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Uncle Markie out and about.

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Dec '08

Work And Then Serious Play.

The holiday season continues to run us (the Royal me) ragged.

Got to get a couple of projects off the burner for E&A today so that I can totally relax this evening.

Dan, Helene, Swanda and I are travelling by limo to The Herb Farm for dinner.

Tonight’s theme is: Holly and Ivy

and the overview of their meals:

Each 9-course dinner, served with 5 or 6 matched wines (non alcoholic options are also available), draws its inspiration from the rhythms of the season. For much of the year The Herbfarm kitchen gardens and farm supply the restaurant with an ever-changing harvest of common and unusual produce. Small growers and producers provide wild mushrooms, heritage fruits, handmade cheeses, and rare treasures such as water grown wasabi root and artisanal caviars.

Each day’s menu is finalized only hours before the meal to best track the symphony of life on the land and sea. Week in and week out. The Herbfarm’s 9-course menu brings new delights.

We arrive at six thirty and the limo picks up back up at midnight. We will have a bottle of Moet Chandon Whitestar on the way out. And I’m assuming a cocktail or two before the limo arrives. Better strap on my spare liver.

And I might have to take a nap this afternoon.


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