|View from room at Inn|
|I love this statue!!|
After my breathtaking, tear-laced afternoon, we had dinner at Cedric's Taven, which is named after Vanderbilt's beloved St. Bernard. The service from everyone was superb, and free dessert was even better! The chef made sure I got an amazing meal even working around my gluten weirdness.
|BEST BURGER EVAH!!|
|Yeah, I know, I should've taken the pic BEFORE I started eating, but it was just too tempting. AND FREE! |
Biltmore Ice Cream bites covered in chocolate=Yummy Goodness
|Room Service, anyone? The bacon was, like, uber thick. Bacon Rules!|
|Part of the machinery involved in making the wine. That's where the grapes are crushed.|
We finished off our trip with dinner at the Inn's Dining Room. It was a little intimidating at first, because we don't usually dine in this manner (read: our meal didn't come in a bag or a box.) They started us off with a palette stimulating (their words, not mine!) demitasse of cauliflower and asparagus cream soupy thing. Don't know if it stimulated anything, but it was delish. I got an amazing salad with greens from their farm, goat cheese, cranberries, and walnuts. For dinner I got the Filet Mignon with potato/cauliflower gratin. I can't do it justice, but we'll just label it as orgasmic and you can imagine it. The server was dressed in a suit and tie and catered to our every need throughout the meal, including the gluten thing. He brought me a rice flour bread and checked with the chef on everything I ordered.
After dinner, we ordered dessert and coffee. While we were waiting, they brought a lemon sorbet to cleanse the palette for the sugar rush we were getting ready to participate in. I love that term: Cleanse the palette. Truthfully, I could have finished a garlic bulb and I'm always down for some sugary goodness. If there's sugar, I'm not picky.
Kevin chose three sorbets: Georgia Peach, Pear, and Grapefruit. They were divine, to say the least. My dessert was a work of art. I loved the care and precision that had, obviously, gone into it. It was a pistachio souffle with cream anglaise. On the side was a small cone of peach sorbet rolled in pistachios. The server opened the top of the souffle for me and poured it full of the cream anglaise. Dear God, when I die, please let that be served in Heaven (assuming, of course, that's where I'm headed.)
|Simply, there are no words...just, none. Sweet pastry gods, I thank you.|
I think it's important to step outside the box every now and again. When I suggested going there for our anniversary, my better half thought it would suck donkey eggs. Our theme (everyone has a theme for trips, right?!) was to step outside the box. When we would discuss doing something, if one of us started to get icky about it, the other one would say "Step outside the damn box!" We managed to have a marvelous time and added another memory to wander back to when we are old and gray. Outside the box is good.
|The love o' me life!|