Meals to Die For. Literally.
Yeah, so I had intended to post about all kinds of stuff, and it just hasn't happened. But finally I find myself inspired. Calanctus and I went into DC last night for dinner at David Greggory RestauLounge. The reason?
That's right, I said Aphrodisiac Bacon Dinner.
And everyone knows that bacon is my favorite spice, right? Well, it's a good thing I'm taking the cholesterol drugs nowadays. Peruse this 6-course menu:
Appetizers
Wrapped Shrimp w. Burger's Country Peppered Bacon (Missouri)
Bacon Tasting:
Gatton Farm Father's Hickory Smoked Bacon (Kentucky)
Petit Jean Trail Ozark Natural Hickory Smoked Bacon (Arkansas)
Legns and Cooter Semillon, '03 (SE Australia)
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Dinner
Caramelized Onion, Tomato and Carlton Dry Cured Bacon (Oregon) Tart
Clos Clare Riesling, 2004 (Clare Valley, Australia)
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Seared Salmon w/Gatton Farm Father's Hickory Smoked Bacon (Kentucky)
Valencian Rice and Salmon Roe
Legns and Cooter Sparkling Shiraz, NV (SE Australia)
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Scott's Hog Jowl Bacon (Kentucky) Stuffed Pork Tenderloin
Roasted Potatoes and Cabbage
Marquis Philips Cabernet Sauvignon '04 (SE Australia)
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Summerfield Farm Cured Bacon (Virginia) and Braised Pork Belly
Smokey Spinach and Shiraz Glaze
Marquis Philips Sara's Blend '03 (SE Australia)
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Dessert
Roasted Pear and Edwards Brown Sugar Cured Bacon (Virginia) Cobbler
Lilly Pilly Noble Blend (Australia)
If anyone was wondering how to make a happy gimp, this is a pretty good start. All of the food was great, but the Tart and some of the wine pairings were the most interesting. Also, I had never had (or even heard of) a sparkling red wine before. Funky. They were also kind enough to send us each home with some swag, a catalogue featuring many delicious gourmet foods (and lots of bacon) as well as a pound of "artisinal" bacon for home consumption.
In the immortal words of Dr. Katz: "Let's never do that again. Tomorrow morning."
Okay. More posts will be forthcoming, possibly to include the topics of marines, the holidays (remember them?) and moving shenanigans. Also, you should all be thinking about which of my plants and or belongings you might choose to steal, as the opportunity will be coming along shortly...
posted by gimpadelic at 4:11 PM
6 Comments:
Six seconds.
Eight seconds.
I'm sorry, you were in DC last night? FOR BACON? Thanks for nothing.
Mmmmmmm.
Baaaaacon.
{aaaaaaaarrrllllllllgh}
Now I understand the true tipping point for posting.
Smoked porcine mammary glands, in delightful regional flavors.
Yum.
Sparkling red wine is popular in Spain and Russia. It is basically the same as sparkling white wine, but with different grapes...The spanish variety is call cava. It is pretty durn good...There are also many pink champagnes...so logically you would imagine red too...not too much of a stretch. I don't know what sparkling wine that comes from russia is called...it typically comes from the crimea region though which has about the same climate as the champaigne region in france. Let's go ahead and call the russian stuff Crimeaigne.
I like the sound of that.
That stuff definitely comes in red.
the Crimeaigne that is.
The sparkling red was okay, but not great. It didn't taste bad, per se, but had a bit too much of the grape nehi for my tastes. It tasted purple, if you will.
don't you mean, crimeagne?
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