To begin, a dry gin martini with olives.
Then, a garden salad with Italian dressing.
Next, filet mignon, medium. Baked potato, fully loaded; and sauteed mushrooms. Cabernet sauvignon to drink, of course.
Finally, a slice of apple pie with sharp Cheddar cheese. And a glass of port.
I’ve simple tastes
Green flower bud
Neapolitan pizza
Arugula and spinach salad
Stuffed grape leaves
51k and n a can.
That’s the meal right there. So rich. So fabulous.
Only if I’m in San Francisco:
Appetizer: Antipasti
Entree: Cioppino
Sides, Sourdough Bread, Steamed Artichokes with melted butter
Beverage: House Cabernet
Dessert: Raspberry Sorbet and a double espresso
Good pick. I’m coming with you.
I need some constraints here, so I’ll go with Mexican:
Starter: Conch ceviche
Entree: Chiles en nogada
Sides: This dish doesn’t need much for sides. Just rice works for me. If I have to pick a second, maybe a cactus salad
Beverage: Agua de jamaica (hibiscus water)
Dessert: A simple flan will do
I had a crab bisque in a small restaurant in Bandon, OR (a coastal town) that is a lasting food memory. I begged the chef for the recipe and she gave it to me in general terms, but now I don’t remember it other than it had fennel in it.
Honestly, I’ll take some homemade waffles with real maple syrup and too much soft butter.
Ok, throw some bacon on the plate.
Tomato juice and black coffee to drink.
mmm
Windjammer salad (like a Caesar but with crab [not “krab”], shrimp and a bleu cheese dressing)
Chicken Paprikash with spaetzle and red cabbage
Jameson’s, straight up in a chilled glass
Fruit & cheese (not a big dessert eater)
I’m going back to brunch:
I’ll have that too!
This as well
Furiously scribbling
Way too hard to narrow it down. I’ll just look at today’s menu for my favorite restaurant and pick from there.
Caramelized pear and Brie tart
Pan-seared trout
Roasted cauliflower and leeks
Potatoes with caviar cream
Domaine Bart '18 Burgundy (this is all on Two_Many_Cats2, right? Otherwise I might stick with the Trappist ales)
Chocolate pot de creme
That will do very nicely.
(Side rant: “Pan-seared trout”. Sounds simple enough. I have pans. I have access to trout. So why can’t I make this anywhere near as good as they can?)
Fried pickles
Rack of smoked dry-rubbed St. Louis cut pork ribs
Braised collard greens with bacon
Macaroni & cheese
An Arnold Palmer
Banana pudding with vanilla wafers
I like what Mr. Badger orders at the restaurant, (ya gotta like his consistency), but when I’m a little hungrier…
Appies - Oysters Rockefeller
Entree - medium rare 12 oz. T-Bone, with green beans almondine in cilantro lime sauce and butter-whippped, twice-baked spud.
screw desert
Fresh caprese salad with heirloom tomatoes
Pabellón criollo with fried plantains and a small pile of fresh hot maize arepas and butter.
Ice cold Coke Zero Sugar
Creme brulee
One of my favorite things on earth, but it’s got to be prepared in the kitchen at Yvette’s, a little neighborhood restaurant in the Quartier D’Orleans on the French side of St Martin.
I’m having breakfast.
Appetizer: Fruit salad
Entree: Chicken-fried steak with gravy and scrambled eggs
Sides: Hash browns with gravy, cheddar cheese, and grilled onions, and sourdough toast with butter and jelly
Beverage: Grapefruit juice
Dessert: Cinnamon roll
Appetizer: French onion soup with lots of cheese.
Entree + sides: souvlaki dinner done the way it is/was at John Anderson’s burger chain in Toronto with big chunks of meat with lemon sauce, fries, and Greek salad with a big piece of Feta cheese on top.
Beverage: Bloody Mary/Bloody Caesar
Dessert: Chocolate + Zabaglione flavored Tartufo ice cream