TT Leftovers: July Edition
We've been keeping these treats cool for you
Summer's the time for ice cream, tomatoes, the lake, cocktails and cold beer. Sound good? Here's how to make it all happen in the most delicious way.
• We like ice cream, and we like dessert. Try a local ice cream that puts baked goods (and produce) from across town into its pints.
• Heirloom tomatoes are finally in full swing! Take advantage of summer produce with a simple (but sublime) summer salad inspired by these seasonal gems.
• Keep your homemade cocktails local with North Shore spirits (made with Lake Michigan's water, no less). Paul McGee's gin-lemon-basil Padua Exhibition recipe is a great way to start--and a good match for your tomato salad.
• Frozen drinks have been relegated to poolside sipping for too long. For the most sophisticated slush in town, head to Nacional 27--or break out the blender and make Adam Seger's pineapple-passion fruit daiquiri at home.
• Take advantage of the precious days of outdoor dining, and grab a spot on Rootstock's sidewalk patio. The view's not the best, but your attention will be on your craft beer and Cognac lamb sausage, anyway.
