The simple act of making a reservation for this dinner with the hotel's front desk had so transported me from my city desk that I'd missed the beginning of a conference call. When the time came to present ourselves for the reservation, we were already well-wooed by the resort's charms. Chef Konrade sent over a taste before our meal, melon and cream with a hint of Midori. (In which I gently induldged.)
Jac devoured the bacon wrapped shrimp atop a horseradish sauce.
For his entree he chose scallops (good thing I can now make them) with grits.
My chicken in a port wine black fig reduction with vegetables and mashed potatoes was extravagant and extraordinary. I queried Jac when we could have possibly had such a good dinner. Prepared to go back years, I was surprised to discover we'd just had a very good meal at Georgia Brown's. But this dinner was really wonderful.
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