Ad Hoc!
Tonight I got whisked away on a romantic date….. to AD HOC!!! (Yet again, an Ad Hoc trip…. yes… we decided at 6:45 that we were going to drive to Yountville to dinner.)
Ad Hoc, Thomas Keller’s casual eatery, is one of my absolute favorite restaurants, ever since I had my first blissful meal there, and a subsequent wonderful meal there on Christmas (Chicken and Waffles!). There are many wonderful things about Ad Hoc, but the things that come to mind are:
a) delicious food
b) cozy relaxed atmosphere, jovial staff
and
c) oh wait… more delicious food.
After meeting Thomas Keller and his head chef at Ad Hoc David Cruz, the food tastes even better knowing how gracious and wonderful these people are.
Tonight we had:
Salad of Escarole Hearts, and romaine lettuce with shaved radish, candied walnuts, kalamata olives, asian pears, utterly crispy and buttery garlic croutons, and white anchovy dressing. (The dressing was so good that I was offered a little dish of it after the waiter noticed me desperately wiping the plate clean with bread… I politely declined slightly shamed, because asking for more dressing after you’ve finished your salad is the true sign of a glutton.)
Devon was quite fond of the candied walnuts, which I plan on making in the near future.
Herb Crusted Colorado Lamb Sirloin, with broccoli rabe from the French Laundry garden, roasted cauliflower, the creamiest polenta topped with a golden raisin and caper relish. [The broccoli rabe was crisped like kale chips, and the lamb was painfully delicious and absolutely beautifully cooked.]
To be honest, it was so rich that I neither one of us could finish – so it got packaged up for tomorrows breakfast – I’m planning on lamb hash.
The cheese course was one of my favorites: Tumalo Farm’s Pondhopper, from Bend, Oregon, with roasted peppers, arugula and a sweet onion soffrito.
The cheese reminds me a little bit of Turkish Kaser, and these red peppers were stellar. I ended up eating the second half of Devon’s cheese, because he understands moderation, and I, well, sometimes I just can’t help myself. We make a good team.
And for dessert:
Some blissful Tiramisu with homemade lady fingers, and this lovely and light mascarpone cream. It was mighty tasty, although I must admit not nearly as boozy as if I were to make it myself…. Then again, I don’t have very much restraint, so this is a more refined version.
I finished with a cup of french press coffee, and a permanent smile on my face that might not go away for the next two weeks.
A perfect evening.
