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Out with the Old, In with the Yew

December 17, 2014 2 comments

This is not a foodie blog, because I’m not a foodie, which is not to say I don’t like food.

I like it alright.

My taste buds simply haven’t evolved much since my university days, when my roommates mocked me for my iceberg lettuce salads, which consisted of one part lettuce, and three parts Kraft Creamy Dill Cucumber Dressing.

Flash forward a few years, let’s leave it at nine, teenage daughters notwithstanding, and I’m frequently disappointed in restaurant meals, often prepared like a wolf in sheep’s clothing, or else a fish in Mardi Gras beads.  Salmon in a cajun spice, for instance. I could be eating halibut, sole or marshmallows, it’s hard to tell with the cajun spice hollering at me.

What’s the point?

So when Chef Ned Bell sent our dinner club an array of appetizers at Yew, which consisted of food that tastes like it looks like it should, except better, I felt I was home at last. But in a nicer, newer, home, with sous chefs and parades of cute waiters, who presented our courses with a flourish.

 

Ned Bell and Ride78's Christine Fletcher

Ned Bell and Ride78’s Christine Fletcher

The meal started with a lobster and smoked sable fish salad, suspiciously void of greens and large on orange and avocado. Salad greens are more more trouble than they’re worth, so I was pleasantly surprised – salads, you’ll recall, not being my thing.

 

Who takes pictures of their food in restaurants. Me, that’s who.

Then came albacore tuna with ginger and apple. I’m pretty sure it was albacore – Jana was in the midst of discussing invariable moments of nudity that occur at her parties, the first of which I’m attending this Saturday night, so I was understandably distracted. Sorry, Ned.

And then.

Mussels, in the most delicate, lemon-infused broth imaginable, and baskets of salty french fries. These weren’t just any mussels. The secret to happiness itself was embodied in those little white bowls.

Oh. My. Waistband.

 

photo 6

 

 

When we collectively declared that we couldn’t possibly eat another morsel, plates of stollen arrived, with a sidekick of rice ice cream (If I have that wrong, it’s the Chardonnay talking), drizzled with caramel sauce. It’s amazing how, given a ten minute interval, my stomach can reinvent itself as hungry.

All this to say, there’s talk of our dinner club becoming the Yew Club. We’re ready to commit.

(Did you like my surreptitious mention of dinner club? It involves women of tremendous athletic achievement and brains, and me.)

 

photo 5

 

 

 

 

 

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