euphoria's Sunday Night Supper - that's on the list now.
In a cosmic act of serendipity I found a seat next to Donna, a retired restaurant critic and across from my new foodie guru, Glenda McDaniel and her family. Glenda, a realtor by trade from Smith Mountain Lake, Virginia, knows NYC restaurants and chefs better than I do. She parties with Daniel Boulud - "Danny". Glenda is a High Priestess in the foodie world, Chef Brock's publicist came over to the table to greet her (they are old friends). Together with husband Terry and mother in-law Edna, they travel all over the world tasting their way through life. They gave me tips on visiting the Bocuse d'Or; Manhattan's premier Bordeaux tasting event; and Knoxville's Baconfest! (and about the "Party like it's 1699" Night in Manhattan? I am simply green with envy!) I want to start a blog and just call it "Following Glenda".
Le Creuset was the sponsor of the Sunday Supper and each serving dish was a beautiful example of their products. I wanted one of each, and we all were sent home with an autographed Mini Cocotte (mine is purple!)
Bernheim wheat whiskey, ruby red grapefruit juice, Finest Call orgeat syrup, Fee Brothers cherry bitters and LaMarca Prosecco, garnished with a fresh sprig of rosemary) My first sip was delicious, but then I realized that it was the first time that I had tasted real grapefruit in three years. I had to force myself to put my drink aside, because people with kidney transplants should not drink grapefruit juice - it messes with my immunosuppressives - so I switched to straight bourbon.
The waitstaff were amazing; a professional team who circulated with beer, cocktails and bourbon - Evan Williams Single Barrel Reserve. They were cool and efficient (and I think having a pretty good time too!)
The food: A South Carolina Low Country feast by Sean Brock, a James Beard Award Winning Chef; Mike Davis from Terra in Columbia SC; Frank Lee from Maverick Southern Kitchens and the team from Greenville's High Cotton Maverick Bar and Grille. There was some serious culinary power in the kitchen and it showed on the plates that were set before us. These were classic low country comfort foods elevated to haute cuisine with a down home twist.
In the picture you can just see the Pama Manhattan cocktail pairing (Evan Williams Single Barrel Reserve Bourbon, Pama Pomegranate Liquor, Finest Call Simple Syrup, Fee Brothers Whiskey Barrel Aged Bitters) I will maybe admit to having two of these delicious Manhattans over the course of the evening.... (I came back from South Carolina with a new found taste for Bourbon)
Our side dishes were beautiful. Yellow squash casserole and Collard Greens.
The music and the food never stopped. It was an amazing evening, one that I will recall fondly for the rest of my life. And there was dancing...
A Slide Show: