Indulge 2013!

So once again this year Brad and I headed down to the beautiful town of Saint Andrews for the 2013 editon of the Indulge NB festival. I think this was our third time to attend the decadent weekend on the coast. Usually it's held the weekend after Canadian Thanksgiving (which is this weekend, incidently), but this year the organizers decided to hold it the weekend before Thankgiving (Oct. 4 to 6). As usual, we went with our good friends Paul and Ron. We took last Friday off and arrived in Saint Andrews around 4:00 p.m. Brad and I and Jasper checked into our room at the Inn and then hooked up with Paul and Ron, who were staying in a cottage down the street a bit. The weather was beautiful (sunny and warm) the entire weekend, by the way. Between 5:00 and 7:00 p.m. on Friday, a lot of the shops and restaurants on the main street had appetizers and wine and other drinkables on hand for $2 a pop. It was a great idea, but we ate more than we should have, as we had a 7-course meal booked back at our Inn at 6:45.

Here is the menu from Friday night:

Glass of sparkling wine served with
Buttercup Squash purée
(vanilla infused, parsnip crisps, prosciutto dust, parsley oil, micro greens)

Glass of Sauvignon Blanc served with:
Croque Madamme
(crushed baby potatoes with olive oil, crisp bacon, chiabata crouton, arugula, soft poached egg with mustard ice cream)

Lobster Cake
(wasabi sour cream, potato "swiss cheese", corn shoot)

Charcuterie
(prosciutto wrapped pork terrine, Waldorf salad, Sauce Cumberland)

Bay of Fundy Scallop
(Bay of Fundy scallop, quinoa tabbouleh salad, sweet potato silk)

Glass of Shiraz Cabernet served with:
Surf & Turf
(Pork tenderloin filet in parsley panko crust, blueberry jus, scalloped potatoes, blackened salmon filet, saffron beurre blanc, baby carrots)

Glass of ice wine & brandy served with:
Sessert Sampler Trio
(Rote grütze with crème Anglaise, Baileys cheeze cake, hazelnut truffle)

All that was just $75 (including drinks), and for good measure, we had another couple of bottles of wine to wash it all down. Needless to say, by the end of the meal we were stuffed! Brad and I walked back to Paul and Ron's cottage for a night cap and made it back to our Inn around midnight.

I'll recap Saturday soon!