Eddie, Our Novice Innkeeper

We were visiting family in Sharon, Connecticut, and learned that the former run-down, inhospitable motel and been completely renovated and was newly open for guests.   “Let’s try it,” Robin said rather than go North for a few miles to our favorite local B&B.

As we checked in before our family visit, the young woman at the desk assured us that all would be ready when we returned, and the heat would be on to counter the evening chill.  Jessica said that she was leaving her post shortly but gave us her phone number in case we needed  anything.  When we returned and entered our freshly painted room, the heat was not on nor did the beds have sheets or the pillows have pillow cases.  As I dialed Jessica, Robin went searching the property for someone in authority.

She returned with Eddie, the new owner of the Sharon Inn, which had just opened for business the day before.  He was very apologetic of course and took us to a neighboring room, where the beds were made; and he turned on the heat.  Robin asked if there was a place we could buy some wine, and Eddie said, “Not to worry.  I own a pizza restaurant six miles away; I will send for wine - no charge.”  As we struggled to turn on the TV,  Jessica arrived and the four of us took turns with the remote, finally accessing the cable system for which Eddie pays an exorbitant monthly amount.

Our hosts left, and all was well until Robin went into the bathroom and found that there was no toilet paper.  Back came Eddie, apologizing profusely with two rolls.  We settled in again, but when Robin went to take a shower, she discovered there were no bath towels.  This time Eddie returned with  two bath towels, a bottle of California cabernet, two wine glasses and more “I’m so sorries.”  Since it seemed that he didn’t want to leave at this point, Robin took the opportunity to point out that the table lamp was not plugged in because there was no nearby socket. There ensued a discussion about the failings of contractors and Eddie’s lack of knowledge of renovations.

As he was departing, he pointed out the new red Keurig coffee maker and left us with five additional mini-cups of different coffees, telling us to enjoy our morning wake-up beverage.  Sleep at last.  Nightly visits to the bathroom were challenging because the floor was freezing and we had not brought slippers.  Nevertheless, we awoke with anticipation of our coffee from the new Keurig machine.  Of course, it took the two of us 45 minutes to figure out how to make  coffee, but much to our delight the Sharon Inn coffee mugs were the most perfect mugs we had used in years.

As we left, I told this to Eddie, and he said with a broad smile, “Keep them; on me.”

And “we will be sure to return soon,” - now that we have been schooled in the eccentricities of our novice innkeeper and his new venture.

Restaurant Eve

         I  thought it would be fun to celebrate Robin’s birthday by going to Restaurant Eve in Old Town Alexandria, VA.  I have read so many wonderful things about this restaurant, but have never been there.  It seemed the perfect place for a celebration, and indeed it was.   A sign on a Colonial-era row house on South Pitt Street directed us to walk on a path at the side of the building to the entrance.

We were warmly greeted by two hostesses, one of whom led us to our table in the Tasting Room.  As we walked down the hallway, we passed the wine cellar, the kitchen, and the Bistro restaurant, before being shown to an intimate table in the corner of the Tasting Room.  It is a warm room filled with familiar decorative items and very comfortable seating.  The tables surround a center service island where the staff pours flights of wine and unobtrusively observes the guests as they dine.  There is also a second Tasting Room space, more like a sun room with light colors and banquettes for seating, but we were happy to be in the main room.

Our waiter/host for the evening introduced himself and described the experience.  We could choose from tastings of five, seven, or nine courses; and we could combine them with wines chosen to complement each dish.  Since Robin and I rarely have more than two courses at one meal we elected to stay with five.  I asked our host to recommend a celebratory cocktail, and Robin chose the the Big 'O' with pineapple,

Hendricks Gin, orange bitters, angostora bitters, orange syrup and lime juice, which was a blend of tart  and sweet citrus balanced by the other ingredients.  My cocktail was Spring in Jalisco with winter spices, Grand Marnier, Herradura Repasado Tequila, Evan's smoked ice and strawberry bitters.  All these ingredients combined to give the drink a savory flavor balanced with the tequila, visually enhanced by ice shaped  like a floating iceberg.

The chef then presented us with our first three of his many gifts:  a tiny deviled quail egg, a egg white sea salt crisp and  also a bite of salmon mousse on a lavash cracker.  As each course arrived, our server described the dish as it was placed in front of us. Robin chose “000” as her first course.  This was an oyster in the center of a vol au vent pastry shell with pearl onion and a dash of caviar.  I had the foie gras mousse with three small pieces of peanut caramel and a tiny bit of curry sauce.  This was a great start to the evening as both dishes matched our expectations. 

Another gift from the chef: this time a tiny lobster beignet with a “micro” cilantro (apparently that just meant that the leaves were small).  New utensils came with each course; our water glasses were constantly refreshed.  

For our second course, I had the poached Maine lobster with a smoked bacon broth and pickled crosnes (an unusual root vegetable, pronounced like “crones”).  Robin chose the vegetarian option of tortelloni filled with creamed Jerusalem artichokes accompanied with a fava shoot pesto and pine-nut parmesan cream.  We were both extremely pleased with our (and each other’s) selections.  A palate cleanser of grapefruit sorbet arrived and with it our wine selections.  

Robin had asked for a glass of the Argyle pinot noir 2008 (Newberg Oregon) while I picked the Pike shiraz 2008 from Australia at our host’s suggestion.  Robin’s wine was very much a solid Oregon pinot with wonderful bouquet and fruit, while my shiraz had unusual complexity to it with a surprising amount of tannin at the finish.  On to the third course.

Robin’s selection was lamb with grabanzo falafel, lemon yogurt, and cumin- scented marmalade. Cooked medium rare, the lamb flavor was exceptional.  The falafel 

was a delicious surprise.  I had the squab with brown butter radish and a fennel kentucky soy sauce with a dollop of pecan butter.  The flavors were intense, slightly gamey, salty, and sweet with a concluding radish crunch.

The cheese course was next, and unfortunately didn’t measure up to what we had earlier.  Robin was enticed by the Point Reyes Toma and Port City Optima veloute, which turned out to be a soupy mixture with a ciabatta crouton on top. Eating cheese with a spoon is not our preferred method.  Perhaps we should have asked for more information on this dish.  My choice was a local artisanal triple cream called “Moses Sleeper,” a clever twist on traditional bagels & lox.  But the cheese was not creamy and lacked much flavor.  

Finally dessert, where Restaurant Eve returned to its place of high regard. Robin’s choice was highly recommended by our host - a polenta and olive oil cake with lemon curd and lemon-thyme ice cream.  The flavors and textures were extraordinary.  We could have ordered several.  My chocolate choice may have seemed more prosaic - a chocolate and hazelnut gateaux with dark chocolate sorbet sand toasted cocoa marshmallow.  Here again different chocolate flavors and temperatures along with varying textures made for a great dessert.  And last came the after dinner miniardises:  birthday macarons, strawberry and rhubarb tartlets, and a chocolate crisp.

It was a wonderful evening with many new tastes; we must return.

All We Have Are Weeds

Last year, after four years on the waiting list, Robin and I were awarded a garden plot in Rock Creek Park off Oregon Avenue.  It is a beautiful area, five minutes from our home, near the park police stables with a lovely grassy field behind the 90 or so garden plots and surrounded by tall trees. 

In anticipation of clean-up day, which is next week, I decided to make my first visit of the spring to check things out.  Much to my surprise, at least half of the garden plots were groomed and planted with spinach. lettuce and kale emerging from the soil. Not that I am into competitive gardening, but  we haven’t even had “clean-up day” yet - wow.

Quickly, I grabbed a wheelbarrow and a shovel and began stockpiling wood chips in the corner of our plot.  Paul, with whom we share our plot,  had already weeded and turned his soil; bags of organic soil enhancer were piled on his side near the fence.   I began to panic.  How could we have missed that warm two week period in March when our fellow gardeners were busy weeding, tilling and planting. What were we doing lunching in Greenwich Village and walking the High Line?  Why did we take naps after going to the gym instead of being urgent and responsible gardeners?

At least we do have a plan - tomatoes, peppers, cucumbers, and pole beans - BUT FIRST, we have to weed.