Pizza Pie Cafe

A bit of Rexburg has found its way to Provo. Pizza Pie Cafe, a pizza buffet, opened recently in what used to be a Chi Chi's Mexican restaurant (hence the Aztec-looking building), then a Tony Roma's, then another BBQ place that never got reviewed here. I was starting to think that this was another of Provo's retail "black holes." But I'm predicting that PPC will become a Provo tradition.

PPC is modeled after Craigo's Gourmet Pizza in Rexburg. This began as a student pizza dive just off the campus of Ricks College. Then it went upscale (as upscale as a pizza buffet can) and moved to the north end of town on the highway. Now there is PPC in Provo. Inside, the restaurant is all shiny and new--the expensive remodeling really paid off. There are flat screen TVs (thankfully with the sound turned down) in strategic locations--even in the bathrooms.

PPC offers a wide variety of pizza and pasta, and it's always hot and ready. The crust is thick and chewy, and I think it's a sourdough. Sometimes the crust tastes kind of sweet. Pizza purists may not be happy with it, but it's a great family place. (Much better than Doc's Pizza Buffet, which is now out of business. Doc's started to get a little run down towards the end.) You know you've got a bit of Idaho when you try the Spud-o-licious pizza--pizza with sliced potatoes on top. (Hey, purists, when I was in Italy this summer, I also had authentic Neopolitan pizza with sliced potatoes. So is it Idaho or is it Italy?)

Pizza purists will still want to walk over to Niccoitalia for authentic east-coast pizza, but if you want to feed a crowd of hungry teenagers, PPC is the place.

Eating Out for Thanksgiving

This Thanksgiving we drove to Arizona to visit family. It worked out best for us to eat out for Thanksgiving, which was a first for me. We ate at Bill Johnson's Big Apple in Mesa, AZ, one of the few places where we could get a reservation. Bill Johnson's is a Western-style restaurant chain with locations all over the Valley of the Sun. It's mainly famous for steak, BBQ, and breakfast. The Thanksgiving menu was just OK, a step above cafeteria food. However, the wait staff was very friendly.

But we did have some excellent food elsewhere on the trip. On the way down, we stopped in Las Vegas ($29 rooms at Circus Circus), but we decided to forego the LV buffet. We had heard good things about The Egg and I (aka The Egg Works) for breakfast. They have great pancakes, waffles, and eggs served about every way you can imagine. We tried the mashed potato omelette, which sounds a little strange, but tasty and very filling. It was kind of like an loaded baked potato in an omelette. (The fact that there were garlic mashed potatoes made it even better.) The Egg and I (Las Vegas) should not be confused the The Egg and I chain based in Colorado (with a location in St. George and a new location opening in SLC). (I wonder if the Colorado chain is why the other locations in LV are called Egg Works.)

In Arizona, we were sad to see that Mama's Pizzeria (by ASU) had closed down. We used to hang out there when I was a student. We had dinner at Monti's La Casa Vieja (now run by Michael Monti). This place is on the National Register of Historic places. Still the same great steaks, but we're pretty sure that the spaghetti recipe is no longer Leonard Monti's family recipe. (It tastes like generic food service sauce.) And Monti's is much more expensive than I recall. We also stopped at The Golden Gate, a Henrichsen family favorite. This is a decent and affordable family-run establishment with the best hot and sour soup I've had anywhere (and we've looked).

The biggest surprise was The Queen Creek Olive Mill, Arizona's only olive farm and mill. We stopped here for breakfast on the day we returned to Utah. Here the Del Piero family produces locally grown artisanal olive oils using sustainable farming methods. (Yes, you'll feel like you're in Napa Valley. But it's Queen Creek.) Their "Tuscan-inspired" menu includes fresh fruit waffles, a variety of breakfast sandwiches, and eggs benedict. You can also buy a several olive products and other locally produced food products. If we lived in Queen Creek, everyone would be getting olive oil for Christmas.

Burgermania Begins

I drove past the Orem In-N-Out on my way to work today, and the line was already starting to form--two hours before opening. I'll be waiting a few weeks before I get in line, but stay tuned for my In-N-Out/Chadders burger challenge.

Willie Mae's Scotch House

Willie Mae's Scotch House is old-fashioned Southern cooking at its best. This restaurant lies on St. Anne's Street in the Treme neighborhood just outside New Orleans' French Quarter. New York City's Ed Levine ("the missionary of the delicious") describes Willie Mae's fried chicken as the best he has ever had. After a recent trip to New Orleans, I have to agree.

For $10 you get three pieces of chicken. The chicken has a light flour coating that leads to a crisp skin (so crisp that it has a light "snap"). There's also a bit of heat from ground red pepper and whatever other spices they use. It's not overbearing, but it does sneak up on you a little. The chicken is moist and juicy and has probably been soaked in buttermilk. You get your choice of several sides: French fries, red beans and rice (my favorite), butter beans and rice, green beans and rice, potato salad, or green salad. You could also choose the breaded pork chop, which is about as good as the chicken. They have bread pudding for dessert (if you have room).

In 2005, after cooking chicken for nearly 50 years, Willie Mae won an "America's Classic" award from the James Beard Foundation, an award given to "down-home eateries that have carved out a special place on the American culinary landscape." Later that year, along with much of New Orleans, Willie Mae's restaurant was destroyed by Katrina and the flooding that followed. With only the clothes on her back and her Beard award in her purse, Willie Mae fled before the storm. When she returned, the restaurant had been ruined.

Led by the Beard Foundation and the Southern Foodways Alliance, volunteers stepped in almost immediately to rebuild and restore this legend. It's now run by Kerry Seaton, Willie Mae's great-granddaughter, who follows the original secret recipe.

The inspiring story of this rebuilding has been told in Gourmet Magazine, on the Travel Channel, on CNBC, and on Food Network's Good Food with Dave Lieberman.

If you're planning a trip to New Orleans, take a taxi out to Willie Mae's. The area right around the restaurant is safe, but it's a long walk from the French Quarter beneath the I-10 freeway (where you will still find dozens of tents housing those still displaced by the storm). The restaurant will gladly call you a cab for the return trip. Allow some time, because they take their time to get it right. You also want to get there earlier in the afternoon because they start running out of popular items (such as a the delicious Creole-style red beans and rice). They are open for lunch, 11-5.

Here is a great video telling the story, but it's several minutes long.

EZ Take Out Burger

For years, people have speculated about when In-N-Out Burger might finally open a place in Utah. This place has a cultish following, and with so many former Californians in the state, Provo would seem like a gold mine for In-N-Out. There are those who say that In-N-Out is anti-Mormon (but aren't there plenty of church members in So. California?) I suspect that they haven't opened a joint in Utah because they only use fresh ingredients. Apparently, Las Vegas and Phoenix are about as far as you can ship the fresh ground beef from Baldwin Park, CA. I'm sure that part of their desire to keep the chain relatively small is to maintain the "aura" surrounding it (in the same way that Harley Davidson does with their motorcycles).

There are conflicting reports of In-N-Out coming to Washington (near St. George), but according to the Dixie Sun, In-N-Out will open there in May.

The desire for In-N-Out also fueled the craze about Chadder's in American Fork which was well documented in this blog (look under "hamburgers").

Now along comes EZ Take Out, another hamburger place that seems oddly familiar. This California chain first got started in 1969 in Upland, CA, and it competes directly with In-N-Out (which got started in 1948). Sometimes, these may even be across the street from one another. They offer a simple menu: hamburger, cheeseburger, "double take" (which is a double cheeseburger) and a couple of chicken sandwiches. You can get your any of these "monster style," which is like In-N-Out's "animal style.) Interestingly enough, they also have breakfast burritos.

I know that people get pretty fanatical in the California burger wars (don't even try to talk to fans of Tommy's), but I think EZ is a pretty close approximation of In-N-Out, and probably a bit better than Chadder's. But it looks like if you crave the real thing, your drive down I-15 will become a bit shorter in May. (St. George is still technically Utah, right?) Too bad we can't just buy a fresh one of each and do a true side-by-side. (This would be a bad day to get your cholesterol checked.)

Exotic Candy Bars

When I'm on the road, I like to pick up (i.e. purchase and eat) candy bars that aren't normally in the stores in this area. Usually, these are exotic East coast candy bars like Mallo Cups, Charleston Chews (which you actually can get around here), SkyBars, Zagnuts, or Five Star bars. But today it's exotic candy bars from Idaho.

On the way to Cedar City, I stopped off at the Chevron just off the first Fillmore exit (Exit 167)going South. In addition to their "world famous chicken," I picked up an Owyhee Idaho Spud, "the candy bar that makes Idaho famous" and a Farr's Cherry Cordial. The Idaho Spud is a product of the Idaho Candy Co. (The word "Owyhee" describes a river, mountain range, and county in Idaho. It comes from three native Hawaiians--Owyhee is an older spelling of Hawaii--who were part of the Hudson Bay Co. of explorers.) The ICC makes several products, including the Old Faithful Bar and the Cherry Cocktail bar, but they are most famous for the Idaho Spud, which is a cocoa flavored marshmellow center covered in dark chocolate and coconut, and formed into the shape (roughly) of a potato. The Spud is so popular that it has its own fan club with several recipes for cooking with the Idaho Spud, including Idaho Spud fondue.

Farr's Cherry Cordial is less famous and comes from the Farr Candy Co. of Idaho Falls (since 1911). The Cherry Cordial is hand dipped chocolote with a whole cherry in a fondant center, rolled in roasted peanuts. To me, it tasted a little like a "no bake" cookie with a cherry inside. Farr's also makes the Mallo-Nut, Peanut Cluster, and Black Walnut.

Next time you're in Idaho (or parts of rural Utah), support your independent candy makers. (For an interesting history of independent candy makers, read Steve Almond's CandyFreak (2005).