In other news...
After we wrapped up the post-tech notes session, I went and headed back to FIG. I had originally wanted to "celebrate" the end of my work week with their absinthe service, but since I also needed a bite to eat, well...
-Lemon & Sheep's Milk Ricotta Mezzeluna (ravioli), wild nettle pesto, fiddleheads
-Sautéed McClennanville Softshell Crabs, sautéed young greens, Benton's bacon
-Anson Mills Farrotto, english peas
Again, another wonderful meal. As soon as I bit into one of the "mezzeluna" and the fiddlehead ferns, this very satisfied smile came over my face, and never left. It was a true taste of Spring. The softshell crabs were perfectly cooked, and the "collards" were accented with just the perfect amount of cured porcine goodness.
After enjoying all that wonderful food, I decided to forego the absinthe - they serve the new-ish Pernod that is flavored with an "extract of absinthe herbs". I just didn't want to finish off my evening with anise. Instead, Sam suggested a "flight" of their current housemade ice creams: Maple, Crème Fraîche and Chocolate Mint Chip. Each quenelle of ice cream was served on top of an accompanying "crumble": candied pecans for the maple, cacao nibs for the chocolate-mint chip, and toffee for the crème fraîche. A perfect ending for a perfect meal and a pretty good tech week.
*And I was extremely flattered and thankful when the bill came: the manager had comped my dessert.
