BEDFORD SOCIAL CLUB
Folks, I can't even begin to tell you how absolutely wonderful our meal was unless I use lots of adjectives and adverbs, things we writers are discouraged from using. So for this blog I will take off my writer's hat and don my "I love good food" hat.
For an appetizer, we chose Spanakopita, a Greek spinach pie made with Feta cheese and phyllo pastry dough. Oh my goodness; I thought I'd died and gone to heaven. (Yes, fellow writers, I know that phrase is a huge cliche, but remember, I'm not writing this as a writer.) Next was a house salad with honey dijonese dressing. Sooo yummy.
I forgot to mention that with our meal came a bottle of wine. We chose a dry Hob Nob Chardonnay made in California, which paired deliciously with our entrees.
Ron selected a tuna special, which he thoroughly enjoyed. I chose the salmon and scallop cappellini dish, which was served on angel hair pasta. In my opinion, restaurant pasta sauces are usually too heavy, too salty, and fight with whatever is buried in the pasta. Not this dish. The sauce was incredibly light but tasty, enhanced the perfectly cooked chunks of salmon and scallops. I hope Bedford Social Club keeps this on their menu forever, because I want it again, and again, and again.
Next came the dessert. Ron ordered New York Cheese Cake, and graciously gave me a bite. Very, very good. What did I order? Nothing is better than cheese cake, right? Not. I know; you are dying to know what I picked. I chose . . . drum roll here, please . . . GINGERBREAD ICE CREAM! Yes! You read that correctly. And it was so delicious that if my tongue had been long enough and no one was looking, I would have picked up that bowl and licked up every tiny, lingering bit.
By the way, the service was just as good as the food!
If you are considering dining at the Bedford Social Club, they are located at 124 S. Bridge Street, Bedford, Virginia. Phone number is 540-586-9454. I suggest you make reservations. You can check out their website at http://www.bedfordsocialclub.com/Home.html.