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The drive to Nick’s Cove on Highway One, whether you’re coming from the north or south, is one of the most beautiful rides one can experience. And then to have Nick’s right on the bay as your final destination is nothing less than a dream. As a native to Chicago my two hour commute from the suburbs is long in the past and I couldn’t be more grateful for my peaceful drive through the bright green hills and views of the bay. I’ll never forget my first month here in January when the fog was thick and the roads were slick thinking, “I am not in Chicago anymore!”
It is true that people always stop in or call to ask about the weather in our winter months and all of us agree that the light mist and fog rolling in makes it that much more special. The weather is never promised whether you’ll see a beautiful sunset from the views in our restaurant or rain storm that flood your boots. As a guest at Nick’s we always encourage you to cuddle up next to your rustic wood burning stove — just don’t forget to pick a box of our hand crafted s’mores beforehand. For those who are stopping in just for the day, take advantage of our boat shack, but again don’t forget to stop at the bar for one of our seasonal cocktails!
I have so many ideas for the fall dessert menu at Nick’s, but I can’t put all of them on the menu at once! Since figs have the earliest (and the shortest!) season of all the fall fruits I love, they will be my primary focus. My newest dessert that is going on the menu today uses black mission figs, honey, balsamic vinegar, and Bellwether Farms sheep’s milk Greek yogurt. I am also a little bit in love with Bellwether Farms— their sheep and cow cheeses continually blow me away, and their Greek yogurt is perfect for this dessert: thick, creamy, tangy, and so silky. It’s a beautiful match for the sweet honey, tart vinegar, and juicy figs.
It is hard to believe that it’s January 2016 … the past year has flown by with such elegance and grace. Looking back at 2015, it’s very clear that it was the best year to date for Nick’s Cove. For example … the multitude of seriously happy guests who were quite generous with their kind words was plentiful (and oh-so-appreciated); a few exciting awards for our restaurant and cocktail program; the introduction of new and exciting offerings for our guests (sailing and tug boat); watching the Croft grow (literally and figuratively) and then reaping our rewards as guests enjoyed eating what they just saw growing in the garden; watching and experiencing the creativity and cohesiveness of our management team; and while, yes, I did feel a twinge of guilt for enjoying all the gloriously sunny days we had during the winter, the weather was insanely indulgent!
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