The 5-Star Restaurant

Mom and Dad took me to a 5-star restaurant yesterday, to celebrate our birthdays (my father and I are only 2 days apart and Mom is next week).

Because I work from home, I generally can be found in yoga pants and stretchy shirts, so Mom reminded me that I was expected to dress up. I know! I know! Don't you think I remember all the times we went to the opera and we were the only ones in pantyhose and furs, Mom? (Note: we weren't wearing only pantyhose and furs, I must add. I have to protect Mom's reputation). I soon put their fears to rest. They were suitably impressed when they picked me up.

Outside the restaurant was a sign which read "Happy Birthday, Saur!" Being a complete cheeseball, I had to stop and snap a photo of it with my camera before we could go any further. Mom and Dad took my childish behavior with good grace. 40 years old and still as unsophisticated as a 20 year old: There should be a cautionary tale in there somewhere.

It appeared the restaurant had been opened solely for us. We were seated, and introduced to the chef, and the experience of a seven course meal began.

Our first course included two tiny, savory appetizers; one of raw, minced spicy tuna and one of tiny little grape tomatoes sauteed in butter and drizzled lightly with a spiced sauce.

The second course included three wonderful soups; maize, butternut, and sorrel mushrooms. This was followed by a Meyer lemon sorbet to cleanse the pallet.

The fourth course was a salad which included very fresh goat cheese. Not so fresh that they brought the goat to the table, mind you, but I think I heard it bleating out back.

The fifth course was the main course; a solitary prawn, displayed with it's claw reaching out toward us helplessly. I commented on it before I saw the chef behind us. He took it in good grace, and explained that the prawns were shown that way so that the customer knew it was a true prawn and not simply a shrimp. Once I tasted it, I really didn't care if it was a sea slug. It was fabulous! It was accompanied by a delectable filet of bison.

The cheese course consisted of little tasty balls of cheese formed about a solitary red grape and rolled in chopped nuts. We were allocated three each, and that was exactly the right amount.

The dessert course included a large spoonful of freshly made cheesecake icecream, three select imported chocolates, and a puff pastry oozing with a compote of fresh fruit poached in wine.

We were very grateful that the portions were as small as they were. Even so, we left stuffed!

When we arrived back home, I thanked them again for a wonderful meal and an enjoyable time. Our conversation had been as interesting as it always is. Dad walked me to the door. He is 70, I am 40, but he is still a gentleman and my father, and I am still his little girl.

I am very blessed.