Celebrating Five!

Five short (and at times, long) years ago today we were married.  I can't believe how the time has gone by.  We both agreed that so much has changed since that day in October, and yet how we are also very much the same two people today that we were then.

We decided to celebrate with an adventurous dining experience.  After enlisting the aide of Grammy and Grumpy to babysit we headed out for Posh, an improvisational restaurant.

How It Works:
When you arrive they hand you a sheet of paper that allows you to choose how many courses you would like to eat (anywhere from 4 to 7 - you can also choose limitless).  You also have a list of proteins available for the night and you can cross off any you wish not to receive.  Some of the more adventurous that were on our list last night were frog legs, veal cheeks and veal sweetbreads.  Then you indicate at what temperature you perfer your meat to be cooked at or if you will eat anything raw and also if you have any allergies or dislikes.  You turn this in and the chef then prepares a menu just for you.

It was so much fun guessing what kind of food was coming out next for us, and we got to try such a variety of things because even though our lists we turned in were almost identical, Scott and I were both served entirely different courses almost every time.

Our dining experience looked like this:
            Alli                         Scott
1st Course: Pumpkin Soup                 Pumpkin Soup
2nd Course: Endive Salad w/ Pumpkin      Red Leaf Lettuce Salad
            seeds and a Gooseberry       w/ walnuts, smoked apple
                                         and dried mango
3rd Course: Oysters on the half shell    Tuna sashimi w/ coconut
            w/ ginger                    gelatin strips
4th Course: Sweet Foie Gras served w/    Sweet Foie Gras served
            cinnamon sauce, spun sugar   w/ cinnamon sauce, spun
            and fresh berries            sugar and fresh berries
5th Course: Frog legs and potatoes in a  Rabbit atop a parmesean
            garlic shallot sauce         crusted roasted tomato
6th Course: Veal cheeks w/broccoli       Veal sweetbreads served
                                         w/ baby carrots
7th Course: Honey sponge crepe wrapped   Flourless chocolate cake
            around marigold infused      topped with raspberry
            cream with spun sugar        sorbet

Scott enjoying his pumpkin soup

Me before tasting the decadent foie gras

Scott making sure no portion of frog legs goes to waste

Sweet sweets....

Everything was delicious and the whole experience was so unique and interesting!  Something we must do again!

The last five years have been quite an adventure.  Here's to five more, and then five more after that, and so on.  Love ya beluga!