Friday I had breakfast at Andy's Flour Power Cafe & Bakery (http://andysflourpower.com/). It's hard to describe this place in one word. It's fresh, quirky, delicious, colorful, comfortable, and artistic. The first thing that hits you when you walk in is the smell of bread, biscuits, and pastries baking. If the smells don't get you, your eyes are treated to the colorful, quirky interior. But let's talk food. It is a cafe after all.
Andy's is open for breakfast and lunch with a great menu of items to choose from. They also have a display case with the fresh baked Danishes, muffins, turnovers, and such if you want to grab and go. I bought muffins to the ladies in the office and they were met with smiles and moans of approval. The weekday menu (http://andysflourpower.com/menu/weekday-menu/) and the weekend menu (http://andysflourpower.com/menu/weekend-menu/) includes traditional and nontraditional items. Included is a breakfast skillet full of potatoes, ham, onions, peppers, eggs, and cheese. Come hungry for this one. For the vegetarian there is a vegetable frittata with it is a baked omelet, with squash, zucchini, asparagus, peppers, and cheese. You can also add spinach, mushrooms, and caramelized onions. The croissant breakfast sandwich is made on a fresh baked roll that is flaky and light. You don't have to be a vegetarian to enjoy this great egg bake. Traditional French toast, biscuits and gravy, omelets, Belgian waffles, eggs, bacon, and ham, round out the menu. There is something for everyone for breakfast at Andy's Flour Power.
This morning my southern boy flared up and I had the biscuits and sausage gravy with two scrambled eggs. The coffee was hot and comforting, the biscuits, as good as, Grand Ma's, the gravy was creamy and full of sausage. The eggs were fluffy and perfectly cooked.
Also remember to check out the specials board. They do wonderful Eggs Benedict too.
The lunch menu offers fresh salads, and sandwiches with a good array of sides. I have tried the Reuben and the Cuban, both stands up to the traditional expectation of these sandwiches.
What stands out to me about Andy's Flour Power is the service. I watch owner John Certo greet people like they were family. A gentleman who visits once a year from Italy was recognized and escorted to a table. The wait staff is attentive, quick to serve, and friendly. Know that this place can get crazy busy at the drop of a hat, but don't let that stop you from visiting this gem. If you haven't been to Andy's Four Power, I suggest you make a trip to Thomas Drive and enjoy the experience.
Andy's get 4 stars.
Wednesday, August 6, 2014
Recently I taught a gumbo class at Bill and Hannelore Holland's "Somethings Cooking" http://www.somethinscookin.com/ restaurant and gourmet shop. It felt good to get back in front of a group of people doing what I love to do. While living in New Orleans, I briefly taught, part time, at The New Orleans School of Cooking http://www.neworleansschoolofcooking.com/ in the French Quarter. After moving back to Panama City I longed for the opportunity to get back to cooking and teaching. Life gets in the way and things change, but recently I went to lunch at Somethings Cooking so I asked Hannelore if she wanted me to teach a gumbo class. She said "Let me get my calendar". My sister and the Holland's daughter have been friends since forever. My sister calls me Bubba, so the Hollands call me Bubba too. The class covered a Creole File' Gumbo with okra, tomatoes, and no roux. I also prepared a Cajun chicken and Andouille sausage Gumbo with a dark rich roux.