What constitutes gourmet? Is it ingredients? Preparation? Presentation? Or, all three?
My SO and I are continuing our grazing course up and down this small peninsula, discovering new eateries that we've heard about but never tried. In past years, we've not been very adventuresome, frequenting the same ten or so restaurants that we had become comfortable with. Perhaps it is our new location for the Aqua RV, complete with a new set of acquaintances, but this summer we've already visited ten new restaurants, with possibily more yet to come - very unlike us, but fun, nevertheless.
One of my favorite pastimes is reading about local eating establishments, clipping articles to tuck away in the hopes of actually dining at one or some of them. Today, we lunched at one such restaurant, known for its gourmet presentation of everything it serves. We ate pizza one more time, which is unbelievable for us. (Pizza three times in seven days - a trend we definitely need to stop.) But, the dietary indiscretion was most certainly worth both the trauma to the arteries and the driving distance.
The pizza had a crispy-thin crust - topped with very little cheese, the perfect amount of shredded chicken breast, thin strips of wood-fired green and red pepper and portabella mushroom slices. The sauce was flavorful but not spicy and did not overpower the vegetables. Freshly shredded Parmesan cheese was available upon request, as was extra marinara sauce. Even the water, good old,plain H20, was served in an inventive vessel resembling a wine bottle, complete with removable cork.
We agreed that this was an unqualified definition of gourmet. We shared a pumpkin pie dessert that was a delicious, small portion, decorated with leaf-shaped pie crust detailing. The dessert plate was drizzled sparingly with maple syrup and powdered sugar had been lightly dusted over the plate and pie. The dessert did not disappoint, being a treat to the taste buds as well as being visually appealing. The entire meal, from the food to the tableware, was unique - tasteful and creative - both to the eye and the palette.
I'm gathering ideas for my own new creative touches in the kitchen, borrowing ideas from the best this peninsula has to offer. We even shopped in an olive-oil bar, purchasing some 'gourmet' olive oil straight from Italy. Who knows what culinary creations I'll generate this lonely, cold winter?
Stop by and see what's cookin'!
Ancora imparo
