Last Friday was the last week of the season where Chef Donald graced us with his grilling prowess. Sadness. This is truly the end of summer. For his last meal, he made hawaiian chicken. It was delicious, and had pineapples in it. I loved every bit of it.

The building next door is hosting the Patio Cafe on wednesdays for the summer, offering box lunches for a steal. They come with a burger or hot dogs or a rotating special (chicken the first week, tuna steak this week) and then a bunch of other tasty treats. You get your choice of chips, a little side salad (potato, pasta, etc), soda, and dessert. They’ve had cookies, brownies, and cake. They also have fixins for your burgers and dogs. All this for only $6. It’s even less if you get the hot dogs.

The first week it all came in this adorable little carry out box. It was so popular the first week that they ran out of burgers and people got stuck with hot dogs. The burgers are 8 oz angus burgers, and after you eat this thing, you don’t really have much room for the other things afterwards. So then I had all the rest of the day to chow down on chips and cake. Yes, that piece of chocolate chip cake is as big as you think it is. And I ate it all. Yum! It was a simple angel food cake with chocolate chips and it was perfect.

Last friday, chef Donald wasn’t there, but one of his super grillers were. We had some grilled steak and turkey dogs, along with some saladworks. It was all quite quite delicious. There’s just so many reasons for TGIF!

The ice cream truck has been coming around lately, and he stops in front of our building every few days. It’s been hot as heck lately, so it’s nice. He doesn’t play the music though, which is a bummer. I had a big bomb pop that day. It’s one of my favorites. The truck is manned by a sweet old white haired guy who speaks with a funny accent.

Chef Donald graced us with chicken last Friday. The first Friday he was here, he had two helpers. This time, he was on his own. But once again, he was well armed with garlic and onions and a bevvy of spices. I saw a big jug of wine this time too. Who the hell knows what he does with the meat of the week and the veggies and mystery spices? All I know is it’s damn good. The man cooks for well over 100 people on one not that big grill, and it’s cooked well, not overdone, not dry. How does he do it? I guess it’s just because he’s a pro.