Monday, July 26, 2010
Miss Smiles' is made with albacore tuna salad, honey mustard, lettuce, and tomato on toasted Zingerman's Jewish Rye. Unlike the #14- Calling Mable this sandwich is served cold. The name of this sandwich comes from one of the very first managers that worked at the Laundry. She was always smiling, and even customers commented on her sunny disposition.
I liked this tuna sandwich much more than the last one that I tried. I think that it is probably because it was cold, and because it had our honey mustard. I love our honey mustard, and I think this post is a great example of just how much I love it. We use honeycup mustard, which is made with brown sugar, mustard flour, honey and spices. This combination creates a uniquely sharp flavor in this creamy mustard. The honey mustard really makes this sandwich a winner in my book.
While I still would much rather replace the tuna with turkey in this sandwich, I'm sure tuna lovers really enjoy the combination of flavors in the #36. It's simple, yet a spicy enough to make it a very interesting sandwich! Let me know what you think!
Sunday, July 25, 2010
The Farewell Rudy, Hello Rhodella was named after Mark Hamel's Aunt Rudy, who is Luana's sister. Her given name was Rhodella, but everyone called her Rudy. She died a few years ago, around the time when Mark bought his classic truck. In honor of his Aunt, he named his truck Rhodella, assuming that the chance of someone else using that name was a stretch. He named this breakfast in honor of his aunt as well.
I thought that this breakfast would be similar to the Norma and Floyd's but it is actually quite different. I think that the biggest difference is due to the type of meat used in the hash. This breakfast is made with a chuck roast hash, while the other is made with a corned beef hash. In all honesty, I liked the Farewell Rudy a lot better. It ended up being a really good breakfast, especially with the eggs and farm toast.
I'm glad I tried this because now I understand the differences between the two breakfasts that seem kind of similar on our menu. It was very surprising, and in a good way. Give it a try and see what I mean!
Thursday, July 22, 2010
If you like seafood, I bet you would love the Salmon Oscar. Most people do, judging it's popularity. However, salmon is generally a little more "fishy" than other types of fish, so if you don't like that flavor, you probably won't like this. Despite the great health benefits of Salmon, I think it still will be awhile before I can actually enjoy it!
Monday, July 19, 2010
I am so excited to blog about this sandwich- the #35, Julie's Fond Farewell. It's my second favorite sandwich on the menu (second only to the #28), and it's the only sandwich on the menu that I ordered "as is" before I started the blog. I really love everything about this sandwich.
The inside of the sandwich I find to be just as interesting as the bread that it is made on. There's a variety or roasted vegetables, such as broccoli, carrots, squash, and onions. It also has a garlic mayo, which yellow color surprised me, but it actually was very good.
I liked this sandwich because it was so unintimidating, however still unusual. It's a great sandwich for vegetarians, or those that enjoy their veggies in a sandwich. I would most definitely get this again, and I already know I'm going to eat the rest as my mid-night snack later!
Tuesday, July 13, 2010
This sandwich is made with rare roast beef, Vermont cheddar cheese, lettuce, red onion, tomato, and mayo on fresh (un-grilled) Italian rustin bread. This might be the first time that I have tried our rustic bread un-grilled, and it was very good. It was soft, and went very well with the roast beef on this sandwich.
The #30 is a simple and easy choice for those that like roast beef. I thought it to be different than what I am used to, yet surprisingly good.
Saturday, July 10, 2010
I haven't blogged about a salad for awhile, and this warm weather lately always makes me crave it. The Bohemian Breeze is a great summer salad- home-made chicken salad, mandarin oranges, fresh strawberries, and cashews on a bed of crisp romaine lettuce. It's served with our awesome home-made raspberry vinaigrette dressing.
I've had this salad before, but I'm going to admit that I didn't really like the chicken salad. I picked most of it off, and didn't really give the salad as a whole a very good chance. This time I ate the salad as it should be eaten, mixing the ingredients together to get the whole flavor. This made me realize that eating a piece of chicken salad by itself is so much different than eating it with strawberries, cashews, and mandarin oranges. By eating this salad I realized the importance of trying to eat a dish the way that it was meant to be enjoyed.
This is by far my favorite summer salad. The fruit and cashew combination, and it made me feel like I was on vacation while I was eating my dinner. I would most definitely recommend this year-round, even though I really do think it is perfect for dining on the patio in the warm weather!
Thursday, July 8, 2010
This sandwich is named after a past employee named Ron Neely. If you are familiar with our breakfast menu, it is the same Ron that the Ron and Deb's Weekender is named after. He used to work the cash register on the weekends. He also used to work for Bob and Tom when they owned the party store in town and was a wiz on the register (which was important because it was a really old machine). Ron was always chronically sick and this was the sandwich that he ordered all the time. It was a lifesaver!
This sandwich is made with smoked turkey, cheddar cheese, mayonnaise, Italian pesto, sweet red onion, tomato, and lettuce on grilled Zingerman's french farm bread.
It's by far my favorite sandwich on the menu. I usually order it without onions, but this time I ventured to try it with the onions, and still liked it just as much. It's a great sandwich for someone who will eat anything, or a picky eater. I'm also a huge fan of our smoked turkey, and I always tell customers that I think it is the best smoked turkey that I have ever had, and I really eat a lot of turkey!
I would suggest giving this sandwich a try. If you do, let me know what you think. I'm sure the Ron's Lifesaver will not be a disappointment!
Tuesday, July 6, 2010
I'm waiting for Mr. Mark Hamel to get back to me on the history of the next sandwich. Therefore, I decided to move on through the dinner menu and have the Vegetable Gratin. It is made with a Spanish style rice, topped with seasonal summer vegetables, and fresh mozzarella and Parmesan cheeses; then baked until golden.
The dish is vegetarian, but not vegan, because of the cheeses. The rice is a little spicy, but it was still easy for me to eat. The seasonal vegetables on my dish were yellow squash, zucchini, and tomatoes. I thought that the vegetables and the cheese complimented the rice very well.