#100DaysOfFoodBlogging, Reviews

The 1st Annual Virginia Festival at America Eats Tavern

Virginia Festival @ America Eats Tavern | getinmymouf.com

[This is post #045 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project. Yeah, we’re behind, but we’ll catch up…]

Since 1969, the tourism slogan for our great state has been “Virginia is for lovers.” A nice sentiment indeed, but I’d like to propose a small change:

Virginia is for food lovers.

With a growing craft beer culture, acres of wineries, southern cooking influences, and innovative modern cuisine, what’s not to love?

I’m clearly not the only person who feels this way, as José Andrés’ America Eats Tavern is hosting it’s first annual Virginia Festival June 17th – 30th. The festival will include a “Blend Your Own Bordeaux Competition,” a variety of local wine and spirits tastings, as well as a prix fixe tasting menu and à la carte items with a focus on Virginia ingredients.

Virginia Festival @ America Eats Tavern | getinmymouf.com

Wouldn’t you love to hold your private event here? Call and ask for Hannah; she’s the BEST.

We were fortunate enough to get a sneak peak of the food and beverages during a media preview night, so we’ve highlighted a few of our favorites below.

Cocktails and Fried Chesapeake Oysters

Virginia Festival @ America Eats Tavern | getinmymouf.com

Blackberry Smash, Gin & Tonic, and Fried Chesapeake Oyster with rhubarb remoulade, cucumber and pickle rhubarb salad

José Andrés doesn’t mess around when it comes to libations. We enjoyed a refreshing Blackberry Smash and José’s Gin & Tonic. The Gin & Tonic was carefully constructed and nearly too beautiful to drink. Nearly. Not to mention the mammoth cocktail glass it was served in to allow the drink to breathe and to accommodate a giant ice cube that could have easily sunk the Titanic.

Virginia Festival @ America Eats Tavern | getinmymouf.com

No hands.

As for the oyster… I didn’t intend on licking rhubarb remoulade out of an oyster shell. I also didn’t intend on eating every fried oyster that was put in front of me (I lost count at seven). These actions were not my fault. When an oyster is perfectly fried–crispy on the outside, tender and without chew on the inside–one cannot be held responsible for his or her actions. So, I shall plead temporary insanity.

Virginia Peanut Soup

Virginia Festival @ America Eats Tavern | getinmymouf.com

Sally Lunn Bread with honey butter and Virginia Peanut Soup with celery and blackberries

Although I’ve lived here my whole life and Tina’s lived here her entire adult life, neither one of us had ever had peanut soup before. I know! A crime in a very peanutty state. And personally, I never did get the appeal of boiled peanuts.  So, I didn’t expect to like peanut soup, but I really enjoyed it and found that the fresh blackberry worked very well to complement the richness of the peanuts.

Summer Squash Casserole

Virginia Festival @ America Eats Tavern | getinmymouf.com

Summer Squash Casserole with zucchini juice, wood sorrel, Vella Dry Jack cheese, and bread crumbs

From the name of this dish (and at any other restaurant) you’d expect a heavy, creamy, cheesy dish with some overcooked squash in there somewhere. But this Squash Casserole was refreshingly light with crunchy squash and crispy bread crumb topping. Not what I expected at all and a good change of pace from what people tend to expect from southern cooking.

Shrimp ‘N’ Grits

Virginia Festival @ America Eats Tavern | getinmymouf.com

Shrimp with Byrd Mill grits, Meadow Reserve cheddar, pearl onion petals, and ham hock

At events with passed hors d’oeuvres, I can always tell which dishes are my favorite based on the amount of time I spend hunting for servers with said dish. For the latter part of the night, I was playing a game of Where’s Waldo, zeroing in on any server with a tray of Shrimp ‘N’ Grits. It was also the dish we woke up craving this morning, so…yeah, we kinda loved it.


Virginia Festival @ America Eats Tavern | getinmymouf.com

First, let me say that I’m a pie guy. But I think a really good cake is truly a beautiful thing. With bakeries and cupcake shops being ubiquitous in the suburbs, it’s hard to get excited about cake nowadays. However, last night I was excited about cake. I don’t know what they heck they’re doing in the kitchen at AET, but I’ve been a huge fan of both their Coconut Cake and Martha Washington’s Chocolate Cake since I first laid a fork in them. For dessert during our preview, we were given a parting gift of cake pops–one chocolate and one coconut–and they were as good as the their forefathers. We ate ours in the car before we left the parking lot.

Virginia Festival @ America Eats Tavern | getinmymouf.com

And that’s not to say the rest of the food wasn’t top notch (sweet stewed cherry tomatoes, a raw oyster bar, biscuits with Edwards Surryano ham and pepper jelly, and the simple, yet so addicting fresh bread and honey butter). With the talented Chef Nate Waugaman at the helm, a friendly staff, and a constant flow of outstanding dishes, it was easy to fall in love the food at America Eats Tavern. [Cue sappy romantic comedy music.]

Virginia Festival @ America Eats Tavern | getinmymouf.com

If you’re in the mood to love some food, check out their Virginia Festival events below (most of which are complimentary). And if you can’t make it to one of the events, stop by any time during the festival to take advantage of special menu items including a selection of Virginia hams, Yohanan Farms Roast Chicken with Mushroom Jus and Pickled Lemon, and Lemon Chess Pie, a classic Virginia dessert.

Virginia Festival Events

Wednesday, June 17th (5:00 PM – 6:30 PM) – Catoctin Creek Rye & Gin Tasting: Sample Catoctin Creek’s award-winning 92 Roundstone Rye and Watershed Gin while enjoying delicious bites from America Eats Tavern. Catoctin Creek is Loudoun County’s first legal distillery, so come out and support a growing local business. Click here for more details.

Friday, June 19th (6:30 PM) – Blend Your Own Bordeaux Competition: Ever wanted to be a winemaker? Here’s your chance to create your own blend for a chance to win vineyard tours, dinner at America Eats Tavern, and more. Bring your A GAME, because the judges include Master Sommelier Andy Myers, and Barboursville Vineyards’ Chief Sommelier Jason Tesauro. Tickets are $50 per person (click here to purchase) and include food, wine, and all the tools necessary to blend your very own Bordeaux.

Wednesday, June 24th (5:00 PM – 6:30 PM) – Early Mountain Vineyards Wine Tasting: Enjoy a “Wine Wednesday” with Early Mountain Vineyards, an award-winning winery located in Madison, VA. This tasting is complimentary and does not require a reservation.

Monday, June 29th (5:00 PM – 6:30 PM) – Trump Winery Tasting: Start the week off right, with a complimentary wine tasting with Trump Winery,  an award-winning winery and also the largest wine producer in Virginia. Click here for more details.

America Eats Tavern Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer: We were a guest of America Eats Tavern during a media preview night. As always, all opinions are our own. 

#100DaysOfFoodBlogging, Reviews, Videos

Strawberry Picking at Yankey Farms – Nokesville, VA

Yankey Farms – Strawberry Picking

[This is post #042 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project. Yeah, we’re behind, but we’ll catch up…]

Around here, Strawberry Season lasts long enough for you to realize that you just missed Strawberry Season.

So, then you’re stuck with a strawberry craving that is forced to be fulfilled by playing a game of food roulette at the grocery store. Sure, those strawberries grown in California and shipped out here look pretty, but most of the time they’re hard and sour and overall disappointing.

Fortunately, it turns out that living in the burbs so far away from the city has its perks: There’s a strawberry farm less than 10 minutes from our house (which equates to about an hour outside of the city for you folks in DC).

Yankey Farms Strawberry Picking | getinmymouf.com

And in the spirit of the NBA Finals, we hit something of a strawberry buzzer beater by going strawberry picking on essentially the very last day of this year’s season. So we’re like the Stephen Curry (or Lebron James if you prefer) of strawberry picking.

We ended up at Yankey Farms which is a small, family owned farm in Nokesville, VA. Aside from strawberries, you can pick your own pumpkins in the fall, and in the summer months they produce melons and sweet corn. We recommend liking the Yankey Farms Facebook page to stay up-to-date with strawberry picking conditions as well as updates on their other produce.

Yankey Farms Strawberry Picking | getinmymouf.com

It’s definitely worth it to find a local farm to pick from, as we ended up with almost four and a half pounds of strawberries for $20. If you can’t eat that many strawberries, a pint was only $4. They were dark red and juicy inside with a strong sweet strawberry flavor that was pleasantly tart. And these ain’t no grocery store strawberries, so treat them with love. They bruise more easily and won’t last as long as their shelf-stable counterparts, so eat or freeze within a couple days.

“But are they organic?!”

That same question was posed on the farm’s Facebook page, so here’s the answer:

“We are not certified organic. We practice integrated pest management and avoid pesticide applications as much as possible. If we do have to spray, we use reduced risk pesticides, generally products approved for organic production.”


After an afternoon of strawberry picking, we are now experts (yep, that’s all it takes), so here are our mostly common sense tips:

  • Wear clothing that you don’t mind getting red stains on. Duh, right?
  • Boots are advisable if you’re picking after a week of rain. Even if it’s not raining, it is a farm.
  • Feed your inner child and eat a few strawberries straight from the vine while you pick (demonstration below).

Yankey Farms Strawberry Picking | getinmymouf.com

#100DaysOfFoodBlogging, Reviews

Review: Wendy’s Crispy Dill Chicken Sandwich

Wendy's Crispy Dill Chicken | getinmymouf.com

[This is post #041 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project. Yeah, we’re behind, but we’ll catch up…]

“A pickle lover’s dream.”

That’s how Wendy’s has been marketing their recently launched, limited time Crispy Dill Chicken Sandwich. The sandwich improves upon their standard crispy chicken sandwich with crinkle-cut dill pickles, cucumber dill sauce, and Monterey Jack cheese.

Wendy's Crispy Dill Chicken | getinmymouf.com

Well, I love pickles. Is this a sandwich I’d be dreaming about?

Not likely.

Wendy's Crispy Dill Chicken | getinmymouf.com

Although it was good (and clearly good enough for me to eat two in one sitting), I have a few improvements that this sammich would need in order to be permitted into my REM sleep cycle:

  • Needs about a dozen more pickle slices – If I’m having a pickle-induced dream, there better be more than three pickles on my sandwich. I actually really like Wendy’s pickles, so the lack thereof makes it even more frustrating. If they really want to please the pickle coalition, maybe they should give away a free jar of pickles with every purchase.
  • The sauce tastes too much like tarter sauce – I didn’t dislike the sauce, but I kept thinking I was eating a fish sandwich. Never a good thing when you’re not eating a fish sandwich.
  • Lettuce, seriously? – You could make the argument that the lettuce is there for texture, but the pickles already add a crunch (and if there were more pickles, there’d be even more of a crunch), so the lettuce feels redundant. Add a sprig of fresh dill if you want a green plant on the sandwich; at least that’s what would be in my dreams.

Wendy's Crispy Dill Chicken | getinmymouf.com

Verdict:  It’s worth a try if you like pickles (it was only $1.99), but I probably won’t be getting it again unless these toppings are offered on the whole chicken breast fillet sandwiches rather than the processed crispy chicken patty. Wendy’s regular Spicy Chicken Sandwich still rules my dreams.

Want a second opinion? Check out these other online reviews:

Grubgrade | Review:  Crispy Dill Chicken Sandwich from Wendy’s

Fast Food Watch | Review:  Wendy’s Crispy Dill Chicken Sandwich

If you liked this post, you might like the Brainstorming Notes Behind Pizza Hut’s Hot Dog Stuffed Crust Pizza:

Hot Dog Bites Pizza | Pizza Hut | getinmymouf.com

Disclaimer:  Wendy did not pay us to write this review, nor did she provide any free sandwiches. 

#100DaysOfFoodBlogging, Reviews

Review: Popeyes® Smoky Garlic Chile Chicken

Popeyes Smoky Garlic Chile Chicken | getinmymouf.com

[This is post #039 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project. Yeah, we’re behind, but we’ll catch up…]

As announced this week by Hector A. Muñoz, Chief Marketing Officer of Popeyes, the Smoky Garlic Chile Chicken “features the flavors of slow-smoked morita chile peppers and garlic in our marinade, bringing a slow-smoked heat to our premium tenderloins.” If you’re more of a visual learner, you can watch the television commercial here.

I’m not one to shy away from limited time promotions at Popeyes (especially those deliciously crispy/spicy/sweet Waffle Tenders!), so I stopped by my favorite fast food fried chicken place to check out the goods.

Popeyes Smoky Garlic Chile Chicken | getinmymouf.com

Smoky Garlic Chile Chicken

Looks:  Very similar to their standard chicken tenders, although (and I’m not sure if it was just a random coincidence), the Smokey Garlic Chile tenders were in larger “cubes” than the long skinny traditional tenders. Not sure if it makes a difference, but that shape may help decrease the chances of your tenders getting a bit dried out and overcooked, as has occasionally happened with their skinnier counterparts.

Texture:  Juicy interior, with their famous crispy crunch on the outside. The promotional signs talk of a “southern style crispy coating,” which I’m not really sure if that’s any different than their normal breading. I didn’t notice a huge difference, save for maybe a touch more crunchiness (but that could be the sign psychologically manipulating me).

Taste:  You definitely get the smoky flavor. Spice level is subtle and I would rank it below their traditional spicy tenders. What I enjoyed most was that the smoky garlic flavor permeated the meat. So, even if you ripped off all the breading (as I have done before), the chicken will still have a really nice smoky taste.

Popeyes Smoky Garlic Chile Chicken | getinmymouf.com

Garlic Herb Sauce

This sauce is a winner winner Smokey Garlic Chile Chicken dinner. To me it was a fast food version of a garlic aioli, and I rank this above a normal Buttermilk Ranch, but below their Blackened Ranch. The tenders aren’t spicy enough to require a dipping sauce, but it never hurts to take a dip.


I would absolutely buy these again. In fact, as I’m writing this my mouth is starting to water as I think about them… I enjoyed these better than the recent tangy/spicy Red Stick Chicken, but not quite as much as the legendary Waffle Tenders. If you want to try them, I recommend you hurry, because these smoky tenders will be gone after June 28th.

Continuing the delicious and endless cycle of limited time offerings, they even had the promotional posters out for July’s product:  Hushpuppy Butterfly Shrimp. Interesting…very interesting…

Popeyes Hushpuppy Butterfly Shrimp | getinmymouf.com

If you liked this post, you might like THE BACON BOX:  AN OPEN LETTER TO PIZZA HUT.

The Pizza Hut Bacon Box | getinmymouf.com

Disclaimer:  No money or free chicken was provided to us for this post. I can even show you the receipt if you want. All opinions and chicken adjectives are our own.

#100DaysOfFoodBlogging, Reviews

Rice Battle: Arborio vs. Carolina Gold

arborio vs. carolina gold rice | getinmymouf.com

[This is post #035 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Last week we had a very brief post, singing the praises of Anson Mills Carolina Gold Rice.

We made the classic separate-grain recipe (aka “Charleston Ice Cream“) and it was so good that no adjectives were necessary. Even the most hyperbolic of adjectives seemed to fall short. Epic. Game-changing. BEST EVER. None of them worked.

Anyway, in some aspects, the Charleston Ice Cream reminded us of risotto, so Tina was curious if the recipe would hold up if we swapped out the Carolina Gold with with Italian arborio rice.

arborio vs. carolina gold rice | getinmymouf.com

Tina followed the Anson Mills recipe, by first boiling it with a bay leaf, salt, and pepper, then baking it (with PLENTY of butter). The grains are a bit larger, so she baked the arborio for an extra five minutes.

arborio vs. carolina gold rice | getinmymouf.com

The verdict:  The arborio rice was far better than most traditional rices you would find at a grocery store (apologies, Uncle Ben); however, the flavor and texture of the Carolina Gold was clearly superior. Clearly this wasn’t a fair fight, but with the amount of butter in the recipe, the arborio rice works fine and for all intents and purposes is an acceptable substitution. Especially if you don’t want to spend $7 for 14 oz.

But if you’re in search of flavor perfection and you don’t mind paying the extra cash, stick with the Carolina Gold.

#100DaysOfFoodBlogging, Reviews, Videos

Taco Bamba – Falls Church, VA

Taco Bamba

[This is post #033 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

We’ve talked about San Francisco Deficiency Syndrome before and although not as severe, there is another serious medical condition that we fall into after our vacations to the west coast. And specifically when returning from San Diego.  Doctors are calling it Me Want Good Tacos Now Disorder*.

Typically this condition strikes when stepping foot on a plane leaving San Diego and doesn’t clear up until (during a return visit) your mouth touches a perfect fish or shrimp taco.

After extensive research, we’re happy to report that we’ve found a cure in Northern Virginia! Taco Bamba in Falls Church.

From acclaimed Chef Victor Albisu (Del Campo in Washington, DC), Taco Bamba executes the classics with perfection (I’d bathe in the juice of their carnitas), while including innovative twists (Poutine Taco anyone?) that will make your Me Want Good Tacos Now Disorder completely clear up.

Taco Bamba | getinmymouf.com

Carnitas & Carne Asada

Food Highlights:

  • The Taco Bamba -This is their signature taco, filled with skirt steak, chorizo, grilled guacamole, and chicharrones. This taco will have you singing like Julie Andrews. “These are a few of my favorite things…”
  • Carnitas – It doesn’t get any better than this shredded pork confit. I order mine with a straw, so I can recapture all that sweet carnitas nectar that drips off the taco.
  • Camaron a la Diabla – A spicy shrimp taco filled with cilantro rice and poblano sauce. Bring your own sand and a towel and you’ll feel like you’re at the beach again.
  • Corn on the Cobb – You can’t forget the veggies, especially when they’re covered in mayo, cotija, and red chili. If you’ve never had corn on the cob like this, it might sound odd, but go for it ’cause it totally works.
Taco Bamba | getinmymouf.com

Spicy Shroom, Camaron a la Diabla, and Black Pearl (Fried Tilapia, Spicy Coleslaw, Black Aioli)


  • When going there for the first time, you will assume it’s located in the same shopping center as the Whole Foods. IT IS NOT. Keep driving to the smaller strip center behind the Whole Foods Shopping center. It’s nothing fancy, but there’s plenty of parking.
  • There can be a pretty lengthly line during peak times, so take advantage of calling ahead if you have a big order.
  • It’s not a huge place and there is only bar seating along the wall. There’s a small patio outside with some tables and chairs, but don’t expect to find a place to eat during a busy lunch or dinner hour.
Taco Bamba | getinmymouf.com

The Taco Bamba & Camaron a la Diabla

*Some side effects may include feelings of fullness and taco-induced happiness.

Don’t take our word for it, for some awesome pics and other points of view, check out these other blog posts about Taco Bamba:

“Falls Church:  Taco Bamba” – Let’s Do Lunch

“Taco Bamba” – Whiskey and Soba

Taco Bamba on Urbanspoon

Disclaimer:  We received no compensation or free food for this post; we honestly recommend Taco Bamba. I would bathe in the carnitas juice if anyone wants to make that happen.

#100DaysOfFoodBlogging, Reviews

Anson Mills Carolina Gold Rice Needs No Adjectives

Anson Mills Carolina Gold Rice | getinmymouf.com

[This is post #031 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

No adjectives are required, nor would any do this rice any justice. Just go to the link below, buy some rice, and experience it for yourself.

Anson Mills Carolina Gold Rice

Use this recipe:  Classic Separate-Grain Carolina Gold Rice

PS:  Thanks, Glenn Roberts.

PPS:  I’m not messing around.

Anson Mills Carolina Gold Rice | getinmymouf.com

This shot also features pages from Chef Sean Brock’s book, ‘Heritage’.

Disclaimer:  This is NOT a sponsored post. Just try the freaking rice! Wait, is “freaking” an adjective?

#100DaysOfFoodBlogging, Reviews

Feed Your Eyes: ‘Chef’s Table’ on Netflix

[This is post #030 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Now that most of your favorite network shows are wrapping up (some of them FOREVER), you’ll have a ton of television viewing time to spare over the next few months. Before you go insane and reach decision paralysis when deciding what to watch next, I ask you to look no further than your Netflix account.

In what has accurately been called the “the anti-cooking show,” Chef’s Table is more than worthy of consuming your new found spare time.

Brought to life by Jiro Dreams of Sushi director, David Gelb, the first season spans six episodes, each telling the story of a different world class chef. And although these aren’t necessarily household names or celebrity chefs as defined by current culture, their impact on food and even the world likely reaches further than a line of cookware and 10 seasons on Food Network ever could.

You get to know the chefs intimately and they truly are the stars of the show, each uniquely their own character, while also sharing a similar passion.

But that’s not to say that the food isn’t beautiful, because it is. You can easily mistake the series for an art documentary. In a good way.

Most culinary shows are filled with so much gluttonous food porn, you end up feeling like you need a cold shower to cleanse yourself of the residual butter, sugar, and bacon fat. Chef’s Table, however, is much more satisfying, as you’re left with an emotional connection to each chef.

Or as Gelb put it best in this Grubstreet interview: “Emotional food porn!”

#100DaysOfFoodBlogging, Reviews, Videos

America Eats Tavern – Tysons Corner, VA

America Eats Tavern

[This is post #020 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

The Tastemade video above is probably my favorite; not just because I got to play with the time lapse feature on my phone, but because of the fond memories I have of the rich vermicelli mac and cheese, fluffy biscuits, and cloud-like coconut cake. Aptly named, America Eats Tavern is José Andrés’ ode to American cuisine. It strikes a good balance of providing a casual, welcoming atmosphere while serving up Andrés’ sophisticated takes on classics like fried chicken, shrimp & grits, and the aforementioned mac & cheese.

Deviled Eggs | America Eats Tavern | getinmymouf.com

Slow-Boiled Mustard Deviled Eggs

During my second visit I tried the Mustard Deviled Eggs, Harvard Beets, and Mushroom Hoppin’ John. I also took a slice of George Washington’s Chocolate Cake to-go. This was a very special meal for me, as it was the first time I had the pleasure of trying Carolina Gold rice (which comes in the form of a griddled rice cake with the Mushroom Hoppin’ John). Anyone who has ever heard Sean Brock talk about anything, knows how much he loves/supports/worships Carolina Gold rice. Upon the first bite I was a believer. Normally your mouth waters for great food, but in this case my eyes wanted to water…for I nearly teared up over this beautiful rice.

Mushroom Hoppin' John | America Eats Tavern | getinmymouf.com

Mushroom Hoppin’ John – Carolina Gold rice cakes, red pea salad, roasted maitake mushrooms

It’s also important to note that it takes more than just inspiration to fill your plate and mouf with culinary magic and fortunately, Andrés’ vision is in the talented hands of Head Chef Nate Waugaman. You can tell a lot about a restaurant based on how the staff talks about the food and the chef. Not only does the food taste good and look beautiful, but from my interactions with the staff, they truly love what’s coming out of the kitchen and believe in Chef Waugaman.

And also, my second visit wouldn’t have been as enjoyable without the hospitality from Hannah Lobel, the restaurant’s Events and Marketing Manager. A HUGE thanks goes out to Hannah for the great food, good conversation, and excellent recommendation on the Mushroom Hoppin’ John.

Harvard Beets | America Eats Tavern | getinmymouf.com

Harvard Beets – Roasted beets, sugar vinegar glaze, biscuit topping, goat cheese cream

Random Tips:

  • Give one of their house-made sodas a try. Both the ginger beer and strawberry mint were so refreshing that I Googled synonyms for “refreshing” and couldn’t find one that was strong enough.
  • The restaurant is located in the Ritz Carlton, which is attached to Tyson’s Galleria. Valet parking is available for a small fee, but you can also park for free at the Galleria and walk through the mall.
  • Order extra biscuits and take them home for breakfast the next morning. Trust me.
  • If events like complimentary whiskey and craft beer tastings tickle your food fancy, then follow America Eats Tavern on Twitter and like them on Facebook to keep abreast of their monthly happenings.
Martha Washington's Chocolate Cake | America Eats Tavern | getinmymouf.com

Martha Washington’s Chocolate Cake. Good enough for FLOTUS, good enough for YOU.

Don’t just take my word for it, for another opinion and more #foodporn, check out these posts about America Eats Tavern from other local food bloggers:

America Eats Tavern on Urbanspoon

Disclaimer:  Hey, we were actually provided free stuff for this post. Tastemade took care of my meal in the video and I was a guest of the restaurant for my second visit. As always, opinions, cravings, and our love of food is genuine. 

#100DaysOfFoodBlogging, Reviews

Frozen Foods That Don’t Suck

Frozen Foods That Don't Suck | getinmymouf

[This is post #019 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

As much as we love to cook and eat at awesome restaurants, there are times where we just want something quick and easy so we can spend more time watching Netflix, walking our dog, or finishing these 100 posts. Also, there are some nights in which dinner is a formality and we just want to get right to dessert. Like when Nathan’s Dairy Bar has Captain Crunch ice cream, or when we have leftover Flourless Chocolate Waffle to take care of.

For these such emergencies, we like to keep some frozen meals stocked up in our freezer. Although a good portion of the frozen food at your local supermarket tastes like a salt-laden food derivative, there are a few brands that make you forget you’re eating something that came from your freezer.

Amy’s Kitchen

Amy's Tamale Verde | Getinmymouf.com

My history with Amy’s Kitchen goes all the way back to when I was a junk food kid living with two vegetarian parents. I pretty much hated all “healthy” food until I was introduced to Amy’s frozen Cheese Pizza. It was the first time that I realized how much better the organic/all natural stuff could taste. It’s not delivery, it’s Amy’s.

We recommend the Cheese Tamale VerdePad Thai, and Cheese Pizza. You can add chips, salsa, crema, and hot sauce to the Cheese Tamale Verde to make it a fiesta; and a fried egg goes great with the Pad Thai.

Evol Foods

Evol Street Tacos | getinmymouf.com

Evol Foods seems like the “bad boy” of frozen foods, with meals that could have easily come from a food truck (like asian street tacos). But the one thing that really sold me on Evol was their mac and cheese (both gluten-full and gluten-free). Until Evol (and Blake’s below), I NEVER EVER had a frozen mac and cheese that was worth eating.

We recommend the Sweet Potato Street TacosGluten Free Uncured Bacon Mac & Cheese, and the Chicken Enchilada Bake.

Blake’s All Natural

Blake's Mac & Cheese | getinmymouf.com

Where Evol is the “bad boy” and Amy’s Kitchen is your “vegetarian mom,” Blake’s All Natural is kinda like your grandma, ready to serve you all the comfort foods you crave. And the thing I appreciate about Blake’s is how easy their heating instructions are for most items. No poking holes, no heating at 50%. Just throw it in as-is for a certain amount of time and BOOM, maximum comfort food is achieved.

We recommend the Swedish Meatballs, Meatloaf and Mashed Potatoes, and Chicken Dinner Casserole.

Disclaimer:  As with 80% of our posts, no money or free stuff was provided for this post from any company. We eat this stuff all the time and so should you.