Oh, the food that we ate
This is part two of last Shuesday's post for those of you who've been clamoring for the 411 on meals consumed.
At Restaurant Zoe, there was champagne and grilled spicy octopus to start, followed by sauteed sea scallops with black trumpet mushrooms, sasafy, parsnips & butternut squash, and braised organic lamb's shoulder with corona beans, pickled cipollini onion and tomato arugula salad. And a delightful house made bite of chocolate & pistachio to send us on our way. The rehearsal dinner was held at the Palace Ballroom, Tom Douglas' catering venue. There, I focussed on the amazing O'Reilly's pinot noir and a few fresh shucked oysters. This was followed by dessert at Brasa - spanish doughnuts with an amazing creamy dipping sauce, and warm Vahlrona chocolate cake with espresso ice cream on the side and champagne cocktails.
And that was Friday. Saturday brunch was unworthy of mention, except for the beautiful hot scones that greeted us on arrival. The wedding dinner, however, will make up for it, I assure you. We began with a baby spinach and frisee salad with pomegranate seeds and vinagrette. And then, from the kitchen came Alaskan kazu cod with wild mushrooms, Hanger steak with Syrah jam crispy onions, roasted turnips with beet greens, snap peas and bitter sweet shallots, Kentucky wonder beans with toasted garlic and thyme, brown butter delicata squash and creamy polenta (I saved the best for last - it was o so good.). Dessert featured three lighter-than-air offerings - pumpkin cake with cinnamon spice cream cheese frosting, lemon chiffon with lemon curd and devil's food with chocolate truffle ganache. And then, just when we'd been dancing long enough to feel a bit peckish, they came out with a cheese plate with dried fruit, cheese straws and fresh bread. These were all delivered by the delightful Tony ... but that's another story.
Brunch on Sunday was at Lola (clearly it was a good weekend for TD)- housemade granola with delicious greek yoghurt and amazing fresh blueberries. And dinner was at Monsoon - dungeness crab and shrimp crispy spring rolls, grilled monterey squid stuffed with dry shiitake and duck meat, wokked white gulf shrimp with garlic and tamarind sauce, asian eggplant with green onions in spicy coconut sauce, spicy organic green beans with butternut squash and wokked soft noodles with yellow foot mushrooms, duck egg and green onions.
And on the fourth day, we rested. Was it good for you?
At Restaurant Zoe, there was champagne and grilled spicy octopus to start, followed by sauteed sea scallops with black trumpet mushrooms, sasafy, parsnips & butternut squash, and braised organic lamb's shoulder with corona beans, pickled cipollini onion and tomato arugula salad. And a delightful house made bite of chocolate & pistachio to send us on our way. The rehearsal dinner was held at the Palace Ballroom, Tom Douglas' catering venue. There, I focussed on the amazing O'Reilly's pinot noir and a few fresh shucked oysters. This was followed by dessert at Brasa - spanish doughnuts with an amazing creamy dipping sauce, and warm Vahlrona chocolate cake with espresso ice cream on the side and champagne cocktails.
And that was Friday. Saturday brunch was unworthy of mention, except for the beautiful hot scones that greeted us on arrival. The wedding dinner, however, will make up for it, I assure you. We began with a baby spinach and frisee salad with pomegranate seeds and vinagrette. And then, from the kitchen came Alaskan kazu cod with wild mushrooms, Hanger steak with Syrah jam crispy onions, roasted turnips with beet greens, snap peas and bitter sweet shallots, Kentucky wonder beans with toasted garlic and thyme, brown butter delicata squash and creamy polenta (I saved the best for last - it was o so good.). Dessert featured three lighter-than-air offerings - pumpkin cake with cinnamon spice cream cheese frosting, lemon chiffon with lemon curd and devil's food with chocolate truffle ganache. And then, just when we'd been dancing long enough to feel a bit peckish, they came out with a cheese plate with dried fruit, cheese straws and fresh bread. These were all delivered by the delightful Tony ... but that's another story.
Brunch on Sunday was at Lola (clearly it was a good weekend for TD)- housemade granola with delicious greek yoghurt and amazing fresh blueberries. And dinner was at Monsoon - dungeness crab and shrimp crispy spring rolls, grilled monterey squid stuffed with dry shiitake and duck meat, wokked white gulf shrimp with garlic and tamarind sauce, asian eggplant with green onions in spicy coconut sauce, spicy organic green beans with butternut squash and wokked soft noodles with yellow foot mushrooms, duck egg and green onions.
And on the fourth day, we rested. Was it good for you?
posted by fabulous girl at
11:30 PM
4 Comments:
Oh wow, that post made me very hungry.
You have a cool blog here. I can tell you are a very creative person.
By
cityman05, at 2:25 PM
Wait--so that second paragraph was ALL FRIDAY? Man, that's awesome.
By
UW Nutrition, at 3:42 PM
*blush* It was, perhaps, excessive, but the weekend schedule was packed, so we had an early dinner, popped in & out of the rehearsal dinner and then did dessert with non-wedding related friends. I did a fab job of pacing myself, so it all worked out in the end.
By
fabulous girl, at 4:53 PM
As with Kate's recent post, now I'm hungry!!!!! =)
By
Rainster, at 12:32 PM
Post a Comment
<< Home