Photo by Travis Rainey
Next, a whole mess of corn dishes: Art director Ingu Chen brought Sweet Corn Shortbread topped with an ethereal dusting of Maldon flakes, and senior Test Kitchen editor Jesse Szewczyk pitched in with the loftiest Midwestern Cornbread, both from Great Bakes.
Onwards with more beige food. Honestly our favorite. Associate Test Kitchen manager Inés Anguiano was stationed by the grill, firing up carne asada to top off nachos from Foods of La Frontera. Associate visuals editor Marc Williams snuck a bite of the steak before it got piled on: “Have to make sure its not poisonous,” he said.
Photo by Travis Rainey
Photo by Travis Rainey
The nachos sat alongside two sweets (who says dessert has to come last): S(esame) B(utter) & J(am) Bars from Carla Bakes and a dazzling pink Triple-Pomegranate Cake from The Dessert Table. Senior Test Kitchen editor Shilpa Uskokovic carefully crowned the top with the jewel-like fruit.
Beside the dessert sat a crystal coupe overflowing with Caramelized Shallot Dip from Every Leaf, Every Stem. Plus a white sangria mixed with a medley of berries (Perini Ranch Steakhouse Cocktails again), thanks to resident bartender Chris Morocco. A crisp bevy at 12 p.m.? Nothing wrong with that.
