tag:blogger.com,1999:blog-83266860335375563512024-03-18T20:12:03.351-07:00Feasting LyonsA Families Foodie Blog. We thought it would be fun to share our passion for food with the rest of the world. We are a diverse group spread across the continental US. Our tastes range from carnivore to vegan.Pete Lyonshttp://www.blogger.com/profile/08129198124713707459noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8326686033537556351.post-18560651322313055302009-09-21T18:28:00.000-07:002009-09-21T18:40:21.630-07:00Other resturants to try in Portland<b>Andina</b> (Peruvian cuisine in the Pearl district) We loved the tap pas menu some items were a real treat others just good.<div><br /></div><div><b>Le Pigeon</b> (French influenced Northwest of downtown) Some of the menu items are a bit out there like the Foie-Gras jelly donut (appetizer) and Cornbread with bacon and maple walnut ice cream (desert). There were choices for the less adventuresome.</div><div><br /></div><div><b>Veritable Quandary </b>(downtown) Very good, food and service close to hotels in a nice setting near the river (no view).</div>JohnDoryhttp://www.blogger.com/profile/07786592419403213836noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-48139286308935781312009-09-20T15:49:00.000-07:002009-09-21T18:27:21.599-07:00Beast Restaurant - Portland, Oregon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXQlod86yrhUHtERxvUXNdhhkU3r9V3jf3zwzuwvhJqXoTvi0z4lzTlx_0jwhx8uDe2y0cu3A-tbfSJiu8y0B5I6RMXBPKYVBEPkthMV5Mcw8f_pbPYggGIFewqcnFdl7di51f7ZLNgLR/s1600-h/Sep+12+2009+Oregon+086.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXQlod86yrhUHtERxvUXNdhhkU3r9V3jf3zwzuwvhJqXoTvi0z4lzTlx_0jwhx8uDe2y0cu3A-tbfSJiu8y0B5I6RMXBPKYVBEPkthMV5Mcw8f_pbPYggGIFewqcnFdl7di51f7ZLNgLR/s400/Sep+12+2009+Oregon+086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5383686465530767714" /></a><span class="Apple-style-span" style=" color: rgb(1, 1, 1); line-height: 16px; font-family:Arial, 'Trebuchet MS', Helvetica, Verdana, sans-serif;font-size:12px;"><h1 style="margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 22px; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font: normal normal bold 22px/normal arial, sans-serif; color: rgb(0, 0, 0); ">The Beast</h1><h1 style="margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font: normal normal bold 22px/normal arial, sans-serif; color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:medium;">Chef: Naomi Pomeroy -- Food and Wine Best New Chefs 2009</span></h1><div><br /></div><div><span class="Apple-style-span" style="font-size: small;">On a trip this fall to Portland, Or. Doris and I had the pleasure to dine at Beast. It was a pleasure and a surprise. All we knew before going was it was highly recommended by the wine tasting host at the Ponzi Winery in Willamette Valley. He raved about the food and said there were two seatings a night.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Surprise one was that we got a reservation for the 6:00pm seating! I was not wild about the 8:45 seating.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Surprise two was that the Chef was a 2009 Food and Wine Best New Chef. This had me wondering about a price surprise since it was a fixed menu - "substitutions politely declined". When I got the bill at the end of the evening I was pleasantly surprised. (Dinner $52 and optional wine pairing $35)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Surprise three was the small space, with only two communal tables and the kitchen located in the same room. Both turned out to be great fun. We were seated at the smaller of the two tables with a nice couple from the Portland area who gave us some travel tips which came in handy later on our trip. We had an excellent view of the small, small kitchen and enjoyed watching Naomi, and her staff prepare and serve our six course dinner (seven if you count the grape fruit sorbet).</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">MENU</span></div><div><p class="MsoNormal" align="center" style="text-align:center;background:white"><span style="color:black;"><span class="Apple-style-span" style="font-size: medium;">SATURDAY SEPTEMBER 12</span><span><span class="Apple-style-span" style="font-size: medium;"> </span></span><span class="Apple-style-span" style="font-size: medium;">, 2009</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" align="center" style="margin-left:48.7pt;text-align:center; background:white"><span style="color:black;"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">END OF SUMMER GAZPACHO SHAVED CHORIZO & FICOIDE GLACIALE</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><i><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#666666;">DOMAINE.DES TERRASSES GAILLAC BLANC-2007</span></span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">CHARCUTERIE PLATE:</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">FOIE-GRAS BON-BON, SAUTERNES GELEE</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">STEAK TARTARE & QUAIL EGG TOAST</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">CHICKEN LIVER MOUSSE, PICKLED SHALLOT</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">PORK, PORK LIVER & SOUR CHERRY PATE</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><i><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#666666;">NITTNAUS HEIDEBODEN PINOT BLANC-2007</span></span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">PAUPIETTES DE VEAU STUFFED VEAL ROLLS WITH TAILS & TROTTERS PORK</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">SUMMER CHANTERELLES & SAUTEED GREENS</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><i><span><span class="Apple-style-span" style="font-size: medium;">SIMON BIZE SAVIGNY-LES-BEAUNES LES BURGEOTS-2005</span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">FRISEE AUX LARDONS POACHED EGG & SOFT CROUTONS</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><i><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#666666;">COPAIN ROSE TOUS ENSEMBLE-2008</span></span><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></i></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">-SELECTION OF STEVE'S CHEESE-</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">ANISE & FLEUR DE SEL SHORTBREAD</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">BITTERSWEET FARMS HONEY MARS-VENUS GRAPES & CANDIED HAZELNUTS</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#666666;">KARL SMUHLE GEIBEN RIESLING SPATLESE NIES'CHEN-2005</span></span></i><i><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></i></span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><i><span class="Apple-style-span" style="font-size: medium;"> </span></i></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">BROWN BUTTER CREPE</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">HOUSE CHOCOLATE & HAZELNUT SPREAD</span></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" style="font-size: medium;">VANILLA ICE-CREAM</span></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <p class="MsoNormal" align="center" style="text-align:center"><i><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#666666;">QUINTA DO PERLADA 10 YR TAWNY PORT</span></span></i></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" style="font-size: medium;"> </span></o:p></p> <span style="font-family:"Times New Roman";mso-fareast-Times New Roman";mso-ansi-language:EN-US;mso-fareast-language: EN-US;mso-bidi-language:AR-SAfont-family:";color:black;"><span class="Apple-style-span" style="font-size: medium;">SUBSTITUTIONS POLITELY DECLINED</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';color:#000000;"><span class="Apple-style-span" style="font-size:xx-large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';color:#000000;"><span class="Apple-style-span" style="font-size: medium;">Menu comments: The Gazpacho was very nice. The big hits on the Charcuterie plate was the Foie-Gras Bon-Bon and the Steak Tartare & Quail Egg Toast although the later was a little difficult to eat with having quail egg yoke running down you chin. I retreated and used a fork and knife rather than picking up the whole thing and popping it in my mouth. The Paupiettes De Veau (Veal meat loaf wrapped in artisan bacon) was cooked to perfection and the sauce made from the greens brasing liquid made the dish more hearty than anticipated. The Frisee salad was a welcome beak from the rich veal dish. The cheese pate was also nice but I was getting full. The last course was almost as much fun to watch Naoemi prepare as it was to eat. The crapes were wonderful and the homemade Nutella was a real treat.</span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';color:#000000;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';color:#000000;"><span class="Apple-style-span" style="font-size: medium;">The bottom line is if travels take you to Portland and you are open to eating what is put in front of you you will love the Beast Restaurant. The menu changes frequently our was billed as a celebration of what Naomi had eaten in France earlier this summer.</span></span></div></span>JohnDoryhttp://www.blogger.com/profile/07786592419403213836noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-76505041422480134172009-02-01T09:44:00.000-08:002009-02-01T10:11:31.717-08:00Matt's Famous Super Bowl ChiliThis has been a tradition for the last 12 years and now I am publishing the recipe for the first time. This serves 25-30 people.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><span style="font-size:85%;">2 tbs olive oil<br />6 dried New Mexican peppers<br />5 cloves of garlic<br />1 Yellow Onion<br />1 white onion<br />14 roma tomatoes<br />5 Anaheim peppers<br />2 Serrano peppers<br />2 jalapenos<br />4lbs ground turkey<br />15 oz can yellow corn<br />4 16 oz cans of pinto beans<br />2 16 oz cans of black beans<br />1 bottle of Sierra Nevada Pale Ale<br />3 ears of white corn<br />4 28 oz cans of crushed tomatoes<br />1 tbs regular Tabasco sauce<br />1tbs Chipotle Tabasco sauce<br />3 canned chipotles<br />1 tbs cayenne pepper<br />2 tbs epazote<br />2 tbs adobo<br />2 tbs cumin powder<br />2 tbs oregano<br />2 tbs chile de arbol<br />1 tbs ancho chile powder<br />2 cups shredded cheddar cheese<br />sour cream<br />cilantro<br />2 packages of spaghetti<br /></span><br /><span style="font-weight: bold;">Directions:</span><br /><br />1. Pour 1 cup of boiling water over the dried New Mexican Peppers and let sit for 1/2 hour.<br />2. In a blender combine the roma tomatoes, Anaheim peppers, chipotles, jalapenos, serranos, and 3 of the cloves of garlic. Puree the ingredients until smooth ( should produce about 3 blenders full) and place in a large pot on medium low heat.<br />3. In an iron skillet heat the olive oil and brown the remaining garlic over medium high heat (1 min.) add 1 1/4 lbs of ground turkey and brown. Once browned add to pot with the pepper/tomato mixture. repeat until all of the turkey is browned.<br />4. Add the bottle of beer, beans, canned tomatoes, and spices to the pot. Turn the burner up to medium until the chili starts to simmer then reduce heat to medium low and cook for at least 3 hours stirring occasionally. Add salt and pepper to taste.<br />5. Cook 2 packages of spaghetti<br />6. Serve the chili over the spaghetti in a bowl. Top with cheddar cheese, diced onion, sour cream on cilantro.Matthttp://www.blogger.com/profile/07241600958871225294noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-76466992100104825562008-05-04T07:39:00.000-07:002008-05-04T13:02:16.976-07:00Commercial Street FisheryJayne and had dinner in Manchester NH at the Commercial Street Fishery last night. What a great find and well worth the extra drive.<br /><br />We hadn't planned on going out to dinner and were dressed very casually so we opted to he eat at the bar. I ordered a Tangere martini while Jayne had a house special fruity mojito. My martini was nice and dry and served with a spear of four large olives. Jayne's mojito was minty and sweat. She loved it.<br /><br />We started with half a dozen raw oysters. We chose a mix of east coast and west coast varieties and had them dressed with a drizzle of jalapeno and cilantro <span class="bodytext">mignonette. Jayne commented she thought they were even better than our favorite Finz' wasabi-stoli oysters.<br /><br />For the entrees Jayne had the 24$ Grilled Idaho Rainbow Trout with </span>fingerlings, leeks, shrimp, spiced pecans, greens, citrus brown butter, <span class="bodytext">while I chose the 27$ Grilled Rare Yellow Fin Tuna with </span>roasted beets, gnocchi, pork belly, frisee, red wine Syrup.<br /><br />My Yellow Fin was cooked perfectly. It was a 2" cube of fish, cooked very lightly on each side and then sliced into three beautiful slices to expose the sashimi quality fish. The combination of both the beets and the pork belly with the fish was unexpected but very delicious.<br /><br />Jayne's Trout was served as two fillets, sans the frame. The spicy pecans and the citrus brown butter added a hearty and robust flavor that raised this this common fish to heights I had never tasted before. It was fantastic.<br /><br />We split a coconut coated fried banana split for desert. Jayne enjoyed it, but I was disappointed. Regardless of the final let down, we will most certainly head north to have dinner there again. Highly recommended.Pete Lyonshttp://www.blogger.com/profile/08129198124713707459noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-75758030397291980472008-03-24T15:47:00.000-07:002008-03-24T16:09:00.852-07:00NYCNew York was a great time! Dispite what some/one of us might report, we spent most of the time either eating somewhere or having a liquid refreshment somewhere! We roamed from Times Square to Brooklyn to Upper East Side and back. Without a doubt the most amazing meal I enjoyed was at a small hole in the wall called Supper. Though we waited about 2 hours for a table, it was worth it. I had Spachetti al Limone which made me melt. It was light and refreshing and packed an abundance of lemon and cheese. Another favorite at the table was a pasta and mint dish which sounds unusual but was excellent. Between the food and the company I had a great time and look forward to getting out there again. Check out the web sight at <a href="http://www.supperrestaurant.com/">www.supperrestaurant.com</a> it is cute! <br />Lessons I learned in NYC...if you need a cab ask Joanna!...if you leave something in the cab ask Joanna to chase it down...if you need a phone steal Joanna's... if you have something to carry don't ask Jayne just carry it yourself...there are red neck bars where you can shoot deer even in the heart of NYC!<br />So girl's...where do we go next?Cathhttp://www.blogger.com/profile/15889748406047825238noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-74594209506683492022008-02-22T07:50:00.000-08:002008-02-22T12:00:46.628-08:00OctobarcueEvery football season I experiment with different recipes for our Patriot game tail-gaits. One of the recipes from this season that I liked a lot I called Octobarcue. Octobarcue was an attempt to bring together classic New England fall tastes with good old-fashion barbecue. It's probably heresy in the eyes of a barbecue purist but I thought it was pretty good eats.<br /><br />I started by dry-rubbing pork ribs with a spice rub of my own creation. The exact mixture is unfortunately lost but it featured pumpkin pie like spices: cinnamon, nutmeg, clove with more traditional savory spices like onion powder and paprika. Once rubbed down, the ribs sat in the fridge over night.<br /><br />The next day I created pouches of heavy aluminum foil for the ribs and braised them in pumpkin ale for two and a half of hours in a low oven - around 250. I chose <a href="http://www.smuttynose.com/pages/beers.html">Smuttynose Pumpkin Ale</a>, a really tasty brew that's not overly spiced like so many pumpkin beers. I'm sure you could use any braising liquid but I thought this fit in well with the theme. As a side note: whenever I use this braising technique, no matter how many layers of foil I use the packets always leak so I suggest you use a jelly-roll pan or other item to catch the inevitable mess that will occur.<br /><br />For the glaze I simmered a mixture of three parts applesauce, one part real maple syrup, Serrano peppers and a little lemon juice until it was nice and thick.<br /><br />At the game I put the ribs on the portable grill to heat them up and give them some color and then slathered them with the glaze.<br /><br />I think the flavor combination worked really well. The moist pork definitely had noticeable hints of pumpkin ale and pie spice and the glaze brought a sweet heat to the party. If you're looking to infuse some fall flavors into a tail gait or football party give this recipe a try.Pete Lyonshttp://www.blogger.com/profile/08129198124713707459noreply@blogger.com1tag:blogger.com,1999:blog-8326686033537556351.post-39032314123338490422008-02-20T13:31:00.000-08:002008-02-20T13:57:33.609-08:00Turkish DelightWith no background in Turkish food I found what was to me a wonderful spot on an obscure back street of Nashua. The Seven Hills Restaurant was amazing. Location aside...across from a homeless shelter...I had a fabulous lunch full of unusual flavors! We tried the sampler appetizer which included Yalanci Dolma (stuffed grape leaves), Sigara Boregi (phyllo stuffed with cheese), Kofte (seasoned lamb and beef patties), Sucuk (Turkish sausage in a sauce), piyaz (bean salad), Cheese, and Olives. It would be hard to tell you what was best because it was all great. The flavors and aromas were strong without being overbearing. Not realizing the ample portion of the sampler we also each had a wrap sandwich which though delicious was not needed for lunch with the shared appetizer plate. We finished our meal with Baklava which we were informed by the proprieter was in fact Turkish not Greek as popularly believed. He actually said it is from the Asian Tojork...I could have missed the spelling. Anyways it was wonderful and made with pistachios rather than walnuts. I've never had anything nearly as incredible as this. <br /> The restaurant opened just 15 months ago and has recieved great reviews in a number of magazines and newspapers. They are closing this weekend for two weeks as they go back to visit family at this time. The web site <a href="http://www.sevenhillsresaurant.net/">www.sevenhillsresaurant.net</a> shows a great deck over the river for dining in warmer weather and there was a very small shop downstairs to purchase Turkish teas, coffees, spices, and more. <br /> I hope the Lyons east can get together here for dinner soon and explore even more of the unusual menu!Cathhttp://www.blogger.com/profile/15889748406047825238noreply@blogger.com1tag:blogger.com,1999:blog-8326686033537556351.post-28110897112077433602008-02-18T16:49:00.000-08:002008-02-20T10:34:17.379-08:00San Francisco restaurant recommendationsIf your travels take you to San Francisco, you must go to <strong>Kokkari</strong>. It is a Greek restaurant with a huge wood-burning fireplace with a rotisserie, comfortable overstuffed chairs, friendly service, and wonderful food. I remember the moussaka (casserole of eggplant, lamb, potato & yogurt bechamel) being particularly good. See <a href="http://www.kokkari.com/">http://www.kokkari.com/</a>. Other recommendations include: Boulevard, Aqua, and Chapeau. We have been to all but Chapeau, but it is highly recommended by friends.Doriehttp://www.blogger.com/profile/06930956460985349271noreply@blogger.com1tag:blogger.com,1999:blog-8326686033537556351.post-82761326941821892922008-02-18T16:44:00.000-08:002008-02-18T17:24:03.807-08:00The Aegean, Framingham MAJayne and I had dinner with a friend at the <a href="http://www.aegeanrestaurants.com/Dinner.htm">Aegean</a> in Framingham on Saturday night. We're not experts on Greek cuisine but by all measures our meal was incredible. This was our second trip to the Aegean. The first being many years ago when they occupied a much smaller space up the road. We've been wanting to go back since then but it never happened.<br /><br />Our reservations were for an early dinner so we arrived before the place filled up. The dinning room was modern and spacious albeit a bit spartan. <br /><br />Wanting to sample some Greek fare we ordered a couple of appetizers: the Aegean Pikilia and the Horiatki Pikilia. Both plates arrived heaped with food. The Aegean Pikilia had three mounds of dips: a light but creamy cucumber garlic yogurt mixture, a spicy Feta cheese spread and some ground and spiced eggplant. All served with a nice basket of pita bread. The Horiatki contained a selection of meat items: Greek meatballs, lamb ribs, sausage, and grilled chicken. It was a ton of food and way more than the three of us needed before a meal. Thats said, it was all very tasty.<br /><br />For dinner our friend Marge ordered the rack of lamb, Jayne ordered the Mousaka and I order the Aegena sampler that include stuffed grape leaves, Mousake, Pastitsio and a filo wrapped spinich pie. All the dinners came with a salad and a choice of potatoe.<br /><br />I tried all the dishes and they were fantastic. My favorite however was the Pastitsio with its creamy custard like topping. <br /><br />The house comped us a nice desert plate with a selection of honey drizzled Greek donuts, baklava and other Greek sweets. I'm not sure why they did this but it was certainly a nice gesture and very much appreciated.<br /><br />By the time we left the restaurant the place was packed and people filled the lobby waiting for their tables. <br /><br />Highly recommended.Pete Lyonshttp://www.blogger.com/profile/08129198124713707459noreply@blogger.com1tag:blogger.com,1999:blog-8326686033537556351.post-33764584604269130752008-02-18T14:29:00.000-08:002008-02-19T07:03:50.875-08:00The Surf, Nahua, NHLocated in Nashua, NH<br /><br />Best Seafood place in New England. Great RAW bar. Recommendations: try the Pan Seared Tuna. There is a Portuguese stew to die for. My favorite.<br />Here is the URL: <a href="http://www.surfseafood.com/">http://www.surfseafood.com/</a> . Check it out.<br /><br />Mine and Cathy's favorites:<br /><br />Portuguese Seafood Stew $27<br />Cod, mussels, clams, scallops and shrimp with chorizo sausage, simmered in white wine, tomatoes, red pepper, stock, garlic, herbs and butter.<br /><br />Sesame Seared Tuna $26<br />Over wasabi mashed potatoes with tempura carrots, maple soy drizzle and scallion oil.Carl7Ironhttp://www.blogger.com/profile/11503364826589398070noreply@blogger.com0tag:blogger.com,1999:blog-8326686033537556351.post-27941355756549910972008-02-18T14:16:00.000-08:002008-02-18T14:33:17.981-08:00An Idea is BornWhen the Lyons pride gets together and the wine is flowing some great and not so great ideas are born. This one falls in the great catagory and thank you Pete for getting right on it. No doubt we will hear of some amazing gastronomical delights! Of course our plans tonight are just some local pizza from Pizza Pizzazz...o well, such is life in Townsend!Cathhttp://www.blogger.com/profile/15889748406047825238noreply@blogger.com1