Months upon months ago now, I was invited to a press meal at Todd’s Mill. I forget what exactly they were unveiling, and I unfortunately forgot my dSLR as it was rather dark in there, but I so thoroughly enjoyed my meal there that I really have to share with you these dark and terrible photos.
I should mention that the soundtrack during dinner was AWESOME, and I totally complimented the chef for picking the songs. I forget his name now. He was nice and into 80s music, which worked out well for me. I like 80s music.
Our first course: English pea soup with poached lobster, ramps, horseradish crème; obviously this was super long ago because it had ramps. Obviously this would not be on the menu now, as it’s a spring dish, but it was very tasty.
Smoked potato gnocchi with fava beans, English peas, roasted mushrooms, spring garlic and pesto was a surprising dish – despite my well-known love affair with potatoes, gnocchi is just something I keep trying to eat and fail to enjoy. It’s always dense, too heavy, and just… not enjoyable to me. However, this was different – completely fluffy, airy, and delicious, and possibly the key? – gluten free. I forget how he said he made them gluten free, but this was super tasty and I thoroughly enjoyed my portion.
Seared diver scallops with rhubarb, almonds, cauliflower and snow peas was another hit – the scallop perfectly cooked, the cauliflower tender and delicious.
Crispy sweetbreads with a black pepper waffle and whipped maple was the chef’s playful take on chicken & waffles – and quite honestly, one of the best sweetbreads I’ve ever had. Perfectly cooked, not chalky at all, with a crisp, lovely savory waffle alongside… I really wanted another portion.
Our last savory course, crispy pork shank with purple cape beans, green garbanzos, Carolina gold rice and hot sauce, was mostly everyone else at the table’s favorite course. I enjoyed it, but it wasn’t my favorite.
As for our dessert? 7-Up cake with spiced rum strawberries, balsamic glaze and vanilla ice cream – put it this way. You know I’m not a dessert person, but I scraped the plate – perfectly balanced, super moist cake, an excellent version of strawberry short cake. YUM.
Apologies on the insane delay on this post, but I highly recommend you visit. It’s right next to Mission Chinese, and there’s a cocktail named for this fact: Three Hour Wait. Yup – that’s what’s up.
Please note that I attended this dinner courtesy of Todd’s Mill’s PR. I was not obligated to post about my experience nor did I receive monetary compensation to do so. Opinions expressed herein are my own.
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