Tuesday, February 8, 2011
My Compliments to the Chef
While the Nonni took the boys to a concert, Jake took me out for dinner at Basil Carmel; a friend had told him about it and he thought that I would love it - seasonal dining, organic produce, and local, sustainable meats and seafood. He was right. As we made our way through four different courses, and polished off a bottle of Brophy-Clark's 2006 Pinot Noir, all I could think was "Wow, just wow."
From the grilled calamari with a balsamic reduction over spiced, sauteed chard and the spinach salad with toasted hazelnuts to the chocolate lava cake with vanilla ice cream and pistachio sauce, I was dazzled.
My compliments to the chef! We will definitely be back there!