A Season at Syd's
Brunch and lunch?
We've had a few...
As always, we begin with
that exciting Southern-classic,
Syd's spin on
I don't like mayonnaise,
but I really like this!
The Frei Brothers
is lightly oaked,
and perfectly crafted
for casual Sunday sippin'.
Now, onto the food:
uptown French toast and Surry sausages
Poulet two ways, grilled...
...or wrapped up sandwich style.
My personal favourite, the citrusy and light-tasting crab salad. A first for me, a little cute quail, nesting under a fois gras pancake.
Chicken again, grilled,
and smothered in smoochie-bear ham sauce.
Now, the above wine is the Hendry Chardonnay, and DucCat and I can typically be found beginning our meal with a plate of neo-pimento love, washed down by this elegant little wine. However, there was something different about this bottle... click here for a closer look. Little ice crystals sparkled on the inside, and remained floating in our glasses. Ice crystals, sugar crystals...? Whatever they were, they didn't seem to have changed the flavour.
A random platter of cheese,
and smoochie-bear ham.
The Rex Hill 2003 Pinot Noir- excellent choice, good sir.
This was a cheerful and fun wine,
imminently approachable with red berry love,
and a hint of something like chocolate in the finish.
After dallying with the pefect cracker,
and lingering over wine and coffee,
a surprise was yet in store.
"New desserts!" declared Syd. "You just have to try these, girl-
friends!" Somehow, we sucked it up, and managed to try every one, and yes: they were as utterly delicious as you'd imagine.
another course beginning with neo-pimento and Hendry...
let's skip right along to our 'taste'.
DucCat was sent a cute little piece of fried chicken
draped in gravy, and sitting on a bed of grits.
'Cuz that's just the Southern-style love
the Cowboy has for my husband.
My little dish was straight from the sea,
incredibly fresh and flavourful tuna.
Barely insulted by flame, this was rare tuna perfection.
A new wine graced our table that evening, the Graziano 2003 Petite Syrah Old Vines Mendocino. This was a toothsome fellow, barrel-chested and smeared in mashed berries. The finish was leathery smooth, and I knew then that it would go pefectly with...
...a blurry but tasty steak.
And perhaps not so good with...
Grilled rockfish and a pile of juicy seared shrimp. It was no matter, though, this was worth forsaking the wine for what has to be some of the area's best seafood.
Tonights goodies were a chocolate-bourbon bread pudding (scrumptious!)...
... and a sugarless chocolate tart.
No sugar, no fake sweeteners, just quality chocolate, amongst other Top Secret ingredients. If he hadn't told us, I never would have guessed the truth, it was that decadent.
It certainly was a great and beautiful season of dining at Syd's. Thanks for everything, Cowboy!