Well, as I said before, it’s home show season for my husband. This weekend was no exception. He was at the home show in Ocean City at the Convention Center this past weekend. With a prime spot at the entrance, he had a very productive, busy weekend. After the show it’s time to relax and we have the perfect spot, Liquid Assets, or LA.
It’s a pretty cool place. It’s a package store that sells liquor, beer, and wine. There is a sizeable bar in the center of the store, with tables and couches and various places to sit and eat. The walls, lined with bottles, coolers of beer, old wine barrels and crates, make up the decor to create an eclectic atmosphere. But, the food is the star of this place. You must go! Be prepared to wait, they do not take reservations and the place is always packed. The drinks flow freely, and the staff could not be more attentive.
The menu includes items such as house made Pate’, various varieties of oysters, seafood potpie, steaks, sandwiches, fresh salads, and homemade doughnuts. Their bread puddings change with the season and are fantastic. There are a vast array of cheeses to choose from and meats so that you can indulge in a Charcuterie’ board. It’s great to pick out your favorites and share over cocktails. But these are just a few items, their menu is on line.
We went with our friends Jennifer, and Kevin who also participate in the Spring home shows. We introduced them to LA after realizing they loved food as much as we do. We actually went there twice this trip. They became fast fans and like us, know they are going to get good food and great service.
Our meals were great! Both Jennifer and I love roasted brussel sprouts. They prepare Buffalo Brussel Sprouts with Blue Cheese dressing on the side as a starter. Honestly, I could have made that my meal. It’s more than an ample portion and huge on flavor. Of course my Vodka Martini with Blue Cheese olives didn’t hurt my feelings either.
I am proud to say that I duplicated the recipe and it was just as satisfying. I roasted my brussel sprouts, halved, tossed in olive oil and salt and pepper. I cooked them until they started browning and were al dente. Then they were finished under the broiler so they were extra crispy. Out of the oven, with a toss in my favorite buffalo sauce and a side of blue cheese for dipping. They turned out great.
My Buffalo Brussel Sprouts will keep me happy until I can dine there again! When your in Ocean City, stop by there and try them out. I guarantee it will become a fast favorite for you too.
Til next time,