Picnicking at Bay Preserve

 

Memorial Day is a time to honor our history and those who have fallen in the defense of our country. It is also a time to look towards our future and relax, enjoying the beauty of our surroundings. The missions of Memorial Day weekend meld perfectly at the new public park at Bay Preserve.

 

Bay Preserve is the crowning jewel in what the Conservation Foundation of the Gulf Coast www.conservationfoundation.com hopes will be an emerald necklace of open spaces. Overlooking Sarasota Bay, the neoclassical home is perfect for weddings, graduations, and family get-togethers. The 4.3 acres combine a bocce court, nature trail and an observation platform to watch dolphins frolic in the bay.
 

 

We were invited there to welcome “summer” with a group of friends. Dr. Harold Johnson sits on the board of the foundation and was eager to show us the Bay Preserve’s beauties. It was a spectacular setting for a fabulous event.

 

As soon as we drove into the old oak hammock and walked past the gates, contentedness settled over our family. Our girls quickly shed their shoes and joined the other children (ranging in ages from 5–11) in a game of capture the flag. For the rest of the evening the kids played outdoors, playing kickball, trying to catch small fish in nets on the beach, and searching for treasures. Not an iAnything, Wii, or electronic game in sight, and yet no one complained of boredom. They were having fun, doing what kids are supposed to do: exploring, climbing and running around.

 

The adults were treated to an aperitif of prosecco, a Venetian fruity sparkling wine, mixed with a splash of elderberry liqueur. We soon made our way to the observation platform where we could see the entire Little Sarasota Bay. We mused that this would be a perfect place for a “renewal” of vows ceremony, and a few of us got into a discussion as to whether togas or Lilly Pulitzer would be the more appropriate attire. Although there was no consensus on dress, it was decided that the husbands should enter by kayak!

 

Although the dinner was hosted by Krista Toomre, Chopper Johnson, Cynthia Collwan and Kenneth Giraldo, the rest of us brought a little something as a potluck. Katy Rosen had made delicious squash soup from her bountiful garden, and Kristin Paulus made her divinely delectable chocolate cupcakes. We brought Giuliano’s roasted eggplant salad as an appetizer. It is easy to make and has a slightly smoky yet refreshing flavor.
 

 

The food was delicious and the setting idyllic. It was a perfect relaxing way to welcome summer.

 

(From How to Cook Italian by Giuliano Hazan)

1 1/2 pounds eggplant

1 red bell pepper (or 1/2 red and 1/2 yellow bell pepper)

1/3 English cucumber

1/4 small red onion

1/2 small clove of garlic

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Salt

Freshly ground black pepper

To roast the eggplant, preheat a charcoal or gas grill or a broiler. Alternatively, you can simply use the open flame of a gas burner.

Roast the eggplant, turning as needed, until the skin is charred on all sides. The time will vary depending on the cooking method you choose. The eggplant is cooked when it is soft and looks somewhat deflated. Place it on a plate to cool.

Trim the pepper and cut into ¼-inch dice. Cut the cucumber in half lengthwise, scoop out and discard the seeds with a spoon, and cut into ¼-inch dice. Finely chop the onion and garlic.

When the eggplant is cool enough to handle, use your hands to remove as much of the skin as possible along with any large, dark seeds. Cut the eggplant into 1-inch squares (or smaller if using it as a spread) and place it in a colander in the sink or over a bowl for 5-10 minutes or until you are ready to serve to allow the excess liquid to drain.

Transfer the eggplant to a bowl and put in the chopped pepper, cucumber, onion and garlic. Add the olive oil and lemon juice and season with salt and pepper. Serve at once or the salt will draw out too much moisture from the vegetables.