My 38th birthday
Posted by: crystalgable on: November 11, 2007
Our friends took us out for a birthday dinner in Jefferson in their new car. I was excited to wear my new sweater dress and although I was warned that it was too hot for a dress of this sort, the temperature did drop and this dress with the hood was actually the perfect thing to wear in the back seat of a convertible.
We ate at a little place called The Stillwater Inn. It’s a chef owned restaurant in an 1890’s Victorian. The food was great. We started with a portobello mushroom stuffed with warm goat cheese and a Kim Crawford Sauvignon Blanc. The mushroom appetizer was so good that I’m going to research recipes online and make my own at home. Next we had a corn chowder that was excellent. The corn flavor was really fresh and the crab was subtle. After the soup, I had a stillwater salad and B. had a greek salad. His was better than mine with fresh feta. If you go, I would order that. For the entree’ I had filet of beef tenderloin with mushrooms and bordelaise sauce accompanied by grilled zucchini and potatoes au gratin. It was really wonderful and everyone enjoyed themselves immensely.
We went back to their house for chocolate birthday cake and a birthday wish as I blew out the matches. (My friends forgot to buy candles and improvised with matches torn out of a match book). The best thing about the night was the company. My friends are the greatest in the world. I couldn’t ask for anything more, but if you’d like to know what I wished for as I blew out the matches, you can click here.
7 Responses to "My 38th birthday"
November 13, 2007 at 8:04 am
I can’t believe you’re older than me. I would have pegged you for younger. Your spirit seems like you’re in your 20s.
November 15, 2007 at 10:10 am
Happened to be googling the Stillwater Inn, and saw that you had mentioned us favorably in your blog.
Here is the recipe we use for the Portobello.
Stuffed Portobello Mushroom
2 Large(4-5 inch) firm and fresh Portobello mushrooms-I buy mine at Sam’s club and pick the freshest.
3 oz. goat cheese softened
2 oz. cream cheese softened
½ cup loosely packed fresh basil
1/2 tsp. fresh garlic minced
½ minced shallot
1 tablespoon roasted and diced and patted dry pimiento pepper
Salt and pepper
First lightly bathe the mushrooms in olive oil and lightly salt and pepper them. Roast them gill side up in a non stick pan
@ 350° for 10 minutes, turn over and cook 5 minutes more, then take out and allow to cool in the refrigerator.
For the cheese stuffing a food processor can be used.
Add everything except roasted pepper to bowl and mix using pulse action. Be careful not to overmix or the cheese will break down and become runny.
Check the mixture for seasoning and fold in red pepper.
Scoop everything into a pastry bag with a large star tip, and pipe the cheese into the mushroom.
They may be prepared a day in advance.
To heat use a non-stick skillet with a small amount of olive oil and heat in a 350° oven about 10 minutes.
We serve it with a red wine sauce (bordelaise) with fresh rosemary and a splash of aged balsamic vinegar, finished with a bit of unsalted butter
[...] few weeks ago I posted about my birthday dinner at The Stillwater Inn. I raved about the food we had and went on about the incredible appetizer of [...]
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November 11, 2007 at 1:39 pm
I am so glad you had a great time! I was wondering what your hair was doing in that picture, but the convertible explains it. I am going to give the car credit for the look on the Mister’s face too lol.
Feta cheese…. must have feta cheese.