We’re excited to announce the launch of our new contest: Kitchen Idol! We know you have a home cook in your life that is your true “kitchen idol.” They make the perfect side dishes, outrageous main courses or delectable desserts. We want to hear all about it!
To enter, simply nominate your favorite Kitchen Idol! Tell us what you would like to learn from your Kitchen Idol and we’ll enter both of you to win a year of online cooking classes from Smartkitchen.com and a brand new Kindle Fire!
Winners will take cooking classes from the comfort of their own homes, courtesy of Smartkitchen.com. The Kitchen Idol nominee with the most votes (and their fan) will win. One vote per Email ID.
Last year on our Summer Food Drive 2011, I was super excited to visit Gorat’s Steakhouse in Omaha. We were writing our Beef Topic (it ended up running 800 pages in doc format) and Gorat’s was voted one of the Top 10 Steakhouses in America by Saveur Magazine and they had a reputation for a great dry aging program and it was one of Warren Buffet’s favorite places. Wouldn’t a man who can buy everything, (I mean anything) get the best steak in town?
One would think, but the problem was that whenever I mentioned my excitement to Nebraska based foodies, they invariably said “oh,” like they were talking to their slow cousin Norman. An “oh” wasn’t promising for a once-in-a-lifetime, steak- visit to Omaha, NE the home of the nation’s feed-lots.
If you can believe it, the 3 Nebraska folks I spoke to before the trip were not raging fans of Gorat’s. They all spoke of this other place in Omaha: The Drover.
Even While visiting cattleman Dan Morgan who runs Morgan Ranch in Burwell, Nebraska, which is one of the leading Wagyu Beef operations in the country (Kobe Beef is made from Wagyu Cattle), The Drover came up. Dan was gracious enough to show us around his ranching operation and to cook some steaks with us in 2011. Dan’s favorite steakhouse in Omaha, NE was The Drover. In fact, everyone I bumped into and spoke to about Omaha steaks mentioned The Drover as their favorite for corn-fed Nebraska Beef. They felt that Gorat’s had passed its prime (no pun intended) and was a bit long in the tooth.
In 2011, I was booked and still excited for Gorat’s (had a great visit) but had to footnote The Drover so it could on the agenda for another Summer Food Drive. This year, 2012 was the year.
From my earlier conversations, I imagined The Drover as a sprawling, country-style ranch property near the stockyards. All of the pictures of the Drover on the Internet (even ours) seemed to confirm the ranch motif. I fantasized about big burly butchers in their spattered white coats and construction helmets, just walking over with the best cuts; a Filet here, some Sirloin there. “Oh you say there was run on Porterhouse? Just pop over next door and re-load the larder.” It was some fun imagery and I have to contain myself to stop from going on and on.
As I headed down Mercy Road with its malls and strip centers in Omaha in the ‘Smart Kitchen’-mobile I wondered where they were going to hide a ranch amid the urban landscape. My “Culinary Sense” wasn’t tingling that a stockyard was near.
You Can't Take a Picture of the Homey Entrance and the Office Park
It turns out that they do sprawl but not on a spread. The Drover is a wide-open, sprawling ranch house on about a half a block of land surrounded by office buildings and very near a hospital. The Internet illusions, seen above is really just a fortuitous real estate development history and a bit of photographic framing. No stockyards, no butchers rushing to and fro. I was a bit disappointed after all of the raves from first hand, knowledgeable, sources. I bucked up though when I saw a major hospital across the auspiciously named “Mercy Road,” in case my set-to with so much beefy cholesterol went horribly wrong. In this day and age, beef eaters probably need mercy more than they need proximity to a stockyard.
Entering The Drover, is like entering a “speak-easy” for “beef-a-holics.” One step into the dark entry way and I forgot all about the warm summer day outside or anything else. I gave myself over to the cool, dark, Vegas-like home of grain fed beef. The Drover may be the bad boy, newcomer in Omaha, NE (according to my sources) but it still feels like your parent’s restaurant (in a good way). The salad bar (and presumably the whole place) has been there serving customers since 1968 with those magical ice-cold metal plates. I can’t recall exactly what I was eating in 1968 but it was probably made by the Gerber’s Company.
A Bronze Plaque at the Salad Bar Explains that the Drover has been serving Salad this way since 1968
The Drover’s layout and feel is pretty basic by today’s standard but it isn’t tired or played out. Instead it felt like a restored CLASSIC, sort of like the ’57 T-Bird or ’72 Eldorado of steak houses. And it is getting current media attention. It turns out I missed Man vs. Food’s Adam Richman’s visit by only a week. I had met Adam in Scottsdale this past spring and few culinary people are as current as Adam. After my visit, I am looking forward to watching The Drover episode of Man vs. Food Nation to get his take.
To place my order, I had a choice to make. Whiskey Steak or the GrilledPrime Rib. The Drover is famous for its Whiskey Steak (a secret whiskey based marainade), and I had been thinking of an Omaha, corn-fed Steak for over a year, yet I had always thought of Prime Rib as a Roast. I had never considered cooking a big cut of Prime Rib like a hefty steak. Where they on to something here? When you are just passing through it is hard to come back and try both. What to do? I used a lifeline and conferred with Mike “Spike” Sabin (managing The Drover for 38 years) about my options. His years of restaurant experience came into play. He told me that the Wednesday lunch special was the $17.49 Prime Rib Steak, Whiskey Style. I am not sure if he was pulling my leg and artfully bending the rules, but my problem was solved. There is nothing like a true restaurant professional. Thanks Spike.
The Prime Grade, corn-fed, Nebraska Prime rib is Roasted at 225° F for 4 hours and then Held Warm until it is Sliced as needed. The steak-cut slice is then Marinated in The Drover’s secret whiskey-soy sauce a few minutes before hitting the char-broiler and being Finish Cooked like a steak. The Prime Rib is available until they run out.
As I waited for the my order, I observed the lunch crowd. They ranged from an unlikely table of 4 college girls to business men to the old couples that had been frequenting The Drover since 1968. All sorts of business discussions were taking place. I overheard words like “designated agent” and “ROI” along with foreign place names like “Shanghai” and “Frankfurt.” There was a vibrancy and sense of youthful energy here that I did not see at Gorat’s. It feels like The Drover is replacing their aging customer base and actually they are doing better than ever.
You Can't Argue with the Simplicity of The Prime Rib "Whiskey-Steak-Style"
The Drover’s Prime Rib, “Whiskey-Steak-Style” was a dream. All the buttery goodness of Prime Rib with the Browning and Caramelization of a perfect steak. This is not a “Classic” preparation of Prime Rib, but a classic example of good old fashion American ingenuity. I didn’t ask Spike how it came about but I imagined a re-enactment of the argument.
Chef 1: “Why can’t you cook Prime Rib like a terrific Steak?”
Chef 2: “You just can’t.”
Chef 1: “Yeah?”
Chef 2: “Yeah!”
Chef 1: “I’ll show you.”
The Prime Rib masquerading as a steak falls to the char-broiler. “Sssssssszzzzzzzz.”
Chef 2: “Hey its looking pretty good.”
Chef 1: “Just wait until its ready, Sucker.”
Chef 1 pulls the thick, beautifully marked steak from the grill.
Chef 1: “OMG”
Chef 2, his mouth watering, “Can I get a little of that.”
I also imagined a Reese’s Peanut Butter scenario where two chefs bump into one another and one chef’s roast landed on the grill and they decide that 2 great tastes can go together. OK, maybe I was a little punchy after such a long drive, but all I am going to say by way of explanation, is that sitting by yourself, 1500 miles from home, you have some time to day dream about different scenarios.
However, they came upon it, Grilling the Prime Rib struck me as a stroke of genius. They were not trying too hard, or loading the steak/prime rib up with bells and whistles, like some places. It was just a simple, epic, eye-opening dining / cooking experience. The sides (thick cut toast, cinnamon apple and cottage cheese) were supporting members of the plate. The dated, but welcome, sides also served to confirm that I was still, after all, in the Heartland of Nebraska.
Perfectly Cooked Rare Prime Rib / Steak
With my visit to Fiorella’s Jack Stack in KC just a few hours down the road, I did not even risk a look at the dessert menu.
Writing up my visit, has me almost ready to point the Smart Kitchen mobile towards Nebraska and drive as far as I need to go. If you are a beef eater and you have a chance to drop in, do. And do say “hi” to Spike.
Colt & Gray is a place we have been dying to try since we heard about it on “The Best Thing I Ever Ate” in 2009 or 2010. Colt & Gray was called out for it’s Sticky Toffee Pudding. Sticky Toffee Pudding is hard to hate in the first place, but the best one ever sounded like something to drive for.
Despite the rearing horse imagery and the Western sound, Colt & Gray is named for Chef / Owner Nelson Perkins’ sons: Coulter and Grayson. Nelson is a native born high-lander who moved down to the flat-land of NYC to attend the French Culinary Institute, where he graduated with the Grand Diplome de Cuisine.
Urban Sophistication is the Feeling @ Colt & Gray
The training and local ingredients have been put to great use in a sophisticated, super-cool, avante-garde neighborhood bistro. Think of it as a reasonably priced (for what you get) high-end, non-Spanish, tapas bar or as a fine-dining, small-plates place. The love of food and preparation pervades the menu and the spirit of the staff. I was helped by Adam Condit (manager and server) who was a fount of knowledge about the menu and dishes which are a paen to the French Classics but built with local Rocky Mountain ingredients. The bar, which I admired without partaking, was also intriquing. On another slower trip, I could imagine spending a few hours there in an ad-hoc seminar on mixology. For example, they had an “Old Fashioned Grandma Cocktail (ramazzotti amaro, prunier l’orange, & peychaud’s bitters) that sounded interesting on a day I wasn’t driving another 200 miles after dinner.
A Lot to Recommend at Colt & Gray's Intimate Bar
The dishes I didn’t try, Pecan Crusted Soft Shell Crabs, Truffle Turkey Burger, Salad Perigourdine (gizzards, cured duck breast, foie gras, spring salad, & lemon vinaigrette) and Rockfish a la Nage, sounded almost as interesting as the dishes I did try and describe below. Nelson’s food philosophy is “to use the best available ingredients and treat them gently,” and we saw it in practice.
This Pig Trotter was Delicate and Flavorful
My first dish is likely one of Teaching Chef’s favorites from the Old Country: a Pig Trotter, which in Nelson’s imagination is a delicate combination of pulled pork (ham hock braised 6 hours) and Panko breading, flash-fried then topped with Frisee lettuce and served on a bed of stone-ground mustard. Colt & Gray’s pig trotter is very European in its presentation and flavor. It was a 3 bite appetizer and sadly no photos exist of the interior of this one.
Ciccioli (pronounced "chickey-holy" Platter
Colt & Gray makes their own Charcuterie which was a must try. After discussing Sunday’s offerings with Adam (Porchetta di Testa, Lardo, Ciccioli, Bresaola, Lomo, Lambvender and Nduja), I settled on Ciccioli, which is sort of like a pork pate. Sitting on Colt & Gray’s comfortable patio, flanked by pedestrian traffic, as the sun went down, eating Ciccioli, it isn’t much of a leap to channel a few bars of Edith Piaf, Gilbert Becaud or Serge Gainsbourg and transport oneself, mentally, to the Rue de Rivoli.
Grilled Beef Hearts Sliced and Served on Toast with Marrow Butter
I was brought out of my reverie (heavy on the French accent) by Adam offering to take me back to the kitchen to watch the cooking and plating of my entreé: The Colorado Grass-Fed Beef Hearts. Part of the theme of the Summer Food Drive is to expand the palate and try some of the best dishes being made in the country so that they infuse our instruction. Beef Hearts are not on my normal meal plan and I have never cooked them myself, so they were impossible to avoid ordering. It is kind of like telling a kid not to touch the fireworks. Eventually, there is a boom. Chef Jenna and her team in the kitchen made an admirable dish out of a tough ingredient. It is a testament to their skills that slices of beef heart on toast was a positive, perhaps repeatable, experience. I also learned a new term Mostarda which means an Italian condiment made of candied fruit and a mustard flavored syrup. The beef hearts came with a Rhubarb Mostarda and shaved Artichokes.
The Veggies were not Ignored
Perfect asparagus with Beech Mushrooms, Mint and Brown Butter and Poppy Seeds were my side. The beech mushrooms were so delicate and tender they could almost have been mistaken for seafood.
A Pretty Good Thing That I Ate: Sticky Toffee Pudding with Bourbon Ice Cream
Finally, it was time for the reason for the visit: the Sticky Toffee Pudding with bourbon ice cream and toffee sauce, as recommended in my memory by Alex Guarnaschelli of the Food Network, who my wife, Mrs. P Chef, constantly reminds me sang in Glee Club with her in high school. It turns out that all the mentions of Alex at home had damaged my hard drive and corrupted my data in favor of Alex. Claire Robinson had actually mentioned the Sticky Toffee Pudding as “The Best Thing She Ever Ate.” If my data remains unreliable, I may need to get some Carbonite for the old brain.
The presentation was terrific with the Staub Cocotte (which the unethical believe is a souvenir). I was excited to try the dish and to put to rest years of speculation. I am a fan of Sticky Toffee Pudding, especially of the product made by The English Pudding Company in Los Angeles. More than a few of our family holidays have been graced with a fabulous mail-order or carry-out pudding. They also sell at Whole Foods the last time I checked the freezer case.
Colt & Gray’s Sticky Toffee Pudding was good. It was near the top of the list of the ones I have ever eaten. Why wasn’t it the GREATEST? Perhaps there was too much build up? Perhaps it could have used a bit more sauce, or some more heft in the pudding itself? Perhaps it suffered in comparison to all the unique, impossibly-perfect items already served? It was really good but I could have walked away from it, if a crisis loomed. The truth is I did not walk away from it (probably should have) and I was so caught up in eating it that I forgot to photograph or video tape the interior of the item, meaning it must have been highly distracting. I found it best if all the ingredients were mixed together into a soft bourbon infused ice cream cake. My only excuse for eating the whole thing, besides its being sinful, was that my organic processor skewed my programming knowing that it would be 20 hours and a big hike until my next meal in Nebraska.
All in all you would be hard-pressed to have such an elegant, enjoyable meal for $42. If I have the chance to go back I will. You should too. You will probably feed your hunger for both nourishment and knowledge.
We had planned a trip to Pinche Tacos (apologies if you are a Spanish speaker. It’s their name) in Denver with our colleagues and friends Chad and Danielle but Chad had already been to Pinche Tacos. Since they are Denver locals and since I had not eaten since Winslow, Az 30 something hours ago, I was persuaded to change the venue. I did insist that Chad pick someplace noteworthy and off-beat. He did not disappoint with Root Down. As he discussed it, early on a Sunday morning, Danielle opened her eyes and exclaimed “I’m up!, I’m up.” She wanted in too.
Even the name is off-beat. With a name like “Root Down” I imagined some kind of eclectic, skater-face-feed where the dudes munch down or root down on great food. It wasn’t that at all. In fact, it was kind of “Duh.”
With an Image the Meaning of Root Down is Obvious
Apparently Root Down is the kind of place where local ingredients like Radishes from the Pecos Street Community Garden are put to good, creative use.
Root Down Aims to Connect the Neighborhood to the Dining Experience
Even the architecture of the building screams creativity.
Comfy & Quirky; and Perfect in Denver
We had a 40 minute wait but were not disappointed with our meals. After a bit of the bottom-less Blood Orange Mimosas (virgin for me), we decided to use a modified Chinese – Family Style dining system and all have a bit of everything.
The Darker Virgin Blood Orange Juice and the Bottomless Blood Orange Mimosa Catch the Sunlight and Shout "Drink Me!"
The first dish out was a unique take on Egg’s Benedict: A Hollandaise & Balsamic Drizzle over Smoked Duck and Caramelized Onion all resting on a cherry waffle.
Smoked Duck Benedict with a Balsamic Hollandaise
It was delicious and a good conversation piece. The next item was another riff on the Eggs Benedict theme: The Root Down. I had never seen a Quinoa English Muffin, and with Mrs. P Chef and Little P Chef being Gluten-Free, I was in on that one dimension alone; but then there was also Iberico Cheese and a Sun-Dried Tomato Hollandaise Sauce. Taking a Mother Sauce to the next level is almost always an interesting idea.
Quinoa English Muffins in The Root Down
Next up was Chad’s Choice: a Pulled Pork Omelette with Smoke Mozzarella, Charred Scallion Sauce, Lime Crème Fraîche and pickled Habaneros. I was very glad we were sharing.
The Pulled Pork Omelette with Greens and Some Savory Potatoes
On the fork, the dish that played well in the mind, suffered slightly. For me, the pulled pork was a bit too sweet and sharp to perfectly compliment the eggs. It was as though it was trying a little too hard to be different and not trying hard enough to be fabulous. Finally, came Danielle’s favorite: The Veggie Burger Sliders.
The Veggie Sliders Did Not Perform as Danielle Remembered Them
At the first bite, Danielle’s look of anticipation turned to disappointment. They had CHANGED the slider of her dreams. And she wasn’t wrong. Apparently, the topping was switched out from a Tomato Jam on her last visit to a jalapeno spread this time. She was very unhappy about it. As for us, the veggie slider was just run-of-the-mill, not day-wrecking. Vegetarian Slider aside, the experience was a good one, as much for the vibe and hip crowd, as for the distinctive food. Thanks Chad and Danielle for the suggestion, the friendship, the visit and the business.
I love a story that begins with an obscure, colorful lead-in such as ”They have been making whiskey here since a buffalo charged the old still” or “It was on fire when I stopped by,” and now I have one of those lead-ins of my own.
A Navajo-Churro sheep herder over in Cortez, Colorado mentioned The Turquoise Room back in 2010. On the Summer Food Drive that year, we visited Cindy Dvergsten of Arriola Sunshine Farm near Cortez to learn more about her breeding and raising the Heritage Breed of Navajo-Churro Sheep.
Cindy Feeds her flock of spring sheared Navajo Churro Sheep
Un-Sheared and Un-Polled, the 400 Year Old Breed Looks Much More “Heritage!”
A Heritage Navajo Churro Ram. Thanks to the Navajo-Churro Sheep Association for the photo.
Cindy was really informative and we had a great time. On the visit she mentioned that a place down in Winslow, Az, The Turquoise Room, occasionally served Navajo Churro Sheep on their menu. The idea struck me as incongruous at the time because all I could recall of Winslow was a small sun-blasted town, where the “Girl My Lord in the flat bed Ford” slowed down and then they all took “It easy.” Because of that iconic musical imagery and some of my own drive-bys, I couldn’t imagine a fine dining restaurant in Winslow, but nevertheless I filed The Turquoise Room away for further exploration.
So the first stop on the 2012 Summer Food Drive was The Turquoise Room, which is located inside the historic, 1930 La Posada Hotel. Driving into town in the Smart-Kitchen-Mobile, I was again struck by the.., the…, the “sleepiness” of the town. Whatever else it might be, Winslow is the kind of place where you can take a picture of the empty main drag (from the middle of said main drag) at 6.30 PM on a Friday night without worrying (too much) about frenetic traffic.
Winslow can be Slow, which is a Win in our book
After months in big cities, I loved it, but became even more skeptical about finding a beacon of fine dining nearby, one which showcased Native American and heritage ingredients. I was wrong to worry.
If you can’t tell from the image above, the Route 66 in Winslow has seen better days. In a form of visual history, The La Posada remains vibrant, close-by the Santa Fe Pacific’s railroad depot, long after the other thriving businesses have moved on.
It's a Good Sign
Similar to many a modern downtown, where most of the business activity has followed the consumer to the Interstate and the suburbs, the old part of Winslow, the 1904 to 1930 part is shuttered and sleepy, except for The La Posada. With its new-age, hacienda style, the La Posada would be at home in the ritziest Southwestern neighborhoods. Things were looking up.
The La Posada has a high-end, new-age vibe worthy of Santa Fe, Taos, or Sedona
The La Posada was one of the last great railroad hotels built along the route of the Chicago to Los Angeles limited: The Super Chief.
1937 Super Chief Provided Service from the Windy City to the Coast. Thanks to Trainweb.org for the photo.
The La Posada was a destination stop and winter vacation spot. The food operations were run by the legendary restaurateur Fred Harvey and his Fred Harvey Girls (the staff uniforms are still “Harvey-esque.”) It continued to thrive as Americans explored Route 66 but with the advent of the freeway system business fell off and the hotel was closed. The building was used for a time as offices for the railroad until it was completely shuttered and eventually sold off.
Luckily, it was purchased and the great old bones were lovingly restored. As the hostess, who advised me to skip the “light lunch” and wait for the full dinner put it, “It feels like your not in Winslow.” She was succinct and had good advice. I had an interesting amble around the 65,000 sq. ft. La Posada while waiting for The Turquoise Room to close from light lunch and re-open for the full dinner at 5 PM.
Newcastle chef, John Sharpe (and his wife Patricia) moved from Orange County, Ca. in 2000 and opened The Turquoise Room, named for the dining car on the 1936 Super Chief. John was intrigued by the history of the hotel and the possibilities of cooking Fred Harvey-style retro dishes with a modern twist using local Southwestern and Native American ingredients like the 3 Sisters: Corn, Squash & Beans. Some of those ingredients are sourced right on site because The Turquoise Room buys Corn, Diné Squash and Runner Beans (when they come in) from the hotel garden.
The Garden at the La Posada; Gourmet and Native American
He has done a great job with the concept and serves 2,000 meals a week. In 2011, he was nominated for a James Beard Award for best chef in the Southwest and in 2009 Condé Nast Taveler Magazine gave The Turquoise Room a 96.9 (the 2nd highest score in the U.S.). I had a chance to speak with John briefly and part of his approach is a subtle marriage of the concepts of the Mediterranean Cooking of Southwestern France with the native cooking of the Southwest. Where the French would do a white Lingot Bean cassoulet, Native Americans would have made a Tepary Bean (white bean) chili stew. Since we only eat at our stops and it was 24 hours since my last meal, I was very curious to explore John’s take on the dishes.
Don't Look at these too Long or You Might Be Loading Up for a Long Ride to the Turquoise Room
My appetizer was a Fried Squash Blossom that bordered on being a Tamale. Sweet Corn pudding on the inside was a great contrast (texture and flavor) to the crispy, crunchy, flash-fried slightly-sweet, beer/corn battered, Squash Blossom. It was worth the 200 odd mile drive and almost worth the $40 price of John’s cookbook. A side note, if you are interested in buying The Turquoise Room cookbook buy it from John’s Turquoise Room’s Website. It is $94 on Amazon. I will be working on my own version, Gluten-Free (for Mrs. P Chef) this summer.
Wafer Thin and a Threat to Your Airway If You Are Not Careful
The Squash Blossoms were followed by a real traditional Native dish, Hopi Piki Bread, made from the ash of hand-ground Hopi Reservation Blue Corn. After several unsuccessful attempts (it is not easy to make the wafer thin bread from a milky batter comprised of water and ashes), John asked Joyce Saufkie of Second Mesa to make Piki Bread for him. Her Piki Bread has a texture like burnt paper, (or like single layers of Phyllo Dough) and a clean bland taste not unlike a rice cracker. I’d put the Piki Bread in the category of “lite” and “interesting.” They eat a bit like a tiramisu, in that, bits of them fly off and try to choke you like the espresso from the Italian dessert. If any experts want to correct my technique, I am game by the way. The Hopi-style, Bad-Dap-Suki Hummus is made with white Tepary Beans grown by the Tohono O’odham.
While I waited for the entrée, the Navajo Churro Sampler, I watched the well-dressed couples drinking and playing croquet on the track-side lawn. It wasn’t much of a stretch to imagine that it was 1936 and I was waiting for the Super Chief after a restful vacation. Today the Amtrak still comes in from the coast @ 8PM every evening, if it’s on time, noted the hostess. I was in a pre-digital mood as I waited for the sampler of locally-raised, heritage, Navajo Churro lamb.
Churro Posole, Churro Medallion and Churro Verde Tamale
I was expecting a gamier meat and was prepared for it but was pleasantly surprised to find that the Navajo Churro was less sharp than regular lamb. I expect this was, in large part, a function of its preparation in a Posole and a Tamale Verde. The 6 oz. unvarnished, well-cooked, (medium) medallion was my favorite. It gave an straightforward taste of the rolling, richer flavor of the Navajo Churro. There was also some elk sausage thrown in for good measure.
Prickly Pear Bread Pudding
Around this time, I was glad I hadn’t eaten in a day and still had room for a taste of the Prickly Pear Bread Pudding. At Smart Kitchen we do a Prickly Pear Picking Party (P4) in the fall because the Prickly Pear Cactus is one of our only truly “local” ingredients in the desert. We are always looking for new ways to experiment with the red “Tuna” fruit or the green “Nopales” paddles. If you have a psychology degree you may be able to see through the preceding as a “rationalization.”
After a 2 year wait, the visit to The Turquoise Room fed the body, mind and soul. If you are interested in award-winning food, history, Native American Culture or all three, I’d stop by when you are playing “King of the Road” on old Route 66.