Papa wanted to be a Pip and Daddy's on a Midnight Train to Georgia

Since Uncle Charlie has been busier than a one armed paper hanger I have had to keep myself busy during his late nights. Our dear friends invited me over for a casual soup dinner last week. Mind you, soup at James' and John's house is not your ordinary run of the mill soup. It was the most awesome Greek Lemon Soup from the Silver Palate Cookbook and one I haven't tried yet. You've met them before here a few months ago. Their kids are still beautiful and just a joy. Miss E. and A. were in the youth group we taught once and were the best behaved kids on the block!!!

When I arrived James gave me marching orders to assist with some chopping of parsley, lemons and butter in the newly updated kitchen. All were to be neatly displayed in ramekins. I poured milk into a glass jug and cider into a fabulous ceramic pitcher. God forbid a carton of milk land on this beautiful table.  I love when I'm invited to help in the kitchen. It makes me feel so at home. We were called to the table and James dished out this perfectly wonderful soup and I pulled out my camera!

I brought fresh bread from The Wine Source that Carrie reserved especially for me. I've been when there were just crumbs left on the bread shelf and I was left sniffing all the way home sad, and hungry. Better to be safe and call ahead. Thanks again sweet Carrie!!!

My plan was to do a step by step of this recipe but I have also been a bit busy and haven't had the time yet. So the lesson will come in a later post.

A. had just gotten back from fencing class and was excited to tell us about his day.

Miss E. and I had an impromptu salt and pepper etiquette class where Papa and Daddy chimed in. If someone asks to pass the salt, you also pass the pepper. Salt and Pepper shouldn't be separated. No idea why but I feel like there is a rhyme and something about the two being married to each other. You should never catch the two in the air. You must let the passer place them on the table before you can use them. No idea why. Also, never, ever, ever use the salt and/or pepper if you've been asked to pass them, before you pass. Rude. 

Daddy gave everyone seconds the soup was so good. I love the Le Cruset Dutch Oven in the classic "flame" color!

Papa tried to keep Miss E. from drowning the salad in vinegar. She is a fool for vinaigrette this child. She would drink vinegar straight from the bottle if we'd let her. I could eat her with a spoon. When she goes missing they will know to come knocking in Stone Hill. Both of their children are wonderful, but it is no surprise, so are their parents.

At every dinner table in the world, parents are probably embarrassing their kids with the least bit of effort. I hope one day to embarrass my future children singing in a restaurant and reliving the story at the dinner table!

Papa, I know you'd make a better Pip than Jack Black but thought this was too funny not to post. Keep on singing you darling family. James, for A.'s sake remember those aren't Grammy's but Emmy's you've won! Thanks so much for the wonderful meal and fellowship. We look forward to having you all at Stone Hill soon.

Bluegrass

I went to check out a new restaurant for a work event last week.

Bluegrass is in Federal Hill on the corner of Hanover and Ft. Avenue.

There were regulars at the bar downstairs during lunch and the space had a very cozy charm.

My colleague Jeff and I were decked in our fur hats and a guest at the bar welcomed us as the "Fancy Hat Brigade".

The upstairs space is charming with a private bar.

It is perfect for a group of thirty.

The restaurant is a tavern but the details are as lovely as a private club in Georgetown, less the tablecloths. I noticed Frette Linen napkins and wonderfully heavy Fortessa flatware. The napkin looks like it is folded upside down, but still, fancy pants for a tavern.

They used reclaim barn wood from Iowa downstairs in the dining room.

They went to Second Chance for the fireplace and chandelier.

Chef Patrick Marrow and his business partner Jorbie Clark sat down with us to talk about the restaurant and it's mission.

Their website sums up Bluegrass below:

Chef Patrick Morrow, executive chef, was born and raised in Texas and North Carolina.  His contemporary American dishes are infused with both southern and southwestern flavors. Attention to detail, inventive ingredients and skillful balance of each dish are hallmarks of his menu. Chef Morrow’s focus and attention on local and sustainable produce and meats began during his tenure as Sous Chef at VIN in Towson and then as Executive Chef at Ryleighs. The relationships he forged with Maryland farmers, cheese makers, and fishermen continues to grow with Bluegrass; Gunpowder Bison and Trading, Piedmont Ridge Beef, Firefly Farms Creamery, and Chapel’s Country Creamery are just a few of the local producers that are featured on Chef Morrow’s menu.

Jorbie Clark, Operating Partner, is originally from Australia and a veteran of the Federal Hill restaurant and bar scene.  He is former General Manager of Ryleigh’s Oyster Bar and worked at both MaGerks and Boomerangs.  He has gathered a very successful front of the house team to insure quality service.

I told Patrick that I could live on cured meat and cheese and he graciously sent us this Charcuterie platter. The wood is made from leftover barn wood used on the walls.  Clockwise from the top, Bacon Jam, Venison salami, mustard, duck prosciutto, pickled mustard and Sopressatta. I've had this Sopressatta before from The Wine Source. You read correctly! Bacon Jam. Amazingly smokey and spread on the crunchy bread was divine.

My colleague had the shrimp and grits and said it was delicious.

We ordered a side of Mac n Cheese. It was a huge portion for $5.00 and enough to share and have left overs. There was a lingering heat that was addictive. I'm guessing cayenne pepper.

I ordered the burger. The bun was soft and fresh. The cheese, I'm guessing Gruyere, was perfectly oozy and the ketchup was house made and had a barbecue essence. The fries were thin and perfectly cooked. I was extremely happy with my choice. I brought the other half to E who enjoyed it for dinner. 

It's great to meet new restaurateurs who are passionate about curing meats, meeting farmers and bragging about cheese. I look forward to returning to Bluegrass with Uncle Charlie and hopefully for future work events. Many thanks to Patrick and Jorbie for their time and the great meal.