The Loveliest of Bones - Vernal Geekquinox 2026

In the end, it was neither the duck, nor the beef nor the lamb that did me in - it was the bull.

Pete & Ellen hosted their biannual dinner party last night, and as always it was a sumptuous feast and a delightful get-together.

Having been told the theme beforehand, I wore my jean jacket, hat and sweatshirt adorned with the original "Bone Daddy" (Jack Skellington) while Audrey (not pictured) donned pyjama pants and explained she was "bone tired." Ellen's Dio de Los Muertos shirt and bone barrettes were an excellent thematic touch as well.

With Pete busy in the kitchen, I was only too happy to help out by preparing the bone-themed cocktails that he had printed out, but the first course arrived before we had gotten very far: lamb lollipops (chops with long, frenched bones to facilitate eating with one's hands).

Succulent and flavourful, these were particularly enjoyable as there is not much appetite for lamb in our house, but I am always happy to have it. Brilliantly seasoned and done to a turn on Pete's Big Green Egg, I believe.

The starting cocktail (for me, anyways) was a Rusty Nail variation using corn whiskey instead of scotch and replacing the Drambuie with amaro (an Italian digestif) and Benedictine. This made the drink a little less sweet than I am used to but more complex and a real delight - plus every drink tastes better in Waterford crystal, in my opinion!

The main course, served mid-afternoon, was braised lamb shanks. These had been cooked wetly for hours with vegetables that were removed and blended to create a tasty gravy, that was poured over the bony lamb cuts as they lay on rice.

Tough to say what I enjoyed more, as the tender lamb shanks themselves were delicious and fell off the bone with even the slightest of jostling, but the rich, savoury blended vegetables made the entire dish next level. The rice was completely necessary as a means of capturing all the sauce, but I would love to try it with mashed potatoes instead.

I didn't photograph every libation, but here is Margaret enjoying the most surprising of them: the Bone Cocktail.

We are kind of an old crew now, and normally approach drinks like Red Bull with same level of wariness one would apply to removing an antagonistic lynx from one's linen closet. But I was curious and Audrey agreed to split one with me, and it was surprisingly delightful!

The sweetness of the Malibu seemed to dull the bitter and medicinal edges of both the Jagermeister and the Red Bull, leaving a tart and refreshing drink that enabled us to stay up until midnight! (And maybe a bit beyond, as Jeff had two of them...)

Even in a meat- and bone-centric menu such as this, the tomahawk steak (my first!) was a visual standout.

Once cooked to medium-rare (mmmmaybe a little rarer than that in places), Pete deployed fried onions onto toasted baguette slices with arugula, added thin slices of the steak and then topped it off with homemade chimichurri sauce - delectable and delightfully presented to boot!

And fortunately Scott was on hand to help coax the rarer bits into line with Pete's kitchen torch...

I neglected to get a picture of the most interesting drink of the night: the Bone Crusher. A 2-person cocktail built around a generous pour of Mezcal, Margaret described it as "delicious but confusing", and I agreed wholeheartedly.

Combining sweet, tart, smoky and spicy elements, this one was a real hit for both taste and complexity. If I was to do it again, I would probably sub in chipotle for the salted and spicy rim.

And the Bone Chiller was a delightful (if strong!) quencher, as shown here by Totty.

Before the final course, Pete asked if anyone wanted to finish off the homemade Advocaat he'd made over the holidays (a Dutch liqueur made with eggs, brandy and vanilla), and Audrey and I were only too happy to assist.

The final meat course was duck confit, a drumstick slow cooked in fat wth salt and seasonings (originally a preservation method, I learned). Served with a delicious arugula salad garnished with a tart vinaigrette, perfectly complementing the mouthwatering, salty duck. I neglected to snap a pic of the plating, but never has a greasy fry pan looked so alluring to me! 

Finally, for dessert, we had a dino dig cake. Unfortunately, using warm water to extract white candy from the silicon molds meant losing much of the definition that made them look like fossilized dinosaur skeletons, but a) we are all imaginative people and b) the chocolate frosting was one of the most cocoa-forward things I have ever tasted.

The entire affair took a little less than 12 hours (!), with Pete cooking and Ellen hosting and cleaning almost the entire time. It is a tremendous outlay of effort, especially when you factor in the prep times.  Not every guest is able to stay for the whole event, but everyone leaves immensely impressed with the quality and variety of food and libations, the unequalled hospitality, and the sheer wonder and joy of being able to come together as a group again, as we have for so many years. 

It's All Greek and Delicious to Me - Autumnal Geekquinox 2025

Having travelled to Greece as part of their comprehensive European honeymoon earlier this year, Pete & Ellen theming the most recent Geekquinox as "My Big Fat Greek Honeymoon" makes a lot of sense. The hit 2002 movie of the same name is fondly remembered as a lot of fun, and obviously that region boasts some spectacular cuisine. (Although their overlooking of 'Greekquinox' as a name until I mentioned it was a bit surprising...)

Audrey was a bit saddened that we didn't have anything particularly Grecian to wear, until I chanced to ask Totty if he still had the toga sheets from G&G XVIII around. Turns out he was planning the same thing himself, but luckily enough he had exactly three of them on hand!

Things opened up with a cocktail featuring ouzo, lemonade and mint leaves that was an absolute delight for both Audrey and I, with the anise flavoured liquor cutting some of the acidity that normally makes lemonade a risky proposition for her.

The first dish was a amazing homemade spanakopita, with loads of homemade tzatziki to go with it. A tandem effort that saw Ellen looking after much of the folding and re-folding of the filo pastry (which would have driven me utterly mad) while pete worked on other dishes, these crispy, creamy hors d'ouevres were absolutely fantastic. Good enough that I reached for a third when two would have been plenty!

Not nearly long enough after that, the grilled souvlaki chicken and Greek rice arrived at the table for lunch proper; Geekquinox begins at noon now to facilitate our aging difficulty in remaining up long past midnight. The grilled chicken was juicy and flavourful, and not tremendously salty (a challenge I often face with grilled chicken), but the rice almost stole the show. Cooked with lemon juice and zest as well as chicken stock and a bit of parsley, this was one of the best rice dishes I have ever tasted, with just the right amount of stickiness.

After a slightly longer break (and some more delicious lemonade cocktails), the main course arrived at the table: a delicious slow roasted lamb leg, Greek potatoes and a Greek salad.  Seasoned and roasted potatoes are one of my favourite sides, but I am generally too lazy or time-pressed to make them myself, and these ones hit the sweet spot right between crispy and fluffy. The salad, with tomatoes, olives, onions, celery and feta in a mild vinaigrette was light and fresh, an ideal accompaniment to the succulent, boneless lamb. How succulent? The first piece that I forked off the platter to hand to another guest, broke apart under its own weight - and it was not an enormous piece. And with au jus for the roast and tzatziki for the potatoes, there was no worry about dryness to be found anywhere.

There was ample time for drinking and chatting before the dessert course was served: a custard dish in an impossibly flay filo pastry shell called galaktobourekos. I would sing the praises of this dessert based on its crust alone, knowing how finicky filo is to work with, but the rich custardy heart of the dish was neither too flaky nor too runny, challenges I have encountered with custard in the past. A delightful finish to the evening, even if it did push me almost to the bursting point!

But there we were, sufficiently fed and watered with full stomachs and fuller hearts even before 9:00 rolled around. And the two dishes that ended up not making it to the table were not even missed, and frankly, might have pushed some of us beyond our limits.

As always though, the wonderful fellowship among dear friends who have done this for well over a decade now, put even the glory of the dishes to shame. Thanks again Pete and Ellen - opa!

Vernal Geekquinox 2025: The Good Old Fashioned Days

With the theme being presented ahead of time as "Old Fashioned," I expected things to be a bit more, y'know, liquor-forward at Pete and Ellen's semi-annual dinner party - which would be weird, given that nearly half the guests drink little to nothing at all while the other half tries valiantly to take up the slack.

And sure enough, the eponymous cocktail was on the menu, and the three of us who availed ourselves of it enjoyed it quite a it but I am getting ahead of myself.

Audrey and I always try to dress thematically where we can, with effort and success varying wildly from theme to theme. On this night she nailed it, pairing very well with Ellen, while my own meager efforts (a short sleeved shirt and cold war/Soviet looking tie (celebrating the Beatles "Back in the USSR") paled to Pete's sock garters and shorts ensemble.

The atomic age graphics on the menu make it clear that they were looking for a '50s-era hospitality thang, from delicious vintage cocktails and desserts right through to the main course of succulent roast beef.

Somehow the least exotic menu provided one of the tastiest Geekquinox dinners ever (not that anyone is crazy enough to rank them) and also the best-paced! Even the stuffed celery appetizers had a nostalgic charm. Followed quickly by a hot, sweet, Tom & Jerry - my new favourite warm cocktail - the day looked to be off to a splendid start.

I have never been one to fawn over a devilled egg - until now. The sharp, mustardy richness of the yolks even managed to overshadow the charm of the special plate they were served on, each egg secure in its own concave depression. We all wondered though - was something else meant to go in space in the center? People didn't used to...dip devilled eggs, did they?

While we waited for the main course to finish, Pete asked if I could mix up some Old Fashioneds for those who were interested, which turned out to be Totty, Audrey and I. It is one of those classic cocktails that is so simple and spirit-forward you might wonder why you would bother at all, but the addition of a sugar cube and orange bitters to whiskey (in this case, the Taber corn "Berbon" purchased as a Canadian alternative), adds both sweetness and complexity to the drink. The homemade (!) brandied cherry and orange peel garnish don't hurt either, and it also looks classy as hell when served in Waterford crystal.

One of the many improvements our hosts have introduced is moving the start time to noon, rather than 5 pm. This gives Chef Pete a lot more flexibility and time to chat, but just as critically, prevents the main course being served close to midnight. Those 2:00 am closeouts is hard on these 50-year-olds, but this meant the main course of a roast beef dinner with all the trimmings was coming to the table around half past three - which was perfect.

Pete had put his roast on at a low temperature around seven in the morning (Lord, bless and keep this man!), before searing it outdoors on the grill once the majority of it was medium-rare. A simple rub of salt and pepper gave it a brilliant crust and a main with no teeth at all could have comfortably eaten a generous slice. I actually cut a bite off with the edge of my fork instead of using a knife.

Our host was a bit disappointed with the Yorkshire puddings, which had not raised as he'd hoped, but the lack of fluffiness made them no less tasty. And the mashed potatoes (apparently also known as "Irish guacamole"?) and turnips were also delicious, particularly with the savoury gravy he had prepared. But the cheese-covered broccoli was a real standout, prompting numerous compliments from the guests. This cheese was meant to complement, not conceal!

The shrimp cocktail was left behind as the guests slowly digested their cow, but jsut around the time people were feeling the possibility of the capacity for eating again, Pete presented a plate of rumaki ; bacon-wrapped water chestnuts with seasoned chicken liver, a common treat at Trader Vic's back in the '50s. Very tasty!

Scott had helped slice quite a few onions earlier in the afternoon for soup and by ten pm it was ready to go in the oven and same some cheese and bread baked on to it. I adore French onion soup and have fond memories of ordering it when dining out as a child with my family, in the same style of handled earthenware bowls. Again, the nostalgia competed with the rich savoury broth and tender onions for what had the biggest effect on my happiness, and I ended up calling it a tie.

The final food offering of the night was a classic pineapple upside down cake. This might have been my first time having one and I hope it is not the last. Baking this sweet yellow cake upside down creates an amazing caramelized firmness to the top, while the cake remains moist throughout. Normally I am looking for ice cream, whipped cream or icing by my third bite of any cake but this dessert was a winner.

The Singapore Sling, another tiki classic, this time from Raffles Hotel in Singapore, made its appearance in the form of a nightcap, around 11 pm. Tart, sweet and strong, this mix of gin, cherry brandy and fruit juice was apparently created as a means of letting women imbibe alcohol, which was improper at the turn of the century. Despite having more of these than I should have (did I mention they are tremendously tasty?) the increased acidity did me no long lasting ill effects.

But true to form, the last of us stayed up until nearly one in the morning chatting and catching up - truly the best 'dish' of any Geekquinox. Thanks again Pete and Ellen!