The conference started from today, and I was in the convention center all day until the late afternoon. My husband walked around in the morning and ate as much as he could before flying back to Boston by himself.
|夜は同僚とそのだんな様の３人で、John Besh の別のレストラン、Lüke へやって来ました。ここは昨日行った August よりももっとカジュアルでお値段も手ごろです。|
At night, I went out for dinner with my colleague and her husband to Lüke, another restaurant of Chef John Besh's. This restaurant is more casual than August that I went with my husband last night.
豚足のコロッケ (?) のようなもの。外はさくさく、中は豚のコラーゲンでとろとろ。美味。
Pied de cochon “croustillant” sauce Gribiche. Crispy outside, and jelly-like inside (lots of collagen). Very tasty.
My main dish, jumbo Louisiana shrimp “en cocotte” with McEwen and Sons cream white corn grits and Poche’s andouille. It was too salty and also oily although I liked the grits.
My colleagues ordered this huge dish - Choucroûte maison house made sauerkraut, with Mangalista pork shank, belly and bratwurst. But he finished it all!!
My colleague ordered Brendan’s bread pudding with vanilla bean ice cream and hot buttered pecan sauce. As you can imagine from the picture, it was very sweet.