Happy Birthday Breezy, I hope it's filled with all the things you enjoy the most
kadesma
kadesma
Happy Birthday BreezyCooking
- Thread starter kadesma
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JoMama
Senior Cook
Callisto in NC
Washing Up
Happy Birthday Breezy! Hope it is a truly wonderful day!
expatgirl
Master Chef
happy, happy, happy birthday, Breezy..........hope your birthday is all that you want it to be........debs
kitchenelf
Chef Extraordinaire
Happy Birthday Breezy!!!
Uncle Bob
Chef Extraordinaire
Roses are Red...
Pepper is Sneezy...
Hope your day is Spicy...
Happy Birthday Miss Breezy!
Pepper is Sneezy...
Hope your day is Spicy...
Happy Birthday Miss Breezy!
BreezyCooking
Washing Up
Thanks everyone! Here's where we're dining tonight. A favorite local spot:
It's About Thyme - Cafe and Restaurant
And here's a review I did last month of our past experiences at this lovely little place:
It’s About Thyme has been our “go to” restaurant for special occasions since we moved to Culpeper in 1997. While we’ve seen it go through several “renovations” over the years, the superior quality of the food & service has never faltered.
Although the menu does change frequently, favorite dishes we’ve enjoyed over the years have included Garlic and Artichoke Soup; Grilled Portabello Mushrooms; Lobster Wontons (pieces of Maine lobster tail & claw piled on a fried flat wonton skin – terrific); Kobe beef filet mignon served on a bed of wasabi mashed potatoes; scallops with diced fresh tomatoes, capers, & olives served over penne pasta; a Lamb Trio, consisting of one frenched chop, one long and very spicy lamb sausage, and a sliced medallion of lamb, served on a bed of lavender-honey-scented mashed potatoes separated by a layer of sautéed broccolini (this particular dish was spectacular beyond belief); Red Snapper served on a bed of house-made wild mushroom ravioli and broccolini (broccolini is definitely a favorite vegetable here – lol); frankly, we’ve never had a disappointing meal here, which is saying a lot for any restaurant.
The service is top-notch – attentive without being cloying. When I ordered a Tanqueray gin and tonic, the waitress returned & said they “didn’t have Tanqueray gin – would Bombay Sapphire be okay”. I can’t tell you how many restaurants just would have made the gin and tonic with the Bombay without even bothering to ask. Not a big deal, but just to give you an idea how they do take service seriously.
I’ve never dined here for lunch, but every time I drive past at lunchtime they’re always packed, which is not surprising. Their most recent renovation has been turning the upper floors of the building into an “inn”, with antique-decorated rooms. In addition they’ve turned the lovely little alley outside into a very quaint outdoor bistro-type area for nice weather dining, and have teamed up with a local gourmet shop to offer gourmet take-out on the ground floor of the building next door. All in all, a very nice setup, and I can’t recommend them highly enough.
It's About Thyme - Cafe and Restaurant
And here's a review I did last month of our past experiences at this lovely little place:
It’s About Thyme has been our “go to” restaurant for special occasions since we moved to Culpeper in 1997. While we’ve seen it go through several “renovations” over the years, the superior quality of the food & service has never faltered.
Although the menu does change frequently, favorite dishes we’ve enjoyed over the years have included Garlic and Artichoke Soup; Grilled Portabello Mushrooms; Lobster Wontons (pieces of Maine lobster tail & claw piled on a fried flat wonton skin – terrific); Kobe beef filet mignon served on a bed of wasabi mashed potatoes; scallops with diced fresh tomatoes, capers, & olives served over penne pasta; a Lamb Trio, consisting of one frenched chop, one long and very spicy lamb sausage, and a sliced medallion of lamb, served on a bed of lavender-honey-scented mashed potatoes separated by a layer of sautéed broccolini (this particular dish was spectacular beyond belief); Red Snapper served on a bed of house-made wild mushroom ravioli and broccolini (broccolini is definitely a favorite vegetable here – lol); frankly, we’ve never had a disappointing meal here, which is saying a lot for any restaurant.
The service is top-notch – attentive without being cloying. When I ordered a Tanqueray gin and tonic, the waitress returned & said they “didn’t have Tanqueray gin – would Bombay Sapphire be okay”. I can’t tell you how many restaurants just would have made the gin and tonic with the Bombay without even bothering to ask. Not a big deal, but just to give you an idea how they do take service seriously.
I’ve never dined here for lunch, but every time I drive past at lunchtime they’re always packed, which is not surprising. Their most recent renovation has been turning the upper floors of the building into an “inn”, with antique-decorated rooms. In addition they’ve turned the lovely little alley outside into a very quaint outdoor bistro-type area for nice weather dining, and have teamed up with a local gourmet shop to offer gourmet take-out on the ground floor of the building next door. All in all, a very nice setup, and I can’t recommend them highly enough.
mudbug
Chef Extraordinaire
sounds like a lovely place. will have to wander over there some weekend. Enjoy your birthday day, Breezy!
JoAnn L.
Master Chef
Wishing you a very special "HAPPY BIRTHDAY".
BreezyCooking
Washing Up
Well, dinner was - as it's always been at this place - wonderful.
Had reservations & were seated immediately, along with a basket of to-die-for soft, warm, in-house-made herb bread, softened butter, & a small dish of spicy marinated olives - all, I might add, refilled as needed without request. As we usually do, ended up ordering from the day's "specials".
We both started with the "Baked Oysters with Arugula Pesto". A dozen gorgeous LARGE oysters on the half shell, generously topped with a delightful garlicy arugula pesto & an equally generous amount of parmesan cheese - all baked/broiled into hot ooey gooey goodness. So rich - almost a meal in themselves.
For entrees, I was in a "meat" mood, so ordered the herb-crusted prime rib topped with a dollop of horseradish & served over broccolini & a garlic-potato gratin. The meat was literally 2" thick, almost a foot long & half that wide. Needless to say I have half of it in the fridge waiting to be lunch - lol!! Hubby had the grilled grouper & shrimp, served over broccolini, seasoned crisped tortillas, all atop a thick layer of incredibly good & very spicy chili-mole sauce. He also had to bring some home, the portion was so large.
For dessert, hubby had the Cannoli; I the Raspberry Mousse. Both were incredible - the Cannoli was icy cold (that's the way we both love them) & the filling was obviously freshly made; the raspberry mouse was intensely flavored & beautifully presented.
Had reservations & were seated immediately, along with a basket of to-die-for soft, warm, in-house-made herb bread, softened butter, & a small dish of spicy marinated olives - all, I might add, refilled as needed without request. As we usually do, ended up ordering from the day's "specials".
We both started with the "Baked Oysters with Arugula Pesto". A dozen gorgeous LARGE oysters on the half shell, generously topped with a delightful garlicy arugula pesto & an equally generous amount of parmesan cheese - all baked/broiled into hot ooey gooey goodness. So rich - almost a meal in themselves.
For entrees, I was in a "meat" mood, so ordered the herb-crusted prime rib topped with a dollop of horseradish & served over broccolini & a garlic-potato gratin. The meat was literally 2" thick, almost a foot long & half that wide. Needless to say I have half of it in the fridge waiting to be lunch - lol!! Hubby had the grilled grouper & shrimp, served over broccolini, seasoned crisped tortillas, all atop a thick layer of incredibly good & very spicy chili-mole sauce. He also had to bring some home, the portion was so large.
For dessert, hubby had the Cannoli; I the Raspberry Mousse. Both were incredible - the Cannoli was icy cold (that's the way we both love them) & the filling was obviously freshly made; the raspberry mouse was intensely flavored & beautifully presented.
GB
Chief Eating Officer
I am sorry I missed the actual day. Happy Birthday Breezy!
BreezyCooking
Washing Up
Thanks GB!! But you know, except for the great gifts (DVD's, cookbooks, a new mini-food processor, & a professional-type mandoline) & the terrific food, once you pass the half-century mark, I'm not sure there's all that much to celebrate - lol!!!!!!!!
Loprraine
Executive Chef
Happy Belated Birthday, Breezy! Thanks for the review, we'll have to check it out.
Constance
Master Chef
Happy Birthday Breezy!
expatgirl
Master Chef
yummo......glad that you and hubby have passed and survived the half-century mark.......we have, too......going on year .......ok give me a minute here.........34 years........,
roadfix
Chef Extraordinaire
H b!!
