A True Dining Experience
For Cerwin’s Seventieth Birthday
Last night, April 22
I wanted to take our children to a very special restaurant to celebrate Cerwin’s birthday – one like we had never been to before – one where we were encouraged to stay long, relax, eat, talk, and laugh.
Roy and Deb had been here for a special anniversary dinner, and thought Mazzi might be what I was looking for. It was – just what I wanted – and more.
It was difficult to get everyone’s attention – and then I almost missed Deb.
It was an Italian (European-style) restaurant, so we had many courses with lots of time for fun and conversation. Those of us who have been to Europe felt like we had been transported across the ocean.
(The only thing that kept it from being totally perfect was that Mark and Diane couldn’t be here from Maine.)
This beautiful, tall flower arrangement was next to our table.
Our first course was dinner rolls. (That is Jeff’s hand and glasses that got in the way of the camera.)
I chose a roll that had black olives in it.
While waiting for the second course, I gave Cerwin his present. I took his leather vest to Faye who stitches the TFC logo on items of clothing for our staff. He has often talked about doing that, but didn’t want to give up wearing it to church and other non-TFC events. So I had his old one stitched (you can see the logo just above his hand) and bought him a new one for times when he just wants to wear a plain, leather vest.
This is his vest before there was a logo on the back, upper section.
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You may remember that our children’s gift to him was tickets to Smoke on the Mountain at Dutch Apple Theatre – which we went to a few weeks ago.
Our second course was this wonderful selection of fruit.
The third course was the appetizer, Chris and Kristen ordered a beet and cheese salad. (I couldn’t find the real name on the online menu listing.) Notice the tilted plate.
Jeff, Roy, and I chose the “Spiedini of Grilled Shrimp with Limoncello and Citrus, Spicy Broccoli Rabe.
Yum!
(Deb, Jere, and Cerwin didn’t order anything, but tasted some of ours.)
Our fourth course was a choice of hors devours on large spoons.
The fifth course was similar, but the hors devours were different.
The sixth course was the palate cleanser – a tart fruit and mousse combination.
Then came the seventh course – the Main Entree.
Chris ordered Bell & Evans Organic Chicken Breast with Black Truffle Scottocenere and Pancetta, Escarole, Roasted Olive Oil, Marinated Root Vegetables, 25 Year Balsamic, Sauce of Anisette & Juniper.
Jeff, Roy, Deb, Jere, and Cerwin ordered th Prime Filet of Beef, Cannoli of Gorgonzola, Whipped Potatoes, Assorted Vegetables, Wild Mushrooms, Sauce of Port Wine.
Kristen ordered the Vegetarian Journey, Roasted Broccoli Spears, Asparagus & Raddicchio, Glazed Chipolinis, Carrots & Squash, Marinated Zucchini & Pumpkin, Candied Radish & Petit Tomatoes, Sauteed Mushrooms and Broccoli Rabe.
This is my Australian Range Fed Organic Lamb Loin with Garlic Ash, Young Lamb Leg Roman Style, Mint Polenta, Honey, Assorted Vegetables, Sauce of Grasparosso and Orange. I was very pleased that I made this choice. The Lamb Loin was fabulous. The garlic ash gave it a smokey taste.
We received the cheese menu for our eighth course.
We ordered two plates with a variety of cheeses – mild to sharp – with a bit of honey in the center of the plate. I would not have thought of putting honey and cheese together. It was quite good, but I think I preferred the cheese by itself. There were also honey roasted pecans with this course.
…and then there was the nineth course – DESSERT.
Our dinner rolls were serve shortly after 6:00 p.m. By the time we got to dessert, it was 9:00 p.m. We all agreed that this was one of the best dining experiences we ever had.
I am not sure who each of the desserts belonged to.
I chose fruit (strawberries, blueberries, and red raspberries) with whipped cream. Each piece of fruit was perfectly ripened.
As you can see, there was a fabulous choice of desserts.
The tenth and final course was these miniature cookies.
Did you notice the flying pigs on the cheese menu and here on this plate?
We asked what they represented.
The waiter told us, “When the owner told someone that he planned to make this a four star restaurant. The other person replied, “That will happen when pigs fly.”
It is a four star restaurant and going on five.
We all rated it “five star.”
