Hey. My name is Heath Saraceno. I play guitar in Senses Fail. I go on tour. I eat food. This is the food that I eat while on tour.

Email suggestions to heathlovesfood@gmail.com if you know of a sweet spot I should try.
March 6
MARCH 5, 2009 Poughkeepsie, NY THE NUDDY IRISHMAN - TOSTADA SALAD WITH BLACKENED CHICKEN After soundcheck a bunch of us went to the pub that’s attached to The Chance to get some food.  The Nuddy Irishman looked fairly new, very clean and it gave off the vibe that it had good Guinness.  So, I ordered one. It’s impossible to get awesome Guinness in the U.S.  For whatever reason, the stuff we get just isn’t as good as the stuff you can get in any pub in Ireland.  That said, the Nuddy Irishman has a decent American pint of Guinness, although the head was very thin, signifying that there had been a hasty pour. The past couple days have been very aggressive as far as food is concerned.  Between all the pizza, cheesesteaks and scooches, I was really into the idea of a salad for lunch. The tostada salad stuck out to me because it had black beans in it.  I’m a sucker for beans in any meal.  The chicken was chopped into cubes, and then coated with whatever blackening seasonings they decided to use, thus fully coating the chicken with an over-abundance of flavor.  The cheese was maybe a little unnecessary, but the red onions provided a different kind of kick than the chicken, so they were a welcome addition.   To top it off, there was a side of barbecue ranch dressing which surprisingly was not overpowering.  One way to ruin a salad dressing for a tex-mex style salad is to go into the seasoning cabinet and sprinkle the stock “chipotle seasoning” into the dressing.  I’m completely underwhelmed with the flavor of chipotles in adobo and I think it has become way overused in the past 5 years or so.  I’m glad this place kept it simple.  Overall this meal wasn’t as light as I had hoped, but at least it wasn’t pizza again.

MARCH 5, 2009

Poughkeepsie, NY

THE NUDDY IRISHMAN - TOSTADA SALAD WITH BLACKENED CHICKEN

After soundcheck a bunch of us went to the pub that’s attached to The Chance to get some food.  The Nuddy Irishman looked fairly new, very clean and it gave off the vibe that it had good Guinness.  So, I ordered one.

It’s impossible to get awesome Guinness in the U.S.  For whatever reason, the stuff we get just isn’t as good as the stuff you can get in any pub in Ireland.  That said, the Nuddy Irishman has a decent American pint of Guinness, although the head was very thin, signifying that there had been a hasty pour.

The past couple days have been very aggressive as far as food is concerned.  Between all the pizza, cheesesteaks and scooches, I was really into the idea of a salad for lunch.

The tostada salad stuck out to me because it had black beans in it.  I’m a sucker for beans in any meal.  The chicken was chopped into cubes, and then coated with whatever blackening seasonings they decided to use, thus fully coating the chicken with an over-abundance of flavor.  The cheese was maybe a little unnecessary, but the red onions provided a different kind of kick than the chicken, so they were a welcome addition.  

To top it off, there was a side of barbecue ranch dressing which surprisingly was not overpowering.  One way to ruin a salad dressing for a tex-mex style salad is to go into the seasoning cabinet and sprinkle the stock “chipotle seasoning” into the dressing.  I’m completely underwhelmed with the flavor of chipotles in adobo and I think it has become way overused in the past 5 years or so.  I’m glad this place kept it simple.  Overall this meal wasn’t as light as I had hoped, but at least it wasn’t pizza again.