After the staple appetizer of small red delisciousness, the first course was a scant cup of the finest acorn squash soup ever. It had a touch of black pepper and white truffle oil and must have been whipped to get it so light and airy. Many of us selected this as the finest creation of the day.
It was time for a glass of clean Pino Grigio that Ika chose. I nursed it through the meal. I knew that I had to pace myself through Alex's six-obsticle course.
The second course was a salad of crunchy roast fingerling potatoes, giant fava beans (barely subdued), roasted garlic and tomotoes with a gorganzola cream sauce that featured more cracked pepper and, I think, cardimum. It was a mercifully small serving of a very strong dish. This was another favorite.
Let it Grow Richie, in his first dinner with us, explained that many of the veggies featured here were being supplied by a local organic farmer, the carrots and bok choy, for sure. He also told us about his time with the Committee on Poetry, their farm, and it's sad current condition.
Scott then told the yang of us to exchange seats, and we were treated to a very simple salad of greens vinagrette. I was already stuffed, so it was a welcome respite.
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