I’ll Travel Near or Far to find me an Elephant Bar!!

St. Louis-style full or half rack · double basted with tropical Kona BBQ sauce · caramelized apples choice of two sides

Live Action Quick Tips

Did you know….

In 1980, the first Elephant Bar Restaurant opened to the delight of David Nancarrow, and his son Chris. The idea was simple; provide a comfortable and unique place to escape from the stress of everyday life, to relax and enjoy a fun, casual dining experience.

Over the years, the food offering has become the star of the restaurant, with bold Pan Asian flavor experiences and popular recipes from around the world (elephantbar.com/aboutus)

Today’s Restaurant

Elephant Bar – Campbell, Ca 

Average Cost


Rating (1-10)


Recommended Dishes: 

Cajun Chicken, Kona BBQ Pork Ribs, SHRIMP & CHICKEN JAMBALAYA

Whether it’s lunch time, dinner time or time for a drink and appetizers Elephant Bar has a great atmosphere and tasty vittles to enlighten your palate.

My fiance and I have been here multiple times over the years and they have never let us down so we keep coming back.

We used to come strictly for the Shrimp and Chicken Jambalaya but today we wanted to try something different so time to take a journey to dive into the abyss of exciting tasty creations.

Grilled chicken breast · Cajun spice · Bourbon street rice with Andouille sausage · sautéed spinach

Since we have dined at the Elephant Bar for many years off and on we have noticed changes in the menu here and there but today we saw an entirely new menu.

There were so many choices it blew my mind and it actually made it difficult to order. My mind was on a roller coaster ride and I needed to settle it down. I hope they tone the menu down to what they are experts in so we can get the best of the best only on the list.

Anywhooo… I figured what better way to enjoy a sunny afternoon than to have a rack of ribs winking at me! You can never go wrong with that choice!

So I go with the St. Louis-style half rack, double basted ribs with tropical Kona BBQ sauce and caramelized apples with a choice of two sides. The sides list was huge so I just stuck with fries and a salad but keep in mind you have many items that will fit your fancy.

Once I received the plate, the aroma of delicacy and sweetness fill the air. I take a bite and the meat is almost falling off the bone. The pork is so tender it shredded in my mouth before I could even start chewing.

Every bite gave me a sensation of elegance and happiness! True live action eating!

Now to jump into my fiance’s dish which I had to taste to make sure I can tell you guys about it.  🙂

She ordered the Cajun Chicken dish which was a grilled chicken breast with Cajun spice, Bourbon street rice with Andouille sausage and sautéed spinach.

The flavor took me on a Creole ride to satisfaction and bliss! The combination of Bourbon street rice and Andouille sausage was borderline jambalaya then stepping into the bite of the savory spinach brought a calm to this wonderful light tasty inferno in your mouth. Good job Elephant Bar!

Thanks for joining me on today’s adventure! I look forward to speaking with you on the next run! Keep hope alive!

Eating is an enjoyable way of life.Live it..Learn it..Love it!

Trevis Dampier Sr.


elephantbar.com/aboutus (2015) Founding Of The Concept Retrieved from http://www.elephantbar.com/aboutus

What’s not to love about Korean grub!!

Korean Barbecue Beef Ribs

Live Action Quick Tips

Did you know….

If you’ve ever dined out at a Korean restaurant, you’re sure to have been served those tasty, complimentary sides. They could very well have been the best part of the meal; the tiny portions of bright red squares, shiny noodles and dehydrated somethin’s tickle the tongue with absolute delight. The only caveat — for an American palate, at least — is the food can be tough to identify.

These “free side thingies” are actually called “banchan,” which translates to “side dishes.” According to Cecilia Hae-Jin Lee, author of Eating Korean, banchan is eaten at practically every meal in Korea — it’s considered any small food dish served alongside rice. “All banchan is communal,” Lee tells HuffPost over the phone. “You get your own bowl of rice and your own bowl of soup, but in general everything is shared.” She says Korean families typically cook up large batches of these sides to be eaten over the course of the week. “It’s not to be eaten all at once — whatever isn’t used is saved for the next meal, so it’s not a waste.” At restaurants, of course, the excess banchan is tossed. And while the portions are usually small, Lee says Korean restaurants in America may serve a larger quantity “because it looks more impressive.” There are endless variations of banchan fare, but Lee says kimchi and a seasonal vegetable are likely to make it to the table. And, she says, “banchan is always served in odd numbers, because even numbers are considered bad luck.”(huffingtonpost.com)

Today’s Restaurant

Jang Su Jang – Milpitas, Ca

Average Cost

Around $15-$20 per plate

Rating (1-10)


Recommended Dishes: 

버섯 순두부 Mushroom Soon Tofu, L.A.갈비 L.A. Galbi – BBQ Beef Short Ribs

Mushroom Soon Tofu Soup

My palate tends to have it’s own mind sometimes and what it wants it gets. Last night it was urging me to hunt down some tantalizing Korean beef ribs down my throat else I would feel the worst taste bud tantrum faced to man.

Continue reading “What’s not to love about Korean grub!!”

Give me a batch of Pacific Catch!!!

Korean Sticky Ribs with sesame & cilantro

Live Action Quick Tips

Did you know….

Broiling food using hot coals (ko`ala) or hot ashes (pulehu) was a common way to cook if a meal was prepared out in the fields away from home or if the small amount of food being prepared did not warrant use of a larger earth oven, or imu. Food was cooked by being spread out flat on a level bed of coals, or it was warmed over or near a fire and periodically turned. Breadfruit and unripe bananas could be broiled this way in their skins. Other foods needed protection from burning and were wrapped in ti leaves (laulau). Fish could be wrapped in a leaf package called lawalu but a whole fish could also be broiled without being wrapped.(hawaiihistory.org)

Today’s Restaurant

Pacific Catch – Campbell, Ca (PruneYard)

Average Cost

Less than $7 during Happy Hour

Rating (1-10)


Recommended Dishes: 

Korean Sticky Ribs, Spicy Fries, Pan-Asian Rice Bowls, Vietnamese Steak Sandwich

I absolutely love Hawaii! It is a paradise on earth…. The true Garden of Eden!

When you are in the bay area on a nice sunny day and you want a blend of fish from the Pacific and a taste of Hawaiian decadence then Pacific Catch is the place for you!

Continue reading “Give me a batch of Pacific Catch!!!”

This little piggy went to market…


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Did you know….

Danger dog is the slang term for a type of hot dog first sold by street vendors in Tijuana, Mexico, and is also known as a “Tijuana bacon dog.”A danger dog is a hot dog wrapped in a piece of bacon, fried in oil and served on a bun with grilled onions and chili sauce.(Wikipedia)

Today’s Restaurant

Mom’s House (TasteBook Recipes) – Tracy, Ca

Average Cost

A whole lot of hugs, kisses, love and helping her grill the meat. 🙂

Rating (1-10)


Recommended Dishes to BBQ with family: 

Bacon Wrapped Hot Links, Pork Ribs, Orange Glazed Chicken, Cabbage, Cornbread, Rib Eye Steak, Corn on the Cob, Sodas for the kids, Liquor and Beer!!

This little piggy went to market, this little piggy stayed home, this little piggy got wrapped around a hotlink and went weeee weeee weeee all the way to my Mother’s home!

It’s Saturday and every other weekend I make sure to go visit my Mother in Tracy, Ca with my family. She was born and raised in Greenwood,MS and loves to cook! She taught me a lot about ways to engage in the fine arts of cooking and I am still learning something new from her everyday as time goes by.

She texted me on my way driving to her house letting me know that she was going to begin boiling the ribs in Coke while getting the other side dishes ready as well. If you are not familiar with boiling ribs in soda, I mentioned boiling ribs in Coke or Dr. Pepper in my blog post ‘Bring a bib for some beer and ribs‘ so take a glance at that when you have a chance.

Continue reading “This little piggy went to market…”

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