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The Dish

MB’s contributing food fanatics share the local dishes that made them hungry for more this month.

Paleo Pancakes at FOY Superfoods

“I’ve been on the search for the perfect pancake — sweet, but not too sweet, light and fluffy with pecans or berries. FOY Superfoods’ Power Paleo Pancakes are made with organic almond flour and coconut flour, flax seed and coconut oil, then drizzled in organic maple syrup. I had blueberries and strawberries. These were the best pancakes I’ve had. They hit all the notes of semi-sweet, with great texture and flavor!” — Chandra Brown Stewart, Executive Director, Lifelines Counseling Services​

FOY Superfoods • 119 Dauphin St. 307-8997 

Artisanal Cheese at Pour Baby

“We got to choose our own five of their many options of international cheeses. We chose the creamy Burrata, the wine-soaked Spanish Drunken Goat, the crumbly Georgia Gold cheddar, the Humboldt Fog with vegetable ash, and the Red Dragon cheddar with spicy mustard seeds and a Welsh brown ale. It’s perfect as an appetizer or as a lighter meal if you love cheese!”  — Jason McKenzie, Executive Director, The Joe Jefferson Players

Pour Baby • 6808 Airport Blvd. 343-3555

Gyro at Thyme on Section

“If you like Greek food at all, then you will be thoroughly impressed with this sandwich. As one expects, the centerpiece of this sandwich is the shaved lamb and beef piled on tasty pita bread. The sandwich is finished off with the highlights: spicy aioli and tzatziki sauce. And if you are looking for the perfect side item, you cannot go wrong with the truffle fries.” — Brian Kane, Managing Partner, Fairhope Brewing Company

Thyme on Section • 7 South Church St., Fairhope. 990-5722 

Beef Pho at Pot Au Pho

“I have a bowl of fragrant Beef Pho (pronounced fuh) at Pot Au Pho about once a week. This delicious noodle soup features a deeply complex broth that is rich with the flavors of ginger, lemongrass and cardamom, rice noodles and lean beef. The pho is served with a big pile of fresh herbs, peppers and bean sprouts. I like using the chopsticks to help me slurp the noodles and the ceramic Chinese spoon to get every drop of the yummy broth.” — Helene Hassell, Executive Director, Dauphin Island Sea Lab Foundation

Pot Au Pho • 464 Azalea Rd. 509-0752 

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