![]() ![]() Chef Tyler starts and ends the evening’s savory courses with his favorite Wagyu Beef, before Chef Jennifer treats us to her dessert. ![]() Tonight’s Tasting TBL quote, found on the back of the menu is by Will Guidara: “Hospitality gives us the opportunity and responsibility to make magic in a world that desperately needs more of it.” The menu has four savory and one dessert course. Our server graciously changes the channel so season ticket holder, Ross can watch his team, Florida Panthers in the play-offs. We arrive early and have a before dinner drink in the bar space, on comfy sofas and a coffee table between, under a large screen television. Our goal is to inspire our friends to face their fears with us.” Thoughts run deep at Dread River. “It is a challenge just waiting to be accepted. What’s with the name, “Dread River?” It symbolizes “the chasm between us and where we wanted to go, the relentless torrent of issues and roadblocks, and the frigid fear of failure.” Thus, the word, “dread” is juxtaposed with inspiration. ![]() Tonight’s dinner is held in the event space at Dread River Distilling Company, which is a first visit for the four of us. With both “boys” home for Mother’s Day weekend, Kev and I treat them to Friday Night Five Course, Tasting TBL’s Supper Club, to celebrate Jordan’s May birthday. And since then, our sons, Jordan and Ross have wanted to attend. I first shared the magic of Tasting TBL with a review of the Saturday 10-Course Dinner months ago. Chefs, Tyler and Jennifer Lyne synthesize magical flavors into culinary art at Tasting TBL. ![]()
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