HAVANA’S CUISINE CUBAN RESTAURANT and BLACK BEAN SOUP

Tamara Landeiro

Those who meet Tamara Landeiro are immediately captured by her warmth and charm.

Those who dine at her restaurant, Havana’s Cuisine, are hooked on Cuban food happily ever after.

A native of Cuba, Tamara immigrated to the US with her family in 2014. As her youngest daughter was a chess protégé, the family headed directly to St Louis, the city considered the chess center of the USA.

At the time, Cuban food was hard to find in the Midwest, so Tamara set out to change that. She started selling Cuban specialties at a stall in Soulard Farmers Market, then evolved to a food truck and finally opening Havana’s Cuisine restaurant in a downtown location. In 2025 she moved the restaurant to its present place in St. Louis’ popular Central West End neighborhood.

Outside Havana’s Cuisine

Inside Havana’s Cuisine

Although quick to say that she is not a chef, Tamara has a food background. Her Grandparents and father owned a restaurant in Cuba and her grandmother taught her to cook. She loves Cuban food and is dedicated to bringing the St. Louis community the best. Indeed her Cuban sandwiches are already prize winners, vegetarian options are plentiful and the sweet caramelize plantains can send you right to heaven.

A half of Cuban sandwich and caramelized plantains as served at Havana' Cuisine

But no visit to Havana’s Cuisine is complete without a taste of black bean soup — a Cuban staple that’s both comforting and flavorful.

The restaurant serves the soup as a side to entrees and sandwiches and pours it over rice to create a special all its own.

With each spoonful of this rich, savory soup, you’ll taste the love and legacy that Tamara brings to every dish — a traditional taste of vibrant Havana right in the bowl.

BLACK BEAN SOUP

(Adapted from a recipe provided by Tamara Landeiro) A bowl of Black Bean Soup sitting in front of a bouquet of tropical flowers.

Yield: 4 to 6 servings.

16 ounces dry black beans (Tamara likes the Goya brand.)

Water

1 yellow onion, chopped

¾ cup green bell pepper, thinly sliced

½ cup red bell pepper, thinly sliced

1/3 cup minced garlic

1 cup olive oil, divided

¼ cup wine

1 tablespoon white vinegar

1 tablespoon ground cumin

½ tablespoon sugar

1 teaspoon dried oregano

1 bay leaf

Salt to taste

1 cup chopped cilantro

Cooked rice, for serving (optional)

Chopped red onion, for garnish (optional)

Rinse beans. Put beans and 8 cups of water in a pressure cooker and cook for 40 minutes (or soak beans overnight and the next day cook the soaked beans in their liquid until soft, about 1 hour). (Tamara does not call for more water, but more water may be necessary to cook the beans until tender.)

Put ¾ cup olive oil, onion, green and red bell peppers, and garlic in a large skillet. Set skillet over medium heat and cook, stirring occasionally for 4 minutes.

Transfer tender beans and their cooking liquid to a pot. Add the pepper-onion-garlic mixture, wine, vinegar, bay leaf, cumin, oregano, sugar, salt (and more water if beans look “dry”). Cook, stirring occasionally, over medium heat until thickened, 10 minutes or longer. Add remaining ¼ cup oil and cilantro. Stir. Cook 2 minutes more.

Serve hot, either on its own or over white rice. Garnish with chopped red onion if desired.

Mojito from Havana's Cuisine See more information about Tamara and a Mojito recipe on WWW.immigrantWomenChefs.com.

Find more information about Havana’s Cuisine HERE.

Havana's Cuisine's menu

DIVINO ITALIAN OSTERIA

Goran Milic

Goran Milic knows how to take the extra steps to succeed.

When the Yugoslavian (now known as Montenegro) native first came to the US and interviewed for a waiter job with more experienced applicants, he dropped a few scraps of paper on the floor. He then picked them up in front of the person interviewing him. He got the job, because the owner appreciated his “attention to detail.”

Through the years, Goran worked his way from waiter in various establishments to owner of Divino, a charming Italian osteria that he created in 1996 in Los Angeles’s tony Brentwood neighborhood. The outside of Divino

Tucked into the curve of a cul-de-sac among small shops, Divino attracts a loyal crowd with its cozy ambiance, open kitchen, crisp white tablecloths, high ceilings, and homey décor that includes walls adorn with black and white family photos.

Inside Divino with fish sculpture on wall and tables set.

One wall of Divino covered with black framed family photos.

Divino’s menu includes regional Italian dishes with influences from the coast of the Adriatic that lies between Italy and Montenegro. Seeking new recipes and additions to his extraordinary wine list, Goran travels to Italy at least once a year. He also showcases Italian guest chefs to add to the restaurant’s repertoire.

Divino's lunch menu sitting on a table.

But Goran’s passion goes beyond food. He is a firm supporter of immigrants. He appreciates their situation and work ethic. He hires immigrants to staff Divino and trains them for success. Here is what Goran looks for when hiring for Divino:

GORAN MILIC ImmigrantsDivino – Small

Goran says it’s important to hire immigrants because many are under siege when they should be valued.

With delicious food served in a warm and intimate setting reflecting a spirt of generosity and inclusion, Divino is justly popular. As the restaurant is usually packed with regulars, reservations are suggested.

For a story on one of the immigrants hired for Divino and for a Divino’s divine Penne all Pomodoro recipe see Immigrant Women Chefs.

A serving of Divino's Penne al Pomodoro

For information and reservations see Divino.

A wine rack adds to Dinino's decor.

Video production by Carol Hirsch Gray

¶ Posted 14 March 2025 † Susan Manlin Katzman § CALIFORNIA § IMMIGRANT CHEFS § LOS ANGELES § PASTA § RESTAURANTS § Uncategorized ‡ Comments Off ° Tagged: Divino, Goran Milic, Immigrants, Los Angeles, Osteria, pasta, Penne al Pomodoro

MERCADO LA PALOMA, HOLBOX, KOMAL AND CHICHEN ITZA

The brightly painted yellow facade of Mercado La Paloma

It’s a Cinderella transformation! Take an old garment factory in an under-resourced Los Angeles neighborhood, dress it in vibrant colors, fill it with unique restaurants, add the sparkle of artists and a sprinkling of retail businesses, and VOILA! you have Mercado La Paloma, a food-hall that changed a food-depressed area into a dynamic food-destination.

Located in the Figueroa Corridor of South Los Angeles, Mercado La Paloma is famed for its creative community of outstanding food stalls. Favorites include:

HOLBOX Los Angeles
A seafood lover’s paradise, Holbox has earned a Michelin Star (2024), multiple Michelin Bib Gourmand awards, and was named LA Times Restaurant of the Year (2023). Chef Gilberto Cetina was even a James Beard Award finalist for Best Chef in California! Expect fresh, vibrant Mexican seafood dishes that are as beautiful as they are delicious. Visit Holbox.

View from the counter at Holbox.

A plate of seafood beautifully arranged from Holbox.

CHICHEN ITZA
Offering a true taste of the Yucatán, Chichen Itza has been hailed as one of the top Mexican restaurants in the U.S. by GQ Magazine, Hispanic Magazine, and the Los Angeles Times. Don’t miss their cochinita pibil—a slow-roasted, citrus-marinated pork dish that melts in your mouth. Explore Chichen Itza.

Man ordering in front of Chichén Stall.

KOMAL

Rising star, chef Fátima Júarez, adds a touch of brilliance to traditional Mexican favorites. Eater calls Komal, “The most exciting new place for Mexico City-style street food in Los Angeles.” The New York Times claims that Fátima’s Molotes de Platano is “One of the Best dishes we ate across the U.S. in 2024.”

This outstanding new chef takes house-made up a notch. She nixtamalize her own masa from 100% Mexican heirloom corn to make succulent tortillas, tostadas and other masa based dishes. Discover Komal.

Fátima Júarez

Molotes de Platano

WHAT ELSE TO KNOW

Don’t expect fancy. Mercado La Paloma consists of the food stalls framing a central dining area. All is unpretentious, with laid-back vibe.

Order at the counter, claim a seat and your dish will be brought to your table. The exception is Holbox with counter seating.

Server brings food to a table at Mercado La Paloma

Each of the seven stalls has its own kitchen. Each stall is individually owned (no chains). The stalls specialize in different style-cuisines—including Thai and California-influenced American.

The Mercado also has: Outdoor tables. Free parking. Art exhibits that change. And true community spirit.

Art hangs on the wall at the Mercado La Paloma

More Information.

¶ Posted 09 February 2025 † Susan Manlin Katzman § CALIFORNIA § LOS ANGELES § Uncategorized ‡ Comments Off ° Tagged: Chichén Itzá, Food Hall, Holbox, Komal, Los Angeles, Mercado La Paloma, Mexican Food, RESTAURANTS

RH GUEST RANCH AND CARAMEL MONKEY BREAD

Tanya and Roy Schoenbeck wearing cowboy gear in their barn at RS Ranch.

The Schoenbecks

Driven by their love of horses, Tanya and Roy Schoenbeck purchased a dilapidated ranch in 1990. The property, located in Bourbon, Missouri, included a furnished house, outbuildings, overgrown brush and missing fences. Over time, the couple transformed the neglected property into a working ranch raising cattle and horses and into a welcoming guest ranch where visitors can enjoy authentic Western-style cowboy experiences in all seasons.

The ranch features a cedar-log cabin with two bedrooms, a full kitchen a stone hearth fireplace and modern amenities such as WI-FI and T.V. Guests can rent the cabin for overnight stays. Inside the ranch's cozy log cabin. Photo by Susan Malin Katzman

But the Ranch’s main draw comes from the diverse rides available to the public. These include horseback rides ranging from one to four hours, hayrides, sleigh rides, and covered wagon rides complete with chuck wagon cookouts.

A Stagecoach ride through the snow.

Sleigh ride in Winter.

As to the horseback riding, I’m willing to say it’s the best in Missouri.

Tanya matches horses with riders of different age and skill levels

Tanya helps new rider get on horse.

And winter and summer she guides them along trails that run through open pastures, oak and maple groves, river frontage, and gentle streams. Nature enhances all with an overflow of country flora and fauna, peace and quiet. Horseback riders galloping through a pasture with dogs playing in foreground by Susan Manlin Katzman

Horseback riding in winter snow. In the past, Tanya ran the cabin rental as a B & B, cooking breakfast for occupants, but no more as her time is taken with ranch duties. Still, she took time to share her favorite recipe for Caramel Monkey Bread. A boon to busy cooks–especially those with house guests, this recipe takes about five minutes to assemble the night before serving and 20 minutes to bake the day of resulting in a care-free sweet breakfast pastry that is beyond delicious.

CARAMEL MONKEY BREAD

Yield: 12 servings.

Oil, spray or shortening to grease pan

16 frozen bread rolls (Tanya prefers the Rohde brand.)

3 tablespoons coarsely chopped pecans or almonds.

½ teaspoon cinnamon

½ cup butter

½ cup brown sugar

Grease a 12-cup capacity bundt pan. Put frozen rolls equally around the bottom of the pan. Sprinkle with cinnamon and nuts.

Put butter and sugar in a small saucepan and set over medium heat. Cook over low heat, stirring occasionally until butter and sugar melt and are well combined; bring mixture to a brief boil. Cool mixture slightly then pour over frozen rolls.

Cover bundt pan loosely with plastic wrap and set on the middle shelf of a cold oven to let rise overnight (see NOTE).

Next morning, when dough has risen, bake rolls in a preheated 350°F oven until deep golden brown and cooked through, about 20 minutes.

Let bread cool 5 to 10 minutes and then turn pan upside down over a serving platter (preferably with a rim) to release bread and drippings.

Serve while bread is warm.

Pull apart with fingers.

Enjoy!

NOTE: If left in cold over too long, the dough could overrise. Try to time the making so dough sits in cold oven about 10 hours.

For more information click HERE. Entrance to RS Ranch by Susan Manlin Katzman

For a cowboy biscuit recipe to make at the outdoor firepit click HERE.

Horses and Cattle in the Snow

¶ Posted 21 November 2024 † Susan Manlin Katzman § ACCOMMODATIONS § BOURBON § BREADS § BREAKFAST § BRUNCH § HOLIDAYS § MISSOURI § RECIPES ‡ Comments Off ° Tagged: horseback riding, Monkey Bread, Ozark Guest Ranch, Roy Schoenbeck, RS Ranch Rides, Tanya Schoenbeck

CJ’S CAFE and SWEET FRIED PLANTAINS

The exterior of CJ's Cafe on Pico in Los Angeles Certificate of Appreciation hanging in a window at CJ's Cafe CJ’s Café is so popular that the city of Los Angeles awarded the restaurant a Certificate of Appreciation for “activities enhancing community betterment.” This, of course, translates to food—really good food–with unpretentious pricing.

“Our mom, Jessica Cisneros, started CJ’s as a small diner in 1988,” said son Jesse Cisneros. “At first we started serving food my mom knew how to cook, which was mainly Mexican food and traditional American breakfast and lunches. Customers that lived in the area would ask for certain dishes and Jessica would answer that she didn’t know how, but if you teach me I will definitely cook it for you. They gladly came after work to teach Jessica their recipes and they were added to the menu. To this day their recipes are still cooked the same way. The children of the parents whose recipes we still cook bring their sons, daughters, nieces, nephews and extended family to enjoy the food they enjoyed when they were growing up. We have kept their legacy alive.”

Today, brothers Jesse and Sergio run two CJ’s—one at 3655 S La Brea and the ever popular original at 5501 W Pico Blvd, both in Los Angeles.

Jesse and Serio, the brothers who manage CJ's at the pay counter.

Jesse and Sergio

I’ve never been to the La Brea location, but frequent CJ’s on W Pico along with a varied crowd of diners that often includes Mexican gardeners, politicians (President Biden showed up), movie personalities, housemaids and hungry locals.

The menu board listing specials inside CJ's Cafe

Sometimes I order huevos rancheros, chilaquiles, or carne asada torta. Sometimes it’s golden fried chicken and waffles, corn bread, and collard greens. And occasionally it’s a plain American breakfast of eggs, pancakes and bacon. Brought to table by smiling staff.

Waitress serving breakfast at CJ's Cafe

Whatever I order—I always have a tall glass of a fresh squeezed juice and a side of sweet fried plantains. Oh my, talk about appreciation. I do so enjoy this place!

SWEET FRIED PLANTAINS

An order of sweet fried plantains sitting on a white plate. You’ll need only two ingredients for this dish, plantains and oil.

Plantains: Although plantains look like bananas and are botanically similar, they differ in texture and use. Usually shipped to markets green, plantains change as they ripen going from green to yellow to black and from starchy to sweet and custardy. You want extremely ripe, very sweet plantains—the black-skinned ones (or deeply spotted black) for this recipe. Two to three plantains yield about 4 side dish servings.

Vegetable oil–any neutral oil will do.

Trim ends off plantains and peel or cut off black skin. Slice plantain on an angle into 1-inch-thick chunks.

Put about ¼-inch deep oil in a large skillet (nonstick is good) and set over medium-high heat until oil sizzles when a drop of water is dropped in.

Working in batches, carefully add plantain slices to hot oil. Fry until bottom side is golden brown. Turn each slice over and continue frying until pieces are deep golden brown, somewhat crispy on outside and sweetly soft inside, about 6 minutes in all. (If desired, you can turn plantain pieces over as they cook to evenly brown all sides.)

Drain on paper towel. Serve hot. CJ's Menu cover.

¶ Posted 05 September 2024 † Susan Manlin Katzman § BREAKFAST § CALIFORNIA § LOS ANGELES § RECIPES § RESTAURANTS § SIDE DISHES § Uncategorized ‡ Comments Off ° Tagged: Cisneros family, CJ's Cafe, Los Angeles, plantains

MUSEUM OF ILLUSIONS

Heads up Instagrammers! Take note Tiktokers!

I know a super cool place where you can arrange to be photographed falling off a balcony, Two women giving the illusion of falling off a balcony at the Museum of Illusions St. Louis

cavorting on the ceiling above a 50s-style table, A woman and teen appearing to be standing on the ceiling upside down over a diner table. and walking through an unearthly vortex tunnel. A teen walking through a dark and creepy neon tunnel at the Museum of Illusions St. Louis. You could also photograph your face in a gorgeous pattern, A brown and neon blue kaleidoscope of a face. Photo taken at the Museum of Illusions St Louis. and your head sitting on a platter, A head sitting on a platter on a table--one of the exhibits at the Museum of Illusions St. Louis

and your shrunken companion in an oversize chair. A large teen pointing to his shrunken mom in the Museum of Illusions St. Louis.

Mind-boggling? Unbelievable? Total fun? Yes. Yes. Yes.

You can catch the magic at the Museum of Illusions, a chain of privately held museums located in about 50 locations in 25 countries on four continents.

We visited the funhouse in St. Louis, where over 60 exhibits educate and entertain (“edutainment” in museum speak).

Signage explains each illusion. Signage explains the background of the illusion of a baseball player's eyes following those who walk by. Docents (“illusion experts”) suggest positions for the best shots and will even snap your photo if your companion is busy elsewhere or with you. An illusion expert snapping a photo of a family fake falling off a balcony at the Museum of Illusions St. Louis.

And a gift shop at the exit helps you take some mojo home.

Fun for all—kids and adults alike.

Coming to a city near you or already installed at your home base. Don’t miss it. Entrance desk with two ticket takers at the Museum of Illusions St Louis

For more information on Museum of Illusions click HERE and HERE.

Other unusual, wonderful and photo rich museums on Sweet Leisure:

Watts Towers of Simon Rodia, Bombay Beach, Salvation Mountain, and East Jesus,

Diva Diamond Museum

¶ Posted 07 July 2024 † Susan Manlin Katzman § MISSOURI § MUSEUMS § ST. LOUIS ‡ Comments Off ° Tagged: Missouri attraction, Museum of Illusion, St. Louis, The Foundry St. Louis

S’MORES / RITZ-CARLTON REYNOLDS, LAKE OCONEE

Aerial view of The Ritz Carlton Reynolds, Lake Oconee

Ritzy casual. Rather remote. Rewarding for both adults and kids. Really expensive. We’re talking about the Ritz-Carlton Reynolds, on Lake Oconee, near Greensboro, Georgia. Located about 85 miles from Atlanta, this unique resort mixes nature with quiet laid-back charm and abundant luxuries.

Here’s the draw:

THE LAKE

The sparkling water of Lake Oconee, a man-made reservoir created in 1979, covers 19,050 acres. With 375 miles of shoreline, the lake offers rich opportunity for outdoor fun including swimming, boating, water sports, and the best fishing in the Southeast United States (350 pounds of fish per acre). The Ritz-Carlton Reynolds, Lake Oconee sits waterfront offering guests easy access to lake activities.

Lake Oconee as seen from the shore behind some Georgia Pines

ACCOMODATIONS

This Ritz Reynolds offers a variety of lodging choices, including a four-bedroom grand lake house, two three-bedroom freestanding cottages, and well-appointed rooms and suites inside the 5-star hotel. Many guest rooms come with balconies overlooking the lake and some have private firepits and flower boxes outside their back door. Although the resort replaces big-city razzamatazz with a rustic natural ambience, all feels quietly plush and super family friendly. Attention to detail, such as white to grey and natural wood tones color schemes (all relaxing; nothing jarring), extravagantly soft white linens, and indulgent toiletries (Molton Brown—on last visit) account for the feeling of luxury.

The bed in a suite at The Ritz-Carlton Reynolds, Lake Oconee

THE SPA

More intimate than large and bustling, the spa features a full menu of pampering body treatments, including luxurious facials, rejuvenating massages and the like. Dedicated steam rooms, saunas and a large, beautiful indoor pool adds to the relaxing grace of the space.

A large and lovely indoor pool at The Ritz-Carlton Reynolds, Lake Oconee

GOLF

Five championship courses with 90 holes of play enhanced by natural woods, rolling hills, and the lake. Let me repeat: 5 courses. 90 holes. Luscious scenery. Something for every level of play.

Aerial view of the Great Waters Golf Course Hole 9

DINING

From casual fare at the coffee shop and family friendly options at the pool’s Splash Shack to the white tablecloth Linger Longer Steakhouse and Italian-focused Amore del Lago, a choice of dining experiences aims to please guests, be they picky eaters or discerning diners.

Gaby’s by the Lake

EVENTS

Be it groups gathering for business or pleasure, the resort offers top-notch facilities. And I should know as my dearest and only granddaughter was married there. Oh, the glory! Oh, the joy!

First dance at wedding at The Ritz-Carlton Reynolds, Lake Oconee

A LUSCIOUS BONUS

As icing on the cake—or rather marshmallows on the graham crackers—the resort offers a complementary nighttime snack of s’mores roasted at a firepit. These are not your same ol’ same ol’ camp s’mores, but, like everything else at a ritzy Ritz, upgraded.

Toasting marshmallows over a fire pit at The Ritz Carlton Reynolds, Lake Oconee

You can elevate your own home-cooked s’mores by copying the resort and offering a selection of premium chocolates and a variety of flavorful marshmallows. Let your imaging float free as to ingredients, adding candies and sprinkles if you like. But most importantly, make your Graham crackers and marshmallows from scratch. Here’s how:

GRAHAM CRACKERS

Yield: 24.

2 cups whole wheat flour A box filled with homemade Graham crackers

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¾ firmly packed dark brown sugar

½ cup butter, softened

1/3 cup honey

1 teaspoon vanilla

7 to 8 tablespoons milk

Flour for rolling out dough

Preheat oven to 350°F.

Mix flours, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl

Put sugar, butter, honey, and vanilla in a large mixing bowl and beat with electric mixer until ingredients are well blended and fluffy.

Add one fourth of the flour mixture to the sugar mixture and beat on low speed until blended. Beat in 2 tablespoons of milk. Continue beating in small portions of flour followed by milk until all ingredients are used. If dough seems too dry, beat in a little more milk. If dough is too stiff for mixer, knead with hands until smooth.

Divide dough into 4 equal pieces. Roll each piece into a ball. Wrap three of the balls in plastic wrap while you roll out the fourth piece.

On a lightly floured flat surface with a floured rolling pin, gently roll unwrapped dough ball into a 15-by-5-inch rectangle. (Don’t press hard or dough will stick.)

With a sharp knife and the straight edge of a ruler, trim edges of rectangle to be even. Cut rectangle crosswise in to 6 smaller rectangles each measuring 5 by 2-1/2 inches. With small spatula, gently transfer each small rectangle to an ungreased baking sheet. With the knife, mark a line across the center of each rectangle (don’t cut through) marking the rectangle into two equal squares. With the tines of a fork, poke a pattern of holes into each square. Repeat until all the dough has been used.

Put baking sheet in the preheated oven and bake until crackers are beginning to brown around the edges, 13 to 15 minutes. Transfer crackers to a rack to cool completely.

MARSHMALLOWS

For a great recipe, click HERE.

TO MAKE S’MORES

Put chocolate (and any additions you like) on a Graham cracker. Slip a marshmallow onto a stick and roast it over an open fire until browned and puffy. Transfer the hot marshmallow to top of chocolate. Add a Graham cracker to top of marshmallow, squishing lightly to make a melting, messy, and totally marvelous sandwich.

For more information about The Ritz-Carlton Reynolds, Lake Oconee, click HERE.

Balconies and patios at The Ritz-Carlton Reynolds, Lake Oconee

¶ Posted 14 June 2024 † Susan Manlin Katzman § BEACH § CHOCOLATE § COOKIES § DESSERTS § GEORGIA § LAKE OCONEE § RECIPES § RESORTS § SNACKS § Uncategorized ‡ Comments Off ° Tagged: Family resort, Georgia, Greensboro, Lake Oconee, Ritz-Carlton, S'Mores, The Ritz-Carlton Reynolds

DENVER CENTRAL MARKET, RiNo, IZZIO AND CURIO

Talk about cool, hip, or whatever the new word is to describe happening. Just spent time at The Denver Central Market and was blown away by the high spirits—both outdoors (street art) and indoors (food and booze).

As to the outdoors:

Although Denver dresses-up multiple buildings in the city with vivid art, the lion’s share surrounds The Denver Central Market in the River North (RiNo) Art District. Commissioned by businesses, chosen from applicants in a dedicated art project, and unauthorized by free-wheeling graffitist, the street art struts its colorful stuff throughout the neighborhood, creating an open-air collection of innovative, irreverent fun. Click HERE for interactive maps outlining locations and information about key pieces.

A collage of five views of RiNo street art.

The colorful entrance to The Denver Central Market.

As to the indoors:

The Denver Central Market showcases the edible art of top-quality food purveyors, makers, and drink providers. Here is where you’ll find the truly wonderful, awesome, expensive artisan bakery, Izzio, and the brilliantly stocked, people-pleasing bar, Curio.

A collage of two photos showing workers in Izzio bakery and Curio bar.

Although Izzio earned a national reputation for bread, man cannot live by bread alone. Central Market’s Izzio sells a wide array of uniquely glorious pastries. The favorite remains the La Roulette, a large, round, flaky, butter-intense croissant filled with a choice of highly flavored rich, thick pastry cream. Yipes! Delicious! Cost $10 for one, but is large enough to serve two, if anyone is strong enough to share.

La Roulette

And then there is Curio—a crowd-drawing bar specializing in beer, wine, and cocktails—the cup runneth over with choice.

Beer, wine, and cocktails at Curio

Charmed by the name, I ordered a Makin’ Love at Midnight. On the menu for $14/$17, the drink is like a lush and luxurious snow cone piled into a highball glass.

Anyone headed to Denver can invigorate their spirit with a trip to the RiNo Art District and The Denver Central Market. Anyone staying at home can catch a touch of the spirited magic by crafting a Makin’ Love at Midnight.

CURIO’S MAKIN’ LOVE AT MIDNIGHT

Yield: one cocktail. A highball glass filled with Makin' Love at Midnight drink and garnished with mint and lime.

2 ounces pandan cachaca (see NOTE below)

1.5 ounces mango nectar

1.5 ounces Coco Lopez cream of coconut

1 ounce Brugal 1888 rum

.5 ounces lime juice

Ice

Fresh mint for garnish

Thin wedge of lime for garnish

Put pandan cachaca, mango nectar, cream of coconut, rum, and lime juice in the jar of a blender. Add a handful of ice cubes. Blend until mixture is slushy. Pour slush into a highball glass. Garnish with mint leaves and lime.

NOTE: Curio makes pandan cachaca by infusing one whole pandan leaf in a 750ml bottle of cachaca for 24 hours and then straining.

For more information on :

The Denver Central Market, click HERE.

Izzio Bakery & Café, click HERE.

Curio, click HERE.

And for more cocktail recipes,

Collage of colorful cocktails. Click HERE for Cameron House on Loch Lomond’s The Kilt Lifter.

HERE for Anse Chastanet’s The Bentley.

And HERE for Grand Residences’s Almond Passion.

¶ Posted 08 May 2024 † Susan Manlin Katzman § ART § BARS § COCKTAILS § COLORADO § DENVER § DESSERTS § RECIPES ‡ Comments Off ° Tagged: Curio, Denver, Izzio, Makin' Love at Midnight, RiNo, Street Art, The Denver Central Market

TASTE OF COUNTRY APPLE CRUMB PIE

Taste of Country might as well be called taste of family. Tari Handfelder-Harper and her daughter, Ali O’Brian, teamed up to create this charming restaurant that they named, not for the food, but for the setting at one edge of their family’s farm (located off I-255 at 4200 Hanfelder Road in Granite City, Illinois).

Portraits of Mother and daughter team Ali O'Brian and Tari Hanfelder-Harper

Ali O’Brian and Tari Handfelder-Harper

Roots of the building stretch to Grandpa Hanfelder, who set up a farmers market to sell horseradish and other crops that he grew on the farm. Tari and Ali took over the market in 2017 and expanded it into their restaurant, opening in 2018.

Front of the Taste of Country Restaurant

Patio of Taste of Country in Summer

Today, Taste of Country serves breakfast and lunch on Tuesdays, Thursdays, and Fridays from 9 a.m. to 3 p.m.

Lunching at A Taste of Country

Menu items include soups, sandwiches, and salads, but it’s dessert that takes the cake.

The dessert case at Taste of Country

So popular and outrageously delicious are the gooey butter cake, bread pudding, and other sweets that customers, wanting to take out whole versions rather than packaged pieces, must order well in advance.

On weekends the facility rents out as event space for private showers, parties, and other celebrations. Although customers can set up their own event, they can cut to the chase and hire Ali and Tari to custom design décor, handle the catering, and other amenities for one-stop shopping party pizzazz.

A collage showing three event set-ups at Taste of Country

Taste of Country is family run and supported. When asked for a recipe, Ali gave us her favorite. “Apple crumb pie,” she said, “is the most requested dessert for our family gatherings. Mom taught me to make the pie when I was a young and we’re teaching my daughters to make it too. This pie is more than just a dessert to us; it’s a symbol of family, togetherness, and love.”

TASTE OF COUNTRY APPLE CRUMB PIE

Yield: 1 nine-inch pie.

Crust ingredients (enough for two crusts; see NOTE)

2 cups flour plus additional flour for rolling dough An Apple Crumb pie with casual folded

1 teaspoon salt

12 tablespoons shortening (Ali uses Crisco)

6 tablespoons cold water

Filling ingredients

8 cups peeled, cored, and sliced apples (Ali suggests Granny Smith or Jonathan apples)

1/2 cup sugar

1/4 cup flour (less if you want a juicier pie)

1-1/2 teaspoons ground cinnamon

Dash of salt

Crumb ingredients

1 cup flour

1 cup sugar

Sprinkling of cinnamon

8 tablespoons butter

Make crust: Mix flour and salt in a medium-size mixing bowl. Distribute shortening over top of flour mixture, putting each tablespoon in a different place. With a pastry blender or fingertips, quickly and lightly work shortening into flour until particles are in coarse crumbs. Sprinkle water over crumbs, putting each tablespoon in a different place. Stir lightly with a fork to form a dough. Knead dough once or twice until it is smooth.

Flour a flat surface and roll out dough (or divide dough in half and roll out one half, reserving other half for another use. See NOTE.) Place rolled dough in a 9-inch glass pie plate. Cut excess dough from edges and crimp edges or fold over to make a thicker more casual edging.

Make Filling: Put apples in a large mixing bowl. Toss apples with sugar, flour, cinnamon and salt. Spread apple mixture evenly over bottom of prepared shell.

Make Crumb Topping: Mix flour, sugar, and cinnamon in a mixing bowl or the bowl of a Kitchen Aid mixer. Top with butter. Cut the butter into the sugar mixture with fingers—or Kitchen Aid, until coarse crumbs form. Spread the crumbs over top of apples in crust.

Preheat oven to 350°F.

Wrap edges of pie in foil, set pie in oven and bake for 30 minutes. Remove foil and continue cooking until apples are tender and crust is golden brown, 20 minutes or longer. (To avoid over browning top of pie, loosely lay foil on top of pie as long as needed until apples are tender.) Serve pie while it is warm. ENJOY!

NOTE: The crust ingredients make enough dough for two crusts. Filling and topping is enough for one crumb pie. If desired, use half of the dough for this pie, reserving other half for another use. Or instead of crumbs, top the apple filling with the second dough crust (crimp edges and cut slits in top) for a two-crust pie.

For more Taste of Country information click HERE.

OTHER APPLE PIES from Sweet Leisure

Click HERE for a lattice top, caramel apple pie.

And HERE for a cinnamon roll apple pie.

¶ Posted 20 April 2024 † Susan Manlin Katzman § DESSERTS § GRANITE CITY § ILLINOIS § PIES § RECIPES § RESTAURANTS ‡ Comments Off ° Tagged: Ali O'Brian, Apple Pie, event space, Granite City, Illinois, restaurant, Tari Handfelder-Harper, Taste of Country

HOT BROWN and TOUSEY HOUSE TAVERN

Tousey House Tavern’s Hot Brown

Talk about famous dishes. The Hot Brown first showed up at the Brown Hotel in Louisville, Kentucky in 1926. Called a “sandwich,” the happy, hot, open-faced concoction of layered turkey, ham, and bacon smothered under a heavy coat of Mornay sauce, made its way around Kentucky, eventually earning the reputation of a Kentucky classic.

A painted barrel marking an official stop on the B-Line trail I sampled my first Hot Brown at the Tousey House Tavern in Burlington, Kentucky. The tavern is on the self-guided B-Line tour of Northern Kentucky’s bourbon trail and a perfect lunch spot to recover and recoup from a bourbon infused morning.

Originally built as a home in 1863, the building housing today’s tavern has experienced many incarnations, transitioning from estate home, to hotel, boarding house, consignment shop and restaurant.

Exterior of the Tousey House Tavern

Restored in 1987, today’s restaurant displays all the comforts of Southern hospitality including gracious dining rooms and menu laden with Southern comfort food.

Dining room in the Tousey House Tavern

To my joy, Tousey serves a killer Hot Brown sandwich.

Although we did not score a detailed recipe, we did learn some secrets to Tousey’s Hot Brown. They break from tradition by using a combo of Cheddar and Monterey Jack cheeses in their Mornay sauce and top the sandwich with a flavorful pecan-smoked bacon.

Here is our version of their version:

TOUSEY HOT BROWN

Yield: 1 serving.

2 thick slices toasted white bread, crust removed

A generous layer of sliced salt-cured country ham

A generous layer of sliced oven-roasted turkey

Mornay Sauce (recipe follows)

2 slices crisp-cooked pecan smoked bacon

1 slice tomato

Grated Parmesan cheese

Finely chopped parsley

Cut bread into triangles and put in the bottom of a casserole dish. Layer ham and turkey on top of bread. Cover all with a thick coat of Mornay sauce. Top sauce with two pieces of bacon in a cross pattern.

Put tomato slice in center of bacon cross. Sprinkle with Parmesan cheese.

Broil sandwich in a preheated broiler with rack set about 5-inches from heat, until sauce is bubbly and browned in spots, about 3 minutes.

Sprinkle with parsley and serve immediately.

MORNAY SAUCE

Yield: about 2-1/4 cups (enough for several sandwiches)

2 tablespoons butter

3 tablespoons flour

2 cups whole milk, heated just to the boil

¼ cup mixture of shredded Cheddar cheese and Monterey Jack cheese

Salt

Pepper

Melt butter in a medium size saucepan set over low heat. Whisk in flour and cook slowly, whisking constantly, about 2 minutes. Slowly whisk in the milk. Raise heat to medium and cook mixture, whisking constantly, until sauce thickens, about 3 minutes. Stir in cheeses and continue cooking, stirring constantly until cheese melts and mixture is smooth. Remove from heat and season to taste with salt and pepper.

For more about the Tousey House Tavern, click HERE.

For more about the B-Line bourbon tour, click HERE.

A copy of The B-Line paper Guide.