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molto e

Matt's Big Breakfast & Roosevelt Tavern (Phoenix)

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Matt's Big Breakfast

801 N. 1st Street ( 1st & McKinley)

Phoenix, Az.

602-254-1074

When I see a line of people spilling out into the street waiting to eat at a restaurant in Phoenix, I know the food must be good. At Matt's Big Breakfast whether it is breakfast or lunch, the food does not disapoint.

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Matt and his wife Erenia serve simple food but use top-notch ingredients ( Chino Valley Ranch Eggs, Harris Ranch Beef, Terra Verde Farm Preserves, McClendon Select Produce, Wildflower Bread, The Pork Shop ). Upon entering Matt's, one can not help but think "this place is cool". The diner setting is something that harkens back to the diners of yesteryear.

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I have made my way around the menu a few times and everything comes out like that dream breakfast should. The option of hash browns or home fries is something that I appreciate because the art of the hash brown seems lost these days in most breakfast haunts.

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cheese omelette with HASH BROWNS

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French Toast with maple syrup

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waffles with pepper bacon from The Pork Shop

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Daily Special - ham, roasted jalapenos & cheddar cheese egg scramble

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The Chop & Chick - two eggs and a skillet seared Iowa pork rib chop

The lunch offerings at Matt's are equally satisfying, highlights include:

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Big Butter Burger (need I say more)

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Chili Bowl

I do not ever remember ordering or for that matter eating an egg salad sandwich but I saw one at Matt's pass me by and could not resist.

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Egg Salad Sandwich ( I added a couple strips of that Pork Shop bacon)

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Matt and the back of his wife Erenia

Matt's Big Breakfast is a great spot for lunch or dinner and now with the opening of their bar Roosevelt Tavern, you can hang with the Pool's all day!

Phoenix Best Bets:

Vu at the Hyatt Regency Scottsdale

Sea Saw

Binkley's Restaurant

Zinc Bistro

Cyclo

Lo-Lo's Fried Chicken and Waffles

Kohnies-Coffee, Breakfast and Best Scones

Pizzeria Bianco

Pane Bianco - Chris Bianco's sandwich shop

Matt's Big Breakfast

Arlecchino Gelateria

The Pork Shop

Grazie Pizzeria


Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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Molto e

Long lines don't guarantee good food. P. F. Changs for example. However, at Matt' Big Breakfast it does mean good eats.

And Matt's is special for me as the place that introduced me to the many wonders of The Pork Shop.

I agree about the egg salad. Who knew?

ahurwich


Edited by ahurwich (log)

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[...

I do not ever remember ordering or for that matter eating an egg salad sandwich but I saw one at Matt's pass me by and could not resist.

gallery_30892_4223_212739.jpg

Egg Salad Sandwich ( I added a couple strips of that Pork Shop bacon)

...

This does look great including the bread. I might like the bread just a wee bit thinner but it looks very good.

I may link this photo to the thread on soft, squishy bread as a good example of non-Wonder, but not crusty bread!


"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

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[...

I do not ever remember ordering or for that matter eating an egg salad sandwich but I saw one at Matt's pass me by and could not resist.

gallery_30892_4223_212739.jpg

Egg Salad Sandwich ( I added a couple strips of that Pork Shop bacon)

...

This does look great including the bread. I might like the bread just a wee bit thinner but it looks very good.

I may link this photo to the thread on soft, squishy bread as a good example of non-Wonder, but not crusty bread!

The bread was great...stop by Matt's next Phoenix trip!!!


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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We had a breakfast in Phoenix which pretty much trumped all the breakfasts on our entire trip. It was had, appropriately enough at Matt's Big Breakfast on 1st Street. Matt's is another small place with limited hours. It consists of 2 small rooms and a counter, with seating for about 25-30. The delicious food at Matt's is pretty straightforward, greasy spoon-style with some important distinctions, that have to do with where they source their ingredients. For example, all eggs served at Matt's are sourced through Chino Valley Ranchers, which provides only humanely-harvested, cage-free eggs. Harris Ranch Beef Company is Matt's exclusive provider of all-natural beef. And delicious pork products served at Matt's, like bacon, ham and sausage, are sourced from The Pork Shop in nearby Queen Creek, AZ.

We arrived at about 11 am and had a very short wait for our 5-top. Service was friendly and very accomodating. The breakfast special on this day, a chili-cheese omelet, had just been 86'd but our server begged the kitchen to produce one more on our behalf and her wish was granted. A couple of us ordered the extremely tasty Five Spot, which is one egg and 2 slices of thick bacon on a kaiser-like roll, served with hash browns. 'The Hog & Chick' was another winner. It was 2 eggs, over-easy (or any style) with a beautiful slab of salty-sweet ham (or bacon or sausage) and hash browns. The Chop and Chick was 2 eggs served with a seared, bone-in Iowa pork chop and hash browns. I really enjoyed the tasty chop. In fact, all the pork products we had were fantastic. I thought the breakfast sausage was the best I'd ever had and that includes even my own, home-made version.

I can certainly appreciate a fancy breakfast and I do go out for it often enough. But I really love even more a hearty, greasy breakfast with well-cooked eggs and properly crispy hash browns. On this count, Matt's delivered big-time and I cannot recommend it highly enough. I'm told that they also serve a damned fine lunch but none of us tried it on this day. And, if I return to Matt's again, I'll probably stick with breakfast because it was so great. Who knows . . . there may be a lunch at Matt's in my future, but the place is named Matt's Big Breakfast, after all.

=R=

Matt's Big Breakfast

801 N 1st St

Phoenix, AZ 85004

(602) 254-1074


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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I nominate the 5 Spot with hash browns as the number one hangover cure...two eggs and 2 slices of peppered bacon from the Pork Shop, American cheese and today there seemed to be a little sauteed onion on a kaiser roll. On my radar for the next visit are the griddlecakes, because an order came be my table and the scent was haunting...and everyone says they rock.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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Has anyone been to the Roosevelt Tavern? I haven't heard much besides they have very good pretzels and they have a special Four Peaks brew.

Also, so far I've had the waffle with pepper bacon, the pancakes, the chili, the butter burger and the special of the day - which was a steak (forgot which cut) benedict. The stand-out winner was a the waffle with the bacon. That is some darn tootin' good bacon. I ended up dunking the potato chips from my dining companions sandwich into the cup to get to the last bit of maple. The chili, the special and the burger were all very good, however I was disappointed in the pancakes. The taste was just OK, but the texture reminded me of the Bisquick pancakes I used to eat as a child. It was tough and dry, and the addition of copious amounts of butter and maple syrup failed to rescue it.

Another point of note is the service. We've been at varying times, from being completely full to just the early morning coffee drinkers and the service has always been very slow. It's not just the preparation of the food, I would wait an hour for the food to be made, but I don't like waiting 20 minutes for a coffee refill, to get my bill or to be even acknowledged with a "good morning". I don't know if it's just the experience that we've had; I usually don't hear many people talk about the service. I've never seen them run more than two servers a morning and I know that can be rough so I'm just chalking it up to a dearth of servers.

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Has anyone been to the Roosevelt Tavern?  I haven't heard much besides they have very good pretzels and they have a special Four Peaks brew. 

Also, so far I've had the waffle with pepper bacon, the pancakes, the chili, the butter burger and the special of the day - which was a steak (forgot which cut) benedict.  The stand-out winner was a the waffle with the bacon.  That is some darn tootin' good bacon.  I ended up dunking the potato chips from my dining companions sandwich into the cup to get to the last bit of maple.  The chili, the special and the burger were all very good, however I was disappointed in the pancakes.  The taste was just OK, but the texture reminded me of the Bisquick pancakes I used to eat as a child.  It was tough and dry, and the addition of copious amounts of butter and maple syrup failed to rescue it. 

Another point of note is the service.  We've been at varying times, from being completely full to just the early morning coffee drinkers and the service has always been very slow.  It's not just the preparation of the food, I would wait an hour for the food to be made, but I don't like waiting 20 minutes for a coffee refill, to get my bill or to be even acknowledged with a "good morning".  I don't know if it's just the experience that we've had; I usually don't hear many people talk about the service.  I've never seen them run more than two servers a morning and I know that can be rough so I'm just chalking it up to a dearth of servers.

The Tavern has well-done old school snacks...spicy Niman Ranch franks and beans, chips with maui onion dip and blue cheese dip, GREAT grilled sandwiches esp. the fried bologna and Norcino (Italian cold cuts), San Marzano tomato soup with grilled cheese AND most of all a great selection of COLD beer.

As far as Matt's... I have not had the service issues that you speak of, the nature of the place because of it's size is to turn the table so I have found the servers to be attentive. That is the first knock against the pancakes that I have heard, most people seem to rave about them. I have not tried them as of yet, but I am sure my fork will find them soon.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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With all these rave reviews I'm thinking we must have gone on a very off day. He had the waffle, a couple eggs, and bacon with potatoes. The waffle was dry, the eggs were great and the bacon and potatoes were both way over done. I had the burger with blue cheese and it was just meh. The DH does a far better job with keeping them juicy at home. I dunno, we weren't inspired to go back, especially since it took over 30 minutes to get in the door. Maybe we'll have to give it another shot sometime.

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With all these rave reviews I'm thinking we must have gone on a very off day.  He had the waffle, a couple eggs, and bacon with potatoes.  The waffle was dry, the eggs were great and the bacon and potatoes were both way over done.  I had the burger with blue cheese and it was just meh.  The DH does a far better job with keeping them juicy at home.  I dunno, we weren't inspired to go back, especially since it took over 30 minutes to get in the door.  Maybe we'll have to give it another shot sometime.

That is too bad, usually I leave Matt's very happy and I have ordered the 5 Spot the last 4 times that I went there. The next time that I order the burger, I will orger it medium-rare but they serve it med-well normally. Next time you are in the area, give Matt's another go (and if that is at night time try the Tavern).


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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With all these rave reviews I'm thinking we must have gone on a very off day.  He had the waffle, a couple eggs, and bacon with potatoes.  The waffle was dry, the eggs were great and the bacon and potatoes were both way over done.  I had the burger with blue cheese and it was just meh.  The DH does a far better job with keeping them juicy at home.  I dunno, we weren't inspired to go back, especially since it took over 30 minutes to get in the door.  Maybe we'll have to give it another shot sometime.

That is too bad, usually I leave Matt's very happy and I have ordered the 5 Spot the last 4 times that I went there. The next time that I order the burger, I will orger it medium-rare but they serve it med-well normally. Next time you are in the area, give Matt's another go (and if that is at night time try the Tavern).

I know at least one time when you likely did not find it memorable. No fault of Matt's but maybe the company talking your ear off. :laugh:


Robert R

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I know at least one time when you likely did not find it memorable. No fault of Matt's but maybe the company talking your ear off. :laugh:

LOL . . . and there was also that time I made him share all his pork products. I know that couldn't have been pleasant for him, regardless of the huge portion sizes :laugh::raz:

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

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I know at least one time when you likely did not find it memorable. No fault of Matt's but maybe the company talking your ear off. :laugh:

LOL . . . and there was also that time I made him share all his pork products. I know that couldn't have been pleasant for him, regardless of the huge portion sizes :laugh::raz:

=R=

Please...I could go for Matt's right now, but it does not open until the AM...though the Tavern could be a good call.


Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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Roosevelt Tavern

(602) 254-2561

816 N. Third St

Sunday: 5:00 PM - 12:00 AM,

Tuesday: 5:00 PM - 12:00 AM,

Wednesday: 5:00 PM - 12:00 AM,

Thursday: 5:00 PM - 12:00 AM,

Friday: 5:00 PM - 2:00 AM,

Saturday: 5:00 PM - 2:00 AM

The Roosevelt has become one of my favorites in town, especially if I am downtown then a stop is obligatory. I found the perfectly frosty brews served at the Roosevelt to be a welcome respite from our hot summer. Besides the beverages the Roosevelt has some simple well crafted snacks that I find myself craving so that says something about the "tasty quotient" of the fare that Matt and his wife Ernie turn out.

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Menu

The Roosevelt is located in an old house that the Pool's renovated and each room has its' own charm and vibe. When I go for snacks the back room has a communal table and that serves as the dining area. I will post some snacks from a recent meal at the Roosevelt:

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Chips and Dips

kettle chips served with pan-roasted sweet onion and Maytag blue cheese dips

The sweet onion dip is very addictive! I have ordered this everytime that I have gone to the Roosevelt for eats.

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"Ham and Eggs"

sliced sugar-cured ham with three cage-free deviled eggs, prepared Southern style

tasty

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Big Fat Pretzel

fresh and salted hand twisted pretzel served warm with two mustards

This is another must get if you are a hot pretzel fan.

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Campfire Beans and Franks

hot and smoky baked beans with sliced Niman Ranch hot dogs

This breaks the mold of the sweet franks and beans that I am not a fan or, this dish has a ZING that is very appealing.

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Grilled Cheese and Creamy Tomato Soup

fontina and gruyere cheeses on Pullman bread with San Marzano tomato soup

This is so old school...great grilled cheese sandwich on fantastic bread with a tasty tomato soup.

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The Norcino

prosciutto di parma, soppressata, mortadella and aged provolone with marinated cherry peppers on a grilled panini roll

Another great grilled sandwich...do not miss the fried bologna sandwich

This is just a peek as to what is going on down at the Roosevelt, do yourself a favor and drop on in for a spell.


Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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So who submitted Matt's Big Breakfast to "Diners, Drive-Ins and Dives"?

My first visit to MBB was today around 1:30ish PM and found the a sign outside that taping for the show was being held.

I sat on the counter watching the camera crew cramp themselves in the tiny kitchen and being in the way of the cooks.

The Chop and Chick was delicious though. I could have eaten a second plate.


Edited by Greystreet (log)

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      If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience.

      If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible.

      I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley."

      The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew.

      That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp.

      I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.)

      After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY.

      The final piece of the written paperwork for each show is the "script" that I write for myself.

      This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time.

      Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter).

      The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp.

      The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away.

      I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous.

      (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.)

      The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on.

      + + +

      I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set.

      This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again.

      I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing.

      In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment.

      I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup.

      My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels.

      And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera.

      + + +

      I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs.

      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +

      Epilogue

      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
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