Robin Garr wrote:Whiskey Bent Valley Boys will appear at the Westport General Store Saturday
December 13th at 7pm.
Come on out and enjoy the energetic roots music by the warmth of the wood
burning stove.
Gina, a close friend and I enjoyed an excellent meal accompanied by fine "Bluegrass" tunes.
Not in the mood for salads we started with Baby Hot Brown tapas and steamed Mussels in garlic wine butter sauce. The Baby HB's were delish. A dinner sized plate carried roughly five or six mini HB's about the size of the palm of your hand. This classic combo was much to my liking. The creamy Mornay was just the right amount....nothing swimming. Finished under a broiler or salamander to a crispy, oozy finish. If one ordered as an entree for $8...inflation buster! Fine Southern Tapa indeed. The steamed mussels were a generous serving of Prince Edward Island bivalves in a rich, thick garlic wine sauce. The sauce could have been warmer for my liking but was devoured in short order.
Our Friend and I were in the mood for Bison. We both ordered the rib-eyes. Gina ordered the Southern style pork loin chops. A generous portion of thick sliced center chops were lightly breaded and pan fried to a crispy, yet still moist finish. Accompanied by collar greens and mashed taters covered in a proper white milk gravy. She declared "comfort food" perfection. Our rib-eyes were both ordered medium rare. I choose blue cheese coleslaw and Weisenberger grits for my sides. I'm unsure of my friend's sides as I was too interested in my plate and fine Bluegrass tunes from Whiskey Bent crew to notice. Upon arrival I was a bit unsure about my steak. While I'm sure it was a good 10-12 ozs. portion, I was alarmed at it's thin cut. My initial concern was "this maybe too done". It was a perfect medium rare.
. The béarnaise was a light version that allowed the bison to shine through. I have used Weisenberger products for years but was a bit put off by the long cook time suggested for their grits. Be patient folks. They were some of the best I've tasted. The blue cheese coleslaw was a very well balanced combo of tastes. Not at all over powered by the cheese.
Dessert was passed in order to enjoy libations while listening to the band. Gina and friend continued with beers and MacMurry Pinot Noir while I sipped Booker neat. It was a perfect end to a fine repast.
Will Crawford greeted us upon our arrival and visited our table a couple of times during the night. He's an interested and involved owner. Our server, Jeff was attentive without hovering.
I'm sure we will visit Westport General Store many times. A note to those concerned about the distance......we left WGS at 10:05 PM. Dropped off our friend in Goshen with a quick farewell and were pulling in our Sunnyside driveway at 10:48. Traffic was light for Saturday night but 43 mins with a 6-7 minute detour was not bad at all.....especially to sample really GOOD Southern cuisine and enjoy some Kaintuck roots music.