Just Last Week

I was in NYC on business! I'm really getting tired of traveling but GREAT food keeps me going!It was my first (and won't be my last) trip to Craft! The menu is a list of foods then you ask your server about the foods and they tell you how it is prepared that evening! I started with Crispy Fresh Bacon and John started with Smoked Sturgeon. We shared New Zealand Venison, Potatoes Gratin, and Fava Beans. It is great because there is plenty of food to share at the table. We also go to taste Sweetbreads (okay...so I didn't taste them), Thai Red Snapper, Roasted Baby Carrots, Potate Puree, and beet salad.The food was fabulous! We had a very lovely wine (one of these days I'll get better about writing all of this down)!John also stopped at craftWich which is a little sandwich shop in Bryant park...

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Tasting Menu Kick

So, I've been on a tasting menu kick! This is where the chef prepares a special menu of "small plates" and you can get the optional wine pairing to go with it. The wine pairings are usually specially selected and are the perfect accompaniment for the food. It seems a waste to order the menu and not get the wine that goes with it.John and I love to visit Salt Lake City, Utah. Metropolitan is one of the restaurants that we've been to more than once. Lucky me! I was in Salt Lake City in February 2007 on business!Here is what I got to "taste"Sashimi Quality Tuna with Shaved Fennel Dressing in Herb Oils ans a Spicy MarinadePotato Crusted Mediterranean Rouget with a Mung Bean Saffron Rissoto, Rose-Olive Sauce and a Parmesan CloudOrganic Colorado Rack of Lamb with Homemade Sheep Milk Ricotta Gnocchi,...

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While I may not have been posting...I've been eating!

Okay...so I haven't been very good about keeping this blog up-to-date. That is NOT to say that I haven't been having EXCEPTIONAL meals! Unfortunately, I haven't been doing that great a job documenting them either.I did want to take a minute to share some highlights so I can get rid of some of the paper I'm carrying around.Manressa (Executive Chef: David Kinch)I remember a lovely risotto, suckling pig, and pineapple souffle with meyer lemon cream! John had scallops with watercress, John Dory with indian spices, ans squab. I remember the Chef creating something special for John because they were out of what John ordered. And Chef came out and apologized (although there was really no need) in person. John's special dish was WONDERFUL!We had the tasting menu with wine pairings. The wine parings...

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