On the evening of the second day of Christmas we went out to eat dine with Jenny and Ulf. Not that we hadn't had enough good food already, but when we made our Christmas plans it seemed like a good idea. Even though Frank made several comments about canceling our reservation and watching a movie instead, the rest of us ignored him. And a good thing too. It was one of the best restaurant meals we've ever had.
Several years ago the state theater was renovated and on top of it they placed a huge round glass object that looks suspiciously like a UFO. (You can get an idea of what it looks like if you look behind the carousel in this picture I took several years ago.) When you are sitting in the restaurant that is now inside it looking out, you can understand the reasoning behind the planning because you have a wonderful view of the city with the cathedral in the foreground. I'm still not sure I would have built it, but no one asked me!
I had wanted to try it for a long time, but it seemed every time we wanted to go it was on a Tuesday or Wednesday and it was closed. The chef had a column in the local paper for a while in which he talked about how to use the local produce that was available at the town market. One of the things I like about him is that he places a lot of importance on using regional produce, including of course wines. Finally, a month or two ago Frank and I went there one Sunday on the spur of the moment and were delighted by the quality and deliciousness of the food. (There will be no talk here of monetary issues. Some things are above financial considerations.) So that was my first choice for our (second!) Christmas dinner.
I will tell you what we had and try to keep the adjectives to a minimum because, really, there aren't too many synonyms for delicious. (22 to be exact if you search in Roget's Thesaurus, but I'm not so sure about aperitive, saporous or toothsome - they are new to me in this context.)
To begin with we all ordered a glass of the local champagne, which is called Sekt here because in Europe champagne has to come from the Champagne province in France. Even Frank, who normally doesn't like Sekt, enjoyed his glass.
Then there were two amuse-gueule which is unusual but our waitress said it was because it was Christmas. The first was a slice of a kohlrabi tureen (I don't think that's the right word, it was like a pate without any meat) that literally melted in your mouth, with two small thin slices of ham, dry-cured regionally and a bit of pesto sauce. The second was sauerkraut, cooked in wine and cream with a tortellini (-o?) stuffed with blood sausage, not something I would ever have ordered but it was very good and I could ignore the fact that I was eating blood sausage. (Yes, it's made with blood!)
The soup was made from a vegetable I have never heard of in English. It's called a Schwarzwurzel in German - black root, which describes it very well. Wikipedia informs me that in English it is known as black or Spanish salsify or Black oyster plant or viper's plant or a number of other strange sounding names. I've had it before - I even cooked it once a long time ago - and it is very similar in taste to white asparagus. The soup was frothy and very much like an excellent asparagus soup with a scallop in the middle, fried on the top side with a panada, probably more for color than for taste. Definitely yummy!
The next course was the salad which consisted of a variety of greens and three huge shrimp which had been braised in Acacia honey. It was all a tiny bit too sweet for me and I think it could have used a drop or two of lemon juice or vinegar, but the others didn't agree with me, so maybe it was perfect the way it was.
For the main course we had a choice and I chose zander (sander), a tasty fresh water fish, with a potato crust and tiny carrots braised in cinnamon and curry (very small amounts).
The dessert was to die for. They called it a gingerbread composition but to me it tasted a lot like a brownie fresh from the oven - it was very hot, with several dabs of different creams and such to eat with it. It was so good I don't think it could be improved on.
Of course, to accompany all this we had regional wines, Jenny and I sticking with my favorite, a dry Riesling, and Frank choosing a Spätburgunder or Pino Noir. Ulf was our designated driver so he only got to taste our choices.
All in all a very memorable meal!