A mixture

The title above only in part refers to the food, it also covers several meals, eaten out, in different venues. Since the last posting we have eaten in peoples homes, country clubs, parties, benefits, restaurants and even our own kitchen and dining room.
Some of the interesting meals, available to all, are as follows( no place we haven't been before):

"Otto's" 521 Main St. Covington KY. One of our real homes away from home. On this visit, with another couple the other man and I split the terrific Fried Green Tomato's, cant imagine starting a meal at "Otto's" with out them,  the Pasta special, pasta in a light cream and white wine sauce with large shrimp, fresh tomato's and spinach plus Parmesan  and Romano cheese; as well as an order of braised, bone in, short ribs, good but not as tasty as my home cooked ones.( I admit to being prejudice.) Marilyn had the excellent Tomato Dill soup and the Kobe beef sliders; three, with different toppings.

Another night we met friends at "M. Wood Fire Oven" 3514 Erie Ave, Hyde Park. We find "M" to be much improved for the early days of it's operation. The selections have broadened and the food is both interesting and flavorful. Most people build a dinner around their wood fired, oven Pizza's but this is neither necessary nor the way to sample their many different items.
That night Marilyn and I split a Mushroom Pizza( they have four different sauces and all are available upon request) with a pesto base. We also shared the Cauliflower Gratin, a mixture of Cauliflower and Brussels Sprouts in a rich, cheesy, cream sauce, the whole dish topped with bread crumbs and pine nuts and then baked until brown and golden on top. Seasoned well this certainly calls for an accompanying drink, in my case a dark beer.

Lastly it was off to "Nectar" our neighborhood, chef run refuge, at 1000 Delta Ave, on any night they are open ( Wed. thru Brunch on Sunday). Julie Francis, the chef sent us a taste of her freshly made chicken liver pate ( she will not use frozen chicken livers), to start our evening, with our drinks. For official starters Marilyn and I split a beet and kale salad, ( beets, kale and Brussels sprouts are the "hot" 2013 items) and Cumin spiced roasted Cauliflower,  served with a fruit salsa. My main course was Sea Bass, reminiscent of Artic Char( the Salmon family) served on a bed of lentils in a very light, clear, curry sauce. Marilyn had the roast chicken, from whence came the livers for the pate.
For desert, the table, even the Gluten free party, split an order of delicious cinnamon doughnuts and molded chocolate moose. Some finish.