The Biltmore Inn is part of the Biltmore Estate, located perhaps a half mile as the crow files from the original mansion. The service at the inn is modeled on what the Vanderbilts would have given their guests. The service has a bit of a Southern twist---I've never heard "my dear" so many times in one afternoon. As you can see, the view was beautiful.
The service started with tea and this amuse bouche. Everything went by quickly but I believe that the treat was topped with a pate. I also managed to miss a shot of the tea service. Rest assured that it was exquisite. Each guest has his or her own pot, with water frequently refreshed. Tea is served with lemon, sugar cubes, and honey.
The cheese course offered three different types of cheese each with its own preparation. The cheddar on the bottom was paired with a wonderful mustard sauce.
The savory course included a broad range of items that went well beyond the traditional English finger sandwiches. My favorite was the tiny pierogi.
I also managed to miss a photo of the spectacular dessert course. Everything was wonderful; the baba au rhum was soaked in a bracing rum.
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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