My hotel was located near the Co-Op Market. They came in handy for snacks to tide me over on my activities. The store is smallish but nicely appointed. The staff was extremely friendly and helpful.
The store of course stocks very nice produce, meats, etc. This shelf displays some of their Alaskan items. My main destination was their preserved meat display for portable protein. They have a large selection of what looked like high-quality jerky but I went with sausage. One sausage was from the Alaska-Siberian brand and was wonderful: just soft enough, fatty and moist, a meaty flavor from the caribou (hey, it's Alaska) without being overly gamey.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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