CALF_News_August_September_2020

47 CALF News • August | September 2020 • www.calfnews.net Storage Your way! Round or Square bins, made to order! FCS MANUFACTURING, INC. Your Bulk Storage Experts! Gridley, Ks # 620 - 42 - 4200 www.fcsmfg.com  500-6,000 bushels  Truck Loadout, Replacement Bins, Feed, Fertilizer  Dry flow -able material and liquid bins  Nation wide shipping Sto bins FCS Your B Storag Gridley Storage Your way! Round or Square bins, made to order! Sto bins beautifully. Sometimes the sommelier would ask our prefer- ence – which country, which blend. We always chose to defer to their expertise, since the sommeliers have access to one the best wine cellars in Australia with over 25,000 bottles of a worldwide selection. There are wines from Napa, Wash., and Oregon, France, New Zealand and Australia, but we also sampled Austrian and German wine. As course after course arrived, we were knocked out by how each dish created a different experience and combination of fla- vors that took advantage of seasonal vegetables, flowers, foams and gels, together with the lamb, beef and seafood that was all tasty and beautifully presented. We are not big gels and foams connoisseurs, but the tastes were all interesting and comple- mentary to the dish. The Royal Mail beef and lamb melted in our mouths. The bread and butter was fantastic, especially the twice-whipped malt butter. We thought the alphabet soup was fun. We were presented a white bowl with white letters (what looked like little pasta pieces) in it. Then the server poured a beef broth over the letters. Viola, a Wickens alphabet soup. The serving sizes were perfect. Enough to savor the unique combination of flavors but not too much food. Watching them create the dishes was mesmerizing; they were meticulously orchestrated with precision. Clearly the amount of effort that goes into each dish is staggering. Robin was a great host. He spent short periods of time with us several times during the evening. We had a 10-course meal but when all was said and done, it was really a 15-course meal. We finished with five or six desserts, ending with the jelly baby vegetables. We left the restaurant after 12:30, a little too long but still one of the best experiences we’ve had. We received a handwrit- ten bill at the end. We kept the Chef ’s Table menu. Each dish and wine pairing was wonderful, complex and unique – a thing of beauty. The restaurant’s ambience was calm, even at the height of the dinner hour. Robin and the staff went above and beyond to make us feel spoiled. The combination of amazing friends, serene ambience, incredible staff and amazing food created an experience we will never forget. 