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Anniversary Feasting
Aug. 13th, 2014 09:09 pmThis week so far has been filled with anniversary celebrations! Can't believe it's been a year already!
Sunday, took Julie out for the chef's tasting at Menton. It was an incredibly elaborate meal, quite an experience.
Monday (our actual anniversary), we toasted the occasion with cake and wine set aside from our ceremony. The cake held up well, it looked and tasted pretty good (though couldn't avoid it smelling a bit freezer-y). The wine (2011 Coteaux du Layon "Clos de la Girardière", recommended by the folks at Bergamot) was still good, too, though for that I'd set aside an unopened bottle.
Tuesday, we went to a coffee cocktails popup event at WeWork Boston that was a collaboration between some folks at my favorite cafe and a bartender from some of my favorite bars (most recently Kirkland Tap & Trotter and Audubon). Four drinks: A gin and tonic with coffee-infused house-made tonic (Tyler: "By house-made, I mean I made it in my house"), a gin sour made with coffee simple syrup (pour-over-ice method), a boulevardier variant that adds cold-brew Gesha, and a pairing of Gelena Abaya pour-over served in a wine glass alongside a small glass of iced ti'punch. Was really fun, and supper at Row 34 after was also pretty amazing.
Sunday, took Julie out for the chef's tasting at Menton. It was an incredibly elaborate meal, quite an experience.
Monday (our actual anniversary), we toasted the occasion with cake and wine set aside from our ceremony. The cake held up well, it looked and tasted pretty good (though couldn't avoid it smelling a bit freezer-y). The wine (2011 Coteaux du Layon "Clos de la Girardière", recommended by the folks at Bergamot) was still good, too, though for that I'd set aside an unopened bottle.
Tuesday, we went to a coffee cocktails popup event at WeWork Boston that was a collaboration between some folks at my favorite cafe and a bartender from some of my favorite bars (most recently Kirkland Tap & Trotter and Audubon). Four drinks: A gin and tonic with coffee-infused house-made tonic (Tyler: "By house-made, I mean I made it in my house"), a gin sour made with coffee simple syrup (pour-over-ice method), a boulevardier variant that adds cold-brew Gesha, and a pairing of Gelena Abaya pour-over served in a wine glass alongside a small glass of iced ti'punch. Was really fun, and supper at Row 34 after was also pretty amazing.
