baltimoresun.com

« Fortune cookie charades | Main | Eating out on Christmas Day »

December 25, 2007

Merry Christmas to all

MyTree.jpg
 
And to all a good night. 
  
 
Photo of my tree by me
Posted by Elizabeth Large at 7:34 PM | | Comments (3)
        

Comments

In response to LJ’s request: Robert’s Christmas Dinner.

First to clarify: I never said I was eating alone on Christmas. I eat out because I don’t have family in the area and my friend wants away from her family meal (a madhouse with 40 – 60 in attendance.) So, off to McCormick & Schmick we went.

Arriving around 2, the place was comfortably full. Leaving around 3.30, the house was packed and people were crowding the front. Whilst waiting at the front desk to be seated, someone on the phone was told the next available booking was for 8 pm. So, there are a lot of folk out there looking for dinner on Christmas, even on Christmas.

Started with a very nice Claret (Chateau Trois Moulin, Haut-Medoc 2004) and Chincoteague oysters. Wonderfully briny were those little bi-valves, but why a jaw breaker size dollop of horseradish in the cocktail sauce? All you’d taste is horseradish, if left in.

Dinner was stuffed Rock (which M&S insists on calling Striped Bass) stuffed with Blue Crab (source: Gulf of Mexico; they do everything but supple the DNA of their seafood) sauced with boursin and pan seared Sea Scallops. The scallops came with a ‘wild berry Cabernet’ reduction, rosemary and Goat cheese. The last two ingredients were missing and caraway seeds were substituted. We would have preferred the rosemary. Good none the less.

A couple of questions: why do chefs think the delicate flavours of Rock and crab can support boursin and scallops an almost crusting of sea salt? While both dishes were good, the Maryland classic of Rock stuffed with Crab Imperial seems a better combination if you want to taste the fish and crab.
Desert: a sampler; bread pudding, berry cobbler and Crème brûlée. Nice bites of each, without getting stuffed. A good idea more places should consider.

And now back to EL for real reviews. I’ll stick to free-range gummy worms and irritating other readers (not intentionally, really.)

Final point, my current book: a biography of Mozart. The prose is incredibly dense and it’s taking a lot of meals to slog through. Lest you get the wrong idea, my usual reading fair is more on the lines of Terry Pratachett’s Discworld series.

A Happy Second Day of Christmas to All and bon appetite.

Many thanks to Robert for clarifying his previous remarks. I'll cancel the order for lumps of coal in his stocking.

Elizabeth--I am really jealous. I thought we had a nice Christmas tree, but I do not have an avocado ornament! However, I do have a kitchen full of avocados, thanks to my mother packing them in her luggage! (Tucking them into shoes works well!)

Try Greenfields. That's where I got it.

Post a comment

Verification (needed to reduce spam):

About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
-- ADVERTISEMENT --

Top Ten Tuesdays
Most Recent Comments
Baltimore Sun coverage
Restaurant news and reviews Recently reviewed
Browse photos and information of restaurants recently reviewed by The Baltimore Sun

Sign up for FREE text alerts
Get free Sun alerts sent to your mobile phone.*
Get free Baltimore Sun mobile alerts
Sign up for dining text alerts

Returning user? Update preferences.
Sign up for more Sun text alerts
*Standard message and data rates apply. Click here for Frequently Asked Questions.
  • Food & Drink newsletter
Need ideas for dinner tonight? A recommendation for the perfect red wine? Baltimoresun.com's Food & Drink newsletter is there to help.
See a sample | Sign up

Stay connected