Wednesday, March 2, 2011

Pre-Wedding Checkup

My Beloved's younger daughter is getting married. She found a delightful man and they are planning a July wedding. Her mother called me the other day to ask if I wanted to co-host a wedding-day brunch for Katie and all the women who are coming from afar for the wedding; of course, I jumped at the chance to honor Katie - she's a pretty special young woman in my life.

We talked about a couple of places where we might hold such a brunch; one of them was Camino on Grand Avenue in Oakland, a place we had never been, so My Beloved and I were eager to check it out. It turned out that Katie wanted to treat us to brunch to celebrate my last birthday, too, so we all agreed to meet at Camino. We drank a glass of their carefully ground and brewed coffee while we caught up with all the wedding progress so far. Always a delight to have the bride-to-be all to ourselves!

Here's my brunch choice, a wood oven-baked egg with herbs and cream. The color on your monitor does not need adjusting - the yolk really was that rich an orange - and the flavor matched the color for deep, eggy richness. I was glad I ordered a single - two might have been too much. The egg was baked with about a tablespoon of cream plus minced green onion, fresh parsley and perhaps fresh tarragon? I'm not sure but, whatever they were, the flavors worked well together. The cream was just enough but not too much, and the egg was perfectly cooked with a firm white but liquid yolk. I used their homemade bread to soak up all the flavorful cream-and-herb goodness.

It was so good that it dispelled my horror of baked eggs, acquired when I was at boarding school in the south of France and was served baked eggs à la cockroach one scary spring day. When I protested, the school chef gave me an impressive Gallic shrug and proclaimed, "Tant pis! C'est la saison!" (Too bad. 'Tis the season). Needless to say, my enthusiasm for baked eggs waned dramatically from that day to this. Still, feeling fairly certain that Camino would never serve eggs with insects, I took a chance and was amply rewarded for my fortitude.

Katie had rabbit ragout topped with a poached egg and My Beloved went for the French toast with fruit compote - we were all happy with our choices. Clearly, this place checked out well as a setting for a pre-wedding brunch.


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8 Comments:

Blogger Greg said...

A beautiful egg.

Wednesday, March 02, 2011  
Blogger namastenancy said...

A beautiful egg indeed for a happy celebration. May the bride and groom to be have many delightful years ahead of them.

As for that chef - Tant pis indeed! I've give him the finger and a big MERDE!

Wednesday, March 02, 2011  
Blogger cookiecrumb said...

Wow. Looks good. I nearly posted a similar egg photo this morning; glad I waited!
So did you all agree Camino would be your choice for the party?

Wednesday, March 02, 2011  
Blogger Zoomie said...

Greg, it was glorious, as eggs go and the technique of baking eggs is one I think I will experiment with.

Nancy, thanks for your good wishes. The chef was actually quite funny - just very philosophical and accepting about the existence of roaches in eggs, with a sort of "C'est la vie" attitude. She gestured to a whole tray of them, each with its own roach! She was clearly planning to cook and serve them anyway!

Cookiecrumb, I'm going to try baking eggs like this myself - it seems pretty simple and it was very good.

As to Camino, I think it will work very well for a ladies lunch but My Beloved would have preferred somewhere with more meat on the menu and less frou-frou ingredients. He's not invited to the ladies lunch, however, so Camino will do nicely. Katie loves it.

Wednesday, March 02, 2011  
Blogger Chilebrown said...

Maybe I am not experiencing the love in this picture. I am sure it tasted great, but I think it might be a good entry in your contest.

Wednesday, March 02, 2011  
Blogger Zoomie said...

Chilebrown, what's not to love about a beautifully cooked and photographed egg? :-)

Thursday, March 03, 2011  
Blogger Chilebrown said...

It may be beautifully cooked and photographed but it looks like a yellow moon surronded by a cesspool of white foamy raw madness. It just does not look appetizing to me. I think maybe I must be missing something.
I guess it is tailor-made for you.

I am still your number one fan.

Thursday, March 03, 2011  
Blogger Zoomie said...

Chilebrown, I'm glad you are still a fan, even tho' you are wondering about my sanity, egg-wise.

Thursday, March 03, 2011  

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