Last night, Dan and I attended a wine tasting at the restaurant where I work. As usual, I had to be careful not to over-indulge because, believe me, it's darn easy to do when the wine is...well, flowing like wine. Fortunately, they pair the intoxicants with some wonderful appetizers which helps take the edge off.
Last night was fun because we had five people join our table who weren't from town. They had absolutely no idea I work at that restaurant, so I was able to sit back and listen to their unguarded commentary on the food.
Throughout the evening, I only overheard one disparaging critique from a woman in our group who didn't like the... hmmm, I can't seem to recall just what it was that she didn't like. Selective amnesia? Heh. Must be something I drank. Anyway, I hope it will come to me later. I like to pass along the various feedback to Nick for his future reference.
I do remember that the whipped Hubbard squash with almonds that Nick and I baked in tiny puff pastry shells was a huge hit. He served them on a 6" plate drizzled with real Maple syrup. Yummy!
This was the first wine event that Nick's fiancee, Katie, has hosted since she passed the exam for her sommelier certification last week. I'm so proud of her! I know having to taste her way through so much wine in order to achieve that level of proficiency must have been absolute torture. ;)
Of course, I find that having to be up at the crack of dawn to go to work after attending one of these affairs isn't exactly painless. :/
~ Robin
Last night was fun because we had five people join our table who weren't from town. They had absolutely no idea I work at that restaurant, so I was able to sit back and listen to their unguarded commentary on the food.
Throughout the evening, I only overheard one disparaging critique from a woman in our group who didn't like the... hmmm, I can't seem to recall just what it was that she didn't like. Selective amnesia? Heh. Must be something I drank. Anyway, I hope it will come to me later. I like to pass along the various feedback to Nick for his future reference.
I do remember that the whipped Hubbard squash with almonds that Nick and I baked in tiny puff pastry shells was a huge hit. He served them on a 6" plate drizzled with real Maple syrup. Yummy!
This was the first wine event that Nick's fiancee, Katie, has hosted since she passed the exam for her sommelier certification last week. I'm so proud of her! I know having to taste her way through so much wine in order to achieve that level of proficiency must have been absolute torture. ;)
Of course, I find that having to be up at the crack of dawn to go to work after attending one of these affairs isn't exactly painless. :/
~ Robin
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