It's been perfect deck weather.
The Taste of the Vineyard was a smashing success for us.
It took a little ingenuity but I was able to figure out a way to offer mini breakfast bruschettas for last Thursday’s annual gala event. We stacked vine ripened tomato, goat cheese, basil and grilled asparagus on a slice of a Rickard’s baguette and topped it off with a fried quail egg! Got loads of comments on the look, and even more on the combo of flavors. We were also offering another of our spring specials – our popular buttermilk pancakes (mini of course) with fresh mint, blueberries and Vermont maple syrup. Since we have earned a reputation for our farm fresh breakfast options, we thought it would be appropriate to do eggs and pancakes (which we serve until 4 every day) We were the only restaurant offering breakfast goodies and the little edibles were a huge hit. We also got a few hungover Taste attendees in for a late breafast on Friday morning!
We’ve been in full swing for a month now and most of our loyal followers have stopped by to say hello and enjoy their favorite menu items. Jennifer and Matt Weiner from Bedford, NY have finally completed building their Katama home and are looking forward to their first summer in it. They’ve already been in a number of times. Welcome to the neighborhood!
Bill and Janine held her birthday party here on Tuesday night. They rented out the whole restaurant and enjoyed grilled ribeyes with gorgonzola and fresh sage and mashed butternut squash drizzled with sage brown butter.
Some of the specials we’ve featured so far are carmelized apple stuffed brioche french toast drizzled with crème anglaise, Almond Joy pancakes with toasted coconut, roasted almonds and chocolate and a farmer’s cheese omelet with fresh basil.
Just started getting fresh feta cheese from Mermaid Farm and it’s amazing. We’ll be using it for our Greek salad and Greek breakfast wrap and, no doubt with some of our dinner offerings. I’ve been making tabouli out of it at home and I’m absolutely addicted.
I’m only days away from my July 4th due date and I’ve discovered a great way to meet my daily intake of milk. I’ve been downing an egg cream every day. Kind of like a really refreshing, light ice cream drink – perfect for the summer. We make them with milk, vanilla or chocolate syrup, and soda water. The concoction foams up and resembles egg whites – hence the name.
Sarah shows off her first egg cream. (sideways - sorry)
I love those old school soda fountain drinks and I’ve found that ours are very popular. So many people say they haven’t had an egg cream or a cranberry rickey since they were a kid. We’re now using Horlick’s, the original malt manufacturer, for our malted milkshakes so they’re about as retro as you can get. If you’ve never tried one, they taste just like a malted milk ball!
The FARM Institute’s summer camp is in full swing now so we get little campers stopping by for ice cream in the afternoon. My daughter Catherine, who’s 5 ½ (she won’t let you forget the half!) is in camp there for the second year in a row and loving it. She’s graduated from Wee Farmer to Sprout and seems to share her mom’s enthusiasm for learning about nutrition and food production. She’s even taught me a few things! Look for Catherine on the FARM Institute’s Float in the Edgartown 4th of July parade and, don’t forget - we’ll close early (2pm) that day so my staff can enjoy the parade and I can run along the float as fast as a nine months pregnant woman can, to snap pics of Catherine. Didn’t feel quite up to pulling a Right Fork diner float together this year, but I’ve promised my staff that we will be represented next fourth. Any suggestions for a theme?
Happy Independence Day. Dinners will start next week!
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