Verdant Fields is still great (Patreon)

It was dinnertime in my Equestria dreamscape. Since we were once again staying at the Black Stallion Hotel for Service to the Crown Day there was no way I was going to pass up another opportunity to dine at main hotel restaurant Verdant Fields. The last meal I’d eaten there had ended up being one of the high points of our visit to Canterlot for the Canterlot Music Festival. The moment we found out we’d be staying at the Black Stallion we made reservations to dine there on the evening of our arrival. We were very happy to hear that the earth pony mare Flaming Skillet still was the head chef there.

At eight in the evening we arrived and were promptly escorted to a table that was located by a large bay window. From there we could watch the traffic go by on the boulevard outside. Luna’s watch was just starting and the above the glow of gaslights the sky was a rich star-filled vault of deep indigo blue. The streets were filled with both hoof and carriage traffic as many a pony decided to enjoy a night out on the town. Stallions with top hats strolled down the sidewalk and mares in a bewildering array chapeaus paraded by as they partook of the evening’s festivities. Older colts and fillies trotted by laughing and singing as they headed over to the Central Park where there was going to be a dance that evening.

Carriages with lanterns of colored glass rolled slowly down the street, their lanterns made the smooth cobblestones shimmer in the evening light. The creaking of their suspensions and clattering of their wheels along with the steady clop of hoofs created a steady tone that filled the street with sound.

While this was pleasant to watch we’d come her to eat and the smells and aromas wafting out of the kitchen were making my mouth water so I was very happy when our waiter finally took our order. As it was for the Canterlot Music Festival the restaurant was offering a special dinner package deals in honor of Service to the Crown Day. While hardly cheap for the quality of the food it was bargain. Petina and Carousel chose a Riesling style white wine for their meal while myself being an avid beer drinker decided on a Maibock-style beer from one of Canterlot’s own local breweries.

As with our first time at Verdant Fields the first course was called a curiosity, when our waiter, a unicorn stallion named Golden Moon, brought out our plates I thought he was bringing out more flowers for our table. However what looked like Black-Eyed Susan blooms turned out to our first course called Spring Greetings. Flaming Skillet’s kitchen had created savory rosettes that were colored with saffron to give them their bright yellow color. The black center of the flower/rosette was a warm paste made from black beans, garlic, roasted onions and several spices that gave the paste a nice punch and a little burn.

Next was the soup course, it was a light broth of herbs and vegetables. Golden Moon told us that the broth was an old earth pony recipe. It was made from the first available herbs and greens that appeared right after winter. Traditionally it was served within about month after Winter Wrap Up, but apparently Flaming Skillet felt it was still early enough in the spring to be appropriate, and it was excellent at cleansing the palate since the broth was surprisingly tart. The soup was called Early Treasure.

A hot salad of tart apples, dried cranberries, raisins and sweet onions sautéed in Shindleback was tossed with sweet orange vinaigrette. This was a traditional earth pony spring salad called Back of the Pantry. It was suppose to represent a dish made from the odd ends found in a pantry after winter when stocks were still low.

Accompanying the salad was basket of fresh baked buttermilk biscuit with couple crocks of condiments to spread on the biscuits. One was a tub orange blossom honey and the other had whipped butter to slather on the warm biscuits.

The main dish was a hearty risotto-style rice dish that apparently was a traditional Canterlot treat. It went by several names but Flaming Skillet’s version was called Seeds of Joy. Short grain rice was cooked in a rich stock of mushrooms and white wine along with finely minced shallots, celery, and carrots. Then diced porcini-like mushrooms were added long with minced fresh sage, fresh cracked black pepper and a pinch of sea salt. Near the end of the cooking the staff added cream and stirred in butter swirls into the dish. It came to our table garnished more minced sage and curls of Grickencrock cheese. Grickencrock is a hard, sharp, pungent cheese that comes from the mountains above Canterlot. A little bit made a big difference in the dish.

Accompanying the Seeds of Joy was a platter of broiled carrots glazed with rosemary honey. Small, sweet, new carrot were peeled and split in half. They were then brushed with a honey that had been heated and infused with stalks of fresh rosemary. Then they were quickly broiled to brown them and to form a caramelized sweet glaze.

For dessert the three of us decided to split a chocolate soufflé. This light, dreamy dish was quickly but gracefully levitated out of the oven and brought to our table by Golden Moon along with a chilled marble bowl. He also brought a carafe of whipping cream and several additional ingredients. As we waited for the soufflé to settle just a bit Golden Moon got to work. He poured the whipped cream into the marble bowl and them added a pinch of vanilla and some sugar to the fresh cream. Then with a wire whisk he whipped the cream till it formed soft peaks. The soufflé was decadent dark chocolate creation flavored with coffee and a orange liquor similar to Grand Marnier. On each serving Golden Moon put a mound of whipped cream.

To help cut the richness of the soufflé we took Golden Moon’s suggestion and went for the Fiery Sunset. This required the assistances of an earth pony mare named Sweet Cream who brought out a small cart to prepare the beverage on. She brought from the kitchen a French Press full of freshly brewed strong coffee. She placed a pre-warmed copper bowl on top of an alcohol burner. Quickly Sweet Cream took an orange and with a long needle she pierced it in dozen or more places. She studded it with cloves and then put it into a small copper pot full of brandy. She then placed the brandy and studded orange on another alcohol burner As the brandy heated she poured the coffee into the metal bowl and added a few cinnamon sticks, several sugar cubes along with a couple shots of orange liquor. When the pot with the brandy and orange was well heated Sweet Cream performed the final step.

Golden Moon dimmed the lamp at our table and the adjoining ones. The presentation was half of the enjoyment of this beverage. Sweet Cream lit a match and the brandy and studded orange were put to flame. Then the flaming concoction was carefully poured into the coffee. The studded orange was now floating in a flaming sea of brandy and coffee like a fiery sunset. Once the flames died down Sweet Cream served the coffee beverage to us. For garnish she put a dollop of the whipped cream that Golden Moon created in each of our cups.

Along with the soufflé and Carousel and Petina’s company it made for a wonderful end of the day.

To be continued.