Arnold Zwicky's Blog

(Mostly about food.)

Ned Deily and I had lunch at the local Gordon Biersch on Wednesday, and I got him to take a photo of my meal, the Tapas With Flatbread, because I thought the presentation of the dish was so attractive. (That’s the noun presentation ‘the manner or style in which something is given, offered, or displayed’: the presentation of foods is designed to stimulate your appetite (NOAD2), used especially of food.) The photo:

(The GB site has a photo but it’s not as good as this one.) From the site:

The traditional snacks of Spanish cuisine, the original tapas (from the Spanish tapar, “to cover”) were pieces of meat or bread used to cover wine glasses between sips. Restauranteurs [note the spelling, which very often replaces restaurateur] were quick to notice that the salty tastes of the meat and bread led to more wine sales, and tapas have been a staple ever since. Our appetizer leans to the eastern Mediterranean with a selection of flatbread, hummus, bruschetta and olive tapenade, all perfect companions to a glass of wine or one of our handcrafted German biers.

The main ingredients — the yellow hummus, the bright red bruschetta, the dark purple olive tapenade, the golden pieces of flatbread — come with bright green arugula salad. The colors, the textures, and the tastes are all nicely contrastive.

Ned tried something from the new seasonal menu (these offerings change every three months or so) rather than the regular menu: the Superfood Salad:

Fresh kale with blueberries, toasted smoked almonds, Craisins and feta cheese tossed in lemon vinaigrette.

It sounds odd, but Ned says it was wonderful. GB’s little photo:

This entry was posted on April 5, 2013 at 9:42 am and is filed under Language and food, My life. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.