Cookout Smackdown

Will Massey
4/30/12


Today, CookOut opened. It was a sad sight around campus as individuals who had just finished the ritualistic 5:00pm moan’s meal flooded into their cars. They flew single file down 15 and attacked the store with a force which brought to mind tales of barbaric invasion from Homer’s Illiad. The lines were long, but CookOut persisted, rolling food out at speeds unmatched in Farmville. I decided to go with the platter, which includes one main item, (pork BBQ, chicken BBQ, or a hamburger) two side items, and a drink. I picked pork BBQ, fries, chicken quesadilla, and had to upgrade to the chocolate shake:

The pork BBQ is best described as a playful fusion of Bill’s BBQ that is found all around Richmond and the North Carolina legend, Smithfield’s. Ryan had a burger that looked delightful as well. The real strategy at Cookout is picking your sides. There are many different approaches due to the wide range of sides including: hush puppies, fries, onion rings, chili, slaw, chicken nuggets, chicken quesadilla, and a corn dog. I would consider myself in the semi-conservative camp, meaning I go with one traditional side item (fries, hush puppies, slaws, and onion rings) and one non traditional side like a quesadilla or chicken nuggets. Of course doubling up is always an option and encouraged.

Not only was the opening a success in the quality of food, superior service, and swiftness of preparation, but it also marked a new landmark for CookOut. This is the first CookOut, I have heard of, that allows for indoor seating:

Most of the time the patrons are left to their shameful face stuffing at outside benches or in parking spaces. It truly has been a magical year of palatal expansion in Farmville. We have seen the opening of new chains from Bojangles and Cookout to Sweet Frog and KJ Hibachi. I think Farmville may have hit its carrying capacity for new chains this year. Next year, I believe Farmville will move from a period of incredible expansion into a food diversity recession, where the older chains struggle to compete with their new rivals.  

Season 2 Opener: Electric Dogs

1/24/12

Will:

Well it has been a long winter break and I trust everyone has been eagerly awaiting the return of Two Fat Guys One City. So we are opening the spring season with a major announcement from Hampden-Sydney College and a brand new lunch spot in Farmville. First things first, Hampden-Sydney announced in an email to the student body this morning the end of their contract with Armark to serve food here on campus:

"Faculty, Staff and Students,

Hampden-Sydney College has recently negotiated an agreement with Thompson Hospitality of Herndon, Virginia, who will assume responsibility for all of the College’s dining and catering operations no later than July 1, 2012. This was a difficult decision and made only after intense review, analysis, and on-site visits. We are appreciative of our 56-year relationship with ARAMARK and all of the contributions they have made to the College over that period. Hampden-Sydney, ARAMARK and Thompson Hospitality will work closely to assure a smooth transition. We will provide additional information as the transition process unfolds."

Now we are anxiously waiting new information on the subject and will make sure to keep all your stomachs well informed.

After hearing the news, Ryan and I decided to celebrate by going out for lunch. We set out for Lectric Dogs & BBQ, a small hot dog stand on the other side of town:

Ryan ordered first and we both were welcomed with a taste test of the BBQ in a small cup:

Ryan orded the tried and true hot dogs smothered in mustard. I was so impressed with the BBQ sample that I ended up ordering a BBQ platter. This included fries and a sweet tea:

The BBQ and sweet tea were unbelievable. The BBQ was a little spicy with a homemade sauce that was generously glazed over the pulled pork. The tea was perfectly sweet, not too sweet that leaves you thirsty but also not leaving you with a bitter taste in your mouth. The fries were a great change from the standard moans or fastfood fries but were cold by the time I was able to return to my room. The service though was unbelievable. The stand was run by two of the nicest women I had ever met. The only negative aspect of the Lectric Dogs and BBQ are the limited hours of operation. They are only open on weekdays between 11am and 4pm. If you can, make the trip. And Remember Stay Hungry My Friends!

It's Bo Time

Will:

12/12/11

Today was the opening day of Bojangles here in Farmville and it was a mad house. This marks the second opening day restaurant attendance for the two fat guys, the first one being shogun. We set out for a late lunch around 1pm and cars were circled around the block. We ended up parking in the Tractor Supply parking lot and walking over. But the line persisted inside:

Now although the line was long, The "Bo Team" was very effective in moving people through. This was actually my first time ever in a Bojangles establishment and I opted to go with the chicken strips. When asked if I wanted to Bo size the meal to add an extra side I just could not resist. I ended up getting the cajun fries, creamy mac and cheese, and the "famous sweet tea":

Everything was great except the biscuit and the sweet tea. Now I would definitely consider myself a roll guy and I have a bias against biscuits but this biscuit left me wanting more. Also the sweet tea was not sweet enough. Overall a great meal for opening day. We left full and with a sign beckoning our sure to be a soon return for more:

The Thanksgiving Warm-Up

Will:

11/18/11

One of the holiest days on the Fat Guy’s calendars is Thanksgiving. It is the ultimate day of persistence and dedication to the sport of gluttony. And like any determined athlete, practice makes perfect. Thankfully the moans provides the student body with a thanksgiving feast days before the actual true holiday. This practice round along with year long gut busting training keeps us in tip top shape for the championship meal that is thanksgiving. I myself enjoyed the juicy white turkey meat, buttered corn, a light side salad, and a mountain of mash potatoes with a river of gravy flowing through them:

I was only able to tackle two plates of turkey and sides and one of rolls. While Ryan started strong with a turkey leg and kept the plates stacking:

Once again the moans provided a successful thanksgiving feast. The only thing that could have made it better would be if Dean Ramsay himself refilled my glass chalice of sweat tea. Stay full my friends.

Thanksgiving Dinner

By: Ryan

People have been asking me a lot of questions concerning the blog lately like "Hey Ryan why haven't you been updating your blog" or "Hey Ryan you should post on your blog soon because Will's blogs suck." So I've decided to start doing it again. Tonight was Thanksgiving Dinner in the commons, which is ironic because there is nothing "common" about the schools thanksgiving dinner. We left the house around 4:50 to beat the rush for dinner, but we were greeted by an extremely long line. People were going nuts trying to get in (they wont let us enter until exactly 5 o'clock) It was like watching abunch of Jerry Sandusky's trying to get into an all boys orphanage. Eventually the magical hour came around and we entered in to be greeted by one of the best dinners of the year. Everything was up to my standards, the turkey, the gravy, the cranberry sauce, and not to forget, the pumpkin pie, because I do love some pumpkin pie. And to top the night off, they guy carving the turkey's gave me one of the legs. I ate until my heart was content.

Remember- The meals not over when you're full, the meals over when you hate yourself.

-Ryan

Culinary Policy

Will:

10/24/11

Last week I strolled up to Richmond with some other Hampden-Sydney students to meet with alumni in the area. We met with one alumni over lunch down at the Richmond Federal Reserve Bank and had to snap a picture when he excused himself from the table. The meal was absolutely delicious:

Now eating at the FED is not for the light hearted. First I had to fight my way through the occupy richmond group protesting outside (I guess they are franchising their movement). Then you have to be screened in the security area which is outfitted with bullet proof glass and has its own resident rottweiler.

After finally making it to the lobby, it was quick elevator ride to the 23rd floor where the table was set and ready to go. Although not pictured the view from the 23rd floor of the FED has you looking directly over BB&T Capital Markets. I found this to be incredibly ironic that the employees at the FED have such oversight of banks even at lunch.

The meal itself left me simply craving more. I ate off the buffet and had perfectly buttered green beans, garlic mash potatoes, marinated pasta, juicy watermelon, and a mini beef filet. Now I am not a huge fan of government oversight and regulation, but I do think the Federal Reserve System should add a third mandate and try and take on regulating the restaurant industry.