Hi,
Vacation is good. Slept and rested and rested and slept, even had some fun. All ready for the final 10 weeks of the 2010 season. Actually, we’re looking forward to the cooking and eating in this fall season. Our waterman tells us just a couple weeks of soft shells left; the cooling nights inform that it won’t be long before the oysters start to put on their winter coats, getting fat enough for frying. Now in the middle of September we’re kind of ‘tween seasons and our cooking will reflect that.
Before the big, leafy basil is gone, lets have the fresh tomato version of
Italian Tomato and Bread Soup.
For specials, lets go with
Broiled Flounder topped with Buttered Backfin Crabmeat
&
Grilled Salmon with Sweet Corn and Buffalo Sauce
&
Soft Shell Crabs with Lime Butter Sauce.
Tonight is Prime Rib night, Fridays we offer half-price bottles of wine, and Sunday brings not only Henny Penny, but sandwiches and other light fare.
As always, but especially this year, we thank you for your support and
We hope to see you.
#1 by Vicky Dorman on September 17th, 2010
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Went again to Good Eats tonight after the hubby checked in and said they had their signature softshells. Once gain, I thought I had died and gone to heaven, We cook crabs all the time. I never like softshells, and I never order them…ever..except at Good Eats. Steve, I am in awe of how you cook them. The taste explosion is too good to be described. Hope you don’t mind that I talked our neighboring diners into getting the softshells instead of the flounder with crab.