egg-restaurant

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Eggs are just simply the most amazing food and it’s literally the easiest thing to cook. I love the Egg Restaurant in Wburg! It’s a little difficult to compare this one to the newly opened Egg Shop in Nolita! They are both wonderful and different at the same time! Looking forward to tripling my egg intake thanks to them!

Egg Restaurant.
Brooklyn. July. 2014.

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I love this video from Food Curated about George Weld from Egg Restaurant. This line in particular really resonates with me: “George bought and started Goatfell Farm because he wanted to reconnect to land and agriculture, a relationship he recalls from childhood, but lost through the many years of city life.”

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Our first (annual!) Farm Dinner last weekend was all we could have hoped: blessed with perfect weather and an abundant harvest, plus a beautiful pig from our neighbors at Old Field Farm. We fed old friends and people we’d never met, watched the sun set over the Catskills, wallowed in the music of Rachel Brotman & Lora-Faye, drank plenty of Brooklyn Brewery beer and Finger Lakes wine, and lit up sparklers when the night was up.

We were incredibly lucky to have James Abbott on hand to take pictures. As you can see, it was a magical evening. We’re looking forward to doing it again next year, or sooner.

An Egg Roll Like No Other

A few weeks ago I attended a dinner at Six Thirteen, a local kosher restaurant in Stamford, CT. It was a fabulous multi-course offering served as a “pop up” with the fabulous Dini Schuman Klein of “Dini Delivers” doing the cooking.

Dini is a personal chef, a caterer, food demonstrator, blogger.

Yes, she does it all. She’s an energetic young woman whose enthusiasm as well as her food —- delivers!

The entire meal was wonderful. But two courses stand out as memorable. One was a chicken dish that my friend Liz Arronson Rueven will be blogging about.

The other was an egg roll like you’ve never had egg roll.

With avocado and cumin. Herb marinated mahi-mahi. Pineapple Salsa. Jalapeno peppers.

That kind of egg roll.

Oh my.

I could have eaten 4 of them, but I was trying to be polite and besides I was at a table with several other people, including Liz and her husband as well as Rabbi Yehuda Kantor and Dina Kantor, so I didn’t want to appear gluttonous.

But I did ask Dini if she would give me the recipe.

And so she did.

And so, here it is. It’s an ambitious recipe, to be sure. But so, so delicious!

HERB MARINATED MAHI MAHI-AVOCADO EGGROLL SERVED WITH PAPAYA SALSA, CHILI LIME SACE, AND JALAPEÑO CHIMICHURRIMARINADE:

  • 1 large bunch parsley
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 4 medium fillets mahi mahi (24 oz), thinly sliced in 1-inch thick strips

PAPAYA SALSA:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic
  • ½ papaya peeled, seeded and chopped
  • 2 medium tomatoes, chopped
  • ½ cup chopped cilantro
  • ¼ cup apple cider vinegar
  • salt to taste

CHILI LIME SAUCE:

  • ¼ cup sriracha
  • ½ cup mayo
  • juice of 2 limes
  • 8 teaspoons salt
  • 3 tablespoons chili powder

JALAPEÑO CHIMICHURRI:

  • 2 jalapenos
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • ½ cup diced red onion
  • 3 garlic cloves, minced
  • 3 tablespoons lime juice
  • ½ cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

TO ASSEMBLE EGGROLL:

  • 10 eggroll wrappers
  • 1 avocado sliced
  • pickled onions (optional)
  • canola oil for frying

DIRECTIONS:

Combine all marinade ingredients in saucepan and bring to simmer. Remove from heat and let cool for 10 minutes. Add fish and let marinate for 1 hour.

Meanwhile prepare the sauces:

Papaya Salsa: Saute the onion and garlic in oil in a small pot. Add in remaining ingredients and bring to a boil. Lower to a simmer and cook uncovered for about 15 minutes until thickened and all the flavors have mixed together. Use an immersion blender to create a slightly smoother salsa. Let chill until ready to serve.

Chili Lime Sauce: Mix all ingredients together in a small bowl.

Jalapeño Chimichurri: Using a food processor, puree all ingredients until well blended. Transfer to a bowl and cover.

To assemble the eggrolls:

Lay out an egg roll skin with a corner pointed toward you. Place ¼ cup fish (straining off as much marinade as possible), 2 slices of avocado in the center, and a tablespoon of pickled onions (if using). Sprinkle the avocado with a touch of salt. Fold the corner closest to you over the filling. Fold left and right corners toward the center and continue to roll. Wet the top corner with a drop of water to help seal the egg roll. Continue rolling egg rolls until you’ve made 10. Place in the oil and fry until golden brown and crisp. Remove with a slotted spoon and let cool on a rack or paper towel lined plate. Serve immediately with all three sauces.

Makes 10

9

In another SLC Farmers Market success story, Sweet Lake Biscuits and Limeade has opened their very own shop at 54 W 1700 S. Sweet Lake began as a limeade stand at the Farmers Market a few years ago, and they have seen big demand for their deliciously tart drinks. The popularity has driven the owners to open a new restaurant on 17th South, with biscuits and limeade as the stars of the show.

The restaurant opened this week, and I want to caveat this review with the full knowledge that any new restaurant will invariably have some kinks to work out. So, feel free to grade this on a curve if you would like. As for me, a customer paying full price, I expect full service and great quality food, regardless of how long you’ve been open. The time to work out kinks is during your soft opening and test dinners, before you open to the public. Paying customers should not be your guinea pigs.

The actual space is well designed, with a hip, clean exterior. I was actually surprised upon entering to find that this is a full service sit-down restaurant; for some reason, I was expecting an “order and pay at the counter” arrangement. The interior is bright, simple, and cheery.

Kink #1: the servers are still figuring things out, and must not have assigned tables. This caused us to be welcomed multiple times, asked what we would like to drink multiple times, and attempted to take our order multiple times. Upon completion of our meal we were asked twice how things were and whether we would like our check. The second time, the check was already on the table. Not a big deal, but having your meal interrupted numerous times by varying servers was a bit of a distraction.  

Kink #2: they were out of numerous menu items (such as the popular spoon cakes, as well as their pancakes). No problem. They were busy this morning and probably still trying to figure out what menu items are popular and which ones are not.

Kink #3: the food took a while to come out. We were told that they either 1) had a cook quit already or 2) had a cook call in sick (depending on who you talked to), and so the kitchen was in the weeds and trying desperately to dig out. No big deal, as we had nowhere to be this lazy Friday morning.

When the food arrived, there were some good and some bad. The good: the biscuits are really delicious. My wife ordered the Biscuit Bar ($6), which came with three biscuits (two biscuits and gravy, and the third with jam, honey, and butter). With a little added help of some salt and pepper the biscuits and gravy were delicious, with just the right amount of kick. This is an excellent value for the money.

My order of Spoon Bread Benedict were unfortunately less than great. They were out of the southern corn cakes spoon bread, which they substituted with biscuits (with my ok). A room-temperature biscuit topped with cold ham and a cold, tasteless tomato contributed to a dish that was room temperature at best (kink #4). I think their version of hollandaise was trickled on the plate, but was more decoration than anything helpful to the dish. A hollandaise-less Benedict. Hmmmm. Hollandaise should be the Roots to the egg’s Jimmy Fallon. But in this case, it ended up being the Mike Pence to Donald Trump (#topical #hottake #heyooooo). This dish has a ton of potential, and I think it will be amazing once they work the temperature issues out.

Upon paying, I was asked by the owner to give some honest feedback, which I did. I let her know about the cold Benedict and the multiple interruptions during our meal, which I think she took to heart, but didn’t make any effort to make it right with me via a credit on my bill or even an apology. But I was glad to hear she was asking customers for feedback. 

Our mint limeade was tasty, and I look forward to trying out their lunch menu, in particular the San Anton, which is a biscuit, fried chicken breast, honey, hot sauce, cheddar, and slaw (what’s not to love about that combo?). And if there’s one thing they’ve nailed, it’s the biscuits. Except I think I’ll give them a few weeks to iron things out before I stop by again.

Sweet Lake Biscuits & Limeade
54 W 1700 S, Salt Lake City

7am - 3pm 7 days a week

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