We took Tim and Kaye to dinner at one of his favorite restaurants, 17. It was his birthday, after all.
Here are the four of us. Kaye and Tim in the background and Maureen and Art up front.
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!!
Tim’s dessert plate almost clean. It was a pumpkin spice cake that just melted in your mouth. Tasty, too.
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
