Gab:
Empty coffee cups and wine glasses, two clean plates and a very full and happy Michael and Gabby resting contentedly on plush pillows in the corner booth: That was the scene at the end of a wonderful evening at Geronimo, Mobil’s only four star restaurant in all of New Mexico. If Mobil is looking for personal testimonies, we gladly submit ours.
The decision where to celebrate one year on the road and seventeen years in remission was a difficult one, particularly since Santa Fe, New Mexico probably has more gourmet restaurants than gas stations. We searched the internet, the local papers, even the ad-filled magazines supplied by the hotel. We took a scouting mission the night before, circling the Plaza, memorizing the menus posted on doors. It doesn’t matter where we started; what matters is that we ended up at Geronimo.
We were warmly greeted at the door of the small white adobe house on Canyon Road – a place we hadn’t explored the previous evening. The menu looked so good, the atmosphere so inviting, we just had to ask: “Do you have any seating left for this evening? Oh wait, are we dressed ok?”
Yes and yes the maitre’d smiled. And in seconds we were seated at a spacious corner booth. Linens white and crisp. Fresh flowers on the table.
We leaned on the large pillows placed around us and continued to peruse the menu. Reading the menu is my favorite part of dining. I hate to be rushed. I like to picture each dish in my mind, try to envision the colors and blending of the ingredients listed and how they might taste. Then I move on to the next selection and do the same thing. Lucky for Michael, Geronimo’s menu is short and sweet. It is printed daily to reflect that night’s options.
We ordered the organic spinach salad with fresh strawberries, Maytag blue cheese and apple vinaigrette to share. Michael chose the Mesquite grilled “Maverick Ranch” filet mignon of beef with country ham and Reggiano butter gratin, baked provolone potato cake and Creole mustard veal sauce and I asked for what I had been dreaming about all day, their signature dish: Peppery elk tenderloin with apple wood smoked bacon, roasted garlic fork-mashed Yukon gold potatoes, sugar snap peas and creamy brandied mushroom sauce.
Is your mouth watering? Ours were. Giddy. We were simply giddy. We ate our freshly baked bread and sniffed our wines, just savoring the moments before our food arrived.
Two large plates emerged quickly from the kitchen, each a stunning presentation. The sauce anchored the potato and vegetables which in turn held the centerpiece, the delicious portion of meat. The serving size was substantial, giving us plenty of opportunity to try each flavor and each combination of flavors on our dishes. We were enjoying every minute of our anniversary celebration.
We ate our meals as slowly as possible, savoring the tastes and cutting the meat into smaller and smaller pieces so it would last longer. Each plate was a perfect combination of textures and flavors complete in themselves. Had we asked for the check after our last bite, the evening would have been delightful. But this was just the beginning.
Because of a misplaced salad, we were presented with chilled glasses of dessert wines, compliments of the house. One was an Antiqua Muscat de Frontignan, the other was a Grahams 20 year old Tawny Porto. Dessert wine! I’ve never had dessert wine. We waited excitedly to see just what we were supposed to do with these treats.
The answer came soon enough. Placed in front of Michael was a brown sugar crème brulee with fresh raspberries and oranges to be paired with the Muscat. For me, a flourless chocolate cake with raspberry Chambord syrup and freshly whipped cream to go with the Porto.
Are we so transparent? These are our favorite desserts. Somehow the sweetness of the dessert wines brought out the rich bitterness and solid texture of the chocolate cake and the creaminess of the crème brulee even more. So this is dessert wine. Two fresh cups of coffee also appeared at the table to help us wash down our delectable desserts.
Our server was fantastic. Professional and friendly, his wine recommendations perfectly suited our meals, his gifts greatly appreciated. How did he know which sweet was whose weakness?
Geronimo’s chef, Eric DiStefano is from Hershey, Pennsylvania. Born and raised just down the road, apprenticed and later chef at the beautiful Hotel Hershey. We felt even better about our decision knowing we were supporting a fellow Pennsylvanian. PA represent!
Tonight was indeed a special night. Thank you Jill and Mike and Mark and MaryAnn for this anniversary gift. Thank you Chef Eric DiStefano and the staff of Geronimo for making us feel so at home as we commemorated one year away from it.
www.usa-c2c.com
(c) 2005