Sunday, March 28

 

More talk about food.

I'm glad to report last night we had another successful dinner at Chameleon.

I ventured into a plate of Monkfish. It's true, it is the poor man's lobster. It's very a very sweet, tender fish -- not flaky -- with a texture almost akin to scallops. Plus Chef Jeff paired it with thick-slab bacon to play-up the sweet fatty goodness.

Beforehand Bill and Jen were prompt for cocktail hour. We presented them witha bottle of Hangar One vodka, which was immediately uncorked and mixed into two very smooth V&T's.

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