True Cherd confessions
The other day when I posted this about Cherds, perhaps I should come clean on some of my own cherdliness. So for as close to a regular feature as Ambrose-a-Rama gets, here's a new one.
True Cherd Confessions.
In June of 2002 I went to Seattle to work the Johanson booth at a microwave/RF trade show. Randy joined me out there for the final day of the show and we took a few extra days that weekend to hang out in Seattle.
While we were on a walkabout, clueless and guideless (Randy's favorite way to discover a city), we stumbled upon Fado, an Irish restaurant that at the time we did not know was part of a larger franchise. One thing that drew us in was that they had Magners on tap. Sometimes I forget this has to be my favoritist beer-like beverage. The other thing was that they had on their menu a baked brie.
Now, this wasn't any old baked brie, and even if it were, I still would have enjoyed it. However, what makes this a cherd moment is how extraordinary this baked brie was. This was their baked farmhouse brie, Irish brie (yes, you read that right). It was wrapped in phyllo dough, baked, and then smothered in honey and green onions.
It was so fantastic that Randy and I ordered at least two everytime we walked into this pub. And yes, you read that right, too. As large as Seattle is, we were perfectly content in the 4 or so leisurely days we had there to go to Fado and return, sometimes 2wice in one day! Between the Magners and the baked brie we could not escape. After we would leave, say at 2ish after our Magners and brie lunch, we would go do something, like Experience Music or a gallery or the Museum, and then return once we thought there had been a shift change so that there would be a staff rotation so they wouldn't shut us off from either the Magners or the brie, but more importantly, the brie.
Total Cherd.
True Cherd Confessions.
In June of 2002 I went to Seattle to work the Johanson booth at a microwave/RF trade show. Randy joined me out there for the final day of the show and we took a few extra days that weekend to hang out in Seattle.
While we were on a walkabout, clueless and guideless (Randy's favorite way to discover a city), we stumbled upon Fado, an Irish restaurant that at the time we did not know was part of a larger franchise. One thing that drew us in was that they had Magners on tap. Sometimes I forget this has to be my favoritist beer-like beverage. The other thing was that they had on their menu a baked brie.
Now, this wasn't any old baked brie, and even if it were, I still would have enjoyed it. However, what makes this a cherd moment is how extraordinary this baked brie was. This was their baked farmhouse brie, Irish brie (yes, you read that right). It was wrapped in phyllo dough, baked, and then smothered in honey and green onions.
It was so fantastic that Randy and I ordered at least two everytime we walked into this pub. And yes, you read that right, too. As large as Seattle is, we were perfectly content in the 4 or so leisurely days we had there to go to Fado and return, sometimes 2wice in one day! Between the Magners and the baked brie we could not escape. After we would leave, say at 2ish after our Magners and brie lunch, we would go do something, like Experience Music or a gallery or the Museum, and then return once we thought there had been a shift change so that there would be a staff rotation so they wouldn't shut us off from either the Magners or the brie, but more importantly, the brie.
Total Cherd.
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