eat and greet: bubbly birthday brunch at spitzer's

Due to technical difficulties, this post is two days late BUT, let's all wish Miss Arax Rae Van Buren of Kiss and Type a Happy, Happy, Happy Birthday (on March 28th)! And how did we celebrate the gorgeous Arax's 25th year of fabulousness? With a bubbly brunch at Spitzer's Corner on Sunday afternoon. With an intimidatingly long farm table filled with friends, we cheersed the Birthday girl over poached eggs, truffle mac and cheese, mimosas, and the occasional Bloody Mary (I so wish I was a Bloody fan. They just look so cool, don't they?).

Rob's non-organic (hah) Bloody Mary

Hydrangeas for the Birthday Girl
Truffle Mac 'n Cheese for Arax
Bacon and Gruyere Omelette
Panko Crusted Poached Eggs over a Spinach-Cheddar Fondue
Eggs Benedict over Pork Belly and Brioche with Chicory Salad and Homefries for yours truly
Money $hot

Cupcakes from Westport's Great Cakes

A few leisurely hours were spent around this table, laughing, telling stories, admiring the Birthday girl's new bling, and relishing in the company of old friends. Just the way a Birthday should be. Happy Birthday, Arax. Love, love, love you.

FOOD: 34

SERVICE: 27

LOOK: 18

VIBE: 8

FINAL GRADE: 87

who i am

When faced with the question of what food means to me, conversation inevitably shifts to my Mor-Mor (Swedish for Grandmother): A phenomenal cook who refused help in the kitchen and didn't believe in recipes. The real deal, if you will.

Mor-Mor had a seriously strong hand with garlic (surprisingly for a Swede) and an innate knack for making anything taste implausibly delicious. There was always a jar of homemade garlic oil in her fridge which found its way drizzled on top of almost everything. Like one of her breakfast treats: homemade bread slathered with garlic oil, a few slices of granny smith apple, and topped with extra sharp cheddar. Into her beloved toaster oven they'd go until the cheese had just melted, lovingly, over the apples. The salty-sweet combination could make your head spin—a beautiful cohesion of flavors and textures from such an unexpected pairing.

And then there were her meatballs. With her homemade tomato sauce made from tomatoes grown in her garden, picked when perfectly plump and warm from the summer sun, a ladle of garlic oil, and tons of parsley (Mor-Mor may or may not have been secretly Italian), they sent eyeballs rolling to the backs of people’s heads. The thought alone of her in that kitchen makes my heart long, once again, for her cooking. For her.

Now when I'm cooking, I finally understand her insistence on navigating the kitchen alone. There's something about getting in there and winding down and having your own personal space to create that’s beyond therapeutic—it’s wholly fulfilling and soul-satisfying.

4 comments:

Arax-Rae Van Buren said...: I had such a great day - Thank you so much for this recap and for making my day so special!; March 30, 2010 at 10:44 AM
COURTBEAN said...: Great photos!; March 30, 2010 at 10:54 AM
Kiira Leess said...: arax - xoxo darlin
court - thanks!; March 30, 2010 at 11:21 AM
Jules7 said...: holy mother that food looks tasty; March 30, 2010 at 2:14 PM

eat and greet

Monday, March 29, 2010

bubbly birthday brunch at spitzer's

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