There is more certainty in my mind about who to vote for this upcoming presidential election, than there is about trivial wedding details.
Planning a wedding has proven to be a very challenging endeavor. I usually try to make a decision and move on from it, but with the wedding, I find myself revisiting every decision that I made, and thinking, "Should I have done something else?"
One thing that I am beating myself up about, is the menu. The beau and I recently agreed on what to serve our guests during the cocktail hour and during the reception dinner, but I am starting to have doubts for the following two reasons:
Reason #1: I could only list eight items on the tasting menu, but I really wanted to try thirty-five.
Reason #2: The beau said he didn't think that (1) the jumbo prawns with meyer lemon cocktail sauce or (2) the raw oysters on a half-shell with chardonnay sabayon "would be a good fit at our wedding." . . . But it was a good fit in my stomach.
Wedding planning for an obsessive-compulsive foodie is self-destructive.
Today, I prayed that the San Antonio Spurs would be rebuked, humbled, or smite down by the heavy hand from above (Shaq's).
That prayer went unanswered.
But my prayers for the New Orleans Hornets were answered, and to thank the heavens above, I went out for a celebratory meal at the best late-night eatery around: Acme Oyster House. You know, I'd even venture as far to say that Acme is my favorite restaurant in the City.
Gasp! Passionate Eater said, "Favorite!"
Yes, and while I've tried the "chosen one" of all New Orleans restaurants, Commander's Palace, and Emeril's priciest restaurant in the City, Nola, I will stick to my guns on this decision.
Acme is good. Really good.
Tourists and locals alike flock to this eatery which can be found in the boisterous French Quarter area in the City. You won't miss it, just follow the glow from Acme's green and red neon sign. Oh, and you must order Acme's namesake.
While the Bay Area can lay claim to sweet, delicate, and gorgeous oysters (milky white flesh with a inky black border lining the oyster meat), New Orleans can lay claim to the beefy, substantial, and succulent oysters. You can get the heartiest, meatiest, and most slurp-a-licious oysters in the United States in New Orleans. Even though they look muddy brown, the rich bayou flavors permeate the oyster and produce the most delectable oyster liqueur and flesh known to man or beast. You taste different flavors of each oyster as it slides from the tip of your tongue to the back of your mouth. (I think Willy Wonka had a New Orleans oyster in mind when he designed his three-course-dinner gum. You know, the one that led to the demise of Violet Beauregarde?)
At Acme, you can order (1) fresh oysters on the half-shell or (1) chargrilled oysters, marinating in little pools of melted garlicky butter sauce and grated Romano cheese. Because of the life-changing flavor of oysters from New Orleans, you don't need any accoutrements. However, a squirt of Tabasco and a squeeze of fresh lemon always adds a zesty kick.
At Acme Oyster House in the French Quarter, you can get oysters for $1.00 each, every day (unlike in San Francisco, where the $1.00 per oyster price is only good during Happy Hour on Thursdays).
In addition to Acme's oysters and world-renowned "peace-maker" po' boy, which is 1/2 oyster and 1/2 shrimp, I would recommend their sampler, which comes with a thick bowl of gumbo--loaded with thick slices of smoky andouille sausage, a mound of sticky jambalaya, red beans and rice, and a spicy sausage link.
Oh, and finally, if you ever come to the City and try out Acme, I recommend that you take me!
Reason #2: The beau said he didn't think that (1) the jumbo prawns with meyer lemon cocktail sauce or (2) the raw oysters on a half-shell with chardonnay sabayon "would be a good fit at our wedding." . . . But it was a good fit in my stomach.
Wedding planning for an obsessive-compulsive foodie is self-destructive.
