Thursday, April 18, 2013

This Week at Brooks Tavern

It's Thursday!  Again.  Amazing how the weeks just roll along, eh?  Next thing you know, it will be the Fourth of July.

Last night's menu, dubbed "Mary-Mex" by some doubting Tomas, proved to be better than expected.  Not that anyone expected it to be be bad, just that my description of it left something to be desired.  In the Wednesday email I referred to the entree as a "beef taco bowl".  What?  Well, that was the best I could come up with, given Kevin's explanation of the main course to me.  Hence the Mary-Mex moniker, as in "only in Maryland would they try to pull this off".  Ha!

The "Mary-Mex" menu began with a martini glass of ceviche - shrimp and scallops marinated in lime juice with cilantro.  I was fortunate enough to be allowed a sample of this, and it was quite tasty.  I'm not sure why Kevin doesn't do this more often - it tasted so fresh and light, but still satisfying.  

And here's the "beef taco bowl".  In reality it was "Mexican spiced smothered beef in a tortilla bowl".  A little crema and cheese on top, with a side of Spanish rice.   It looked good, if a little clumsy to eat.  I think just the diversity of the meal added to its attraction - we don't do enough Mexican style dishes, IMHO.

And dessert - not so south of the border - was bread pudding with salted caramel sauce:

Overall a fairly successful menu, but not super popular.  Not sure if the ceviche scared people, or the whole Mary-Mex thing, but whatever, Kevin has a lunch special!

Other news from the week:
Remember I said how we've had our "third" thing, so nothing else should "happen" for a while?  Well, that doesn't mean something couldn't happen on someone else's watch.  Here's a sight you don't see everyday:

Tommy from Auto-Chlor on top of "his" dishwasher.  The springs that control the door sprung a little too hard last week and rendered themselves useless.  Luckily we rent the machine and help was basically a phone call away.  We've been serviced by Tommy for many years now, and he was here in a flash to fix us back up.  This is one of the reasons we've always rented our dish systems - everything is included in the deal, from chemicals to new motors.  Thanks Tommy!

As usual, shad roe has had a very popular season and we've been serving it pretty regularly for a couple of weeks this spring.  Last night's version was on a small bed of lettuce with bacon, capers and balsamic vinaigrette.

The menu duck confit got a make-over this week, presentation wise.  Looks pretty exciting, doesn't it?

And what do  we have here?  Not Nicole on the line!!!  She's not doing the cooking, don't worry.  For some unknown reason she was the one to plate up the staff meal on Friday night...she looks like she's doing a very careful job.  Not everyday you see one of the FOH staff behind the cook's line!  That's enemy territory most of the time.

Don't forget Taste of Town, coming up on April 28.  We will be there with our mini ice cream sandwiches.  And t-shirts, in limited supply.  It's a fun time and we look forward to being out and about with our peers in the business.  

Peace out!


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