We wanted - nay, we insisted - on having some sort of Meaty Protein this evening, in honor of IEATAPETA Day.
I had planned on a thick ribeye steak, done medium rare with the red juices pooling in the plate. Bone-in, if at all possible: When there’s a bone, you know you’re eating a Former Animal.
But then we found the perfect place, hard by Georgia 400 in Roswell.
I looked at the menu, and my eyes started to bug out in anticipation.
Veal chops, from the tenderest milk-fed baby veal. Scaloppini, too.
Foie gras. I love foie gras, cooked rare, practically quivering on the plate. It ain’t exactly heart-healthy, but IEATAPETA Day comes but once a year. I could splurge.
That’s when I saw the specials.
They had wheal chops. That’s a cut carved out of a fetal whale. Whale veal: Wheal!
But what finally caught my eye was the foie gras. Not just any foie gras: baby seal foie gras.
It had an amazingly silky texture, with just the faintest pong of the sea. Served over baby arugula with a drizzle of 100-year-old balsamic vinegar, it was absolutely breathtaking. I washed it down with a glass of golden Sauternes. Wow...an hour later, and I still can taste it.
How was your IEATAPETA Day? If you didn’t get enough meat, I’ve posted a few shots below the fold.
I had planned on a thick ribeye steak, done medium rare with the red juices pooling in the plate. Bone-in, if at all possible: When there’s a bone, you know you’re eating a Former Animal.
But then we found the perfect place, hard by Georgia 400 in Roswell.
I looked at the menu, and my eyes started to bug out in anticipation.
Veal chops, from the tenderest milk-fed baby veal. Scaloppini, too.
Foie gras. I love foie gras, cooked rare, practically quivering on the plate. It ain’t exactly heart-healthy, but IEATAPETA Day comes but once a year. I could splurge.
That’s when I saw the specials.
They had wheal chops. That’s a cut carved out of a fetal whale. Whale veal: Wheal!
But what finally caught my eye was the foie gras. Not just any foie gras: baby seal foie gras.
It had an amazingly silky texture, with just the faintest pong of the sea. Served over baby arugula with a drizzle of 100-year-old balsamic vinegar, it was absolutely breathtaking. I washed it down with a glass of golden Sauternes. Wow...an hour later, and I still can taste it.
How was your IEATAPETA Day? If you didn’t get enough meat, I’ve posted a few shots below the fold.
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