A dinner invitation to La Casa de Meyer sounds like a rare occurrence. It is definitely one to be treasured. What a FABULOUS meal…
Handmade pasta. Stripped with saffron and chili peppers, then stuffed with cheeses and chives, I was reminded how to fill and then close and shape tortellini (It has been over 10 years since I folded tortellini with the Bellizini family in Chicago). Add a perfectly seared scallop and a buttery white wine (and other good stuff) for a FABULOUS pairing with the 2008 Syrah from Kontos Cellars.
Layers of one of my favorite food combination – tomatoes and avacados.
- First layer – tomato confit
- Second layer – more tomatoes – yellow this time
- Third layer – the perfectly ripe avocado
- Fourth layer – shredded crab
- Fifth layer – ahi tuna
“Roast beast” in the form of a perfectly seared filet with a salty, garlicy crust. Side of asparagus, the best vegetable around this time of year.
I derailed the chef’s plan for banana crepes as I had eaten the perfect amount. Instead, one dark chocolate covered carmel with sea salt from Boehm’s Candies was the perfect end to a FABULOUS meal! (At least it was in my opinion).
Parting thought – I hope to get a breakfast invitation some day.
Undisclosed. Luckily I didn’t have to be blind-folded to get there.