Course Three was the real stunner of the evening for us, personally. We weren't expecting so much from it and were really really shocked by how simple and gorgeous the next Course was:

Columbia River Sturgeon "Confit a la Minute", with roasted Broccolini, Hen-of-the-Woods Mushrooms, and "Sauce Beurre Rouge".

Uh oh - yet another item on Hubby's "No" list - mushrooms (I know - go figure!). And for me - a running joke from culinary school - the beurre rouge. We made that stuff every time one of our instructor's needed to say he gave us a pop quiz. I can make it in my sleep now.

There simply is no way to describe to you how gorgeous the texture of this fish was. I have nothing to compare it with from any other meal. I'm still not sure how they did it. After every bite all we could is say, "Oh wow" over and over....which is something we heard from tables all around us. Throughout the entire meal I heard countless, "Oh wow - the texture of this fish/beef/veg...." like a mantra.

Culinary Miracle #3 - for those keeping count....Hubby likes the mushrooms!!

Up next - the Sommelier steps in!!

I'm hungry!! Where's the rest???!!!???

As I sit here eating stale pretzels sneaking away from my homework to practically lick the screen, I realize that I am left longing for the rest of the story just like the cliffhanger at the end of a show's season.


AAAACCCCKKKK!! I'm a loyal viewer, don't make me wait until next season for the rest!!

Tried to respond to ask for more food story, but my post had a trigger word.

Please write more. I'm loving it.

Where is Tikka ?!?!?!