Lucy’s

For our last date during the month of June, we returned to the place where we met. June for us is a month of celebrations. We met on June 8, 2013, and had our first date together at what was Maestro 2300. Three years to the day we married in a wine vineyard in Oregon. My birthday is the following week and it’s the beginning of summer fun. Needless to say, I love June.

In the building where Maestro 2300 used to be located in the Moore’s Mill area of Auburn, Alabama, you will find the newly-opened, completely-renovated, vibrantly-cheerful,  Lucy’s.  Lucy’s is a great addition to the restaurant scene here in our growing community. Classified as a neighborhood eatery, with killer cocktails, shared plates, wine on tap, and good vibes only. During our visit, they lived up to all these things.

Upon entering the restaurant, I believe you will be blown away at the transformation Lisa VanderReijden, one of the owners and interior designer has done with this space. Her design style is impeccably classy and timeless. This space resembles nothing of is predecessor. It’s vibrant white, with black and yellow tastefully accenting the room. It’s no longer a choppy, obstructed dining room, but a beautiful open space that is welcoming and inviting. The beautiful bar, and the locally made metal accents throughout by John Howell add an industrial feel to the space.

We were seated in one of the booths just left of the bar area. It was a perfect spot to view everything going on in the bustling restaurant. As we usually do, we started with cocktails. My husband ordered the Affirmation, which consisted of Redemption Whiskey, Cappelletti, Vermouth, bitters, and Jack Rudy Bourbon Cherry. If you’ve never tried Jack Rudy products, I highly suggest you do. One of my favorites is their classic tonic syrup. It makes the best vodka tonics! I ordered the Habanero Paloma.  This delicious sip consists of Casamigos tequila, grapefruit, habanero simple syrup, sparkling rosé, and a Himalayan salt rim. This was a great kick off to  our dinner.

For starters, we ordered the tuna poke and the truffle fries. The tuna poke was a beautiful and colorful dish, almost too pretty to eat! You have probably seen poke restaurants starting to pop up. Poke originates from Hawaii and refers to the type of preparation of the dish. Poke is a chopped salad consisting of raw tuna (in this case), cucumbers, avocado with a house yuzu dressing. Lucy’s serves theirs with a side of plantain chips for dipping. The tuna was fresh and delicious, and I really enjoyed the plantain chips. The truffle fries were as expected, savory and delicious.

For our entrees, I ordered the Argentinian style New York Strip steak. My steak was cooked perfectly to my desired temp, medium well. I know many would criticize my temp preference on steak, but I like what I like, and that’s what I order. The chimichurri sauce served over-top of the steak was yummy. I almost thought about asking for more. Chimichurri sauce is a raw mix of finely chopped parsley, garlic, oregano with garlic, red wine vinegar, and red pepper flakes, originating from Argentina and Uruguay. The sides were lovely roasted potatoes that had been smashed into a flat disk, blistered tomatoes, and perfectly cooked asparagus. Everything was perfectly season and very tasty.

My husband ordered the garlic and rosemary lamb shank. The presentation was pretty awe-inspiring. The shank was served over McEwen and Son’s polenta, with stewed vegetables and braising jus. The shank peeled off the bone with ease, and all the combined flavors worked really well together. We enjoyed a bottle of a 2015 Jean Louis Chave Offerus Saint Joseph. This wine is comprised of one-hundred percent Syrah, which paired nicely with both of our meals.

Last, but certainly not least, we ended this magnificent feast with attempting to share the dessert board. This astounding board of chocolateness was comprised of ice-cold Blue Ribbon milk out of Tallassee, Alabama, served alongside fried cookie dough balls, and a hot fudge sundae with the cutest tiny milk can full of fudge to pour over ice cream and meringue crisps, and finally a small iron skillet full with monkey bread, served with bourbon butter pecan ice cream.  It was all sinful to the say the least, but was thoroughly enjoyed.

I cannot wait to dine at Lucy’s again! I really want to go back and try their brunch menu they serve on Saturday and Sunday’s. I see many more drinks and dinners here in our future!

Dinner menu.

Cocktail menu.

His and Hers Cocktails. The Affirmation for him, and the Habanero Paloma for her.

Tuna poke and plantain chips.

Truffle Fries.

Argentinian Style New York Strip steak with chimichurri sauce, served with asparagus, blistered tomatoes, and roasted smashed potatoes.

Lamb Shank served over polenta with stewed vegetables.

Dessert Board  (L-R) Ice cold milk from local creamery, fried cookie dough balls, hot fudge sundae with meringue crumbles, and monkey bread with Bourbon butter pecan ice cream.

A SpringHouse Birthday

“We literally ordered one of everything on the menu.”

For my birthday this year, we spent the weekend at a little slice of heaven on earth, Lake Martin, Alabama. We arrived late Friday evening and promptly went to dinner at one of our favorite restaurants, SpringHouse. We arrived early in hopes of having time for cocktails and to also catch sunset off the upstairs porch. We arrived just in the nick of time and caught the sun just beginning to set behind the rolling hills and pine trees that color the horizon.

After enjoying our cocktails, we were seated near the chef’s counter in the downstairs dining room. One of our friends attending dinner with us this night was the opening bar manager at SpringHouse, so returning here for him was a very special treat. Before any of us could make an order, he told the waiter that we would just have one of everything on the menu, which is exactly what we proceeded in doing.

Some of the highlights of the starters were the boiled peanuts. You cannot get much more southern than serving boiled peanuts. I love them. They are the perfect southern snack. I enjoy them hot, and I enjoy them cold. I have even had a delicious boiled peanut soup that was simply boiled peanuts pureed into a smooth soup and seasoned to perfection. Another simple delight were the dressed cucumbers. This dish is very reminiscent of a dish my grandmother always has in her refrigerator during the southern summer months, cucumbers dressed in vinegar, salt, pepper, and a little bit of olive oil. When our summer garden produces cucumbers, this is something I love to have on hand to snack on. I like adding a little bit of sugar in some warm vinegar before pouring it over my cucumbers, but they are equally delicious without the added sugars. The final two highlights of the starters we had were the heirloom tomato pie and the grilled chicken sausage served over a delightful warm potato salad. The tomato pie was bright with acidity, and savory full of oozing pimento cheese. I could have eaten the entire pie by myself. The grilled chicken sausage was delightfully smoky, and the bed of potato salad was a southerner’s dream.

Our entrees were equally satisfying. Mr. Jim’s vegetable plate is one of the standout dishes for me. It was one of my favorite things to order at SpringHouse during the summer. I love fresh vegetables, and I love them even more when prepared by Rob McDaniel. The creamed sweet corn is to die for, and really could be your meal or your dessert. The squash gratin on the vegetable plate was also quite yummy. The squash still had a good bit of tooth to it, and you can pretty much put cheese on anything, and I’m going to love it.  For our proteins, we ordered the Tanglewood Farms chicken breast, the Black Angus ribeye, the pompano, and the pork loin. My favorites of this bunch were the ribeye and the pompano. You could not go wrong with any dish, but these two were my standout favorites.

Next time you and a group of friends go to dinner, just order one of everything on the menu and have a family-style dinner. Share laughs, delicious food and wine, and make memories that will last a lifetime!

SpringHouse sunsets cannot be beaten!

June 15, 2018 Menu

Grilled Chicken Sausage on a bed of creamy potato salad.

Dressed cucumbers.

Heirloom tomato pie.

Head-On Gulf Shrimp Cocktail.

Sauteed Squash.

Mr. Jim’s vegetable plate.

Tanglewood Farms Chicken Breast on limas and cornbread with a buttermilk aioli.

Hickory Grilled Pork Loin with balsamic and basil pesto.

Wood Oven Roasted Whole Pompano.

SpringHouse O.G.’s (L-R) Rob McDaniel (chef), John Mark Davis, (opening general manager), Grant Landry (opening bar manager)

Arricia Trattoria

Saturday evening we had the luxury of trying out the new menu at Arricia Trattoria in The Hotel at Auburn University located on College Street in Auburn, Alabama. Several things that I really like about Arricia Trattoria is that they serve dinner seven nights a week. I like not having to plan around a restaurant’s own schedule to accommodate my own dinners and events. Also, they have a Mediterranean style menu. I lived abroad for some time during college and really fell in love with the style of food and the pace of life found in many of the countries along the Mediterranean. Being able to have an experience and a little taste of that culture is always delightful to me, especially when executed accordingly. Lastly, the ambiance of the restaurant can suit any occasion. You can enjoy casual attire and a more casual dining experience, but you can also dress to the nines, and enjoy an exquisite, bougie date night here.

Upon entering the restaurant you are greeted by an open style kitchen. I love being able to see into the kitchen in which my meals are going to be prepared. We stopped and spoke briefly with the executive chef, Leo Maurelli III. Leo and my husband have been friends for many years, both graduating from the Hotel and Restaurant Management program at Auburn University. We have followed Leo’s culinary adventure from Central in Montgomery to here locally at the hotel. We have been blown away many times by his culinary skills and we were excited to see his new menu rolled out at Arricia.

We ordered a mixture of smaller plates and shared them together. We often opt for this style of eating when we go out. We like to try a variety of things, and often times I do not want or cannot eat an entire portion myself. The new menu here is perfect for that style of eating, but you definitely could enjoy the portions on your own too if you do not like to share.

For starters, we began with Leo’s choice, which consisted of the cillengini with sweetie peppers, basil, and balsamic. The sweetie pepper was something new to me. They originate from the Peruvian Amazon, and although they look tiny and fierce, they are sweet and delightful. I loved getting to try a new take on a classic dish (Caprese salad). We also tried the grilled octopus that was served with fingerling potatoes and a delicious, spicy romesco sauce. My husband about devoured this entire dish by himself. The third dish chef had us try was the Ahí tuna crudo. It was the standout dish for the evening. The tuna was light and refreshing, and the garnishes of lemon oil, citrus, shallots, and fennel made this my absolute favorite dish. It was delicate, yet very layered with flavors, and was a combination that I had never tried before. I thoroughly enjoyed the citrus pairing with the tuna.

We were enjoying our shared style supper so much we continued on our dinner throughout the evening in this style. Next up, we ordered the roasted beets, the heirloom polenta, and the burrata salad. The roasted beets stole my heart. I am a huge fan of beets, especially when they are cooked in a creative and delicious manner. The roasted beets had been tossed lightly in lemon oil and had a sprinkling of crushed pecans and blue cheese on top. It was absolutely scrumptious and another standout dish this particular evening. The burrata was also simple and delightful. The polenta was a huge hit with my husband. Polenta has a similar taste and consistency to grits, but they are different in that grits are typically made from white cornmeal and are ground finer, and polenta is made from ground yellow corn and is much coarser. It was creamy, and oh so good.

Even as we were getting full, we found ourselves unable to stop eating. We wanted to try one of the fresh plates of pasta they were making that evening so we ordered our favorite to share, the carbonara. It was delicious! The entire meal reminded me of being at a grandmother’s house in Italy; more food than you could ever possibly eat, and everything reminded you of home and comfort.

We had any bits of food we had leftover boxed up so we could finish enjoying them at home. This food was so incredibly good that we could not dare let even a scrap go to waste. We wanted dessert but were too full to continue eating. We ordered the tiramisu to go so that we could enjoy it later at home.

We highly recommend that you check out A.T. on your next date night! They often also have jazz in their lounge area, so follow them on their social media outlets for updates on their events and happenings!

New menu for Arricia Trattoria.

Ahí Tuna Crudo

Grilled octopus with fingerling potatoes and romesco.

Cillengini with sweetie peppers, basil and balsamic.

His and Hers Cocktails (L-R) Shaken, not stirred and Bellini

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Oh so good heirloom polenta. 

Roasted beets with lemon oil, toasted pecans, and blue cheese.

Carbonara.

2016 Cakebread Cellars Chardonnay

Tiramisu to go!

Blackberry Farm Dinner At SpringHouse

Last night we had the pleasure of attending the first beer dinner held at SpringHouse on Lake Martin. The beers featured for this special event were from Blackberry Farm out of Walland, Tennessee, about thirty minutes south of Knoxville. Blackberry Farm has been on my dream destination list for a while, so I was excited to at least get a little taste of their experience through this evening’s dinner.

Blackberry Farm is nestled on 4,200 acres of the foothills of the Great Smoky Mountains of East Tennessee. This luxury hotel will transport you into an idyllic farm experience, with “out of this world” amenities, food, and service. It is one of the most celebrated small luxury resorts in the world due to their impeccable attention to detail and superb cuisines. Tonight we were able to try a variety of the beers curated at the farm, alongside Chef Rob McDaniel’s awe-inspiring culinary skills. Matty Hargrove of Blackberry Farm Brewery was also in attendance, and enthusiastically walked us all through the beer pairings for the evening.

As we walked into SpringHouse we were greeted immediately with our first tasting of the Classic Saison by Blackberry Farms. This beer had a medium body and a refreshing effervescence that paired nicely with a Smoked West Indies Salad on a house-made cracker and crispy thin catfish with fermented rutabaga tartar.  If you have not ever tried West Indies Salad, I highly suggest you do. It is a dish that has origins in Mobile, Alabama, and can be characterized as a crab meat ceviche. However, Rob’s version for this bite was prepared using wreckfish. The catfish was also sensational. I do not consider myself a fan of catfish, but the thin, crispiness of this dish with the unique rutabaga tartar sauce was a delightful bite. They also had the Wild Saison available for tasting during the cocktail hour. It was nice to try the Classic Saison next to the Wild Saison and make comparisons. I found that I enjoyed the floral and slight fruitiness of the Wild Saison.  The Wild Saison is made with a native yeast found on the farm, which really adds to the uniqueness of these craft beers. We were also offered the Barrel Series Brett Saison and the 18 Month Brett Saison from behind the bar. These two additional saisons were very interesting tried side by side and were paired with a hickory grilled chicken oyster coated with a mustard barbecue sauce. All hor devours were butler passed on some of Tena Payne’s beautiful pottery from Earthborn Studios in Leeds, Alabama.

Daniel Goslin, SpringHouse general manager, welcomed everyone to take their seats by ringing the large dinner bell on the impressive hearth in the heart of the restaurant. The entire restaurant and surrounding property is truly breath-taking. We had lots of friends attending this event, so we ended up with a pretty fun dinner table. The conversations were flowing, just as easily as the drinks.

The first dish brought to the table was a Chilton County Peach focaccia. I loved the sweetness of the peaches contrasted with the funkiness of the Asher blue cheese by Sweet Grass Dairy in Thomasville, Georgia. I love ALL cheeses, but I especially enjoy testing out unimaginable cheese pairings and being delightfully surprised by them. This course was paired with a Barrel Series Brett Belgo IPA.

This dish was followed up by the smoked Manchester Farm quail, which was served with baby carrots cooked in hay and glazed with Poirier’s Cane Syrup.  This was paired with the Native Series Sorghum Saison. The quail was markedly tender, and the carrots were equally sweet and savory. It was an overall nice dish and pairing.

We were then poured a very nice intermezzo in the form of the Sensibility Farmhouse Ale, a collaboration brew between Blackberry Farm Brewery and Stillwater Artisanal out of Baltimore. This farmhouse ale was aged in French oak barrels. There was a lot going on in this glass, and it’s depth and character were perfect to reset our palates for the next two courses.

The third course was my favorite of the night, a hickory grilled scamp with seasonal marinated vegetables, ramps, and corn. I thoroughly enjoyed the white, flakiness of the scamp, and the nice sweetness and texture brought to the dish by the corn. This course was paired with a Native Series Tennessee Cream Ale.

The fourth and final course of the evening was a delightful dessert of Chilton County Strawberry cobbler with sassafras syrup and a sweet cream ice cream. This sweet treat was paired with the Abbey Quad Belgian Ale. This beer that comes in at over 8% ABV was robust and malty with beautiful notes of berriesan outstanding way to cap off another truly memorable evening doing what we love.

Front of SpringHouse restaurant.

Exquisite dinner menu featuring Black Berry Farm beers.

Hickory grilled chicken oysters with mustard sauce.

Crispy catfish with rutabaga tartar sauce.

Chilton County Peach Foccacia with Asher blue cheese and black walnuts.

Smoked Manchester Farm Quail with baby carrots and Poirier’s sorghum syrup.

Hickory grilled scamp with early summer vegetables, ramps, and corn.

Chilton County Strawberry Cobbler with sassafras syrup and sweet cream ice cream.

(L-R) John Mark Davis of International Wines and Beer, Rob McDaniel executive chef at SpringHouse, and Matty Hargrove of Blackberry Farm Brewery.

Downtown Auburn Family Supper

On a warm spring evening residents of Auburn and Opelika gathered in downtown Auburn for the first ever Downtown Family Supper. We had previously attended a similar event in downtown Dothan a few years back, and I was really excited to see the idea brought to the “Loveliest Village on the Plains”. Tichenor Avenue, between College Street and Gay Street in downtown, was blocked off for the evening for this special event. Farm tables and sparkly lights were lined down the center of the street for the most picturesque scene. The dinner was served “family style” which is comprised of large portions passed and shared among the tables. The weather couldn’t have been better, and the night was overall blissful.

Six of downtown Auburn’s chefs came together to create the food offerings.  The dream team was comprised of  (in no particular order) David Bancroft & Caleb Fischer of Acre, Leonardo Maurelli and of Ariccia Trattoria, Scott Simpson of The Depot, Robbie Nicolaisen of The Hound, Miguel Figueroa of Amsterdam Cafe, and Patrick Gallagher of Hamilton’s on Magnolia. They all donated their talents & time for the evening, along with much of their restaurant staff also volunteering their time to help with the serving of the food and wine. All the proceeds from the supper will benefit the non-profit organizations, Downtown Merchants Association and Nourish Alabama. Nourish, AL was created through a partnership between Hornsby Farms and Pediatric Associates of Auburn with a mission of providing food insecure families in Lee County and the surrounding community with healthy nutritious foods and the tools to prepare them. This dinner with out a doubt embodied, in so many ways, the great community we are so fortunate to live in.

Each attendee enjoyed a five course meal, wine, and entertainment by Martha’s Trouble. The wines for the evening were Hahn Pinot Noir and Flint & Steel Sauvignon Blanc. Both wines paired really well with all the dishes served. The Sauvignon Blanc was especially nice with the Togarashi tuna poke prepared by Scott Simpson of The Depot and the bright beet salad prepared by David Bancroft of Acre. The Hahn Pinot Noir was particularly good with the incredible, fall-apart Heritage Farm pork ribs with the watermelon molasses prepared by Chef Robbie Nicolaisen.

Every dish that was served was incredibly delicious and every bite was thoroughly enjoyed. All efforts that went into making this inaugural event special were above and beyond. Although Auburn is changing in many ways, the core of who we are as an Auburn family is strong and unwavering. Proud to be a part of this place we love calling home.

The tablescape for the evening.

Chef David Bancroft adding the secret sauce to his brussel sprout salad.

What an appetizing menu!?!

Amazing collaborative effort! Go team!

Chef Scott Simpon’s Tuna Togarashi Tuna Poke.

Chef Scott Simpson of The Depot on Mitcham Avenue downtown Auburn.

Chef Bancroft’s golden beet salad, sultanas, fried peanuts, and mint.

Chef Bancroft’s shaved brussels sprouts, peach vinaigrette, smoked bacon and blue cheese.

Chef Miguel Figueroa’s chicken chicharrones with a garlic mayo ketchup.

Chef Robbie Nicolaisen’s roasted carrots, pepper jelly, burrata, and pistachio dukkah.

Chef Patrick Gallagher’s signature macaroni and cheese.

Chef Leo Maurelli’s extruded pasta primavera, local veggies, arugula, and pecan pesto.

Chef Figueoa’s pineapple upside down spiced rum cake with piña colada buttercream.

 

Wine selections for the evening, Hahn Pinot Noir and Flint & Steel Sauvignon Blanc.

Hornsby Farm Spring Harvest Dinner

Last night we attended the Spring Harvest Dinner at Hornsby Farms in Auburn, Alabama. The farm is a short drive from Auburn,  located just south of town off College Street. After turning off the main highway, you make a short drive down a dirt road and you land in what feels like the middle of the country. The weather was mild and enjoyable, and there was not a cloud in the sky. The beautiful orange and blue sunset sky that is the embodiment of life on the plains was a beautiful backdrop for the commencement of our evening.

The chef for this particular dinner was Caleb Fischer of Acre in Auburn, Alabama. The chef for these dinners rotates around, and we were really pleased to have to opportunity to enjoy some of Caleb’s cooking. He is currently the Chef de Cuisine at Acre, and he will be the Executive Chef at their new restaurant Bow & Arrow when they open later this year. We were able to celebrate a little bit Caleb making it to the finale of the Spring Baking Championship on the Food Network last evening. I know the entire community has enjoyed watching him succeed in the competition, and cannot wait to see what other great things are in the future for him.

All the food that was served for this event came directly from the farm, including the pork. Truly farm to table. Hornsby Farms grows over one hundred varieties of fruits and vegetables on their farm year round. They offer weekly produce basket deliveries in the local area. They also work with many of the local restaurants that you may have dined in, such as, Acre, Moores Mill Club, Amsterdam Café, and SpringHouse, to name a few. We were able to tour the farm prior to dinner, and I really enjoyed getting to see all the chickens, ducks, pigs (Okra and Squash), and hear Josh tell us about what he had planted for the upcoming summer months.

After the sun had set, we all gathered around the barn. The Hornsby family welcomed everyone out for the evening, and Chef Caleb discussed his preparation of all the food we were about to eat. It was interesting to hear his story of harvesting the pig and the care and consideration they took in the butchery of the animal. The event was very reminiscent of a boucherie in Lousiana, which Caleb made reference to, full of food, libations, and fellowship.

Along with the savory pork we were served stewed cabbage with radishes, succotash full of limas & corn, a roasted cauliflower and broccoli crudité salad, and very tasty dirty rice. Instead of providing the traditional, typical sauces served with barbecue, we were offered a variation of their farm made jams and jellies, my favorite being the peach habañero jelly. I also put a dollop of the jelly in my succotash, like you would a chow- chow. The meal was soulfully delicious and getting to know all the other people at our table made the evening that much more interesting.

For dessert, Caleb finished the meal with a cornbread cake with strawberry preserves. The cornbread cake was divine, and Caleb incorporated some of Beth’s Sweet Heat Pepper Jelly into the strawberry mix, adding a little bit of a surprising heat to the dessert. The only thing that could have made it better, would have been a scoop of vanilla ice cream.

As the night dwindled down we gathered around the bonfire while we finished our desserts and sipped on what wine we had left. I could have stayed in that exact spot all evening if my schedule would have allowed. The peaceful silence, cool air, and the starlit skies almost made me want to consider farm living. If you ever have the chance check out Hornsby Farms and all the wonderful things they have to offer!

Beautiful skies over the farm.

Farm tables made by Josh Hornsby.

Campfire seating area.

All food, minus the pig, this evening was cooked in cast iron on the open fire.

This little piggy went to market.

Happy plate full of dirty rice, succotash, pork with Beth’s pepper jelly, cabbage with radishes, and broccoli & cabbage crudité salad.