Photo sent to the kids [Filler]

It was our older daughter and son-in-law who turned us on to “Top Chef” so they know who Chef Sara Bradley is and they would definitely recognize “freight house” as her restaurant. So I took this photo of Clare and sent it to the kids with no caption or explanation. Tee-hee ;-)

I post this because on her plate is the amuse-bouche that was served first.

From Wikipedia:
“An amuse-bouche (/əˌmuːzˈbuːʃ/; French: [a.myz.buʃ]) or amuse-gueule (UK: /əˌmuːzˈɡɜːl/, US: /-ˈɡʌl/; French: [a.myz.ɡœl]) is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef’s selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef’s style.

“The term is French and literally means ‘mouth amuser’. … In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries, being a euphemistic hypercorrection that appeared in the 1980s on restaurant menus and used almost only there.”

This amuse-bouche was a deviled egg. I always liked deviled eggs, but this was nothing like any deviled egg I’ve ever had!

[ PXL_20231213_233550073_9x12tm :: cell phone ]

December 14 posts
  1 year ago: No post
 2 years ago: No post
 3 years ago: “The Streets of Boston”
 4 years ago: No post
 5 years ago: No post
 6 years ago: “Dinner at Greg & Suzanne’s”
 7 years ago: “It shows an easel. It says ‘Easel.’ But no easel.”
 8 years ago: “My wife is very clever…”
 9 years ago: “About as desperate as desperate gets…”
10 years ago: “Car-top racks are multi-purpose!”
11 years ago: “Family”
12 years ago: “Christmas, Christmas…” The new version is just not the same without the banter between Dave and the Chipmunks!

[Cathy 💫]

Making me peckish. If I ever see that on a menu I must give it a try. Looks like the wine was nice too (hehe)

[Thom Mitchell]

@kitkat365 Actualllly, we went all-out for this experience and had wine pairings with each dish! They started us with a bit of champagne (in the photo). Chardonnay with the fish course; zinfandel with the NY strip; delightful red blend with the chef's spin on French onion soup gratinee. NY strip sounds decadent with a black garlic bordelaise, but my favorite dish was probably the French onion soup: charred cabbage, carmelized onion jam, grilled bread, gruyere, and thyme. Chef Sara said she could eat buckets of that and I concur!

[Danette Thompson]

Sounds like a great meal!

[Cathy 💫]

@rhoing Sounds delicious