Anniversary Dinner, 2
We were married 28 years ago today at the Olympic Hotel in downtown Seattle. As I wrote last year, “we therefore make it a habit to return to the Olympic for our anniversary dinner. Not every year, but many, including this one. We eat in their Georgian Room, one of the most beautiful dining spaces in the city, and with excellent food too.” The Georgian Room is closed on Sundays and Mondays. That’s the main reason that we sometimes celebrate elsewhere. This year, we decided instead to stick with the Georgian Room but eat a day early, i.e., last night.
In reviewing last year’s post on our anniversary dinner, I see that this year wasn’t much different. Nearly the same menu; nearly the same choices. I’ll write about the meal anyway.
As has become my custom, I had called Topper’s, the excellent florist that resides in the basement level of the hotel, ahead of time to arrange for flowers to be delivered to our table. I had also called the restaurant to request one of the two-tops spread throughout the room that has a banquette on one side for side-by-side seating (and no chairs on the other side). I particularly like the table by the rear window toward the right that affords a view into the entire room, and I successfully explained to the host which table I meant. When we arrived last night, all was in place. We were led to the desired table, and a floral arrangement of modest size—so as not to overwhelm the space—was there.
We had decided before arriving that we would follow last year’s plan and start with glasses of Prosecco, to be followed later by a half-bottle of red. As we studied the menus, we ordered the Prosecco from our waiter. We’re especially fond of the Georgian Room’s long-time sommelier, an Austrian gentleman named Joseph, and were pleased that he came by to pour the Prosecco. This offered us the first of what would be many occasions to chat with him. (You can learn more about him here and click on the embedded links that take you to youtube videos featuring him.) His own anniversary is near ours, a fact we keep re-learning each year. He has two older stepsons and two teenage sons.
The menu presented us with some familiar choices. For instance, which salad to start with? The Young Spinach Salad with truffled quail egg, bacon lardons, and white balsamic, or the Olympic Caesar Salad with aged pecorino and toasted crouton? I asked the waiter’s advice and he said he loves both, but maybe I’d enjoy the Caesar more with the Prosecco. That decided it.
Looking back now at my post a year ago, I see that I went then with the spinach salad. And I see that Gail repeated last year’s order, described on the menu as Dungeness Crab Bisque, Tarragon Infused Mini Crab Cakes. The bowl comes with two stacked crab cakes and, above them, two pieces of crab meat, over which the soup is poured. The Caesar has a long, thin-sliced piece of pecorino, above which is an equally long lettuce wedge, with dressing and some shaved cheese pieces on top. And to the side is a long, thin, crisp “crouton”. No, it must have been served on top of the rest. I simply removed it first thing. Great presentation.
I enjoyed the salad. The dressing was applied lightly. Perhaps a little too light for me to appreciate how well it matched the Prosecco. And Gail enjoyed the soup.
On the entree choice, this is what I wrote last year:
For our main dishes, I was leaning toward the rack of lamb, but when Gail ordered it, I went for the T-bone steak. Hers was listed on the menu with four accompaniments. Each was prepared in a block about one-and-a-half inch square and maybe three-fourths of an inch high, the four squares laid out in the center of the plate to form a three-inch square with the lamb on top. It looked beautiful. One of the squares was a mashed pea concoction with tomato jam on top. I ate some of it at the end. It was sublime. Another was spinach, another lamb shank, and I don’t remember the fourth. Gail chose well.
This year was a near repeat. Perhaps I should have read last year’s post before we went. Once again, I was tempted by the lamb, totally forgetting last year’s experience, and once again, when Gail told me she planned to order it, I decided I would have steak instead. Here’s the menu description of the lamb: Roasted Rack of Lamb, Herbs of the Garden Crust, Quadrant of Flavors & Textures: Crushed Peas, Braised Shank, Spinach Gratin, Crispy Prosciutto-Whipped Potato. Once it came to the table, I knew I really wanted those peas. Oh well.
Last year’s T-bone came with three sauces—béarnaise, peppercorn, cabernet jus—each in its own small square plate. This year’s menu has in its place a Black Pepper-Crusted Bone-In Ribeye Steak, Bacon Whipped Potato, Roasted Bone Marrow, Truffle White Asparagus. The steak comes in a large metal plate with handles on left and right, as if straight from the oven, with asparagus below. Also on the plate is the potato, in a miniature metal pot about two inches in diameter, and the bone marrow, in a deep cup. I’ll confess that I didn’t eat much of the bone marrow. Everything else was superb.
Oh, the wine. Well, when you go with a half-bottle of red, your choices are constrained, and there’s not a lot of advice for Joseph to offer. In recent visits, we’ve chosen the Chateauneuf-du-Pape from Domaine Vieux Télégraphe. Not a novel choice, but we love it, so much so that we have several bottles in the basement waiting for suitable occasions. Also available was the Pirouette from Long Shadows, a Walla Walla winery whose wines we have been trying in recent months. The (sold out) current release is a 2009, a classic Bordeaux blend: 57% Cabernet Sauvignon, 27% Merlot, 13% Cabernet Franc, 3% Malbec. We had never tried a Pirouette of any vintage, but do have a bottle of the 2009 downstairs, also awaiting a suitable meal. On the menu was a 2007. We conferred with Joseph, who agreed that it would be a good option, so we chose it. And we weren’t disappointed, though Gail did admit at the end of the meal that she might have preferred the Chateauneuf-du-Pape.
As with the rest of the meal, dessert presented another opportunity to do what we always do, which in this case means ordering the soufflés. (Can you blame us?) There is always a fixed option on the menu, black and white chocolate, and a nightly special, which last night was white chocolate and strawberry. Gail chose the classic black and white; I went with the special. And they were perfect. I couldn’t have been happier, except that mine didn’t look as cool as Gail’s, with its split down the middle into black and white halves.
We paid, had a farewell conversation with Joseph, asked our waiter for the box our flowers came in, had him pour some water out of the vase, carried the box and vase out, then had yet another conversation with Joseph, just outside the Georgian Room entry at the top of the lobby.
But wait. The amuse-bouche. I forgot about that. Back when Joseph was pouring our Prosecco, the amuse-bouche arrived. A custardy concoction with a poached cherry on top, served on a spoon as a single bite. My custard stuck to the spoon, so I didn’t quite get it all out as intended. Maybe it had sat too long.
No matter. It was a beautiful evening. Food, presentation, wine, service, flowers, setting, and most of all, Gail. Happy Anniversary.