Foodie Feedback
Aug. 26th, 2009 02:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
trickykittyI went to Chef Point Cafe yesterday. They had just added Beef Wellington to their menu that day. I had seen it made a good 20+ times watching Gordon Ramsay shows (video from The F Word), but I had never had it before. It's really not an American thing, let alone a Dallas-Fort Worth thing where the preference here is a big honkin' slab of meat without fuss right in the middle of your plate.
...
Damn, that last video looked good.
...
Anyway, I was the second person to ever order and try the Chef Point Cafe's Beef Wellington. As such I had three different waiters ask me how it was and a gentleman diner from a nearby table also curious about my experience with the new dish.
The thing that got me was that I actually had some constructive criticism to give back to the chef. That's a first.
The beef had been cooked on the grill and as such had charred lines covering it on both sides. While this proved the entire meal was made from scratch, the charred flavor was getting in the way of the wonderfully rich red wine and mushroom sauce. The chef also favored mushroom slices in the sauce covering the Wellington, versus the traditional duxelles. I didn't mind that difference in the mushroom presentation so I decided not to mention it in my critique to one of the waiters, who was asking earnestly for feedback to give to the chef.
The What Nots (stuffed mushrooms) and bread pudding were still to die for.
All-in-all a great meal. I feel kinda proud being able to give my simple feedback to the chef. I hope it was well-received.
...
Damn, that last video looked good.
...
Anyway, I was the second person to ever order and try the Chef Point Cafe's Beef Wellington. As such I had three different waiters ask me how it was and a gentleman diner from a nearby table also curious about my experience with the new dish.
The thing that got me was that I actually had some constructive criticism to give back to the chef. That's a first.
The beef had been cooked on the grill and as such had charred lines covering it on both sides. While this proved the entire meal was made from scratch, the charred flavor was getting in the way of the wonderfully rich red wine and mushroom sauce. The chef also favored mushroom slices in the sauce covering the Wellington, versus the traditional duxelles. I didn't mind that difference in the mushroom presentation so I decided not to mention it in my critique to one of the waiters, who was asking earnestly for feedback to give to the chef.
The What Nots (stuffed mushrooms) and bread pudding were still to die for.
All-in-all a great meal. I feel kinda proud being able to give my simple feedback to the chef. I hope it was well-received.
