Woodlands inn and resort facebook,n scale 4x8 layout plans,ho built models reviews,virgin trains uk history - PDF 2016

01.10.2015
Enjoy a refreshing selection of cocktails, premium liquors, imported and domestic beers while listening to live entertainment. We had a slew of pressing questions going into the meal due to the departure of Ken Vedrinski, The Woodlands’ long-time chef, who left earlier in the year to open Sienna, an Italian fusion restaurant on nearby Daniel Island.
So when you need a place that’s as comfortable as good conversation, The Executive Lounge is the place to be. It’s a great place to catch up with friends or simply enjoy a drink, it has the atmosphere to match any occasion!
And maybe most importantly, would The Woodlands still serve those incredible cheddar biscuits, Vedrinski inventions? Chef Ken’s amuse bouche was a slice of homemade sausage with a dollop of garlic-tapioca pudding and half a cherry tomato.
In the distance, I saw a waiter navigating the dining room with a large basket in one hand and tongs in the other hand. When he reached our table, in French-accented English, I heard the words I longed to hear, “Cheddar biscuit?” I ate three of those suckers, and one harvest wheat roll to boot. They also still had the “butter pyramid:” sweet cream on top, herb-garlic in the middle, and honey-pecan on bottom.
Sweet cream sat this dance out.Our second answer wasn’t long to arrive either, as Stephane sidled up to our table and presented my father with a phone book-thick wine list.
After some back and forth between Stephane and my step-mom, we settled on a very nice bottle of red wine made using Cabernet Franc grapes from France’s Loire Valley, which complemented our meal nicely.


A food writer I know who’s eaten at The Woodlands hilariously captured Stephane’s approach: “Why can’t people understand my beautiful wines?” We do, Stephane.
Stephane is so passionate about running, he once ran the Kiawah Island Marathon in the morning and then worked a full shift at night. He conceded that might have been a bit much.As always, we each got different appetizers, entrees, and desserts, wanting to try as many offerings as possible. To start, I ordered “Country Farms quail & seared foie gras, wild boar-lentil ragout, maple balsamic,” a dish combining three meats and my favorite legume, lentils; how could I lose?
A whole, boned quail teetered on a slab of foie gras and was served over a bed of boar-studded lentils, rich but clean-tasting and delicious. My dad and step-mom both ordered “Woodlands” signature Caesar salad, pecorino “crackers,” fresh anchovy,” which is the third incarnation of the salad I’ve seen served at the Woodlands. It involved thick sheets of romaine, surrounded by three pecorino crouton rings, plated with coiled white anchovies, a quail egg over easy and two dots of the brown dressing that’s often used in Nicoise salad.
It was certainly the most visually stunning salad I’ve ever eaten, and just as tasty as The Woodlands’ past Caesars, which included one that stood upright, jutting out of a cylindrical crouton base. For my entree, I ordered “Pistachio roasted venison loin, date jam, goat cheese “pudding,” sweet onion reduction,” which was one of the best red meat dishes I’ve ever eaten.
The two cuts of venison were so lean and tender, coated with crushed pistachios, which added a subtle sweetness. There were also two little chunks of grilled cauliflower topped with a sweet cippolini onion.


My father ordered the “Sauteed local gray grouper, shell bean-smoked duck stew & parmesan essence,” but he wouldn’t give me a bite. My step-mom, from the tasting menu, ordered the “Cocoa bean & mint crusted lamb loin, rutabaga puree, spiced cabernet jus,” incredibly tender, flavorful meat, rubbed with cocoa, almost like a mole. Unlike my father, she gave me several chunks, which were very good, just not as good as the venison.Our palate cleanser was an eggnog parfait, basically eggnog pudding, delicious. I can’t remember if Pastry Chef Sheree McDowell was here last year, but she prepared incredible desserts. We also enjoyed the super-dense, but somehow not overly rich “Chocolate-pistachio “bombe,” Grand-Marnier anglaise,” so great it glowed.
They were all sensational, and very different.We each had a decaf caffe latte, the only standard item we consumed all night.So what did we learn from our meal? Crawford, hasn’t been there long, and was given a supreme challenge in following up local legend Ken Vedrinski, but his cooking is just as dynamic.
Stephane (who loves both chefs) claims Ken used more butter, which made the food heavier, and that Scott uses no butter, so it’s cleaner tasting and goes down easier.



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