Mr. Hawthorne, Niece Hawthorne, Glowria, Miss V, and I went to Kelly's Restaurant
Friday night for their
Taste of North Eastern North Carolina celebration.
By the way, you can click on the pics to enlarge.
Here's the menu:
Friday night for their
Taste of North Eastern North Carolina celebration.
By the way, you can click on the pics to enlarge.
Here's the menu:
It's a 6-course meal!
For $32.
1st Course:
Raw and Steamed Oysters, accompanied by Sam Adams Lite.
It's 3 steamed oysters and 3 raw oysters, with melted butter and a cocktail sauce. The steamed ones are shrunk, up in the front. The raw ones are plump, back in the back.
2nd Course:
Oyster Stew and Oyster Fritters, accompanied by Chimay Ale (Belgium).
This was sublime.
The oyster stew was silky and smooth and buttery and wonderful.
It contained one whole oyster.
The oyster fritters were delicious.
I'm trying to figure out how they made them.
I'm thinking they chopped the oysters, then put them into a batter.
The tartar sauce ... excellent.
3rd Course:
Smoked oysters and Spinach Salad, accompanied by Ferrari Carano Fume Blanc.
Stuffed oysters - Rockefeller, Casino, Remick, Julian, and Mexicali, accompanied by Maso Canali Pinot Grigio (Italy).
Now, generally I love me some stuffed oysters.
Especially the ones I make.
But this was my least favorite course tonight.
Oh, stop.
I didn't like this at all.
Well, maybe the Rockefeller oyster, bottom left with the spinach.
The two oysters up at the top ... too much breading. Didn't like them at all.
The spices over powered the oysters.
Couldn't taste the oyster.
The oyster at the left ... too much tomato.
I forget the oyster at the right with the cheese,
And crap! I GOT A BAD oyster.
OH goodness. It was vile. I immediately spit it out.
I moved a few items around to find the grit cake there in the middle.
I'm going to have to make a fried grit cake.
Crusty and crunchy on the outside;
creamy on the inside.
My tenderloin was cooked perfectly rare for me.
The oysters were very nicely done.
Very light batter and delicately fried.
Crispy and oystery.
I liked the Asian slaw and the creamy jalapeno dipping sauce too.
And that's a fairly nice Hollandaise sauce up there, but not as nice as what I make.
I couldn't eat anymore so we doggie bagged the rest.
Dessert
Creme Brulee
Wait, Glowria. What are you DOING?
For $32.
1st Course:
Raw and Steamed Oysters, accompanied by Sam Adams Lite.
It's 3 steamed oysters and 3 raw oysters, with melted butter and a cocktail sauce. The steamed ones are shrunk, up in the front. The raw ones are plump, back in the back.
2nd Course:
Oyster Stew and Oyster Fritters, accompanied by Chimay Ale (Belgium).
This was sublime.The oyster stew was silky and smooth and buttery and wonderful.
It contained one whole oyster.
The oyster fritters were delicious.
I'm trying to figure out how they made them.
I'm thinking they chopped the oysters, then put them into a batter.
The tartar sauce ... excellent.
3rd Course:
Smoked oysters and Spinach Salad, accompanied by Ferrari Carano Fume Blanc.
Nice baby spinach with a creamy vinaigrette.
I don't like smoked oysters.
We've be eating and drinking for an hour now, and I think it would be safe to say that Glowria, Niece Hawthorne, and myself are in a comfortable "mode" so to speak.
Mr. Hawthorne is the designated driver, so we didn't have to worry about that monkey business of drinking and driving.
4th course:I don't like smoked oysters.
We've be eating and drinking for an hour now, and I think it would be safe to say that Glowria, Niece Hawthorne, and myself are in a comfortable "mode" so to speak.
Mr. Hawthorne is the designated driver, so we didn't have to worry about that monkey business of drinking and driving.
Stuffed oysters - Rockefeller, Casino, Remick, Julian, and Mexicali, accompanied by Maso Canali Pinot Grigio (Italy).
Now, generally I love me some stuffed oysters.Especially the ones I make.
But this was my least favorite course tonight.
Oh, stop.
I didn't like this at all.
Well, maybe the Rockefeller oyster, bottom left with the spinach.
The two oysters up at the top ... too much breading. Didn't like them at all.
The spices over powered the oysters.
Couldn't taste the oyster.
The oyster at the left ... too much tomato.
I forget the oyster at the right with the cheese,
And crap! I GOT A BAD oyster.
OH goodness. It was vile. I immediately spit it out.
5th Course:
Fried Oysters, Collards, Grit Cakes, Asian Slaw, and Beef Tenderloin accompanied by St. Franci 'Pagani Vineyard Red Zinfandel'
Fried Oysters, Collards, Grit Cakes, Asian Slaw, and Beef Tenderloin accompanied by St. Franci 'Pagani Vineyard Red Zinfandel'
I moved a few items around to find the grit cake there in the middle.
I'm going to have to make a fried grit cake.
Crusty and crunchy on the outside;
creamy on the inside.
My tenderloin was cooked perfectly rare for me.
The oysters were very nicely done.
Very light batter and delicately fried.
Crispy and oystery.
I liked the Asian slaw and the creamy jalapeno dipping sauce too.
And that's a fairly nice Hollandaise sauce up there, but not as nice as what I make.
I couldn't eat anymore so we doggie bagged the rest.
Dessert
Creme Brulee
I don't think I need to say anything about the creme brulee.
The pictures say it all.
The pictures say it all.
Wait, Glowria. What are you DOING?
1 comment:
Here's a comment from xmaskatie, which she had tried to post several times and finally gave up. I had a hellavu time posting today. Blogger was not cooperating at all.
xmaskatie's post:
This was the gist of my comment on your blog, but it wouldn’t post, and I got tired of trying. I also said something about enjoying witty conversation, and thanked you for recapping, since apparently I needed more practice with 6 course wine/beer dinners (some of the courses ran together).
I must add, my oyster stew, also delicious, had 4 or 5 oysters in it, and they were HOT. I love when you actually get a soup or stew that is hot, not lukewarm, and this stew was the perfect temp. I agree with Rosie, the dinner was very good. The service was prompt, and it was nice when the owner stopped by our table to tell us a little about the oyster's provenance (they’re local, from Rose Bay, near Engelhard, NC).
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