My friends are back!
My friends are back from their respective wine trips so they came to see me this weekend.
I was extremely psyched to see them since I have not seen them for 2 months.
We went back to regular programming by eating at restaurants.
This trip we decided to finally go and visit our friend/classmate Max who recently got promoted to sous chef position at 51 Lincoln. He didn't know we were coming cause we wanted to surprise him. We asked for him when we ordered.
Food was awesome and being Max was our classmate, he hooked us up and made special plates for us.
Starters:
Diana
Proscuitto wrapped whipped feta mousse with strawberry tequila/a>
Hill
Crispy Szechuan calamari and shrimp, arugula, smoked tomato aioli/a>
ME
Thai style PEI mussels, lemongrass, coconut and ginger/a>
ENTREES:
DIANA
Moroccan style marinated skirt steak, Israeli couscous, escarole and tzatziki/a>
HILL
Striped bass, braised leeks, fingerling potatoes, spring green herb sauce/a>
ME
Roasted local halibut, whole corn johnny cake, asparagus salsa, corn butter/a>
We got two extra courses prepared by Max. We ate the one in between our appetizer and entree so fast that we forgot to take a photo. It looked great though and it was seared scallops with fried plantain chips and garlic chutney with green coriander. We also had a cheese plate which he explained was some of the cheeses in E-room. I'm the cheese girl in E-room but lo and behold, I forgot the names. I still remember how they tasted though.
Thank you Max for the great meal. We were STUFFED.
Congratulations again on the sous chef position!
Visit 51 Lincoln at Newton Highlands, MA!
* * * * * * * ** * ** * * *
Sunday brunch we met up with our buddy Aaron at Aquitaine.
I took a photo of the plate that I liked the most and that was the Eggnog French Toast and Hill ordered that. She ate half and well, I ate the other half.
Eggnog French Toast
I was extremely psyched to see them since I have not seen them for 2 months.
We went back to regular programming by eating at restaurants.
This trip we decided to finally go and visit our friend/classmate Max who recently got promoted to sous chef position at 51 Lincoln. He didn't know we were coming cause we wanted to surprise him. We asked for him when we ordered.
Food was awesome and being Max was our classmate, he hooked us up and made special plates for us.
Starters:
Diana
Proscuitto wrapped whipped feta mousse with strawberry tequila/a>
Hill
Crispy Szechuan calamari and shrimp, arugula, smoked tomato aioli/a>
ME
Thai style PEI mussels, lemongrass, coconut and ginger/a>
ENTREES:
DIANA
Moroccan style marinated skirt steak, Israeli couscous, escarole and tzatziki/a>
HILL
Striped bass, braised leeks, fingerling potatoes, spring green herb sauce/a>
ME
Roasted local halibut, whole corn johnny cake, asparagus salsa, corn butter/a>
We got two extra courses prepared by Max. We ate the one in between our appetizer and entree so fast that we forgot to take a photo. It looked great though and it was seared scallops with fried plantain chips and garlic chutney with green coriander. We also had a cheese plate which he explained was some of the cheeses in E-room. I'm the cheese girl in E-room but lo and behold, I forgot the names. I still remember how they tasted though.
Thank you Max for the great meal. We were STUFFED.
Congratulations again on the sous chef position!
Visit 51 Lincoln at Newton Highlands, MA!
* * * * * * * ** * ** * * *
Sunday brunch we met up with our buddy Aaron at Aquitaine.
I took a photo of the plate that I liked the most and that was the Eggnog French Toast and Hill ordered that. She ate half and well, I ate the other half.
Eggnog French Toast