The Month of July

Ok I have not written since last month so hold onto your butts this going to be a long post!

So I have had the pleasure of being visited by family, friends, and boyfriend three weeks in a row.
I also was able to enjoy two signature dining experiences and a job shadow!

wow that actually wasn't that long.... just kidding I am not done yet

When my family was here we went to the parks, I got to see my little brothers which was awesome because when we are all together all we do is laugh and cause trouble.  Kurt got to fly a plane and it was sweet because it was at the same place where he first flew.  Collin and I created a new string of inside jokes and walked around the parks causing all sorts of mischief.  My favorite is when I would go infront of crowds of people and loudly exclaim and point what is that.  Then to have everyone run over and look frantically for something that wasn't there as I walked away smiling to myself =)
I also got to see my grandpa who enjoyed the sun, food, and family time.
And my parents took care  of me just like I was back home, so all and all it was a nice little vacation for everyone.

Yacht'sMen Steakhouse was our designated signature restaurant for the month.
Our dinner included:
Escargot with Mangalista Pork and Gougeres
Pan Seared Diver Scallops with red pepper hummus, olive chermoula, and panisse
Assortment of Artisanal Cheeses
Charcuterie Board with Duck Sausage, Venison Terrine, Black and Blue Tartare, Artisanal Cheese
Prime New York Strip Steak with Peppercorn Brandy Sauce and Carmody Potato Gratin
(Shiraz of South Australia)
Berkshire Pork Porterhouse with Spoonbread, Celeriac Hazlenut Slaw, Stone Fruit Lavender Glaze
(Zinfandel of California)
Deconstructed Beef Wellington with wild mushroom duxelles, puff pastry, and red wine sauce
Braised Beef Ravioli cappelletti with crispy wild mushrooms and flagship cheddar fondue
Pan Roasted Free Range Chicken wtih potatoes rosti, soft cooked quail egg, truffle creme fraiche and poultry jus
( deloach vineyards, russian river valley)
truffle mac and chees
white balsalmic caramelized onions
We also sampled 4 desserts but I misplace the dessert menu =(

All I can say is this food was excellent.  If you wish to see the pictures they are on my facebook page.  I extremely enjoyed the escargot.  It was familiar with the classic garlic, butter, and parsley sauce however; it was contemporary with the addition of the managalista sausage.  In addition it was served with tangy sourdough crostini which added another level of texture to the appetizer.  The charcuterie board displayed a variety of flavors.  The cheeses were excellent there was a lamb chopper, a creamy buttery cheese that was paired with sweet athena melon.  Remember the scene in ratatouille when remi tries the cheese, then the fruit, then tries them together and there is a giant flavor explosion?  Yeah that is what was happening at the restaurant with each new pairing we tried.  We had a reserve cheddar paired with quince membrillo ( a candied jelly).  A triple cream organic cheese that was paired with house dried raisins on the vine.  And my personal favorite was the king island roaring forties, an Australian blue cheese that was sharp, nutty, creamy, a slightly reminiscent of honey.  It was paired with a roasted pine nut brittle.  Between the sweetness and nuttiness of the brittle and the creamy sharpness of the cheese I was in heaven.

Ok and I know I promised you guys a long post but I am extremely tired and I have to go to work tomorrow
so you will just have to wait to hear the rest of the amazing adventure.
peace,
Ally