Spring Hill/ by Guest Blogger and Event Planner Linda Sahlin
(Editor’s note: Amy Richardson, Catering Sales Manager, and our Guest Blogger, Linda, dined together at Spring Hill because Mark Fuller is going to be honored at an upcoming event called the Food Allergy Initiative at the Palace Ballroom)
The meal started (and ended) with a lovely glass of sparkling French wine and a butter lettuce salad. The lettuce, so tender, the perfect balance of a simple bright dressing, salty parm, and refreshing shaved radishes. Who knew a salad so simple could be so satisfying?!
Next up, a very interesting vegetable tasting (photo top). Served tapas style in four cute square ramekins: rapini gratin- bitter and creamy and the buttered bread crumbs were to die for! Fennel/carrot salad- cool and refreshing, very simple and unadulterated. The vegetarian take on the “pastrami sandwich”- perfectly sautéed mushrooms stuffed between a lovely little fennel seed gougere;different and delicious. Braised Belgian endive with pears and grainy mustard- wow! What a combo! Love all the variations on bitter/sweet that Chef Mark comes up with!
Third course: handmade tagliatelle with crispy pork shoulder, hen of he woods, lacinato kale, and parmesan (photo bottom). delightful! Tender pasta, with big chunks of pork and loads of hen of the woods shrooms (what a treat!) The kale and parmesan were just the right finish to a perfectly concocted pasta dish. This dish definitely was enough for two if you each had a salad and a starter.
Final course–every dessert on the menu!!! Loved the Orange Julius (what?!) Yes, just like the Orange Juliuses we enjoyed in the days of hanging out in the mall but about a thousand times better! Jasmine tea granita with fresh tangerine juice and milk mousse. I flet like I was in jr. high again (but with much better taste.) My favorite however was the popcorn hushpuppies. COME ON! A hushpuppy made out of popcorn flour wrapped around a huge chunk of caramel and FRIED! Add the pears and the brown butter ice cream and you have heaven on a dessert plate! So creative and fun are the desserts. Go Garrett!
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