Harper night at The Corson Building

We just had one of the most enjoyable evenings of our lives with ~ 20 friends. If you haven't been to The Corson Building for a fresh 'Farm to Table' dinner, don't hesitate another minute to share it with family and friends. It was awesome.

Matt Dillon, the chef extraordinaire, is a big meat fan, and he's not afraid to use it! We had five different meat species and the one vegetarian in the group turned meatatarian for the night. That's how good it was.

We pre-funked at the studio with a few drinks and then walked over around 6:30pm. They greeted us with wine and we pretty much took over the whole restaurant. The first course was smelt cooked in what seemed to be in a ceviche style. It was dee-lish! I'll be saying that a lot. The next course was pig heart and kidney. Also very tasty. Never had it before, but would definitely eat it again. The third course was Japanese eggplant with clams. Another flavorful dish. Followed by that was rabbit loin with foraged porcini mushrooms and then arugula salad with mint. I loved the rabbit. It was so tender. The main course was pork loin and pork skirt with squash, chanterelles and onions. I already had a food high at this point, but this dish sent me over the edge. There was no coming down off of this one for quite some time. Dessert consisted of pecorino with baked apples and candied walnuts. Each course was perfectly paired with an exquisite wine by Mark, The Corson Building's own sommelier.

Thank goodness Laura had the sense to write down everything we ate. I poached her list and the Corson photo for the blog (with permission of course). My food high kept me from thinking logically and all I did was eat, drink and chat. I did take a few photos though. As sketchy as they are, you can tell everyone had a great time.


After our fabulous dinner, most of us headed back to the studio for post-funk. It was a 'school night' so a few folks headed home. We had more beer and wine and celebrated Mickie's birthday with dee-lish-us cup cakes. The party finally broke up around 1:30am. Needless to say, Thursday was a real challenge to stay vertical all day. I was still drunk on food or wine or lack of sleep... maybe all three. However, there was comfort in knowing that I wasn't alone in my day of delayed response times.

I think we are going to plan on doing this once a quarter. Friends who are interested, send us an email and we'll put you on the list.