Jambon de la petite Bourgogne. 1/2 portion, but I could have easily scarfed down a full portion.
Bitter lettuce salad, radicchio/endive, sunflower dressing. Much needed ruffage, hit the mark.
Brochette de calamars. Perfectly grilled and delicious.
Warm hazelnut/chocolate madeleines/chocolate mousse/candied hazelnuts. The star of the show.
I really enjoyed my dinner here, food was delicious, service was good, but they were rammed and it showed with the timing of the plates plus sitting at the bar was V uncomfortable as we were packed in like sardines. Would return, but def wouldn’t sit at the bar.
Thank you! The recipe from Vefa’s Kitchen makes a delicious spanakopita. If you use bought phyllo, it’s actually pretty quick to put together. I can’t get good phyllo at the store, so I need to make my own. Now, if I could buy good quality dough, I’d be making this every other week.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
506
Thanks
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
507
Salad two night’s in a row can only mean one thing, it’s time for double cheese dog Tuesday!!
Plus I grilled up some veg for future dinners since I was grilling anyway.
Fettuccine Carbonara… or as close as I’m going to get. Used pancetta for the guanciale, and added peas because I wanted veggies and didn’t want a salad.
Fairy tale eggplant halved lengthwise, tossed with sesame oil and soy sauce, then air fried. Cucumber salad, veggie fried rice, and air fried shrimp teriyaki. I was trying my darndest to use up all the random veggies so I can restock at tomorrow’s farmers market.
Grilled out BBQ ribs. As you can see I prefer the burnt/smaller ends. Coleslaw with mayo, sugar, vinegar, celery salt, chopped apples/raisins and and a bit of black pepper., A slice of multi grain bread marked down at Kroger with butter. And a cayenne out of the garden that is hotter than Hades.
Asian tacos, ground pork, ginger, garlic, fish sauce, tamari, hoisin sauce. Cabbage, cilantro slaw with a squeeze of lime, sriracha mayo sauce. A bowl of quickled carrot, daikon, cucumber, red onion, red chile in rice vinegar. The cook had a margarita.
First BLT of the summer. Garden tomatoes with commodity bacon on Dave’s Killer 21 Whole Grain. Mayo on the top slice, and a basil-chive spread on the bottom.
