Rich boy po’ boy

By Chef Chantel Jackson

Two words. I wasn’t ready.

Look I know that’s three words, so don’t come for me. Clearly I can’t count, but what you can count on is the fact that Estou Duce has the best Po’boy this side of the Mississippi.

I wasn’t ready, no seriously I walk into Soulfood Dishes Located off 18th & Yessler, in the Central District of Seattle, there’s a line out the door…. which is expected. It’s the grand opening of an on going Pop-Up, great marketing on Social Media, so everybody and their momma was there. Literally. For every one person in line, there were 3 aunt Lucile’s, Myrtles, or whatever Baptist church mother name you come up with.

When I finally made it to the counter I was greeted with a warm smile by the cashier, and I placed my order of two combos, one Catfish and one Shrimp Po'boy.

When my name was called to receive my order, I was greeted with a smile “Sup Teach”. I failed to mention earlier he was one of my students from my How to Start a Food Truck program at Highline Community College. We took pictures, I dropped some seeds of encouragement, because I was truly so proud of him, grabbed my plates and I was on my way back to Tacoma.

I didn’t even make it past 23rd without digging into the seasoned fries and popped a piece of shrimp from the sandwich in my mouth. It came on New Orleans Leidenheimer French Bread, with large crispy fried shrimp, lettuce, a creole remoulade sauce and pickles. I am so over restaurants that serve gritty over cooked shrimp cooked in cornmeal, this perfectly assembled sandwichhich was refreshing. Especially the bread! French bread that was crisp on the outside and yet so soft and fluffy on the inside.

I also want to make a special shout out to the Seasoned Fries, they were the perfect thickness and cut, I found myself dipping them in the extra “secret sauce” that was dripping from the sandwich.

I have to say this truly was a delicious sandwich. So, if you’re in the mood for a good culinary experience give it a try. I have a feeling you’ll like it more than you think.

To find out where he will be next follow him on Facebook @calistescreolecuisine.

What makes a good nacho?

Surf n Turf Nachos by Chef Chantel Jackson    Photo Cred: Chef Jackson

Surf n Turf Nachos by Chef Chantel Jackson

Photo Cred: Chef Jackson

For those who know me, know that my favorite food is Nachos.....and tacos. But given the circumstances, there is not a place in town who makes good nachos. You can suggest Matador, meh.....save it. Overpriced chips, good guac, but just because you put in the oven doesn’t automatically make it nachos, just like putting something in a garage doesn’t automatically it a car.....

To have a perfect nacho it must have the following

1. Chips

2. layers

But most IMPORTANTLY

3. BOTH liquid and shredded cheese

Sir Antoine Hayden III of the Eastside, arguably has probably the best nachos in town. Not only did it meet all my minimum requirements, there were some bonus features.

Antoine Hayden’s Nachos    First review of our “Home Plate ” series, recognizing chefs that may not have a restaurant, but are just as good….sometimes better than those who do have establishments

Antoine Hayden’s Nachos

First review of our “Home Plate ” series, recognizing chefs that may not have a restaurant, but are just as good….sometimes better than those who do have establishments

Chips all though often overlooked, had a purpose, a destiny of carrying the weight of the layers that were above it, the spicy Doritos were the foundation of the mountain of glory that was yet to be explored. Each layer had a perfect amount of cheese to protein ratio, and contained both liquid and shredded cheese, the heat from the oven was able to evenly distribute the liquid gold. Praise cheesus.

The seasoning of the ground beef was not overpowering or gritty, and not ALL CHILI POWDER.

I apologize but these pictures do not do it justice, but I was very satisfied to the point I wanted to lick the plate, but instead I waited around for 2nds as if I were waiting for the extra credits after a marvel film.

Nevertheless, stop sleeping on these home cooks.

If he does nothing else right in life, I know he will enter the pearly gates by giving the lord a plate of this as an offering, and the lord will simply say

“Well done my faithful servant, with whom I am well cheesed”

-Chef Chantel Jackson

🔥🔥Home Plate Series 🔥🔥