At any rate, it being lunch time we decided to indulge in “lunch out”, and selected Café Des Artistes since we haven’t been there for a while. The recent “construction” on the sidewalks in LT is practically complete and the new configuration allows them to have an expanded patio option out front. Given the rather sultry weather we chose inside seating and had a nice table toward the back of the room. As I have oft repeated, lunch is a special time for dining, especially if you don’t have schedule pressures. It provides that nice bridge between “the morning” and the long slide toward the evening and more involved dining. Café is a fine place for lunch, light, airy and always graced by the presence of the Jaffres who light up the room on their own. On this day there were many tables occupied, some of which were luminaries of the county. Good cross table conversation. We began with a very nice (after it had warmed a bit) glass of the wine o’the day, a Mondavi Chardonnay (that I didn’t make a note of) , but it was a nice deep golden color with hints of , well you know, all that fruity stuff. The luncheon menu has plenty of options, including some “specials” (times are still tough), but range from light to hearty depending on your inclination. There are several appetizers which could be enough (including escargot – it’s a French restaurant you know) right there, then salads and more substantial entrees, right up to a steak. Again, most are French (Quiche Lorraine, French Onion Tart, Croque Monsieur, etc.). The last was selected by MFO along with the Hearts of Palm combo, and I did the Omelet Du Jour with a Caesar. Both arrived hot and fresh, a crusty sandwich the log stack of Hearts of Palm, a creamy ham and swiss omelet and the Caesar Salad. At last getting to the whole point of this entry (sorry, I get distracted easily) was that there, on the top of the Romaine lettuce, croutons, and shaved Parmesan, was a nice filet of anchovy! An all too commonly left out ingredient of so-called Caesar Salads, it was right there on top as it should be. The dressing also reminded you that anchovy is an essential component of a real Caesar salad. Go look at any recipe for classic (of course) Caesar and you’ll find it every time. It just adds that piquant, salty, remind me of the sea tang that makes it. Let the “eeeuuuuuuu, I can’t stand it” folks order something else. A warm apple tart and coffee finished a classic lunch.
Yesterday (Saturday) we did go over to Sotterley Plantation and listened to Gus Kiorpes and John O’Rourke talk about their renovation work on the Slave Cabin which remains in place dating from the 19th century. It’s worth a look.
And after enjoying lunch, or a historical journey, take a shower and
DFD
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