Tag: bacon

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Quiche

Quiche from Armsby Abbey on Main Street in Worcester, MA
Quiche from Armsby Abbey on Main Street in Worcester, MA
Quiche — Sundried Tomatoes, Roasted Leeks, Crimini & Shitake Mushrooms, Smith’s Farm Smoked Gouda and local organic Eggs served with a side of fresh dressed local greens.

Being that it was brunch, a Bloody Mary sounded perfect and being that we were at Armsby Abbey I knew I would have many quality choices. I decided on a Bloody Mary with jalepano, lime and olives in a sea salt and pepper rimmed glass. As soon as our drinks were delivered to the table, I was disappointed….not in my drink, but in fact that one of my dining companions got huge thick slice of bacon in their Bloody Mary and I had overlooked the option on the vast menu; next time the bacon will be in mine for sure!The brunch at Armsby Abbey has always been on my radar but for some reason, I just haven’t been able to get there. When our Foodies group decided to go, I was more than excited to be part of it.

The restaurant prides itself on locally grown and sourced ingredients and everything on the menu looked appetizing. I decided on the Quiche which had sundried tomatoes, leeks, shiitake mushrooms and gouda and came with a side salad of freshly dressed local greens. The portion, while not super-sized, was sufficient. The crust was moist and flaky and held the ingredients together nicely. The egg was fluffy and the flavors were outstanding; particularly the mushrooms and leeks which infused a strong contrast to the simple egg concoction. The side greens also provided a contrasted to the quiche with tangy, yet not overpowering dressing.

The decor at the Armsby Abbey is comfortable with rich wood tables and bar, exposed brick and black iron railings and works perfectly for a relaxing and flavorful brunch experience. -JG

 

I have to say that breakfast is my favorite meal so when Worcester Foodies decided to check out Armsby Abbey for brunch I was very excited. A quick glance at the menu revealed many delicious yet carbohydrate laden dishes, then I found what I was looking for: a low carb, filling, and tasty meal. The Quiche sounded perfect, “Sundried Tomatoes, Roasted Leeks, Crimini & Shitake Mushrooms, Smith’s Farm Smoked Giuda and local organic Eggs served with a side fresh dressed local greens.” Of course I would need to add a side of bacon with that!

All I can say is: Superb! I can’t think of anything that I would change — from the delicious spicy Bloody Mary, the fluffy perfectly cooked quiche, the fresh salad, the crisp thick bacon, to the friendly professional wait staff — all perfect. If you are looking for special treat and a great way to start a Sunday this winter you need to have brunch at Armsby Abbey.  -RS

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Blackened Shrimp and Remoulade Sauce

When I heard Worcester Foodies was heading to Gumbo, I was excited to head there again. Even though it has only been open a short time, I had previously been here 2 times each with a different set of friends but the food kept drawing me back.  Knowing that the menu was extensive and covered a variety of Cajun favorites I was looking forward to trying something new once again. Previously I had tried the Gumbo, Jambalaya, Grits, and fried green tomatoes which I thoroughly enjoyed so I knew this time I had to try something a little different. Peaking my interest this time was the Blackened shrimp dinner with a choice of a side and your choice of a sauce. Picking what to blacken was no easy task as they had about 10 different proteins that you could get blackened but shrimp had my calling that night. I was pleasantly surprised when they asked if I wanted mild, spicy or extra spicy for my blacken seasoning. Of course I had to go with extra spicy.To try and match the spiciness of the blackened shrimp I went the Remoulade Sauce. Normally remoulade is served with shrimp. For my side, this time around I was thinking I need some vegetables, so Creole Green Beans were ordered up.

After enjoying a small appetizer of French Quarter Tart (a tasty combination of ale caramelized onions, herbs de provence and Gruyere cheese baked in a savory pastry crust) I was anxiously waiting for the main meal. What caught my eye was the plate coming toward me with a heaping pile of blackened shrimp that looked like they had a fair amount of the seasoning coating the shrimp. With blackened foods, the  flavor comes from the seasoning so the protein needs to be coated entirely. While I enjoyed the shrimp I was hoping it might have been a little spicier – I noticed some shrimp just had a light coating. Loved the Remoulade sauce – I could have eaten it on its own but dunking the shrimp into the sauce is a must. The sauce was a very traditionalcajun sauce with the flavors of mustard, garlic, a little mayo, some paprika and pulling it all together some cajun seasonings.  The green beans were mixed with some cooked tomatoes, pieces of bacon and some green pepper. Normally I don’t really enjoy cooked tomatoes but these small pieces seem to complement the green beans and who doesn’t love bacon.

This dish was the right portion size for me though some with a really ravenous appetite might have been wanting more. Might be a good time to try another side dish, maybe the Jalapeno Grits. Yum, after eating these I know you will be wanting more grits. I know I will be heading back to Gumbo to try yet another dish… hope I see you there! -MM