I Can Eat 50 Eggs: Cake and Spoon
In honor of Paul Newman and “Cool Hand Luke,” I’ll review 50 days of eggs from 50 different restaurants.
Day 13: Cake and Spoon
Farmers market locations: From 9 a.m. to 1 p.m. Saturdays: Downtown at Fourth and Guadalupe streets, Sunset Valley at the Toney Burger Center at 3200 Jones Road and in Cedar Park at Lakeline Mall. Also on Wednesdays from 3 to 7 p.m. at the Triangle at 46 th Street and Lamar Boulevard.
By Mike Sutter | Fed Man Walking | 01.13.12
The ideal egg is the one we take from our own backyard. Even better is the egg we take from somebody else’s backyard. Such is the draw of the farmers market. Fresh eggs make better quiche, and farmers market vendor Melissa Brinckmann of Cake and Spoon makes really good quiche from the eggs she gets from fellow vendor Smith & Smith.
Cake and Spoon is a regular at four farmers markets, three of them on Saturday mornings and one on Wednesday afternoon. You’ll find a table stocked with 4-inch pies and quiches, a scattering of scones and cinnamon rolls called Chelsea Buns. At the farmers market at Fourth and Guadalupe streets on Saturdays, Cake and Spoon is just a few booths down from the hot coffee guys, and the line forms here. Last Saturday, the table was stripped mostly bare by noon, so if you want the quiche with blue cheese and caramelized onions, quick is the word.
Here’s why you want it. The crust is structurally sound and delicate at the same time, good enough to eat as pastry by itself. The quiche inside expresses itself in steps. The rich cream and eggs lay down a base, followed by the sweet curl of onion, then the wallop of blue cheese and finally a grain of black pepper. The $5 quiches are sold in cellophane pouches, surely meant to be taken home and baked back to full life. But they’re good right there at the market, too, the farm movement’s answer to cold pizza.
(Photos by Mike Sutter © Fed Man Walking)
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