Who knew the Bay Area held so many fanciful delights? When I returned from the Appalachians, I felt all was lost hedonistically--but, alas, this is not the case. My thanks to Chef Chris Hubbard for delighting my many senses a few weeks ago with an erotic dinner, gluten free.
About ten months ago I met, and started dating, a man who has changed my life. The community he has introduced me to has been one of the most fun and supportive I have ever encountered--not to mention their cumulative interest in the pleasures of the flesh. One of the wonderful Taurian women recently had a birthday, and she invited us all to an over-the-top (and under-the-belt) event--an Erotic Dinner. This was six courses of deliciousness, in soooo many ways ;)
When we arrived at our destination on a blustery, wet evening typical of San Francisco in early May, we were greeted by the Guest of Honor and a few of her other punctual peeps. I had no idea what to expect, but with tales of the space being home to perverted play parties and kinky S&M porn shoots, my mind was reeling! Our weekend had already been filled with turn-on from a sensual bachelor/ette party the night before, and the force of tumescence was strong with this group. We had come, and were ready to party.
Ready and waiting for us were Chris and his multi-talented staff, on point to serve us up our every desire. Chef had prepared roasted Medjool dates with chevre, polenta cakes topped with mushrooms and gooey melted cheese, and fingerling potatoes with a coffee foam (a favorite of my companion) to take the edge off our ravenous hunger, paired with the tiny tingles of an Italian Prosecco--delightful! The clean, crisp bubbles helped lower our guard as we mingled and introduced ourselves to those we didn't know yet. Everyone was dressed to the hilt, with the men clean and pressed, and the women spilling over with legs, tits, and juicy juicy ass. Finally, it was time to take our seats.
We were escorted to our assigned placements by silent staff, all of whom were cloaked in black leather masks to pique our intrigue. The dinner was about to begin! We started with a salad of peppery rocket, salty proscuitto, and fresh apricots (a rarity, given the fruit's short growing season and aptitude for bruising). Moving gently into a silky saffron soup garnished with cheesey puff straws--the only item I was not able to indulge in (though I hear tales of a fabulous GF puff pastry from Whole Foods, I also hear Chef Hubbard is quite a fascist about preparing all items himself from scratch). The main course was a piece of red meat so good it made you wanna slap yo' mama! Teres major dressed in Bordelaise, accompanied by glazed baby carrots and turnip wheels. It was so good, in fact, that I had barely taken my first bite when I looked over to find my lover had already vacuumed the contents of his plate into his gullet. We cleansed our pallet with a pre-dessert of passion fruit sorbet and a wisp of chocolate mouse before moving to the grand climax of classic vanilla creme brulee. This last item was the only flaw that caught my attention as they hadn't properly set--but who really cares about the consistency of the custard when it's being lapped off the nipples of such lusty ladies?
Throughout our courses, the service staff would titillate us with strip teases and tantalizing touch, arousing us to greater and greater heights. When the final course came, our staff--both men and women--were bare chested/breasted and serving quite a bit more to us than our creamy creme. Given the group, and our particular penchants, a few of the couples sauntered into the boudoir to take advantage of the three king-sized beds, while the rest of the table finished off with spankings at the hands of our professional dominatrix. The room erupted into orgasm as we descended into debauchery. In my twenty years as a restaurant professional, I have truly never indulged in a more fanciful feast--utterly gastronomical!
About ten months ago I met, and started dating, a man who has changed my life. The community he has introduced me to has been one of the most fun and supportive I have ever encountered--not to mention their cumulative interest in the pleasures of the flesh. One of the wonderful Taurian women recently had a birthday, and she invited us all to an over-the-top (and under-the-belt) event--an Erotic Dinner. This was six courses of deliciousness, in soooo many ways ;)
When we arrived at our destination on a blustery, wet evening typical of San Francisco in early May, we were greeted by the Guest of Honor and a few of her other punctual peeps. I had no idea what to expect, but with tales of the space being home to perverted play parties and kinky S&M porn shoots, my mind was reeling! Our weekend had already been filled with turn-on from a sensual bachelor/ette party the night before, and the force of tumescence was strong with this group. We had come, and were ready to party.
Ready and waiting for us were Chris and his multi-talented staff, on point to serve us up our every desire. Chef had prepared roasted Medjool dates with chevre, polenta cakes topped with mushrooms and gooey melted cheese, and fingerling potatoes with a coffee foam (a favorite of my companion) to take the edge off our ravenous hunger, paired with the tiny tingles of an Italian Prosecco--delightful! The clean, crisp bubbles helped lower our guard as we mingled and introduced ourselves to those we didn't know yet. Everyone was dressed to the hilt, with the men clean and pressed, and the women spilling over with legs, tits, and juicy juicy ass. Finally, it was time to take our seats.
We were escorted to our assigned placements by silent staff, all of whom were cloaked in black leather masks to pique our intrigue. The dinner was about to begin! We started with a salad of peppery rocket, salty proscuitto, and fresh apricots (a rarity, given the fruit's short growing season and aptitude for bruising). Moving gently into a silky saffron soup garnished with cheesey puff straws--the only item I was not able to indulge in (though I hear tales of a fabulous GF puff pastry from Whole Foods, I also hear Chef Hubbard is quite a fascist about preparing all items himself from scratch). The main course was a piece of red meat so good it made you wanna slap yo' mama! Teres major dressed in Bordelaise, accompanied by glazed baby carrots and turnip wheels. It was so good, in fact, that I had barely taken my first bite when I looked over to find my lover had already vacuumed the contents of his plate into his gullet. We cleansed our pallet with a pre-dessert of passion fruit sorbet and a wisp of chocolate mouse before moving to the grand climax of classic vanilla creme brulee. This last item was the only flaw that caught my attention as they hadn't properly set--but who really cares about the consistency of the custard when it's being lapped off the nipples of such lusty ladies?
Throughout our courses, the service staff would titillate us with strip teases and tantalizing touch, arousing us to greater and greater heights. When the final course came, our staff--both men and women--were bare chested/breasted and serving quite a bit more to us than our creamy creme. Given the group, and our particular penchants, a few of the couples sauntered into the boudoir to take advantage of the three king-sized beds, while the rest of the table finished off with spankings at the hands of our professional dominatrix. The room erupted into orgasm as we descended into debauchery. In my twenty years as a restaurant professional, I have truly never indulged in a more fanciful feast--utterly gastronomical!
Was this the tier two/intermediate dinner?
ReplyDeleteThis was actually just a level one dinner. We are just a sexy group ;)
ReplyDelete