THE COBB Thursday, October 10, 2013
Chef wants to impress important guest. Pantry’s bare. Chef panics. Chef mixes together what’s available on-the-fly. Chef prays.
Guest’s flummoxed, but hungry, too. Guest eats. Guest smiles. New dish born. New dish imitated. New dish now the law of the land.
And that is how the Cobb Salad was born. Or so they say.
Served in a bowl that’s as big as your head, it’s got most of the major food groups: veggies (romaine, tomatoes, avocado), meat (grilled chicken and bacon lardons) and dairy (blue cheese crumbles, ranch dressing and eggs, if you classify eggs as dairy).
The only thing missing are those pesky carbs.
But if you’re in the mood for some, we can whip you up a Cobb Omelet, too, which we’ll pair with some house-cut hash browns and toast.
Omelet or Salad. It’s never too early (or too late) for a Cobb.
Omelets served at breakfast and brunch.
Salads served at dinner and lunch.
Both served at late night.