Carmen was home over the holiday weekend. She had a doctor’s appointment on Tuesday, that led to me being off of work. So we ended up at Emeril’s Coastal Italian in Destin for lunch.
We shared the coastal board (a daily special that varies) which had olives, marinated blue crab claws, and artichokes and crab. It was yummy, and a perfect size since we decided to have dessert!
They have changed up the plating, which gave us much more of a serving of the Olive Oil Cake – okay! It used to be served in the (picture in the link) cups but this is a huge slice and is AMAZING! I have added Emeril’s recipe in the link —if you have the gumption to make it. I think I might try to one of these days. But to have the entire cake at my disposal might not be a good thing. We ended up taking half of it home even after sharing it.
Although the food was wonderful, time with Carmen was better. Always good to have her home.
Blessings!
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.
I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season. 
And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
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