July 2, 2012: This just in: Hey Jude…great recap. Folks can visit http://www.MikesRoadTrip.com after this epic trip is over for more coverage. Until then, don’t miss our updates on http://www.BestoftheRoad.com Cheers, Mike
Did last week happen? Did The Road Bros Mike Shubic and Brian Cox actually come into Lewiston NY and eat and play their way around town?
Lee Simonson (the volunteer organizer of the volunteers-not an oxymoron, if you think about it), Tim Henderson (the guide for the CBS camera crew, contracted by the Travel Channel) and I met with Brian and Mike Wednesday for lunch to discuss the schedule for the rally and the following day. As the Road Bros official guide I fine tuned the schedule (14 hours in five minute increments-the accountant in me) and did my best to get the Bros to as many places as possible given the time constraint.
Rally food at the Silo:http: //www.lewistonsilo.com/ Haystack: seasoned rib eye steak with melted mozzarella and toasted hash browns on a hoagie roll with mayo; Haystack Sundae:
Thursday June 21, 2012 Orange Cat: http://www.facebook.com/pages/Orange-Cat-Coffee-Co/16993583882 Iced coffee with toasted marshmallow, caramel and chocolate Milano syrups; chocolate peanut butter brewed coffee
Tommy George’s Villa Coffee Shop: http://www.urbanspoon.com/r/42/1558115/restaurant/Buffalo/Villa-coffee-house-Lewiston mixed eggs, pancakes (with a smile), corned beef hash, Italian toast
Mangia Cafe: Tomato tart with caramelized onions, with a garden salad and homemade balsamic vinaigrette dressing.
Salmon croquettes with freshly made tomato cucumber salsa with organic spinach, with olive oil/lemon dill dressing
Chicken Waldorf sandwich on multigrain bread with fresh fruit
Roasted red pepper quiche with fresh fruit salad
Village Bake Shoppe: http://www.villagebakeshoppe.com/ “Mile High” apple pie topped with caramel and walnuts, Hello Tracy cookie bar which is similar to a hello dolly but with a chocolate cookie crust, coconut and chocolate chips.
The First Timer: 1/3 rack ribs, 1/4 smoked chicken, pulled pork, brisket, smoked turkey, and house rubbed chicken wings.
They had a flight sampler of 5 of our drafts.
Pyramid haywire hefeweisen
Flying bison 716 kolsch
Brickyard strawberry blonde
Leinenkugel summer shandy
Flying bison aviator red
Apple Granny: http://www.applegranny.com/ crab and cheddar haddock, chicken wings, beef on weck and awesome blossom
Hibbard’s: http://www.facebook.com/HibbardsCustard BBQ beef with coleslaw on a Kaiser roll, chocolate custard, black raspberry custard
Macri’s Italian Grille: http://www.macrisitaliangrille.com/ Veal parm, gnocchi, mascarpone asparagus ravioli /oil garlic roasted pepper pine nuts and rolled lasagna filled with egg meatball mozzarella
The Lewiston Choraleers http://www.lewistonchoraleers.com/ entertained and brought a tear of pride to this foodie’s eye…
DiCamillo Bakery: http://www.dicamillobakery.com/ Peanut sticks, Romano pizza
D’Avolio: http://www.davolios.com/ Mike sampled Milanese Gremolata Olive Oil mixed with Sicilian Lemon White Balsamic Vinegar. Brian sampled Garlic Olive Oil mixed with Fig Dark Balsamic Vinegar. Brian also sampled Manzanillo (from Spain) Extra Virgin Olive Oil.
They both sampled the air popped popcorn drizzled with our White Truffle Oil and White Truffle Sea Salt.
They both went away with 2 party favors: Manzanillo EVOO & 18-Year Balsamic Vinegar
Manzanillo- Robust Intensity! A huge, green olive center coupled with strawberry characteristics balance the perfect amount of bitterness & the delayed, desirable pungent finish in this Intense Manzanillo!
Milanese Gremolata- Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils.
Garlic Olive Oil- Actually gives off the flavor of slow roasted Garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. This is great to mix in with pasta or mashed potatoes, to drizzle of steaks before grilling or to just dip with bread.
Hops N Vines: http://www.hops-n-vines.com/ Mojito with freshly muddled mint
Casa Antica: http://www.casaanticarestaurant.com/
Veal chop Florentine: cut veal chop stuffed with perschutto asiago cheese and spinach. Topped in a balsamic reduction sauce with sautéed Portabella mushrooms and onions. Served over roasted potatoes and fresh vegetables.
Chilean sea bass:Served in a lemon caper white wine sauce. Over home made spinach fettuccine and fresh spinach.
Rissotto asparaci e capesante:Pan seared scallops served over a creamy risotto with sautéed asparagus and onions.
Banana peppers:Stuffed with Genova salami and pecorino cheese topped with our famous three cheese cream sauce.
Arancina:Our award winning rice balls are stuffed with aborio rice ground beef mozzarella cheese and snow peas. Two rice balls per order one in our house red sauce and the other in our Gorgonzola cream sauce.
Involtini di melenzane: Breaded eggplant rollatini stuffed with ricotta baked and topped with melted mozzarella and marinara sauce.
Upon ordering you will receive our complementary dips and breads: Our olive paste, eggplant caponatina, and spicy vegetable dip. These spreads are accompanied with our home made Italian bread baked fresh daily, homemade pizza bread and our garlic knots.
Carmelo’s: http://www.carmelos-restaurant.com/ Dined with Rich Tilyou from T-Meadow Farm (http://heritagebreedsusa.com/TMeadow.html) and Jonathan Oakes (http://www.oakeswinery.com/) from Leonard Oakes Winery; and volunteers Leandra Collesano, Lisa Ohanessian, Zach Collister and Jude Russo Caserta (www.JudeTheFoodie.com)
TEAM ROAD BROS: Butcher’s Supper
Road Bros Cocktail: Steam Punk hard cider/Hudson Valley Baby Bourbon
Starters: Butcher’s Plate: assortment of T-Meadow cured meats; Farm Stand Salad: Peggy’s Herbs/David’s Asparagus/Coulter’s Strawberries
Main Course: T-Meadow farm Suckling Pig: Carolina BBQ sauce
Sides: Cayuga Pure Organics: Faro Risotto; Hurtgam Farm Braised Chard; Roasted Root Vegetables in port jus
Water Street Landing: http://waterstreetlanding.com/ Banana Cream Puff Pastry: Puff pastry dough, French vanilla ice cream, hand whipped cream, sliced bananas, baked meringue
ANT, THE BIG FINISH: