TAHLEQUAH DAILY PRESS —
Then, he tried Florida black grouper amandine with bean ragout and Marcona almonds, while I had Alaskan king salmon with pickled onions and a cup of smoked salmon. Again, the wine pairings were stellar, especially mine. His main course was Australian “Kobe” beef tenderloin with smoked garlic pureé, served with Chateau St. Jean Cinq Cépages from Sonoma, while I had lamb with hedgehogs and English peas, with a Piedmont.
Moving right along, I had heavenly white chocolate gelato with shavings and micro mint, and he had a selection of cheeses, both with tasty dessert wines. And finally, dessert: vanilla bean creme brulé for him, and chocolate pyramid, Hawaiian Kona chocolate soufflé and Peruvian chocolate ice cream and puff pastry for me. Outstanding! My husband is a real coffee aficionado, and he was especially impressed with the “vacuum pot” they used to brew it right at the table.
When all was said and done, we had spent more than 2-1/2 hours enjoying this feast fit for a king – without the least regret, even after we saw the check. We even took a few truffles and a sumptuous spice-and-fruit cake back to our resort room.
Granted, such a meal is not inexpensive, and maybe it’s out of range for most of us, in these trying times. But it’s something to keep in mind for a special evening, one you will remember for the rest of your life.