I walked in and was greeted by Norma who took care of us for the evening. She was sweet, personable, and immediately made me feel welcome. Soon after I arrived, I was joined by Dana Bryson, owner of Village Inn Event Center, her husband Keith, and Forsyth Woman magazine’s Keela Johnson. Keela and I were introduced to Crosby Pub & Restaurant’s chef, David Miranda.
Chef David trained at the Culinary Institute in Mexico and has traveled all over the world to share his culinary expertise. And he is a package deal! His lovely wife, Heidi, is a member of the team and contributed to the success of our evening. There was no doubt that we were in for a treat!
The evening began with a basket of flaky, buttery croissants that were presented with two types of butter compounds: a garlic butter with Italian herbs, and butter with lemon and tarragon. The butter was soft and the perfect complement to the delicious croissants!
Next, we were served the Asiago Potatoes. This is a dish that takes the simple potato and turns it into a sophisticated appetizer. Red potatoes were halved and, with part of the flesh scooped out, the Asiago cheese blend melted perfectly and was browned just enough.
As we studied the menu and planned to order, Keela mentioned that she could not have any gluten or dairy (I ate her Asiago Potato since she couldn’t…the sacrifices I make for my boss, ya know?). Chef David came out to the table to discuss her dietary restrictions, as well as the types of things she liked, and told her he was happy to create a dish especially for her!
While we were waiting on our entrees, Chef David prepared a new dish for us to try that wasn’t even on the menu yet (though Dana has assured us that it will be added as soon as possible!). He made two versions of a pork enchilada with cheese, corn tortilla, and avocado that was, in a word, incredible. And because he is so diligent about catering to the needs of each customer, he made a dairy-free version for Keela! The four of us scraped the plates clean.
At that point, I had to force myself to slow down. Keith recommended the pasta primavera with steak so when I was presented with this elegant dish, I was glad I had saved room! Penne pasta coated with creamy chipotle sauce, mozzarella cheese, and garlic-rosemary croutons, and topped with the most tender cut of steak I’ve ever eaten.
While I heartily enjoyed my pasta primavera that I split with Dana, Keela had salmon with roasted red pepper marmalade and sautéed vegetables. The presentation of the dish made it almost too pretty to eat, but we each tried a bite of her salmon and it was flavorful and perfectly prepared! When it came time for Keith to choose, he opted for wings! They smelled amazing and the ranch dressing for dipping, made by Chef Heidi, was fantastic!
And then… there was dessert. Chef Heidi presented us with her signature molten lava cake with vanilla ice cream. Diet-schmiet. Let’s call the whole thing off and grab a really big spoon. There’s always room for this amazing dessert! It was every chocolate-lover’s dream come true.
So Rosey, for your sake, I’m sorry you missed this amazing meal! But any time you need to send me to The Crosby Pub & Restaurant, I am there! And dear readers, please be sure to make plans to go soon! Ask to meet Chef David, Chef Heidi, and the other chefs that round out the team – Chef Araceli and Chef Romeo! I promise, you won’t be disappointed! Please let them know that Denise sent you!