One Picture is Worth a Thousand Words
Pat and I didn’t go to lunch this week. Our designated day is Wednesday and he threw me over for a project he had to do for his wife. I thought of going solo but I became engrossed with my own project. I bought some bundled computer courses that will teach me something about web development and coding. I am still waiting for the web developers I have contacted to get back to me about the restaurant site I mentioned the last week. The odds of me learning enough to do it alone; before I fade to a constant state of forgetfulness is remote. Never the less the more I learn the better I will feel. That being said; here begins my 10,000 words.
Wednesday evening Ivy Tech Culinary School presented a wine and food pairing. It was a success. Here are the wines we sampled.
They served up 3 food items for the whites.
This is the back side of the same plate shown before.
I had a really good time. Mostly because I was seated with 3 very charming ladies that made the event all the more festive. We chatted about the wines, restaurants and food. We even compared a few notes on the proper preparation of greens. As a matter of fact we have a date for lunch at Courses next Wednesday.
The following picture is of the food paired with the reds.
I don’t plan on naming each individual dish. Suffice to say it featured, fish,beef, fruit,bread, veggies and some cheese.
Today I went to Courses for lunch. I made a reservation Monday when I learned the menu. Since they try to keep things fresh they decide on the items they will be serving at nearly the last-minute.
For my first course I chose sautéed trout with “fatty liver”, whipped potatoes and a quail egg.
My entre was a smoked lamb chop. Again with potatoes and veggies.
I found myself in a minor quandary, the same as last week regarding the duck. Instead of rare chops mine were medium. In no way was that a disaster it was merely confusion on my part. I asked the hostess,an upperclassman if they discounted two culinary norms or if it was a “goof”. She went back to the Chef and asked. I was informed that they try to put out duck and lamb as mid-rare,but when dealing with students sometimes stuff happens. That made me feel better. I thought maybe someone had changed some of the “rules”.
For dessert I had espresso bean po o creme, with sweet companions.
The wine was something I added on. It was a glass of their Barons De Rothschild Haut Medoc 2010. It meshed really well with every facet of the dessert. So for my last 1000 words here is a shot of my Japanese Cherry Blossom tea. That started my lunch so it seem fitting the cherries were part of the dessert. The cherries in the glass and the wee little cherry in the cake.