Lunch, Tuesday, June 12, 2012 at Mission St. Bistro, Wenatchee – Chef Jodi Riggles. It is predominately a little French Bistro that specializes in Crepes. An absolutely wonderful lunch with such a unique menu. Hard to decide between the Duck Pate and the Escargot. After at least 40 years I had escargot again and they were superb!! I have the escargot plates and forks, but have not fixed them since my mother and I used to do them in the late 60s and early 70s. I wish I could tell her I had them again. Roy and my dad always bypassed them… He had a huge and delicious looking portabella crepe, but I forgot to taste it. A bottle of Four Vines ’07 Zin (California) went nicely with both dishes. The chef gave us and the table next to us complimentary desserts – warm bread pudding with bourbon sauce, that was excellent, also.
My Escargot - So good
![[Image: EscargoJune122.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/EscargoJune122.jpg)
a bruschetta with a little snail topping it - Yum.
![[Image: BruschettatoppedwithEscargo.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/BruschettatoppedwithEscargo.jpg)
These things were humongous!!
![[Image: RoysPortabellaCrepeJune12.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/RoysPortabellaCrepeJune12.jpg)
It is such a small world – the couple at the next table, who his father had lived in Weimar, CA (where we lived in the barn) years ago was so interesting to visit with. Weimar is a small stop in the road on Hiway 80 which you would miss if you blinked.
Learned an interesting method for making Leftse (page ??, Journey Home) – my family makes it with mashed potatoes and heavy cream, but Chef Riggles makes hers with a flour base, but does roll it out like I do mine. She gave me her email address so I can get the recipe to try. She also, Sharon you’ll love this – serves hers with butter and sugar (as we do), but also cardamom and a little cinnamon. This will be fun to try next winter. (I haven’t even done last winter’s projects yet!)
And, lastly one more picture of our back yard for the next few days -
![[Image: WenatcheeBeachRVParkJune12.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/WenatcheeBeachRVParkJune12.jpg)
My Escargot - So good
a bruschetta with a little snail topping it - Yum.
These things were humongous!!
It is such a small world – the couple at the next table, who his father had lived in Weimar, CA (where we lived in the barn) years ago was so interesting to visit with. Weimar is a small stop in the road on Hiway 80 which you would miss if you blinked.
Learned an interesting method for making Leftse (page ??, Journey Home) – my family makes it with mashed potatoes and heavy cream, but Chef Riggles makes hers with a flour base, but does roll it out like I do mine. She gave me her email address so I can get the recipe to try. She also, Sharon you’ll love this – serves hers with butter and sugar (as we do), but also cardamom and a little cinnamon. This will be fun to try next winter. (I haven’t even done last winter’s projects yet!)
And, lastly one more picture of our back yard for the next few days -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
