Yesterday for our anniversary we celebrated by going to Rick's Chophouse in old downtown McKinney. Rick's is in the Grand Hotel which has the Grand Ballroom upstairs which is where Elizabeth and Andrew will have their wedding reception.
It was a wonderful experience for us and we look forward to the reception. We started by sharing an order of Crab Dip which started with jumbo lump crab meat and goat cheese, and topped with Texas Caviar (aka black-eyed peas). It came nice and warm in an au gratin dish with a side of tortilla chips.
We then moved on to the salad course with Gerry choosing the Iceberg Lettuce Wedge with Blue Cheese Dressing and I had the Field Greens Salad with Strawberry Chablis Vinaigrette.
For the entree, Gerry chose the Sea Bass which was on top of a bed of Yukon Gold mashed potatoes which had 4 asparagus spears arranged on it and the entire thing was on a bed of citrus butter sauce. There was not a drop of anything left on his plate which attests to how good it was. I decided to go with the Filet Carpetbagger which was an 8 ounce beef filet stuffed with a fried shrimp covered with a Creole Bernaise Sauce. It came with a loaded baked potato and asparagus. It was absolutely delicious and I did it justice.
Dessert was on the house since we were celebrating our anniversary, so I ordered the Amaretto Creme Brulee and Gerry ordered the recommended Grand Marnier.
The ambiance was wonderful, the wait staff fun, and the food superb. Can't wait to go back.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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