Raining Petals

It was raining red and pink petals of roses, when I requested your company in the carriage. Strong was the scent of the beautiful blossoms.

You held my hand tightly, tightly as I paid for our horse and carriage. Squeezing it afraid to return to the confusion of our past, wondering if it would hurt... If this time it would last... I offered comfort and assurance this was just a way home. 

We would dine and dance; only tonight not alone. 

Of course I love you! But only as a friend. We were children wishing  before now... but not ever again. 

People from our past watched as we fell into our oh so natural groove. Knowing each other too well with nothing to prove. I ordered your food. You chose my dessert. We danced so very close... with temptation it seemed we did flirt...but we knew for a certainty no future was involved we enjoyed our time as the moon revolved. 

The clock began to strike here came the end of night. We walked slowly to the carriage...You whispered in my ear a secret. I promised to keep it. Just know I felt the same. 

Wichita Eats: The Sweet Spot

 

My senses were completely unprepared  for what was behind the tall wooden doors at The Sweet Spot, which has two operating menus: Lunch and Dinner.

Even though the outside is more than inviting, it's the moment you enter the second set of tall wooden doors you realize that: You didn't come here to eat... you came here to "Dine."

A Full bar, elegant yet comfortable seating, ample space, (which as we dined we saw being put to use by hungry patrons) adjustable lighting, equipped with a private dining room, and a visible chefs bay.

Dining is not just about the taste of the food. The ambiance, the staff, and the service all play a major role in whether one would return or not. The General manager, Rich, was accommodating to say the least. His buoyant and attentive spirit allowed us to feel at home even in this upscale setting. 

Our server was fantastic. Not only did she not need paper to remember the specials but we never went thirsty as she kept our waters filled to the brim. Her table service was impeccable; clearing dishes from the table as they became available. From the antipasti until dessert: no awkward waiting times. Too fast means: "Is this fresh? How long has this been made?" Yet too slow is: "We are hungry...whats the holdup? Are you killing the cow back there?" Not at The Sweet Spot... all courses were delivered with perfect timing.. meaning made to order and with care on how its presented.

Foolishly, we opted out the special. Rich informed us: "All specials are really special." Next time I'll find out just how special. However, our meal did not disappoint.

For drinks I began with a glass of the Caposaldo Moscato imported from Italy. I'm fully aware this is a dessert wine however, I was in the mood for something sweet. How sweet it is! Crisp and sweet with a strong almost fruity finish. Think Sugar and Champagne. #refill

My mother and father opted for Tawny Port Wines. Father had the "Fine Port" aged 10 years. While mother opted for Port that had aged 20 years. Well of course I had to taste the 20 year... and might I say: "WOW". Sweet, nutty, with an oak finish that revisits your taste-buds well after it hits your palette.

Antipasti

 1. Bruschetta- Forget what you thought you knew of bruschetta this was Beef Bruschetta. Pulled beef seasoned to perfection in addition to the traditional fixings of tomatoes and garlic. The bread itself drizzled with balsamic vinegar. One word: Delicious

2. The Sweet Spot Shrimp- Lightly breaded large tail-off shrimp and carrots. Topped in a citrus sticky sauce. Finger licking good. I'm picky about how my carrots are prepared and will rarely eat them. However these lightly breaded delectables are a game changer: #Moreplease

Included in the dining experience are complementary rolls. Made in house, served warm and with the most delicious cinnamon rum whipped butter you've ever had in your life. Every bite a bang! #hardtopullaway

When our food was ready rather than bring it out to us while still picking away at the appetizers... the server consulted with us: "Your food is ready would you like it now or should we wait a moment?" We had antipasti left but we were so excited to see our dinner plates we just shoved them aside. #NEXT

The Entrees

I ordered the Trio Tournedo Filet. Medallions topped with green onions and a port demi glaze (delish) served over a bacon potato hash.

I requested my filets medium. My first bite told me all I needed to know. This was not only seared perfectly but this was quality certified Angus meat... tender and juicy. Not for the faint of heart. The potatoes cook to the perfect texture held together by Fontina, Gouda cheese and bacon.

Mother ordered the Picatta. With a side of asparagus. The Picatta: Angel hair pasta served with fresh... I repeat... fresh vegetables cherry tomatoes, capers, lemons, seasoned squash and zucchini topped off with herb marinated chicken.  My mother has such great taste I had to try a bite... OK 2 bites...OK fine 3 bites! Each beyond a delight.  Fresh herb and buttery sherry wine finish on every single bite. The chicken one word juicy #fullofflavor. #drool

The asparagus: Not tips... spears. Flavorful and cooked to the proper degree not mushy and not crunchy right in the middle every inch of every spear edible!

Father ordered the 14oz Boneless Ribeye Served with mash potatoes. It looked great! I would gladly detail it had I got to try it. But it was devoured before I could stick a fork in it. My father did say though that in his lifetime he's not had a steak as tender as this one. You know a steak is good when you require no sauce, no salt and no pepper.

Dessert:

It wasn't on the menu but it was recommended by Rich, who stopped by to make sure our meal was to our liking; A Berry Mascarpone Cake. Father and I split this cake right down the middle. As one slice is large enough to do so! Moist layered white cake separated by lemon mascarpone.. the soft outer crust dashed with powdered sugar. This slice did a dance on your tongue all the way to your belly. #smile

All in all, I must say our meal hit:
 THE SWEET SPOT 
& 
SO SHOULD YOU!

Kansas City Eats!

Kansas City 

Let's start by saying...this is a  real city. Equipped with all things city:

#1) Traffic; the type where your exit can be less that a half mile in front of you but at 5:00 PM you'll wait no less than a half hour to reach it, the type of traffic where no one uses their signal...and even grandmothers cut in front of you with no regard for insurance rates.

#2)Major league ball teams: Kansas City Chiefs, Kansas City Royals. These fans are religious! I don't care where you're coming from or where you're going you WILL see the colors Royal Blue and Chiefs Red.

#3) Restaurants: This is what i really enjoyed! (Pretty girls gotta eat!) I searched for a restaurant that would take the cake..boy did i find it! 

ISLAMORADA (PURPLE ISLAND)A great dining experience it was, from the staff to the service and the food. The manager Jason gave us some background on this little known chain. Its humble  beginnings were in the Florida Keys. There they started only selling 1 item on their menu: A fried Mahi - Mahi sandwich. You can only imagine how great this sandwich is for it to have expanded to several different locations in the US. 

The Fireplace

One of the most appealing features  to the restaurant is the location. This particular location is inside the Bass Pro Shop in Independence KS. From the moment you walk inside until you leave out, even while your dining, the motif commands your attention. This restaurant is adorned with constant reminders of natures beauty,  a 10,000 + gallon fish tank sits behind the bar and has a 360° view of the fish that live inside.  A true sight to see indeed. Upon every wall and even hanging from the ceiling: Real boats, fish, real pictures of families and hunters enjoying nature. Reminiscent of personified lighthouses for sailors the lamps even have character. An 18 foot fireplace helped to cozy the corner that we dined in. It was literally impossible to take a picture of every beautiful thing I saw. Had I attempted this, it would have taken all night. As will talking about the motif.

The View Outside the Patio Dining Area
Lakeside

Ok so realize I'm not a photo journalist! But the idea is to give you an idea...the big picture??? You've gotta get there!!!

So let's move on to the staff: I waited tables for years. This, despite popular belief, is not a job everyone can do well at. Product knowledge, personality and professionalism is key...you do all this while still being a people person. The entire staff  from the manager Jason (who was approachable and professional) to our humble Chefs Ryan & Dylan, and to our server Chrissy (who took great care of us) had every component to make a great dining experience.  Even when our order came back wrong; (Jason don't kill me!) the entire team did not hesitate to make it right in a timely and streamlined manner. (Breathe Jason) Truthfully, it was handled so quickly and professionally it took nothing away from the meal, but it added to the experience. We got to see how they work under pressure. They broke not one stride! I've seen teams fall apart at the minor hiccups. Not this staff! KUDOS to you guys!

Store Manager
Jason

Chrissy
Our Server

Chefs!
Dylan & Ryan

The Food

Bread and Calamari

The best for last. This is what it's all about what the palate says to the brain right? I believe my palates exact words were "Yummy Hmm". To wet the whistle every meal begins with a loaf of bread. .slice of heaven excuse the pun. Seriously good! Think of a soft roll, now combine that with a little sugar on top. ..served with real whipped butter, all i can say is "Oh my!" For an appetizer I ordered the popular Calamari. Seasoned and fried to perfection this appetizer didn't disappoint. Some calamari can leave you desiring more crunch, more flavor, less chew.. these hit the mark. For the main course we had the Grilled Mahi-Mahi (that's served on a bed of seasoned rice served with steamed to order broccoli) & the Cajun Shrimp Pasta(this is Grilled Shrimp over Linguine and Cajun Alfredo  with diced tomatoes and green onions)  To be honest I still cannot decide whether I loved the Mahi which was over this amazing glaze, or the Shrimp Pasta whose sauce was one of the best I've had. I washed  all this down with a tasty Sangria Red wine: full, sweet and served with pineapple, and orange. My mouth is watering now just recounting my meal. Here's what a great meal looks like:

Cajun Shrimp Pasta

Grilled Mahi-Mahi

Sangria

Mouth watering yet????

All-in-all it was a great experience that ignited my sensory system to the max. The location and motif, the fireplace, the lake side patio, the 10,000+ tank, for the eyes. For my sense of smell and taste the delicious dinner: Calamari, Grilled Mahi-Mahi, Cajun Shrimp Pasta. My first time dining at the hidden gem: IslaMorada; a seafood restaurant in the most unexpected place: The Midwest. This was an experience never to be forgotten. So go ahead Kansas City fans wear your Blue and Red... I'll be wearing Purple for a while! Go ISLAMORADA! No, if you happen to find yourself in the Independence area of Kansas City or near any of the other locations... seriously people GO!

http://restaurants.basspro.com/FishCompany/