Auld Lang Syne

     The English translation for the popular Scottish phrase, auld lang syne, is, "for old time sake". So how fitting it was to spend New Years Eve at my favorite restaurant, on their last night, before relocating and starting anew. How special it was to celebrate the New Year with my friend who is responsible for bringing me out to the beautiful Treasure State.



       If you've been out to visit, we have more than likely been to dinner at Paradise Valley Grill,  http://www.paradisevalleygrill.com/pvg/about     
    hands down the best food around;  you would be hard pressed to find a more beautiful view, unless my beautiful bride was in the room. The restaurant portion of the lodge is moving from the valley into town. They will be in the historic Livingston Bar and Grill building.
      I resisted temptation to take pictures of the five courses as it would have detracted from the ambiance of the evening. Most of the time I say it's not about the food, it's about the moment. Occasionally, however, there is a struggle with perspective. Besides, taking pictures of every dish set in front of you, every time you go out to eat is so boushwah, not much imagination!

     The first course was called, Trio of Seafood. It had a fresh oyster with pickled ginger mignonette, fennel dusted Ahi tuna with beet puree and cilantro vinaigrette and a hoisin glazed scallop with sesame cucumber noodles. The Ahi seemed to melt in your mouth, the scallop was perfect and the oyster took me back to my days at Martha's Vineyard.
     Next, was a wild mushroom soup accompanied by a goat cheese wanton and truffle oil. I actually wanted seconds! The creamy goat cheese complimented the creamy soup perfectly.
     Third, came a pear stuffed with Gorgonzola in a puffed pastry, port gastrique and baby arugula. What can I say, more cheese? A dish as much fun to look at as it was to eat.
     Just when I thought it couldn't get any better, the elk chop arrived. It was a cumin and coriander crusted elk chop with red wine braised cabbage, parsnip puree, asparagus and black berry reduction. The elk was so tender and the sauce so delicious, I wanted to submerse the entire chop into a bowl of the black berry reduction! The wine, paired with this dish, was a 2005 Twenty Bench Cabernet Sauvignon. WOW! So tasteful, we decided to enjoy a second glass before moving on to dessert.
     If you're not a big chocolate fan, you wont like this, but if you are, hold on to your seat. Our dessert was  a dark chocolate Pot au Creme with Chantilly cream candied orange and a tuile spoon! 
     The wine choices were spot on, the food second to none, the service was perfect and added to the ambiance and the friendship and conversations were priceless.

Happy New Year!


A rare snap shot of "the Dash with Teri, Vic and A.F.