The Dish:
Inspired by one of our staples at Lovely Hula Hands, E created this crostini featuring garlic-romano bread, roasted garlic, double-cream brie and avocado with a balsamic reduction
A chilled puree of sweet petite pea soup with white truffle oil and Parmesan crisps
Oven roasted asparagus and wild Oregon morels with goat cheese mousse
Grilled cheddar and caved-aged Gruyere with caramelized onions and white truffle oil
Strawberry cream sorbet shortcakes with sweetened creme fraiche
Homemade baked doughnuts dusted with cinnamon & sugar, topped with Sauvie Island marionberry jam (made by our lovely and thoughtful friends Tim & Lindsey)
Sipping On:
Sapphire & tonics w/ extra lime and Cakebread sauvignon blanc
It's a unique form of torture taking all these amazing pictures of perfectly delicious food, tantalizing and unreachable by most (okay, myself mainly) at the moment. Let's just say that I am chomping at the bit for your cafe to be churning out your scrumptious fare.
ReplyDeleteOn a side note, Lindsey and I journeyed back from San Diego in the evening yesterday, realized we were both somewhat famished, and promptly proceeded to Pok Pok. We were quite impressed. We sat in the Whiskey Soda Lounge and ordered the Muu Sateh and a spicy fruit salad with the longest name on the menu and two sides of coconut rice, as well as two different kinds of Thai iced tea. I honestly didn't feel underwhelmed by any of the items. I was pretty impressed with the friendliness of the staff and the general atmosphere and the quality of the food, especially for how reasonably priced their dishes are and the fact they got restaurant of the year. Anyway, I'll stop rambling.
P.S. We're still treating you to Sweet Basil soon if you're still down...
Sweet Basil? You're on!
ReplyDelete