I never thought I’d be a person who tweets what I eat

But last night was almost an exception, it was that exciting. A young, local man who is not a chef got the idea, with a bunch of friends, that he wanted to serve a sophisticated, 8-course meal with wine pairings. Not just to his buddies but to a significant crowd. So they created a pop-up restaurant for one night in the Broad Cove Hall and invited people by word of mouth. They maxed out at 40 reservations within days.

I have to say, I went because I thought it was an interesting idea and wanted to support their initiative. I wasn’t expecting much. But they set the tone when we walked in the door to a charmingly decorated hall with candles, linen napkins tied with string a a spring of lavender, and bouquets of autumn berries set on four long trestle tables.

Moroccan stew and lamb kebab in grandma's teacups.

Moroccan stew and lamb kebab in grandma’s teacups.

Then the food arrived and it was jaw-droppingly good. I mean lick your plate, what master chef did this guy learn from kind of good. But he’s self-taught – a carpenter in his regular life. All this yumminess was presented with great care and creativity on hand-made pine planks they crafted themselves and in old china tea cups. The wine choices were impeccable and they didn’t restrict themselves to wine, either – one course demanded beer and another, chartreuse with a mint leaf in soda water.

Steak tartar and fries cooked in double-rendered duck fat, served on a pink plank with a smear of mustard mayo.

Steak tartar and fries cooked in double-rendered duck fat, served on a pink plank with a smear of mustard mayo.

Five hours of feasting, drinking, yakking, and lots of laughter later, the guests were roaring their approval and giving the cooks a standing ovation. Wow.

All this in a place with a limited rural or small community population and not a whole lot going on – except immense creativity and quirky vision. The same place where Hell Bay Brewing began their craft beer enterprise before craft beer was a trend. And where the farmers market bakers are expanding beyond the best croissants and chocolate brioche outside of France, buying a trio of water buffalo so they can start making mozzarella buffala when Betty and Bertha calve in the spring (Norman is the proud father).

I am loving all this display of gumption and inventiveness. What a vibe it brings to the community, and to life in general. To say nothing of my taste buds!

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