My stomach and soul have been getting rejuvenated lately with the rich culinary delights at Clementine's guest chef series. On Aug. 22, guest Chef Gary Schenk of Joey's in Lafayette cooked an exceptional dinner. I sat down to an incredible appetizer of bacon wrapped mushroom bruschetta, followed by the most velvety sweet potato and duck soup imaginable. After a refreshing, Southern-tinged version of the Italian classic of mozzarella and prosciutto with tomato and balsamic vinegar, I dove into a magnificent shrimp and eggplant dish. Whenever I'm invited to multiple course meals, I'm thankful for my flexible stomach. Otherwise I might have waved the white flag before the dessert of baked brie topped with Chambord blackberry vanilla ice cream. The wine parings were superb, and this very special menu was a perfect match to Clementine's warm and elegant interior. I left feeling well-fed and with the intention to come back as soon as I've worked this one off at the gym.
Party On! ' PG