Sunday is my semi-day to rest but when I do come in to do inventory or work on schedules, I sit at the bar with Karon & Foula, play a few videos and enjoy an Eggs Florentine.
Everyday we make Hollandaise for our Filet Oscar & our Bearnaise sauce and like any great Chef knows ~ practice makes perfect. I swear this is the best Hollandaise I've ever had and with the sauteed baby spinach and perfectly poached eggs, I am in heaven. Tip for poaching at home - add a splash of white vinegar to your poaching water and your whites will bind beautifully - just a small splash or your eggs will take on a sour flavor.
I stick to coffee but Foula likes our Bloody Marys ~ we garnish with pepperoncini, queen stuffed olives and a cherry tomato so it has a salad like garnish. I remember years ago my Mother went somewhere for Bloodys and they took it a step up and garnished with pepperoni. Too many vegetarians today to presume that works.
I am going to introduce smoked salmon and bagel plate in early February complete with tomato, red onion, cukes and caper garnish along with smoked salmon benedict. We now serve steak and eggs and will expand to grilled kielbasi and bacon as sides, too. Mom wants scrapple and creamed beef - I am thinking specials.
Just ordered pomegranites so next week look for pome-tinis, a twist on the cosmo. Golden ripe pineapples are part of my fruit garnish, sweet from Hawaii.
