Buzz
As someone with fair skin, prone to skin cancer, and a love for discussing labor issues in bars, there’s not much I miss about my time in Florida. The beaches don’t call to me, the sun is forgettable, and the bugs are a nuisance. What I do miss, however, is Bern’s Steakhouse, a lavish, timeless venue with an ambiance reminiscent of a French brothel.
The steaks are exceptional (naturally), their wine list is nothing short of impressive, and the menu stays reliably unchanged. Desserts are enjoyed in a separate room upstairs, accompanied by a live piano player, and after dinner, guests can take a tour of the kitchen and wine cellar. I adore many things about Bern’s, but one of my top favorites has to be their salad dressing. Their macadamia vanilla bean vinaigrette is one of the finest I’ve ever tasted, and I yearn for it.
While I haven’t come across a perfect substitute for this vinaigrette, I’ve begun adding a touch of vanilla extract to my own dressings. Vanilla, often thought of as a dessert flavor, is actually a symbol of indulgence. Just a hint of it can mellow acidity, enhance sweetness, and elevate the overall flavor. Vanilla-infused dressings pair wonderfully with salads featuring naturally sweet ingredients like fruit or roasted veggies, super salty elements, or a bold, tangy cheese.
The amount of vanilla you add will depend on your recipe’s proportions, so begin with a small amount (around 1/4 teaspoon) and adjust as necessary. If you need a basic vinaigrette formula, start with this template. For the ingredients, I suggest using a flavorful fruit vinegar, such as raspberry, for your acid, and choose a nutty oil like hazelnut or pistachio. I’m thinking of finding some macadamia nut oil specifically for this purpose, as a tribute to my cherished Bern’s.
