Teriyaki Sauce

I like grilling stuff. Yes, yes…I’m aware the experts say burgers and steaks are best cooked in a hot cast iron skillet in their own fat. I’m not saying they’re wrong - I cook that way sometimes, too. However, there’s something about the little charred bits and the smoky flavors that makes grilled things rock. 

I like to marinade before grilling. Marinating imparts wonderful flavors into your food, tenderizes, and helps keep foods juicy.   

Real interest in preparing food (and being good at it) hit me when I was in high school.  One of my best friends back then was a guy named Joe, and we’re still the closest of friends today.  Back in nineteen-eighty-something, Joe’s mom shared her teriyaki recipe with me. Frankly, it kicks ass. 

It’s awesome by itself, but I have also used this recipe as a basis for a thousand variations…the possibilities are pretty much limitless. I’ve made it spicy with some sriracha or gochujang, or sweeter with Hoisin or pineapple juice. I’ve also added orange juice and Jamaican jerk seasoning blend. 

Here’s the foundation recipe:

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1 large clove of garlic - minced or pressed

1 TBS ginger

1 TBS sugar

2 TBS cider vinegar

1/2 cup soy sauce

1/4 cup white wine

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Now, I’m sure there’s a purist or two out there who’ll say, “Hey man, that’s not a true teriyaki sauce.”  To those people, I say - fine.  Rename the recipe to a name of your choosing, and call it your own...but try it!  It's tasty!

Back in nineteen-eighty-something I didn’t care about sugar, but if you watch sugar these days like I do, please know this works great with splenda instead. Also, if I have plenty of marinating time - I like to use fresh ginger instead of dry. Most times, I add some black pepper, too.

Chicken and beef both get very happy bathing in this concoction. I have also used it on venison, shrimp, tuna, and vegetables. Have fun with it!

Potato Salad from a Savannah Tavern

In 1987 after a year at Ferrum College in Southwest Virginia, I transferred to the Savannah College of Art & Design (widely known as SCAD) in Savannah, GA.  I always had a job during college...sometimes two, or even three.  Most of the jobs I had were related to the food service industry.  I waited tables, bartended, cooked, and did catering. 

One of the places I worked in the kitchen was a tavern on River Street. I think I may have signed an agreement saying I would not exchange information about recipes from the tavern with anyone, so I'll not call it out by name. That said, they were pretty well known for their reubens and potato salad. They were VERY secretive about that recipe...which I think is stupid.  Food brings people together, so why not share recipes so people can eat better at home? It's not as if people will stop going out to eat if you give out a recipe.  The Chart House was one of more expensive places to eat on River Street, and there was always a stack of free recipe cards by the front door there...and people *still* go there to eat.  Go figure! Secret recipes are just silly, gimmicky BS with a dash of paranoia.

I made literally hundreds of pounds in that tiny kitchen, so it was never necessary to take anything written...I just knew how to make it. I worked there over a year, and listened to lots of guesses as to what was in that famous potato salad. Garlic and dill were commonly guessed, but not ingredients. It's a case of simplicity at its finest - a very short ingredient list.

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5lbs. New Potatoes (Red)
8 oz. Sour Cream
8 oz. Mayo (I use Duke's)
3 or 4 Celery Stalks, chopped
1 Medium Yellow Onion (sweet if available), chopped
Salt and Pepper to taste*


Place potatoes in a large stock pot, cover with water and cook until a fork or skewer slides in and out of a potato easily.

While potatoes are cooking, make the dressing.  Place remaining ingredients in a food processor or blender, and blend well - but don’t purée. Set aside.

Drain potatoes and cool until you can handle them without causing a burn injury...but as hot as you can handle. This is because the pores of the potato are still open when the potato is hot, and will act more like a flavor sponge when you pour on the dressing. Peel and cut into bite sized chunks.

Pour dressing over potatoes and chill (preferably 24 hours before serving).


* Use more salt and pepper than you think you need. I never measure this - but I’d guess 1 1/2 to 2 tbs each...more pepper than salt.

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This recipe gets rave reviews from people who have been to that old tavern in Savannah, and those who haven't alike. Enjoy!

Tip Jar Gambling

Tip jars at the cash register are commonplace these days, and so are pre-calculated tip options when you pay with plastic. 

When this first became a thing, I felt like I was being coerced into tipping for services for which one doesn’t normally tip. However, I eventually relaxed that opinion, and began to tip a buck for coffee and such. 

Today - the reality of why all this bothered me reared it’s ugly head.

I ordered my lunch at a place where they give you one of those order numbers on a stick. You put it on your table, and then a food runner brings your order when it’s ready. It’s also a place where pre-calculated tip amounts pop up on the screen when you pay with plastic. I tipped the 15% option - which I felt is more than adequate for a food runner. 

When they hand you a fountain soda in this joint, they tell you to step back up to that spot at the counter is you want a refill. My favorite menu item in this particular joint is pretty spicy, so cold beverage is key. My cup ran dry, and I stepped back up to the counter for a refill. 

As I stood at the counter waiting for a refill, no less than 5 employees made eye contact with me over the course of several minutes. Not one offered to help me. 

So - herein lies the problem. When you tip up front, you tip before you know whether or not the service warrants a good tip. It’s a total gamble, and today I lost.

#firstworldproblem 

The Stick Has Been Secured

Shortly after moving to Richmond, Virginia in 1993, I started a sales job with a sign company. One of my key accounts was the local East Coast Hockey League team, the Richmond Renegades - who back then were part of the Hartford Whalers farm system (1994 to 1997).

Part of the account was handled in trade for tickets, so I was fortunate enough to have fantastic center ice seats and went to the majority of home games.

The 1994-95 season was a stellar one for the Renegades. They played strong hockey all season, and made their way through the playoffs to the championship where they defeated Greensboro in 5 games to win the Riley Cup (now the Kelly Cup). There were a number of standouts on that team, but the guy who put the puck in the back of the net most often was Scott Gruhl - who played in 49 games and scored 31 goals. As a gesture of appreciation for vendor partners of the Renegades that season - a number of hockey sticks were distributed. I was lucky enough to get one of Scott Gruhl's.

Fast forward 17 years, and I'm hanging out with Joe Mueller - one of my oldest and closest friends. He sees the Gruhl stick sitting in the corner my living room and says, "Hey - I'm good friends with Jay Murphy, one of Gruhl's teammates on that championship team. I'll bet he can get that signed for you... Gruhl is still in the Richmond area." I gladly handed it over to him, and promptly forgot about it.

Time went by, and I didn't think about it much. I figured - if it happens, it happens. One day, Joe calls me up, and tells me Jay Murphy managed to get the stick signed. When presented for signature, Scott Gruhl looked at it and immediately realized he didn't have one like it himself and offered to buy it! However, Joe knows me well - and told Jay Murphy... nope - not for sale.

A hockey stick is an oddly shaped item to ship (since I no longer live in Richmond), so we decided to delay the handoff until it was convenient... meaning: one of us wasn't going to have to try to carry a hockey stick onto an airplane. So - more time went by...but a few days ago I was driving through Richmond after visiting family in Virginia. I met Joe for lunch, and the 5 year mission came to an end. I finally got the stick back with Scott Gruhl's signature on it.

Scott Gruhl had a storied hockey career over almost 20 years in the NHL, IHL, and ECHL, and retired as one of the most productive IHL scorers of all-time. I personally have a 20+ year relationship with this hockey stick, and am really stoked to have it back.

Later, Starbucks

Ahhhh….Starbucks.

You sold me my first cup of Starbucks coffee at your Willow Lawn Mall store in Richmond, VA…around 1996 or 97 when there were only about 1,000 stores.  Before that day, my coffee purchases were not unlike the way I buy sugar: whatever’s cheap, in bulk, and on sale.  But my first cup of the bucks transformed my relationship with coffee from one purely of utilitarian purpose into that of coffee enthusiast. The Willow Lawn store wasn’t in the path of my daily travels - but it was the only Starbucks in town back then, and soon I went out of my way to go there to get a cup of the hallowed Starbucks joe.

If you have a description of your model loyal customer, it’s likely close to describing the way I was (until recently).  You’ve sold me swag like coasters and tumblers.  You’ve sold me beans.  You’ve sold me coffee, espresso, latte, iced tea, and snacks. A number of your baristas got to know me by name, and I’ve taught many of them how to make a proper cortado. For years I’ve been “checking in” at your stores via different social media outlets like Twitter and Facebook – which, of course, is great for your brand awareness.

When I first heard about the Gold Card rewards program, I joined immediately.  My card is dated 2011.  It made me feel like Starbucks really appreciated my business. I felt like I spent a fair amount of my money in your stores, and the program felt like SBX saying, “thanks”.  I loved earning a free drink, and getting a freebie on my birthday.  I was initially nervous about putting the Starbucks app on my phone and using it to pay – but I eventually did, and found it to be quite convenient.

Your first major offense was the Single Origin Ethiopian.  Coffees from that part of the world, and specifically from that country, are some of my favorites.  Ethiopian coffees often have natural flavor notes of citrus and berries. However, all of that can be overwritten if you over-roast…which you did.

Then you changed the rewards program, and I became soured.  It became more complicated – with some drinks worth more points than others, and stars that expire.  I don’t want my rewards program to be complicated – I’ve got too much other complicated stuff in life occupying my limited bandwidth.  

Consequently, the frequency of my visits to your stores tapered off.  Then there was that day you sent me an email stating I’ve been demoted to Green level from Gold…which for some reason soured me even more.

The majority of people probably didn’t react like me when you changed the program, and successful sales organizations know – you have to play the percentages. Now with over 25,000 stores - the numbers certainly are in your favor, making my business insignificant.  I get that. However, while you’re playing to the percentages – if I’m irked by the changes, there’s a solid chance I’m not alone.

I used to go out of my way to get coffee from you.  Now I go out of my way to get coffee from local independent roasters instead. The metro Atlanta area has some great ones…Rev, Octane, Dancing Goats, and the mighty Cool Beans.

So I’m going to say thanks – it’s been a good run.  I’m not going to need my Gold card anymore.  I know being demoted in rewards program status doesn’t require I send my gold card back, but I’m not interested in giving you real estate in my wallet any longer.  

Ciao.