Quote of the Day:
- They are not long, the days of wine and roses:
- Out of a misty dream
- Our path emerges for a while, then closes
The phrase “days of wine and roses” is originally from the poem “Vitae Summa Brevis” by the English writer Ernest Dowson (1867–1900)I was invited to the Madden’s Resort Food and Wine Extravaganza on Saturday night. Guest chefs from the metro joined forces with the on-site chefs at Madden’s for a three day event. It included cooking demos, food and wine tasting, and a charity event on Friday night for Kids Against Hunger. I attended the food and wine sampling on Saturday night with my friend and publicist Krista Rolfzen Soukup.Mary and KristaWe had a blast, not to mention a tasting adventure, at this event. Some of the chefs were really personable, demonstrating their fare with a flair. The line for the scallops from the St. Paul Grill was always long. The flames from their portable grill heated up an already steamy night.
- Within a dream.
Adam Bartos, Executive Sous Chef at the St. Paul GrillHe said, “The next time you’re down for a show at The Ordway, come to the St. Paul Grill!”I think we will! The swordfish and blue crab from Oceanaire were scrumptuous! John was all smiles and full of information, explaining why this swordfish is the best I’ve ever tasted! Playing to the camera. Give him his own show! Robert Wohlfeil is the Executive Chef at Oceanaire.
They also invited the Biker Chef and me to come enjoy a meal at Oceanaire next time we’re in the cities.
After that delicious bite, I’m in!It’s best to go into an event like this with an open mind, willing to expand your tastes. Sometimes, though, the food is just too far off your palate. I did not try the duck or the lamb tartar because I was skeptical from the start, then the women at my table made faces at it. Sorry. I’m a midwestern farm girl. I always feel safer when I see something I might have grown up with. The Chefs at Madden’s Resort came through for me!The best dish of the night…Pork!Farm raised, naturally fed, handled with care, hog.The man on the left is Lee. He works for the Compart Duroc company. He explained that their pork can be confused with a good Black Angus steak, it’s so good. The Biker Chef made a simple sauce to compliment the pork’s natural, good flavor. I felt like I was back home on the farm.While we love to travel to other lands and seasonings, we always feel most at home with the familiar. Food is personal. We want it to taste good and feel good about eating it. We want to know that it was handled the way our grandparents would do it and served with the same affection. That’s why they call it “Culinary Arts”. It needs to look good and taste good too. And, of course, there is room for creativity, keeping in mind that not every dish is for every eater.Bob Schuld, Executive Chef at Madden’s, and the Fish Guy served chocolate and orange shrimp, an interesting combination of flavors.Thanks, Bob, for getting us tickets for this event. Thanks, Madden’s, for bringing in guest chefs and letting your own chefs shine. Thanks for the fundraiser for Kids Against Hunger. And, thanks to the sweet people at our table who shared the evening, and their tasting opinions, with us!A good time was had by all!I have more pictures and a few side notes (dishes) to share, but this post is getting too long, and I seem to have overloaded blogger. Actually, I’ve been having some computer issues lately. Hoping to get those remedied soon!Go. Create. Inspire!Journaling Prompt: What’s the weirdest thing you ever tasted?