Cambridge Market & Cafe

28 Jun

Alright, ladies and gents, as promised, LION BITES is officially back, and what better way to start off fresh than with the discovery of a delicious and homey deli/cafe?

This discovery started out as a serious craving one of my Penn State staples: a chicken salad sandwich from Otto’s Cafe on Penn State’s main campus.  I love Otto’s.  I eat there, I study there, heck, I even work there, and I can easily say that our chicken salad is one of the best things we sell.  Well Otto’s, you may have some competition.  If a cafe located hundreds of miles away can be considered competition.  Located in downtown Bowling Green, KY (on Fairview Ave.) is Cambridge Market & Cafe.

Based on their website, I wasn’t totally sure what to expect.  An Eat n Park style set up with made to order sandwiches?  A catering outfit that just happened to sell sandwiches on the side? But, they had chicken salad and decent prices! And isn’t that what I really wanted anyways?  They even earned bonus points for having potato salad as a side! YUM.

When I first arrived, I smiled at the cozy, but large seating area.  It really was a nice and welcome feeling straight from the start, except… I wasn’t quite sure what the process was, do I order then pay? Do I order at the register? WHAT IS GOING ON!?

Well, for your reference, you order at the register.  And the ladies working there are sweet as can be.  It’s like getting lunch from your grandma in a pink visor. The selection was great, a build your own sandwich sort of thing with daily “homestyle” hot specials as well.  Of course, I came for the chicken salad.  I got it on whole wheat, with lettuce, onion (they do it right and use red onion) and tomato, a side of potato salad & a sweet tea for a total of $8.34.  Slightly more than I had been expecting to spend, but I hadn’t really planned on the tea, and for a generous helping of chicken salad, a side & a drink, I decided it was pretty reasonable.

I settled in at the outside seating area to enjoy my meal.  The true test came when I unwrapped my sandwich (which I was pleasantly surprised to find included a pickle)… does this chicken salad have grapes in it? For me, grapes completely make the chicken salad experience.  I opened the sandwich to find that, yes! There were grapes! And nuts! And it tasted just as delicious.  The grapes and nuts are a great, sweet contrast to the chicken & mayo, and I was VERY satisfied with my purchase.  The sandwich was quite large, and I was very happy to have such a generous helping of chicken salad.  I feel like sometimes places cheat you out of that.

I wasn’t as thrilled with the sweetness of the sweet tea, because I really like it sweet, but the potato salad was very satisfying, even though I was too full to finish it.

All in all, lunch was a good experience, and I’d definitely recommend it to anyone working or visiting downtown Bowling Green.  Complete with a great selection of deli sandwiches, salads, homestyle specials and homemade desserts, you’ll definitely find something to satisfy your hunger.  You’ll also enjoy the homey and friendly atmosphere, and kind staff.  Though if you’re going on your lunch break, try to get there early, because I have heard that the lines can get a little ridiculous during peak lunch hours!  Take an afternoon to enjoy this quaint little “cafe”, and let me know how you like it!

WE ARE…

 

 

The Return of LION BITES

27 Jun

It has officially been ages since I’ve been able to post a new LION BITE.  The whirlwind that is HRIM 430 took over my entire life for a semester, and somewhere between the end of that and now, I’ve moved to Bowling Green, Kentucky for the summer to do an internship with the dining company on WKU campus.

It’s thanks to “Boring Green” though that I owe the ability and time to return to this blog, hopefully permanently.  Though a nice small city for families, and the retired generation, Bowling Green is a total ghost town in the summer & is seriously lacking in things to do for a 21 yr old. However, it does boast the second-most restaurants per capita in the United States (or so I’m told).  So given that I’m stuck in a dorm with limited means of cooking, I have set out to find the best of the best good (and college student affordable!) eats in Bowling Green and the surrounding areas this summer, with a few fun attempts at dorm cooking thrown in on the side.

I hope you’re all having a great summer (hopefully a more exciting one than me) and please check back soon for updates on my dining, and dorm-style cooking adventures!

HRIM 430 Theme Dinner – Director’s Cut

4 Feb

Hey everyone!

So things are progressing quite quickly for our theme dinner! Only 45 days until the first meal night and we’re hard at work to get things prepared.  Our menu is finalized and reservations can now be made!

We had a test-run of our menu items last week and things went pretty well!  We’re really happy with how things turned out 🙂

Please check out our Facebook Event for our first meal to be held in Cafe Laura on March 21!
Below are our menu selections:

Director’s Cut
“A Cinematic Culinary Experience”

Appetizers:

Runaway Bride Italian Wedding Soup
An ideal marriage of miniature meatballs and spinach in a savory herb chicken broth

Bubba Gump’s Jumbo Shrimp Cocktail
Three seasoned Jumbo shrimp served on a chilled martini glass and accompanied with cocktail sauce
over a bed of shredded lettuce

“If I Only Had a Heart” Artichoke Bites
Tender, gentle and sentimental sautéed artichoke hearts, sprinkled with cheddar cheese, oregano and
parsley, served with a creamy béarnaise sauce

Salad:

The Gladiator Caesar Salad
Crisp romaine lettuce, tossed with a  Caesar vinaigrette dressing and garnished with a freshly baked
parmesan crisp

Entrées:

* All entrées served with a side of Dirty Harry Smashed Potatoes & “Nobody Puts Baby in a Corner” roasted vegetables (unless otherwise specified)

Pirates of the Caribbean Rum Chicken
Tender breast of chicken, marinated in a flavorful brown sugar-rum glaze and topped with a splash of
fresh lime juice

Kamome Pork Cutlet with Tonkatsu Sauce
Japanese-style deep-fried pork tenderloin with savory Tonkatsu sauce
Served with shredded cabbage and wild rice and garnished with Roma tomato wedges

Rocky Balboa’s Black and Blue Strip Steak
A champion dish of seasoned New York Strip cooked to order and topped with bleu cheese crumbles

Without A Paddle Maple Glazed Salmon
Fresh maple-glazed salmon, topped with tangy pineapple salsa
Served with wild rice and roasted vegetables

Wild Mushroom, Asparagus and Brie “Crepes of Wrath”
A light, fluffy crêpe stuffed with wedges of brie and steamed asparagus, topped with sautéed wild
mushrooms

Desserts:

Dante’s Peak Molten Lava Cakes
A simple, yet elegant, molten chocolate cake topped with sugar-coated raspberries

Snow White Dwarf Apple Pie
Warm and sweet, this slowly baked miniature apple pie is enhanced with brandied figs

 

It is still early in the process, so menu items are subject to change.  Pricing will be available shortly, but in general appetizers will be approximately $4-7, entrées $14-24, & desserts $4-6.  Salad & bread are complimentary with all orders.

If you wish to make reservations, please visit the Cafe Laura Website , email erw130@psu.edu or call 814.865.1853

Can’t wait to see you all there!!!

White Cheddar Baked Mac ‘n Cheese

18 Jan

There is just nothing like the ooey-gooey goodness that is baked macaroni and cheese.  It is the comfort food of comfort foods, and one of my very personal favorite foods in general. Every holiday, I insist upon a dish of baked mac n cheese being present.  Fortunately, my Grandma knows this and of course never lets me down.

There are so many variations of baked mac and cheese, but one of my favorites is a White Cheddar cheese recipe that was part of a cooking class required for my major.  When I tasted that delicious cheesiness, I was in love.  And so was my roommate, Megan.  We’ve gotten ambitious enough on some of the days we’ve craved mac n cheese to make this recipe at home (honestly, the only recipe I’ve ever made at home from that cooking class).   Yesterday was one of those days. 🙂 This recipe is perfect for serving as a side dish for a family or, if you’re like Megan and I, eating the whole pan between yourselves!

What You’ll Need:

  • 1/2 lb elbow macaroni (about 1/2 of a box)
  • 1/4 tsp dry mustard
  • 1/2 lb sharp white cheddar cheese, grated (One 8 oz block)
  • 1/4 cup bread crumbs (~ 2 small handfuls)
  • 1 9X13 baking/casserole dish
  • 2 cups medium white sauce  (as follows)
    – 4 tbsp butter
    – 4 tbsp flour
    – 2 cups warmed milk
    – 1/4 tsp salt
    – 1/8 tsp pepper

When we make this at our apartment, Megan starts off grating the cheese while I get water boiling for the noodles and start the white sauce.  This is also a good time to preheat your oven to 350 degrees F.  To start the white sauce, melt your butter in a sauce pan, once it is melted, quickly whisk in the flour by the tablespoonful.  I had Megan adding in the flour while I whisked to avoid making a giant mess (Yeah, it didn’t work…).  Then whisk in the warmed milk, and continue whisking until thick and add the salt/pepper & 1/4 tsp dry mustard.  Don’t forget to keep an eye on your boiling water! Once it starts boiling, add in the noodles.

While waiting for the noodles to finish, turn the heat to low on the white sauce, and whisk occasionally.  When the noodles are finish, drain them and place them in a large bowl.  Mix in the grated/shredded cheese with the warm noodles.  Then, slowly mix in the white sauce.  Put the noodles & cheese sauce mixture into a casserole dish that has been sprayed with cooking spray and coat the surface with breadcrumbs.  Bake in the oven for 20-30 minutes and enjoy!!!!

Yum! Baked cheesy goodness!

WE ARE… awesome mac n cheese chefs!!!

Mark Your Calenders!

17 Jan

Everyone mark your calenders and plan to make a trip to State College!
Monday, March 21st & Monday, April 18th will be the official meal dates of my HRIM 430: Cafe Laura theme dinner! We need at least 100 people to attend each dinner and would love it if you could stop by!
We’re planning a lot of great dishes and can’t wait to see you all there!

And don’t worry, even though I’m going to be pretty busy this semester, LION BITES has an update or two in the works! Get ready for Hawaiian Punch Cupcakes & Cheddar Mac n Cheese!

Please, check back for details about our theme dinner and keep your eyes open for a Facebook Event & flyers around campus! We would genuinely appreciate all of your support!

http://www.cafelaura.psu.edu

WE ARE… in shock that we’ve made it to this class already! Time’s running short here at PSU.

A Peppers & Onions Potluck: Hot Sausage Spaghetti

3 Jan

This recipe was introduced to me when a guy from my THON committee brought it to our spaghetti potluck. My last minute, store-bought meatballs paled in comparison.  I love this combination of spaghetti sauce, sautéed peppers & onions and sweet spicy sausage.  Thursday, I decided to cook this for my family & thought it would be a great recipe to share with you all on LION BITES.  Enjoy! And don’t thank me, thank the guy on my THON committee!!

What You’ll Need:

  • appx 1 lb sausage (use hot, italian style, mild, smoked, whichever you prefer!)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 jar of spaghetti sauce (24-26 oz — I used Delgrosso’s)
  • 1 tbsp olive oil
  • 1/2 small onion
  • 1/2 box spaghetti
  • Italian Blend or Parmesan cheese (optional)
  • seasonings: garlic or garlic powder, salt & pepper, cayenne pepper
  • a Crock Pot!!

 

Start off by boiling water & cooking the sausage according to the directions on the package. While the water is boiling, begin by seeding and cutting the bell peppers in to long thin strips (julienning) and slice/chop 1/2 of a small onion.  Sauté these in a pan with the olive oil (and garlic if you so choose).

Start to heat up your crock pot on high with the spaghetti sauce in it. When the onions & peppers are ready, add them to the crock pot as well.  After boiling your sausage, allow it to cool for a minute and slice into 1/2 inch chunks.  Sauté them in the pan that you took the vegetables out of, just allowing them to get a nice brown color, and then add them to the crock pot as well.

Simmer in the crock pot for a few hours...

I left the crock pot set on high until the sauce began to bubble (checking regularly) and then I added a dash of garlic powder & a dash of cayenne pepper and mixed it all in.  I let it continue to cook on high for about 20 minutes and then reduced the heat to low for about 2 1/2 hours.  After 2 hours, I switched the crock pot to warm, just to keep it hot.

When you are about ready to eat, boil a large pot of water on the stove and cook your spaghetti to preference.  Drain & serve spaghetti topped with sausage & peppers “sauce” from the crock pot.  Top with cheese if desired and enjoy!!!

WE ARE…

Pump up Your Grilled Cheese: Garlic-Parm style!

22 Dec

Grilled cheese is a childhood favorite of nearly everyone.  Who can resist  ooey-gooey melty cheese?  I know I can’t.  Ever.  I haven’t met a cheese I didn’t like, and I love grilled cheese sandwiches.  This LION BITE revs up a classic American grilled cheese with a little extra flavor!

Lots of butter = Delicious Grilled Cheese

What You’ll Need: 2 slices of your favorite bread, 2 slices of American Cheese (Kraft Singles!), garlic salt, parmesan cheese (for spaghetti) and ~1.t tbsp butter

I know you all know how to make grilled cheese (if you don’t, shame on you!) but we’ll do a quick run through. Get that pan screaming hot and drop in 1 tbsp (or more!) of butter into the pan to melt.  The more butter, the more delicious the grilled cheese.  While the butter in the pan melts, butter both pieces of bread on one side, sprinkle on some garlic salt and parmesan cheese (making sure to spread out the cheese across the bread) .

Build your sandwich in the pan allowing to toast for 3 minutes on each side and bam! Quick, ooey-gooey, cheesey, garlic goodness!

Cheese on the inside...cheese on the outside...what more could you ask for?

WE ARE…