Today Dishing: More Appetizers, Roquefort Grapes, Chicken Tartlets

 We are officially into Christmas party season. If you find yourself at a loss for a delicious but quick and easy appetizer to bring to the work party, neighborhood party or your own party , here are two winners.

The first is a roquefort grape appetizer. Don’t let the name scare you. Even if you are not a big fan of roquefort cheese, I believe you will like this.  I have served these many times and received rave reviews. They are like eating potato chips....”you can’t stop eating them." I have found variations of this recipe in several cookbooks. The ingredients are the same as are the results.


ROQUEFORT GRAPES

Ingredients:

10 oz. almonds, pecans or walnuts
8 oz. cream cheese, at room temperature
4 oz. Roquefort cheese, at room temperatures
2 tablespoons heavy cream
1 lb. (about 48) seedless grapes, red or green (or both!)

Instructions:

TOAST nuts for 8 minutes in 300 degree oven.
CHOP nuts to a medium  chop.  Use a coffee grinder or nut chopper. Place chopped nuts in small bowl.
CREAM together the cream cheese, roquefort and heavy cream. Using a hand mixer blends the cheeses together nicely but hand mixing is okay too.
DROP four or five grapes into the cheese mixture and coat with cheese. Then drop grapes into chopped nuts and coat grapes with the nuts.
CONTINUE the process until the cheese mixture is used.
REFRIGERATE for at least an hour.

Picture courtesy of Google

                                  
This next recipe is from Martha Stewart’s Hors d’Oeuvres Cookbook. Over the years this has become one of my go-to appetizers. They make a lovely presentation and they are scrumptious.

Oriental Chicken Salad Tartlet Filling

Ingredients & Directions

1 1/2 lb Boneless, skinless chicken breasts

1 to 2 tablespoons  soy sauce, to taste

1 1/2 tablespoon sweet rice wine vinegar

1/4 cup peanut oil

1/4 cup vegetable oil

16 parsley sprigs, chopped

 2 scallions (green and white part) minced

 Tartlet shells:  Martha provides a recipe for the tartlets but I use  frozen Athens mini fillo shells.This recipe makes approximately 2 to 3 packages of the shells.

Cook the chicken breasts in a 350 degree oven for 20 to 30 minutes. Do not overcook. Let cool. OR buy frozen chopped chicken. Tyson makes a good one.

Cut chicken into 1/4-inch cubes. Put chopped meat in a mixing bowl.

Combine the soy sauce, vinegar, oils, parsley and scallions. Pour over the chicken and stir well. Again here I deviate from the original by letting the mixture sit in refrigerate until ready to serve. Spoon into shells.(no more than an hour before to prevent sogginess).

Photo courtesy of Google

                                                                     ENJOY!

           

Today Dishing: Holiday Gift Guide for the Foodie

With Christmas getting too close for comfort, over the next couple weeks I will offer gift lists for specific demographics. Todays gift ideas are for the “the Foodie” in your life.

In that most “Foodies” enjoy a good wine or craft beer, membership to a wine or beer club makes an excellent gift. Memberships tend to be pricey therefore a special bottle of wine might be a better choice and is a treat.

A myriad of special wines exist but these are among  my favorite special wines.

Cabernets: JORDAN, FAUST, GROTH, STAGS LEAP
                                   

Sparkling or Champagnes: MOET & CHANDON, VEUVE CLICQUOT YELLOW LABEL



Pinot Noir: BELLE GLOS
                                            

Sauvignon Blanc: KIM CRAWFORD
                                                                  
I would enjoy any one of these lovelies. These are in “the special” category but with a doable price point. There are certainly other great wines over this price point.  Trust yourself and what you know about the person you are buying for.

Buying Tip: Many liquor stores as well as Jewel and Dominick’s  give discounts on multiple bottle purchases. When I am buying the $60 bottle I include it in a “mix-and match” dozen bottles which gets me 15% off at Kenwood Liquors.  Binny’s discounts 5% on a dozen bottles. Jewel and Dominick’s discounts on purchases of 6 or more bottles.

Because Foodies love to eat out, gift cards to restaurants are not impersonal and are appreciated gifts. Either select  a gift card to a restaurant the person frequents or pick a special  occasion place. This time of year many restaurants offer incentives for gift card purchases.  Check out  the restaurant online to  discover what incentives are offer.

The Foodie might enjoy a selection of cheeses. These stores carry a vast selection of cheese: Standard Market; Mariano’s; Whole Foods. Also check out Harry and David online. They offer lots of gift boxes at a wide range of prices.

Please don’t forget about chocolate. These days all good chocolate is an indulgence. Personally, I choose Fannie May over Godiva everyday. I am secure enough as a chocoholic to say that. So don’t shy away from Fannie May. For me, the darker the chocolate, the better but that doesn’t apply to everyone. Never feel a box of chocolates is a cop out.

The best advice  I can give about buying a gift for a Foodie is know your Foodie. Most of us would  love a really good bottle of olive oil or balsamic vinegar. William Sonoma and The Olive Tap are both good sources for these.

If your Foodie is also a cook, a good pair of kitchen shears makes a fabulous gift. Mine are Cutco and I know I couldn’t function long without them.

These are a few ideas I hope help you select a gift you will be proud giving to the Foodie in your life.

Today Dishing: Appetizers, Tortellini Skewers, Smoked Salmon Bagel Bites

 The holiday season is upon us with 2 1/2 weeks until Thanksgiving and, believe it or not, only 6  weekends until Christmas.

An abundant amount of shopping, decorating, baking and cooking  needs to be done before you ring in the new year January 1.   For the next several weeks I will showcase gift ideas, decor hints and recipes to assist you through this fun but exhausting season.

You may be asked to provide an appetizer for a holiday gathering. Do we ever have enough good appetizer recipes? Here are two that receive rave reviews.

TORTELLINI SKEWERS

Ingredients

1 package cheese tortellini
1/2 lb. thinly sliced genoa salami
1 large bottle large stuffed green olives
1 bottle Italian salad dressing
1 package 6 inch wooden skewers

Directions

Cook tortellini as directed on package. Cool slightly.
Cut salami slices in half.
Combine tortellini, salami and  drained olives in a large bowl.
Cover all with  salad dressing.
Cover bowl and refrigerate at least 4 hours or overnight.

Assembly

Fold the salami in half to slide onto skewer so that the salami goes through the skewer twice.
Add the olive and finish the skewer with the tortellini.
                                                        
Presentation

Let you imagination guide you. You’ll want to keep the handle of the skewers dry and clean for easy handling so stacking them is not a good idea.

                                                         

These skewers are ‘STUCK’  into a head of lettuce cut in half. It makes for an attractive presentation and the skewers are easily removed.



SMOKED SALMON BAGEL BITES

Ingredients

Bagels- You get 8 bites from each bagel. The number of bagels is dictated by how many bites you want
Cream Cheese- 1 8oz pkg. produces about 32 bites
Smoked Salmon-2 (4oz) pkg. will be enough for 45 bites
1 med. red onion, sliced very thin
1 small jar capers
Juice of one lemon

Directions

Slice bagels in half and toast lightly.
Cut each bagel half into quarters.
Spread cream cheese onto each bagel piece.
Top cream cheese with a small slice of salmon.
Top salmon with small piece of sliced red onion and capers.
Drizzle lemon juice over each bite to taste.
                                    
                                        
These are cute and delicious. Enjoy!.

Today Dishing: Today is Giving Thanks Day

Seems we are all partial to certain holidays. My favorites are Halloween, Christmas and St. Patrick’s Day. The 4th of July was big for me at one time but not so much anymore.  Valentine’s Day, Easter, Memorial Day and Labor Day are fun but offer little  to excite me. But for some unknown reason the holiday I really can’t get into is Thanksgiving.

I know. What’s my problem? It makes me sound ungrateful, even un-American in that Thanksgiving is such a uniquely American holiday. For me it’s right up there with Mother’s Day, Father’s Day, Sweetest Day and even Veteran’s Day. Aren’t we suppose to show our mother’s, father’s sweeties and Veterans appreciation everyday? Am I to give thanks only on Thanksgiving? I am confused.

I believe I am a thankful person. Years ago I received a piece of advice that stuck with me and now reveals my view on thankfulness. A gal I know told me that when she prays she doesn’t ask God for things, instead she thanks Him for things. She gives her thanks as they apply to her life in the present. Asking for things means we are looking for more instead of reminding ourselves of what we already possess. This advice changed my life.

For example, as I write this I am sitting next to a swimming pool on a sunny 80 degree day in Florida. For sure it is easy to be thankful for this especially when it’s 35 degrees at home. Believe me I have given thanks. I am grateful for this because it is beautiful and warm but more importantly because my son lives here and I get to visit him.

The routine of our everyday lives sometimes makes it difficult for us to see the elements  that make our lives extraordinary. There is nothing wrong with designating a day for the sole purpose of reminding us to inventory our lives and give thanks for all the blessings, but I can’t help thinking our lives and perhaps the world would be better served if gratitude and thanksgiving guided us each day. Maybe don’t wait until Thanksgiving to inventory the blessings. If you are like me,  the list of blessings will humble you and make you reluctant to feel worthy of asking for more.

Photo courtesy of google.

                        
So go ahead, eat that turkey and be grateful for it and all who gather with you to share it.

Today Dishing: New York City Blueprint Continued

Day 3

1. Stroll 5th Avenue
Check out the Tiffany Diamond at Tiffany’s. Amble through Bergdorf- Goodman. Light a candle at St. Patrick’s Cathedral.

2. Go to the Whitney
Hopper exhibit on display. We weren’t crazy about the Whitney or the exhibit. Would not recommend this stop.

3.Drink at the Carlyle.
We had intended to lunch here but because we were dressed for walking, sitting in the dining room was not appropriate. Instead we noshed and had wine at Bemelmans Bar. The bar named for Ludwig Bemelmans, the creator of the Madeline children’s books, displays  the art of Bemelmans on the walls throughout the bar. In exchange for his artistry The Carlyle provided Bemelmans a year and a half of accommodations for him and his family. Most definitely worth the stop.

                                    

                                                  Photo courtesy of google.

The mural depicts Central Park scenes.

                                                                            
4. Dinner at the Bryant Park Grill
Review to follow.

5. See Kinky Boots.
This Tony Award winner is a must see. Perhaps the best musical I’ve ever seen. A trip to NYC would be worth it just to see this alone.

Photo courtesy of google.

These suggested activities are only a few of the many the city offers. But planning ahead allows for accomplishing all this in three days.
                                

Today Dishing: New York City Trip Blueprint

NYC evokes a myriad of reactions from people. Some people hate it feeling it’s dirty and the people rude. Others love it, street garbage and all.

Before visiting New York, or anywhere for that matter, making a list of things you want to see and accomplish is a good idea. Over plan. If you don’t get to all of it at least you won’t waste time by not having enough on your list. Also making restaurant reservations and securing theatre tickets well in advance allows you to make the most of your time.

The list you make depends on how many visits you’ve made. This was my fifth trip to NYC therefore this list differs from the list I made on my first trip. This trip was theatre and food oriented, although several items include neither. This is our agenda including reactions to several of them.

DAY 1

1. Walk the Brooklyn Bridge. The site of many TV and movie scenes, this iconic walk provided dazzling views of the harbor and the city. The bridge was under construction which impaired views to the west but most of what you want to see like The Statue of Liberty and the harbor were easily visible.
Overall the experience did not disappoint. Definitely worth it.

On a clear day the view from the bridge is quite something.

The iconic walk.

                                                                
2. Investigate DUMBO (Down Under the Manhattan Bridge Overpass) I desperately wanted to lunch at The River Cafe. Repairs are still being made from the devastation it incurred from Hurricane Sandy. My visit there was not to happen. Instead we lunched at 7 Old Fulton which provided just the right amount of local color.

3. Ride a water taxi from Brooklyn to 34th street via the East River.  For only $4 you can take the scenic route back to Manhattan avoiding the $20 cab ride.

The pier in DUMBO where the water taxi originates. The view here is not shabby either.

                                
4.Visit Madison Square Park. This park in the Flatiron District features art installations and abnormally friendly squirrels.

5. Stop by The Little Church Around the Corner. This  little church at 48East 24th Street is steeped in  history and is still operational today.

6. Dine at The NoMad. My thoughts on this are contained in my previous blog.

7. Night Cap at the Library Hotel Bar.

DAY 2

1. Breakfast at the Brooklyn Diner. When visiting NYC it is almost mandatory to experience a New York deli or diner. This diner did not disappoint.

2. Take a walking tour  of  Central Park. Having had a pedi-cab Tour of the southern section of the park two years ago, I wanted to explore the northern section. Blessed with a beautiful day, the two hour walking tour allowed us to see even more than we anticipated. We saw The Reservoir, climbed the narrow stairs of Belvedere Castle, rambled through The Ramble, whispered at the Whispering Bench, strolled along Shakespeare’s Garden, saw the Alice in Wonderland sculpture, awed at Cleopatra’s Needle Obelisk, took pictures at Bethesda Terrace and learned much about the historical, political and social make up of the park from our well-informed Tour Guide, Jayda. Our tour ended at the Loeb Boathouse where we lunched on beet salad and salmon while watching the canoes on the lake. I enthusiastically endorse taking a tour of the park and eating at the Boathouse.

The Jacqueline Kennedy Onassis Reservoir, Central Park

Belvedere Castle. Photo courtesy google images.

Alice in Wonderland Sculpture. Photo courtesy google images.

View of the Lake from our table in The Loeb Boathouse.

Beet salad at The Boathouse.

3.Buy  chocolates at Payard’s. Payard’s now located in the lower level of The Plaza Hotel in the Todd English food court, offers fabulous French chocolates. The food court,  new since my last trip, features all sorts of food areas. An oyster bar caught my eye and provided a delicious snack and a half dozen oysters "on the house”. Free food in NYC. Go figure.

4.See Matilda The Musical. The musical is the song and dance version of Roald Dahl’s book. It is difficult to imagine this much talent in people so young. The singing, dancing and acting chops of this cast blew me away. Do these kids start taking singing lessons when they are three? There is something for everyone in this production. I give it a big thumbs up.

Matilda the Musical. Photo courtesy of google.

5. Eat. A light post-theatre snack at the Bryant Park Grill. Because of the truly stellar experience here a separate blog about the Bryant Park Grill is coming.

End Day Two

New York Trip Blueprint.....to be continued

Today Dishing: Audra McDonald Concert

Photo courtesy of Google and Getty Images.

Saturday evening  the five time Tony Award winner, Audra McDonald graced the stage of Orchestra Hall at Symphony Center delivering what was, for me, the most moving concert of my life.
.
Expecting her to sing songs from Ragtime or Porgy and Bess she surprised by singing no songs from either. Instead she sang some familiar songs as well as several I’ve never heard. One such song “I’ll Be There” is a song telling the story of a loss from Sept. 11. A moving song and a heartfelt performance left few dry eyes in the audience.

When she sang songs I knew it was as though I was hearing them for the first time. She delves into the words of the songs and shines new light on them. Both “Make Someone Happy” and “Over the Rainbow” will never be the same for me. Her performance transcends mere music or maybe that is how music is meant to be delivered and I am just now getting the memo.

I pass this on only to say that if the opportunity to hear her live ever presents itself, run, sprint, race for tickets. I believe you may find Audra McDonald’s performance not only life affirming but perhaps life changing.

Thanks to Marianne for a birthday experience I will long remember.

Today Dishing: Fall into October

 Because of the warm weather it’s hard to believe the first week of October is behind us. But the calendar tells us it’s time to buy the pumpkins, pull out the Rubbermaid boxes filled with all things ghoulish and start decorating.

I enjoy the break summer brings from holiday decorating. Red, white and blue pretty much takes care of May through September. But now it’s time to get serious.

I tend to go a bit over-board with Halloween but you can achieve a great Fall look with just a few additions.

Pumpkins and mums establish an Autumn feel.
                                                         
Mini pumpkins fill in almost anywhere. A bowl or jar of them in a kitchen or dining room makes a tasteful centerpiece.
                                                
Candy corns are cheap and easy as a delicious decoration.

Scented candles in Fall colors are visually and aromatically pleasing.

Fall colored and Halloween inspired tablecloths abound. They are easy to find and usually quite affordable.

These ideas don’t require much time to implement  so even if you are pressed for time, transforming your home into a cozy Fall retreat is possible.

If you choose to go a few steps beyond the basics, I offer the following suggestions.

Christopher Radko offers an entire Halloween ornament line.

                                               


Witch shoes attach to chair legs to give the illusion of The Wicked Witch under Dorothy’s house.


                                   
This skull table incorporates glitter skulls on plates and hanging from light fixture, black candelabras and a silver sequins runner. Skeleton canape plates rest atop green chargers.

Dinner guests include a family of glitter skeletons.  Masks attached to each dining chair provide guests with entertainment during dinner.

Witch hats can be placed anywhere.

Fall garland and LED candles make a backdrop for Mr. Bones.

Black crows nest among the tree branches in the kitchen light fixture.

It’s Halloween, don’t take the decorating too seriously. Have fun and enjoy!
                                                        

Today Dishing :The NoMad Restaurant, NYC

Having just returned from a four day trip to NYC, I will post several blogs about my experience .Today I begin where I often begin, with food.

The No Mad Hotel on Broadway and 25th Street houses The NoMad Restaurant. While researching restaurants before the trip, The NoMad appeared on just about every recommended list of where to dine in NYC. Two days before the trip it even appeared in a Chicago Tribune article as one of the 40 eateries to check out in New York.

The restaurant is owned by Chef Daniel Humm and Will Guidara who also own Eleven Madison Avenue which boasts a seventeen course extravaganza which I am told is not to be missed. Knowing that seventeen courses is just too much for me, we opted instead for The NoMad.


We intentionally arrived earlier than our reservation  in order to have a cocktail in “the library”bar before dinner. With no room available in “the library” we tried the smaller standing bar area which also could not accommodate us. We then waited drink-less in the hotel lobby until our table was ready.

Our table was located in a small, dark alcove containing three other tables. The bench seats were deep and seemed too low for the table. The arrangement was uncomfortable and we requested a different table.

The NoMad atrium. Picture courtesy of The NoMad

                              
We were moved to the better lit atrium which was beautiful and provided comfortable chairs. After receiving water and a menu we waited close to seven minutes before we saw our server.  We ordered a bottle of red wine. Upon tasting the  chilled wine I mentioned to the sommelier that I wasn’t fond of chilled red wine. We then received a lengthy explanation of why the wine is chilled to 55 degrees whether you like it or not. And just for the record no other establishment we visited in New York chilled the red wine. I felt the wine education was pretentious at best.

After perusing  the limited menu we ordered the whole-roasted chicken for two with fois gras, black truffle, and brioche. The whole chicken was presented at the table for our inspection then whisked away to be plated. Our plates contained one chicken breast and the dark meat  mixed with some divine sauce which elevated the concoction to heights of culinary glee seldom experienced was served in a separate bowl. The chicken breast was down-right magnificent. I never thought I would use the word magnificent and chicken in the same sentence. But there it is.

The whole-roasted chicken for two. Picture courtesy of The NoMad

                                      
The meal was sublime. Really. Our take on the restaurant is that if you are between 25 and 40 this may be your spot. It’s fast paced and a see and be seen place. If however you enjoy a bit slower pace where conversation is not challenged by the rock music and older patrons are  not deposited in dark corners, then this may not be your place. The food however speaks for itself and almost makes a visit worthwhile.

New York Times Butterscotch Pudding

My friend Marianne forwarded  me a recipe for Butterscotch Pudding printed in  The New York Times, and although I never fancied myself a great lover of butterscotch, I am a push-over for pictures of food.  Having made many puddings previously, most of the process is the same here except for making the caramel which serves as the base for the pudding. This step does add extra time but the results are worth the effort.
                                                            

This is my finished product. The ganache is darker than the original recipe pictured below.

                                                          


Because I personally  understand no reason to ever eat  milk chocolate, I changed the ganache using  semi-sweet chocolate instead of milk chocolate.

I found the pudding to be super creamy and if possible even light, which is not a word I usually equate with pudding.

I really like the presentation and feel it would be an appropriate “company dinner” dessert.

Picture courtesy of The New York Times

Pizzeria Locale’s Butterscotch Budino ( from the New York Times)

Time: 30 minutes plus chilling

Yield: 8 servings

For the pudding:

3 cups heavy cream

1 1/2 cups milk

150 grams dark brown sugar (3/4 cup plus 1 tablespoon)

5 grams fine sea salt (3/4 teaspoon)

4 large egg yolks

1 large egg

12 grams cornstarch (1 tablespoon plus 1 teaspoon)

4 1/2 tablespoons unsalted butter

For the ganache:

1/4 cup heavy cream

70 grams chopped milk chocolate (2.5 ounces)

Whipped cream, for serving

1. Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.

2. In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.

3. Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.

4. In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer.

5. Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.

6. Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.

7. Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

Today Dishing: Homemade Gnocchi

Our friends are moving to Florida next week so a farewell gathering is scheduled for Sunday dinner. We’ve spent the morning planning a Florida inspired tablescape and Florida Trivia game for entertainment. We learned more about Florida than any Illinoisan should. But I digress.

We decided on an Italian menu. Remembering that gnocchi is one of my friend’s favorite Italian dishes, we included gnocchi on our menu. One small problem. I’ve never made gnocchi. And other than sampling one in a restaurant, I’ve never eaten gnocchi. I wouldn’t know a bad gnocchi from a good one.

Ever fearless, I sought out gnocchi recipes.  I checked The Tucci Cookbook by Stanley Tucci and Cook Like a Rock Star by Anne Burrell. Because I watched Anne Burrell make gnocchi on her food network show, I opted for her  “Chef Anne’s Light-as-a Cloud Gnocchi”.  I would recommend this recipe to even the most unseasoned cook because this process is not at all difficult.

After rolling the dough into a log, individual gnocchi are cut.

Many cookbooks say the gnocchi are done when they rise to the top. Anne Burrell says they are done when they rise to the top and become large and puffy.

                                                                                   l                                                   

Not being a gnocchi afficionado, I relied on the discriminating palate of my daughter to judge the results. After she said, “very good” I pressed her to elaborate on her evaluation. She then said, “Light, delicate, airy. You get a mild hint of the potato. It’s a perfect mix of earthiness from the pasta and luxuriousness from the creamy parmesan.” Okay! I can accept that. I am a gnocchi maker!

P.S. As we sat to taste the gnocchi, my friend called to say they can’t make it Sunday. No Florida table, no trivia. But all is not lost. I learned how to make gnocchi. TA-DA!!

Today Dishing: The Capital Grille Birthday

Birthdays are a big deal in my family. As my children get older, it’s a bit more challenging to find just the right mix of fabulous day and appropriate gift.

I am more about the fabulous day.  The gift thing takes care of itself in that they either tell me  exactly what they want or they happily accept a check.

Friday was my daughter’s 28th birthday. and luckily, or me my kids enjoy fine dining. After changing and/or altering the lunch reservation several times, she decided on the Capital Grille in Lombard. Although she previously visited the downtown location, this was her first trip to the Lombard location.

Photo courtesy of The Capital Grille

                            
Before I get to the details, let me begin by saying everything about this experience was special.  The rose petals on the table foreshadowed just how special.

Photo courtesy of The Capital Grille

For appetizers we began with lobster and crab cakes and parmesan truffle fries. After eating these I could have left perfectly happy. But this was only the beginning.

For my entree I ordered the three course prix fixe nicely priced at $16. My choices consisted of the New England clam chowder, seared sea scallops on a bed of corn salsa and a refreshing watermelon and tomato salad. I attempted duplicating this salad for Sunday Dinner yesterday to rave reviews.

The other orders at the table were the filet with mashed potatoes and the bone-in dry aged sirloin steak also with mashed potatoes. The portions were lunch appropriate and  judging from the lack of conversation at the table once the food arrived all seemed pleased with their selections.

Our dessert selection of coconut cream pie fed the four of us easily. To our surprise, our server, Susan presented the Birthday Girl with a  mini flourless chocolate cake and a mini cheese cake on a plate cocoa dusted in a stenciled “Happy Birthday”. As if the dessert wasn’t enough glasses of complimentary champagne accompanied the desserts.

Photo courtesy of The Capital Grille

As we readied our forks to sample the dessert assortment, Susan posed us for a picture which she snapped. Moments later Susan again appeared holding matted and developed pictures for each of us as a remembrance of this remarkable, relaxing, pampered, delicious lunch.

Admittedly we splurged on this meal because of the occasion. A just as delicious lunch could be had for less money. Don’t  avoid the Capital Grille for fear of the bill. But when you are looking for a place where the people make you feel special, present stellar food and actually seem to appreciate your business check out the Capital Grille.

Photo courtesy of The Capital Grille