Eating in Hampton, Virginia

Eating in Hampton, Virginia

I recently had the opportunity to spend about 24 hours in Hampton, Virginia as part of a #NASASocial event to view the water recovery test of the Orion capsule. I got to meet a lot of really neat folks. And on the evening before the official event a couple of us went out to eat.

Downtown Hampton has a lot of local restaurants to chose from. We got some recommendations from locals as to where to eat. We chose Venture Kitchen & Bar at 9 East Queens Way. It was known for their gourmet pizza and vintage cocktails. The pizza selection was impressive all with interesting toppings and are all personal sized. It was a laid back place with an energetic vibe. While their tapas selection looking good, I went with the pizza. I chose eggplant with caramelized onions. It was good. The crust was chewy and crispy. Right about of toppings. Sauce was flavorful. A good choice.

The next night was the “farewell” dinner for all of the participants who came from around the country. A “Southern” meal was in order. Off we went as a very large group to County Grill & Smokehouse at 26 East Mercury Boulevard in Hampton. They had no issues handling a group of 30 plus people. Food was served fast and correctly. The beef brisket was suggested to me by a couple of people so that’s what I got. I chose the dinner plate with two sides: warm potato salad and baked beans. Those sides we suggested to me by the server. I’d really recommend the warm potato salad. Every table has a six-pack of sauces from every BBQ tradition in the country. While I usually like Carolina vinegar-based sauces, I didn’t like their version of it. I much preferred the Lexington sauce. The brisket was good; however, I found mine to be dry. After talking with my local hosts, the brisket can be hit-or-miss.

It was a “party” day, so I had to have dessert. (OK, I never need a reason to have dessert.) And every “Southern” restaurant worth their salt must serve banana pudding. Here was no exception. They make their banana pudding fresh to order; it takes 20 minutes to make after you order it. The filling and the merengue is to die for. I’m not a merengue fan usually, but I ate it all and was sad when it was done. Don’t bother eating the cookie at the bottom of the bowl; that’s disappointing.

All in all a good food experience in Hampton.

Pizza on the Grill

Pizza on the Grill

Impressive, isn’t it? It is a lot easier than you are imaging. Pizza on the grill is just plain wonderful. It has the best pizzerias beat. Hands down. Once you start, you won’t go back to frozen pizza or delivery pizza. 
We started making our own pizza on the grill the summer of 2008 after we got a  gas grill. We had just moved to Lexington, Kentucky, and hadn’t really found a good pizza place yet we craving good thin crusty pizza. We decided well if we can buy then let’s do it ourselves. As our guide we used Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More. I did the all the prep work and Jeroen did the grilling.  
Recently we’ve gotten back into making pizza on the grill after about three years. And we’re back hooked.
Making pizza on the grill is simple, but there are some tips to make it successful:
The Dough. It is the foundation. Best is to make your own dough. I’ve found Trader Joe’s dough to be the best store-brought. This is when I miss having my bread maker to make my own dough. 
The Sauce. Again, making your own is ideal. I use crushed tomatoes with some garlic, salt, and pepper. Keeping it simple.
The Toppings. I use fresh Mozzarella cheese and add fresh veg or sausage from there.
The Grill. The temperature of the grill is key. Too hot and the crust will burn. This is where you know your grill and follow the directions in the cookbook to the letter regarding temperature settings and timing. Remember to oil the grill and the dough well. 
And now for some photos of the pizza making process… 

What’s your favorite pizza?

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