Day 198 was a local food extravaganza. I had a ticket to the Dai Due Bastille Day Dinner so for breakfast I had two scrambled Vital Farm eggs with Wateroak Chevre. I skipped lunch to save up for the food porn to come.
I hadn’t been to the Hotel Saint Cecilia since it was the Miller-Crocket house and barely recognized it. Gorgeous, and there has been a lot of space added and tons of renovations. The grounds are lovely.
Cocktails were being poured outside, either Pastis (Herbsaint) or Champagne Peach Cocktail. I tried the Pastis, but switched to the Champagne Cocktail. You have to really be in the mood for liqorice, and I guess I was not.
The passed hors douvres were Guine Liver Mousse on Toast or (Mousse de Foie de Pintade).
These were outstanding. After visiting outside for a while, we were encouraged to come in for dinner. There were storms nearby, so it was breezy and not at all oppressive, but inside was cool. First Course was a Pig Trotter Croquette with Marinated Cucumbers. (Pied du Cochon Frite aux Concombres Marinees). This was served with a Gewurtztraminer and it went together beautifully. The croquette was crispy on the outside, and filled with tender pork flavor on the inside. So good.
The next course was Sauteed Shrimp with Vegetable Tian. (Crevette Sautee aux Tian de Legume). This was perfect too, the shrimp was amazing.
Between courses, I snuck back to the kitchen and Jessie was gracious enough to let me take some photos.
Back to the food. Next course was Potato and Garlic Soup (Soupe de Pomme de Terre et l’Ail) served with a 2008 Chardonnay. This soup was light and very flavorful.
Getting full yet? I was. But there’s more. Next were Sweetbreads and Mushrooms Vol-au-vent. (Ris de Veau et Champignons en Vol-au-vent). This was served on the lightest of puff pastries and had a wonderful mushroomy sauce.
I think my favorite course of the evening was the Cassoulet. It was made with darker beans than I’ve ever had it, was filled with duck and pork and sausage, and filled with flavor.
I was stuffed at the point, but it just kept coming out. Next course, cheeses (Fromages). All of these cheeses were local, from Pola, Full Quiver, Veldhuizen and the bread was baked by Barrie Cullinan.
And is that wasn’t enough food, there was dessert. Peaches in Muscat served with a Sauterne. (Peche Pochee au Muscat, Gateau de Pavot)
What a fabulous night of amazing food, and great company Kristi, Marshall, and Katie. Thanks to Jessie and Tamara for a lovely evening. I love that I have the list of local farms and what was provided by each on my menu. What a great resource.
If you ever get a chance to go to a Dai Due Dinner, do it, at least once. It is an amazing experience and the food is brilliant.