After my Gloria Ferrer Glorious Bites Challenge adventure we relaxed with a martini. We always ask for an odd number of olives (preferably 3) because we have heard that it’s unlucky to have an even number. The superstition may have started with bartenders trying to displace the amount of gin in the glass ~ the more solid objects in the glass the less volume is needed. And olives are less expensive than gin. Our bartender that evening said that she always serves 2 olives in a martini because “2 is a garnish and 3 is a salad”.
Since the competition did not leave us much time to nosh, we decided to enjoy a delicious handmade Paradiso pizza … http://www.eatyourpizza.com/our-story/… that we paired with Margerum Riviera Rosé 2015. Blend of Grenache, Counoise and Cinsault grapes. Refreshingly crisp and dry rosé wine. Aromas of raspberry and spice abound on the nose with a long and refreshing finish. The color is a delicate pale salmon.
The next morning we went back to Jackson 20 Restaurant where we enjoyed Peach Bellinis on the patio outside. The Bellinis were especially effervescent. They were prepared with Segura Viudos Reserva Heredad Cava. As soon as we arrived back home I made a “Be(llinni) Line” to Mr. Bill’s Wine Cellar to pick up a bottle. This cava is made using the méthode champenoise, aged in the bottle for 30 months. Notes of honey and brioche. Delicious in a Bellini and equally as tasty on its own. http://www.seguraviudasusa.com/our-cavas—reserva-heredad
For dinner we treated ourselves to a dining experience at Rose’s Luxury in Capitol Hill, Washington, D.C.
We were seated at the Chef’s table where we could see the chefs in action. Warm soft potato bread served with butter topped with chives and fried potato skins is a fun take on traditional sides of bread and baked potatoes.
We delved into the menu with the help of Executive Sous Chef Tyler Teass….wanted to order everything because every bite sounded so delicious…but finally narrowed our choices down to a few of the favorites that have earned rave reviews.
Thackrey and Co. Pleiades was the perfect accompaniment to the rich flavors we were enjoying on the plate. Well balanced with notes of red berries and a hint of spice. Old-vine fruit, mixed black varieties like sangiovese, zinfandel, petite sirah, and pinot noir grapes.
The service at Rose’s Luxury was attentive and gracious. I took this photo of our waitress’ tattooed arm “Always One More Time”. From Maya Angelou’s quote: “Have enough courage to trust love one more time and always one more time.”
Salad course: Pork sausage, habanero, peanuts and lychee salad.
We also enjoyed grilled romaine heart, duck egg, crispy potato, herbs and buttermilk. This dish was so delicious…smokey cheeseburger flavor that tasted just like a picnic!
Fish course: Blue catfish, crispy bread, green tomato relish and saffron aioli.
Pasta course: Rigatoni with tomato, eggplant, anchovy and mint. A second peppery pasta course (pictured right) was served as an extra treat.
A sample of smoked brisket, white bread, horseradish and slaw.
Dessert course: 3 flavors of ice cream for dessert! My favorite was the ice cream made with coconut milk (center photo).
…finishing with a lovely glass of port…and house-made sesame candy…
Please visit my Facebook page: Bubblybee