Pardon My Absence (pt. 1)

We went on a little trip...

Pretty, isn't it?
It was in celebration of our 5th wedding anniversary.

This trip to the canyon was gorgeous and awe-inspiring and nerve-wracking and beyond description, as usual, but we did notice a disturbing trend of young people wearing flip-flops emerging from steep trails and racing to the edge of the rim to balance on one foot, taking pictures with their cameras the whole way.

Wearing flip-flops!

oh my god!!!!

But, since this is a food blog and not a travel blog, let's get down to the matter at hand:

I managed to con my husband into dinner at both the Bright Angel and El Tovar. That's right, two of the most famous National Park lodges EVER. Go ME!! (OK, so we split the cost. I still consider it a win. :-p)

Dinner #1: Bright Angel (The Arizona Room)
Him: The best corn chowder I've ever tasted, creamy with some whole (fire-roasted?) kernels, topped with crispy tortilla strips. There was nutmeg in that soup, I think. Possibly white pepper and cinnamon. Main course was blue corn breaded chicken with an ancho honey sauce, served with hominy mixed with wild rice and some steamed veggies.

Her: A nondescript though yummy green salad, followed by an incredible serving of baby back ribs cooked in a prickly pear barbecue sauce, served with a portion of green chile "creamed" corn and the requisite steamed veggies.

I loved how fully they captured the flavors of the region, and I loved that I wasn't the only person taking pictures of my food.

As a bonus, they prepared one of the best martinis I've ever had. Making it super easy to wander into the crevasse a few yards away...


Dinner #2: El Tovar
... The eldest and grandest lodge at the Canyon, El Tovar is not the kind of place where one feels comfy whipping out a flashing camera to take a snap of the main course. I can, however, tell you what we ate:

Together: Appetizer of mozzarella roulades of prosciutto and basil pesto, served with tiny kalamata olives and marinated yellow and red roma tomatoes, drizzled with olive oil.

(Very, very, VERY good, and I don't even like olives. Ate them all.)

Him: Roasted Half Duck with Citrus Marmalade Glaze, served with roasted poblano black bean rice.

Her: Sauteed Rainbow Trout with Pumpkin Seed Pesto and Rice Pilaf.

This was Matt's first foray with duck, and I'm glad to say it was prepared phenomenally. The flavor of all the dishes was fantastic.

We never ordered dessert.... Perhaps the best capper that could ever be was walking out into the night to see the universe laid bare above us. Thousands of stars, meteors, and the Milky Way tumbling around in the absolute blackness.


(Coming soon, pt. 2: Did I mention that we travelled by train?)