Dinner – Seared
I worked in the morning until Suzette allied me to the table to eat bacon with fried ages cooked with PPI Roasted Vegetables from Christmas.
After breakfast we ordered tickets for the Taos Winter Wine Fest and called Barry and Kylene to ask them if we can stay at their house in Taos and invite him to join us for the reserve tasting.
We then showered and dressed and at noon we drove to Highridge theater and saw The Shape of Water, which should receive a nomination for best film of the year by the Academy.
After the movie we returned home and rode our tandem to Rio Bravo and back.
Then we rested and watched bowl games and got dressed again and drove the six blocks to Seared which is located next to the Old Town Post Office on Dan Pasquale at 7:00 for dinner and to hear a guitarist named Marygold, based upon an article in the newspaper.
We looked at the menu and found few interesting dishes. As Suzette said, “it is hard to eat out when everything on the menu is stuff that we cook. Eating out is for folks who do not know how to cook.”
I ordered the most interesting item on the menu, fresh mussels Sautéed with Chorizo. It also had as ingredients onion and a few white beech mushrooms. The sauce was a milk sauce with lots of red chili flakes, so it was very spicy. Also many of the mussels has not opened which scared us a bit about their quality, but I ate several that were partially open to no ill effect.
Suzette ordered Salmon cakes and we decided to split a Chopped Salad.
The chopped salad was the best dish of the meal. It was composed with organic greens topped with regions of sliced chicken beast, Granny Smith apples, crumbled blue cheese, bacon, and toasted walnuts and was dressed with an interesting vinaigrette.
We ordered a bottle of Joel Gott 2016 Sauvignon Blanc that was quite drinkable.
When Suzette’s salmon Cakes came she could not eat them, because they seemed to be blackened an encrusted with soy and fish sauce, which made Suzette think they were burned. This led her to reject the dish. We asked for a substitution of a side dish of shrimp and escargot, which turned out rather well; a small shallow bowl filled with four or five plump fresh de-shelled shrimp cooked in a white wine and butter broth with chopped escargot, onion, and parsley. The bowl was served on a butter plate with toasted thin slices of bread and a mound of chopped roasted garlic. We enjoyed this dish very much and when the final bill arrived it turned out we were comped on this dish, because it was
actually part of the Surf and Turf offering on the menu.
We talked to the chef, Alejandro, who is from Vera Cruz, during the meal and suggested to his wife after the meal that they feature some Vera Cruz seafood dishes to add more exotic offerings to the menu.
We were satisfied with the meal and happy we went out and heard some good music, but as Suzette said, “The music was more appropriate for a brewery, because it was loud guitar music.”
When we returned home I brought in the Clafoutis and we plated our dessert with rectangles of Clafoutis surrounded by whipped cream and topped with spoonfuls of the blueberry Quine sauce Suzette made to accompany the duck breast dinner before Christmas.
So I finished the evening with a cup of tea, a glass of Calvados and a lovely dessert that we ate while we watched Penn State win the Peach Bowl against Miami.
We are looking forward to our four course dinner at Gruet tomorrow night catered by Whole Foods.