One of the biggest reasons I've been excited to blog about food for Restaurant Week is finally getting to visit places where my friends work. Several of my friends from various points in my life are part of the team at Satterfield's. I was lucky enough to have one of them (hi, Lucky!) as my server for the evening.
When I was looking up info on BYOB's lunch offering, I also checked out the Satterfield's menu. Though I was torn between the two apps and the two entrées, the dessert option had me daydreaming all day. After traveling to New Orleans for Tales of the Cocktail last month, I was excited to get some beignets in my life again.
But before dessert, there were two other courses. For the first, I chose the cold corn soup. The rich texture and nutty taste were offset by a slight spice that built a bit with every bite. The corn was sweet, and the Arbequina olive oil garnishing the soup added a lovely richness.
Since I was seated at the chef's counter, I had a wonderful view of the kitchen at work. I got to see both the tile fish and the Fudge Family Farms pork entrées being prepared, and both looked absolutely delicious.
Although the Restaurant Week cocktail sounded tasty, I was more in the mood for a glass of wine. Lucky set me up with an awesome glass of dry white wine that carried a nice acidity and minerality. It was absolutely perfect to cut the richness of the first two courses.
When it came down to it, I chose the pork. When I started eating, I immediately found it was a great choice. From the first bite, it was creamy with a slight crunch from the vegetables. The tomatoes' texture was still spot on, even after their time in the pan, and provided a lovely acidity that balanced the sauce's creaminess.
But the pork was the real showstopper. After it's added to the pan, the sauce cooks down with the meat and the flavors merge. By the time it's served, it's so tender it almost melts into the sauce. I ate all of it, and if the beignets weren't coming, I would've tried to get more of the pasta and vegetable mix -- it was that good.
Last but not least was the beignets. They were fried to a slightly crispy perfection and coated with sugar. The peaches were still fresh and sweet, and with the homemade vanilla ice cream were the perfect accompaniment for the fried delights. You'll probably get tired of my saying this, but Adam and I will be back here for some sort of special occasion. And if you want to eat from this menu, make your reservations now: Satterfield's isn't open on Sundays.