Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: ACW3 on December 07, 2014, 12:54:44 PM
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We took Tim and Kaye to dinner at one of his favorite restaurants, 17. It was his birthday, after all.
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Here are the four of us. Kaye and Tim in the background and Maureen and Art up front.
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I’ll list a few of our dinner choices, but to me the hit of the evening was the Crispy Fried Chicken Skins. Tim and I will both be making this heavenly treat!!
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Tim’s dessert plate almost clean. It was a pumpkin spice cake that just melted in your mouth. Tasty, too.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1458_zps9e02f7ca.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1458_zps9e02f7ca.jpg.html)
Tim ordered a small plate of Ricotta Gnudi (smoked North Carolina duck, Parmesan broth, grilled romaine, pickled radish, and preserved egg) and a large plate of Maple-Sage Local Pork Crepinette (Anson Mills Farro Piccolo, pickled mushrooms, Loila Rossa, brown butter jus). You could cut the pork with a fork, it was that tender.
Kaye ordered a hand rolled Ricotta Cavatelli (braised local lamb, heirlook squash and puree, shallot, roasted black walnut and regain pesto).
I ordered a small plate with a scallop and pork belly (barbecue grilled cabbage, peanut Romesco Anson Mills Farro) and a large plate of Line Caught High Valley Farms Rainbow Trout (butter braised D’Avignon ands Easter Egg Radish, charred Daikon, Delicate squash, bok toy and ruby red grapefruit). The scallop and pork belly were out of sight. My wife even liked them both. My fish had a great flavor the way they fixed it.
Too many “weird food” options for my wife. She ordered the Alabama Grassfed Strip (fingerling potatoes and Cippolini onion).
Quite an evening, but we weren’t done yet. After dinner we went for a ride through the Christmas Light Show at the fairgrounds. Spectacular lights!! Great way to finish off a great evening with Tim and Kaye.
Art
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Sounds like a good dinner, lot's of yuppie food. I think your wife made the correct dinner choice too.
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Sounds like a good dinner, lot's of yuppie food. I think your wife made the correct dinner choice too.
NO yuppies were harmed in the consumption of this fine, high quality, sophisticated palate, up-scale dinner. Tho - had they been on the menu...... ;D
This is one of the finest restaurants in this region, maybe the best. And - while I love my hamburgers,and BBQ - there is room enough in a life gratefully well lived - for the expansion of our culinary horizons occasionally ;) ;D The "out of the box" use of ingredients - and even the prep of some of the ingredients is an admiration of mine. It shows a level of creativity that I put on the same plane as Van Gough, Matisse, or or Rembrandt.
But while "art" requires "good taste" to admire it...I can enjoy this kind of "food art" - because it TASTES GOOD! :D
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Sounds like a great night!
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Art was not kidding about the fried Chicken skins. The chef came to our table after the dinner, and we talked a bit. They take the skins, and Sous Vide them to cook them and de-fat them a bit - then they go into a buttermilk/sriracha bath for a couple of days. Then they are removed, allowed to dry a bit, dredged in flour, and fried. The dipping sauce was a fermented Habenero infused honey... WOW!!!
Guys - this stuff is not "hard" to make. But it does require some time. But I will tell you that a big plate of this at any party - or family feed will make you are hero. Kind of a fancy chicken flavored pork skin and sauce experience. Well worth it!
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Sounds like a great dining experience. ;)
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Great birthday dinner Tim! Looks like everyone had fun!
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The fried chicken skins were like Chicken Chicharrones. I am going to be check out the local chicken processing plant to see if I can buy chicken skins. Will report later.
Art
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After reading all of this thread so far, two thoughts come to mind:
1. Happy Birthday, Tim ;D
and
2. What would they call a chicken fried steak at 17 ???
Hub
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Looks like a great time.
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After reading all of this thread so far, two thoughts come to mind:
1. Happy Birthday, Tim ;D
and
2. What would they call a chicken fried steak at 17 ???
Hub
1. Thanks Hub!
2. It would probably be called "Down the Road" :D :D :D...Truthfully - if they do a Chicken Fried Steak- you can bet it would fantastic, and an original twist on the classic. I love the original CFS... with GRAVY of course. ;) ;D but it would be a worthy item to try at 17.
Here is the URL for Hotel Domestique - and you can click on the top of the page for 17.
http://www.hoteldomestique.com
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Looks like great food but it ain't no Sizzler! 8)