![]() Cheers to the new adventures, and your seasonal menu. Thanks again, Seasons 52, for a delicious evening of wine and nibbles. I look forward to reading more about their experiences, suggestions, likes, and dislikes as I continue to settle into this new community. The other bloggers and writers were nice and curious about me, the new comer. A little bit of pumpkin cream, graham cracker filling, and a gingersnap cookie had me leaving on a happy note as I liked my spoon clean of the pumpkin pie treat. Just as I remembered, the mini indulgences were the perfect way to end the meal. The portabellos made the risotto ironically meaty in texture and substance, all melted together perfectly with the balsamic reduction glaze. The portabello risotto was rich in flavor due to a drizzle of truffle oil throughout the rice. ![]() The charcoal smell made me close my eyes in happiness as the quail was buttery and rich while maintaining a clean finish. I wanted to pick up each piece and nibble it to the bone, but didn’t think that was the best way to present myself to this new crowd. I think I’ve said it before, but dishes like this make people forget that the meals at Seasons 52 are calorie savvy.įourth Course, Manchester Farms All-Natural Grilled Quail, paired with Michael David Petite Petit and Glenelly Cabernet SauvignonĪnother delicious dish, the quail was perfectly tender and rich in texture and taste. The asparagus was crisp and well seasoned, a great accompaniment to the plate. ![]() The potatoes were wonderful, never skipping a beat as they were properly seasoned and tender – all without a drop of butter. Though it was lean, it wasn’t lacking any flavor as it was grilled perfectly, covered in a creamy, rustic mushroom sauce. This dish showcased all the reasons why one should enjoy every morsel more often. Piedmontese steak is a leaner cut of meat that I don’t eat very often. Third Course, All-Natural Piedmontese Steak, paired with Tilia Bonarda I felt this was almost a fun play on a typical waldorf salad, just a bit more modern and delicious finishing with a black pepper taste. The presentation was great though I believe this is how many of their salads are presented: in a cylinder that is then ‘poured’ on your plate. I really loved the ginger soy dressing that dressed the salad. The duck was tender though done a bit more than I would have preferred. Mixed in were apples, butternut squash, and crunchy walnuts. I was slightly overwhelmed by mint with this course, as it was ruffly chopped in the salad. ![]() Second Course: Maple Leaf Farms Sesame Duck Salad, paired with Avanthia Godello The chicken was extremely tender and full of flavor from the grill, it was a perfect fall dish. Pumpkin seeds gave it a bit more crunch, but I wished there were a few more as I was hunting for those and the dried cranberries. There was a sharp bite, not only from the vinegar, but also from mustard seeds. Pockets of vinegar burst with each bite of the salad, as crisp celery and apples dabbled through the salad giving it a crunchy texture. My favorite dish of the night, the rustic smell of the grilled chicken was intoxicating. All have been fantastic, so I expected a similar experience here.įirst Course: Cider-Glazed Grilled Chicken Skewers, served with Farrier Andiron Semillon I’ve done these tastings before in Indianapolis, specifically referring to the last Autumn tasting, and have always had a great experience. I was warmly welcomed here in Atlanta when invited to join fellow bloggers and writers at the Seasons 52 Autumn menu release. Let’s get back into the swing of things, shall we? But I don’t want you to think that I’ve been out of touch with food, because I have been very well in touch with feeding my appetite.
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