This podcast chronicles the adventures of Jacksonville, FL based, Michigan born rock musician Bryce Alastair as he travels and eats food with bandmates and friends!
BRYCE ALASTAIR BAND LINKS:
Podcast links:
THE PODCAST
Starlite Diner & Coney Island
FLINT, MI
It's a Texas sized DO IT UP!
We're here in Flint, MI on the search for an original Flint Coney, and yes we done up and found the holy grail of the original Flint Style Coney right here at the Starlite.(It also reminds me of one of my favorite Lucero songs.) In Michigan we dont mess around when it comes to Coney Dogs. Seeing that the famous Angelo's which most locals would agree is the original staple of the Flint Coney is now just a legend of the past. I had to do a little research and asking around before concluding that this gem of a diner just a little off the beaten path in the heart of what some may consider a third world country, but I like to call an extension of home is where I would find the goods. Research was right, and it was glorious.
To be a Flint Coney Dog it has to have two distinct differences from the "Detroit", or "Traditional Style" Coney.
1. It absolutely has to be made with Koegel's Viennas. I mean just Koegel's meat period... There's no such thing as anything else here. It's the best, no question. Link in case you want to see for yourself BuyKoegels.com & Koegel's On The Road - Lynch Shipping Services, Inc.
2. It's the meat sauce in Flint. Not chili, just meat sauce. Literally ground bits of Koegel's everything, but no chili. Not one bit of it.
Both the Detroit and Flint Style Coney is topped with onions and yellow mustard. You picky people may want to do it different, but is it really a Flint Coney then? I think not...
Long story short. If you find yourself in Flint, and you want to know what this Coney mess is all about, the Starlite is a great place to start! Big thanks to our server Veronica for the second to none service, as well as a great dining experience! Also to my favorite bass player Jon Deering, and my brother Tyler Fath for joining me on this adventure. Let's not forget my brother Brian Albertson for the ridiculously awesome Gibson Firebird/Fork Guitar logo.
BIG and all that mess!
Starlite Diner & Coney Island, DO IT UP!
P.s. The trash on the side of I475 is just plain sad. We need to get people to band together and PLEASE HELP CLEANUP FLINT! It's bad enough there's a condemned building with graffiti on every block. There's more trash on the side of I475 than there is in the dump off M57.
the SOUTHERN GRILL
JACKSONVILLE, FL
It's a Jacksonville, Florida treasure for music lovers and foodies alike, DO IT UP!
The Southern Grill is like a second home to many of us Jax musicians. Top tier musicologists such as Shane Platten, John Parkerurban and Brandon Howell hold some of the best open jams around here, not once, but TWICE a week(Mondays & Wednesdays), and its really the only bar/grill type of venue the boys of the Bryce Alastair Band play anymore. For good reason, too, THEY TREAT MUSICIANS VERY WELL! Not only do they treat musicians well, I also have witnessed Joey Farah & Co. taking care of the local homeless on numerous occasions. By "local homeless" I'm not referring to Jon, Jack, Brent, Ernie and myself...
All jokes aside, their food is just as diverse as their music taste. Serving everything from Greek Salads to Beligian Waffles and Country Fried Steak. The menu is BIG. They even take custom orders from my buddy Tom Burau sometimes, but he's special so I wouldn't go there expecting them to make you a build your own sandwich, but then again... I wouldn't be surprised if they did!
I usually get the Southern Dip when playing there, but this time around I took my friend Lindsay Mannelin's advice and got the Flagler Station Sub. GAWT DAMN I'm glad I did, because it was simply amazing. The boys and I will be back here this Friday the 15th at 6:30, but there's always something going on. We have a special place in our hearts for our Southern Grill fam. Big to all y'all, DO IT UP!!!
CAROLINA JAX
JAXKSONVILLE, FL
DO IT UP!
It's Monday and that means it's time for another Alastair Eats Food Review. Today I'm taking the time to send the love to a local favorite of mine, the rising star known as Carolina Jax!
A few years back I was shrimping with my buddy Brian Albertson(the guy that does all our cool artwork) when Rachel and my children came to visit us on a public dock. My kids instantly struck up a friendship with another little one running around, and the parents of this little one mentioned they had a food truck that they were in the process of converting to brick and mortar called Carolina Jax. Anthony went into detail as he described his vision and the quality of his burgers. Just based on that passion alone I knew I needed one of those smash burgers in my life, and I've been a huge fan ever since that first bite.
Anthony & Co. have went on to win many awards with their burgers for good reason, everyone that have had the pleasure of getting their hands on one, feel the same way I do about them.
When I'm there I can't help, but to get the Blue Devil. It's called the Blue Devil(another Carolina reference), but it should just be called blue heaven, because it's a heavenly experience. The lemon peppercorn aioli, baby arugula, gorgonzola spread, bourbon bacon jam on toasted brioche bun!
Lets say those three words again...
BOURBON BACON JAM?
Those three words alone can steal a man's heart, and convert him into a lifetime fan of your work.
My hats off to Anthony and his crew at Carolina Jax, in the words of my brother Tyler "Keep stacking them wins!"
Carolina Jax! DO IT UP!
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PALADAR
ST. AUGUSTINE, FL
***It gets 5 , DO IT UP!***
Chip Richard was my special guest on the podcast this week. Chip is a St. Augustine local of sorts, as well as an executive chef at one of the finer establishments in town, so of course he was picking the goods for this adventure. He also came up with the matching tattoo idea.
Paladar was his choice to start our day, and I'm glad that he chose it because the place was simply amazing. We started out with a Cafe Con Leche plus the extra shot(because we're not high strung enough already, right?). It came out right away smelling phenomenal with that little touch of latte art just to put it over the top. Soon after that we enjoyed Ham Croquetas, delicious Chorizo Empanadas and finished it off with Pastelito de Guava to add something sweet to the mix.
The research I have gathered tells me that this place is owned by two Cuban women, Nelly Santiago and Isela Gonzalez, and I say GIRL POWER TO THEM! This place has got it all going on. Chip and I enjoyed our meal in the courtyard next to a tranquil waterfall with a wonderful sea breeze that was crossing A1A. It made podcasting nearly impossible, but the atmosphere is 2nd to none. A great way to gain your wings early in the day, or get munchies/comfort food when you get that hankering for a cuban sandwich, or some of those delicious cuban pastries.
Y'all go check out Paladar when you get a chance. It's just south of St. Augustine on A1A. You will not be disappointed.
DO IT UP!
GINGER BISTRO
ST. AUGUSTINE, FL
It gets
Heavy on the Rock N' "Roll", SUSHI ROLL that is!
DO IT WAY UP!
Last week Jon and I joined our in house Chef Extraordinaire Chip Richard on a trip to his friend Chef Tuna's St. Augustine spot by the name of Ginger Bistro. Honestly I need to make some kind of special grading system for places like this. I had to sit on this review for a bit because I had a hard time trying to think of a better food experience I have had, and after a week of hard thought, I simply can't. The first thing I noticed when we walked in was a dry aging fridge loaded with all of the best cuts of everything. My mouth instantly started watering, and Chef Chip just looked at me with his "Oh yeah" eyes while nodding his head maniacally. Right then, I knew it was on. Once seated we were greeted by our server Adam "The Herminator" who was another one of Chef Chip's friends from years of working around eachother in the industry. He was loads of fun as you will be able to tell listening to this weeks podcast. After a couple jokes about Jon wanting chicken tenders we eventually decided that it would be best to just let Chef Tuna do his thing, and I'm glad we did because simply saying this was an "experience" just seems inadequate to describe our time at the receiving end of his artistry. Adam brought out the clear soup and it was off to the races.
The first cut of sushi to hit the table was dry-aged Salmon with GOLD FLAKES on top, perfectly placed in three little boxes just for the boys and myself. It melted in our mouths like butter with flavor profiles hitting all the good spots, and I immediately thought "I'm glad I paid up my credit cards before I came here.", and that was just how he got us started.
Next up was dry aged Japanese certified Wagyu. Just think about that perfect part of your ribeye, that is so close to the fat it has all the flavor and literally is more tender than a prime cut of veal. Yeah, it's all that and more. If thats even possible?
Behind it was another variation of a Salmon Roll with edible flowers and all that beautiful mess just to make your mind explode. I ate the flowers, I just had to. Also we must add once again that all of this dry aging is done in house, Chef Tuna doesn't cut corners on quality.
Here I was thinking "life doesn't get better than this" and out comes the best damn cut of Tuna I've ever had in my life. It was like candy, Adam described it as the Jolly Rancher of sushi.
Then there was the Jalapeno Sauce Sashimi and at some point around this time Jon makes the exclamation that he could feel sensations in his feet, to me that's just a testament to the talent and artistry Chef Tuna is putting in here at Ginger Bistro.
After that we had dry-aged Salmon Belly, Unagi, more Wagyu, more Tuna. It just got out of hand, so many flavor profiles, so many perfect plate presentations, so much class! Chef Tuna came out to say goodbye, and we looked upon him as some kind of prophet, or god, or whatever it is when you just lay eyes upon an entity that literally used his hands to give you an otherworldly psychedelic experience.
By time it was all said and done I was wanting to throw my credit card to Adam and say "Max it out!" When he gave Chef Chip the bill we opened it up to find that Chef Tuna covered the experience. Huge thanks to Chef Tuna, Adam and all the Ginger Bistro staff as well as our in house Chef/recurring special guest Chip Richard!
This weeks Alastair Eats Food The Podcast is available below on Youtube as well as Spotify, Amazon Audible, Player FM, Iheart Radio, Podbean and all that mess!
Warning: The Podcast may have explicit content.
GINGER BISTRO! DO IT UP!
CAFE FRISCH
JACKSONVILLE, FL
Alastair Eats Food Review: Cafe Frisch at FSCJ Culinary Arts & Hospitality
Management Programs! Do it up! 🤘�🤘�🤘�🤘�🤘�
A couple weeks back Jon and I joined bandmate Ernie "The Package" Douglas to
record the podcast at Cafe Frisch in the FSCJ Downtown campus where Ernie's son Wesley is currently enrolled. After being seated we were immediately greeted by director David Buckman who explained the process the students were going through, as well as some particulars about the meal. Soon after that Chef Shawn Hubbel came out with some delicious Summer Sausage that was made by the students(Wesley in particular)and it was off to the races. After the first bite I was thinking "I need to kidnap this kid, so he can make my venison sausage." Chef Shawn told us a little bit about his experience with Ernie's son Wesley as well as the meal that was being prepared for the day. The category was Florida. Our server came out with the coffee and water, and we started to ordered the goods.
Ernie went with the Gator Bites to start, and Shrimp & Grits, Jon did the
Minorcan Clam Chowder to start, and The Pork Chop, but I settled with Gator to
start, and the Pulled Chicken Sandwich(Because Wesley made it).
Everything was phenomenal. These kids were kicking ass in the kitchen. The
chicken and pork was as tender as it gets, with just the right amount of datil
kick in the sauce for the sandwich. 🤘 The Gator bites were fried to perfection and served with a delicious sauce, the chowder was stacked with all the meaty goodness you could fit, the Shrimp & Grits filled Ernie up just right, but wait... There is more.... Our server surprised us with a delectable little cream puff she made in pastry class to top it all off. It reminded me of my Grandma Sally. Simply amazing. If you ever find yourself with a chance to make reservations at Cafe Frisch, DO IT UP Thanks again to all the folks over at FSCJ!
SPLIFFS GASTROPUB
JACKSONVILLE, FL
"Spliff's! Where do I even start? I have a lot of history with this place. Whether it be late nights grubbing out and enjoying libations after our shows at 1904 Music Hall, just riding up the road to enjoy lunch on any given weekday, or even as a main hub for socializing during the lockdown a few years back at the original location when my buddy Jason Hunnicutt turned it into a Bodega. That togo beer in milk jugs was keeping my cabin fever at bay! The Podcast conversation was so good that I had to let it run to an hour and forty minutes. I couldn't bring myself to cut it down any more. It was a fun talk!
I've had three go to sandwiches at Spliff's over the years. Two have worked their way off the menus, but the third has hung on and that is the Trust Fund. Hunnicutt's baby. Maybe the only burger in town that can hang with Carolina Jax. It's absolutely delicious... Two 1/3 pound patties, goat cheese, candied bacon, crispy onion strings, porcini balsamic glaze, white truffle oil, sun-dried tomatoes... My mouth is watering right now! A good substitute for my discontinued faves, The Ziggy and Mama Cass.
On show days I like to eat light, so I typically go for the vegan option and Rachel's goto which is The Homegrown. Fresh hummus, avocados, shredded carrots, green leaf lettuce, tomatoes, cucumbers, green peppers, onions, sunflower seeds, vegan mayo, it hits all the right spots.
The boys in the band are always raving on the Mac N' Cheese, Spliff's is known for their wide variety of Macaroni goodness.
Jason and Duane have always been innovative in the scene of The Elbow in downtown Jax, so it's really cool to see them spreading their wings and expanding the good word of Spliff's to Bayard. Plus there's a Mayport location coming soon too! I've grown close to Jason and his family over the years, I mean his mom comes to most of my in town shows, and we were his baby boy's first show... THE 904 BABY'S first show! <I'm proud of that. Seriously. The kid was born on 904 day! So if you ever find yourself downtown, in Bayard or even around the location COMING SOON to MAYPORT! Go checkout Spliff's!
Get ya a good brew, get ya some great food and tip your bartender real good, too. TEXAS SIZED DO IT UP!"t