Melon means summer. So does fresh herbs. This Giada De Laurentiis recipe combines melon and mint to produce a summer fresh fruit salad that stands above the rest.Our garden is full of mint. It grows wild, and is a perennial that spreads, so each year our abundance increases. I used to fight it, but it turns out, most animals, especially deer, don’t like it’s fragrance and since I can use all the help I can get keeping the wildlife away from my plants, I just let it grow. I also found that it was much easier to find new recipes and ways to use the mint, than to try and fight its invasive ways. One of those recipes I found was this melon salad with mint.This recipe is delicious, can be made in advance, and sure beats any fruit salad from a store! It is perfect for a Sunday brunch or as a light, refreshing, summer dessert.
- 1 bunch fresh mint chopped
- 1/4 cup lemon juice from about 1 lemon
- 1/4 cup simple syrup recipe follows
- 1/8 teaspoon amaretto
- 2 cups watermelon balls from about half a watermelon
- 2 cups cantaloupe balls from about 1 cantaloupe
- 1/2 cup water
- 1 cup sugar
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In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
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In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
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In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
The Bloody Mary at Modern Barn was surprisingly briney. We suspect the brine to be olive juice, but cannot confirm or deny this. It is thin in viscosity and loaded with Horseradish. It is light in heat, but enough to keep you hooked. The garnish seemed inconsistent as we saw some Bloody Marys make it to tables with olives adorning them, while ours didn’t seem to make the cut.
Modern Barn is large enough that brunchers of all kinds can gather here. The upstairs area seemed to be the place for families with younger children to dine, while the lower level had families with older children and couples. The bar area was full of singles and groups of friends. Looking around, despite the wide range of people and party size, no one seemed to feel rushed. Everyone looked relaxed and was taking their time, which is really important for brunch.
Local Tasters found the brunch menu to be enticing and had fun deciding what to order. Let’s tackle the final decisions one by one.
At first glance, The Bloody Mary at Alvin & Friends appeared to be thin, which is usually a bad sign. However, its thin viscosity was not a problem and the Bloody Mary turned out to be very, very good. It was well seasoned, slightly briny, with a low to medium heat level. 
Ambiance does’t happen by itself. It must be created and Alvin & Friends is one of the only restaurants that seems to understand this. It is clear that owner, Alvin Clayton, cares about his guests and works hard to create an ambiance for them. The ambiance is created by the colorful artwork that lines the walls, all or most painted by Alvin himself, combined with the live jazz during brunch, and the personal touch of Alvin coming by each table to say hello. His warm and welcoming personality makes you want to become Alvin’s best friend! Brunch is suited for most groups of people including couples, families and friends. It is not suited for children who can’t sit still, as most guests are there to relax and enjoy cocktails and brunch. 
Bunch is served on Saturday from 11:30am to 2:00pm and Sunday 11:30am to 3:30pm. Outside of Brunch, there is always something fun going on at Alvin & Friends including a wide variety of talented musical guests and Trivia Night! Be sure to check out their calendar.
The menu at Alvin & Friends is rooted in southern cuisine, making it difficult to choose because everything looks tempting on the menu! Some of the items that caught our hungry eyes were fried green tomatoes with rum-cured salmon gravlax served with soft baked eggs, open face grilled chicken apple sausage sandwich with brie, Creole mustard aioli and of course, classic chicken & waffles.
Now, we all know Brunch wouldn’t be Brunch without a Bloody Mary. Especially when I’m working hard to populate the 
Upon entering, we experienced a positive and fun vibe that was coming from the dining room, while the bar area was quiet and empty. Typically, we saddle up to the bar and settle in, but we went where the crowd was. The crowd was predominantly young professionals enjoying friends and cocktails on a Saturday afternoon. It reminded me of weekends in New York City where this scene is the norm. But here in suburban Westchester, this vibe can be hard to come by. Immediately, we’re hooked.
The Cookery’s brunch is really unique for a multitude of reasons. First, it is one price for everyone. You can not order a la carte. For $35.00 you are offered a choice of an appetizer, an entree, a dessert, a small plate of passed Hors d’oeuvres, and the cocktail of the day. At first, $35.00 for brunch seems a little high, but think about it. An average brunch dish, say Eggs Benedict, ranges from $14-$18 at comparable restaurants and a Bloody Mary averages $12.00. So $30.00 is your average minimum brunch investment and all you get is a traditional breakfast dish and a drink. Here at The Cookery you get a full sized 3 course meal, a fantastic cocktail, and a tasting plate from the kitchen. It’s unconventional to not offer a la carte, but I can also quickly see why this makes it ideal to dine here with friends. One price, lots of options, no issues with the bill- I’m a fan. Brunch is served on Saturdays & Sundays.
Now onto the menu. There is nothing ‘typical’ about this brunch menu. Not a single thing looks ‘average.’ You will not find ‘blueberry pancakes’ or ‘two eggs any style with your choice of bacon or sausage.’ No- not here. Here they combine ingredients that you never thought to do. The Meatball topped with Egg, for example. This I had to try, and I am very glad I did. Here is another unique combo for you- Waffles & Bone Marrow. Certainly not something you see everyday. But for those less adventurous, there are many approachable classics like the bucket of fried chicken or the griddle burger.
Dessert soon arrived. Although both desserts were good, they were both outrageously sweet. Like crazy, insanely, diabetic coma sweet! This is of course is the intention and both were good in their own right, but for us, it was just too much. This was not unique to only the two desserts we choose, as all the dessert options were very sweet and this was a little disappointing. We agreed we would like to see something like mixed berries or a cheese plate as an option for those who can’t handle the sugar.
Our neighborhood has had new joints pop up everywhere over the past few years and trust me when I say- they are all welcome! One of the newer additions in the chain of restaurant openings is Rye House, located on Main Street in downtown Port Chester. They sum it up best in a description found on 
