Mini Food Review: Artists Point House-made Yukon Gold Potato Gnocchi

For my last visit to Artists Point, I made a conscious effort (EFFORT) to go meatless. I can often be found ordering the largest piece of roast beast a restaurant has to offer-raging carnivore here folks. But for this meal I wanted to try some of the vegetarian options that were available (note: when I say vegetarian, I do not mean vegan-as this dish has dairy.). My entree choice was the House-made Yukon Gold Potato Gnocchi. Let me start by saying there are a few things in this world that I love, but rarely get because it's a tricky dish to prepare and commercial preparation can usually do more harm than good. Gnocchi is one of them. While in theory gnocchi is easy enough-execution is another story. What I am looking for is a light, fluffy, tender (NOT chewy) dumpling that doesn't hit my stomach like a lead pellet. Artists Point gnocchi brings it's A game. Prepared & cooked to perfection, these little gems were flavorful too. Perfect amount of salt & pepper, a light potato flavor more still maintaining the traditional dumpling taste gnocchi should have. As further proof of their deliciousness (and the chef knowing they hit a home run) the sauce is a very light butter sauce. Almost more of a glazing then a full on sauce. This dish is enhanced by a selection of fresh, tender vegetables. English peas, chanterelle mushrooms, heirloom carrots & sweet corn nage** are plentiful in this dish and you really need to get a let a bit of each in each bite.There are also little globs of fresh ricotta throughout this dish, adding a bit of tangy dairy to the plate. Personally I could have done without it, or would have preferred it was seasoned, but I am not a big fan of naked ricotta. The issue is seasoned ricotta would have thrown the balance of the flavors off, so next time I will probably just request it be left out of the dish. There is a slight sweetness to this dish from the carrots, corn & English peas and what I believe is the use of sweet cream butter in the sauce. The mushrooms provide a wonderful earthiness, but being a milder mushroom-it's not overbearing. This dish proves that vegetarian can be nothing short of amazing. And if you're not ready to give up meat entirely, I would suggest sharing this meal as a pasta or even appetizer course, but do give it a chance-you will be pleasantly surprised.

**Sweet corn nage is a fancy word for a method of preparation. Basically it means that the corn was prepared in a broth most likely with shallots, butter & wine (usually white). The broth & corn are then added to a dish.

Mini Food Review: Artists Points' Smokey Portobello Soup

Ever think about something and just the memory of it makes you smile? Yeah-this soup has me sitting here smiling just remembering how off-the-charts good it is. Let me start by saying that although you're are going to not believe me-no pork is used in this dish. There is a disagreement as to whether this soup is a true vegan option or not. I was told that it is a true vegetarian dish, others have been told chicken stock is used in the preparation. This is actually often the case with a lot of "vegetarian" soups. If you are a vegan, I would recommend speaking with the chef, simply because menus & preparations change and the truly vegan version of this soup could be the most recent version. But with this soup the bacon-like flavor comes entirely from the smoking of the portobello mushrooms used in the soup. The nice meaty, earthiness of the portobellos-both smoked and fresh, is tamed by silky heavy cream. Onions lend a full flavor & sweetness to the dish and the whole thing is kept from going flabby by the addition of white wine. I am guessing it's Chardonnay-or at least that's what I would use, because the oakiness of Chardonnay would blend nicely. Topped with roasted shitake mushrooms, which give the soup a nice bit of chewy texture and chive oil and creme fraiche that cut through the very mild heaviness of the soup without over-powering it. This soup it good on every level. It is filling without making you sluggish, like many cream soups do. It is flavorful without being salty or too smokey. And it will leave you contemplating ordering another bowl. Seriously contemplating.