Skip to main content

Fall Break Dates: Restaurant 1833 Tasting Notes


With our boys out of town with my parents, Jake and I are taking full advantage of our kid-free evenings; we have planned multiple date nights. First up - we decided to use the gift certificate that friends gave us. Thanks, Gonzalez Family. You know what we like! So, Fall Break Date Night v.1 found us at Restaurant 1833. A couple of years ago I was assigned an article on Restaurant 1833 for Edible Monterey Bay. [Click to read: Adventuring Back to 1833.]

We settled onto a large, cushioned double chaise and ordered...

Bacon-Cheddar Biscuits
These are amazing. Truly. They are so amazing that we skipped dessert and ordered another plate of biscuits. Yes, that happened. The biscuits have a tender crumb, a nice bite, and are generously flecked with pieces of bacon. They are served with a maple-chili butter that boasts the perfect blend of sweet and heat.



Deviled Eggs
Okay, they are just eggs. Nothing spectacular. But they were tasty.


Heirloom Tomato Salad
I don't remember what this dish was actually called, but it was a fantastic combination of textures and flavors - heirloom tomatoes, summer peaches, creamy burrata, and basil leaves in an herb-heavy vinaigrette. Delicious! It took everything in me not to lick the bowl.


Our entree: Monterey Lingcod
Again with the textures - soft potatoes floated in a creamy sauce with crisp corn kernels and silky leeks. And the lingcod was moist and flaky with crisped edges. Well done. 


We skipped the wine and opted for two beers instead. Our waitress brought me a Old Rasputin Imperial Stout by North Coast Brewing because they were sold out of the the Abbaye de Leffe I had ordered. Old Rasputin was intense, complex, and very rich. It was the perfect autumn sip. Jake drank a German wheat beer. Cheers!


Stellar food and the love of my life. What a great date!

When we got home, we called the monkeys. They raved about their 'first class hotel', gushing about the three rooms, three sinks, two bathrooms, three couches, and balcony. "Mommy," D reported, "the bathroom has a phone! And the kitchen has all of the same tools that we have in our kitchen. Oh, and we have a TV in our room that has a king-sized bed."

They are never going to want to come home.

Comments

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, CĂ©sar, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'MaĂ®tre Bonhome' VirĂ©-ClessĂ©. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...