Raise a glass to toast

Category: food and drink | Permalink

Created: Monday, September 20, 2010

In some cases call for a celebration. "by" celebration ", I mean nice evening out with wine, candle-lit. Once this is the first day of the year.

HOB snuck up date (the husband of blogger) I and so, only days before the big day, I was researching these restaurants, reading reviews, and hounding my colleagues in the restaurant for recommendations. When our choices and resolve were finally it 2, we decided on toast wine bar and kitchen, honestly, isn't enough because it was 1/2 hour after meeting offered a special early bird and before the meal.

We arrived early, whet our appetite with pre dinner drink-bar, reception dishes comes out of the kitchen and browse daily menu. Dishes such as roast suckling pig, chanterelle mushroom pasta, along with an extensive wine list and very reasonable, made me anxious with anticipation. As soon as we were seated, HOB and I decided to make a tasty menu of the Chef: 4 courses chosen by the chef. We just need to tell our server of any food allergies and that was it. Do not specify how we like our cooked meat or all this nonsense; we were really the mercy of the chef ... exactly where I like when the food.The hard part comes when you choose a wine to be hold out the opportunity. specific wine pairings and we, instead, have agreed to join which one bottle. Since our server does not know what the chef can cook tasty menu, he couldn't help much but offer red wine which was too light nor too bold: Charbono, something I have never heard of. This red wine was tannic was crisp acidity, but still allow the fruit is balanced and tasty way to shine. It was more like Punta, wine Tempranillo that easily stretch from appetizers through dessert without overpowering the taste of food.

Although the HOB and I ordered the tasting menu, all different, I have received packets, because instead of 4 dishes, really got 8, after replacing all boards in the middle. My mac had truffled ?????? and cheese. Orzo pasta was darted into the mascarpone cheese base which was studded with chopped black truffle. There are some things that can only described as divine ... it was one of them. Pasta was ???????? without being heavy, my mouth truffles, my senses ?????. I didn't take to drink wine for fear of losing it is logical that lingered on my tongue.HOB and I were silent, so I knew it would certainly also tasted ??????. when we were all in the Middle, we switched plates, won the ratio, shrimp Grits with brown sugar, habanero cheddar. The shrimp were cooked completely; any animal of the initial obstacle was followed by Edna on them. Brown sugar was sweet, but instead the natural sweetness of accented ocean shrimp. Cheddar Grits were divine accent habanero to sweet shrimp. They burned a deaf, glass simply enough to unpleasant taste buds but not enough to reach the water.

Truth be told, I was able to return these packets more three times, was completely happy. But more was to come to deliciousness. The course was our next course fish. I had a red snapper with smoked tomato coulis, corn. Cook's Snapper; that can warm, soft with the skin and so it was almost like some of the fans, puffed wheat and rice. I'm not sure how prepared the coulis, but had a taste of the very sweet, smoky, barbeque sauce, but not nearly as sweet or thicker. The combination of the skin snapper coulis was amazing. I can tell when something like HOB. Furrows his brow, he says, "Oh, yes" when you browse a plate. When he took his first bite of a dish at his brow furrowed, he said, "Oh yes, he did not remove the eyes of its plate.Thus, we had also declined. Pan seared red snapper, but it comes with tomatillos. The fish was, again, cooked masterfully. Tomatillos were very lightly cooked exactly until golden through heated but still ???? and firm. They were served lightly, not sour, with a simple right to make snapper star dish. Tasted but clean, clear, snapper worthy and I was in heaven. And even with something as delicate fish, our tasty claret, never once had a load of food.

Next came the course our salad. I was presented with a Caesar salad romaine with vegetarian, Croutons, strawberries, whereas beet salad with HOB received a vinaigrette with goat cheese, truffle. I'm extremely reluctant to my salad. After all, the Emperor is the emperor.But it was very good. Romaine was not excessive, croutons ?????? were ?????????, strawberries were very interesting touch, especially this time of the year 1924. vegetarian salad, the genius of the decisions that I'm not sure I have the taste of anchovy, Strawberry together. The star of the course, salad, beet salad, however, of the HOB. The only way I can describe it as "good beet candy sweet life." they taste very reminiscent bouquet with after the rain, or the smell of damp concrete. This might sound strange, but then when coated with Beet Vinaigrette truffle. The words of description are, again, it was hard to come by, but a good, simple salad ... sexy. At this point, we had a longer ??????? cooked meat courses, so we just took our back sipped our wine.

Our meat course. I got a pork with sweet Mucha ????. was exceptional, perhaps, is still very raw flawlessly and pink in the Center.He was actually vividly melted in my mouth.Whipped sweet potatoes were, rich and velvety wine showcases ????????. wine was a stain on the adjustment of swine: not too bright, not too bold. Stew of meat Hanger Steak rare HOB was with polenta and summer squash.This is my favorite cut of meat. it does not cut the most tender (especially if overcooked), but it is amazingly flavorful.This particular Hanger Steak was no exception, with the Middle red still very the polenta as a sponge to absorb all these juices.

We had reached the end of the meal, but decided to go one step further and cappuccino mousse au chocolat.Our waiter even brought out two digestifs complements: exit picking me and a glass of sherry dry for HOB.I rummaged through the Moss, the port and the rest of my glass of wine, because it still was great with chocolate.

HOB and I left the restaurant satisfied but not excessive, with our face grins. I asked when we can go back to the HOB, he replied, "the following is our sixth year, Wednesday 1. How about then?"

I consider myself more adventurous eater. I suppose he began when he was young and I look forward to a very rare times when GOB (grandmother blogger) make a traditional Mexican menudo soup served on special occasions ... when I moved away from Southern California and the first East Coast, I don't understand what this challenge is to find a great tasting fruits and vegetables. After all, in the land of sunshine each year, it's easy to find corn in November ... I can hardly wait to leave work on Monday. HOB (husband of blogger) came home after his work took him away for too long. nice dinner outside was appropriate but HOB there was food every day on eating medium of almost 3 weeks; extra raw meal, the House was right ...Of HOB (husband of blogger) task sometimes takes it away to distant places for long periods of time for taking out ... and wrong, right?. me, there is something fundamentally provides about cooking a meal nice myself, eating real boards against outside takeout containers ...