Food and Wine
Some Enchanted Evening: That rare occasion when all the puzzle pieces
fit exactly and the final result is just wonderful.

Some people eat to live and others live to eat. I am in the latter category.
I simply love good food and I have, what I consider to be, a modern
eclectic taste. I look forward to meals whether I’m eating Sushi, Filet
Mignon or a hamburger I enjoy and savor every mouthful. There are of
course a couple of exceptions. I relish onions but I'm not so keen on
pickled onions and I adore mussels but dislike the distinctly slimy feeling
of oysters and, in direct contrast to my husband, in my opinion you can
endeavor to masquerade offal in anything that you like but it is still awful.

I particularly love a great sauce. A wonderful Béchamel or Veloute can
redeem even the most nondescript of meat or fish and my sister Kate
can make a dark and white chocolate Bavorois which must have been
the favorite food of the gods on Olympus.

I digress.... the
Some Enchanted Evening happened several years ago
when we had the pleasure of enjoying the most wonderful ten course
meal in a small hamlet in northern France. It was a sublime experience.
Between each gourmet course discreet waiters served a different
flavored sorbet to refresh the palate and you needed the respite to regain
strength for the, it seemed never ending, next course. The meal lasted
for five hours which was quite a marathon for a couple that usually
dined on a salad and one, calorie conscious, entrée.

It was however an interesting and glorious event. The dishes were
beautifully presented and so skillfully designed they were worthy of a
place in the Louvre. The phenomenal flavors both tantalized and
captivated the taste buds. From the soufflé Au Roquefort et salade de
magrets de canard, the steak Au poivre adorned with my favorite
boulangere potatoes and the other delicious treats to the incredible
selection of heavenly cheeses the meal was excellent.

It was a unique and memory making evening. The sommelier
recommended Nuits-St.George flowed as swiftly as the nearby Somme,
the food absolutely divine and the company witty and entertaining. (I
remember a top executive of one the world's most popular software
companies scrambling on a dark muddy bank, the ruination of his
designer suit totally ignored, as he competitively sought to be the first
one back to the restaurant with a cup of Somme water.... but that's
another story).  

I can only hope that some day I will be able to duplicate that superb
experience when all the right ingredients will once again blend together
for one, perfect, enchanted evening.
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