ESC #12: Brunch Edition

Well, I didn’t save the menus, and I didn’t take any pictures: that shows you how hard it is to teach a Gen X blogger Gen Z tricks…. But brunch was great! It had a Southern/Caribbean vibe. The centerpiece were these Biscuits with Pancetta, Collards, Marbleized Eggs, and Espresso Aioli that sound way cheffier than they really are; they actually come together in about the time it takes to bake the biscuits. And while everyone enjoyed this roasted potato, shallot, and kale salad, we agreed the recipe was cheffier than it needed to be. The banana fritters were everyone’s favorite, and for good reason. The crab imperial was very good (and very easy), and I turned the Smithstreeter into a Harbourstreeter by subbing dark Jamaican rum in for the rye. The Temple-Orange tart was promising but got better on a second run when I swapped 1/3 of the flour out for almond flour.