On Monday, our firm had the Holiday Party at Spice. I won't get into the shenanigoats that occurred, but the boss gave a nice roast. When he got to me? "I'd like to welcome Victor and thank him for all his hard work. He's learned SO much English this year." Well, I guess that's better than ragging on me for being from Alabama. Anywho, this restaurant is one of those fancy pants places where normally if I were to walk in, I'd hear "Sir" followed by "Would you please leave without a fuss right now?" I've never claimed to be classy, although I have eaten Popeye's in a suit. And yes, I did wear a top hat and wield a cane during Homecoming. I have told many hippies to get a job, but, it's all a lie. My cane and tophat would get only so far before I open my mouth and say words such as "reckon", "diddly-poo" and "fixin' to". But, when I become rich and famous, I guess I'm going to need to take one of those "How to act rich" classes. Here's a sampling of the menu from Spice.

* barded loin of pork - 22
Serrano ham, spinach & pecorino spaetzle, cippolini onions, cumin broth
* braised beef brisket cannellonis - 21
creamed swiss chard, bacon mousse
* grilled tenderloin of beef - 28
potato & onion gratin, haricot verts, truffle jus
* "veal piccata" pan fried breast of veal - 20
hand-made orecchiette, onions, capers, tomatoes, dijon
* "duck & dumplings" - 22
duck confit, brussels sprouts, cippolini onions, bread dumplings
* slow roasted lamb loin & "best end of lamb" - 26
onion pudding, golden raisins

I won't even begin to tell you what I don't understand. I thought it said "bearded loin of pork" initially, and I was very confused. Words like cannellonis, chard, haricot, and spaetzle boggle my mind and make me think of France. I'm reminded of that great Trick Daddy and his video for "I'm A Thug". He's trying to impress some hottie and her snooty dad in a fancy restaurant. What's he do? Yep, orders up some fried chicken and chows down. Trick Daddy, you my hero.

Fine dining

Posted by Victor on Wednesday, December 21, 2005 at 8:47 PM | Permalink