Coming out of the Georgia Tech game, I spied a food truck that promised fried pies. I don't see food trucks around Atlanta very often, so the very concept was intriguing, but quite frankly they had me at fried pie. The truck was from Mercier Orchards, an apple orchard in northern Georgia, so naturally the theme was apple. I ended up with a fried apple pie and an apple slush. The pie was good but my favorite was the slush. It was very rich with apple taste. The slush captured the tart/sweet combination that is the essence of an apple in some ways better than the average apple does. Who says football food has to be boring?
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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