Sunday morning we were back at the Left Bank with Kevin Wirt, the Inn’s Pastry Chef. He made us fresh buttermilk biscuits and banana bread. Awesome breakfast. I’m not big on banana bread (I think I am the only person on the planet who is that way), but when it is straight out of the oven, it’s not bad at all.
I’d say we spent at least an hour picking his brains on methods, equipment, ingredients, food, and anything else we could think of. He was just super about it all. Also gave us recipes for all of these goodies:
– Banana Nut Bread
– Pumpkin Bread
– Cranberry Orange Scones
– Coconut Scones
– Cinnamon Walnut Scones
– Buttermilk Biscuits
– Cinnamon Raisin Biscuits
– NC Sweet Potato & Country Ham Biscuits
For lunch I headed down to Coastal Provisions for a great ham & swiss sandwich and some rosemary roasted potatoes and had a great little lunch on the beach.
Dinner was over at the Lifesaving Station restaurant and it was fantastic. Had the shrimp, corn & crab chowder which was just wonderful. Went with the special, which I have to figure out how to make on my own - pan seared silky snapper, served over thin sliced roasted potatoes and squash in a chardonnay sauce, with tabasco butter on top. It was just perfect. The butter gave it just a bit of a kick without being at all overwhelming and it just hit the spot. The sauce is fairly similar to one I make already, this was just a little thicker, and I think had more butter than I usually have in mine. Definitely have to give it a shot at some point.
All in all, it was a fantastic weekend, and I’m now resisting the urge to rip out my electric cooktop and finally replace it w/a gas range. :)
