No pictures this time, but I stumbled across the Savory Spice Shop down the street from REI. This charming neighborhood was one of the earlier parts of Denver to be rejuvinated and the shop has been there for quite some time. The manager was very helpful and explained the store very well. I bought a package of white peppercorns, something that I've been thinking about for awhile. I have really enjoyed the distinctive flavor. I've used it both on my omelets and some beef stew, in both cases a lively and distinctive addition.
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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