Of course what would an epic brunch be without some great cocktails? We started the festivities with a choice of a mimosas, the house signature General Mary, a Bloody Caesar made with Clamato, or a greyhound made with pink grapefruit juice and Absolut Ruby Red. Opting for the specialty of the house, I ordered a General Mary, which may have been the best bloody Mary I have ever had. Eager servers passed platter laden with canapés including Smoked Trout salad with chopped cucumbers and celery leaves atop FSTG sea salt crackers, nova and schmear with dill sprigs served on FSTG Peppercorn crackers, and egg salad with chives and slices of house-made pickles on FSTG multigrain chips.
We then settled into our seats for the first of three amazing dishes. The first was a "Pozole Verde Style” chicken tortilla soup with sliced radishes, avocado, lettuce (yes, lettuce cooked in the soup), and queso fresco with crushed FSTG Cantina Chips on top. To say this soup was spectacular is an understatement. The broth was delicious alone, but with the added components for texture and layers of taste; it was nothing short of transcendent.
Gruyère grits with mushrooms sautéed in a madeira sauce topped with poached eggs with a side of rye toast were a rich and savory pleasure, again with a complex mixture of textures and flavors. The warm apple galette topped with shaved, aged white cheddar and red mizuna greens that followed was a homey and earnest finish to a lovely afternoon of food and friendship.
We all left with appeased appetites and FSTG swag of chips, recipe ideas and samples of the new Food Should Taste Good® Real Good Bars to extend our wholesome snacking experience. Special thanks go to both FSTG and eat. drink. repeat. for including us in this unique dining occasion.
