TEMPURA SUGARTOAD
-DOMAINE CHANDON, “CLASSIC DOSAGE” BRUT, CALIFORNIA NV-
SHIGOKU OYSTERS: APPLE MIGNONETTE
YELLOWFIN TUNA: SOUTHERN PICKLED SLAW
BLACKMOUTH SALMON: GOLDEN RAISIN PESTO
-PINOT NOIR, J. CHRISTOPHER, “DUNDEE HILLS CUVEE” WILLAMETTE VALLEY ’07-
-ALLAGASH BREWING CO. “WHITE” WITBIER PORTLAND, MAINE-
“PERFECT EGG,” GAUNCIALE, CORN CAKE, GRAVY
-SANGIOVESE, MOSBY “LUCCA” VINO ROSSO DI CALIFORNIA NV-
-BREWERY OMMEGANG “HENNEPIN” SAISON COOPERSTOWN, NEW YORK-
BLACKMOUTH SALMON: PASTRAMI SPICED, ARTICHOKES, HEDGEHOG MUSHROOMS, BARIGOULE BROTH
-SYRAH, VENTANA, ARROYO SECO ’07-
-TWO BROTHERS BREWING CO. “LONG HAUL” ENGLISH BITTER WARRENVILLE, ILLINOIS-
CAROLINA TRIGGERFISH: BOK CHOY, CELERY ROOT, PICKLED GRAPES, BLACK GARLIC
-CABERNET SAUVIGNON, MANIFESTO!, NORTH COAST ’08-
-NORTH COAST BREWING CO. “BROTHER THELONIOUS” BELGIAN STRONG DARK ALE FORT BRAGG, CALIFORNIA-
CAMP FIRE S’MORE SOUP: VANILLA BEAN PANNA COTTA, BURNT MERINGUE
-WARRE'S WARRIOR PORT NV-
-GREAT LAKES BREWING CO. “EDMUND FITZGERALD” AMERICAN PORTER CLEVELAND, OHIO-
Aside from learning what a sugar toad is we also had a perfect egg. This is cooked sous-vide which I have seen a few times on Top Chef and was pretty interested to try. Of course our eggs were made even more perfect by having a crispy panko coating.
When we ordered the tasting menu they ask if you have any restrictions or allergies and how adventurous you are. This time I did have to make one request. I saw that they had a cassoulet on the menu which just happens to be one of the lets say five dishes I make well and regularly. So my request was that they not serve me that. I knew it would be way better than what I make and I couldn't live with the potential disappointment I would feel every time I eat my own.
I addition to the lovely dinner we enjoyed, I always get a kick out of the getting dressed up portion of the evening. Here's what I threw together this year.
When we ordered the tasting menu they ask if you have any restrictions or allergies and how adventurous you are. This time I did have to make one request. I saw that they had a cassoulet on the menu which just happens to be one of the lets say five dishes I make well and regularly. So my request was that they not serve me that. I knew it would be way better than what I make and I couldn't live with the potential disappointment I would feel every time I eat my own.
I addition to the lovely dinner we enjoyed, I always get a kick out of the getting dressed up portion of the evening. Here's what I threw together this year.
Momma feels pretty good for 38. |
Check out those great runner's calves. |
2 comments:
So are you happier being 38 than 28? Just wait - the 40's are way better than the 30's. You look fabulous!!!
Looking good Heather!
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