Saturday, October 09, 2021

2021 Oregon - Day 9 - Champeog State Park - 25th Wedding Anniversary

Grabbing breakfast and coffee from Starbucks, Sharon and I headed to Champeog State Park. We hiked 3.8 miles in just under an hour and a half. The area has some interesting history; we passed one Oregon Historical Marker. A map of the hike is here.

Heading back to the hotel, the plan for the afternoon was a couples massage. We have only done this once before. It was definitely better than the first time that I did it... We hung out with a bottle of champange in room for an hour after the massages

We grabbed a late light lunch at the bar in the Inn. I had a heirloom beet salad [arugula, goat cheese panna cotta, fried onion threads], while Sharon had garden tomato salad [pesto, olive tapenade, pickled peppers, burrata, finissimo basil].

After a nap in the room, we headed to the Joel Palmer House for a late dinner. While the food was solid, the service was bad. The person who greeted us [Levi] introduced himself as the floor manager and sommelier. When we tried to order a couple of wines by the glass, he couldn't be brothered. When Sharon asked about the Pinots, he said "they are all good." The table next to us got a ten minute discussion of the wines by the glasses from a different "sommelier." We had a number of other odd experiences with the servers. I don't recommend this restaurant.

For the first course, I had Heidi’s Three Mushroom Tart [Slippery Jacks, Porcini (Boletus edulis), and Button Mushrooms (Agaricus bisporus)], whie Sharon had Joe’s Wild Mushroom Soup [purée of Slippery Jack Mushrooms (Suillus luteus) with a sunken quenelle of mushroom risotto].

For a second course, we both had Escargots [with truffle garlic butter, Black Trumpet Mushrooms (Craterellus cornucopioides), and lemon-lime emulsion].

For a third course, I had Sturgeon [marinated in cilantro and lime juice, with chanterelle mushrooms and served over curry quinoa & cayenne aioli]. Sharon had Beef Stroganoff [with wild mushrooms over seasoned rice].

For a fourth Course, I had Duck Breast [Chinese 5 spice scented with Marion Berry & foie gras purée, and seared apple]. Sharon had Mushroom & Elk Wellington [sautéed leeks & Iraqi tahini painted Elk NY over portobello wrapped in puff pastry with seasonal mushroom purée].

For dessert, we split Candy Cap Mushroom Crème Brûlée (Lactarius fragilis) and Chocolate Mousse (Mushroom Hunting on a plate).

We finished the night watching Bill Maher on the AppleTv.

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