Four courses, plus a cheese course were on the menu, leading off with a roasted red pepper soup and mixed green salad; followed up by a Greek style mixed cous cous, roasted flat bread and shrimp medley and fresh berries and whipped cream for dessert. Each of the courses was scratch made and show off Elizabeth McGuire's belief that cooking fresh translates into eating well. Bright, fresh flavors without heaviness exemplify Elizabeth’s cooking.
A bold statement, to mix feta cheese with shrimp in a tomato base as a main course backed up with cous cous; the feta added mouth-feel and body when combined with the flat bread (and the spoon I used to scoop up the feta/tomato/shrimp mixture). Elizabeth’s main course of shrimp was an deft interpretation to a classic Greek Kakavia, substituting feta cheese for potatoes to create a satisfying complete meal.
And yes, even to Red Wine Purists like me, shrimp and feta in a hearty tomato sauce paired just fine with two of my 2011 Cabernet’s, Signature and Generations. Why? A conceit, yes, but my wines have lower alcohol and a better acid balance to pair with a wider variety of foods than many wines on the market today.
I really enjoyed winemaker Adam Carruth's, Carruth Cellars 2012 Sauvignon Blanc both before and during my meal; hints of tropical fruit and refreshing citrus notes accented the refreshing wine.
I look forward to my next visit to the East Side and my next Family Style Supper! Thanks again to Elizabeth, Scott and their staff for a great evening.