Tonight Jeanette and I had a date night. Our good friend Donice gave us a dinner for two to a place I had never heard of: 360 Bistro. I was not planning on writing about our date, but then I tasted the food!
One of the past times in the Hays household is watching Food Network, so we are always looking for awesome food. To start off the Menu is a showcase of seasonal and local finds (at the bottom of the post is a link to the website where you can find the menu). When we sat down and looked at the menu we knew we had found a winner.
The menu not have been what the greater health community would call "healthy". Low in fat no, but high in flavor and whole food yes! As we look to become WELL we may tend to think of needing to only eat foods without 'this' and with more of 'that', and in most cases this is very true. Yet after eating this meal, both Jeanette and I wanted to share another layer of what makes a meal well and healthy - THOUGHT. Thought was put into each of the plates below. Not just ensuring the food will taste good, but what is responsible to put on the plate. Our chef though to cook as local as possible, thought to make portions small but rich, thought to make sure that preparations highlight every ingredient used.
In retrospect the most important thing I took away from the meal regarding wellness is this: I would much rather have a well prepared, fresh, and seasonal meal that may not me good for me over a thoughtless healthy meal any day.
Needless to say - regarding 360 Bistro we where impressed. Check out the photos and our menu... and be sure to book a date!
www.360bistro.com
P.S. Jamie - you where outstanding!
The food: Again, not the picture of health, but good for all the right reasons
Drinks
Thomas: Acai Tini - refreshing and not to sweet
Jeanette: Blackberry Mohto - Perfect balance of sweet and mint
Starters
Thomas: Steamed Prince Edward Island Mussels in Fennel Broth, Pernod, Tarragon
Jeanette: Zucchini Soup - Homemade all the way!
Salad
Johnny Howell Farm Tomatoes with Fried Bonnie Blue Goat Cheese, Micro Basil - You know when a Chef cares when they use local food. The tomatoes found in the salad are found in a farm in Tennessee and the cheese is also local. When you cut the fried cheese ball it yielded a creamy dream of goat cheese. I spread this over the tomato and left my body for a moment.
Entries:
Thomas: Bonnie Blue Goat Cheese Raviolis with Pine Nuts, Grape Tomatoes, English Peas, Lemon - This was a suprizing combonation. The cheese was so rich, yet wonderful.
Jeanette: Eden Farms' Bone-In Berkshire Pork Loin with Brie Mac n' Cheese, Apple Slaw, Tomato Molasses - Again, local food matters! The pork was cooked to perfection. 2.5 words: Mac n' Cheese; enough said.
Finish:
Thomas: Artisan Cheese “Trio” Accompanied with seasonal fruit compote - The three cheeses where paired perfectly with the fruit.
Jeanette: Dark Chocolate Cheesecake with Strawberries & Chocolate Sauce - The crust was awesome.
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