Have you Hurd.... I'm goin', I'm goin', I'm goin' back to Scali!

When I posed the question in an earlier post "when are we going back to Scali?"  I didn't really expect it would be quite so quickly as this.  I guess when you happen to be on your best behavior and several office birthdays happen in early March (including my own), this leads to some sort of celestial arrangement and POW a lunch invitation to SCALI RISTORANTE falls right out of the sky.  Not sure how life could get any better?  Great food, great company, maybe even go off the edge and have dessert with lunch...  At my age, dessert for lunch does count as edgy.  And did I mention the boss was buying?  -sly smile-

Just like always, that tantalizing aroma greeted us at the door.  Since they rotate the specials, it is never exactly the same.  Although it does elicit a common response.  Like Pavlov's dog, my mouth starts to water the instant that rarefied air fills my nostrils.  We were greeted like members of the family and seated immediately in the midst of the bustling Friday lunch crowd.  Our waitress stopped by to grab our drink order and hit us with the daily specials.  I didn't even notice that she left some fresh bread on the table, but everyone else must have as they started on it while we perused the menu.

It seemed like she wasn't even gone a moment and returned with drinks and we placed our orders.  Our salads must have sprouted wings in the kitchen they arrived so quickly.  Great that they respect that the pace matters at lunch time.  Even though the boss was with us, we did need want to get back to work in a reasonable amount of time. -earnest grin- At the risk of seeming repetitive, I stuck with my old favorite - the Italian salad.  Can't go wrong with a quality bed of greens, cucumbers, tomatoes, crumbled blue cheese, seasoned croutons, and Scali's house vinaigrette.  I am happy to report it was gone from the plate almost as nearly as quickly as it arrived at the table.  

Even though I do a lot of cooking at home, gravies and sauces are my downfall.  I keep saying I will sign up for a class somewhere and learn the finer points of this art that is clearly lost on me.  For now though, if I find a good sauce on the menu I am happy to let my tongue swim a few laps in it.  Today...  Mmmm...  As in Mmmmarsala...  As you might expect, Scali offers a splendid Vitello (Veal) Marsala.  Perhaps so tender and flavorful that it should be illegal at lunch time?  How can one be expected to focus on work after such an experience at noon time?  It is only through the support of a vast network of friends in the office and sheer intestinal fortitude that I was able to stay productive Friday afternoon.  Normally, I would pair this with some sort of pasta.  Scali affords that option, but I had a feeling that the dessert menu would feature something extra special.  So I opted for the spears of broccoli sauteed in olive oil and fresh sliced garlic.  Didn't have to lead any meetings Friday afternoon and that was a good thing.  Not sure others would have appreciated the garlic quite as much as I did.  -big smile-  

I thought about drinking the
sauce off the plate at the end,
 but ultimately did not.

Fresh slice garlic and olive
oil.  Broccoli makes sense
now, doesn't it?

Broccoli?  Yes, I was
surprised I ordered it too.
Wait until you see what
they cooked with it.  

The early restraint paid off handsomely.  One of the featured desserts was a frosted lemon cake with fresh berries.  And one of my lunchtime companions was kind enough to suggest we share it.  It was the perfect finish for a perfect lunch.  No candles on it, but we both felt the Happy Birthday love as we devoured it slowly, savoring every morsel.  The cake was light and airy with a nice balance of sweetness and tart lemon flavor.  I shouldn't even type this, but it makes a strong argument to replace red velvet as my favorite birthday cake.  Actually, it may be more of a comeback tour.  My Mom used to bake Pillsbury Lemon Streusel cake frequently for my birthday in my earlier years.  It was my all-time favorite at that stage.  That all came to an end when Pillsbury stopped making the mix for it and I was forced to switch.  -grimace-  If I ever run into that little dough boy, I will drag him out behind the wood pile and properly communicate my disappointment.  Lucky for him, Scali may have earned him a reprieve.  I can just order the lemon cake, close my eyes and pretend my childhood favorite is back in style.  Can't wait to get back...  Not to my childhood...  To Scali Ristorante.  

If you are on your best behavior and maybe you have a birthday coming up too... I look forward to seeing you there. -smile-    

This cake was so light and airy, I am
convinced it had absolutely no calories
whatsoever.  We even shared some with
the boss.  She was paying, after all.

www.scaliristorante.com

Your Dining Scout and Shade Tree Chef,

Michael Hurd, aka Big Mike