A Dining Experience

To those of you that only know I'm alive based on the blog...I'm alive! Current Beattie events worth mentioning will be limited to one narative involving a girl, her bosses, and a hoity restaurant I wouldn't be allowed into on my own:
I was lucky enough to dine out with my bosses at Cityzen last night to celebrate one of their birthdays. Taking a trip to a great restaurant like that with 3 professional chefs is quite an outing. Cityzen is beautiful! The crowd was a bit stuffy, but with the dirty jokes and rowdy birthday speeches, our table was at the complete opposite end of the spectrum. Part of the night I felt like we were at the kid's table. We pissed off our servers because some of us went out to smoke after every course. But we sort of felt redeemed in that one of our chef's used to work with the Pastry Chef and I think we got hooked up on some of the meal. It's pretty funny how being with the right people can make a difference! If I showed up with people like me (no talent in the kitchen) we'd be seated in the back by the restrooms. Hanging with the foodies meant we weren't ignored; it was nice!

Not to make it a food/restaurant review, but I want to spread the word that it's a fun place to go if you want to throw around money...in SW.

My attempt at foie gras was...a first and final attempt. Maybe I shouldn't have googled the description before going out. Something about overfeeding a goose to death and confining it its entire life only to harvest and cook an organ...made me really not want to try it. One of my bosses called it an orgasm on a plate and if you saw his face when he heard he could have mine, man. He was in heaven. You say orgasm on a plate, I say cold jellied gravy. Considering I am a savage from Wisconsin, I was amazed that I only snubbed one course. And loved anything that had alcohol in it. I had my first truffle (fungus not the chocolate) and it was great to see the chefs' reactions when those of us that don't cook compared it to Campbell's Golden Mushroom soup.

It's amazing how stuffed you get when you eat little bits at a time. We were full after the 3rd tasting. I made up for the lack of foie gras with the wine pairing. I hit the jackpot on that angle...champagne, a different wine with every course, plus 2 additional wines, port, dessert wine, and later grand marnier. I felt as lit up as the Christmas tree in the foyer.

Cheers to a great boss' birthday bash. I'll never pass up a dining out opportunity with that group again!