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Well I had to go to New York for a few days, but was able to get a tiny bit of time with my brothers and their girlfriends, which was great. We ate. And drank. And ate some more.
We started in Red Hook, wandering around aimlessly and stumbling across Steve’s Authentic Key Lime Pies.
Steve does not post hours at the door. Or on his website. Or on his voicemail. But once we found it we went back twice and it was open fifty percent of the time and the pies were very good.
We visited Four and Twenty Blackbirds, which has a beautiful tiny kitchen and delicious apricot ginger scones.
We went to the Brooklyn Ice Cream Factory, which was at the base of the Brooklyn Bridge in a very sweet old building but it is no Penny Ice. (I actually heard people in the JFK AIRPORT telling people heading west to go to Penny Ice.)
We had dinner at Seersucker, which was mind-bogglingly good. Southern fried oysters and biscuits with molasses salted honey and two kinds of housemade jam. I enjoyed a Reverend with my meal, and for dessert? Smoked vanilla bean ice cream with grilled peaches and pie crust and SWEET TEA SORBET. Every bite was incredible.
We ventured out of Brooklyn briefly for more Southern fare at Jacob’s Pickles, which in addition to a dozen-plus kinds of housemade pickles serves things like fried chicken sandwiches with cheese and bacon and a giant side of grits. And of course more bourbon. This was a Kentucky Porch sipper:
We had brunch at Fort Defiance, having read about their breakfast martinis which sounded quite intriguing.
All the breakfast cocktails were good – the martini (with a touch of marmalade), bloody mary with pickled okra, and the King Bee, made with Comb vodka infused with Darjeeling tea, mixed with fresh lemon and prosecco. The food was equally delicious – perfectly braised collard greens mixed with bacon and topped with fried eggs.
And there were Chinese noodles pulled fresh for every order, and Cuban sandwiches with mojitos, and Nathan’s and snowcones at Coney Island – we might have overdone it a bit…
Now we’re back in Santa Cruz and it’s literally 30 degrees cooler and I’m scrambling to catch up for the weekend’s deliveries.
Here’s a recent cake and one of my favorites this year – so simple, but I love the contrast of the vanilla buttercream against the rough, dark barnwood. The Preserve is such a stunningly gorgeous setting, having an understated cake creates a wonderful balance.
Here’s a recent cake and one of my favorites this year – so simple, but I love the contrast of the vanilla buttercream against the rough, dark barnwood. The Preserve is such a stunningly gorgeous setting, having an understated cake creates a wonderful balance.
Sweet cake for sweet people.
