October 4, 201411 yr Salmon spring rolls, With Napa cabbage, capers, nappa cabbage, avocado Edited October 4, 201411 yr by jvlgato
October 4, 201411 yr Grass fed Sirloin tips, mushroom gravy, garlic fries, broccoli Edited October 4, 201411 yr by jvlgato
October 4, 201411 yr Salmon spring rolls, With Napa cabbage, capers, nappa cabbage, avocado Unholy carp, on the one hand, WANT. Love summer rolls, love salmon. But on the other hand, artistic splatter == 80s flashback.
October 4, 201411 yr Yeah, that was a small place with high end aspirations. Great value for the price, but sometimes they reach a bit. Tasted really good, though!
October 6, 201411 yr We went out to a local steak/wine bar tonight for dinner. Debbie ordered a 10 oz filet cooked medium. When we got our steaks, hers was pretty blue in the center. Our waitress was very good, offering to replace the steak immediately. Debbie did send it back and they gave her a complete new dinner with the steak cooked correctly. The manager came by our table and let us know they were comping Debbie's steak and all the wine we had consumed. Awesome customer service in our books, and because the waitress was so attentive and apologetic, she got a big tip. So a night that could have been shitty turned out good.
October 12, 201411 yr A tasty eggy morsel How's the food @ RMAF? Edited October 12, 201411 yr by Grahame
October 12, 201411 yr Tried some currywurst today. It basically looked like this with more sauce (except on a fancier plate) and tasted just like it looks - a bunch of ketchup with a little curry powder poured over bratwurst. It was awful!
October 14, 201411 yr What is this Fred's thing? Seems like a newsletter worthy of my attention. Edited October 14, 201411 yr by cetoole
October 14, 201411 yr http://gardenandeats.wordpress.com/2013/01/24/deconstructing-freds-steak/http://www.chow.com/recipes/26665-faux-fred-marinated-tritip-honor-russs-birthday Edited October 14, 201411 yr by blessingx
October 14, 201411 yr Fred's steaks are awesome, seriously. Curry wurst, not so much. Tonight, Alden made Beef Wellingtons and Claire made her Swiss chard with balsamic/brown sugar reduction. Tasty stuff
October 14, 201411 yr Fred's steaks are awesome, seriously. Curry wurst, not so much. Tonight, Alden made Beef Wellingtons and Claire made her Swiss chard with balsamic/brown sugar reduction. Tasty stuff Awesome. Debbie and I hope to some day have the honor of eating Alden prepared Wellington. My mouth is watering from the pic. Cheers Al, and family!
October 15, 201411 yr Complementing our wine dinner- seared Ahi tuna Crab cakes with nom nom sauce and jellied cran/cherry somethings. (I was getting hungry and impatient at this point, thus the fork shot) Both courses going real well with the Cristal. Short ribs and brussle sprout gnocchi with peas, toasted capers in there somewhere and Reggianno Romano shavings. Time for the 1998 Clos de Tart Burgundy to wash this all down. Ultra buttery tender filet mignon with a rosewater and basalmic sauce and some magic mushrooms. With a couple of cranberries thrown in for good measure. Excellent with the Tart Burgundy. Toasted coffee moussse, cream with toasted coffee crumbs. Savoring my blessings now with a Mikey pour of Camus XO Cognac. Cheers all!
October 15, 201411 yr I'm not sure why my thoughts went to chicken mcnuggets when you posted that Cristal and mentioned going to your favorite restaurant, Greg, but that looks like it did the job too. Edited October 15, 201411 yr by cetoole
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