Hooray for Indoor Plumbing!

FINALLY! We finally got our plumbing permit and Scott (Traditional Plumbing) and crew are happily drilling holes all over the place. The refrigeration guys are in the basement scratching their heads over how to build a walk-in in a 66" high basement, and the electrician is trying to work around it all. Meanwhile at RCC we are struggling to unload and shelve hundreds of bottles of bubbly in anticipation of NYE. Struggling meaning it's hard not to "remind" ourselves of the variety of Champagne styles out there via constant sampling. Good thing that magnum of Lassaigne Blanc de Blanc doesn't arrive until later...

Secco Winter Menu Trials

Last night we took a break from construction and holiday madness to indulge in some necessary bacchanalia: testing out dishes for Secco's opening (winter) menu. That's as close as I'm going to get to naming a date ;)

Chef Tim blew us away with just a handful of creations. Obviously I'm biased, but there are going to be some very happy foodies in RVA in a few months! Here's a sneak peek at the preliminary round (iPhone take it away!):

Roasted almond & garlic soup with roasted grapes, chanterelles, creme fresh & almond oil.



Amuse of Gravlax with slivered red onion, fresh dill, creme fraiche.



Mackerel escabeche.



Duck terrine with sultanas & pistachios, wrapped in prosciutto di parma, with gala apple compote & toasted baguette.



Squid ink colored cappelletti stuffed with baccala montecato; romesco sauce and crushed toasted hazelnuts.



Fonduta: Comte & Tavoliere with kirschwasser.



Duck confit, sauteed brussels sprouts, battered/fried cippolini, duck gelee with verjus.



Finally: Catalan bread pudding with caramel sauce & fleur de sel. Paired beautifully with Jorge Ordonez Malaga #1. Heart!