As part of this Month Travel Adventure Series-Taste of Southern France, THD Activity Directors Karen K and Galen C hosted a Lunch Excursion to La Fontaine Restaurant in Downtown Walnut Creek. I canceled my participation due a conflict on another Ethnic Food Adventure in Concord with my oldest son, Dodie.
https://www.authorsden.com/visit/author.asp?authorid=108890
Based on my personal interviews from several attendees, the lunch excursion at La Fontaine was a Gastronomic Success. Here are samples of positive comments from THD residents who participated at the Lunch Excursion.
1. It was fun and a very leisurely lunch. I enjoyed it very much.
2. Yes, it was great. The food was good and THD even paid for our appetizer.
3. Yes, I love the place. It was mostly Italian food and not Southern France at All.
4. The luncheon was marvelous!! The appetizers were delicious. I had a beet salad with prawns that was not remarkable. However the dessert was absolutely awesome. Others had dishes that were very tasty and the presentation excellent. I understand that the soup was very good. The price for food was reasonable. The restaurant was beautiful and the wait staff were delightful. I want to go back with my family.
5. I had a grand time. The food presentation and styling was A plus. I will go back there soon.
6. Besides the delicious food and ambiance, the young Italian waiters were easy to the eyes.
For more details on La Fontaine visit their website
https://www.lafontainerestaurant.com/walnut-creek-home
In contrast to the leisurely 2 hr-lunch at La Fontaine, my Filipino Lunch at Ima's Kusina ( Kitchen) in Concord was a take home ( turo-turo) fast food atmosphere. I enjoyed Pork Sinigang💥 (best tasting soup in the world), eggplant omelet ( tortang na talong) and fried boneless milkfish ( bangus) with steam rice and puto( rice cake) for dessert. For more information on Ima's Kitchen visit:
Some may say Sinigang is the unofficial national dish of the Philippines. It’s a classic Filipino soup characterised by its sour and savoury mix of flavours. It can be served on its own, or with steamed rice. Like adobo, the term sinigang describes the cooking method more than a particular dish, and it has many variations. It can be made with pork, fish, shrimp, beef, and chicken, and souring agents such as tamarind, guava, green mango, calamansi, kamias, batuan, santol, and other native fruits.
Sinigang with its indigenous origins is one of the country’s oldest dishes, existing long before any colonisers set foot in the country. There are no written records, but it’s likely it was created in the country or from nearby Southeast Asian neighbours, as sour soups are also popular in Malaysia, Indonesia, Vietnam, and Thailand.
The attendees informed me that Karen K took photos during the excursion. Karen showed me a couple of photos at the Pre-Oscar Champagne Reception last night. The photos in her cell phone were enticing.
Speaking of the Oscar TV Presentation at our Cinema: The Cinema was full and the Snacks delicious and drinks plentiful and flowing freely. Thank you Karen for being a Great Host.
https://planningtovisitthephilippines.blogspot.com/2024/03/my-movie-of-week-poor-things.html
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