I’m not a fancy girl, but I went to a fancy dinner last night. It was part of Denver Wine Week and we were invited by our pal, Captain Vino, Man-About-Town and Wine Guy Extraordinaire.
Hubbie and I put on real clothes and I even slapped on some make-up and high heels. When I was done, my 17-year-old son proclaimed me ”” and I quote ”” “stunning.”
He was being sarcastic, of course, but it still counts as a compliment because he said it out loud and I averted my eyes so as not to see the eye roll that accompanied it. If you don’t see it, it never happened.
Dinner was held at the gorgeous Opus Restaurant, closed for the evening for our soiree, entitled The Loire Valley Grand Vintners Dinner. It included representatives from the Loire Valley Wine Bureau talking about the wine presented at each course, the region in France that produces it and why it was paired with a particular food.
I believe it was the first time I used a map to follow along with my dinner. (All those times at Denneys don’t count because we really were lost.) And if you don’t count my mother at Thanksgiving, it was also the first time a chef had plopped himself down at our table to chat after preparing the meal.
Here’s the menu … I know I made it too big and it has screwed up your screen, but I wanted you to be able to read it.
It was a full evening for us. We enjoyed delicious food and drink, met new people, visited a restaurant we hadn’t been before and we also got to tell our favorite jokes.
Hubbie got to introduce me as his first wife (see, it’s funny because ”” oh, never mind) and when people learned we had our anniversary recently, I was able to say, “We’ve had 25 great years ”” 15 for him, 10 for me.”
And, because this was a four-hour dinner, I also got to use this variation …
Me: “We’ve been married 25 years.”
Complete stranger, trying to be polite: “How nice!”
Me, pretending to be horrified: “Oh! Not to each other!”
Let me just say that every dinner should include great conversation with interesting people, five types of wine, an artistic array of scallops, AND cranberry froth.
But then I guess it wouldn’t be special. Like having your son say you look stunning.
What did you have for dinner last night?
0 thoughts on “Dinner Last Night”
Your dinner was frothed, jus-ed, dusted, scented and steamed. I you sure you weren’t at the spa by mistake? Your dinner had a better life than I do.
My dinner was a green salsa pork stew over beans and rice. There was nothing brut or sec about it. 🙂
mb
Sounds like a lovely dinner and the perfect way to celebrate Wes’s 15 years of wedded bliss, and your 10! As for that compliment from Jeffrey… of course you looked utterly dazzling! Then his eyes followed the swirling sparkles surrounding you. This completely explains his circular eye movement that you unfortunately mistook for eye rolling! I KNOW this, because that eye thing happens all the time around here. : )
Y’know, it’s funny, but I had dinner with wine last night, too, but we stayed in. I had a hankering for chicken and pasta so I baked some chicken, boiled some pasta, and flung them together with some parmesan cheese and some cheap white wine. It was really sweet but half a glass hit the spot nicely. Then I went off to write a paper!
Sigh. Frozen pizza. And not even BEER to rinse it down. Caught me on an off night. No, really. REALLY!
And people wonder why I don’t like mushrooms…who wants a perfectly good piece of meat served DUSTY???
OK, you’re gonna tell me that you paid good money for “Grapefruit Scented Steamed Sole with savoy cabbage and cranberry froth?”
I can take off my shoes and sniff my sole(s) with socks and toe jam froth for a lot less than you prob’ly paid for that, AND I can do it without having to dress up and having my (nonexistent) son tell me how hot I look..
sigh. Life truly IS passing me by…
I had a meal like that once..came out of it singing show tunes..
MB … I know I wasn’t at the spa because nothing got rubbed. That’s how you know.
Thanks for explaining how the eye thing works, Lisa. Glad to know our boys won’t need the help of an optometrist any time soon.
Jessie … I thought your comment was from my daughter until I read the “half a glass” nonsense.
If it makes you feel any better, Claudia, the mushrooms weren’t dusty, dusted OR dusting. They were simply sliced and resting atop the beef.
Bob … the beauty of the evening is that we paid nary a dime for our evening of fine dining. And, yes, if you’ve never had cranberry frothed over fish wrapped in cabbage, then life really is passing you by. Run really fast and I bet you catch it, though!
It’s true, Gretchen. Music was definitely in the air.