- Apple Rutabaga Bisque - Brett smelled the apple when we first walked in the door, but he knew there was nothing with apple on the normal menu. We thought it might be a new dessert, but it was the soup! On first blush, this probably sounds like a very strange combination, but it was quite good, so much so that we asked if we could get a container to go (obviously, we'd pay for it). The wait staff said if you call ahead, the chef will make containers to go. Plans for fall/winter lunches commenced! The soup was sweet on first taste then went to savory. It was nicely spiced and mid-taste you really got a nice hit of cinnamon.
- The Brigadier - Brett had this. The steak was literally melt in your mouth tender, the gorgonzola sauce was not overdone and the flavor of the steak was fantastic. This may be the best steak Brett has ever had, even including steaks from Sir Scott's Oasis in Montana.... It was GOOD!
- Chocolate creme brulee - This was Brett's dessert. Brett's not normally a fan of creme brulee, but decided to give this a shot. In short, it tasted like a super delicious chocolate mousse with caramel on top with a bit of sea salt on top.
- NV - Prince Michel of Virginia - Cabernet Sauvignon - Restaurant Reserve - This is a Virginia wine and while it was okay, it was very very buttery. Neither of us are big fans of that much oak, but it went okay with dinner. This was a restaurant-only version - maybe the regular bottles are better.
Saturday morning we did our normal wine tasting at Vintage Cellar.
- 2012 - The Other Guys - Sauvignon Blanc - Pennywise
- 2012 - Montevento - Malvasia di Puglia IGT
- 2011 - Yalumba - Riesling - Christobel's Eden Valley
- 2011 - The Other Guys - Pinot Noir - Pennywise
- 2011 - Montevento - Montepulciano d'Abruzzo
- NV - Marietta Cellars - Old Vine Red - Lot Number 59
- 2012 - Aviva Vino Almansa - Niel - Santofimia
- 2009 - X Winery - Pinot Noir - Truchard Vineyard
- They also had a cheese out - Beemster Classic Extra Aged Gouda - this was very good but we have enough cheese in our house from going through Vermont to feed an army so we skipped getting this today, but it's on our list for later.
We then walked down to the grocery store to get a few things we needed and found a couple things out to try there in the deli.
- Castello - Creamy Havarti - Brett love havarti, but again we are drowning in cheese at the moment but once we eat some of that down, we'll buy this as it was very very good havarti.
- Stacy's Pita Chips - Perfectly Thymed - these were out with the cheese and they were very good. Definitely buying some for all of our cheese and just general snacking.
Finally, Brett made some dessert for the weekend with stuff from the Farmer's Market. As usual, Brett started with a recipe then completely ignored it and started goofing off, but did manage to remember to write down the actual recipe.
- Peach Blueberry Cobbler
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 cups sliced fresh peaches
- 1/2 cup fresh blueberries
- 2 cups water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons Vermont maple syrup
Mix the first five items until just combined, then fold in the peaches and blueberries and start the oven preheating at 400F. Take all of the other items and mix in a sauce pan, bring to boil and stir making sure the sugars are all dissolved. Pour all the mixed 7 items into a greased 8" baking dish. Pour the mixed second 7 items over the top, place the baking dish in the oven and bake for 40 - 45 minutes.
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