Campton Place

Campton Place: Lunch

We had two courses plus dessert:

Wine:
Cabernet Sauvignon: Chateau la Cardonne, Cru Bourgeois, Médoc, Bordeaux, France, 1998

Entrees:
Duck Confit with Date-Orange Chutney and Mixed Greens
The duck was perfectly cooked and the chutney added just enough sweetness to bring this dish together.

Soup of Garden Peas with Maine Lobster Broth and Mint

Pea soup eh? My gosh how can something so simple be so great. I guess "less is more" the texture was silky smooth and the broth added enough contrast of flavor to bring out the flavor of the soup.

Amuse-bouche : Yeah. I love freebies
Vichyssoise soup with caviar. I have always wanted to see what this classic dish was like. Wow. free caviar how can you beat that?

Black Angus Beef Tenderloin with Bone-marrow Crust alla Primavera

O.M.G. This was best piece of beef I have ever had in my entire life. Believe you me, I am from Chicago where beef abounds as do steakhouses. This was it though.

Glazed Pojarsky of Milk-Fed Veal with Asparagus

OK, I struck out with this choice, I had no idea what pojarsky was. This was very OK. Veal is usually to light in flavor for me.

Dessert

Quark Soufflé with Balsamico-Cherriesand Mascarpone-Amarena Ice Cream

Wonderfully light and the ice cream, mmhmm. My heart started to slow as I ate the ice cream. So rich.

Food rating: 18/20

Launch T minus 37 days

This blog will be about the Sacramento/NorCal area food scene with objective restaurant reviews based on a 1-20 scale. I do not think 4 star ratings are the most effective way to objectively rate a restaurant. There can be a huge difference between a 2 and a 3 star restaurant. Borrowing from statistics (1 SD), most restaurants (68%) should fall into the a little below average to above average.

This page is under heavy construction, with a go live date of June 1, 2007.

Thanks for stopping by, here is something to wet your appetite from one of my favorite restaurants; Mustard's:

My Short Career Change to a Cook

A few years ago I was very unhappy with my career and decided to give cooking a try. I have a few entries from my old blog that I will transfer here. Some are about my days at cooking school and some of them are about being an intern.


June 2004

July 2004

August 2004