Like when the last three bananas in the basket have reached "perfect for banana bread" ripeness.
Or,
when you are having an absolutely fantastic meal (at Odyssey in Windsor) and the manager says, "save room, I've got something special for you for dessert, ...my treat!" Oh that's a warm fuzzy feeling! Baba au Rhum was the dessert, paired with a lovely Italian late harvest Malvasia. Yhum!
Going back to "it's the little things," the simple dish that began the evening was a marvelous omen of things to come. Simply delicious housemade rosemary flatbread served with a small bowl of imported Italian olives. Crispy, drizzled in olive oil and plentiful. A little thing that added alot! I'll leave the rest of the meal a mystery, you'll just have to take that trip yourself! The menu adjusts according to premium ingredient seasonality and the whim of the creative force that is the owner/chef Rudy Mihal.
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