Rob’s Ultimate Movable Feast
Movable feasts have gone in and out of popularity over the years. But they work like this: a group starts at one restaurant for a first course, moves on to a second restaurant for the next course, and so on. Of course a large spacious limo is a requisite (Marriton would be good).
Here is my suggestion for a wonderful feast. It probably won’t break your bank account but it will undoubtedly raise your spirits and provide a wonderful evening.
First Course
We’d begin at the recently relocated Cafe Blue at The Galleria. The course would be a sumptuous bowl of Ben Nathan’s superb New England Clam Chowder paired with a wonderful glass of dry sherry, the perfect complement to this creamy soup.
Second Course
The second course would take us to III Forks downtown for the astonishing Wagyu beef marrow with butter infused chutney served on toast points. I would pair with a big Cab (Caymus Special Selection ’03 if budget allows). Marvelous dish and kudos to chef Adrian.
Third Course
Next stop would be the District at Slaughter and Escarpment. The choice would be the wonderful Bronzini. This so-called Mediterranean Sea Bass will be delicious in the hands of chef/owner Amir Hamijelaki who will simply prepare it with EVOO being the key. A great pairing would be with an Italian Vermentino.
Fourth Course
We head back downtown to Perry’s Steakhouse for the for the ultimate indulgence: their vintage 32oz Bone In Pork Chop. This dish induces jaw-dropping reactions in patrons and is literally one of the most popular entrees in the city. We’d pair it with a classic Pinot Noir and watch our group break out in smiles.
Fifth Course
Next it’s over to Olamaie for a sampling of one incredible dish: Kilt’s White Button Mushrooms. The warm country ham vinaigrette blows this thing up and makes it impossible to forget. A ripe fruity red wine would pair well with this. Beautiful ambiance here as well.
Dessert Course
This one was easy. Our limo would head over to Gordough’s for the glazed cherry topped holes, cinnamon and cake mix topping otherwise fondly known as a Cherry Bombs.
I adore this and it’s the perfect complement to the end of our repast. I’d pair with a Bailey’s Coffee and perhaps a dash of Kahlua.
So there you have it. Of course there are other feasts but this one intrigues me.
