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 Joanna Adduci is a Northport resident, currently working as a writer. She has a B.S. in Journalism from St. John's University and is active within her community working as a blogger and musician. She enjoys cooking, traveling, hiking and performing with her dad in their LI-based cover band, Next Generation. Joanna can be reached by e-mail at: joanna.adduci10@gmail.com. |
| “That Brunch Spot” a pop-up engineered by Executive Chef Joe Kaye, appeared at Park Lounge in Kings Park during the last few weeks. While brunch options in Long Island are far and few in between, Kaye is whipping up inventive, exciting dishes featured only on select, admired menus throughout the country. Nothing about Kaye’s menu is generic. Entrees include The Colorado: Chili Verde, Panko Encrusted Polenta Cake, Two Fried Eggs, Refried Beans and Tortillas. Next up is The Louisiana: Yellow Grits, Aged Cheddar, Shrimp, Andouille Sausage, topped with a Sunny Egg. Bananas Foster French Toast: Thick Cut Country Bread, Bananas, Brown Sugar, Dark Rum, Cinnamon, topped with Whipped Cream. If you’re searching for something a bit more unique, perhaps the Croque Monsieur French Toast would suit your tastes – a rich, but not overpowering blend of Country Bread, Ham, Aged Cheddar, topped with Béchamel. Chef Joe Kaye offers the classics, labeled “The Old Stand By’s” such as Pancakes, Eggs, Belgian Waffles and French Toast. On the lunch side of things, he offers Sliders, Sandwiches, Soups and Sides. Sliders include Chorizo: Chorizo, Mexican Frying Cheese, Black Bean Spread and Pico De Gallo. The Pulled Pork is topped with Mango Chipotle BBQ and House Made Slaw, while the Pastrami is loaded up with Swiss, Kraut and Mustard. Sandwiches include the beloved Cuban (Pulled Pork, Ham, Swiss, House Made Pickles and Mustard) and Grilled Chicken (Brioche, Grilled Chicken, Roasted Red Pepper, Fresh Mozzarella and Pesto). Sides range from your typical “bacon” and “home fries” to the rarely appreciated Scotch Egg (a hardboiled egg wrapped in chorizo and deep fried), Biscuits and Gravy or Pastrami Hash. Perhaps the most mentionable aspect of Kaye’s menu is the use of quality, hand-selected ingredients. Each ingredient, each sauce – is carefully selected and crafted to order. You can taste the genuine appreciation and passion Kaye has for his food, and perhaps experience the backstory behind each creation – such as the southern roots in the Shrimp and Grits, or the hearty, rich Croque Monsieur. If anything, it is certainly refreshing to come across a Béchamel on a Long Island brunch menu. Although Kaye's prior experience is in the catering field, his creative, cultured menu and skill-set make him a prime candidate for this pop-up. His experiences and worldly travels have certainly influenced and molded many menu additions, and this is special, to say the least. When I asked him what to order he replied, “Everything is on the menu for a reason, they all have a significance”. That stuck with me. Instead of merely endorsing one or two best-selling entrees, he placed value on each and every menu item – ensuring his passion and belief in his food. Passion and belief I was surely convinced of by the end of my meal. Next time you’re searching for something different, or looking to spice up your brunch repertoire, visit their Facebook or website to see where they’ll be appearing next. |
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20 lucky winners will win $500 each in prizes totaling $10,000. 