Feliz Navidad - Mole pt. 3

The day of reckoning. I've got a lot to do, and not a lot of time to do it. Honestly, it wouldn't have gotten done without a lot of help from LP and DS. Many thanks...

First, blend up the chocolate, nut, seed, and bread mixture with a little turkey stock into one sauce. Then, blend the dried and fried chiles and a bit of stock into a second sauce.


Second, brown the turkey in lard.


Third, in reserved lard, warm, darken, and thicken chile sauce before adding chocolate mixture. Finally, add 5 cups stock, and simmer for about an hour.

Fourth, bake the turkey, covered in the finished sauce, in a roasting pan. Then, after baked, pull meat out of sauce, cool, remove skin and debone.


Finally, place the deboned turkey in serving dish, pour sauce over, sprinkle with sesame seeds, garnish with a little cilantro, and serve with rice and tortillas.


CC (from The Devouring Woman) and her father made a tortilla soup, and BC made a tres leches cake. We had Negro Modello and Tequilla Rickeys to drink.


All in all, a fantastic Christmas meal with good friends...

Feliz Navidad - Mole pt. 2

My plan is to combine days 2 and 3 together, leaving day 4 on it's own so that Christmas day isn't too crazy. To make a long story short, it doesn't happen...

Day 2 calls for cutting up the turkey and making the stock. Seems simple enough... While the stock is simmering, I can complete day 3's tasks (finish the sauce, brown the turkey in lard and bake it, etc). Except that the I need the stock to make the sauce. What was I thinking? Why didn't I read the recipe in full?

So, this morning, Christmas morning, I am starting early. The dried, lard fried peppers are reconstituting, the stock is ready, and I'm prepared to cook the meat.

Wish me luck.

Here's a few pics of the bird and stock (thanks, CG, for the new cleaver!!)

23 Hoyt

CC and I (and 6 others) dined at 23 Hoyt earlier this week. The service wasn't the best. She tore them a new one on her blog The Devouring Woman...

PS, love the new design, CC.

My first Noris Dairy delivery

You have to love a farm whose motto is "Purity in Food."

Loyal readers (if there are any left after my long absence) may recall that I blogged about the lack of Noris Dairy products at New Seasons (and their subsequent replacement by the high quality but non-local Straus Creamery out of California). If not, click here for the old post... Theoretically, this change was supposed to have ensured consistent supply of organic, glass bottle dairy. New Seasons (at least the Arbor Lodge store) has still not been able to maintain that consistency.

So, I'm taking matters into my own hands. For an order of $15 or more, Noris will deliver to your door free of charge. I talked to a few of my friends, and we easily exceeded that dollar amount. This week, I got half and half, yogurt, eggs, cheese, and milk. Next week, more half and half, and probably some butter too. I can't tell you how excited I am to have Noris back in my house!

Here's how it works, you download an order form from Noris' web site, fill out out, and fax it in. I'd recommend calling after you fax the first time to see what day they will be in your area. When that glorious day arrives, put a cooler outside, leave a check for the correct amount, and when you return home, viola, dairy for you to enjoy.

Here's a direct link to the order form, in case you want to download and fill out right away (and who can blame you. Go for it!).

Need more convincing? Check out their "About Us" page.

And finally, this little blurb from Salon (from way back in 2005)...

Already, some small dairy farmers say the big dairies are squeezing them off the shelf. About 30 miles southeast of Bansen's farm, Franz Wenz, owner of Noris Dairy Inc., the only independent organic milk producer and bottler in the Northwest, says only large operations like Organic Valley and Horizon can afford to spend big bucks on flashy marketing and offer supermarkets exclusive deals at lower prices.

"The big guys can bury us," says Wenz, an Austrian native with bushy eyebrows and heavy jowls. "They can make exclusive deals and say, 'You just take our product and we'll give you a good deal.' The stores don't understand that they're hurting themselves when they depend on just one company that can then control the price."

To stay in business, Wenz and his family have carved out a niche by selling and personally delivering their glass-bottled milk, yogurt, cheese, ice cream and sour cream directly to more than 300 customers in the Portland and Eugene area. Wenz says he and his family intend to stick it out, despite hard financial times.

So, today's lesson, boys and girls? Buy local. Support the little guy. Enjoy purity in food.

Apotheke

Man, I like this place. Yeah, it's white. Yeah, it's very hip. Get over it.

Go in for some fine Belgian beer (they use correct glassware), cool and esoteric liqueurs, European estate made wines, and some killer food (I'm partial to the French fries that are fried in duck fat...). Also, cool ambient music from live DJs most nights of the week.

Upstairs from Andina in the Pearl.

Where's My Fino Review!?!

Tommy over at Macerating Shallots clearly beat me to the punch. I've had a draft of a write-up kicking around for weeks if not months, it's just that every time I go there, I try something new and tasty, and have to rewrite the whole thing. Hell, just last night Stan served us his 'pancetta basket.' House made pancetta, wilted arugula, garlic tomatoes, and oven roasted grapes. Mmm.

Eating...

Here's a little recap of some of the more interesting things I ate last week...

Sat 5/5/07 - Le Pigeon (plus pre-meal drinks at Rocket)
with BC
a-Leek carbonara, in which leeks took the place of pasta
b-English pea risotto
c-Apricot bacon cornbread dessert
d-Bottle of Gruner Veltliner

Mon 5/7/07 - East Side Dining Club (hosted at Le Pigeon)
with BC, Y, and N
a-Grilled skewers, one with chorizo and banana, one with pork belly and watermelon
b-Ceviche with ancho popcorn
c-Venison "Tamales"
d-Black bean chilaquiles with a poached duck egg *
e-Grilled quail with mango, chiles, and prosciutto blanco (aka lardo)
f-Mexican drinking chocolate and housemade choco-tacos...
g-A couple of Spanish wines

Tue 5/8/07 - Rocket
with SS, GA, DJ, EK, and BC
a-Pork "Pocket Rocket"
b-Fries
c-Ginger pea shoots
d-Braised beef ribs
e-Some cherry dessert
f-Nut covered ice cream bar on a stick
g-Beer

Wed 5/9/07 - Clyde Common (opening night)
with BC and Y
a-Butter lettuce salad with rhubarb, aged balsamic, and parmesan
b-Asparagus with caul fat wrapped egg (poached)
c-Chitarra with nettles, walnuts, and pecorino
d-Whole roast fish with preserved lemon, olive sauce, and chickpeas
e-Charred hangar steak in harissa with grilled onion salad (mushrooms make an unannounced appearance)
f-a bottle of Gruner

Fri 5/11/07 - Pok Pok (plus post-meal drinks at Victory)
with CC
a-Khao man som tam
b-Khao soi kai
c-Mango and sticky rice with coconut milk
d-Cha manao

Honestly, a pretty serious week of eating.

* - Best thing I ate all week

Le Pigeon image nicked from http://www.ianlynam.com
Other images from the restaurants' web sites

Moscow Mules at the Victory

As loyal readers will know, I'm on a constant search for good Moscow Mules in town. I've found one that I feel compelled to tell you about...

I was heading to Pok Pok with some friends a few Fridays ago, and they suggested that we head to Victory for drinks during the wait. Vistory is just up at 37th and Division, so it was an easy move to make. We grab three seats at the bar and begin to pour over the menu.

That's when I see it, a house cocktail with Blenheim Spicy ginger ale. This stuff is mythical. I'd been hearing about Blenheim for a while from my good friend NT. We even went so far as to try to order the spicy version from the east coast (they were out of stock, so we had to settle for the regular, which still has a little burn). I paid something like $55 to get 24 bottles out here. But that's another story...

The cocktail on the menu has a drink with bourbon, fresh ginger, and Blenheim's. Well well, that's pretty damn close to a mule. I ask for the modifications necessary. It's all right. I'm not convinced.

My friend NT calls that Saturday and wants to see Grindhouse at Cinemagic. But where to eat? How about Victory. When I mention they have Blenheims, the decision is made. The food is good, a spatzle mac and cheese with crispy shallots and apple sauce, and duck with cheese grits and rapini.

This time, I simply ask for a moscow mule. It is the most perfect mule I've had out anywhere in quite some time. Impeccable balance and flavor. Do yourself a favor, get over to Victory and ask Amalia for a mule with Blenheim's spicy. You will not be disappointed.

Fake Can Be Just As Good

Or not, as it turns out...

I went to see Blonde Redhead last night at the Wonder Ballroom. I'd seen them twice before, both times at the Aladdin (which to be honest I don't care for as a music venue, but it's nowhere near as bad as the Crystal... why don't more bands I like play at the Roseland!?!). I'd almost seem them back in Missoula at the Cowboy Bar, but we chose Don Caballero at Jay's Upstairs (where my own little band used to play) instead... Too many tangents, back on topic...

I bought the new album last week. I'd been waiting to download from e-music, but they didn't have it. I had to shell our cash for this one. I'm a big fan of Lemons, and I appreciated Misery in all of it's overproduced glory, but honestly, the new album is crap. I can't play the whole thing through in one sitting. Horrendous. I won't go into details, but I'll say this, don't pay for it. Ick. That being said, they've always mixed old songs and new at their shows, and the chance to see them at what I consider to be a superior venue to their previous shows proved difficult to pass up. I get tickets for myself and my buddy NT. SF also joins.

Before the show, we grab food and drinks at Echo after we see how long the wait is at Russell St. BBQ (see how it all gets back to food sooner or later?) I'll say this, Echo makes a good Moscow Mule, and they serve it in a proper copper cup. Tell Aaron and TK I sent you.

We stroll over to the Wonder. The opening band is mercifully almost done. We grab drinks and head to the balcony. The lights dim, and the band appears. Or sort of appears. The lights are very dim on stage, and you really can't see anybody. Then the music starts. Some sequenced, prerecorded stuff. Yeah, they've done this before to good effect, using it mainly for their quirky sounds, but this time it's different. I think they had whole songs recorded. I think they were just playing along. At one point, everyone stopped playing, sort of a break in the music, but the music kept going. Serious drumming, but the drummer wasn't moving. What the fuck? Fake simply isn't as good.

They play a very short set which might have been a good thing, seeing as how they really only played the new stuff. Yeah, they turned in a less than inspired version of "Melody of Certain Three" from Lemons and a garbled, looped, and sampled version of "Falling Man" from Misery, but by and large, the entire show, encores and all, stuck to the crap from their new "album" 23.

Yeah, I'm a little bitter. I'd been looking forward to their new album and this show En Particulier for quite some time. And boy was it a letdown.

Sunday Supper #3

My good friend CC has beaten me to blogging about our dinner on her blog, but I thought I'd throw up a few pics of my own...

Sparklehorse at the Wonder

Yep, I go see Sparklehorse again, this time at the Wonder Ballroom in PDX. Smaller space, louder sound, basically the same set. This time, I was much closer. Fast songs fared better then slow songs at the Portland show, basically the opposite of the SF show.

Pre-concert, I ate over at Pok Pok. 45 min wait for a seat at the Whiskey Soda Lounge (and I was already running late) so I grab a few items from the cart and sit outside. It's cool but not cold.

N. Lombard Taco Taste Test, pt. 1

My friend, the ADC, has decided to eat at all the taquerias on N. Lombard over the course of the next year. I'm trying (with little luck thus far) to convince her to try them all over the course of a week or two, and hopefully expand it to all of north Portland.

Last weekend, we grabbed waffles and coffee at the Flavour Spot (I'll try and post more on that later), and drove all the way up Lombard, way past St. Johns, up to Terminal 4 and beyond. Then, we turned around and drove back, taking copious notes on every taqueria we came across. Address, hours, etc. I'm pushing to include one that is actually on Portland Hwy (which is what Lombard turns into)...

Anyway, here is the preliminary map.

If you have any suggestions for judging criteria, I'd love to hear them. Watch this space for future reports...

PS - Yes, I know Google has misspelled Javier's Taco Shop. Unfortunate, but not my fault.

Blueplate Lunch Counter and Soda Fountain

I met S at the (apparently) hard to find Blueplate Lunch Counter and Soda Fountain (308 SW Washington). This is Jeffery Reiter's (ex-Park Kitchen) little lunch destination. There is the counter (where we sat) and an additional half dozen or so tables.

The food is simple but delicious. They offer a mere handful of items each day. Each dish prepared while you wait. And, they've got an honest to god soda fountain. They make sodas to order.

S and I both get the French Dip. Jeff cut the roast beef by hand, piled it lovingly onto a grilled roll, an served it up with jus and a side of mashed potatoes and gravy.

-M- was SO right, I should have been here way before now. A true gem.

SF Road Trip pt. 1 - On The Road

Albina Press

We hit the road early, 6:30 AM. As it turns out, the coffee shop that opens earliest is also the best (and luckily not too far from my house), Albina Press. I run in for coffee while -M- hangs out in the car with Mr. Kitty. I order up a medium double soy latte and a scone for -M- and a large coffee for myself.

Fittingly enough, they are playing Mulatu Astatqé. You know, the music in the road movie Broken Flowers? We just happen to be on a road trip today. It’s also something I discovered from -M- on our first date between dinner at Noble Rot and the Found show at Holocene.


In-n-Out

We planned out trip so that we’d hit Redding, CA around lunchtime. Redding, of course, is the northernmost outpost of In-N-Out Burger. We’re a bit behind schedule and don’t get into Redding until 2:15 or so. We also miss the exit. I assumed there would be signs, or that it’d be clearly visible from I-5. No luck. We drive all the way through Redding without finding our destination. Do we turn around or keep going? My thinking is that we have to eat, and Wendy’s and Pizza Hut just aren’t going to do the trick. -M- called 411 and got the number for In-N-Out customer service. They guide us back into Redding, to the right exit, and through a maze of strip malls to the promised land that is In-N-Oout. My oh my is the line long!

The last time I had In-N-Out was in Los Angeles. I ordered a basic cheese burger. I left a little disappointed. Apparently I completely blew it. The menu behind the counter is so vague and simple: little did I know there was another ‘secret’ menu out there for the ordering…

This time, I went in more prepared (thanks in part to both -M- and the Guilty Carnivore). I order up a double double animal style, fries well, and a vanilla shake. -M- gets a double double protein style with grilled onions and no tomato, fries also well, and a coke. [Click here for a link to Wikipedia’s article on the ‘secret menu’]

Since Mr. Kitty is in the car with us, we decide to get drive through and eat in the car. After we eat, we make a trash dump, rearrange the car and hit the road. 3 more hours to San Fran, and 4.5 hours ‘till our reservations at Chez Panisse!

-M-'s Last Dinner in Portland

For –M-‘s last meal in Portland, she picks Le Pigeon, one of our all time favorite spots in Portland, hell, one of our favorite spots anywhere. On the way over, we drop some boxes off with a fellow Reedie who has agreed to carry them down to SF for –M-, whose car is way to full to fit anything else into.

We plan to get there at around 7. I am a little worried, you know, the most popular dinner hour, the fact the they are always packed, it’s a Friday night, and they were just written up in Bon Appetite. We walk in and they are, in fact, packed. (this is a far cry from my birthday dinner back in August shortly after their opening, when we had no problems getting a seat, which is actually a good thing. Gabe and his food deserve all the recognition they are getting, and then some). Tonight, the wait for a two top is 2 hours. We have no option; we have to eat there. It is –M-‘s last night in town, after all.

Gabe, Erik, Bryan, and Leif wish us happy new year as we walk in. They’ve expanded seating as much as they can (it is a small space, after all), and totally revamped the menu for the new year (only two old menu items remain, the beef cheeks and the cornbread dessert).

They take our cell number and will call us when our seats are ready. We walk down to Rontoms for a drink while we wait. We are hungry so we get an order of deviled eggs and an order of Swedish meatballs along with my terminal Gravity IPA and –M-‘s Mai Thai.

We settle up and head over the Ozone to kill more time by browse CDs. We’re about to walk in when –M-‘s phone rings. Dinner time!

We take our seats at the Chef’s counter. M wants the beet/meyer lemon slaw as a starter, and gets talked into oysters as well. They are beautiful together. The beet juice that spills onto the rock salt turns a lovely scarlet color.

I get a frisee salad with pine nuts and cheddar. Dressing is a little strong, but overall, very tasty.

We order up a bottle of 2004 Jasmin Cote Rotie. I fear it may be a bit young, but we are pleasantly surprised. The wine is supple and elegant, with just enough funk and fruit. Very nice.

For the main course, -M- gets the beef cheek Bourguignonne with crispy potato and glazed vegetables and I get Grilled Strawberry Mountain flat iron steak with brandied peppercorn butter, wilted spinach and garlic roasted potatoes.

Cheeks are one of M’s favorite cuts of meat [Last minute correction, she says they are UNDOUBTEDLY her MOST FAVORITE cut of ALL TIME]. She has gotten this dish the last 2, maybe 3 times we’ve been to Pigeon. As mentioned above, this is one of two old menu items left after the new year, perhaps due to it’s mention in Bon Appetite. At any rate, it lives up to the press description ‘so tender they’ll fall apart with a good hard stare.” -M- makes several comments about the melted collagen, and then makes sure that I know I will never find anyone else with such a love a collagen. She’s probably right.

Although they recommend medium rare for the steak, I have it cooked medium; it arrives absolutely perfect. The steak itself (tender and juicy) sits atop a bed of wilted spinach and potatoes. Atop the steak, a lovely pat of pepper butter. I watch Gabe melt it a little with a blowtorch. It’s a little showy, but it certainly does the trick.

I need to backtrack a little here…

As we are about to order our main courses, we hear Bryan (-M-‘s favorite server of all time) tell a table they are out of the cornbread dessert that we have come to know and love. We pull him aside and tell him that we MUST have this dessert. He assures us there is more in the oven.

Jump forward again…

When we are ready for something sweet, the cornbread is done. We get both this and the crème brulee with espresso pot au crème. A couple glasses of Moscato d’Asti make dessert compete. (We get Moscato EVERY time we are here, and they know it; so much so that both Bryan and Leif make sure to let us know they have switched from Elio Perrone to Vietti).

Dessert is lovely, and as usual, the apricot cornbread with bacon and maple ice cream wins out. This is the other item that was held over from last year (again, it was mentioned in the BA article).

On our way out, everyone wishes us well, and says a bittersweet farewell to M, whom they make promise she will stop back in whenever she is back in PDX.

Next up, our road trip to San Fran...

Screen Door - 12/27/06

Yes, yes. I know, faithful reader. You’ve checked back, week after week, hoping for a new post. I’ve let you down. This trend is about to change…

Last night, -M- and I went back to Screen Door. You see, -M- is moving to San Francisco VERY soon (like in a week), and she had a list of spots she wanted, needed to eat at before she left. The last spot on the list was Screen Door (other notables included Pok Pok/Whiskey Soda, Le Pigeon, Caffe Mingo, and Apizza Scholls).

We had been to the Screen Door once, a few months back, and really enjoyed it. We sat at the bar and had a good chat with David, the owner, about food, music, all sorts of things. Upon our return, we take seats at the bar again (I love eating at the bar), and sure enough, David is there. I am fairly sure he’ll have no idea who we are, but he does. He even remembers my drink, the Moscow Mule.

Let’s start with the drinks. -M- and I both get the mule. Screen Door has this fantastic, slightly sweet ginger puree (they source it from Aloha Juice in SE Portland). Ingredients include only ginger, cane sugar, and water. Honestly, this is the best mule I have tasted anywhere outside my own home (-M- actually prefers the Screen Door’s version, mine is too gingery, she thinks). Mmmm. Nice work, David!

We start with Hush Puppies, fried oysters, and a side of grits (-M- has never had grits before). The hush puppies are delish. Minced green onions and whole corn kernels dot the inside. There is a little ramekin of the tastiest mustard sauce ever. And, the salt is perfect. So nice!

I generally like grits, and these do not disappoint. They arrive with a little grated white cheddar on top. I add a little salt, and eat most of the bowl myself. Here’s -M-‘s take on grits… “I like these. Innocuous, comforting. Like a down blanket made of carbs with cheese on top.”

And, since I detest seafood, I didn’t taste the oysters. Again, here’s what -M- has to say… “Fantastic, crispy crunchy layer of breading that gives way to a burst of briny, meaty goodness. Mmm”

Main courses… -M- gets the fried chicken (also what she got last time). This time, she swears she will not overlook the side of smoked tasso gravy. This is some tasty fried chicken. Crisp on the outside, super moist and juicy on the inside. Served with a side of wilted greens. -M- is very happy.

I get the burger. I’d been craving a burger all day. It’s a pretty standard burger, cheddar, onion, lettuce, tomato, and the like. A side of tasty fries completes the meal.

We skip dessert, we are both super full.

If you haven’t gotten over to the screen door yet, you should make the trip. Sit at the bar, order up a Moscow Mule from David, and enjoy!

Chablis

I haven't written about a 'supplier dinner' in a while. Last week's is certainly worthy of a write up.

In town, Bernard Raveneau and Jean Montanet from Chablis, France.

We head to Paley's and proceed to have one of the finest meals I have ever eaten. Words will not do this meal justice, so I'm just going to list off the wines and courses.

WINES:
1990 Raveneau Chablis Gr. Cru Clos
1990 Lasalle Rose Champagne
1990 Quintarelli Alzero Cabernet Franc
1981 Vina Tondonia Rioja Blanc
1982 Italian Red (I want to say Barbaresco)
1994 Picolit (don't recall the producer)
???? Some outrageous sherried Italian delight
199? Franciacorta Cuvée Annamaria Clementi

COURSES:
Liver and Foie Gras Mousse
Pate
Sweetbreads
Oysters
Lamb's Tounge Salad with Chantrelles
Bacon wrapped scallop with celeriac puree and caviar
Squab with Foie Gras
Rabbit with carrots and fennel
Roasted pork with tounge and cheeks
Cheese plate with 4 killer cheeses
Almond chocolate torte

Jealous much?

POK POK RETURNS!!

Yep. They re-opened the stand yesterday, the 11th of September. And yep, I was there. The food was as tasty as ever. I really missed it.

I got my usual, an order of Khao Man Som Tam (Papaya Pok Pok served with steamed coconut rice, sweet shredded pork and fried shallots) and an order of Muu Sateh (pork loin skewers marinated in coconut milk and turmeric, grilled over charcoal and served with cucumber relish, peanut sauce and grilled bread). Oh, and to wash it down, Cha Manao (Thai iced tea with fresh lime juice). YUM!

Watch this space, hopefully I'll be able to compose a post about my eating adventures in LA with the lovely M.

Oh, the photo? It's the first thing that showed up when I googled Pok Pok looking for images. It was too funny to pass up.

Pig's Tail at Le Pigeon

M and I headed back to Le Pigeon (yep, third time this week, we LOVE it there). We get a half liter of some southern French rose (delightful).

M orders up the burger (which I had last week). It still looks fantastic, with it's heirloom tomato, slaw, and pickled onion garnishes. Mmmm. Instead of the potatoes, M gets a little salad. Cornichons, capers, and the like. Very nice.

I'm not terribly hungry, so I order up the pig's tail. Yep, sounds crazy, but everyone there said it was great, Gabriel, Leif, the whole crew. It came with the same salad M got with the burger. I was warned, but also ordered the buttermilk dressed mixed greens too. It ended up being an excess of lettuce. So, the pig's tail was breaded and then pan fried in butter. The base (the part that would have been nearest to the pig's body) was very fatty, but as I got toward the tip, less fat and more meat. The skin was there too. It was an amazingly tasty gelatinous pile of food. Gabriel said I should just dig in to it with my hands, and he was right. I tore the segments apart, vertebrae by tiny vertebrae, and nibbled all the goodness off each piece.

For dessert, we got our fave, the apricot honey cornbread with bacon and maple ice cream. We also tried that night's new dessert, the peach upside down cake. Very good, but it was no match for the cornbread. We had a 375 ml of Moscato d'Asti as well.

Again, a truly fantastic meal. If you haven't been, do yourself a favor and check it out.

Birthday Weekend Eats

My birthday was Friday. Needless to say, I ate a lot of good food over the weekend.

Friday, Lunch - 'Za at the office

We ordered up 2 large Hot Lips pizzas (one was cheese, for the vegetarians, the other was their tasty housmade pepperoni for the meat eaters). For wines, we had:

• 1990 Bert Simon Serrig Wurtzberg Riesling Auslese
• 1992 Araujo Cabernet Sauvignon "Eisele Vineyard"
• 1997 Rocca di Castagnoli Chianti Classico
• 1998 V. Girardin Pommard "Clos des Lambots"
• 1998 V. Girardin Gevrey-Chambertin "Les Champeaux" (corked)
  
• 1998 Cantina del Pino Barbaresco "Ovello"
• 1999 McKinlay Pinot Noir "Special Selection"
• 2001 Anne Gros Vosne-Romanee "Les Barreaux" (corked)

Friday, Dinner - Le Pigeon

New place in town. I'd been hearing good things. Old sous chef at Gotham. Etc etc. Let's just cut to the chase, this was one of the best meals I'd had out in some time. Here's the rundown of what my dining companions and I shared...

• Mixed green salad with a lovely buttermilk dressing
• Foie Gras
• Flat Iron Steak with Marrow Crostini
• Squab with duck fat potatoes
  
• Burger (w/ pickled onions and slaw), also with duck fat potatoes
  
• Chocolate sea salt tart with mint pesto
• Grilled peach with goat cheese ice cream
• Cornbread "cake" with apricots, bacon, and maple ice cream

Honestly, it was truly amazing. Word is the brunch is killer too (see Sunday, breakfast a little further down the post)

Friday, drinks - Gilt Club

Faithful readers know if my love for the Moscow mule. Gilt Club has it on their menu. We go for drinks after dinner. Mmm.

Saturday, breakfast - Di Prima Dolce

Lucky for me, Di Prima's once-a-month Zeppoli Saturday is the day after my birthday. I go, accompanied by a number of friends. We eat lots of Zeppoli. I'd say, in total, we had to have eaten close to 15 orders (3 zeppoli per order). Coffee, too, of course.

Saturday, dinner - Lemongrass beef

We cook at home in Saturday. We make a few alterations to Guilty Carnivore's recipe for lemongrass beef (minor alterations, like extra garlic). We have Moscow mules, because they seem like they'd be a good match. On the side, M served up a little cucumber salad. All served with jasmine rice. Mmm, this is tasty. We'll be making this again, without a doubt.

Sunday, breakfast - Le Pigeon

We head back to what has become my new favorite restaurant, Le Pigeon. We get breakfast sandwiches (egg, cheese, and some heavenly bacon) with salad and potatoes. Although we like dinner better, the brunch totally rocks. Stumptown French press and '05 Perrone Moscato d'Asti. Lovely.

Sunday, dinner - Chicken

Sounds simple, and that was the idea. It's hot out. We invite CC and Porkchop over for dinner. Basic chicken breast grilled over mesquite (Porkchop was grill master for the night). Salt and pepper only, no real marinate. Mango cilantro salsa on the side. Corn on the cob, green leaf lettuce salad with heirloom tomatoes and housemade vinaigrette (by CC). Baguette with homemade butter. A little wine. Nice night out on the back patio, under the stars, with friends. A good and fitting end to my birthday weekend.

Unfortunately, I was too busy enjoying myself to take any photos, so you'll have to let your imagination run wild.

One last thing, if you haven't yet been to Le Pigeon, you should go already. If you have, you should go back. So good!