Apron Season, Florida Style: How to Pick and Care for a Saltwater Apron
For most of the year, cooking outside in South Florida means sweating over the grill. November is when that changes. NOAA’s 1991–2020 Climate Normals for the West Palm Beach station put the average November low at 66.1°F. The evenings finally cool down enough to stand over the coals and enjoy it. Thanksgiving falls on November 26 this year, and between now and then most of us will host a dinner, bring a dish or take a turn at somebody else’s grill. That makes it apron season. Here is how to pick one of our ten Coastal Kitchen aprons, what the product pages promise, and how to keep the embroidery looking sharp.
What every apron has in common
All ten designs cost $22, and the product pages describe the same build:
- An embroidered design, stitched rather than printed, set small on the chest in the product photos.
- Adjustable neck and waist ties. There is one size, and the ties do the fitting, so it works for a tall host and a short one.
- A front pocket that the pages pitch for an opener, tongs, a thermometer or a towel.
- A black apron in every product photo. That matters more than it sounds: black hides a smear of barbecue sauce a lot better than white does.
The pages do not list a fabric, a length or care instructions, so we will not claim any of them. Each apron is made to order by our print partner.
Pick the design
The ten designs fall into three groups.
- The brewery pair. Beer Shark puts a shark fin bursting out of a full beer mug. Saltwater carries the brewery mark.
- The boat and sea five. Anchor is the classic. Frigate carries a tall ship, Propeller a boat prop, Trident Poseidon’s spear and Retro Surfboard an old-school longboard.
- The Florida three. Florida is the state outline. Turtle is a sea turtle stitched in green, and Deadly Pineapple is our pineapple-and-crossbones.
If you are buying for someone else, match the design to what they cook. A boat design suits the angler who fries the catch, and Florida suits the transplant who hosts every Thanksgiving. Beer Shark is for whoever keeps a cold one next to the tongs.
Where an apron earns its keep this month
- The Thanksgiving cook. Whoever is basting, carving and plating for three hours needs a pocket for the thermometer and something between the gravy and their good shirt.
- The backyard grill. Cool evenings are the best grilling of the year down here, and smoke and grease find a shirt fast.
- Thursday Night Table. Every Thursday we post a family dinner you cook at home with one of our beers, and a new month of recipes starts tomorrow. The October roundup has all four of last month’s dishes.
- The gift pile. An apron folds flat, ships light and is almost impossible to get the size wrong on.
How to keep the stitching sharp
The pages carry no care label, so treat this as a sensible routine for an embroidered apron, not as the manufacturer’s instructions.
- Blot grease and sauce right away with a paper towel, then work a drop of dish soap into the spot before it sets.
- Empty the pocket and tie the strings in a loose bow so they do not knot in the drum.
- Turn it inside out to protect the embroidery.
- Wash cold with dark colors and skip the bleach.
- Hang it to dry, and if it needs pressing, iron from the back so the stitching keeps its shape.
Ordering, and where to go after
We offer free U.S. shipping on orders over $75, and the $75 counts the whole cart. Four aprons come to $88, so one for every cook in the family ships free. Because each apron is made to order, give it time to arrive before Thanksgiving and order early rather than late. Browse all ten in the apron collection. We ship merch within the USA only, and we do not sell or ship beer online.
The beer itself lives at the taproom, 1701 W. Atlantic Ave in Delray Beach, the first building off the I-95 Atlantic Ave exit. On Wednesdays we are open 12 to 10, and the food on site comes from the rotating food trucks out front. The events page lists what is on this week.
Pick the design, tie it on, and wash it inside out. The cool-weather cooking season is here.