The Current Revisited


Our original plans had been foiled and we were looking for a convenient (parking) but upscale spot to have a celebratory girl’s lunch.  The Current at Inn at the Forks turned out to be a perfect spot.  I have been to this beautifully appointed restaurant a number of times before and each time, I am escorted to exactly the same table.  And so on this day, I felt right at home.

Laura is a chicken and turkey salad aficionado and she declared The Current’s to meet her high standards.  Their chefs include tarragon and toasted walnuts.  I noticed that something was topping the mixture and it was a grilled Granny Smith apple slice.  This came with fantastic french fries and a just- made savory gravy.  I am especially complimentary about the fries to justify my reaching across the table to Laura’s plate on repeated occasions.

Karen went for the Moroccan Chicken Burger which would definitely get my vote next visit.  The spicy chicken breast was accompanied by a green apple and rhubarb chutney, brie and a coriander mayo.  She chose a crisp Caesar salad to go alongside.

When I am dining, I often don’t make a decision until the server comes to the table.  I declare to lunch dates that “I like to work under pressure” but the true reason is that when confronted with a decision, the most spontaneous answer is almost always the correct one.  In this case, I over thought my decision.  I was really tempted by the pickerel and chips but thought that I should make a “lighter” choice.  So I ordered a shrimp omelette that came with spring greens.  

My Dad showed me very early in life, how to prepare perfectly scrambled eggs and omelettes.  The eggs are to be lightly and quickly whisked  so as to introduce air and infiltrate the yolk and white, but not so much so that they are over mixed as they will become tough.  In addition, I like my eggs to always be served wet as a dry egg is an overcooked egg (imho).  Perhaps this was the case with my choice that day.  I twittered the restaurant to ask if they happen to use a pre-mixed product and Ben assured me that they use only vita fresh eggs.  

With our timelines, the choice was perfect as the server was accommodating and efficient and we enjoyed a lovely visit in a equally lovely locale.

The Current on Urbanspoon

Kath’s quote: “I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”-James Beard


posted under Restaurant Features
3 Comments to

“The Current Revisited”

  1. Avatar December 16th, 2011 at 9:07 am Laura Says:

    I must say, the bread, in my case, was the real star of the dish. If you find out the details of what type of bread it is (nutty, crunchy, delicious) please let me know.

  2. Avatar December 18th, 2011 at 4:40 pm alana (at) the food Says:

    my girlfriend is the pastry chef at the current and i happen to know that the bread on the lunch menu is from gunn’s bakery (it’s their multi grain bread).
    the bread in the dinner bread baskets however, are made in-house!

  3. Avatar December 19th, 2011 at 7:19 am Kathryne Says:

    Thanks Alana. I passed on the info to Laura.

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