Conquest of the Vikings Buffet

[caption id="attachment_1542" align="aligncenter" width="461" caption="Welcome to Vikings"][/caption]

 

If you are under the impression that when one is at Vikings Luxury Buffet (SM Mall of Asia), a barbaric appetite is necessitated—to be consistent with the overall restaurant theme—then go ahead. Liberate your Nordic roots and partake on the feast of the sea.

[caption id="attachment_1531" align="aligncenter" width="614" caption="They say fight, I say EAT!"][/caption]

[caption id="attachment_1530" align="aligncenter" width="614" caption="The early bird gets the good table."][/caption]

If you are not of Nordic origin though, which I’m guessing might be the case, then I suggest savoring the Celtic-inspired décor and interiors, and dining with the level of standards that you are most comfortable with. I do not care if you eat your hands or dump shellfish on your plate so high, you could cause scallop extinction—do as you wish—so long as you don’t vehemently stare at my salad.

That salad, my masterpiece, has elicited a number of stares that I can only expect from pickpockets and crooks, which I don’t suppose make up the patrons of Vikings.

Which brings me to the unspoken rule of the buffet: No sharing; no staring. I’m pretty sure everyone would agree to this.

After all, the buffet line, being the powerhouse of gastronomic fabrication and independent design, is best left alone to fuel our creative juices. The result may not be the most pleasing composition, but effort rewards the diner who is aesthetically blessed and intensely starved.

[caption id="attachment_1532" align="aligncenter" width="614" caption="Meet my Griller"][/caption]

Having said that—you probably know what’s coming—I showcase my Vikings Weeknight Dinner, platters abound and forks in perpetual motion.

 I warn you in advance not to expect barbecues piled high or a makeshift cheesesteak sandwich (which is easily feasible given the abundance of the raw materials present) since 1) I’m part vegetarian, and 2) I had a sandwich less than 2 hours before Vikings, hence a partial lack of appetite that is no one’s fault.  Other than that, I managed to preserve what seems to be my monstrous appetite.

[caption id="attachment_1534" align="aligncenter" width="461" caption="Appetizer Showdown"][/caption]

[caption id="attachment_1543" align="aligncenter" width="614" caption="Athena's Appetizer Sampler"][/caption]

This is my Athena appetizer sampler: cheese, almonds and olives.  You can also refer to it as your pet rabbit’s supper, but I prefer the reference to Athena who is the Goddess of Wisdom, and would likely be tempted by this gorgeous, mental platter.

[caption id="attachment_1536" align="aligncenter" width="461" caption="Salad Bar, all mine!"][/caption]

Back to the salad. It has always been my dream to create my own Greek salad, but with a fridge devoid of food, this was far from becoming a kitchen reality. With salad and toppings spread luxuriously in Vikings, in an area barely visited by the hungry, I found my spot and finally embarked on my lifelong dream. 

[caption id="attachment_1554" align="aligncenter" width="614" caption="Salad a la Lazy Black Cat"][/caption]

[caption id="attachment_1549" align="aligncenter" width="614" caption="Salad a la Lazy Black Cat II"][/caption]

I present to you Salad a la Lazy Black Cat: Greek Salad for the ravaged and hungry topped with broccoli, anchovies, boiled egg white, mozzarella and parmesan cheese, cherry tomatoes and olives. Drizzled with balsamic vinegar with a scoop of pesto. Perfect for the forlorn, sinful and stubborn vegetarians.

Here are other servings that I deemed crucial to my existence:  Ares Goes Pescatorian and Mediterranean Mash-up.

[caption id="attachment_1555" align="aligncenter" width="614" caption="Mediterranean Mash-up"][/caption]

I will never get tired of Hummus, as I believe that I will never have the opportunity to make this on my own. Ever. Unless I move to Greece, which is a long shot.

[caption id="attachment_1523" align="aligncenter" width="614" caption="Rich Man's Island aka Caviar Territory"][/caption]

[caption id="attachment_1550" align="aligncenter" width="614" caption="Feast on Fish"][/caption]

[caption id="attachment_1556" align="aligncenter" width="614" caption="Ares Goes Pescatorian"][/caption]

[caption id="attachment_1552" align="aligncenter" width="614" caption="Ares Goes Pescatorian II"][/caption]

Ares, being the God of War ought to bring “spice” to this dish as I inadvertently splashed chili and wasabi on all sauces. This inadvertent catastrophe was rather well taken by my taste buds and so Ares Goes Pescatorian was born. If I could live on one shrimp dish, it would be Hakaw. These steamed shrimp dumplings carry that soft, chewy comfort food goodness that can bask in the glory of chili.

[caption id="attachment_1538" align="aligncenter" width="614" caption="All Aboard the Sushi Boat"][/caption]

[caption id="attachment_1539" align="aligncenter" width="461" caption="This is one boat that ain't gonna sink."][/caption]

While other buffets bombard us with sashimi and sushi, this one met the challenge with matching boats and formation. I enjoyed my minimal serving as the tuna and kani sashimi I got seem to be on the plump and fresh side. While I spied an assortment of innovatively named sushi—squid ink rice a part of the roster—I had to shy away from this array to make space for the highlight of my meal. You got that right: Dessert!

[caption id="attachment_1535" align="aligncenter" width="461" caption="Don't ever ditch Dessert."][/caption]

[caption id="attachment_1553" align="aligncenter" width="614" caption="Sweets on Repeat"][/caption]

[caption id="attachment_1529" align="aligncenter" width="614" caption="Everyone deserves a second chance."][/caption]

Lastly, Sweets on Repeat holds my dearest and darkest dessert. “Repeat” because I ate those I enjoyed twice (like that moist and decadent chocolate square topped with a cherry). The mango pudding was a second favorite, but apparently someone liked it too and hoarded the hidden bowls for the rest of the evening, leaving me with pandan tapioca, which was repelling enough with its mint green hue. Fruits are likewise abound, from the common watermelon and oranges to mangoes and that illustrious dragonfruit.

[caption id="attachment_1528" align="aligncenter" width="614" caption="Dragonfruit Cup"][/caption]

Cookie jars are scattered in the dessert area too, but make no mistake of being the thief who sole the crinkles from the cookie jar. Not only will you be committing a crime, you’ll be sentencing your tooth to early retirement as well. You’ll thank me for this warning.

Missing in action were the feta cheese (for my salad) and fish curry which I gloriously splattered on my plate during an earlier (lunch) visit. However with the abundance of shellfish and seafood, which would please not only the fisherfolk, the Vikings Dinner All-You-Can-Eat is one masterpiece of a buffet that Poseidon would not mind leaving the sea for.

[caption id="attachment_1533" align="aligncenter" width="461" caption="The Grill Pill"][/caption]

Food items I sadly missed but intend to sample and savor for future visits: Crabs, Grilled Tuna Belly, Scallops, Frozen Yogurt and Pizza. Yes, they have a Vikings Pizza but as grievous as it may sound (for me), it has bacon.

Here are stolen shots from my neighbors’ plates, which I managed to take while I distracted them with the old “Hey, is that tempura flying on your head?" trick. Strangely effective.

 

[caption id="attachment_1548" align="aligncenter" width="614" caption="Fresh Catch"][/caption]

[caption id="attachment_1541" align="aligncenter" width="614" caption="Squid and Chips"][/caption]

[caption id="attachment_1545" align="aligncenter" width="614" caption="Perfect Combination: Broccoli Soup and Sago't Gulaman"][/caption]

[caption id="attachment_1526" align="aligncenter" width="614" caption="Side trip to China"][/caption]

[caption id="attachment_1522" align="aligncenter" width="614" caption="Not for the PETA-hearted: Lamb in the house"][/caption]

[caption id="attachment_1537" align="aligncenter" width="614" caption="Drink Up"][/caption]

[caption id="attachment_1540" align="aligncenter" width="614" caption="Hmph, that's just Caviar"][/caption]

[caption id="attachment_1544" align="aligncenter" width="461" caption="Sake!"][/caption]

Wednesday Midnight Snack @ Mercato

Being a day person, I never quite appreciated the notion of the Midnight Market and found nighttime snacking a rather pesky calorie loading experience. All these negative sentiments have been wiped off my consciousness as last Wednesday, bearing an evening hunger not even Jamba Juice could solve, we were left stranded in this remote place we call Bonifacio High Street.

[caption id="attachment_1516" align="aligncenter" width="614" caption="Nocturnal Snackers at Mercato Centrale"][/caption]

Good thing free wifi led one thing to another and finally we found ourselves at the launch of the Wednesday Midnight Mercato. It will probably be hard to believe, but this accidental journey marked the climax of the day (or night), hands down.

While I’ve maxed out on my daily sugar, written off my list, in the meantime, were Mochiko, Med Chef, and a host of cakes, sweets and shakes that would just do nothing but infuriate my raging insomnia.

I spied deep dish pizza with all sorts of meat, all-cheese and what seemed to be shrimp toppings. Unfortunately smacked in the center were ham and pepperoni, so off I went to search for the anti-thesis of animal fat or my inner PETA might have exploded in front of the poor vendor.

Spotted was a rather appetizing Mexican joint (pardon my lack of name recall, it was past my bedtime), but we found the quesadilla serving a bit pequeno for my appetite. Another spot had shabu-shabu and balls, but then I felt like dining on cheesy-salty, not Oriental-salty. Burgers and bagnet were also abound, but my carnivore of a father did not feel like dining amidst the smoky atmosphere.

[caption id="attachment_1513" align="aligncenter" width="614" caption="Panzarotti"][/caption]

[caption id="attachment_1514" align="aligncenter" width="614" caption="Panzarottis in a Row"][/caption]

Finally, drawn to the Italian flag which most likely signaled—what else but—Italian food, we ventured to the Panzarotti stall with the hope of finding pesto, ravioli or anything that remotely rhymed with cannelloni. What we unearthed was tat strangely named foot item, the Panzarotti, a calzone-like fried pizza that was craftily shaped to resemble an empanada. Too long for words, it was best to just leave its name as it was.

[caption id="attachment_1515" align="aligncenter" width="614" caption="Margherita"][/caption]

Four flavors were offered but only one made it to my vegetarian cut, the Margherita. Fried on the spot and topped with Arugula and alfalfa sprouts, it was a cousin to the panizza, dipped win tomato sauce and enjoyed with toothpicks. Like a picnic at the park, or more or in a hazy tent, it was an enjoyable and filling P100 that I enjoyed eating with tissue; well, the toothpicks broke upon contact. Filling yet not that disastrously doughy, it made a reasonably good pretext to have pizza as a pre-midnight snack.

While returning to Wednesday Mercato may not be likely in the near future, I savored the moment it saved me from starvation and provided a light at the end of the road (literally) that evening.

Should I get stranded in the BGC area again, I will make sure it happens on a Wednesday evening. And yes, I will surely  get a green tea mochi this time.

Honor Roll: Gaby Borja is on a Roll

If Gaby was rolling, then my brother Miji and I were probably rocking.

Gabriel Borja, defensive mid-fielder for the Under-21 Azkals Philippine National Football Team and currently playing in Brunei for the Hassanal Bolkiah Trophy game, belongs to the new breed of Philippine players that we had the privilege of interviewing. It was exam week, after all, not to mention his nightly training sessions—and then he also had the Intel Science Fair to prepare for, and now he’s in Brunei. Busy kid.

Clueless about Gaby prior to our interview, I half expected a geek in glasses who never spoke words with less than 3 syllables. So naïve—I confess this disgraceful notion—but don’t blame me, it’s the school: Philippine Science High School. THE Philippine Science High School. I know, right?

There’s so much to learn about Gaby, I could probably write a term paper about him. But this should do for now. It’s long enough anyway: Honor Roll: Gaby Borja is on a Roll. First seen in the Azkals Official Website, properly maintained by my industrious interpreter and brother—among other folks behind the screen.

Who’s next? ¡a ver si adivinas! (Have a guess!)

Adios!

J. Anne

[caption id="attachment_1504" align="aligncenter" width="500" caption="Gaby Borja is on a Roll!"][/caption]

Cheesecake Challenge 2: Sweet Inspirations

Sweet Inspirations makes cheesecake so cheap, my previous P100 Cheesecake Challenge @ Parvati has been put to shame. At P71 per slice for the New York Cheesecake and P81 for the Blueberry Cheesecake, why there’s enough change to even get myself a drink (or give out as alms to the Bieber-haired beggars outside)!

Amazing what economical treats this Katipunan joint harbors amidst serving the Blue Eagle market.

Sweet Inspirations also serves cakes (memorable are Cookies and Cream, Strawberry Shortcake, Tiramisu, Chocolate Cake), silvanas and sans rival that fall below the cheesecake price range. The Cookies and Cream, in particular, fetches P53 per slice—what a steal!

I’ve been raving like a diner girl, proud of this frugal find, but that’s not enough to bring home a box. Time to start sampling the goods.

[caption id="attachment_1499" align="aligncenter" width="614" caption="New York Cheesecake"][/caption]

The New York Cheesecake was served crumbly and dry, as if hard cheese was used to create that cheesy center, to our disappointment. The top layer glistened with what seemed to be a thin slab of caramel, while its crust composition had this araro-like texture that’s best described as, well, araro. Since the crust was white, thin and powdery, best to leave it as is. A cup of joe might complement and bring more life to this parched slice, as well as water down the dehydrated quality.

[caption id="attachment_1500" align="aligncenter" width="614" caption="Blueberry Cheesecake"][/caption]

Adding P10 more provided the luxury of the purple topping, better known as the Blueberry Cheesecake. Topped with blueberry and whipped cream, and sitting on top of the traditional graham crust, this cheesecake was beginning to taste more like home. The cheesecake itself wasn’t as crumbly as its New York counterpart, and was gifted with moist and comfort food goodness. While it wasn’t the kind that would make one scream “Hands down, best cheesecake ever!” it was still a good value (and taste) for its price. The cheesecake wasn’t watered down or overly creamy, making it a bargain cheesecake for those with a diner girl’s budget.

Just beware of the golden edge—it’s not toasted cheesecake. It’s cake! Brace yourself for what I found weird.

Other than that, everything else was just frugal, frazzled, with cherry on top. If that didn’t make sense, you might as well pay a visit to Sweet Inspirations. Not on a school day, unless you prefer the Katipunan traffic challenge.

 

 

 

 

 

Sweet Inspirations and the Mongol Empire

It was the Mongol Empire that welcomed us to their little hideout called Sweet Inspirations, along Katipunan. We came in peace, just for another round of their Mongolian Buffet, but eventually learned the art of warfare involving chopsticks and ceramic bowls in our quest to eat.

In an attempt at my preserving life, it was hard to stay put so I apologize if most photos appear fuzzy and war stricken.

[caption id="attachment_1475" align="aligncenter" width="368" caption="You and whose army?"][/caption]

While force was not deemed necessary, tactics and formation were - particularly in the queueing system, as we learned the hard way. The Mongol Empire is quite adept at this department, rushing in when the buffet lines were empty and clawing all the noodles and cabbage at the point of refill.

[caption id="attachment_1479" align="aligncenter" width="368" caption="Food Fight"][/caption]

If Gengis Khan were around, he'd probably be enjoying this food frenzy and hollering, "Welcome to Saturday Fight Night at Sweet Inspirations! Fight!" More of Saturday Night Fever.

No need to fight over food or bowls though, as waiters rushed, served, refilled food, drinks and emptied tables as if they were high on Red Bull. Don't bother ordering for an energy drink because only softdrinks and iced tea are on the menu.

Lined with vegetables, noodles, rice, viands and sauce choices, the buffet provides a gratifying assortment to the hungry and cooking-deficient. Choose between sotanghon and rice, then top them with chinese cabbage, tofu, carrots, bean sprouts,  peppers, leeks, onions, tomatoes, sesame seeds, garlic, ginger, among others. There's chili (sili) for those wanting to spice up their bowls (hopefully not your heads) and peanuts for those who want to enjoy every bite with a crunch (though my dentist would hate that).

[caption id="attachment_1480" align="aligncenter" width="614" caption="All About Chemistry"][/caption]

Next came the tricky part, especially if you hated chemistry: sauce making! The instructional recipes were posted, too hard to miss, but involved lots of numbers and fractions which could be detrimental to the math averse. For the impatient and lazy (me and maybe half of the Mongol Empire), the recipes were ignored. Well, I read part of it then stopped when I saw "1 scoop brown sugar". No thank you.

I made my own mix: Teriyaki Soy. 

Not to be ignored, the meat section was another sprawling niche - with beef, pork, chicken, fish balls, squid and fish. Last time we dined there, there was no fish (fillet), so bells were ringing when I saw the fish from afar. Maybe because it's Lent, and fish was a major request by the Mongol Empire.

My bowl was complete, and while the waiting time was long, stories were abound and thoughts on dessert swam in my head.

[caption id="attachment_1486" align="aligncenter" width="614" caption="Pescatorian's Catch in Teriyaki Soy"][/caption]

Finally my bowl came, I named it: Pescatorian's Catch  (mainly noodles, cabbage, tofu, onions, fish, sesame seeds, garlic, chili). I had the right to name it; I made everything from scratch. From a heaping pile, it was reduced to a steaming three-quarters of a bowl. That's how much cabbage I placed!

My cousin looked at my Pescatorian's Catch as if it was a bowl from Hades, and I likewise stared at her bowl in disdain: Bowl of all Trades. Well, she did dump everything on it.

[caption id="attachment_1489" align="aligncenter" width="430" caption="Prepare for battle!"][/caption]

In front of me was the Beefy Boo-yah, since I spied this kid's bowl brimming with beef, beef and only beef. Beside me was Blue Eagle Risotto - ah yes, aka growing up-I-need-rice boy. I could go on forever but then again, my "empire" occupied four tables so this might take all day.

All in all, I downed bowls and enjoyed this mighty meal. It was a triumphant battle, with no leftovers that pleased the Red Bull men. In case we are called back for duty, we have learned to be at the battle site as early as 6pm. The Mongol Empire would be so proud of us.

As for dessert, that's another battle to contend with - in another post. The Pescatorian's Catch got me all hungry, so I have to rush to the Battle of the Fridge first.

 

Cheesecake Challenge @ Parvati

Armed with only P100, it was a challenge to seek out a single serving of cheesecake - not a Peso more - to address this inescapable dessert craving. I welcomed change (even a measly coin would make me feel rich), though considered this unlikely. Still, the hope for frugal satisfaction led me to the welcoming luminescence of Parvati, Trinoma.

I knew all too well that a slice of cheesecake in Parvati rarely went below the P120 level, but my penury painstakingly led me to scan through the chillers and yes - fantastic eyesight it was that was very supportive to my cause, I found my cheesecake a la pobre.

Mike's Baking White Chocolate Cheesecake Squares came in a box of 2's, priced at P95. For quite a long name, I still got P5 change for my hundred Peso bill. Good 'ol Mike, Baker and Supporter of the Broke.

[caption id="attachment_1460" align="aligncenter" width="614" caption="White Chocolate Cheesecake Squares"][/caption]

The cheesecake squares weren't gigantic - what were you expecting, a block of cheese? -  but maintained the usual 3-level cheesecake standard. Omitting the traditional graham cracker crust, it went with the white chocolate crust which balanced the flavor of the cheesecake. The chocolate topping - fine yet barely sweet - was more ornamental, but I appreciated this bland rendition as the white chocolate crust became the sole provider of sweetness.

While the cheesecake was compact and seemed "little" by cheesecake slice standards, it still managed my cheesecake fix without that over indulgent, choking feeling we get from eating too much cheesecake. And it had that white chocolate crust - points for that!

The other bar (remember, there were 2), I left in our fridge. I expect someone to "break in" my stash later in the evening. It's that time of the month again when everyone's broke.

 So tomorrow, I'm slashing my budget to P50.

On second thought.. Maybe not.

 

Papa John's: Papa Mia!

Rather than get held at gunpoint by Papa John and his pizza cosca, it was time for us to visit his joint and try out his so-called legendary pan pizza. No need for violence or horse heads, capo. With the green and red logo that is so hard to miss, even the color blind would find his way to Papa John's welcoming doorstep.

Papa John's (SM North) is bustling with red, bricks, and seemingly normal folks. Devoid of Buon apetito crewmen and Can-I-get-yer-order? gum-chewing waitresses, I inspected our salt and pepper shakers in the last effort at protection and preserving my life. Just plain salt and pepper. Check. Now that it's been settled, let the real Buon apetito begin!

While there was no actual Papa John to take our order, at least he was plastered on the walls—a very fit and trim Papa John—and will be dining with us in spirit.

The menu is fraught with choices that would boggle the simple-minded: pan pizza or thin, tick or tin (“thick or thin” pardon our waiter's slang), spaghetti or penne? I half expected milk or creamer, yin or yang, life or death—but good thing the questionnaire stuck to food-related inquiries, as we were really on the verge of attacking the open windowed kitchen with our salt and pepper shakers.

[caption id="attachment_1448" align="aligncenter" width="614" caption="Cheese Sticks"][/caption]

Cheese Sticks

The name is a misnomer, and even a child could point that out. Sticks ought to be thin and pointy; while this one is flat and round. If the waiter hadn’t chirpily announced the coming of the “cheese sticks” I’d swear he served us a complimentary kid’s meal. I would like to rename this dish, small cheese pizza. As for the taste—no need to get all creative—it tastes like a small cheese pizza. Next!

[caption id="attachment_1442" align="aligncenter" width="614" caption="Arrabbiata"][/caption]

Arrabiata Pasta

The pasta came in a small bowl that is better fitted to feed Bambino John. With this serving size, we will need to order at least 3 bowls to get my family back to sanity—and with no bread rolls on the side, this lack of carbs is the surefire way to whack my family, no guns necessary. The Arrabbiata sauce was peppered with tomato and black olive bits to complement the fresh-tasting sauce. At least by Papa John’s standards, this makes the cut.

[caption id="attachment_1447" align="aligncenter" width="614" caption="Diablo Burst"][/caption]

Diablo Burst Pasta

The Diablo Burst came in the same signature bambino bowl, but we’ve gotten used this level of serving already, so there was no need to get all, “Papa mia!” With its sausage component, it was off limits my plate. However, my borgata claims that it was the meat-infused sauce that made it more appealing and delectable. Too hot for their taste buds though, they wish that in the same milk tea fashion, the level for spiciness could be predetermined by diner. Oh and that shrimps would replace the sausage; after all, doesn’t this dish normally go by the name Shrimp Diablo?

[caption id="attachment_1444" align="aligncenter" width="614" caption="Fisherman's Catch Pizza"][/caption]

Fisherman’s Catch Pizza, Thin Crust

Blame my less-carbs-is-best mantra for ordering thin crust, when thick crust happens to be the house specialty. What we got was the phyllo-slender crust that would get every male on the planet dizzy with hunger, and with just enough energy to give me the finger.

[caption id="attachment_1443" align="aligncenter" width="614" caption="Jalapeno and Butter"][/caption]

The pizzas arrived with 2 bowls of garlic butter and 2 pieces of jalapeno chilis as dip/toppings for the pizza. While these are not enough to alleviate hunger, they at least add to the flavor and cholesterol level, as if the buttered up crust isn’t grease stricken enough.

The pizzas are brushed with what seems to be layers of butter to create that glowing and juicy effect, once served on the table. It’s not enough that we get steaming fresh-from-the-oven pizzas, the shimmering look is just as mandatory for those who want to end up like Super Mario. I’ve always wanted to be Luigi, so I dabbed my pizza slices when no one was looking—busted though once they tidied my plate and uncovered yellow tissue papers. Gross, I know.

Back to the pizza. The Fisherman’s Catch is obviously Papa John’s pizza tribute to the pescatorian with squid, minute shrimps, green pepper and this interestingly named garlic sauce. The mozzarella cheese is rather thickly spread, to my delight, but its suspicious gleam demanded closer inspection—ah yes, it was the garlic butter all along! With the lack of a proper pizza sauce to balance the saltiness (don't bother looking for anchovies because there aren't any), it’s best to call this the salty pizza. Again, I’m not being creative anymore since. After all, this one ain’t a catch.

[caption id="attachment_1445" align="aligncenter" width="614" caption="All Meats Pizza"][/caption]

All Meats Pizza, Thick Crust

This pizza happens to be the anti-thesis of the Fisherman’s Catch in Phyllo-butter crust. The meat content is enough to battle out even the deepest of all hungers, while the hand tossed crust is baked golden but not glistening with butter. While I never felt the temptation to pluck a piece of pepperoni—which is bad manners, by the way—I watched in awe as the meat eating bunch ate in peace and harmony. No complaints about bread rolls or dripping grease, just pure carnivorous dining bliss.

As we finished our meal, it was gratifying to know that there was a chance of leaving the place with all our limbs intact. They stuffed us silly though—all those carb dishes and only a few strips of green pepper I could call my vegetable serving. At least I was alive and breathing, and only needed a cup of tea to regain my slumbering arteries.

While the hungry and very hungry will definitely come back for more dough-oriented dishes and crusts, there are those who could do with less grease (me!) and bigger pasta servings (me!).

What I would like to now though is: How does Papa John stay slim, with all that butter in his pantry? 

I’m dying to know.