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November 01 - November 12, 2023 |
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Wed, Nov 01, 2023
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The Plan:
Sonia, from Andrew's Transportation, will pick us up after lunch for the drive to Baltimore Inner Harbor.
We're staying overnight at the Four Seasons Hotel and have a reservation at 6 at
Charleston Restaurant.
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At 0813, it’s 35o.
We packed and readied the house for our trip, resetting some of the clocks back to standard time.
Sonia picked us up at 1300 and we were in room 1112 at the Four Seasons in Baltimore’s Inner Harbor by 1530.
At 1715, we walked over to Charleston for dinner.
Lyd had a Harbor East Martini (16) and I had a Penthouse in Manhattan (18).
We each selected 3 courses with recommended wine pairings (149).
For my first course, they presented Lump Crab Gratin with a glass of Rueda Blanco, Nisia“Las Suertes” (Spain) 2021.
Lyd’s first course was Cornmeal-fried oysters, with a glass of Crémant d’Alsace, Sipp Mack Brut (France) NV.
My 2nd course was Pan-Roasted Wild Rockfish with a glass of Viré Clessé, Domaine Guillemot-Michel “Quintaine” (Burgundy) 2020, and
Lyd’s 2nd was Local Zucchini Beignets with Rías Baixas, Do Ferreiro (Spain) 2022.
My 3rd course was Pan-Seared Hudson Valley Foie Gras with Silvaner Eiswein, Köster-Wolf (Rheinhessen) 2021, and
Lyd’s 3rd was Lump Crab Gratin with a glass of Rueda Blanco, Nisia“Las Suertes” (Spain) 2021.
For desserts, Lyd had Manjari Dark Chocolate Pot de Crème with Brandy Laced Tuile, and I had Butternut Squash Crème Brulee.
At 1940, we took an Uber back to the hotel, and at 2000, we were in bed.
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| Lyd |
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Penthouse
in
Manhattan |
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Harbor
East
Martini |
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| Amuse Bouche |
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Lump Crab
Gratin |
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Cornmeal-fried
Oysters |
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| Wild Rockfish |
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Zucchini
Beignets |
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Hudson Valley
Foie Gras |
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Butternut
Squash
Crème Brulee |
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Macaroons &
Chocolates |
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