Whew!! Our eyes are crossed and the feet are burning, but it was sure a worthwhile trip to start the search for a smaller rig for us. I think we've narrowed it down to 4-6 that we'll go back and look at next week and try to decide on one.
After walking our butts (and feet off) Tuesday, about 4p.m., we found Europa Bistro in the old part of Tacoma. They weren't open yet, but Chef Alfredo Rosso stuck his head out and invited us into the bar area for some really great wine tastings!! My he had a wonderful selection of Italian wines. He's had the restaurant for 8 years and was primarily a pastry chef from Italy, but now he's the whole shebang for the restaurant. Great breads and I learned a great idea from him - I asked what olive oil he uses because his was the smoothest I've every tasted. His trick - combine 75% olive oil with 25% canola. It is super!! I'm mixing mine up first thing this morning!!
We dipped so much bread we almost ruined our dinner! I should have stuck with my first idea to just have an appy, but no, his Braciola di Maiale (center cut pork chop in rosemary demiglasse [demi-glace to me ] topped w/olive tapanada and sun-dried tomatoes, served with fried polenta and artichoke hearts) sounded too good to pass up - and it was very, very tasty!!
Roy had Pescatore, fisherman's style stew over house made pasta that was chock full of seafood (and not just the leftovers from previous night!!)
Chef Russo chose a bottle of Guado de' Gemoli wine for our dinners and oh my what a wonderful bottle it was! I'm not having any luck at all finding some to purchase online, but, I'll keep trying. it was wonderful!
We couldn't give up without tasting his desserts - especially since Roy had told him my Creme Brulee was the best he's ever had (no pressure there!!!). So, Roy had that and I tried his cannoli - what a wonderful cannoli it was!! But, we both agreed my brulee was better - bad moment when he asked us how we liked it....had to tell him. But, he did agree with me that brulee is so much better made with vanilla bean, but for some reason he dumbs it down for his customers who grimaced at 'the little black spots' in their dessert. Man, do I disagree with that!
Overall, what a wonderful night and we also got to meet his wife, Justine and children, just a delightful family. I'm ready to go back and just dip bread in that oil and go thru his wine!!
After walking our butts (and feet off) Tuesday, about 4p.m., we found Europa Bistro in the old part of Tacoma. They weren't open yet, but Chef Alfredo Rosso stuck his head out and invited us into the bar area for some really great wine tastings!! My he had a wonderful selection of Italian wines. He's had the restaurant for 8 years and was primarily a pastry chef from Italy, but now he's the whole shebang for the restaurant. Great breads and I learned a great idea from him - I asked what olive oil he uses because his was the smoothest I've every tasted. His trick - combine 75% olive oil with 25% canola. It is super!! I'm mixing mine up first thing this morning!!
We dipped so much bread we almost ruined our dinner! I should have stuck with my first idea to just have an appy, but no, his Braciola di Maiale (center cut pork chop in rosemary demiglasse [demi-glace to me ] topped w/olive tapanada and sun-dried tomatoes, served with fried polenta and artichoke hearts) sounded too good to pass up - and it was very, very tasty!!
Roy had Pescatore, fisherman's style stew over house made pasta that was chock full of seafood (and not just the leftovers from previous night!!)
Chef Russo chose a bottle of Guado de' Gemoli wine for our dinners and oh my what a wonderful bottle it was! I'm not having any luck at all finding some to purchase online, but, I'll keep trying. it was wonderful!
We couldn't give up without tasting his desserts - especially since Roy had told him my Creme Brulee was the best he's ever had (no pressure there!!!). So, Roy had that and I tried his cannoli - what a wonderful cannoli it was!! But, we both agreed my brulee was better - bad moment when he asked us how we liked it....had to tell him. But, he did agree with me that brulee is so much better made with vanilla bean, but for some reason he dumbs it down for his customers who grimaced at 'the little black spots' in their dessert. Man, do I disagree with that!
Overall, what a wonderful night and we also got to meet his wife, Justine and children, just a delightful family. I'm ready to go back and just dip bread in that oil and go thru his wine!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com