We had a business dinner to attend to at The Class Act restaurant inside the Kirkwood Hotel. As a former culinary student this is a pretty neat endeavor. The local community college, Kirkwood College, built a fancy schmancy hotel with a haute cuisine restaurant inside for its Hospitality and Tourism Program. Such an amazing opportunity for the students. I went to a similar place in Vermont once. I wish I had had such access and opportunity. Who knows, maybe I will again. Oddly enough not all of the staff were students.
We had a back room that was set up very nicely. Service was not the fastest but that was probably appropriate for this dinner though I would have liked my iced tea refilled sooner than it was. The butter roses were a nice touch.
Overall I wasn’t that impressed with the menu. Strange pairings to my mind but if the menu was created by culinary students, that’s par for the course. I would have liked the Preservation Board starter with duck pâté, pork rillettes, lox, and coffee pickled beets, but our hosts did not order an appetizer so we followed suit.
My wife ordered the venison medallions. They were pan seared served with a pomme puree, and grilled carrots with bourbon fig glaze. I did not try it but she seemed to enjoy it. No pictures since I felt pulling out my phone for a quick pic would be rude considering the circumstances.
I had the Arctic Char. It was pan seared arctic char served on top of a legume medley. On the side of that was a small spoon, like a salt spoon or demitasse spoon, that had a blob of herbed white wine jelly in the bowl. I wasn’t sure what to do with the jelly, maybe I was supposed to spread it on my fish, maybe I was supposed to stir it into my legumes. I stuck the spoon in my mouth and ate the jelly. I found it flavorless and the texture kind of gross. I’m not a fan of Jello either. Oh well, it was an experience.
Maybe it was because I’ve lived in the Deep South for a third of my life but I found the legume medley way undercooked. My Lima beans, butter beans, what have you, need to be soft. These were firm. Maybe they call it al dente. For me they were not edible. A shame since I really liked the medley of lentils, peas, and beans.
I really like Arctic Char. To me it’s a wonderful piece of fish, great texture, wonderful flavor. Not a strong flavor. Really its the same as salmon to my palette, I could not tell the difference in a blind taste test. The piece was good, nothing fancy, nothing special. No complaints but kind of a let down when paired with something as exotic as a legume medley.
I’d like to try the menu again some time on my terms. I noticed they also have a fancy cocktail bar. The Kirkwood is in walking distance from our new house. Maybe it will become my neighborhood bar.