Hi ya! Lynne here.
The following is the account of one of the best meals of my daggone life. I am not exaggerating. But it is not a foodie review, because I didn’t know half of what I was eating at first. It is just an appreciation of seriously good eats.
Best Friend Maria, her awesome husband Taylor, and my Really Cute Husband AC went to Volt, a restaurant in Frederick, MD run by Bryan Voltaggio of “Top Chef” fame. We have been trying to go here for quite awhile now, and we even had reservations for my birthday in 2014, but my sitter canceled, and this is not a 2 year-old kind of place. No. He would have turned it out. So no.
So fast forward about a year later to last week and the yumminess that ensued.
Here are some pictures. I took a few but Taylor took most of them. Which was so nice of him to offer because that left more seconds for me to eat.
When we got to the bar, I got a drink with a banana dolphin in it! Best Friend Nikki said it looks like a slug coming out of my coconut cup. Dang tasty either way.
Then we were seated, and the banana dolphin joined us, and we all got the 6-course tasting menu. Now, I have done prix-fixe dinners before, and gone to weddings and banquets, so I have had meals that were done in courses. They bring you something, and you eat it. And then they bring you something else and you eat that. And so on. Shoot, if you get potato skins, then fish and chips, followed by a sundae at Applebee’s, then that would be a 3-course menu. But there is something about getting 6 yummy courses of crazy rich, decadent food and being able to savor each one, and really taste everything. I won’t share all of the courses, but here are some of them.
This was the raw scallops course. My husband was adventurous because he doesn’t do raw stuff and he tried it anyway. The rest of us loved it.
This is parsnip soup. And I actually had it for 2 courses because they brought one that I didn’t care for, and the server saw me kind of eating around it and asked what else I wanted and I asked for another bowl of this. It was smooth and crunchy and I want some now. NOW.
These are delicious meaty mushrooms that they let me order from another part of the menu because I don’t eat lamb.
This is the chocolate trio at the end. One was ice cream, the other one was ice cream-like, and the third was like the fanciest candy bar ever.
When we were done, we were stuffed, but not uncomfortably.
And it was like 4 hours later, but we didn’t feel like we had anywhere else to be.
We had amazing conversations with friends who I talk to every day on Facebook but don’t see face to face often.
And phones only came out to take pictures of the food, or to glance to see if children or the people watching them had called.
And I want to live like this all of the time.
Not that I have $95 to spend on dinner daily. That probably won’t happen for a good long while. Or maybe never. And I can’t afford to eat things this rich or decadent all of the time, or spend 4 hours eating dinner every night.
But I can pay more attention to the people who I see every day. Like my husband and my toddler. I can stop thinking about what will be happening when I get up from the table and listen to how my husband’s day was and tell him about mine and listen to the song that my song is singing to the tune of “The Wheels on the Bus” whose lyrics will include something about garbage trucks. It’s better than my internal monologue, which is usually “I am SO tired. Wait, what did your co-worker say? I wish I had cooked these potatoes longer. Is the dishwasher empty, or do I have to unload it before I reload? I hate that? Boy, you cannot have a lollipop. You didn’t eat your fish. Sit down. There’s no good shows on tonight with people singing. What, you have to get up and pack lunch now? Sit back down!”
And we can be more mindful of what we eat. I felt less full eating 6 courses of smaller servings than I do just eating my regular starch/protein/veggie meal every night. Yes, we had 4 hours at Volt, but we ate. And tasted. And put the fork down. And savored. And talked. And ate more. And put the fork down. And we savored. And enjoyed. And were thankful. And I think that we can apply that to your macaroni/baked chicken/broccoli you are having tonight.