Mom and I paid our annual visit to LT Organic Farm just west of Des Moines.
You could call this a Southern style meat and three, but the elements are all very different. The chicken is very soft and tender, not fried. The vegetables are both flavorful and very easy to digest, a hard combination to master. The condiments (chutney?) give just the right amount of kick.
And lest you think these meals are strict, take a look at this cheesecake. I've had my share of Brooklyn cheesecake and this is one of the best I've ever had.
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) ...
Comments
Post a Comment