The Pie Lab wasn’t nearly this empty on the evening of March 10, when Seaborn and Kelley Whatley served a German meal to a crowd of more than 85. That blue wall on rollers had been pushed back and the space filled with tables covered with tablecloths on which stood square bamboo containers holding an array of freshly-cut spring flowers, a different kind for each table. And all those bottles of wine that the guests had brought in! A happy crowd that got happier
The first thing out of the kitchen was Kelley’s wonderful Brotchen.
Then came the lentil soup, the finest and most flavorful I have ever tasted. Actually, if they’d kept that coming along with those great rolls I’d have gone home happy afterwards. Dark, a hint of something sweet and sour, the wonderful bits of sausage, perfectly cooked lentils, way up there among the finest soups I have ever had.
The main course featured Schnitzel with Sauce Robert. Tender! I think Seaborn had been beating the hell out of that pork all afternoon. It looked beautiful on the plate, with its golden delicate coating of light crust. And it tasted great.
The pork was accompanied by spaetzle . . .
. . . and braised red cabbage, beautiful, just crunchy enough, the wine and vinegar perfectly balanced.
And at the end, Bienenstich, bee sting cake. Wonderful with the cream in the center and the toasted almonds and honey glaze.
I want to go back and eat it all over again!
Next up: the Spanish meal the last Monday in April.
I want to go back and eat it all over again!
Next up: the Spanish meal the last Monday in April.
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