I have driven past the Corn Palace on Lawrence Expressway for decades but never stopped until today. For as long as I can remember, which is a long time, the Corn Palace has stood at the edge of a small field in the middle of the Santa Clara suburbs. You can't get to it directly from Lawrence---you have to weave your way around a couple of blocks of suburbia. I really admire their dedication. The selection today was small, as one might expect in December, but I came away with two large Fuji apples. Keep at it, guys.
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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