The waffle irons of old sat on a gas fired or wood stove. You had to heat both sides of plate before you added batter. It took practice and acquired skill to know when iron was hot enough to pour your batter in. You also needed to know when to turn iron as well as when to remove waffle. Until non-stick surfaces, getting waffles out of waffle iron presented its own of set problems.

I kid y’all not, I’ve found a place that’s worth investing a weekend in order to eat a few meals there. A place that combines formal and casual dining in best ways imaginable. A place where food is so good that each bite is a veritable Elvis concert of palate. So, are y’all a little curious as to where this place is located?

Good! It’s in Dahlonega, Georgia.

Wanna know its name?

It’s called Corkscrew Cafe.

I kid y’all not, Corkscrew Cafe. I discovered it just this past February when I spent a delightful weekend up in Dahlonega as an attendee/participant in their second annual literary festival. I was up there with Dedra and Deborah doing our first ever performance of “GRITS, Georgia, and Grizzard,” and we all decided on spur of moment to have dinner there on a Saturday night. Folks, it was one of best decisions we’ve ever made. When I walked in and looked over place, I sensed it was a winner. And what occurred over next hour-and-a-half confirmed it, it was sheer, pure, unadulterated dining pleasure. It was so good that I came back for lunch when doors opened on Sunday, and Sunday’s food was even better than Saturday’s. Let me give y’all a brief description of what all I tried:

French Onion and Portabella Mushroom Soup - If you like French Onion soup, you’ll never do any better than this. Great cheese and toast floatin’ up on top, and a very well-seasoned soup underneath. The mushrooms make it even better, I damn near cancelled what I ordered for dinner just to eat another bowl of this liquid heaven. I’m glad I didn’t though, because my entree was outstanding. It was: