McCormick & Schmick’s

Of all of the things I did at Eat, Write, Retreat, EAT was definitely one of the things I did the most. Between the opening reception, Capitol Hill Food Tour, swag bag snacks, and free hotel breakfast, I wasn’t feeling hunger pangs that weekend!

Saturday morning was busy, with a fabulous food writing session by Monica Bhide, and by the time that was over, we were ready for some sunshine and food.

Lunch was scheduled for a few blocks away at McCormick & Schmick’s, a seafood restaurant I have eaten at and enjoyed many times in Boston. The very warm and sunny walk was glorious, and we were welcomed to tables set just for us.

Mirassou provided the wine for the lunch. I love wine at lunch; it makes any occasion feel special, and it reminds me of being in Europe. In short, Americans should have more wine with lunch.

We started with a cool, sweet glass of Moscato and a warm welcome from the chef, who explained each course and told us a little bit about the farm fresh ingredients used.

First up was an anchovy and roasted beet salad. It was beautifully plated with some lovely reduced balsamic vinegar. I did not care for the anchovies, but I did try them! I loved the sweet beets, greens, and the balsamic. I thought the Moscato was a little too sweet for the first course, but that could just be me. I still enjoyed it!

Next up was a flaky, fabulous wild halibut with mushrooms, baby bok choy, in a miso broth. Bok choy should definitely be used more often! The fresh halibut had a salty flavor from the miso, and the mushrooms really rounded the whole thing out with their earthiness. The fish was paired with Mirassou Pinot Noir, a great choice if you are having fish and dining with red wine lovers. Deep cherry flavors and a nice acidity made this a great wine for pairing with the main course.

Ooof. After all of that, there was more wine and dessert! Look.at.that.dessert. Strawberry rhubarb shortcake with a homemade biscuit was topped with mascarpone cream and vanilla ice cream and paired with a stunning Mirassou Riesling. I think the Moscato would have gone better with this little bowl of heaven, but with its crisp, stone fruit flavors the Riesling was a perfect wine for a hot day.

Our Eat, Write, Retreat swag bags included a couple of gift certificates to McCormick & Schmick’s, and I can’t wait to use them for oysters, chowder, and beers, my favorite things to get at the McCormick & Schmick’s bar.

Another win for the Eat, Write, Retreat attendees, and another huge thank you to the planners!

Are you a seafood fan? What is your favorite type/preparation?