The Fredericksburger

To give some background, I live in a house of five girls. One of my roommates in particular, Kayla, is my fellow foodie in the house. We have even talked about opening up a café later in life. There is one place she is literally always talking about from back home in Fredericksburg.

My roommate, Kayla, studied abroad in Italy with one of my other roommates this summer. As one of my best friends, I hadn’t seen her in far too long. Me being me, I randomly decided to head up to visit late one Tuesday. We caught up on our summers and hung out. This was awesome but the next best thing to the company: She finally took me to the legendary Foode.


This by far is the most eclectic mix of a restaurant I have ever seen. The way you order is different, how they seat you is different, everything is just a little bit different. But all is great ways.

The door to the restaurant is situated in the back of an alleyway. Sounds sketchy. The alleyway itself is used as part of the restaurant in the summer, offering seating to guests. To order, you go through the door in the back and order at the counter then they will tell you where to sit and someone will bring you your food. The kitchen is also only accessible from the outdoor stairs to the left of the back door I was telling you about. Like I said, eclectic.

The menu is changed weekly with a few fixtures throughout. Everything, from the bread to the meat, is produced locally, which explains the ever changing menu. I tried the pimento toast. A thick slice of bread with gooey melty pimento cheese on top. Yum.


Another fixture in particular caught my fancy. The Fredericksburger. Yes, another burger. I know. Oh my lord. I may continue to say this throughout my blog. But really, this burger was great. It was made with freshly ground meat, which you could tell by the tenderness. It did not have as much flavor as some but it was so juicy. With my wisdom teeth just taken out and such a thick burger, this was almost a struggle, but so good. Not to mention the side of potato salad served with this beauty was almost better than my own. Seriously, awesome!


Kayla has worked there and so have a few of her friends. She personally loves it and apparently, the rest of Fredericksburg does too. After getting the chance to go, I can finally see why!

A Twist on Banana Bread Mix

 If you like banana bread anything, prepare to be addicted. Very addicted. This banana bread dip I have adapted from a recipe I found on Pinterest is absolutely to die for.

I served this puppy at a potluck I had last week with my friends. It was a hit for sure!



Box Banana Bread Mix

¼ cup Butter, melted

8 oz. Cream Cheese

1 cup Milk

1 tsp. Vanilla

Walnuts (optional)

Put all of the ingredients into the bowl. I got the banana bread mix that already has the walnuts in the mix. Using an electric hand mixer, mix together all the ingredients. Add milk as you see necessary. If you store overnight, make sure to add more milk in the morning to maintain the same consistency. Serve with apples, graham crackers or vanilla wafers, really anything your heart could desire.

When served with vanilla wafers, the combination of the dip and the wafers taste exactly like banana pudding, and I am quite the fan. And with apples, it makes you feel a little bit healthier about the fact you’re about to demolish half of the dip. I can’t even begin to explain how insanely addicting this dip is. It is on point.


Make this dish for your next get together, and you’ll be the talk of the town.

A Dose of West Coast [Michigan]

I might have been traveling most of the summer. But my trip to Michigan to see my best friend was even more of a vacation than I had imagined. We went camping, tubed down the river one day and just relaxed. Not to mention all the delicious food we ate.


The Kirby House is a rustic restaurant bar on the corner right next to the river in Grand Haven, which we visited my first night in town. The funniest thing about the place is the what seems like miles of brick walls covered in the signatures of customers past.

We opted for the create your own pizza with herb oil sauce, house blend cheese with Boursin, caramelized onions and roasted peppers. The taste of the pizza was like a brick oven pizza with a crusty bottom but the combination of flavors on top was divine. The Boursin was the perfect topper to this pizza. It added just the right amount of garlic and flavor. In combination with the herb oil sauce, I don’t know if it gets much better. Not to mention the peppers were roasted, adding some heat, and the onions were perfectly caramelized.


The Hearthstone Restaurant in Muskegon. Juxtaposed on the corner next to a Meijer, Michigan equivalent of Wal-Mart, this restaurant seems random but it is a true gem of Muskegon. As we sat outside, we remarked on the beautiful landscape and the lights in the trees. Such a romantic setting.

We had planned to go to Mackinac Island, one of my favorite places in the US, and have the Grand Hotel brunch, also known as all I can eat lox. Because of the weather, we opted not to go. But nonetheless, once I saw the Lox Plate on the menu, I couldn’t pass it up. The flavor pallets on this dish were on point. Instead of the normal cream cheese and dill on the side, they instead combined the flavors to make a dill sour cream drizzle. And it truly made this dish. Topping each piece of nicely toasted focaccia made for a pleasing appetizer for the even better main course.


Although the menu claims Steak and Frites (fries) to be a French specialty, the Belgians boasts of some of the most perfectly made Steak and Frites around. This place almost put even the Belgians to shame, served with creamed spinach that I was a tad skeptical about. The meat was so tender and juicy. I had sworn they may have put the filet mignon on my plate. I seriously could not stop eating it. Although the Belgians do a much better job with frites, they made the dish. The creamed spinach was not how I normally find it cooked, and was truly delicious.


My trip to Michigan almost felt as comfortable as going home. And with all the delicious food, how could I not be?