 | January 25, 2016. The calm before the storm. The storm in question was the meal prepared and served by Seaborn Whatley and his staff. The menu: Garlic Crostini with assorted toppings Austrian Mushroom Soup Austrian Goulash with Spaetzle Sachertorte. |
| Early on small dishes of roasted red peppers, roasted garlic spread, and goat cheese were brought out, shortly to be joined by the bread which they would accompany. Already I was well into my bottle of merlot (barely glimpsed on the right) Perhaps because of the merlot, or perhaps because the food was so fabulous, I managed to forget my intention of taking pictures of the the soup and the goulash with spaetzle. To give you some idea, I'm going to crib from shots the Pie Lab posed earlier: |  |
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| As soon as I tasted the soup, I whispered to the chef's son, who was seated across from me, "If they have any left, don't let them throw it our! Take it home!" I meant that. And ditto the goulash! But I did manage to get a shot of the two Sachertortes brought out to the counter just before the big pig-out started. I had assumed that Kelley Whatley, the baker in the family, had cooked these. No, said chef Seaborn, "I did it!" |  |
And what a great job he did too! Simply one of the best desserts I have ever had. Seaborn, you did good! (And a wave of the hand to Herr Franz Sacher, who came up with the cake in the first place.)
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