FĕDish: religious experience

For Sanne's birthday on Wednesday, 9 of us gathered at Blue Ginger in Wellesly for some Asian-inspired tapas and cocktails. To say it was good is an understatement, the biggest of the year. Because it was, quite possibly the best meal most of us had had all year. Talking about it now, it's still difficult to decide on a favorite dish. Please, if you are within driving/walking/public transit distance, GO TO BLUE GINGER.

Not wanting to miss and key ingredients, I've copied and pasted from the menu everything we tried. Take a gander...

pictured:
Thai Coconut Martini: Cilantro & chili infused vodka, Coco Lopez & lime ~ creamy, spicy, delicious.
Between the 9 of us, we had about 4 of these... and were still talking about it the following day. Have any of you ever had a spicy cocktail? What a delight.

Blue Ginger Gimlet: Russian Standard Vodka, fresh lime, house made ginger syrup & a splash of sweet & sour
This was really tasty and classic.

we also tried:
Blood Orange Honey Smash: Makers Mark, Blood Orange, pomegranate purée “Smashed“ with our House made Honey Syrup – a winter delight

pictured:
Seared Scallops and Bacon-Scented Risotto Cake with Fennel Cream and Endive-Orange Salad
Holy. Crow. I'm not sure what they meant by bacon "scented". Did they seal it in a room full of bacon? spray it with bacon perfume? Whatever they did, this Eau du Bacon inspired me to conquer my fears and tackle rissoto.

we also tried:
Goat Cheese-Mushroom Rangoon, Watercress-Beet Salad with Horseradish Vinaigrette
Mouth-wateringly good. It had sort of a truffle-y taste to it. And the sauce was so rich.

pictured:
Hawaiian Bigeye Tuna Poke* with Crispy Sushi Rice Cake & Peppercress-Tosaka Salad
I could have eaten 9 more of these (and of everything else, if we're being honest here...)

we also tried:
Braised Shortrib and Manchego Grilled Cheese with Thai Tomato Soup
grilled cheese and tomato soup is, in my humble opinion, the food of the gods. This Asian-twist on an American classic was really good. Manchego and ribs dipped ion a spicy soup... yum.

Garlic Black Pepper Shrimp with Edamame Sticky Rice and Pea Tendril Salad

pictured:
Blue Ginger Charcuterie Plate: Duck Prosciutto, Foie Gras Torchon and Beef Cheek Terrine
Honestly, I've never tried duck anything before, and this things has duck two times, so obviously I'm trying it. It was reeeally good. Especially that little pate disc of duck butter.