Last night, the RSFP kitchen did it again. They had us swooning and stuffing our bellies and calling out for more. This time, the dish was fish-n-chips. One of the kitchen interns, Camilla, had been homesick for Scotland and this specialty, so she and the crew fried up a massive amount of fish and potatoes.
She began the meal by suggesting we end with whiskey, and by reciting a Robbie Burns blessing: ”Some hae meat and canna eat, And some wad eat that want it;
But we hae meat, and we can eat, And sae the Lord be thanket.”
Some in this crowd were so happy to eat good fried food, they went around scavenging from plates the kids had abandoned. There was homemade tartar sauce and homemade ketchup, malt vinegar, and beer. One friend said, “whatever we have to do to make this meal local and sustainable [the goals of the RSFP], so that we can have it all the time, let’s do it. Put in a fish pond in the Bass Garden!”
And then, when we thought we couldn’t eat another bite, out came the toffee cake—the most moist decadently delicious burnt butter sweet sugar whipped cream confection imaginable. (Camilla, will you give me the recipe?)
The couches in the salone soon became the meal recovery center.