Chef Christopher and his talented team are excited to bring you our wonderful culinary treats. We use the freshest and best ingredients and base our food on classic cuisine but we add a little tropical twist. We will feature some tasting menus, including an Oktoberfest menu, and some Iron Chef tasting menus throughout the year including special Menus During the Holidays. We look forward to being your neighborhood Cafe for years to come. 

 

 

Interesting Links:

http://www.epicurious.com/

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Instead of simply picking up a case of beer to share with guests during the big game tonight, why not spice things up by making beer cocktails? In this feature, we share recipes for five beer cocktails, including some oldies-but-goodies, a few reinterpretations, and a couple of brand-new cocktails created by the nation's top mixologists.


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 News 
Monday, 02 October 2006

COME TO THE COBBLESTONE CAFÉ FOR BRUNCH DURING THE MONTH OF OCTOBER FOR

 FREE MIMOSA & CHOCOLATE FOUNTAIN

 

Brunch..just the word conjures up thoughts of leisure and decadence. After doing some research I found out why.(from Guy Beringer in his 1895 article: "Brunch: A Plea")."WHY NOT A NEW MEAL served  around noon, that starts with tea or coffee, marmalade and OTHER BREAKFAST FIXTURES before moving along to heavier fare? By eliminating the need to get up early on Sunday, BRUNCH would make life brighter for Saturday night Carousers. It would PROMOTE HUMAN HAPPINESS in other ways as well." Beringer followed up by saying: "BRUNCH IS CHEERFUL, SOCIABLE AND INCITING. It's talk compelling. IT PUTS YOU IN A GOOD TEMPER, It makes you satisfied with yourself and your fellow beings, IT SWEEPS A WAY THE WORRIES AND COBWEBS OF THE WEEK."

Well, I don't know about Cobwebs and Saturday Night Carousers, but I do know that Brunch is something that I always look forward to AFTER CHURCH ON SUNDAY. The longer the sermon, the bigger my appetite. I usually have a big appetite for Eggs Benedict, another 1890's creation. (Note the coinciding of the creation of brunch with Eggs Benedict.)..The story credits a Mr. Lemuel Benedict who requested toast, bacon, poached eggs, and a small pitcher of Hollandaise to help treat a hangover. If true, Mr. Benedict appears to have been the first to recognize the therapeutic effects of eggs benedict. 

 

DURING THE MONTH OF OCTOBER, come into THE COBBLESTONE CAFÉ for SUNDAY BREAKFAST OR BRUNCH AND ENJOY A FREE MIMOSA and several trips to the CHOCOLATE FOUNTAIN just for mentioning that you read this article.

 

 

CLASSIC EGGS BENEDICT

Servings: 4

Chef Christopher

 

4 English Muffins split in half

8 slices of Canadian bacon

8 extra large eggs

Chopped parsley for garnish

 

Easy Blender Hollandaise Sauce

6 egg yolks

1 ounce lemon juice (1/2 lemon)

1 ounce warm water

8 ounces of warm, melted butter

While blending eggs yolks, water and lemon

juice, pour warm melted butter into blender

until emulsified. Season with salt and pepper

and keep warm for service.

To assemble Eggs Benedict: place Canadian

Bacon on toasted English muffin and top

With poached Egg and hollandaise

 

 

For your health...

  • Substitute tomato slices and wilted spinach for the bacon for a healthier yet still very tasty Eggs Benedict Florentine.
  • Try smoked Salmon instead of bacon for a tasty Eggs Benedict Norwegian style with a sprig of fresh dill.
  • Our most popular Benedict is our Maryland style with crab cakes, poached egg and a Creole hollandaise,  which is enhanced with our famous remoulade sauce.

 

Chef Christopher has been operating the Cobblestone Café and A Culinary Celebration Catering for 10 years now, and he and his wife Elizabeth are excited about the restaurant's new location in the County Line Plaza in Tequesta. If you have any questions or comments about this journal or executing a recipe, please email to: chef@aculinarycelebration.com.

POSTED BY: Chef Christopher AT 12:01 am   |  Permalink   |  E-mail this

Enjoy some of our Famous House Dressing


The Cobblestone Cafe
560 North US 1
Tequesta , Fl 33469
Phone: 561-747-4419

Lunch: Mon-Fri  11-2
Dinner: Mon-Sat  5-9

Email: chefbenbailey@gmail.com

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