Bristol, VA?!? Really??
What a find! Such a unique repertoire of culinary experiential skills this Chef brings to America. Alona, hails from the Philippines and honed her skills in Dubai restaurants.
After going to college for an unrelated degree in agriculture and not finding fulfillment she switched to something fun for her. Thankfully she did for our palate's delight.
She graciously offered to change the Chicken Piccata from pasta to gluten free mashed potatoes for Charity. The chicken was so tender almost melting in your mouth under the slightest pressure.
Bill had Alona's Saturday night special, Irish Cusine this time, which features a different country's customary foods for that international experience. A real chance to try something new.
This began with Bill and Charity sharing a chopped salad, since it is so large and a meal unto itself. Then came his stuffed cabbage in tomato dill soup with a sprinkling of Parmesan cheese. Absolutely flavorful soup and the stuffing was delicious with the tastes of the beef and spices complimenting the tomato bisque.
What a start! As he finished the soup the caper topped whiskey soaked smoked salmon on cream cheese with soda bread arrived. This he did not share, it was his birthday after all, but he loved it and complimented the bread. His shepherds pie was delightful with the cheese topping over the mashed potatoes which incorporated the textures and tastes of peas and ground beef.
Danielle had the Chicken Piccata with the angel hair pasta. Again, the Chicken aroma stood out when combined with the lemon and garlic flavors in a white wine sauce with capers scattered throughout.
My start was the shrimp cocktail which was loaded with enough shrimp to share for two and plenty of spicy sauce. I also really enjoyed the salad with veggies and a variety of fruit. So tasty with the homemade blue cheese dressing served in the side.
Completing my meal was the shrimp pasta a heaping portion of shrimp, Feta Cheese, Tomato, Spinach, Garlic in a light and buttery white wine sauce. It was far more than I could eat, saving room for dessert.
Bill got a cake with one candle to blowout. It was like eating sweetened air. The light frosting on the airy cake was delicious. It was made using 4 kinds of milk. So good. Bill's other dessert, which came with the Irish meal was Irish cream cheese cake smothered with a Guinness chocolate ganache. I wanted more!! I think oreos were used as the crust. Bill and I shared desserts, trading back and forth a couple times.
What a fantastic meal. Of course we had some white wine, which you bring yourself.
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