Skip to main content

THE FARMHOUSE MOULES/FRITES NIGHT - DEAL OF THE DECADE

The Farmhouse Restaurant in Emmaus has always been one of my favorite area restaurants. Chef/Owner Michael Adams is a skilled cook, the selection of beers is unique in the region and is outstanding, and the ambiance is country inn peaceful and serene. But The Farmhouse has outdone itself this time.

Tuesday is moules/frites (mussels and fries) night. Anyone who has spent time near the Mediterranean, especially in the south of France, knows how plump and juicy the mussels are. I'm a steamed clam guy myself, but the mussels near the Med are completely satisfactory, even if completely different.

The French steam these black-shelled, wing-shaped bivalves and accompany them with an amazing array of sauces, everything from just plain broth to exotic bleu cheese concoctions. Moules/frites are sold in all sorts of restaurants, from sidewalk cafes to pizzerias to joints that only serve moules/frites but serve a veritable Heinz 57 varieties. A steaming pile of moules with a healthy serving of frites might set you back seven euros or so, about ten dollars, in France. Imagine my surprise when The Farmhouse's electronic newsletter announced that their Tuesday nigh moules/frites special came in at a paltry $7.00. SEVEN DOLLARS! Could this be real?

The moules/frites are served in the bar, a cozy little downstairs cave with a couple of small tables (white linens and candles), a short, no-frills bar, and NO TELEVISION. A bar with no television. Fancy that.

The meal began with crusty, house-made rolls and a dipping sauce followed almost immediately by the moules/frites. The Southern Woman That I Married chose the special of the day, moules with a lobster/saffron sauce. I had the traditional moules - American traditional - featuring apple-smoked bacon bits and balsamic vinegar. The servings were healthy, filling me up and a bit too much for TSWTIM. The frites were frites. Good frites, though. It was all just yummy yummy good. I'm telling you. Yummy yummy good.

SEVEN DOLLARS!

With a snifter of a chocolaty stout for TSWTIM and a tall, colorful, fruity, cask-drawn lager for me, and including the tip, $33.00.

THIRTY-THREE DOLLARS!

We'll go back every Tuesday night that we can make it. It's the foodie Deal of the Decade.

Comments

Popular posts from this blog

RESTAURANT TEN, UZES: RESTAURANT REVIEW

Ten sits just off the market square in Uzes, one of the prettiest villages in southern France. The newly renovated space is airy and comfortable with tables of sufficient size and sufficiently spaced to provide for a pleasant dining experience. Service was cheerful, fully bilingual, and attentive without being overbearing. The food presented well to both eye and tongue. And the rate of approximately 30 € per person for a party of five included starters, mains, a dessert or two, two bottles of local wine, and coffees at the finish. Reasonable if not cheap eats.  So why am I hesitant to give an unqualified thumbs up?  It took me a while to figure it out. Uzes is a quintessentially French village in a quintessentially French region of southern France. There are those who will say that the Languedoc is just as beautiful but less crowded and less expensive than its eastern neighbors. I know. I'm one of those people. But the fact remains that for many people, villages like Uzes are t

CONGRATULATIONS, DUNCAN AND FIONA: JUNE 1, 2019

We've known Duncan since he was about 5 and were honored to be invited to all of the festivities surrounding his wedding to Fiona. The wedding was held in a magazine converted to a military museum in Gosport. Duncan's dream...a wedding in a place where they used to blow things up. I've never been around so many uniforms. Live Long and Prosper! A kiss was the price to continue... That's Duncan's sister Clair arriving on the right. Grandparents...headed for 100 and sharp as tacks. Reception in an old magazine/museum. Mom baked the cake and made the ducks to order. Not from the wedding but seemed appropriate.

2004 BURGMAN 400 SPARK PLUG CHANGE

No, there won't be a video. Changing the spark plug was a relatively simple operation except for the fact that it was the first time that I took off any of my plastics. If you want a video tutorial, they're all over YouTube. I watched one before I got started AND I took my laptop into the garage and punched up the service manual. You can't be too prepared. And being prepared meant knowing that the fasteners holding the plastics together are likely to break when you mess with them. That's why I went to a dealer and picked up six before I started. Worked out well. Four broke. While I was buying parts, I made certain that I had all that I needed for my next oil change. And of course, I bought the plug, an NGK CR7E. The manual says to replace the plug every 7,500 miles. It's been a bit over 6,500. Close enough. My intention is to change the plug at every other oil change. The object of the exercise is to remove the left side leg shield to get at the spark plug. So,