BUTTERMILK WAFFLES AT TWO SISTERS BAKERY & DELI
“The hot, homemade waffles from Two Sisters are a favorite of mine, especially on a Saturday morning. Their light, buttery taste is so flavorful that you don’t even need to add syrup (but a little powdered sugar on top cannot be beat). Unfortunately, you can’t make the waffles at home as they are the restaurant’s secret family recipe. Paired with Boar’s Head bacon and fresh fruit, these waffles are a full, balanced breakfast that is light enough that you can ride a bike home.” – Mary Shannon Hope, Portfolio Manager and Operations Manager, Leavell Investments
Two Sisters Bakery & Deli • 19452 Scenic Highway 98, Fairhope • 517-0622
THE CAG AT CALLAGHAN’S IRISH SOCIAL CLUB
“Ask any Mobilian where you might be able to find a really great burger and they’ll most likely direct you to Callaghan’s Irish Social Club. Sure, their burgers are great, but my favorite Cally’s dish is a sandwich called The Cag. It’s a patty melt, sans the onions, with a side of au jus. Cooked medium-well, and served with chips and a Diddy pickle spear, it’s a savory delight that never disappoints. Cag me up! – Phil Proctor, Musician and Social Studies Teacher, McGill-Toolen Catholic High School
Callaghan’s Irish Social Club • 916 Charleston St. • 433-9374
MIXED VEGETABLE STIR FRY AT AROY THAI CUISINE
“As a dish, the mixed vegetable stir fry served with steamed rice is as pretty as it was delicious. The variety of vegetables (baby corn, carrots, cabbage, bell peppers, mushrooms and broccoli) is sweet and succulent. I added chicken on mine, which was moist and flavorful. The stir-fried vegetables are served in a light sauce that was zesty without going overboard. Yummy!” – Vicki Davis, Assistant U.S. Attorney
Aroy Thai Cuisine • 966 Government St. • 408-9001
THE SHORT RIB FRENCH DIP SANDWICH AT THE BARN
“If you are a French dip fan, this sandwich is a must try! The meat is seasoned with a dry mushroom rub harvested from The Hope Farm’s hydroponic garden. It is seared and then braised for four hours in red wine, and a vegetable medley of onions, carrots and celery. After cooling in the liquid overnight, the meat is pulled and served hot on a hoagie roll. It is topped with melted swiss and cheddar cheeses, sauteed onions and au jus sauce from the braise. I like mine with a side of fries.” – Jay Weber, Executive Vice President, Baldwin County Executive, ServisFirst Bank
The Barn • 915 Nichols Ave., Fairhope • 340-3276
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