What ever happened to the tube top? Remember those? Man I sure do! In the eighties, the tube top was the garment of choice for young, unmarried women. Our party of four was the usual suspects and we were sitting in our normal spot Friday evening at the Fireside when this happy bit of wistful reverie got served into the conversation. I can't seem to recall what prompted this particular subject - but I do remember tube tops. No matter. As soon as I said it, I expected our wives to roll their eyes at me and put on that “you're so juvenile” facade they wear so often. Instead, to my surprise, what I got from them was a slightly embarrassed smile that said “Yeah, that was pretty alright.” Neal Smith had just turned the lights down to evening level in the bar. Otherwise, I think I might have spied a blush.
The evening was wrapping up. It wasn't late; about 9:30. We had spent the last three hours unwinding from our hectic week. We had discussed many issues - some serious and some, well not so serious. I had told a joke that Donna had read to me in the car on the way to the restaurant. It had made the e-mail rounds at her work earlier that day. It went over well so I started to tell another joke I'd heard somewhere until everyone reminded me that I'd heard it there at the Fireside a few days earlier. Now who was flushed – embarrassing! I can still remember the eighties though.
What a nice night this had been. The Beef Bourguignon had been truly inspired. I almost didn't have it. Our server had already described this special before I got to the table. I'm all about the specials and it's a rare occasion when I bypass them and order from the regular menu. That's my MO anywhere, not just here. Thankfully I overheard Lauren describing this dish to another customer.
I myself had never heard of it. “You know,” said Donna. “That dish Julia Child was always trying to make in that movie?” I looked at her with my best smarmy face and said “Oh was that in Transformers two or three darling?” That got me the eye roll. Patty came up then and asked if we were getting the beef special. “Shane,” she said. “I just had a regular customer in the dining room stop me and tell me it was the best dish he had ever had here.” Patty wore her usual glow of enthusiasm that was evident in spite of the dim lighting. “What do you think?” I asked her. “It's great, you will love it!” she said and she went on to describe the special making it sound well – special.
I guess it's far too late to make a long story short. That's not my way I admit. The Beef Bourguignon was in fact outstanding! It was simply one of the best dishes I've ever had at the Fireside. My only complaint? There was too much of it. It was one of those instances where although my hunger was sated halfway through the bowl, my appetite for this hearty delight saw it finished to the last. Tender beef chunks slow simmered in a red wine (burgundy) sauce. Don't call it gravy or you'll get smirked at! Generous bits of salty bacon, onions, and the truly elevating ingredient was deep fried mushrooms. All this engulfing an island of creamy whipped potatoes. No, I don't know French cooking from sheep shearing but when I saw this huge bowl of – stew? - I knew I had never seen anything that looked like it. I tore into it with gusto, which I think was appropriate. This was no measley morsel of duck liver pate placed artfully on a sliver of smoked salmon centered exactly on a plate of white china large enough to hold a boar's head. I refuse to say foie gras and if you think I'm making fun of pretentious dining habits – you 're taking my meaning just fine.
After I''d consumed several chunks of the beef, and a couple of crispy black mushrooms were downed, I jumped up suddenly and went to find Patty. She was coming from the dining room when I found her and she looked surprised to see me. The dining room is not my usual haunt. I grinned and hugged her saying that this should be a new Fireside signature dish! “Oy,” she said. “Do you know how much work it is to make this dish?”
Hell, I didn't even know it was a dish before tonight. But like a tube top, it's a classic and quite unforgettable! Hey! I think I know what prompted my tube top reverie.
I had arrived at my table in time to hear part of the other special. Cornbread stuffed chicken breasts topped with a creamy veloutè sauce. Obviously I heard....breasts stuffed into a creamy velour top. See, there's nothing wrong with my.......memory! Might need to get my hearing checked though.
But man, this recipe is worth it!! Any chance they are going to keep it on the menu?
Tiny!