An NYC New Year's Eve memory and recipe request
Many, many years ago, before there was a 9/11, before there was a Barney's or a Wall Street collapse, or even a Wall Street crash, there was a particularly gritty, yet mostly quite festive place to live, called New York City.
This story is not about New York, but it's about a particular dish served a particular night on a biting cold, lightly snowy New Year's Eve when I landed in town upon invitation of a very good friend. who immediately upon arrival invited me out to dinner at a little place near the 4th street station in the Village called The Red Lion Inn.
I don't remember too much more about this evening, except that she and her friends were extremely generous and kind and that this evening everything single thing seemed to shine. Just shine. Everything..
The air was extremely cold and a snow lightly fell over all of us, all the taxis and thickly-coated pre-party revellers as they make their way knowingly through the busy streets.
After all, I was finallly down in NYC after a long, tedious, muggy Greyhound bus ride down from Vermont that day, and I didn't really care where we went, as long as it was with people who knew where they were and what to order.
They did.
Steve, my friend's very savvy boyfriend, ordered us all the "New Year's Eve Special" at The Red Lion Inn, which that night was Fettucini Alfredo with vodka and caviar served piping hot along with a tall, bubbly glass of champagne.
At first I tried not to wrinkle my provincial nose when dinner was ordered for us all, but what did I know? And how was I to know how memorable that night ended being.
A remember that night being nothing more exotic or unusual than this meal served alongside two very lovely people on cold wintery night as being one of the most perfect NYC nights I can recall.
As I recall, nothing out of the ordinary occurred other than I was offered a lovely, generous wide bowl of creamy pasta arrived lightly sprinkled with a dusting of both red and black caviar and I was able to twirl that creamy perfection around my fork and savor that along with what to this day will remain as THE best glass of champagne I have EVER had, I
This story is not about New York, but it's about a particular dish served a particular night on a biting cold, lightly snowy New Year's Eve when I landed in town upon invitation of a very good friend. who immediately upon arrival invited me out to dinner at a little place near the 4th street station in the Village called The Red Lion Inn.
I don't remember too much more about this evening, except that she and her friends were extremely generous and kind and that this evening everything single thing seemed to shine. Just shine. Everything..
The air was extremely cold and a snow lightly fell over all of us, all the taxis and thickly-coated pre-party revellers as they make their way knowingly through the busy streets.
After all, I was finallly down in NYC after a long, tedious, muggy Greyhound bus ride down from Vermont that day, and I didn't really care where we went, as long as it was with people who knew where they were and what to order.
They did.
Steve, my friend's very savvy boyfriend, ordered us all the "New Year's Eve Special" at The Red Lion Inn, which that night was Fettucini Alfredo with vodka and caviar served piping hot along with a tall, bubbly glass of champagne.
At first I tried not to wrinkle my provincial nose when dinner was ordered for us all, but what did I know? And how was I to know how memorable that night ended being.
A remember that night being nothing more exotic or unusual than this meal served alongside two very lovely people on cold wintery night as being one of the most perfect NYC nights I can recall.
As I recall, nothing out of the ordinary occurred other than I was offered a lovely, generous wide bowl of creamy pasta arrived lightly sprinkled with a dusting of both red and black caviar and I was able to twirl that creamy perfection around my fork and savor that along with what to this day will remain as THE best glass of champagne I have EVER had, I
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