My choco-radar identified Mama Ganache on the way to my hotel. My colleagues confirmed that it was indeed the real deal.
The store makes and stocks everything a chocolate lover could want: truffles and dipped chocolates, bars, and large bars for home use. The bars included several different varietals. I walked away happy with a box of chocolates and three delicious bars. The different varieties of my bars were distinct and very enjoyable.
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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