I am running on fumes.

The weekend was exhausting. After walking all day Saturday a group of us went out to celebrate St. Patrick’s day. Let’s just say, I’m not as young as I use to be, but I pretended I was. And paid the price. But is was a lot of fun!

Last night (Monday) was a really special event. The leaders of AppCampus hosted a dinner party for us. It was called the “Design Excellence Dinner”. The night was about being excellent when designing our apps including the look/feel and user experience.

There was a comparison to excellence in food. In order for someone to be excellent in the food industry they…

– First need to learn to cook… other people’s recipes

– Then they learn to modify recipes and add their own influence to make them unique

– Then they learn to create their own recipes

– Then they learn to create a language using food

And so they showed us this in action. They invited in some outstanding chefs and a wine expert. And we had an amazing dinner of several course with champagne or wine before (and after) each course. Not just normal food. And not just normal wine. For example the champagne was from the top 1% of stock of champagnes.

The course started off with this dish that was an egg yolk cooked in the shell with a foam on top. I would be terrible in describing exactly what it was, but beforehand the French chef explained that the eggs themselves came from a very small farm specializing the low quantity/high quality eggs. It was amazing to here.

The eggs before they were cooked

The eggs before they were cooked

The second course was a sashimi with a white fish from Finland. Raw. On the plate was a gelatin made from granny smith apples and several other ingredients that included salty things and things of different textures and flavors. I wasn’t sure I’d like it, but it was also fantastic!

Sashimi

Sashimi

 

With each small course a matching wine was brought out and discussed. When done right matching wine with food is that type of unique experience that cannot be easily duplicated. And it makes the food I have been eating seem like cardboard.

The wine kicking in

The wine kicking in

We had one female guest – one of the coaches, Pauliina. She reminds me a lot of Deb. Loudest laugh in the room and highly infectious. Everyone was laughing just from hearing her laugh. She even got us up dancing to some Brazilian music that Danielle queued up.

The main course was a French dish with beans, prosciutto, and smoked pork that was out of this world!

pork

 

Pork part two

Pork part two

Dessert was an amazing pastry with fruit syrup and some sort of fancy liquor.

Dessert

Dessert

I am hoping for an early bedtime and lots of sleep tonight. But then again, I’d trade it for another night like last night!

 

 

 

 

 

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