My mother will be so proud

Last night Kent and I celebrated our anniversary by having dinner at Tremont 647. We opted for the Chef’s Tastings (five course) with the wine pairing. As Kent said, there was remarkable freedom in not deciding what we were going to eat or drink. All we had to do was inform the chef of any allergies. Given my recent throat closing experience with shrimp and my previous, known, issues with scallops, shellfish aren’t in my diet anymore. Otherwise we didn’t put any restrictions on what we were served.

My mother (and to be honest, my husband) will tell you I’m a picky eater. It’s true, I’ll own that label, although I do my best not to inflict my pickiness on anyone else. So I put a lot of trust in the chef's selections and to be honest, I wondered if I would regret it.

I’m pleased to say I ate—and liked—almost everything we were served. I gently pushed the braised spinach with garlic aside (I cannot abide spinach in any form or at any stage in the growing process). I also gave Kent all the bananas in the banana cream pie—I grudgingly eat bananas but they have to have a fair amount of green on each end and not taste like bananas. Honestly the only reason I do eat them is because they are a cheap, readily available source of potassium. Otherwise I find them vile and can’t understand why anyone would eat them or put them in banana bread.

Anyway.

The best part of the meal, aside from being with Kent (and I mean that so don’t roll your eyes), was the wine pairings. We are not particularly good at pairing wine with food; we tend to drink big, bold reds with everything even after reading Food & Wine for years. The pairings worked for me for all five courses although Kent didn’t think the port with the banana cream pie worked. It’s probably because he actually ate those bananas, silly man.