Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Jul 13, 2011
09:27 AM
Small DishesFantasy Feast
It’s that time again. Restaurant week approaches: July 24 - 29. I always regret that I have to pick which of the many participating restaurants I will be able to go to for great food that’s a great deal--$25 for three courses. It would be nice to think I could go out for lunch and dinner each of the six days, but that’s not going to happen. (My diet is challenged enough as it is.) What I would really like is to pick and choose between all the choices—most places offer at least three different three-course menus—at all 37 restaurants participating. And, then have this perfect meal delivered and served to me at my house. Okay, that’s not going to happen either, but here would be my eight-course fantasy feast.
APPETIZER
Osteria Papavero: Bresaola rucola e grana homemade air-dried beef with baby arugula, shaved grana cheese, warm wild mushrooms and balsamic vinaigrette.
SOUP
Sardine: Vichyssoise: Cauliflower, crème fraîche and salmon roe
FISH
Fresco: Grilled Norwegian Salmon with sautéed asparagus, Yukon Gold potato and dill cream
sauce
ENTREE
Capitol Chophouse: Slow Roasted Lamb Shoulder with flat bread, mint yogurt and cucumber salad
ENTREMENT
Steenbock’s on Orchard: Au Bon Canard Duck Breast with carrot ginger puree, carrot and parsnip
SALAD
Lombardino’s: Watermelon Salad with feta cheese, fresh basil, olive oil and smoked paprika
CHEESE
43 North: Carr Valley Benedictine Cheese with shallot fig conserve and red quinoa cracker
DESSERT
Inka Heritage: Suspiro a la Limeña: Peruvian caramel meringue parfait with port wine and a touch of cinnamon
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I found my interest in writing by accident. My training and first job was as a graphic designer. Unemployed, the only employment I could find in advertising at that time was as a copywriter. Somehow, I convinced Richard Newman & Associates to hire me. Later I learned they were desperate. Madison has been my home off and on since 1957 (nonstop for the past 31 years). I write about food, which I love. – Dan Curd
