That “Food Drunk” Feeling


Yesterday we had an experience that left us “food drunk.” Yes, that’s the best way to describe how we felt. We were completely intoxicated by this experience, and although not an ounce of alcohol was consumed, we left feeling giddy, giggly, and tipsy.

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We spent two quiet hours at The Local with their executive chef, Matt[hew Hart] and Crystal, the event coordinator, planning our rehearsal dinner. Matt brought dish after dish for us to sample: appetizers, salads, four entrees, two desserts, and Crystal walked us through The Local’s rehearsal dinner protocol. Matt described the food, the way he prepared it, and his inspirations. We learned that his wife, Melissa, is the executive chef at Palladio. Talk about a power couple. We talked about food, The Local’s policies on localism, and exactly where our food will come from for that dinner. We talked about the Bourdain and Ripert show, and discovered that we were actually sitting next to Matt and his wife that night. We discussed C&O [who is catering our actual wedding], and learned that that’s where Matt got his start before opening The Local. There was talk of sous vide, Tom Colicchio, why vegetarian restaurants won’t work in C’Ville, and Top Chef in between bites of rock fish, steak with gorgonzola and artichoke sauce, stuffed local acorn squash, seaweed salad, roasted chicken, apple cobbler, beets and Caromont goat cheese. It was food heaven.

And then, we talked about Lost and The Wire. We had the same feeling that we had with Tahni, our photographer – we were comfortable talking about random things [with her it was Mad Men], and we knew our tastes and visions meshed.

We left The Local yesterday afternoon stuffed, excited, and with even more respect for the place than we already had. I immediately started laughing as we waddled out the door, and we asked one another why we ever eat anywhere else. I’m confident that Shaun and I are putting together a wedding that will showcase to our guests everything we love about Charlottesville, down to the a.m. fog mushrooms in their pasta.

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Categories: Food, Wedding

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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  1. Kale Pairings | Ryes and 'Shine - January 22, 2012

    […] and manchego cheese. We both agreed it was the best part of the meal. Then, when we sat down with Chef Matt at The Local last week, Matt told us all about the Devil’s Backbone beer dinner they were hosting and his belief […]

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