like an old time reunion, with a bit of fancy food thrown in.
we've had the opportunity to get together with many friends this summer.
took the Browns to Carillon
looks pretty doesn't it, it tastes even better! the "tomato water" is made by straining tomato bits through a fine seive (chinoise) and being patient about it. the tomato eventually lets go of it's liquid and you get this amazing clear broth that tastes like a super tomato. the green blobs are basil oil and the cucumber and frozen tomato chunks. my advice is to not let july pass without some of this gazpacho, guranteed to cool you down on a hot summer day/eve.
my apology to chef josh watkins if I got any of this incorrect.
we also loved the tuna tartare (below)
white tuna tartare including fredericksburg peaches with tomato confiture and marcona almonds
then to draught house and the seedling food truck (by royal fig)
kat finally had her opportunity to order "one of everything". antonelli's cheese plate on the left and "headcheese" on the right. I tried the headcheese... t'was good, tasted like meat jelly.
and more meat.... wow, that was meaty.
the misters add to the effect, a glorious pitcher of live oak hefeweizen. and later that same night....
a deal was struck and sealed with a hand shake. we have a float this year for mardi gras.
blanco river:
eku mini keg on the blanco river.
later that night...
everybody enjoyed the screen room
then to dallas....
we had lunch with another old friend in dallas. we go way back... 30 years or so. we are what you call "survivors".