Tuesday, May 22, 2012


One of the unwritten benefits of having your wedding ceremony and reception at The Wynden is the perk of having a meal on the house at their restaurant, Masraff's. While not our menu tasting for our reception - that will happen closer to the big date, this little meal was in honor of us and in celebration of our upcoming nuptials (which we toasted to twice). My colossal crab with avocado on a tempura battered vine ripe yellow tomato with caramelized onion and horseradish aioli handily beat Huynh's Boston wedge salad, English cucumber relish, feta cheese and aged balsamic during the appetizer round but Huynh staged a comeback during the entree round with his house cured Berkshire pork chop, mashed potatoes, ginger braised red cabbage, pineapple confit, and char sue glaze beating my Peking duck breast, sweet potato and apple bacon hash topped with foie gras and a bing cheery gastrique. We shared the molton chocolate eruption with ice cream for dessert and declared our dinner competition a tie. 

A very delicious tie.

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