Choptank sweets and Sewansecotts on ice with balsamic
mignonette, cocktail sauce, and jalapenos.
And there is nothing, absolutely nothing, half so much worth doing
as having a martini with your oysters, especially if it has both onions
and a twist as garnish.
Maplebrook Farm burrata, with sliced Florida
heirloom tomato, arugula and basil pesto, balsamic vinegar
syrup, truffle oil, and cracked black pepper.
An amazing taste of summer in March.
Hazel appreciated the liquor left in the deep cup of the Choptank
sweet. After the disenchantment last Friday night with sushi,
my re-visit to the food that makes me most happy was deeply
satisfying. Especially when it was me who put it on the plate.