DINNER AT VESTA'S

Oh, what a night we had at Scottie's (aka Morris) new restaurant, Vesta's!!!

We started the evening early feeding the geese at Don's floating home, which is gorgeous with a kitchen to make any cook green-eyed envious! We also had a bottle of wine....

We arrived a little early for our 7 p.m. reservations...signed anxious.

Morris started us off in grand style with an Oyster Mignonette - absolutely wonderful flavor (he must have an oyster bed outside the back door). This was followed by two courses of a selection of cheeses we could have made a dinner of... Sotto Cenere (cow's milk cheese with truffle), a smoked sheep's milk cheese, and a Blue Valdeo cow & goat blend cheese. All three were wonderful. Nathan, our 'cheese guy' was so informative on the cheeses and patient with me as I tried to copy down all the info I possibly could.

This was to be our little nest for the evening - and Laura made sure all was well for us here. We were so proud to hear we were the first to be invited to the Chef's Table!! Bird's eye view of a fine tuned, orchestrated kitchen crew.

Pacific Diver Scallops, 4th course, Indian Spiced Lentil Sauce - I've never thought of scallops as 'comfort food', but this dish was just straight comfort and wonderful.

Foie Gras Torchon in Duck Consomme, 5th course, braised duck leg, duck breast Tataki style style, duck prosciutto - Foie Gras has been growing on me since I first tried tasting it in Phoenix a few years ago and I'm hooked now because of Morris' dish - all of us could have licked the plate!! The consomme, oh my!!

Mache Lettuce Salad - 6th course, Silver Falls Goat Cheese, English Cucumber, Grand Marnier Macerated Berries, Roasted Hazelnuts, Pinot Grigio Vinaigrette. Just delicious and what a set up for our next course, which I think, all of us decided was the hit of the night!

Bitter Chocolate Braised Rabbit - 7th course, Thyme Papardelle, Wild Mushroom Ragout, Griottines (stoned and graded bitter red cherries in a light syrup of alcohol). I can not do justice to this dish in words, the flavors were just outstanding!!

Chef Gwyn's Silver Medal Sweet Potato and Pear Soup - 8th course, Buttermilk Blue Cheese Creme Fraiche, Pepper Bacon, the flavors of this soup with the garnishes were wonderful and trying to get a little of everything in each spoonful, difficult!

AND THEN, and then....the entrees - I'm just sorry we weren't a party of eleven so we could taste each and every entree offered!!

My 9th course...Merlot and Plum Glazed Rack of Lamb - honey mustard roasted banana fingerling potatoes, caramelized Cippolini onions - fantastic!

Roy's 9th course...Forest Mushroom Stuffed Veal Chop - lemon thyme spatzle, celery root puree, stone fruit chutney, Amaretto huckleberry demi - fantastic!

Don's 9th course...Banyuls Glazed Braised Rolled Pork Roast - sweet potato mash, savoy cabbage with chestnuts - fantastic!

At this point we collectively decided we would have to wait to try the desserts another visit - there was absolutely no way we could eat one more morsel...but Morris had other plans -

Caramel pot de creme
chocolate sorbet, toasted marshmallow

Chocolate Amaretto Mousse with Vanilla Ice Cream

caramel bourbon sauce, caramelized banana

(Roy and I would have liked more of this one, but Don was rather selfish....the plate all but licked clean!

By the third dessert, I think my camera was over full also - the picture didn't take -

Layered Apple Spice Cake, Mulled Cider Ice-Cream Float

apple & caramel puree, honey cream cheese frosting, vanilla ice cream, apple chip. Wonderful! The float was just the perfect ending to a perfect evening with Morris!

Morris, I wish I had a better command of the English language to be able to do justice to the wonderful food you presented us with tonight!! 2nd Sous, Zack, here's a young chef who is like a mad scientist in his kitchen - don't think he'll be second much longer, he was a delight to watch in the kitchen! I would have loved to have spent more time with Chef de Cuisine Gwyn Manney, but she was working her tail off getting ready for Easter brunch!!! Morris, Gwyn, Zack, Laura, Nathan and and everyone else boh and foh - thank you all for one of the most delightful dinners and evenings we have ever experienced.

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I'm so full after just writing about this dinner, I'm surpised I can continue, but I just must - Morris has created a children's menu which is so creative and fun, I would grab a kid off the street and bring 'em in to try this menu out!! Just a couple of examples -

Burger Trio - "Three small burgers with all the fixins on the side so you can make them how you like." (we saw a number of these flying out of the kitchen - I wanted to order them!)

Peanut Butter Pizza - "A soft dough circle spread with peanut butter. Comes with raisins, bananas and jelly to decorate however you want." (would loved to have seen this one!)

Ocean Critter Sticks - "Rainbow Treasures fish shapes made of trout i fun ocean shapes with artichoke tartar sauce"

Does Morris have a winner here??? You bet - what a place and what a team!!