Parades of people, salty air, smells of ice cream and boardwalk fries — there are so many delights at the beach! (Ms. S&C wishes she was still at the beach.)
She has shared Rehoboth Beach experiences before (fortunately the weather was much more cooperating this time around). Favorite spots that were revisted during her recent stay included:
- Dogfish Head – this brewery still has the most interesting beers around. Where else can you find Sah’tea (made with black tea, cardamom, cinnamon, ginger, cloves, and black pepper), Festina Peche, Saison du BUFF (a collaboration with Victory and made with parsley, sage, rosemary and thyme)?
- Nicola Pizza – when carrying around the box, on local said to another: “she knows where to get pizza.”
- FINS Fish House and Raw Bar – great oysters and fun bar staff, one of which we nicknamed Rehoboth’s Vinny Chase.
Ms. S&C also came across some new spots that will now be included in the rotation:
- The Ice Cream Store – homemade ice cream with over 70 flavors, including: Bacon (more subtle than you think), Better Than Sex (almost), Lucky Charms (yes, the cereal), Mayan Chocolate Cinnamon (made spicy with cayenne).
- Purple Parrot – modeled after bars in Key West, everyone’s welcome at this karaoke bar.
- The Starboard – a super fun, high-energy bar in Dewey Beach, who’s motto is: Happy Hour Proudly Starts at 9 am! The Starboard is also famous for their Bloody Mary Smorgasbord which includes a wall of mixers, hot sauces, spices, and tons of garnishes. Ms. S&C made herself a liquid salad indeed!
In Bloody Mary heaven at The Starboard in Dewey Beach.
The Starboard is also famous for their “crushes,” a super refreshing mix of fresh juices (orange or grapefruit), vodka, and soda. Ms. S&C first heard about “crushes,” from Washington Post’s Going Out Gurus. And, she agrees with Fritz Hahn, crushes are a favorite beach drink (recipe to come, promise!).
Orange you glad you tried those crushes, Ms. S&C? Yes, she is.
As for other beach amusements, Ms. S&C tried surfing for the first time. She arranged lessons with Rehoboth Beach Boarding School and will never forget this call: Get Ready (waves coming), Paddle Hard, and Pop-up. The adrenaline rush was pretty incredible. Plus, there’s something great about paddling around on a surfboard in the ocean. (And, there’s something badass about coming home with bruised knees and sore ribs.)
PS) You better believe that a S&C surfer playlist is in the works. Stay tuned for that because it will go great with those “crushes.”
posted by Ms. S&C
Last week’s episode of Top Chef DC was focused on hotel food. The episode itself was a lot like hotel food: somewhat boring, pretty ordinary, nothing too memorable.
Here are a few highlights, or lowlights as the case may be:
- The Quickfire Challenge was sorta interesting: chefs were charged with cooking an adult meal that could be suitable for a baby (apropos with Padma being a new mom and all). Tamesha and Kenny were the favorites with their veggie chowder and bulgar wheat dishes, respectively.
- The Elimination Challenge was sponsored by Hilton, so the chefs were cooking meals suitable for hotels and hotel guests.
- There was a tournament-style element to the challenge in which chefs, working in teams of two, had three chances (hence breakfast, lunch, dinner) to avoid elimination. The chefs who have been having a rough time of it shined during the breakfast rounds: Tim and Tiffany were winners with their “Creole Style” Crab Cake Eggs Benedict, and so were Amanda and Stephen with their Poached Egg, Pancetta, Potato Rosti dish.
- When it came to the dinner cook-off, it almost looked too close to call. I couldn’t believe Kenny was in the bottom! When it came to decision time, the judges offed Lynn and Arnold (who won last week!) because their pasta was overcooked and their Pineapple Red Curry Mussels dish was just too damn interesting for hotel dining.
- One of my favorite lines of the show came when Andrea was cooking short ribs and said short ribs need the “bizness,” as in an au jus. She knew her and Kelly’s dish would beat Kenny’s because his didn’t have enough of the “bizness.”
Top Chef Breakfast: “Creole Style” Crab Cake Eggs Benedict with Asparagus & Bacon Potato Hash in Hollandaise
Top Chef Dinner: Braised Beef Short Rib, Polenta, Shiitake Mushrooms & Gremolata (aka the “bizness”)
There’s an article that I can’t stop talking about: Frank Bruni, former restaurant critic for The New York Times, wrote a piece on the bloody mary. When I shared the article on Facebook, a friend replied, “It’s hard to imagine a better breakfast. Or dinner. Or lunch. Or snack.” So true! Because it is a drink that is good any time of the day, and because it could be a meal on its own, the Bloody Mary is our pick for the Top Chef Drink Pairing.
I think a farm-to-table brunch is in my near future. With fresh, ripe tomatoes on the horizon and a bountiful herb garden, I’ve got the makings for my own “liquid salad.” And, wondering what to do with those leftover Maryland blue crabs you couldn’t polish off the night before? Yes, crab eggs benedict, please.
posted by Ms. S&C