a night out

It's not like a night out is so rare that I have to talk about it once we go. But a pilgrimage to Bacaro only happens every 2 years, give or take a few months so I just have to commemorate. 

I made my first trip there right after Wendy and I got done with a year of running our own little kitchen which was full of surprises and disasters and frustrations with working in a hot, ill equipped kitchen with 2 little boys...

I was on the cusp of heading to chef school, and Wendy on the cusp of becoming the mother of 3. We were feeling pretty much like we deserved a night at the best restaurant Champaign offered and fearlessly ordered the most expensive appetizer ever. It was beyond awesome. To this day, I don't think I've ever had anything that good - pate de foie gras over broiche with honey and shaved truffles. 

We sat there by the window, enjoying our food, the night to ourselves. I just knew I was doing the right thing by going to chef school. This night proved it - food & I were meant to be together.

Then Jeremy & I went there when we were engaged, and I discovered I had an adventurous eating out partner for life - it was a good night.

Bacaro is just a dear place to me.

However, if you are the type to get water and split a meal when you eat out, you could probably stop and find better ways to spend your time than reading this post. Double that if you get water and split a meal of say, chicken tenders or burgers and fries. Also we should probably never eat out together.

Baguette with olive oil

First course: Chilled corn soup with pickled pepper, green onions, herb oil

Second course: smoked sea scallop with summer vegetable ratatouille, tomato jus, pea tendrils

Third course: spaghetti with sss bacon, serrano peppers, heirloom tomatoes, basil

Fourth course: grouper with roasted green onions, chorizo, spaetzle, smoked paprika vinaigrette

Fifth course: grilled ribeye with chanterelle mushrooms, grilled shallots, potato pave, bourdelaise

Sixth course: Little Bloom on the Prairie cheese with melon jam and baguette

Seventh course: Lemon Beet Mousse, beet berry gellee, lemon glaze, fresh mint

Didn't your heart start beating just a little faster reading about all those amazing dishes? Don't you just love how they don't slap a huge, unimaginative pile of spaghetti/steak with baked potato/cheesecake/large quantity of half rate food in front of you...
I feel restored - Bacaro is like therapy for me. The world is still full of good food and clever chefs.
Jeremy's ready to go back for the spaghetti, and I'm ready for another 7 course feast of whatever they have to offer me. :)