If you're a recent convert to the house of Jerk, might I interest you in Jerk Oxtail (https://www.saveur.com/recipes/barbecue-oxtail). Well worth the effort to make.

My best piece of advice would be to stay East of the course, traffic is terrible coming the other way. At the last USO at Shinny, I stayed in a bed and breakfast on the ocean for $150, east of the course. It's before prime season so you can get a good deal.

I think we have decided the biggest miss was Will Zalatoris not being picked.

and sign of a great restaurant is how many of the cooks from it have created their own good places in town

Scotch egg is a total curveball...but I respect it so much. I feel like if I see it on a menu, that means it has to be the best damn scotch egg I've ever had in my life. That yolk better be goo or I'm walking out. I was recently introduced to agnolotti, and I feel like it's just ravioli, which means bone marrow must be great in it. What kind of sauce did it come with?

The Assistant super who was above me when I worked at Northampton took the job at Bethlehem a couple years ago. Ive heard he's really improved it

Oh nice! I've lived here all my life, and yea Lehigh Is an awesome course!

40, no kids, no interest in fighting. Technically live in PA but play in Jersey often.

will defiantly be fun to see the top few designs.

Ardor looks like a really incredible place. Anything with their own bread in it (or pasta for that matter) must be delicious - and I bet it goes a long way to help give their vegan menu a lot more oomph. I find that whenever I make my own dough, it tends to be a little heartier and can help fill you up without any meat on the plate. Or maybe that means I need a new dough recipe. Who knows! Scrambled with Cholula might be the best pre-golf breakfast I know. Might be the only thing I can make in less than 2 minutes that isn't a toasted bagel.