Take-away trash

I may be over-reacting on this one. The longer I let this fester, the more aggravated I get, so I’d better free my mind and the rest will follow.

Yesterday, I had a small window of opportunity to grab lunch and bring it back to the office. I decided on a cafe that was as close to my work as possible, so as not to waste any time.

You have to understand just a few small items of note to fully appreciate my agony…first, I’m broke.

Second, I never get to leave work for a lunch break unless it’s been planned weeks in advance. All non-postal employees, please skip the following sentence, (If anyone from work is reading this, you must understand I’m being overly dramatic in order to receive the sympathy of my readers.) Even when I do get out, the jerk that strolls in at 10:30 just takes my lunch break for me. What a guy, or girl. I hope that didn’t give away my secret identity.

Third, I have no money, but it was almost payday and I had enough to go out maybe twice this week.

The café I chose was one that I’ve been to a few times before. They have this thing called a “Cuban Salad” I used to order that was clever and tasty, however I couldn’t find it on the paper takeout menu that lay on the counter. The place was busy and may have been in too much of a hurry, but I didn’t see anything that really moved me emotionally. I ordered half a Cuban sandwich and half Caesar Salad. I know, I know, quite a lame lunch.

I paid before my order was ready as well as “pre-tipping” for said order. The food was ready incredibly fast. I even thought to myself at the time that it was a little too fast, impossibly fast even. I never check my order after it’s given to me, which leads to my undoing at a rate of about 50/50. Not checking your take away order leads to many indescribable perils. They are as follows”

  • Getting someone else’s order. (Sometimes this is a good thing depending on whose food you swipe)
  • Not getting everything you ordered. Subsequently paying for and tipping on something you didn’t even get.
  • Receiving a surprise, involving things you might have requested being omitted from the menu item.
  • Pissing your wife off because her order was screwed up and yours was just perfect.
  • Lack of condiments and/or cutlery and/or napkins.

Below is the ultimate in a to-go no-no scenario

  • Abhorrent food quality.

If you can imagine lumping all of those things in a perfect crap storm of mediocrity, that’s just about how it went for me yesterday. I opened my styrofoam container to find a tiny sandwich-like object billowing with steam so hot it burnt my fingers. I’m not Gordon Ramsey and this was not Kitchen Nightmares. With that said, I can still easily discern if something has been microwaved or not, especially with a hot sandwich. I feel microwaves should be banned from use in any situation. Throw yours off the roof, now. Thank you.

To add insult to injury, my Caesar salad failed to include the one thing that makes a Caesar salad a Caesar salad. Without dressing, a Caesar salad is just a lettuce salad. Since I was going back to work and eating at my desk, it was extremely important to have a fork supplied for me to be able to eat my lettuce salad. Although if you think about it, without dressing, the lettuce salad was inedible. So what the fork would it have been for?

What I am trying to get at, without being extremely whiny, is this. Sure…it’s understandable that a place can be really busy, and at any given moment, a mistake could be made to negatively affect your experience. Being a busy restaurant is a privilege that should be cherished. There is no excuse for serving sub-par food and if any restaurateur is reading this, keep serving crap and you won’t be busy much longer. Crumpton out.


Noobie Foodies

It’s time we had a little talk about being adventurous, with your stomach. In this huge world of ours, there are so many incredible cuisines, dishes and flavors to sample, so why would anyone limit themselves to a handful of familiar items? Well I’m going to try to get down to the deep recesses of the mind, to figure out why people are so wary of trying new things. We’ll suggest some things that will help ease your way into more exotic foods and even let you in on a few of our favorite places to find them. Who knows, maybe you’ll find something here that you never thought you’d like!


So where does the tendency to shy away from new foods come from? Well as children, most of us were picky eaters. For some reason, despite the fact that they have no prior experience with food, they seem to be absolutely convinced that they won’t like anything new. Sadly this trend has lingered with some people as they’ve grown older. For some it’s a visual thing, “ew that LOOKS gross so it must TASTE gross”. When you really think about it, this line of thinking is just silly. Say you’d never seen chocolate pudding before, and had no preconception of what chocolate was, would a wobbly, dark brown, glob sitting in a bowl really look appealing to you? Or maybe texture is what gets you, “this feels like snot going down my throat!”. People have so many reasons to refuse what’s on the plate, when all that really matters, is taste. The first step toward enjoying a new food is to take that leap and just try it for goodness sake. What’s the worst that could happen? You don’t like it? Big deal. 

However that brings us to another issue. How many times have you heard, or even uttered these words yourself, “oh I’ve tried (insert strange unknown food-stuff) at (insert sub-par eatery here) before and I do not like it”. Well there’s your problem. Take lobster for example, not too exotic, but if your first experience with lobster was at Red Lobster, and you think you hate it, I can’t accept your judgement. Go down to Fisherman’s Wharf in San Francisco, or the West coast of Florida, or Boston where they know their way around a crustacean and tell me you hate it. That’s like saying you know you don’t like cheeseburgers after you once had one microwaved for you at 7/11. 

But eating new foods is not a purely selfish endeavor. I’m sure most of you know the feeling of working hard to cook a nice meal for your family or some close friends and having them tell you how delicious it all was. Well then just imagine someone from Japan, or Germany, or India, who cooks all day everyday, this is their life, they put their soul into their food. The fact that you, an outsider, might have the courage to waltz into their joint and try something new, not to mention enjoy it, will make their day, heck it might even make their year! Nothing compares to the joy you feel when people truly enjoy your food. 

Alright, so where do you go to get the good stuff, I’m talking escargot, uni, bone marrow, chicken feet, foie gras, octopus or live scallop sashimi, caviar, sweetbreads! Now I hope you all know we’d never suggest anything that we didn’t believe to be anything but delicious, we’re all about taste here at Eat a Duck. Here’s a list of places to get you started, now get out there and have yourself an adventure!

Lengua Quesadillas – Tampa Taco Bus • www,tampatacobus.com
Fried Chicken Gizzards – Salems • www.salemsgyrosandsubs.com
Fried frogs legs, pork belly, oysters – The Ravenous Pig • www.theravenouspig.com
Chargrilled octopus – Keegan’s Seafood • www.keegansseafood.com
Uni – Uni Sashimi Bar • www.unisashimibar.com
Caviar – Petrossian Bar • www.petrossianbar.com
Foie Gras – Michael Mina • www.michaelmina.com
Escargot – Leunig’s Bistro • www.leunigsbistro.com
Bone Marrow – l’Express • www.restaurantlexpress.ca

Mega Mercado – Lakeland, FL

There are treasures out there for all of us to enjoy. Sometimes you find them yourself. And sometimes they are handed to you. This time my boss gave me a cilantro flavored emerald that I foolishly hoarded for the better part of the past year.

I know I’ve done my friends and family a huge disservice by withholding the name of the best Mexican food joint in Lakeland for so long. Well, I can’t keep my mouth shut any longer. To tell you the truth, I’m not really sure what the name of this place is. as it sits inside a Spanish food store called Mega Mercado. I guess that’s the name of the restaurant too. In any case, I’m too busy chugging Mexican sodas to bother with non-essential formalities such as the name. So let’s get into a typical meal, you can either have your waitress bring you a drink or you can walk over to the cooler of the grocery store and pick out whatever you want. Or….you can walk to the far end of the store, and grab an aguas fresca. For anyone who doesn’t know what this is, its kind of like fruit juice and water mixed with little bits of the pulp of whatever fruit your agua fresca is flavored with. The staples tend to be cantaloupe, pineapple, strawberry, watermelon, hibiscus, and horchata, and if you don’t know what horchata is…let me take a breath to compose myself…Horchata is a rice based beverage that’s mixed with cinnamon, spice and sugar. Basically it’s liquid rice pudding. If you don’t like the sound of it, just get a Mexican Coke or Sprite, that alone will take you back to childhood bliss.

Guacamole & drinks

All these choices and you haven’t even looked at the menu, but before you have a chance, you’re waitress will have already brought you chips and salsa. I don’t know how they decide what kind of salsa to bring out at any given time, but it’s always a surprise. Sometimes it’s red sometimes it’s green and sometimes you might just get both. Not to worry, they both taste superb and completely unlike any salsa you will find at the store or at your local Americanized Tex-Mex chain sinkhole. The chips are fresh cut from the tortilllas and made locally from corn and lime water, that’s it. They don’t use lard for their tortillas which is good to know.

My relationship with Mega Mercado is based on two things. Love of food, and trust. Trust me when I say not to bother ordering anything but the following: tacos with everything (everything = onions and cilantro) guacamole, tortas, sopes, menudo, cocktail de camerones, and galdo de moriscos (very limited quantities and not always prepared daily but it doesn’t hurt to ask.)

The meat selection is immense. You can choose any of the following proteins to include inside your selected vehicle: carnitas, al pastor, cabeza, chicarones, barbacoa, grilled beef, lengua, braised chicken, grilled chicken, and chorizo

A torta is a sandwich. If you are a sandwich aficionado, this is where you’ll want to pay attention. You sandwich people get a bonus in the form of milenesa. Breaded and fried steak, topped with lettuce, tomato, avocado, onions, pickled jalepeño and what appears to be mozzarella cheese and a squirt of créma. All this in between a bun with a crisp exterior, yet ultra soft inside. This sandwich is just unreal. I’ve had many tortas at many a restaurant or taco truck, but they all fall short compared to the mercado. For the timid, it’s a great starting point to jump into authentic Mexican flavors. To us veterans, it’s more than just a guilty pleasure.

I know for many of you, Mega Mercado might be a little out of the way. It’s in a strip mall basically in the middle of nowhere. However the money you might spend in gas will be more than refunded to you by way of value. On a recent visit, a family of 4 1/2, which included myself and another “healthy eater”, cost a mere $27. Everyone of us left satisfied and mucho gordo. One pro tip you need to know, you have to leave a cash tip because they don’t give you the option to leave one if you pay with credit. Besides, the waitresses at the mercado are more than deserving after having to deal with us bumbling and stumbling fools, so do the right thing and don’t be a jerk be a sweet boy.

Mega Mercado on Urbanspoon

Kumato – Red Gold, Brown Gold

Another re-evaluation occurred whilst cooking a fantastic dinner with James this past weekend. I was working the fry station, making some tempura avocado. He was slicing Burrata (fresh buffalo mozzarella, injected with cream) and brown Kumato Tomatoes I found at Trader Joe’s. A general rule of mine is to always try new foods. Whether it be pig ears or simply a new variety of tomato. So Jimmy had sliced one of these tomatoes up real nice. They were to be used for burgers later that night. Although they looked more purple on the outside, when sliced, the green flesh melded with the purple skin and I actually did see a hint of brown. It wasn’t just a gimmick. I have this habit of sneaking slices of tomato in its naked state any chance I get. One slice went into my mouth. It makes my mouth go BOOM! It makes my brain go ZOOM! There is almost nothing more satisfying than that pure flavor tomato. Do you like tomato? If not, may god be like Uncle Jessie and…have mercy.

You may discuss the flavor characteristics that wine gains based on its terroir? That same thoughtful analysis can be applied to the humble tomato as well. Just like wine, you can, if you’re looking for them, find so many flavors of other foods hiding in the background. Take this brown Kumato, off the top of my head I was reminded of buttery bread, earthy mushrooms, crisp green onion, tangy gooseberries and fresh white grapes. I have to take a step back sometimes and really appreciate what the land gives me. It’s more than something here to keep me from falling over dead. Otherwise, we wouldn’t love closing our eyes to discover these amazing flavors in food and the wonderful memories that bubble up because of it. I remember as a boy, sitting at the kitchen table with my mom, dad and brother. My mom would go out and pick vine ripened tomatoes from our garden. She would wash and slice them, fan them out on a plate and sprinkle them with salt, that was it. That’s all you needed most times to make dinner special. That kind of memory comes back to me every time I take a bite of something truly amazing. I think that’s why I feel that I can’t make a bad meal or screw up a recipe. I have to do the food justice, and show some respect to the people who taught me to appreciate the complexity in the simplest of things.

Burgers, Fries and…Langoustines?

We’ve written about some strange pairings for burgers lately. Luckily, this time it’s a little more appetizing than Dimethylpolysiloxane. Logan and his wife are up for a visit, and you all know what that means, fantastic meals. Of course, we’re ready to give you all a front row seat to the feast.

As always, the meal planning started just before they arrived. After some discussion, we settled on burgers and fries for our first dinner. You might think it sounds a little ho-hum by Eat a Duck’s standards, but there’s always a twist. It turned out that our local Trader Joe’s was the supplier of a majority of the ingredients. We were surprised to find a nice bag of brioche buns and a tub of not one but two burrata balls, score. A package of Kumato brown tomatoes and a few fresh Haas avocados and we were in business. It really is amazing how a few choice ingredients can turn a dull burger into a gourmet gem, and for about the same price as conventional burger fixin’s. By the way, Trader Joe’s is really getting to be a great place to find specialty ingredients at low prices. Where are you going to find burrata for $2.99? Not Whole Foods that’s for sure!

Any self-respecting burger needs some sides, and we prepared a couple of winners, garlicky buffalo fries with blue cheese dressing and freshly chopped celery, and langoustine and avocado tempura with sriracha mayo and chives.

Fries, langoustines & avocado

After mixing in some onion, salt and pepper to the ground beef, Logan cooked the patties to perfection, leaving them with a nicely caramelized sear. The buttered and toasted brioche buns served as the vehicle for our choice of toppings. I built a kind of Italian burger with a couple healthy slices of burrata, Kumato tomatoes, some nice avocado slices, a shmear of local mayo and a drizzle of balsamic glaze.

Burrata, kumato, avocado burger

This paired surprisingly well with the spicy langoustines, which had more of an Asian flair. The sauce was a combination of the same local mayo, mixed with Thai sriracha, garlic and a squeeze of meyer lemon juice. The whole meal was a savory, spicy, creamy, multicultural affair. It was a blast to cook and even more fun to eat. We’ve got one more dinner planned so watch out for that soon. Until next time!

The Poor Porker – Lakeland, FL

What is the definition of insanity? Is it trying the same thing over and over, getting the same results, while continuing to expect a different outcome? If so, then my town has gone crazy when it comes to constantly revisiting already established cuisines. Maybe I am wearing blinders, but all I’ve seen lately is chain steakhouses popping up…until now. A shining light has brightened Lakelands dreary food landscape. Its beam burns bright, by way of a pieced together food cart and beignets that are to die for.

The Poor Porker (run by Jarrid Masse and Robyn Wilson) started out serving two things since opening for business a few months ago. beignets and Chicory coffee. You might not think that’d be enough to garner interest. You might also pronounce goose liver “fog wah”. However, you might understand that if a merchant does just a few things, but does them very well, they don’t need to try to impress with a massive menu. Have you ever heard of Cafe du Monde? I’m sure you have. They serve beignets and chicory coffee, but the Poor Porker is anything but a copy cat. They do their own thing. I’m not even doubting myself for a second when I say, they do it better.


They come with the traditional powdered sugar, but they also have a couple of knockout punches. The title track “Poor porker” is drizzled with maple syrup, sprinkled with a touch of salt, topped with a generous amount of home-made bacon bits, then finished with powdered sugar. Obviously, I had to sample this amazing concoction. There are also other specialty beignets that they switch between from time to time, one uses the flavors of olive oil and citrus, as well as homemade caramel for the next limited edition batch at Saturdays farmers market.

I’m not sure which I liked the most. Was it the food, or the people behind counter that impressed me the most? The moment you walk up, you will probably have to wait in a short line before being greeted by Robyn’s warm smile. After taking your order you can schmooze about how she met chef Jarrid, starring in a short-lived food related reality show on the syfy channel. Jarrid said he thought nobody watched it, I think he was just being humble. They love talking about their cross-country journey that led them to where they are now, one that I’m sure consisted of hours of prep, waking up before dawn to set up the stand. I have to drive by their corner on my way to work at 6:30 am and they always are there before I pass.

As I waited for my first taste of heaven at 9:30 am, I remembered watching people in front of me, ecstatically scampering away to their respective tables and benches. Kind of like Newman did when he finally got his jambalaya from the soup Nazi. When it was my turn to join in, I quickly understood why everyone’s eyes were rolling to the back of their heads. As Robyn handed me my order I walked away to savor the special moment. At first bite, I knew my life had changed forever. I knew that I never needed to worry about what I was going to eat on Saturday mornings for the rest of my existence. I knew I was going to need to do laundry more often now, due to the massive powdered sugar explosions on my shirt and pants. I knew my coworkers might be jealous of how I smelled like cured pig and sweet tree sap. I gladly accept my new lot in life.

If you don’t want to wait, I suggest you go early, say around 8 am on Saturday morning. If you wait till 10, the line starts getting a little long. If you procrastinate and come at noon, you will get to spend some time with a sizable crowd. However, the best things in life are worth waiting for. There’s a reason why there are lines around the block at a place like Hot Doug’s in Chicago, Grimaldi’s pizza in Brooklyn, and now the Poor Porker in the thriving mega-metropolis of Lakeland, FL. The word is spreading. You would be insane to pass on The Poor Porker. I give it my highest recommendation and will see you Saturday, I’ll be the guy drooling at the front of the line.

The Poor Porker is open Wednesday 11-2 and Saturday 8-2, or until they run outta dough!

200 N Kentucky Ave

Lakeland, FL 33801

The Poor Porker on Urbanspoon

La Maison Kam Fung – Montreal, QC

Dim sum has been something of a mainstay topic here at Eat a Duck. We’ve discussed Ming’s Bistro countless times, but Logan and I are always in search of the next big thing, not content to believe that we’ve found the best. This persistent searching brought the discovery of a wonderful dim sum house nestled deep in the bowels of a nondescript shopping center in downtown Montreal. La Maison Kam Fung, located at 1111 Saint Urbain Street, Montreal, QC, has captured the look, feel and most importantly, taste, of some of the best dim sum houses in Hong Kong. At least as closely as you can get on the opposite side of the planet.

Welcome sign to La Maison Kam Fung

If you happen to find yourself anywhere inside a 60 mile radius of Montreal, I suggest you take the day and visit this place. As you cross the threshold of the indoor Chinatown mall, you’re immediately greeted by a Chinese pastry shop on one side and a roast pork and duck joint on the other, you’re on the right track. After a short trip up the escalator, you begin to hear the muffled roar of hungry dim sum patrons and the circus hawker like voice over the P.A. announcing a newly vacant table. The turnaround at this place is staggering. You weave your way through the crowd of people until you arrive at the maitre’d podium, over her shoulder you can see the steaming carts of succulent dumplings zipping in and out of the crowded dining room. No words are exchanged except a short “15 minutes!”. She hands you a small piece of paper with a number, you promptly find your place among the masses and wait. Sure enough, after 15 minutes your number is called and you’re whisked away to your table, already cleaned, dressed with new linen, glassware, napkins and chopsticks.

The fun begins immediately. Most likely a cart will already be passing your table, offering two or three choices of steamed or fried deliciousness. The food is on the table and the cart is gone before you’ve taken your jacket off. Why can’t all restaurants have this kind of service?! As with any respectable dim sum establishment, the best time to visit is around 11:30-1:00 on Sunday. This is when you can be certain to find all your favorites and more at the peak of freshness. The insanely quick turnover means that nothing is sitting on racks in the back getting soggy and stale, they steam and fry and send the food out at a such a frenzied pace that the time between cooking and eating is a matter of seconds. The staples are always available, Siu Mai, Ha Gao, Char Siu Bao, Taro, Bok Choy with hoisin. If you don’t see the cart carrying what you’re looking for, just ask and they’ll either run in the back or find the cart that has it and bring it back to you. My favorite, Cheong Fun, has a cart all to itself, with three variations, pork, BBQ beef and shrimp.

La Maison Kam Fung dim sum 

The best part about Kam Fung is the unexpected dishes, the things you’d be hard pressed to find elsewhere. Shrimp balls wrapped in bacon with a mayo dipping sauce, shrimp and green onion patties tucked between two rice noodles with a side of hoisin, Szechuan peel n’ eat shrimp and more. There are literally so many items it would take many trips to sample them all.

Fried crab balls and Szechuan shrimp

Hong Kong, San Francisco, New York, London, all places with a fine track record of awesome dim sum. Well now we can add Montreal to the list, as La Maison Kam Fung is a must-visit eatery if you find yourself there. Just goes to show, when you think you’ve found “the best place ever”, make sure to keep searching, you’ll be glad you did.

Kam Fung on Urbanspoon

Eat a Duck’s 2011 Catering Blowout!

Well it’s that time of year, the time when all blogs around the world roll out their Top 10 “whatever” of 2011 lists. We could go down that path, but we here at Eat a Duck try to use our time each year to steadily ramp up our culinary experiences to a fever pitch, so we can go out with a fitting food-related fracas to be remembered. I believe we have succeeded in that goal my friends, and as always we’d like to share it with you.

Logan has mentioned many times before that whenever we get together, a tasty food experience is bound to find us and this past trip was no exception. I was informed by my colleague that he had been offered the chance to cater a party for a co-worker of his and that he needed a sous chef. Of course the answer was an immediate yes, so he sealed the deal and Eat a Duck was primed for its first dinner service for non-family members. When I arrived from Miami, Logan had already begun to brainstorm and the client also had some requests, so it was up to us to bring what could have been an everyday party, into a tongue tingling, finger food fiesta.

After much deliberation and a few heated arguments over presentation, this is the menu we came up with:

1. Panzanella salad skewers with mozzarella bocconcini, cherry tomatoes, fresh basil in a sherry vinaigrette

2. Cannellini bean hummus with garlic, green onion, cumin, paprika and generous amounts of olive oil

3. Turkey and pork chorizo on puff pastry with stone ground mustard, caramelized onions, quince paste and a dusting of manchego cheese

4. Lamb meatballs with shallot, garlic and mint on crusty bread topped with romesco sauce, pine nuts and grated cotija cheese

5. Scotch eggs using quail eggs wrapped in breakfast sausage and coated in Panko, deep-fried and served with a horseradish mustard dipping sauce

6. Fresh strawberry, pineapple, pound cake and marshmallow skewers

After we set the list, we took a step back to take in the dizzying amount of ingredients we would need to procure in the two short days we had to prepare. It was truly a daunting task, coming up with estimated prices and amounts for each ingredient, where to get them, when to prepare and then assemble the various components, not to mention how we would transport everything to the event!

All told, it took nearly a full day to collect everything and bring it home. As we stared into the fridge, which was now a solid wall of foodstuffs, we were having trouble figuring out where to begin attacking this mammoth task. We agreed to get the sauces and various garnish items taken care of and work our way towards the different proteins. With a few strokes of the knife and a couple of seconds with the food pro, the hummus was done and chilling in the fridge, good, one dish down. Then the Romesco, a nice sautée of bread, almonds and garlic, combine it all in the food pro with some piquillo peppers and tomato, throw it in the oven to caramelize and done.


The Scotch egg sauce came together quickly, as well as the sherry vinaigrette, although we had a scare when I dumped all the necessary olive oil in the mixing bowl without so much as a single whisk. Luckily for me we had a blender nearby which took care of the emulsion handily.

Now that the sauces were in the bag, we could start thinking about the meat. We needed to boil and peel 72 quail eggs, encase them each with sausage, bread them in panko and fry them to golden crispy perfection. Have you ever seen that many quail eggs in one place before?! What a beautiful thing, it’s a crime we didn’t have any fresh Uni on hand!


We also needed to roll roughly the same amount of lamb meatballs, not to mention cook and slice up the chorizo. We weren’t out of the woods yet. Logan started in on boiling the eggs Friday morning and we got them all peeled and cleaned in under an hour. I cranked out all the meatballs that afternoon while Logan attacked the chorizo. We were looking good, raw ingredients were being transformed into finished components and we could finally see our creations taking shape.


Saturday morning came like a thief, and while we had made great progress, there was still a lot of work to be done. I had an engagement to attend that afternoon so I worked on surrounding each egg with sausage to prepare them for breading and frying. I unfortunately had to leave Logan for a while so it was up to him to juggle the cooking of both the meatballs and the scotch eggs. While I was away, Logan began the frying process. We both thought this was going to be the easy part, little did we know that the egg-meat physics were conspiring against us. For some reason, when the eggs hit the hot oil, some of them were getting blowouts, exposing the fragile egg to the scalding oil bath. In the end, it didn’t end up being a big deal, although Logan and I, being the perfectionists that we are, would have liked to have had a nice pyramid of pristine eggs. In any event, they tasted amazing and that’s all that matters.

We finally finished all the components of each dish and packed everything into a cooler and a couple of serving trays. Off to the party we went. We arrived before the guests, so we had some lead time to assemble the dishes and get them ready for service. I tackled the Panzanella skewers while Logan hit the dessert. We tag teamed the chorizo, following each other with each piece of the puzzle. Puff pastry down, mustard smeared, chorizo placed, caramelized onions slathered, quince placed, manchego tossed. The same process for the meatballs. After constructing a tidy little Scotch egg pyramid (architecture school finally pays off!) the spread was complete. We were rewarded with an ice-cold Yeungling as we stood back to appreciate the gravity of what we had accomplished.

It was a fantastic way to end the year, the two of us together, doing what we love, and on a scale neither of us had ever experienced. On the drive home, all we could talk about what when we might be able to do it again. So if anyone is looking for a deal on some gourmet caterers, Eat a Duck has you covered. Check back in the days to come, because Logan will be going into detail on some of the dishes we prepared so you can try them at home!