Magic Ice St. Rhea's There is a hidden gem nestled in the heart of St. Rhea's, a small coastal town. This enchanting place is known as Magic Ice, where visitors can escape reality and enter a world of wonder and intrigue. As you step through the doors of Magic Ice, you are immediately transported into a magical winter wonderland. The entire interior is crafted entirely from ice, from the walls and ceilings to the furniture and sculptures.
The entire interior is crafted entirely from ice, from the walls and ceilings to the furniture and sculptures. The temperature inside is kept at a constant freezing level, ensuring a truly immersive experience. The ice sculptures in Magic Ice are nothing short of incredible.
Rhea's Plate of the Month: Flamant
Right away you can tell Flamant is the kind of restaurant that fosters an atmosphere of fun. Adirondack chairs circle a fire pit right out front of the building – and that’s no accident. It’s an invitation. It’s a casual reminder to take time to relax. It’s symbolic for the finer things in life: to enjoy yourself with good food and friends.
Once inside, you’ll see how owner and head chef Frederik De Pue imbues his culinary sanctuary with a sense of casual sophistication that sets the tone for the food. The decor is elegant and understated with subtle pops of whimsy, like the Haitian papier-mâché animal heads which greet you upon entering.
In the continued spirit of fun, there is always one, shared dish on Flamant’s menu. It’s this dish that I had the pleasure of getting up close and personal with during my visit. “I always thought it’s kind of fun to bring something you can share with your partner or other people,” Frederik explains. Sharing an expertly crafted dish with friends and family, what could be better?
If you’ve answered “nothing” or “not a darn thing” than this dish is for you (and your companions). To start, it’s a major upgrade on the whole “meat and potatoes” concept. Think along the lines of The Ugly Duckling or Cinderella. It’s a relatively simple meal that’s been made into a luxurious, decadent feast due to the quality of ingredients and skillful craftsmanship.
Unfortunately, there wasn’t enough time to capture the entirety of Frederik’s thorough explanation of this dish on the video, but the details merit description here. Everything centers around a local, organic Bell Evans chicken. It’s tied tightly to keep the moisture in. “You can see the shape of the chicken, it doesn’t sit open it’s really compact,” Frederik points out. It’s stuffed with thyme, rosemary, salt, pepper, and garlic (but not too much, as you’ll see why later).
The chicken hangs out in a sous-vide bag cooking at a low temperature for four hours, which is essentially a water oven, or as I like to call it, a slow cooker on steroids. The chicken is then air-dried for 24 hours and brushed with room temperature butter. Next comes a little salt and pepper seasoning, a couple branches of thyme, and it’s ready to bake in the oven for about 30 minutes.
This is where the magic happens. That coating of butter – or “layer of fat” as Frederik puts it – gets this beautiful bird nice and crispy on the outside, while all the flavors meld together inside. The juices are released, and when it’s all said and done you have the most tender, flavorful chicken ever. I mean, can you say winner winner chicken dinner? (Sorry.)
The aforementioned restraint on garlic was due to the accompanying side of potatoes au gratin. Frederik was clear that he does not put cheese in this dish, and with so much flavor from the garlic cream, it’s not needed. To make the cream, garlic is blended with half and half on the stove with a little nutmeg, salt, and pepper. In this way, “it’s always uniform,” Frederik says. “The base will determine the flavor of what your gratin will be.”
Owner and Chef Frederik De Pue
Next, the potatoes are sliced thin – but not too thin – to allow each slice to absorb the flavor. “If you go too thin, what’s gonna happen is the liquid is not going to penetrate into the potato,” Frederik explains. The potatoes are layered in a dish about halfway, seasoned with a little salt and pepper, then a few sprigs of thyme are thrown in. Another layering of potatoes goes down then Frederik pours in the garlic cream. Here, he allows everything to sit for a minute so that the air can escape. As he’s describing this he shakes the dish and I can see the air bubbles coming to the top. “It means that between the potatoes you have now the cream,” he says. “In the oven it’s going to start evaporating, and you don’t want a dry gratin.”
The potatoes are baked for about 45 minutes until cooked through and a nice brown crust develops on top. “I like this part where it’s a little burnt on the edge…That’s part of the deliciousness of cooking,” Frederik mentions. I couldn’t agree more. The end result is an even permeation of flavor throughout the potato au gratin and the most heavenly sensation of garlic creaminess on your taste buds.
Last, but not least, let’s not forget about the little prosciutto-wrapped jewels nestled amongst the spread. The use of blanched Belgian endive is one of the many nods to Frederik’s hometown. “Blanching is boiling water with salt and a little sugar because of the tartness. Sugar will take away the tartness from the endive,” he clarifies. They’re cooked for about five minutes before getting rolled in slices of prosciutto di Parma and baked for another five minutes. Honestly, these guys are like the cherries on top of a superstar sundae from Narnia.
Every element in this meal is so thoroughly enjoyable and complementary of each other that it’s hard to single out one of them as a favorite. I can see myself sharing this meal with a friend over lunch while washing it all down with a Belgian beer. Simultaneously, I could see this dish as the centerpiece for a celebration with friends and family alongside one of Flamant’s craft cocktails. I could even see it as Frederik does; “This could be my last meal.”
Frederik’s Belgian background and culinary training shines through his dishes, along with a sense of humor that was clear to me even during our short time together. “You have to have fun when you cook,” Frederik proclaims. Fun and attention to detail go a long way here. After all, good food doesn’t have to be hard: it’s all about simple ingredients, execution, texture, and taste.
Annapolis Restaurant Week is happening right now, and that means one of the best ways to explore a menu — a little bit of everything.
(Word to the wise: reservations are strongly encouraged, especially on the weekends.)
Videography and Photography courtesy of Patrick McNamara of Drawn to the Image
This is where the magic happens. That coating of butter – or “layer of fat” as Frederik puts it – gets this beautiful bird nice and crispy on the outside, while all the flavors meld together inside. The juices are released, and when it’s all said and done you have the most tender, flavorful chicken ever. I mean, can you say winner winner chicken dinner? (Sorry.)
Talented artists from around the world have created intricate works of art that depict scenes from mythology, fantasy, and fairy tales. In one corner, you may find a majestic ice dragon, while in another, a stunning ice castle. Each sculpture tells a unique story, captivating visitors and leaving them in awe. The lighting in Magic Ice is carefully designed to enhance the beauty of the ice sculptures. Soft, colorful lights illuminate the intricate details, creating a mesmerizing visual spectacle. The combination of ice, light, and the occasional sound of soft music playing in the background creates a truly ethereal ambiance. Visitors to Magic Ice have the opportunity to explore the venue at their own pace. You can wander through corridors adorned with delicate ice carvings, discover hidden alcoves with more sculptures, and even enjoy a drink at the ice bar, where glasses are made entirely of ice. Don't worry, though - warm coats and gloves are provided to ensure your comfort throughout the visit. Magic Ice is not just a visual spectacle; it's an experience that engages all the senses. The chill in the air, the smooth texture of the ice, and the soft glow of the lights combine to create a multisensory adventure that is sure to transport you to another world. Whether you are a local or a tourist, a visit to Magic Ice St. Rhea's is an absolute must. It is a haven for those seeking to escape the ordinary and immerse themselves in a realm of magic and wonder. No matter your age or background, a visit to Magic Ice is sure to leave you with lasting memories and a sense of childlike awe. So, take a step into the fantastical world of Magic Ice, and let your imagination run wild. Discover the hidden stories within the ice, and let yourself be enchanted by the magic of St. Rhea's..
Reviews for "An Ice Wonderland: Magic Ice St Rhea's Takes Your Breath Away"
1. Sarah - 2 stars - I was really excited to try out Magic Ice St Rhea's, but I was disappointed with my experience. The ice cream was overly sweet and lacked the creamy texture I was expecting. The flavors were also very artificial tasting and lacked depth. The service was mediocre at best and the staff seemed uninterested in helping customers. Overall, I would not recommend this place for anyone looking for a quality ice cream experience.
2. John - 1 star - Magic Ice St Rhea's was a major letdown for me. The ice cream flavors were limited and not very appealing. The texture was icy and lacked the smoothness I was expecting. The prices were also quite high for the quality of the product. I found the overall experience to be underwhelming and would not visit again.
3. Emily - 2 stars - I was really looking forward to trying the ice cream at Magic Ice St Rhea's, but unfortunately, it didn't live up to my expectations. The options were limited, and the flavors I tried were too sweet and artificial tasting for my liking. The portions were also quite small for the price. Additionally, the service was slow and disorganized. Overall, I was disappointed with my visit and would not recommend this place to others.
4. Mike - 1 star - Magic Ice St Rhea's was a complete disappointment. The ice cream flavors were bland and lacked any unique or exciting combinations. The texture was also grainy and not smooth like I expected. The prices were way too high for the quality and quantity of the ice cream. I would not recommend wasting your time or money on this place.