I learned about the history of Stone Hill Winery from this History Guy video. A drive across Missouri gave me a chance to visit this beautiful place.
I arrived at lunchtime and enjoyed this wonderful German Trio: schnitzel, sauerbraten, wurst, potatoes. The meats were tender and flavorful, the sauces were rich and smooth.
After lunch, I stopped by the wine shop. Tastings were going on outside with perfect views of the vine-covered hillside. The wine selection is excellent.
I plan to stop by Stone Hill again and take more time to enjoy the town of Hermann.
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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