David and I have been busy with lots of "stuff", some of it more pleasant than others. Most recently we've been working on his mother's beach house, getting some much-needed maintenance done and making it a little more comfortable for us, since we now live close enough to visit frequently. On Tuesday evening we headed over to Jackie's American Grille for dinner.
David ordered their Lemon Jack Martini, which we had tried before, but forgot to ask that the rim of the glass not be sugared. It was still tasty, but we both prefer a not-so-sweet drink. I decided on something simpler, a Tanqueray dirty martini. After the first sip, I knew it had much too much olive juice, and while I never send anything back in a restaurant, David encouraged me to ask that it be altered. I explained the situation to our waiter, suggesting that more gin be added and the drink re-shaken, and that would probably solve the problem. He returned, and I tasted the drink, only to find it even saltier than the first one! So back he went again, and when he returned there were pieces of broken ice floating in the glass. What I now had was a watered-down salty glass of cold gin and olive juice. I was prepared to give up, but the waiter wouldn't allow that, and suggested just a Tanqueray martini with olives. This he brought, with the olives on the side just in case, but not before our entrees arrived. I prefer my cocktail before dinner and a glass of wine with my meal, but that just didn't work out this evening. Still, the martini was now drinkable, and I enjoyed it with my meal.
For his entree, David chose the Triple Smoke Burger, an 8-oz Certified Angus Beef burger topped with Nueskie's Applewood Smoked Bacon, Rogue Smoky blue and smoked mayo, and served on a toasted brioche bun. The burger arrived cooked perfectly medium-rare as requested, and accompanied with a side of Jackie's green onion hash browns. I would have tasted the burger, but I tasted my meal first, and there was no way I was putting any other flavors in my mouth than the delightful ones on my plate of...
Pan-Seared Scallops Portofino, served with white cheddar-orzo mac & cheese and grilled asparagus. I had asked for my scallops rare, and while they were a little more done than rare, they were still perfectly acceptable. Their flavor was just exquisite, and while I wouldn't ordinarily think of pairing mac & cheese with scallops, this was the perfect accompaniment. The asparagus were perfectly cooked, with a nice char from an actual grill (not a hot-top pretending to be a grill), and still slightly crispy in the center. The three items combined perfectly, and I enjoyed every bite.
Afterwards we decided to share a dessert, and our choice was a salted caramel-apple cheesecake. The waiter hesitated to even offer me anything salted, and we all shared a laugh. He agreed that the martini was awful; he had tasted it when I sent it back. In any event, the cheesecake was delicious and the perfect end to what turned out to be a perfect evening.
Thursday, July 24, 2014
Wednesday, July 2, 2014
Impromptu Dinner Date at Chef and the Farmer
I "forgot" to take something out to thaw for dinner, so at around four I decided we needed to go out to dinner. Since we were going to Kinston around five, Chef and the Farmer seemed the right choice.
Reservations are generally necessary there, but as we arrived before six, we were able to get a nice table for two with a great view of the kitchen. I ordered a dirty Bombay Sapphire martini, and David had a vodka martini with a twist to start the evening. As we were enjoying our cocktails, I noticed that Chef Vivian Howard was present in the kitchen, and her husband Ben was in the front of the house. This is unusual in our experience, and when I saw the camera perched on a tripod above the stove, I knew there was some filming being done.
Our server strongly suggested that we try some of the dishes featuring local squash, which is definitely in season this time of year. I know that to be true, as I've been enjoying some fresh from my mother-in-law's garden this past week. We decided to share a Small Plate, the Fried Squash Blossoms, squash and onions, zucchini pickles, smoked gouda, spicy tomato. The squash blossoms are stuffed with a filling made of squash and caramelized onions which are simply cooked to death to be incredibly soft and sweet. The stuffed blossom is then coated in a coarse-ground cornmeal and fried in what must be the hottest oil ever. We could actually hear them being dropped into the fryer, the sizzling sound was so loud. The fried blossoms are placed on a puddle of melted smoked Gouda cheese and garnished with delicious ripe tomatoes and very lightly pickled zucchini and squash slices. Soooo delicious!
For his entree, David chose the Bourbon Braised Pork Shoulder Lasagna, sweet potato, country ham greens. I tasted the greens first, and they were just the perfect combination of fatty, salty, country ham and delicious greens cooked until tender but not mushy. The "lasagna" was wrapped in a pasta sheet, and the flavors of the tender pork shoulder and the sweet potato blended perfectly. I was almost sorry I had ordered something else.
Until I tasted my Rice Crusted Catfish, blue crab, sweet corn, summer squash, jalapeño. The fresh white catfish filet was coated with a light rice crust and fried so quickly that there was no trace of oil. Nestled atop a bed of crabmeat, fresh corn, crisp-tender squash and slightly spicy jalapeño, the combination of flavors was spectacular. With my catfish, I enjoyed a nicely chilled glass of Pinot Gris; the perfect accompaniment.
While we were eating we noticed more filming taking place, where it appeared that Chef Vivian was instructing one of the chefs in the proper preparation of a dish. Later the camera crew followed as meals were served to a larger table, and the diners commented on their meals. I'm not sure exactly what this filming will become, but it's clear that Chef and the Farmer, Vivian Howard, and her husband Ben Knight are aiming for the stars.
For dessert we shared the berry cobbler topped with basil ice cream. Delicious! How lucky are we to have such a fabulous restaurant here in the middle of nowhere?!
Reservations are generally necessary there, but as we arrived before six, we were able to get a nice table for two with a great view of the kitchen. I ordered a dirty Bombay Sapphire martini, and David had a vodka martini with a twist to start the evening. As we were enjoying our cocktails, I noticed that Chef Vivian Howard was present in the kitchen, and her husband Ben was in the front of the house. This is unusual in our experience, and when I saw the camera perched on a tripod above the stove, I knew there was some filming being done.
Our server strongly suggested that we try some of the dishes featuring local squash, which is definitely in season this time of year. I know that to be true, as I've been enjoying some fresh from my mother-in-law's garden this past week. We decided to share a Small Plate, the Fried Squash Blossoms, squash and onions, zucchini pickles, smoked gouda, spicy tomato. The squash blossoms are stuffed with a filling made of squash and caramelized onions which are simply cooked to death to be incredibly soft and sweet. The stuffed blossom is then coated in a coarse-ground cornmeal and fried in what must be the hottest oil ever. We could actually hear them being dropped into the fryer, the sizzling sound was so loud. The fried blossoms are placed on a puddle of melted smoked Gouda cheese and garnished with delicious ripe tomatoes and very lightly pickled zucchini and squash slices. Soooo delicious!
For his entree, David chose the Bourbon Braised Pork Shoulder Lasagna, sweet potato, country ham greens. I tasted the greens first, and they were just the perfect combination of fatty, salty, country ham and delicious greens cooked until tender but not mushy. The "lasagna" was wrapped in a pasta sheet, and the flavors of the tender pork shoulder and the sweet potato blended perfectly. I was almost sorry I had ordered something else.
Until I tasted my Rice Crusted Catfish, blue crab, sweet corn, summer squash, jalapeño. The fresh white catfish filet was coated with a light rice crust and fried so quickly that there was no trace of oil. Nestled atop a bed of crabmeat, fresh corn, crisp-tender squash and slightly spicy jalapeño, the combination of flavors was spectacular. With my catfish, I enjoyed a nicely chilled glass of Pinot Gris; the perfect accompaniment.
While we were eating we noticed more filming taking place, where it appeared that Chef Vivian was instructing one of the chefs in the proper preparation of a dish. Later the camera crew followed as meals were served to a larger table, and the diners commented on their meals. I'm not sure exactly what this filming will become, but it's clear that Chef and the Farmer, Vivian Howard, and her husband Ben Knight are aiming for the stars.
For dessert we shared the berry cobbler topped with basil ice cream. Delicious! How lucky are we to have such a fabulous restaurant here in the middle of nowhere?!
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