Our DATE Conference held its banquet and networking banquet at the Hygiene Museum in Dresden. This museum dates to the 1920s and is housed in a very elegant building.
Inside, we were greeted with modernist decor and techno music.
The buffet offered a wide variety of selections. I tried both the pork and the salmon en croute.
This sweet potato and chipotle soup was my favorite. The chipotle---a surprise in Dresden---gave the sweet potatoes a very nice meaty, smoky flavor.
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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