It promised to be a sunny Saturday so a trip to Genoa Bay was planned for what I’d been told would be a fabulous find, the Genoa Bay Café. It’s funny how some days don’t work out as planned. We included with our order the calamari and the escargot. The Humboldt squid pieces were very small so the breading over powered the squid and the escargot, which were supposed to be served in mushroom caps, had exploded around the dish and were so torched that they were most unpleasant. The cocktail menu was short and nothing drew my attention so I went with the typical Caesar, this one sprouted pickled asparagus which put me in mind of how we use vegetables in drinks. Given the health conscience state that we are all trying to attain I thought what better way to kill two birds with one stone?
I looked back at past notes and found these treats that would bring a little Vitamin C and fiber to your day if you wanted to go on a liquid veggie crawl. First up was a Rosemary Rhubarb Sour at Northern Quarter, and yes, rhubarb is a vegetable!
Jack Dandy at Blue Crab featuring a little dandelion, which I normally use as a salad ingredient. Two featuring cucumber, The Guild Cup at where else but The Guild, and the Cucumber Gimlet at Brentwood Bay Resort and Spa. I know it’s not made from mushrooms but it is supposed to be good for you so I added Clive’s Classic Lounge’s Kombucha Italiano. Now all I need to do is find a Kale Cocktail and I will be brimming with vitality!