My Triangle Bucket List is coming together nicely. And deliciously.
This weekend, I had the pleasure of engaging in a two-fer. As in I hit one spot (Crook’s Corner) twiced and enjoyed the most delicious, mouth-watering, and memory inducing dessert of all time.
Crook’s Corner is a Chapel Hill staple, touted by The New York Times as “Sacred ground for Southern foodies.” The head chef and mastermind behind this slice of heaven, Bill Smith, has been in the final four for Best Chef Southeast by the James Beard Awards. And I’m lucky enough that a solid chunk of my buddies work at this establishment (Sunday brunch, it was all I could do to stop saying “HI!” to friends).
The ambiance outside is all pigs and hubcaps, and a kitschy hodge podge of piggies decorates the inside.
I’m not sure if it’s the decorations or the food, but the restaurant definitely makes me wanna pig out!
Thursday night, after dining on the tasty mudbugs at the Rockfish Crawfish Boil, I was alerted (via Twitter) that the limited engagement honeysuckle sorbet (the feature on my Bucket List) was featured on the Thursday night menu (their menu changes regularly, I love it, always a surprise.)
After calling to be certain they still had some of the sweet treat (it’s a hot ticket item that goes fast), I dragged Amanda along with me for dessert.
Served in a tiny chalice, this nectar was presented with a sprig of mint leaves and two spoons. Talk about romantic….
I couldn’t wait for the first bite…
Oh sweet mother of all things tasty.
I don’t know how one bite could convey so many tastes… It was sweet, it was fresh, it melted the moment it hit your tongue… it reminded me of sunshine, of bike rides, of summer and the shore. Swing sets in each scoop, my brothers and sister running over to the one bush on my grandparents’ street that always provided ample honeysuckle.
I got the inside scoop on how it’s made from one of my buddies/waiters. Apparently, Bill Smith rides his bike around at night time (the best time to pluck the blooming blossoms) with a beer and a bucket, emptying one and filling the other with tiny flowers. He puts the flowers in cold water and lets them soak for 24 hours, turning the water into a virtual essence of honeysuckle. Then (I assume) he pours the mixture (sans actual blossoms, which have been strained out) into an ice cream maker and VOILA! Heaven.
I Amanda spotted Bill himself, and I made sure to thank him for all he does for the Chapel Hill food scene, as well as for creating numerous meals I’ve enjoyed over my past 7 years in the area.
I loved it so much that I came back on Sunday for brunch, and enjoyed a teensy bit more, due to my secret sneaky hookups in the back (they didn’t have it on the menu that day… but I know a guy, or four). Brunch should ALWAYS come with dessert.
Triangle Bucket List, you are one of my best (and tastiest) ideas ever.