

We started with "small plates" (appetizers) of their signature truffled mac and cheese and some squash soup with candied pecans. Both were delicious, but I think the soup wanted a splash of cream. Maybe they were trying to keep it vegan? Or maybe I just think everything needs a splash of cream! Tee hee. For our entrees, Cyd had a Wagu beef burger with a truffle buttered bun, Fontina cheese, and sauteed mushrooms. It was quite good and perfectly cooked (medium rare), but clearly I chose best: bratwurst mit sauerkraut und rotkohl, mashed potatoes, and spicy German mustard. SEHR GUT!
When we got home to the Adirondack Region, Cyd insisted that I recreate that dish for us, and I managed to do it (say it with me now) in the crock pot! Thus, I am declaring this month: CROCKTOBERFEST! Here's how it went down:

It was Cyd's job to make her wonderful mashed potatoes (I don't ask a lot of questions, but I know they involve a shload of butter), and I served it all with a dollop of the most AWESOME mustard that we got this summer at Raye's in Maine--their Winter Garden Blend with dill, garlic, and celery. YUM!!
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