I started off with a white sangria. Must have been made with white zinfandel. I was not looking for fine wine but a refreshing drink and it was all of that.
This was heaven. Mussels Josephine. PEIs sauteed with tomatoes, garlic, basil and lemon white wine sauce. The mussels were nice size and meaty. The acid of the tomatoes played off well on the slightly sweet sauce and the anise of the basil tied it all together. I have not had mussels in awhile and this was certainly a treat.
For my entree I got a small portion (after all I was going to a food show with tons of samples) of sea bass in a lemon caper butter sauce, the veggie of the day (succotash) and garlic sauce covered whipped potatoes. Everything excellent. The sweet perfectly cooked sea bass counterpointed by the acidic sauce. The succotash nicely seasoned and the potatoes muy garlicky. I practically licked the plate