day 4 part one Bacchus

Well today started out cloudy so we ventured to Bacchus in Mt Hope estate
While I salivate looking at all the wine, our visit today was to pick up some Nespresso pods for my wife and to finally try the restaurant section for lunch
Roman who used to be the head waiter at Le Pressoir works in the wine area and it is always nice to see him

I have heard nothing but good things about the restaurant which is only open for lunch
Last year we purchased caviar from the wine shop for a dinner catered by a private chef last year

The restaurant serves the same caviar along with the accouchements at the same price along with 2 shots of a quality vodka
yes it is a splurge but well deserved as I just finished up over 4 and a half months straight without a day off, not a complaint as I love making my guests happy

while the menu looks very good, the specials made it even harder to make a decision
I choose the foie gras tasting plate while a very creamy risotto with lobster and shrimp was my wife's choice, it rocked
I ordered a "sweet wine" to go with my foie gras and was surprised to receive a wine from Argentina.
It was honey colored and well balanced. I went back into the wine section and picked up 2 bottles to take home. $10 for a half bottle. Great value!!!
A small portion of green bean soup was served as an amuse

the desserts did not tempt us as we were stopping at Bacchus express to pick up some more macaroons on the way home

Service was excellent and we look forward to a cloudy day next year so we can revisit

Very well done. Are those Mother of Pearl spoons with the caviar?

Oh boy, that all looks great!. Looking forward to stopping in there in November. Thanks for sharing your experiences! What do you do for work?

Yes properly chilled mother of pearl spoons, somehow my wife ends up with two and none for me, maybe a tactic to slow me down
we got hooked on quality caviar a few years ago when we enjoyed a "covid valentines" dinner at a friends house who is an amazing hostess and great cook

I do not work but I am a partner/ owner of a catering business, I grew up in the restaurant business with my parents
Work is only if you do not like what you do
I have been with my business partner for over 30 years while he do most of the cooking, I do all the desserts, about 25 % of the food prep, run the front of the house, financials, all paperwork and all communications since he doesn't own a computer

I am going to retire at the end of next year and get a part time job working 40 hours a week
so think I am on vacation now, but I am doing extensive menu research and development

I have attached some pictures of my food

....we'll be staying in the same complex in november, and enjoying your opinions!

Your food presentation looks wonderful! Your description and pics at Bacchus have added them to our November trip.

Wow, amazing stuff!! I could eat all of that!!

Your Caesar salad is amazing!

Linda,

Many times I will wrap the romaine up in prosciutto and it looks even better
did you see the picture of Jeff on the camel.
I asked my wife if he was well dressed as he usually is

Bob,

make it your meal of the day since lunch there is more expensive than almost any dinner

The Caesar would be even more beautiful with prosciutto! Yes, I saw Jeff and Becky's picture. Very cool.

And grilled too.

That antipasto tower looks AMAZING! Something I'll try to replicate on Christmas Eve.

Not that hard but impressive and time consuming, everyone loves antipasto, you can also make a shrimp tree

Some beginning recommendations, cover styrofoam "tree" with lettuce using toothpicks, you can fill it from there
you can learn how to make flowers out of vegetables as decorations if you really wanted to go all out

When you go back a dessert I'd recommend is their Rum Baba, our choice every time.
Dave.

Your food looks fantastic. I am a huge carrot cake fan and that looks like a winner. Thanks again for sharing. Looking forward the the Dutch side stories!

carrot cake is my wife's favorite
this recipe is from a restaurant ( Frog) in Philadelphia that started the restaurant renaissance in the 70's