Date Night

It is a rare treat for us to be able to go out {almost} alone together.  Our evening began with a Pro-Life event at St. Mary’s Church in Shrewsbury.  We listened to dear Dr. Paul Carpentier explain the science behind NFP, NaPro Technology, and the Creighton Model, followed by a talk by Dr. Chris Klofft and his wife Bridget.  I was encouraged to see some young couples there in addition to us older folks.

After the talk {and lots of post-event chatting on the way out}, we packed Georgie and ourselves into The Squirrel and struck out for dinner.  We landed at Volturno, a new place on Restaurant Row in Worcester.  It was very quiet at 9:30 on a Wednesday – a few folks dining al fresco on the patio, and one couple inside.  The décor is really cool, they’ve worked out how to make ‘industrial’ feel warm and homey.  And the music was pretty much Brian’s iPod playlist.

We ordered a salad to split for starters – Bibb lettuce, heirloom tomatoes, fresh mozzarella, and a creamy garlic dressing.  Oh that dressing.  Put it on anything.  Everything.  Gorgeous, pale green deliciousness.  And then we ordered two pizzas – the pistachio and the funghi.  The first was spread with pistachio pesto and topped with mozarella and sausage.  The second had mushrooms, goat cheese, mozz, and a drizzle of jewel green olive oil.  And the crust: sublime.  Make you cry.  Soft, thin, chewy.  Sourdough beauty that was.  And the pizzas are made in the ancient Neapolitan version of the microwave, but fired with wood.  The ovens are a work of art,  covered in luminous mosaic tile.

Volturno

Volturno

Back to that salad.  Our server came to check up on us and ask if we needed anything {absolutely nothing.  seasoned to perfection}.  I asked if they made their own cheeses or if they had them made locally.  The mozzarella was that fresh.  He told us that they source their ingredients from local farms and creameries.  Brian and I beamed.  “That’s cool!  We’re farmers.”

He offered to introduce us to the chef, and just after our pizzas came to the table, Neil came out to meet us.  We spent dinner chatting about the exciting direction of agriculture in New England, about heritage breed pigs, farmer’s markets, and kids.  We were invited to a special event this fall at the restaurant, and went away having exchanged details with each other.    But not before Neil had dessert sent to the table: a salted caramel gelato sandwich.  OMGoodness.  It is a wonder I didn’t die of happy on the spot. SO good.

Volturno

Sharing a passion for good food with our clients and customers really inspires us.  We are really looking forward to the prospect of working with him.