Food review by Isaac and Anthony

Will a New Year’s Eve dinner ever be the same again after a trip (by invitation only) to Liz’s Gourmet in South Provo? Upon entering this high-class establishment, we were promptly seated with fellow invitees at a black mahogany table, place settings by Rachel™. Even the plates, dishes, and serving platters were color-coordinated to fit the mood and feel of the victuals about to be set before us. Verily, this smorgasbord felt like an autumn festival in every regard.

Butternut Bol de Soupe

This soupe, the color of ripe egg yolks, added to the festive atmosphere of the entire feast by making every one of us feel like there was an Italian dancing party in our mouths. Indeed the thickness, saveur, amoy, and tofo of this dish was splenderific. With a flavor reminiscent of Christmas Tree (rosemary, methinks), this was possibly the best Italian dance party I’ve ever had in my mouth.

Appetizer #1: Pepper à la broche

To accent the cinnabar bowl, Liz’s E’vier de Cuisine added these little orange delights as appetizers before the main course came our way. Slow roasted in oil, salt, and secret seasonings, the pepper à la broche took my broche away. Describing such a delectable taste would be futile. However, as futility feeds the fires of fantasy, think green peppers. Now make them orange in your mind. Add oil and roast slowly. Now . . . savor.

Appetizer #2: Yams and Taters (Le Yam et de Taters)

Ever had yams? Ever had taters? Ever eat rosemary? Ever have a shotgun of full of finesse obliterate your tongue? Yeah, it’s kind of like that. Add green bowl, and you’re set.

Main Course: Pumpkin-Enriched Hazelnut-Smothered Noodle Nuggets

In less-sophisticated parts of the world, these diamonds are simply called “Raviolis” and left at that. But these were so beyond Ravioli, that Italian words alone would do injustice to these pinnacles of perfectiality.

Smothered in nectar from hazelnut heaven, the noodle nuggets enveloped pockets of pumpkin. Like little soft sofa pillows, the very appearance of these pastas sent visions of nappy time lullabies fluttering through our ears. Nappy time redefined my life.

And Pumpkin-Enriched Hazelnut-Smothered Noodle Nuggets redefined my nappy time.

For drinking: Trader Joe’s All Natural Pasteurized Vintage Spicy Cider

To wash it all down, this 100% juice blend was probably mostly apple. According to the label it’s a “fresh whole ripe apple juice with a hint of concentrated lemon juice, spices, and citrus.” While it tasted enormously big, methinks that “lemon juice” and “citrus” is a little small tiny bit redundant and unnecessary.

Dessert: Belle Cremeshine Somethings

To wash down the cider, we had the belle Cremeshine Somethings. Confections with pudding infections, they’re the infections injected with the inflection of perfection. In other words, they’re the infection we’re all dying to try, or try dying to, too.

In all deliriousness, these confections addled my otherwise normal thoughting process. If I hadn’t been so full of dreamy nugget delights from the other courses, I would have mowed through these buggers in less than the wink of a hat. But really, these were awesome. I have no better verbs to describe them.

This meal was not only the last meal of 2006, it was also the best meal of 2006. Thank you, Liz’s E’vier de Cuisine.