Recently I was invited to an Island’s Restaurant event to try out some of their new menu items.
The thought of Island’s does make me a little nostalgic as it was a common hangout during my UCSD days.
We started with three new cocktails: Paradise Mai Tai, Maker’s Wedge and Jager Bay. The highlights for me were the Mai Tai and the Jager Bay. The Mai Tai comes in a tall skinny glass and the sweet pink cocktail is only 149 calories.
The Jager Bay was really sweet, much sweeter than I expected. It’s quite potent but you can’t tell when drinking it, so you do need to be a little careful.
Next up were some new appetizer sliders, topped with caramelized onions and bacon.
Aside from the caramelized bacon, these were your typical sliders. I thought the meat was a little on the dry side.
This weekend I had to say goodbye to a good friend. She moved to the east coast for a new job venture. We had one last lunch together before she left and I decided to bake up some treats for her, a care package if you will.
With my leftover wedding supplies, I was also able to put it in a nice box and tie a pretty bow. This was my first time making these cookies and I was really pleased with how they look.
Bitter+Sweet opened in Cupertino last year and has become quite the popular cafe, most famous for its red velvet latte and Humphrey Slocombe ice cream. I visited it during a trip home shortly after it opened but didn’t have my camera. Instead I used my camera phone and while I love my phone, the camera really really sucks.
So I never did a post on it. I recently visited again on my latest trip back to the South Bay Area. My main reason for going is that they serve Humphrey Slocombe ice cream. No need for me to drive all the way up to San Francisco, though it does cost more to get it from Bitter+Sweet.
On this occasion, they were out of my favorite: secret breakfast. Instead, I opted for Sweet Summer Corn.
To my delight, the ice cream really tasted just like sweet corn.
DH chose the After School Special (Chocolate-covered Ridge potato chips swirled with caramel in Tahitian Vanilla)
Super sweet, just the way DH likes it. The potato chips stayed crunchy since they were coated in chocolate.