Photo by Michael Donahue // Buy this photo
The Salad Plate at the Calvary Waffle Shop includes tomato aspic, chicken salad, shrimp mousse and pear with a tiny dab of cottage cheese.
My harbingers of spring are the first photos of pro-baseball spring training, the first daffodil blooms in my yard, Girl Scout cookies (shortbread), king cake and the Calvary Waffle Shop Salad Plate.
Photo by Michael Donahue
The Salad Plate at the Calvary Waffle Shop includes tomato aspic, chicken salad, shrimp mousse and pear with a tiny dab of cottage cheese.
The Salad Plate is served along with a rarely-if-ever-changing menu of items, including Fish Pudding (don’t let the name turn you off), between 11 a.m. and 1:30 p.m. Mondays through Fridays during Lent at the Waffle Shop in the basement of Calvary Episcopal Church at 102 N. Second. This has been going on for more than years.
I call the Salad Plate “the taste of spring,” because Waffle Shop usually is going on when winter turns to spring, and the red bud, pear and cherry trees bloom and the weather gets warmer. Unless you make the items on the plate using the “The Shrimp Mousse and other Waffle Shop Recipes” cookbook (out of print, so you have to borrow one somewhere), you only can taste the inimitable Waffle Shop versions of tomato aspic, chicken salad, shrimp mousse and pear with a tiny dab of cottage cheese during this time of year.
The price now is $9, but the Salad Plate is filling. I usually add some Boston Cream Pie — a piece of angel food cake with bourbon sauce, whipped cream and nuts — for dessert.
Even the iced tea with lemon tastes different — in a good way — at the Waffle Shop.
— Michael Donahue: 529-2797
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