Sun Sentinel Palm Beach Edition
Blue Moon’s Key lime pie
Q. Everything on the menu at Blue Moon Fish Company, a wonderful restaurant in Lauderdale-by-the-Sea, is excellent. The ambience and amazing food is outstanding. Their Key lime pie is a very special treat and the best I’ve ever enjoyed. Do you think that you can get them to part with their recipe? — Suzanne Bianco, Pembroke Pines
A.
Chefs and co-owners Bryce Statham and Baron Skorish made a huge splash in the Lauderdale-by-the-Sea food scene when they launched Blue Moon Fish Company (4405 W Tradewinds Ave, Lauderdale-by-the-Sea, 954-267-9888, bluemoonfishco.com) over two decades ago. They continue to lure devoted regulars and curious tourists with delicious food and scenic deckside, Intracoastal views.
But the attractions don’t stop there. Twofor-one lunch specials Monday through Saturday are also a big draw. As well as their Sunday brunch that causes quite a stir with bottomless mimosas, Bloody Mary’s, champagne and unlimited selection of food to satisfy any taste, from made-to-order omelets to a carving station, pasta station, salad bar, raw bar, small plates and a tempting spread of house-made desserts.
It’s rare these days to find a restaurant that employs a full-time pastry chef. Most succumb to frozen food service offerings. Executive pastry chef Maria Perera has been satisfying the sweet tooth at the waterfront eatery for 18 years. She’s known for her made-to-order souffles, New York style cheesecake, icky sticky white chocolate bread pudding and of course, her Swiss meringue Key lime pie. It’s not unusual for Perera to go through 50 plus orders of pie on a busy night.
What’s her secret? “The consistency is so creamy that people mistake it for a cheesecake. And while most people use a whipped cream topping, the Italian meringue adds to the great texture,” she explained. No wonder Suzanne asked for the recipe. A special thanks to manager Paula McConville for making it happen.
Q. My husband and I have been going to John G’s for many years. I always order the gazpacho, which is superb. Do you think they would part with the recipe? — Tina Moreau, Lantana A.
The gazpacho has been on the menu at John G’s (264 S. Ocean Blvd., Manalapan; 561-588-7733; johngs.com) “forever,” according to co-owner and all-round pleasant person Wendy Yarbrough. Yarbrough’s brothers, Keith and Jay Giragos, keep things humming like a well-oiled machine in the kitchen. Consistency and fresh ingredients is their mantra. The Sun Sentinel ran the recipe seven years ago and it remains the same. If it ain’t broke, don’t fix deliciousness.
John G’s gazpacho is loved for its madefresh appeal and flavorful combination from a variety of vegetables. It’s a classic that never goes out of style, like John G’s itself, now in its fifth decade.
I personally appreciate the recipe’s healthy profile and could make a meal out of it. With temperatures on the rise, this is one recipe you’ll want to keep close at hand for cool refreshing summer meal entertaining. To make it even more attractive, it’s best made ahead of time and allowed to sit in the fridge overnight so the flavors meld and you’ll have it at the ready when guests arrive.