Burger Time has 7 locations serving up "100% pure beef" burgers in Minnesota, North Dakota and South Dakota. In the drive-thru, I ordered the Bigger Burger, which is their standard burger topped with lettuce, tomato, onion, mayo, pickle, and ketchup. I also got a three-piece chicken strip order just to add some variety. The chicken strips arrived in a small paper bag, warm but slightly steamed from the packaging. While convenient for carrying, the bag softened the breading. The burger was straightforward—soft bun, thin patty, and minimal seasoning, with toppings that didn’t add much flavor or texture. The chicken strips were lightly breaded and cooked through, but lacked crispness and was a bit bland. Overall, both were filling but forgettable. Grade: C

Manic Espresso is a drive-through coffee shop that has locations in West Virginia and across the border in Virginia. I ordered a peach mango smoothie, which was refreshing but a tiny bit gritty. I also had a warm pepperoni roll, which for being in Virginia was not bad. A warm pepperoni roll with melted cheese just hits different. I also ordered a couple bottles of water, which were warm, so they gave me a cup of ice. The ice though tasted somehow like coffee, so it gave the water an odd flavor. Grade: B

I attended the Fayette County Farmer's Market this month at the Fayetteville Courthouse Parking Lot. The Colonel's Grace - baked sweets, focaccia & embroidered towels (parmesan & asiago focaccia) Perrys Peak Honey – Fresh eggs, pork, candles, soaps, lip balms, honey, elderberry syrup & more! The Briarpatch – Baked goods, fresh veggies, lamb, flowers, bamboo crafts, and jellies. Five Springs Farm - meats & flowers. Barbara Bennett – Garden-fresh squash, cucumbers, herbs & more. Applezwork – Veggies, jewelry, stones, and woodcrafts galore!

Avec opened in 2003 in Chicago’s West Loop, created by chef Paul Kahan and restaurateur Donnie Madia. Designed by Thomas Schlesser, the space is long and narrow, clad in warm cedar planks, with communal tables and counter seating that encourage a shared dining experience. The concept blends the casual atmosphere of a wine bar with a menu inspired by the flavors of the Mediterranean, drawing from the culinary traditions of Spain, Italy, France, and the Middle East. The restaurant is best known for its small-plate format and seasonal approach to cooking. Over the years, Avec has received multiple local and national accolades, and has become widely recognized within Chicago’s dining culture. Signature items include bacon-wrapped, chorizo-stuffed dates served with piquillo pepper-tomato sauce, salt cod brandade with garlic bread, and wood-oven roasted fish. Avec’s bacon-wrapped dates are one of the restaurant’s most famous dishes and have been on the menu since its early years. They start with Medjool dates, which are stuffed with chorizo sausage for a savory, spiced filling. Each date is then wrapped in smoky bacon and roasted until the exterior is crisp and the interior is hot and caramelized. The finished dates are served in a shallow pool of piquillo pepper–tomato sauce, which adds a sweet, tangy, and slightly smoky element that balances the richness of the bacon and sausage. The dish is plated in a small cast-iron pan, keeping it hot at the table and adding to its rustic presentation. Avec’s deluxe focaccia is another signature dish. It’s a thin, golden slab of house-made focaccia, baked until the crust is crisp and the inside remains soft and airy. The bread is filled with a warm, savory mixture of taleggio cheese and fresh herbs, plus truffle oil. Yum.

The other snack I ordered was potato and salted cod brandade with garlic crostini and chive. Brandade is a classic Mediterranean preparation made with salt cod that has been soaked to remove excess salt, then blended with olive oil and cream until smooth and spreadable. The result is a warm, velvety purée with a mild, slightly briny flavor. It’s served in a small crock, accompanied by slices of toasted garlic bread for scooping. Grade: A

Frontera Grill, Rick Bayless’s iconic Chicago restaurant, has been serving vibrant regional Mexican cuisine since 1987. The lively River North spot bursts with color -- folk art, bright walls, and a menu that features guacamole, moles, tacos, and tamales. The restaurant features accolades like the James Beard Foundation’s “Outstanding Restaurant” award and a Michelin Bib Gourmand distinction. Frontera Grill’s guacamole is famous because it’s prepared fresh to order, using high-quality avocados and vibrant, authentic ingredients. It is presented in a molcajete with warm, house-made tortilla chips. It’s become a signature dish and a must-order. The avocados are perfectly ripe, creating a creamy base that’s lifted by zesty lime, sweet tomato, crisp onion, and just enough chile heat to keep things interesting. The Ceviche Trio includes the Shrimp & Scallop Ceviche Verde (creamy, herb-green ceviche of Mazatlan blue shrimp and Baja bay scallops, avocado, cucumber, jicama, serrano, and knob onions), Tropical Tuna Cocktail (Hawaiian yellowfin tuna, tomatillo-avocado salsa, and tropical fruit salsa), and the Classic Frontera Ceviche (Hawaiian albacore, lime, tomatoes, olives, cilantro, green chile, and Tostaditas). Ceviche is a dish where raw seafood is “cooked” by marinating it in acidic citrus juice—usually lime or lemon. The acid causes the proteins in the fish or shellfish to denature, which changes their texture and color, making them firm and opaque like they’ve been cooked with heat. This process also imparts a bright, tangy flavor that complements fresh herbs, onions, chiles, and other ingredients typically mixed in. Because the seafood isn’t heated, freshness is crucial, and ceviche is usually served chilled to keep it safe and refreshing. In the midst of my meal of guacamole and ceviche, I also enjoyed bites of the Tomatillo Salsa: a tangy green salsa made with fire-roasted tomatillos, cilantro, garlic, and serrano chile, and the Roasted Tomato Salsa: a rich red salsa featuring sweet tomatoes, fresh cilantro, and earthy New Mexico chiles. To finish things off, I enjoyed the hot chocolate, which is rich, and bittersweet. "Frontera roasts a huge burlap sacks of cacao from groves in Tabasco, Mexico. They winnow and grind them under a heavy granite wheel – all handmade, in-house in Chicago. They simply mix the best quality chocolate with the perfect amount of organic Mexican sugar." Grade: A