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Maggie Goes to the Dog Star

We swung by the Dog Star Tavern today on our walk.  Crystal, the Sunday daytime bartender, is really going all out with the garnish on her famous Bloody Mary.  The garnish includes bacon, an olive, cheese, jalapeno pepper, red pepper, lime olive, celery, and yes, right on top is a Krystal burger.  It is almost a lunch buffet perched on top of a really good Bloody Mary.  Maggie was ready to launch herself over the bar at the garnish.  Did you say “bacon”?

To all of our Canadian followers….  A Bloody Mary is just like a Bloody Caesar except they use tomato juice instead of Clamato juice.  The same garnish can be used either way.  

New Bubbles at the Addison

After another brutal afternoon of wine tasting on the Addison’s veranda we have decided on some new additions to our Happy Hour adult beverage list.  Soon we can celebrate the Italian lifestyle (that is right off of the Mionetto brochure) with semi-sparkling wine cocktails.  The Mionetto Spriz has flavors of orange and enticing herbs (again, their brochure!) and the Ugo has notes of elderflowers and other natural flavors.

We’ll be serving these new cocktails on the veranda just as soon as we get them delivered.  Splits of the Spriz and Ugo will also be available along with splits of a Prosecco and Moscato in what we call a “Bucket o’ Bubbles” for you to share on your own porches.  Sparkling, sweet and delightful.  Just like me! 

Chicken on a Can

We are constantly expanding our kitchen repertoire at the Addison.  Usually the experimentation is for the guest menu but once in a while we like to try new food for our own personal meals.  Today was such a day.

Today I celebrated the end of one of my years (57th) and the beginning of another.  Lee, number 1 daughter and Addison’s Operations Manager, presented me with a Beer Can Chicken cookbook.  For those of you unfamiliar with the concept, you use a can of beer as a roasting stand by sliding the chicken over the opened can of beer.  Then you stand the chicken on your grill (I use charcoal) and cook away!  The steaming beer keeps the meat nice and moist through the process.

There was no time like the present so I lit up a pile of charcoal and cooked up a chicken.  I started basic, having never done this before, but the results were impressive.  Moist meat, evenly cooked with a delicious flavor that you just don’t get without a can of beer stuffed up inside the bird.  Not a lot of work either.  Once you get it set up you just leave it to cook without flipping or fussing.

Yes, the can you see sticking out of the bottom of the chicken is a 16 ounce Pabst Blue Ribbon can, my personal beverage of choice.  I didn’t think a smaller can would work but the 16 ounce tall-boy fit perfectly.  Next week….  Chicken Tandoori!  I just have to find some Indian beer.

Trivial Pursuits

We wandered down to HalfTimes Sports Bar last night to join in the team trivia night.  We met up with a couple of friends and formed the most trivial minded team in the history of the sport.  We were in the lead all through regular play but blew it on the last Final-Jeopardy type question.  A great time was had by all.

Presenting to you, in the photo, Team Le Cloaf, with Smilin’ Liz, Julie from Le Clos, Shannon and myself.  That is John and Bretta in the back of the photo.  Together they run HalfTimes and seem to be having a good time doing so.

Here is a trivia question for you…..  When is the last time Shannon and I played team trivia?  Hint: It was at Luigi’s bar in Kelowna and we weren’t married yet.

Putt Putt Old School

John, from HalfTime Sports Bar, invited me to join their team for an evening of league putt putt.  About twenty teams participate, mostly from downtown businesses, every Tuesday night through the summer. 

This is old school putt putt played on a retro course down by main beach.  No waterfalls, animatronic dinosaurs or even windmills, just stretches of green carpet, ramps and blocks of wood for obstacles.  Check it out the next time you are at the beach.  They even serve ice cream.

We were playing against Blue Moon Pizza, a real locals favorite restaurant.  It was close but we managed to beat them and ended up about mid-field overall.  I even managed to sink a couple of holes in one.

A Great Music Weekend Coming Up!

A big music weekend coming up!  The tunes start of with the Beech Street Blues Band (photo) playing a free street concert on Friday evening.  This is part of the Sounds on Center concert  series that is played down at the end of Center Street on the first Friday of each month throughout the summer.
On Saturday we have the Going Coastal Music Festival in Central Park, just a couple of blocks from the inn.  There is a big rib cook off all day long and the music gates open at 5PM.  The concert features KloB (soul for the upside down blues man), Zack Deputy (island infused drum and bass) and Grandpa’s Cough Medicine (Bluegrass).

Lots of great music with something for everyone!

Memorial Day Weekend

There was a good sized crowd at the Armed Services Memorial in the marina this morning for the Memorial Day service.  Arte, US Army veteran and daytime bartender at Sandy Bottoms, gave a stirring speech remembering those who have given their lives in service of their country.

The town is full this weekend with absolutely beautiful beach weather.  Temperatures are in the mid 80s and the humidity hasn’t even shown up yet.  Add a nice ocean breeze and you have a perfect beach weekend! 

While you are out celebrating the long weekend with beach time, barbecues or just hanging out with friends and family please give pause to remember those in the armed services who gave their lives so that we can enjoy the freedoms that we have today.

The Back Door of Le Clos

I have rambled on frequently about the incredible dining experience of our local French restaurant, Le Clos.  The food, the service, the wine list and did I mention the food?  Le Clos is a great place in which to celebrate a birthday or anniversary or just to have a great meal.  We usually save Le Clos for when family or special friends are in town but I do sneak a little Le Clos into our weekly diet.

Sometimes, if we don’t feel like cooking dinner but crave a great salad, I’ll walk Maggie Doone down to Le Clos by way of the Dog Star Tavern.  I can’t take Maggie Doone into the restaurant through the front door so we go around to the back door (photo) and pick up our salad there.  And what a welcoming back door that overlooks the herb garden behind the restaurant with a warm welcoming glow!  Our salad of choice?  The Le Clos Caesar Salad with grilled chicken.  The salad is never too heavy with dressing (awesome dressing!) and the grilled chicken is always spot on. 

Thank you to the management of Le Clos for accommodating my special needs (showing up at the back door with my little dog right in the  middle of a busy dinner service) and a big thank you to Katie for always making sure that our salad is tasty!

Celebrity Bartenders, the local top 10

It isn’t every day that I get on the same list as John Grisham but it happened this week.
One of the local newspaper columnists dragged up a Top Ten list of local “celebrities”, including me, that would make good bartenders for your next charitable event.  The local celebrities were described with glowing terms such as gorgeous, gifted and affable, genial, talented, congenial, funny and hot.  My descriptive adjective was “quirky”.  I guess I can live with that. 

Pulling up the end of the list in the number 10 spot was John Grisham.  I’m not sure if he can be considered as a local yet as his house is still under construction but seeing as he is the only person on the list who is an actual celebrity I guess the number 10 spot isn’t too much to give.

Of course, we all know who the real celebrity at the inn is, Maggie Doone.  Here she is at the Addison’s front desk, ready to check you in!

It was a great weekend at the Addison, filled with family and friends and capped off with the marriage of my son, Matt, to his bride Rachael.  Family on both sides came from all over Canada to help celebrate the wedding.

We started off with a cookout at the Addison on Thursday with about 50 guests being served hamburgers, hot dogs and some fresh caught black drum.  Local duo Hupp and Ray came to play the music for the evening.  Matt and Rachael were dressed in their finest Monty Python royal garb provided by Best Man and brother, Dan.

The main event was on Saturday.  There were too many people at the wedding to have it at the Addison so the Omni Plantation was chosen as the venue.  That is our newly expanded family shown on the lawn at the Plantation.  You all know my bride Shannon, the Addison’s Operations Manager and best daughter Lee, the bride Rachael, groom Matt, me next wearing long pants for the occasion and Best Man Dan. 
A good time was had by all.  I was honored with Matt’s request that I perform the service.

The last of the family members checked out of the Addison yesterday, the happy couple is on their honeymoon in Europe and we are back to running an inn.  We have a full house this weekend with another small wedding.  Breakfast this morning:  Muffins-That-Taste-Like-Donuts, fresh Fruit Salad and Croissant French Toast.  Gotta go, it’s time to bake the donuts!    

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