The Graph

Well here it is the long awaited graph(also please note Katy does not call me nubs and we are friends) please enjoy

love,

 nubs

(also i promise Raura and i will have the other restaurants done soon it hard to rememeber everything we started this after like 5 place so bear with us )

Speckled Hen Tavern and Grille

I’m taking initiative on this one, since I have the actual dining experience and Nubbykins has a bit of an unfair advantage. I had the pleasure of feasting at this glorious Southern Gastropub a few months ago with a good friend of mine. It was a great experience.

First off - the duck fries. Shut your mouth. The menu simply describes them as “Smoked sea salt, chives, horseradish roasted garlic aioli”. This does not do them there fries any justice. Potatoes fried in duck fat. :O <- oh face. Not just that, they’re topped with garlic aioli. I am a garlic aioli fan. Everything should be fried in duck fat and topped with garlic aioli. Shooot.

Miss Corey my lovely date had some pasta with a cream sauce. I don’t play that cream sauce so I didn’t go there. It looked nice.

I, on the other hand, had the braised short rib. Okay… so the plate was placed in front on me and I went at the B word (is this blog PG13?) with a knife. I didn’t need the knife. I didn’t need the fork. I could have broke out some chop sticks. So tender  for real. This, this, this, this, fantastical piece of meat was nicely accompanied by roasted oyster mushrooms, grilled grits, and very full little happy Asian girl.

 

Holler at Speckled Hen they makes good southern foods. Don’t be surprised if you see a friendly mohawked fellow with no pinkies.  

- Raura <3

Here's a little behind the scenes action. Short ribs just finished braising. The makings of wonderfulness.

Ni Hao Raura

Here I am. Off my 9-5. Laura Lee Stein. Yes, a pencil pusher blogging about food. I somewhat have credentials…

I have my loving father to thank for my push into the world of culinary arts. At the end of middle school I had a sit down, going through a list of magnet schools (the nearby school was not an option). I said no to everything excepting cooking. As fall ensued I was off to Frank H. Peterson and there began my adoration for cooking, tasting, and learning food, food, food.

After graduation I met up with a one Lance Larson. We teamed up and hauled our lives 2 hours south west of hometown Jacksonville, FL to attend Orlando Culinary Academy. Yes, this was a shortcoming for me. Shut up, shut up, shut up. No, I could not take the heat. I got out of the kitchen.  

Well not really, I worked in a few mediocre restaurants (I’m not saying no names, yo) for a few years and moved on to office work.

Plus I have the appetite of 400lb walrus. That counts for something. None the less, I genuinely love food. Yes I do.

-          Laura Lee

The one they call Nubs

Hi my name is Lance Larson and this my attempt to give you insight into the uniqueness of  me,(graph to follow showing my uniqueness as compared to others) and a bit of background.


I am 26 I have been cooking for about 7 years now. I found my love for cooking in highschool cooking for my friends family in some sort of non serious  atmosphere which led me to Culinary School in Orlando, Fl. I fell in love even harder! I've worked from Country Club to Fine Dining still loving it and still learning everyday!



You maybe currently asking yourself Nubs what and odd name  and for some reason he has yet to address this why why would he taunting us with an interesting name like that and give no background  history and/or insight like he previously stated he would. Well the answer to that is because I am going to tell you now please be patient I ramble =). My friends call me Nubs as you are reading this we are now friends give yourself a pat on the back you win possibly a gold star or 6 and cookie too if you choose to indulge. Now the reason the call me  nubs is because I do not have pinkys or at least not full ones they are nubby to say the least. the were removed when I was young to give me use of my hands sounds sad right? well it was rough for a bit mosttly elementary/middle school.



So about me I am LANCE LARSON( that should be enough im sure its not) but it will do for now!





Love,
         Nubs

The Everso Daunting Introduction

":Maybe we should start our blog with a personal introduction. You can’t just go about randomly blogging and know nothing about the “writers”. Or can you? Either way, I think it’s rude.  Don’t worry this acclimation will be brief and get on to what matters most… food."

Previous quote was from Raura to me Nubs  so her we go wish us luck in our endeavors! 

Long story short… We attended Le Cordon Bleu Orlando Culinary Academy. Of the two, Lance completed school and Laura went on to other endeavors. Reunited in their home town Jacksonville, Florida frequent and awesome dining experiences turned into a must-do blog and the need to share the cliché love for food.

Side note: IN NO WAY ARE WE WANNA BE FOOD CRITTICS! 

Goals: With this Blog we intend to give some sort look to into the crazy adventures we have had eating food all around our experience. Dining what we ate and inside look into our mildly interesting table talk  random conversation. AND LOTS AND LOTS OF FOOD AND ALL ITS GLORY!!!!

Be sure to read our about me to mildly understand our unique characteristics