron Recipes.

 Fusilli Con Buco Pasta

Palek Paneer with Naan and Kuchumber Salad

Vegetable Nicoise Salad

The Meal of the Week

Ali the Butcher at Avril's

This week's Gr(eat) Pl(ate) Meal of the Week was so good that I actually had it 3 times this week!
The most surprising part about this meal was not that I had it 3 times but that I cr(eat)ed 2 of the 3 meals in my own kitchen--and cooking doesn't happen very often in my cramped little kitchen.

A little background on why I don't cook:
1)   I am NOT a fan of grocery shopping-- I don't enjoy it and I'm not good at it. I usually run into the grocery store, get overwhelmed and walk out with something like 10 yogurts (or whatever is on special in large quantities), a head of cabbage and cream cheese. What can you make with that? A few weeks later, it all goes in the trash.

2)  Captain John has fairly limited and simple food preferences--beef, potatoes, bacon, bread and desserts. So, it's easier for him to pick the restaurant and order what he wants.  He really enjoys a gr(eat) steak so Capital Grill and Jeff Ruby Joints are popular choices and McKendricks Steakhouse in Atlanta is a favorite.

So here's what happened:
I was given a "Thank You" gift of 2 hand-cut beef tenderloin filets and 2 twice-baked potatoes from Avril-Bleh's Meat Market in Downtown Cincinnati.  Captain John was on a trip and unavailable so I asked my next door neighbor, Denny, to join me for a steak dinner to thank him for rescuing me when I got on the wrong bus. (But that's a whole 'nuther story.)

With the main course taken care of, I went to out to hunt and gather another side dish and dessert. I went to Granny's Garden for fresh corn...too early for corn, ended up with peaches. I drove through Frisch's and got an Apple Pie...they do a great apple pie! With time running short, I ran into Remke's and got 6 ears of corn for $2.99 and 10 bottles of Ice Sparkling Waters...I'm a real sucker for those weekly specials.

I told Denny to come over around 5:00 on Sunday and he promptly showed up at 5:00. He was smartly dressed in dress shirt and pants, socks and hard shoes...ready for a "Steakhouse" steak dinner. Imagine his surprise when my dining room table is all set and I'm barefoot, wearing my "good" sweatpants and my "I'm kind of Awesome at Ping Pong" Tee Shirt. My bad.

Meal of the Week #1
I fired up the George Foreman Lean Mean Grilling Machine, turned on the oven for the potatoes and boiled water for the corn. I put the lovely filets in some Lea & Perrins Worchestershire Sauce for a few minutes, popped the potatoes in the oven and made a last minute decision to steam the corn on the cob.

Twenty minutes later, everything was done and cooked to perfection!
The meat was charred on the outside with perfect grill marks and tender, juicy and flavorful. One word: WOW! The twice-baked potatoes were hot, fluffy and topped with a bubbly, melted cheesy goodness. The steamed corn was sweet and summery with a generous schmear of butter and salt. We were both members of the "Clean Plate Club".

Even though we were kinda full, we went in for the dessert round. I cut slices of Frisch's Apple Pie and Denny ran next door to grab his container of Homemade Brand Sea Salt Caramel Ice Cream. It was a perfect pairing and perfect ending to a great meal.

Jump forward a few days:
Captain John was due back in town on Thursday night but he finished up too late to catch the last flight in. On Friday Morning, I'm about to board my bus to go Downtown and John called to say he just landed in CVG and could use a ride. I picked him up and I googled "Avril Meat Cincinnati" as we headed Downtown. Avril-Bleh Meat Market on Court Street was easy to find and everything I hoped it would be and more. True Love at first sight!

Captain John studied the different cuts of beef and ordered a New York Strip Steak. I'm totally sold on the Filets and Twice-Baked Potatoes. So, It's off to work and I was only10 minutes later than usual.

Meal of the Week #2
While I was at work, John made dinner plans with his friend, Ed. Ed is a Rib-Eye Kind of Guy so John went back to Avril-Bleh's and got some Rib Eyes and more Twice-Bakeds for a cookout at Ed's House.  The Rib Eyes were very good but give me the filet!  Dessert: Regina's Brownies  Yum!!!

The next day, we decided to go out for lunch and a matinee at the Esquire Theater in Clifton.
Great Lunch at Sitwells Coffee House, home of The Best Tiramisu. I had the Salami, Cream Cheese and Cucumber Sandwich and John had "The Best BLT Ever", we shared the Tiramisu. We both loved the movie--- Me and Earl and the Dying Girl.

Meal of the Week #3
Like I said earlier, Captain John likes his steak.
With an Avril's NY Strip and another Tenderloin Filet with my name on it in the fridge, we decide to fire up the Lean, Mean Grilling Machine. We're out of twice-bakeds so we microwaved some Bob Evans Original Mashed Potatoes Singles.  The Bob Evans "Heat & Eat" potatoes are surprisingly delicious and they are a favorite of Johns.  (If John says "It's Good", then it's really good.)  While John is manning the George Foreman, I play "Becky Home-Ecky" and make a batch of Chocolate Crackle Cookies (Krusteaz Mix) for dessert.

While Krusteaz Crackle Cookies from a mix and Bob Evans Microwave potatoes aren't exactly "Home Cooking", it's a giant step in the right direction.

Since being introduced to Avril-Bleh's Meat Market, I've rediscovered my kitchen and how meat is supposed to look and taste--it's supposed to be displayed proudly in a case and wrapped in butcher paper by the butcher who cut the meat (like the lovely Ali in the top picture).

I'm on the lookout for more "Mom and Pop" gems like Avrils, Granny's Garden and Stillwells Coffee House.... and more Great Plates to share!

Strawberry Shortcake Saga has Happy Ending!

A few weeks ago, I was crabbing about the changing climate of biscuit-style strawberry shortcake. Since then, I've had several concerned readers express sympathy, suggest alternatives and make me some very delicious non-biscuit-style versions.

Let's turn back the hands of time for just a minute.
My strawberry shortcake obsession started a few years ago when I started dating Captain John. Captain John is a fellow "foodie". He loves to research and visit interesting places to dine and as a pilot, the world is his oyster (unfortunately, John doesn't eat oysters). John doesn't eat a lot of things...but, if it's steak, bread, potatoes or dessert--he's looking for perfection.

Before John, I didn't even know about biscuit-style shortcake. I was familiar with my mom's torte-style shortcake, I've had the poundcake-style shortcake and I knew you could buy little yellow spongy cake cups for shortcake at the grocery store. Then, I started dating Captain John and everything I knew about shortcake changed.  If Strawberry Shortcake is on the menu and the server says "biscuit", we're going to order it!

So, leave it to Captain John to hunt down one of our favorites.

He was on a trip that took him to Van Nuys, California and there was a Nordstroms nearby.
Before Junko, John didn't know about the wonderful world of Nordstrom Cafes--where food AND fashion are done well! Since Junko, John knows that he can get a reasonable priced, consistently good, well presented and satisfying meal in a comfortable setting. 

On our last visit to Nordstrom Cafe in the Kenwood Mall, outside of Cincinnati, we had our hearts set on the Triple Berry Shortcake. We were heart broken when we were told that it was taken off of the menu.  I think that was the "last straw" that prompted my shortcake rant.

So, imagine my surprise when I hear the Ting! Ting! of an incoming text message and see this message from John:

And there it was....The Triple Berry Shortcake from Nordstrom Bazille Cafe in Van Nuys, CA!

In defense of the almighty Nordstroms, they currently operate 16 styles of restaurant operations from coffee bars to upscale fine dining joints and the menus seem to vary at each location.  Must try them all and visit the shoe departments while I'm there.

Here's a link to  the Shortcake recipe from the Nordstrom Flavors Cookbook.

BBQ Pulled Pork Cuban Flatbread Sandwich

My first Gr(eat) Pl(ates) blog post featured a Banh Mi Flatbread Sandwich from Gourmet Food To Go in Downtown Cincinnati. Well, they did it again. I had another blogworthy experience today.

Gourmet Food To Go is a relatively new breakfast and lunch spot located in the downtown sky walk maze between the Federal Building and Fountain Square. For more information about Gourmet Food To Go, check out the June 24, 2015 issue of the Cincinnati Business Courier or just click here.

Here's why Gourmet Food To Go keeps making blogworthy Gr(eat) Pl(ate)s:

• All of the breads, cookies and desserts are made daily from scratch.
• All of the meat is roasted and pulled in-house, not cold cuts. 
• All of the jams, sauces, dressings and compotes are homemade, too.
• The chili and soups are made from scratch, hearty and full flavored.

All of the homemade breads are really, really good. The croissants are buttery and flaky, the kaiser rolls taste great and hold up well for their ample, two-fisted sandwiches....but the Turkish flatbread---now that's something special.

Today, I devised a plan to start at the top of the sandwich menu and work my way down. I ordered the BBQ Pulled Pork Cuban Sandwich. I started with the Turkish Flatbread. Chef Sarah placed the flatbread on a screen, added a smear of BBQ sauce (I love the BBQ sauce), piled on some pulled pork, a slice of salami (or capicola) and topped it off with a slice of swiss cheese. Then, it entered the oven and when it popped out the other side, I added pickled cucumbers, some House Blend Greens (romaine, kale and napa cabbage) and the finishing touch...apple slaw.  All sandwiches are served with a side of Saratoga Chips with a side of BBQ Sauce.

Drum Roll...Wait for it...FANTASTIC. The sandwich was unbelievably delicious!
The bread to "stuff" ratio was perfect.
Every bite had the right balance of tang from the BBQ sauce, crunch from the pickled cucumbers and apple slaw, and tenderness from the slow-roasted pork and melted cheese.
The Turkish flatbread held up throughout the whole process. It didn't fall apart or get soggy. It even held up to being dipped in the side of BBQ sauce.

As I was spell checking and checking my blog facts, I realized that I ordered a "BBQ Pulled Pork Cuban" and Chef Sarah happily indulged me. I really should wear my glasses. It turns out that I combined the top two sandwich listings "BBQ Pulled Pork" and "Cuban". I know Cuban sandwiches typically have yellow mustard instead of BBQ sauce....but to that, I say "Whatever!" My cr(eat)ion was delicious and should be on the menu.

By the way, I have a very healthy appetite as those of you who have eaten with me know. I also ordered the Yogurt Parfait, a large fresh fruit cup with creamy vanilla yogurt and topped with homemade granola AND a cup of Curried Green Lentil Soup. Both were very good and quite filling---I could only eat half of my sandwich for lunch and had the other half for dinner.

What was better the Banh Mi or the BBQ Pulled Pork Cuban?
Good thing I don't have to pick. The sandwich combinations at Gourmet Food to Go are limitless. You can order any of the Signature Sandwiches or do what I did....CR(EAT)E your own.

Gourmet Food to Go

580 Walnut Street, Plaza Level

Cincinnati, OH 45202

Phone Number (513) 500-7273

Business Website www.gourmetfoodtogo.co

The Big Green Egg vs Julia's Restaurant Troy AL

Official Breakfast of the Windward Braves

My brother spent his 22nd wedding anniversary and Father's Day in Troy, AL with the Windward Braves, my youngest nephew's travel baseball team. His morning began by finding a laundromat where he could wash baseball uniforms and then locating a breakfast spot that could accommod(ate) the hungry Windward Braves.

They landed in Julia's Restaurant, a Southern-style, family restaurant with an ample breakfast buffet that's served from 6 a.m. to 10:30 a.m. For $8.95, Julia's buffet f(eat)ured the usual breakfast buffet items like eggs and grits but also had some more unusual offerings like batter-fried bacon, jalapeño hush puppies and salmon patties.

Here's my brother's brief review of Julia's Restaurant:
"I had a cup of coffee. The double fried bacon and jalapeño hush puppies just didn't appeal to me this morning for breakfast. Nathan liked the cinnamon rolls and tater tots."

Meanwhile, back at the house in the Atlanta suburbs of Dunwoody GA, the rest of the family was celebrating without them and experimenting with The Big Green Egg.  

 

Is it a grill? An oven? Or a Smoker?

The Big Green Egg is a dome shaped, kamado-style ceramic cooker that has quickly become a popular alternative to the metal charcoal or gas grill. The "Egg" boasts State-of-the-Art ceramics, a patented draft door and dual-function metal top that permits a wide range of easily adjusted cooking temperatures from ultra high-h(eat) searing to low-and-slow smoking. A permanent porcelain glaze ensures the signature green color will not fade or discolor under any outdoor conditions. 

My oldest nephew, Adam, has spent most of his summer vacation with "The Egg".

First, he had to get The Egg.  Weighing in at a whopping 162 lbs--this was not an easy task.

Second, my brother splurged and got the "Egg Stand" which had to be wedged into the largest vehicle in the fleet by two engineers and an "Eggs-pert" from Ace Hardware. 

Then, the "Stand" had to be sanded, re-sanded, stained and re-stained to my brother's high standards at which point "The Egg" had to hoisted into the stand.

Once the initial "Setting up your Egg" phase was complete, Adam has totally immersed himself into becoming the "Egg Master of the Household".  

Pizza, lamb chops, .....

Flank Steak....

 

 

 

Pulled Pork....

For more inspiration for BGE cooking, check out this Pinterest Link.

In the Gr(eat) Pl(ate)s Father's Day Competition of The Big Green Egg vs. Julia's in Troy, AL:  

The winner is most definitely Chef Adam and The Big Green Egg! 

I'm not too worried about offending the population of Troy, AL...my brother said he was often 45 minutes from cell phone coverage.

Tracey's Blog Worthy Dinner

Derby Day Darlings:  Tracey Smithers and Me

Have you ever had one of those fabulous meals where you know you should put down your fork and push yourself away from the table but you just can't? That's what happened to me tonight. 

My friend and Gr(eat) Pl(ate) Cr(eat)or, Tracey Smithers, invited me to her house for dinner. An invitation to Tracey and Mark's House is always a treat... and Rita and Reg Arthur and I were quick to accept. Tracey is one of those cr(eat)ive marvels who can do and does do everything effortlessly and to perfection. Her home is like walking into a Pinterest board of everything you'd like to get around to doing some day. Every room is inviting, comfortable and full of loving decor that they've collected, photographed or made.

The menu board was displayed, the tables were all set, the hors d'oeuvres labeled and served, and the pl(ate)s and glasses were n(eat)ly organized in the order they were to be used. There were no pots, pans or dirty dishes in sight! Knowing Tracey, there never are.

Tracey and Mark are gr(eat) hosts. They are welcoming, relaxed, funny, interesting and interested in their guests. The glasses were filled and stayed that way all evening. As we nibbled and chatted around the pre-meal spread, our dinner magically appeared...Balsamic Pork, Roasted Corn, Herbed Potatoes, Broccoli Salad and Warm Dinner Rolls.

The Balsamic Pork was delicious, moist and fork tender. Tracey says she got the recipe from Pinterest, but it was a perfected cooked pork loin co(ate)d in a flavorful glaze of balsamic vinegar, brown sugar and a variety of spices--perhaps a hit of chili powder? The Cheesy Grilled by Mark Corn on the Cob was a Paula Deen recipe called Cheese on the Cob.  I eat corn on the cob "typewriter style" and there wasn't a kernel left on the cob. I would have eaten the cob if I could. The secret ingredient--mayo!  I've had Broccoli Salad many times but Tracey's was extra special. Cranberries, honey, lemon and just the right amount of bacon! The Herbed Potatoes (barely visible in the photo) were my downfall. Perfectly roasted and seasoned and placed right in front of me. I couldn't stop eating them. 

This is where I should have put the fork down! Actually, I should have retired the fork 3 piles of potatoes sooner.  But....this was when the BEST part of the meal was revealed...Peach Cobbler with Homemade "Homemade Vanilla" Ice Cream. Who makes and bottles their own Vanilla Extract?

Tracey does!
She says she soaks the best vanilla beans she can find in the cheapest vodka she can find. "You know the cheap stuff that's on the very bottom shelf of the vodka section."

“Dessert is to a meal what a dress is to a woman.”
― Béatrice Peltre

Forget about Strawberry Shortcake! I don't care how full I am, there's always room for anything with the words "Cobbler" or "Pie". I had no intention of actually finishing the generous serving of Warm Peach Cobbler ala Mode. None of us did. But, WOW....there was no stopping us... it was that good! The Homemade "Homemade Vanilla" Ice Cream was simply perfect--creamy, smooth, cold (and lacking icy crystals-yay). Each bite of the cobbler/ice cream combo was like a spoonful of luxury.

As someone who loves a good home cooked meal but doesn't really do much home cooking, I'm very grateful when someone shares their home and food with me. Many thanks Tracey and Mark!

Is Good Company the secret ingredient to a Gr(eat) Pl(ate) Meal?

I say "Yes"!

Dreaming of Strawberry Shortcake

The Cheesecake Factory (definitely NOT actual size)

It's 1:00AM and I can't sleep because I'm thinking about Strawberry Shortcake. 
I've been worrying about it all week.

If you like the biscuit type strawberry shortcake like John and I do, then The Cheesecake Factory "had" the best. It was perfect. I'm using past tense because the last few times I've ordered it, the biscuity shortcake had changed--it wasn't as crumbly, yummy or spoon friendly--we thought it was undercooked but we were told that they changed the recipe.  Why? Oh, Why? We still managed to polish most of it off...but it just wasn't the same.

Triple Berry Shortcake at Nordstrom's Cafe

The next best shortcake was the Triple Berry Shortcake at Nordstrom's Cafe. Again, I'm using past tense because when we went to Nordies last week for the shortcake, we were told that they took it off of the menu. We were so disappointed that we left without eating. 

We picked up one of the new Strawberry Shortcakes from Frisch's Drive Thru Window to satisfy the craving. A few bites were enough and I think it's still sitting in the refrigerator.

Bonefish Grill

Another very good Strawberry Shortcake was served at Bonefish Grill. I just googled the menu and....it's not listed....Macadamia Nut Brownie, Creme Brulee, Key Lime Pie, Doughnuts.
Wait! What? Please tell me it isn't so!

My mom makes (present tense) a great strawberry shortcake but it's not the biscuit type shortcake that I'm currently dreaming about. The recipe for Mama-san's (my mother's) version is called Strawberry Chantilly Torte and it is a stunning presentation. Her torte is composed of a layer of the "torte" (which has a very thin layer of dense yellow cake baked with a layer of meringue), top with toasted almond slivers, fresh whipped cream, sliced fresh strawberries, repeat 2 or 3 more times.

And finally, I received my first Great Plates recipe submission this afternoon from a very dear and darling friend.The last time I ate with her, we ordered dessert first and then had lunch. Love her!

The recipe is called Quick and Easy Strawberry Cake---and I likin' the words quick, easy and cake. Thanks Darlene!

1 angel food cake
1 container of strawberries
1 ply of strawberry glaze
I container of vanilla icing
I small tub of Cool Whip

Wash strawberries, drain and cut them into bite size pieces. Put them in to the glaze.
Cut cake horizontally, and add half the strawberries. Put other half of the cake on top.
Ice the outside of the cake. Top cake with the rest of the strawberries, let them go into the center of the cake.  Top with cool whip...I use a few tablespoons.
Place in fridge covered for a few minutes, then serve.
I don't know how long it last...at my house not long.

Please leave a Comment if you know where to get a good Strawberry Shortcake fix!

to produce through imaginative skill 

I love the creative process. 

I love that you can take a words and create something worthy of reading. 

I love that a few simple ingredients can be transformed into something totally memorable.

While I enjoy reading, writing, knitting and dreaming, my favorite creative pastime is eating.

This blog is dedicated to those who create deliciousness........


P.S.  I'm still working out some minor kinks and hiccups, so bear with me as I navig(ate) through how I want my new blog to work.

Pl(ate) of the Day: Monday June 15, 2015

I'm always up for trying something new and today it was a Banh Mi Flatbread Sandwich from Gourmet Food to Go on the Plaza Level of 580 Walnut Street.

According to Wikipedia:
Bánh mì (/ˈbæn ˌmiː/; Vietnamese pronunciation: [ɓǎɲ mî]) is a Vietnamese term for all kinds of bread. The word is derived from bánh and mì (wheat). Bread, or more specifically the baguette, was introduced by the French during its colonial period.^[1] The bread most commonly found in Vietnam is a single-serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its Western counterpart, with a thinner crust. It is sometimes metonymous with a food item known as a "Vietnamese sandwich" (or, in Louisiana, as a "Vietnamese po' boy"^[2] or in Philadelphia as a "Vietnamese hoagie"^[3]), for which the bánh mì serves as the bread wrapper.

The classic version of a Banh Mi Sandwich, bánh mì thịt nguội, is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers.<sup>[11]

Okay, enough of the technical stuff and back to my lunch.

At Gourmet Food To Go, you order and pay for your items at a little kiosk. You then proceed to a "Chipotle-like" assembly line where they custom cr(eat)e each order.  I started with the Homemade Turkish Flatbread, Shredded Slow Roasted Pork and Asian Ginger Sauce. Some shredded Provolone Cheese was sprinkled on top and then it was placed in a conveyor type oven and h(eat)ed. When the flatbread came out the other side of the oven the fresh toppings were piled on. Upon the staff's recommendation, I got carrot slices, julienne cucumbers, edamame and some House Lettuce Blend (Romaine, Kale and Napa Cabbage). 
The sandwich was served with a side of Saratoga Medley, crispy, thin, perfectly seasoned, mix of hand sliced potatoes and sweet potatoes along with a cup of yummy BBQ sauce. The other (equally yummy) side item choice was Homemade Tabbouleh--but I enjoyed that during my last visit.

My Banh Mi Flatbread Sandwich was GR(EAT)! 
I ate half of the sandwich and every one of the chips for lunch and enjoyed an encore appearance of the other half for dinner. How thrifty of me---Lunch AND Dinner for only $7.49 plus tax!

COMMENTS:</sup>

• ^{The Homemade Flatbread is so good that I haven't tried any of their other bread choices.} 

• ^{Their meats are slow roasted in house. As they say, " We don't believe in deli meat...instead we slow roast to perfection to give a flavorful home cooked meal."}

•  ^{The Asian Ginger Sauce was slightly sweet, tangy and had a nice slow sriracha chili sauce kick.}

• ^{The fresh toppings were crisp, cold, crunchy and were prepared by someone with some seriously good knife skills. Everything was uniformly cut and the perfect size and shape!}

• ^{Since the sandwich is good for two meals, I'll get both side dishes next time.}

Gourmet Food To Go

580 Walnut Street, Plaza Level

Cincinnati, OH 45202

• Phone number (513) 500-7273
  

• Business website gourmetfoodtogo.co