The Factory Again

Tuesday, April 19, 2011

Sorry to say the Factory "bombed" again. Natalie went home with back problems and it showed in the kitchen. I also was not overly impressed with the menu. Tonight's wine theme for this BYOB dinner was "Sustainable /Organic Wines". Having no idea of the menu you were at a loss to what varietal to bring.

There was a mixed bag of wine brought. I noted about 8 of them. I brought a 2005 Ampelos Epsilon Syrah. Others were 2009 Riverbench Chardonnay, 2009 Saucelito Zinfandel, 2009 Halter Ranch Rose, 2007 Adeladia Verasion, 2008 Ponzi Pinot Noir, 2007 D'Amare Super Tuscan and a Bonny Doon Cigare Volante. Their was another Rose & Saugvignon Blanc brought but I did not note what they were. A few other also.

Dinner was 35 minutes late being served. No bread or anything on the table to help while you are waiting. Big mistake. When you problems in the kitchen keep people happy with bread. Its cheap.

First up was a Empanada made with diced beets, roasted hazelnuts, raisins, garlic, onions and goat cheese. A cream sauce of mint, honey & thyme was on top. Flavor was good. Beets were way undercooked and I felt the dough on the Empanada left something to be desired. It seemed a little tough to me.

A salad of mixed field greens was served. I think there may have been some cheese in it. A few strawberries were in it. Dressing was non-existent.

Main course was grilled shrimp with strips of skirt steak wrapped around. A few vegetables on the plate. Luke warm. It would have been better to have a small steak along with the shrimp instead of trying to be clever. Especially when they were short handed.

Dessert was an apple crisp with ice cream and chopped dates on top. It had decent flavor but unfortunately the ice cream was melted and it became a cream sauce.

When you become short handed in the kitchen it really shows. Also the idea of "being inspired" by the farmers market the morning of the dinner doesn't help. It might be fine for the vegetable and salad but you really need a game plan in advance of a your main dish. Also it would be nice to know what is being served ahead of time so you can plan you wine accordingly.

I will go to the next dinner in May but The Factory is on "probation" with me again. If they fail next month I will not go back. With a price of $25 you give and take a little. I do not expect a $100 dinner for $25 but I expect warm food and what is served is correct. A grilled cheese sandwich with soup and salad would have been better that tonight's dinner. Don't try to be too clever and over sophisticated. Keep it simple but good.