Dinner with Family now means Dinner with Grandkids

We took our family out to dinner last night at a restaurant on the Newburgh waterfront. I wanted to be able to see the Hudson River but sit in the cool air conditioning so Captain Jake's was the perfect family-friendly solution.

A pair of grandparents, two adult couples, and three littles ranging in age from 3 months - 3 years, we were seated at a large round table in a corner of the dining room. An ideal location for our group.

The service was friendly and well-paced. The kid meals came out quickly and the adult dinners were all delicious (everyone practically cleaned their plates except me but I wanted to take some of the seafood risotto home). 

But, the moment I want to share has nothing to do with reviewing a local restaurant.

I ordered a cup of New England clam chowder. Not exactly the stuff of toddler delight. The creamy broth is a bit thick, without being like paste, making it easy for little hands to spoon into their own mouth or to feed their grandparents. The clam itself was mild in flavor, not salty or too briny and the potatoes were spoon-sized cubes cooked to a soft al dente. The standard plastic baggie of oyster crackers sat on the saucer.

After enjoying a few spoonfuls I noticed my granddaughter was watching me very closely and she asked if my soup was hot. She reminded me I could blow on it if it was too hot. I smiled and asked if she wanted to try something.

Head bobbing enthusiastically up and down, I fed her the first bit and after she determined she liked it, she pushed my hand away and told me, "I do it."

Alrighty then.

Papa told our granddaughter that he preferred crackers in his soup. She immediately dunked one in, plunged the spoon to the bottom of the cup, and hoisted it up before bringing it sideways to his mouth. "Here, Papa."

She coached him along by opening her own mouth, instructing the way she was taught, and showing her strong desire to nurture. 

"Oh, thank you," he said and swallowed.

Pleased--no, thrilled with delight, she continued to share the soup with her Papa.

I watched and thought of the first time I met him. He was 19. Never on that night did either of us even for a moment imagine we would be grandparents together and that it would quite possibly be the best chapter. These are the moments I want to slow down, sit in, and marinade, making me softer, gentler, and full of the best well-seasoned memories.

If you are of a certain age, enjoy dinner with your grandkids. You will be Fed Well.

Easter Menu Ideas, Traditions & Revisions

Growing up, Easter brunch was always:

• Ham/Kielbasa
• Hard-boiled eggs of every color
• Homemade bread (with raisins but never referred to as raisin bread)
• Pierogies
• Fruit salad

My mom cooked. My grandparents came over. My sister and I dipped into our Easter baskets before and after the meal and a fun time was had by most. 

As an adult, my mother continued to host Easter brunch, and once I had a family of my own, we divided our time on holidays. First, we would visit my mother and then my in-laws. 

Now, my children are adults and we are proud grandparents. My mother has passed the torch to me on this one mostly due to space and the ability to accommodate 6 - 8 more people than those earlier, smaller gatherings.

I am building on our traditional Easter menu and it's only slightly modified:

• Spiral ham with a sweet glaze
• Kielbasa from a nearby Polish deli - likely grilled
• Fresh pineapple - also grilled
• Scallion pancakes
• Hard-boiled eggs personalized and dyed in every color
• Homemade bread (with raisins but never referred to as raisin bread)
• Pierogies
• Cucumber salad with dill
• Carrots - roasted with a bit of honey, salt and pepper
• Fruit salad
• A dessert table that always includes the good carrot cake – the one with pineapple juice in the cream cheese frosting

Grilled pineapple really adds that extra something and although this article in the New York Times recommends only fresh, canned pineapple is fabulously yummy!

What's on your holiday table? Is it a tradition through the generations or something you've created and personalized? 

We're looking forward to a festive family brunch that will likely include some fun activities, a few bites of sweet treats, and leave us feeling Fed Well!

The Bruynswick Inn Oyster & Clam Bar - The Experience

My husband and I had a wonderful time as guests at The Bruynswick Inn Oyster & Clam Bar opening preview and celebration. But this post is about our dining experience as customers just a few days later.

First, I invite you to remember the last restaurant you dined at in the Hudson Valley. Was it a chain? Was it fine dining? Was it a pub? Hold those thoughts.

Were you warmly greeted at the door with a smile and made to feel welcome? Or did someone cut straight to business and pointedly ask you, "Do you have a reservation?"

Once you were seated, in addition to asking you what you would like to drink, were you given insightful and detailed information about the selections available from the raw bar? Were you thoughtfully informed of the differences between various shellfish in terms of brininess/saltiness and size, the geographic location of their origin, followed by an informative overview of the specials? 

Did you get the feeling at the last restaurant you visited that you were about to have a dining experience, or were you the people at Table 11?

Were you made aware of the locally sourced wines?

 

If you answered no to one or more of these questions, guess what, that restaurant and The Bruynswick Inn Oyster & Clam Bar are not the same. 

As a result, making comparisons may not be the right thing to do. Kind of like the differences among various vehicles and car companies. Some manufacture reliable inexpensive transportation, while others are built for speed and may only have room for two. Luxury models aim to deliver comfort with a long list of options to enhance the driving experience. Some try to pick and choose a combination of benefits that seem appealing to the masses.

Back to food and restaurants. 

Here's what it was like for us to dine at The Bruynswick Inn Oyster & Clam Bar this past Friday, officially Day 2 of being open.

We were meeting friends who were already at the bar. The hostess immediately conveyed a sense of welcome when she led us from the bar with a warm smile from the bar to our table and gave us our server's name.

Seasonal Pear Shandy

All the servers were dressed neatly in long aprons with crisp white shirts. Zoë introduced herself with a smile and told us about the raw bar and dinner specials as well as the seasonal soup. 

I know, I know–you want to know what we ate and how it tasted. So, here it is...

The appetizers we had were:

Steamers with toasted bread

Oysters Rockefeller

The crab cakes

(2 per order and comes with a delicious side salad)

PLUS

New England Clam Chowder

Our main courses included: 

Cesar Salad with Chicken

The Seafood Pot Pie*

(The Seafood Pot Pie is presented with the puffed pastry neatly on top. It was removed for the photo to show contents.)

For dessert:  

Housemade Baked Apple Goodie with Whipped Cream

Personally, I had the Oysters Rockefeller (my favorite) which was delicious! A combination of luscious goodness, spinach, and oysters. This appetizer is available topped with crispy bacon for a minimal upcharge. 

I also had one of the crab cakes which was a generous portion of crabmeat to binder ratio as well as tasty and dressed with a flavorful remoulade.

I am still thinking about the silkiness of the New England Clam Chowder. This chowder was savory, fresh, and packed with clams and potatoes. I don't think I participated in any conversation while eating my soup as I enjoyed every spoonful.

Let's talk about the Seafood Pot Pie! I followed my friend's lead and removed the puffed pastry and dug right into the mussels, shrimp, and lobster meat making sure I had fennel, peas, and pernod (anise or licorice flavor) cream in every magical bite! As I worked my way through the dish, I would occasionally dip the pastry down in the cream sauce (highly recommend).

Finally, the housemade dessert includes freshly whipped cream. Let's hear a little commotion for this detail because honestly, it just tastes better than the stuff whooshed out of a can. The generous dollop meant I had enough cream for every, single bite of the flavorful and tender Apple Goodie. 

Thank you to the entire team for ensuring our dining experience was stellar from start to finish. We all felt like well-cared for guests and all of our dishes tasted exceptional. We will be back!

The Oyster & Clam Bar at the New Bruynswick Inn is open Thursday - Monday from 3 - 9 p.m. located at 2162 Bruynswick Road in Wallkill, NY 12589. Reservations are recommended by calling (845) 524-4757 with the last reservation time being 8:30 p.m.