Hans and Istvan, The Garlands Gourmets.

"Gourmet food at a retirement community? You gotta be kiddin'!" said my wife, Rita.

"No. I'm not!" I replied. "Istvan Abdai, Director of Food and Beverage, and Hans Ladwein, Executive Chef, have joined culinary forces to create a gourmet night at the Roycroft, our upscale restaurant."

And so off we went . . .

Hans has a reassuring German accent that lends authority to his role as master chef. Istvan prides himself on having studied and mastered the subtle art of matching wine to cuisine, and he describes it in a distinctive Dutch tone, adding to the mystery of the wine.

The Chef's Table was where twenty gathered at the Roycroft about five thirty to begin a gourmet treat. Standing, the members mingled enjoying white and red wines, hors d'oeuvres and excited conversation--an appropriate beginning to the long-awaited evening.

A grand u-shape of tables with white table cloths, scattered flowers, assorted wine glasses and fancy silver cutlery set the mood for "Gourmet." The open end of the u directed us to Hans and Istvan who carefully and knowledgeably prepared us for the meal.

Hans and Istvan detailed the excellence to come: Chilled Swiss Cucumber Soup with a white Riesling Kabinett 2006 from Hirschbach und Sohne— introduced the high level of dining. Then a medley of spring greens, tossed tableside with cider vinegar, olive oil, honey poupon and walnuts. All nursed with a Camelot Chardonnay 2007. Pan-seared Diver scallops (hand picked deep in the ocean) placed over black cappelini in truffle oil and lemon-basil beurre blanc (a rich hot butter sauce with a white wine reduction) announced Hans' five-star ability. Istvan's kept this great food tied-in to the Camelot Chardonnay 2007.

We stopped for an amuse-bouche: a Blood Orange Sorbet, to refresh our
palettes before the main course.

The Marsala glazed lollipop veal chop was set on braised baby leaks. Roasted mushroom potatoes, tomato Florentine and shitake caps blended well with the veal as did the Estancia Central Coast Merlot 2007.

Great restaurants in our "Upscale Senior Living" retirement community demand a great finish to a great meal. Hans hit it on the nose with Cappuccino mousse and chocolate ganache on pomegranate coulis with chocolate and berry garnish.

As we left fully satisfied, I asked, "Are you a convert to exquisite dining here at the Roycroft?"

"I've been converted!" Rita replied, "Can't wait until Hans and Istvan have another 'Gourmet Delight."

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