Jun 16, 2009

Perfect Day, Perfect Night, Perfect Meal

We never thought that summer was ever going to arrive in West Michigan. We would enjoy little streaks of sunshine in the morning followed by showers in the afternoon then sudden drops of temperature in the evening. It's the middle of June!  The forecast for last Saturday was cloudy and an 80% chance of rain. My son and I were invited by another father-son team to play a round of golf at Kent Country Club, which of course, we gladly accepted. Contrary to the forecast, we played mostly under sunny skies and mild temperatures. You couldn't have asked for a better day of golf. 

In order to maximize on the perfect weather, my wife and I decided to dine on the jdek at the JW. It was the perfect evening to cap off a man's "perfect day" of golf. Kids were wandering the newly installed Chef's Garden on the jdek. Couples holding hands traced their feet along the waters of the river. A golden sunset filled the glass exterior of the JW. 

As expected, our meal didn't disappoint. I started the evening with Tempura Softshell Crab with pineapple relish, almonds and a curry remoulade. My wife melted away after her first bite of the Grilled Swordfish with Carr Valley white goat cheddar grits, Trillium Haven Farms red russian kale and smoked bacon, shrimp and pickled onion. As suggested by the culinary staff, I tried the delightfully light Miso Glazed Black Cod with miso lemongrass consomme, shiitake, Trillium Haven Farms bok choy, carrots and soba noodle. We never thought grits could taste THAT good. 

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