There's way more to life than Wild Mushroom Ravioli...like Mascarpone Cheesecake and Warm Chocolate Ganache Cake

Yup. I had to go back to Karma Lounge (two nights in a row means this place is super-extra-special). Wanted to introduce more friends to this local hidden treasure. The teenaged kids that were part of the party are a typically cynical and emotionless bunch but not here. Wish I had pictures to share of their teenaged faces lighting up after trying one incredible dish after another. (Teenagers rarely show this much emotion unless I am asking them to pose for me and then it's the wrong emotion.)

So have a little visual taste of Chef Miguel's Mascarpone Cheesecake with Strawberry Compote and Kahlua Espresso Sauce or if you prefer decadent chocolate desserts, his Warm Chocolate Ganache Cake with fresh berries and Raspberry Sauce is to die for.

Important to note is that we had none of the issues from my previous post because everyone got their own dessert and refused to share. I am proud of myself for not publicly licking the plate for it was crowded and I didn't want to give the other guests the wrong idea.

And a huge shout out to owner Alison D'Elia for her fabulous martinis. No, really fabulous martinis.

And last but certainly not least, while the waitstaff overall is pretty damn terrific, I'm totally partial to Jessica who is perfectly attentive, delightful and just friggin' awesome.

The last...the very last Wild Mushroom Ravioli

So here's the problem: last night, crazy talented Chef Miguel DeBride of Karma Lounge in Ossining sends out a plate of his home-made Wild Mushroom Ravioli to our table. Everyone "ooohs" and "aaahs" and then digs in. One to a person from the heaping plate glistening with butter and redolent of parmesan and wild mushrooms. Literally nanoseconds later, forks clatter to plates, lips smack and glances are exchanged followed by moans, sighs and eyes rolling into the backs of heads as everyone's taste buds jump up and do a Coyote Ugly meets Footloose happy dance.
"Ohmigod this is soooo good."
"No this is waaaaaaay better than good."

He calls his cuisine "wet and sexy" and he means it. Miguel is from Belize and life and love is different there. (I am considering moving, BTW, if only to see if Miguel hasn't spawned a race of mythical chef creatures whose love of food is surpassed only by their love of sharing it). But I digress. Let's get back to our Ravioli issue.

Another round of ravioli rapture for everyone. And another. And another. Until (gasp) the last ravioli. Once again, glances are exchanged, but this time there is more than a communal, collective "Kumbaya" joy for what Chef Miguel has shared. This time, there is lust, gluttony and the unspoken question as to what gets the last ravioli. (Pick me. Pick me. Pick me.)

Moments pass.
Attempts at conversation are made while furtive glances to the glistening mound of perfection are made. (Maybe I can arrange a suitable distraction....hmmm...What to do? What to do?)

And so it goes... moments turn to minutes and the ravioli sits there
for we are a polite, well mannered and ever-so-civilized group
(maybe if I follow owner Alison D'Elia, herself a master mixologist into the kitchen when she comes to check on us, I can lick the plate in private under the approving stare of Chef Miguel.
("Yeah, man! That's how we do it in the wet and sexy parallel universe I call home")

Then horror of horrors, our next course arrives. This is a bittersweet moment for I know that it will be equally superb (I say this with absolute and total confidence because I am a card-carrying member of the Karma Lounge Fan Club), but still...that poor, poor ravioli. And all that sauce. (Gasp!)
One last round of glances are exchanged, this one accompanied by polite but totally insincere offers:
"Go on. You have it."
"No you."
"No you"
(Ha! Yeah right.)

And then it is gone. (sob!) "Come back. Don't go."

So here's the problem: Odd amounts of food.
Damn. Damn. Damn. It's happened to all of us and it's time to put this to an end.

Solution 1:
Perhaps Chef Miguel could have sent out an even number of ravioli to match our party size. Would it have been too much trouble, Mike? (Alison calls Miguel "Mike" but it just doesn't work for me to have put someone named "Mike" on such a pedestal.) Then none of this would have happened. Ahhhh, but part of me thinks "Mike" was secretly looking to provoke a brawl.)

or

Solution 2:
If he had sent out the plate just to me, none of this would have happened. I would have given everyone a taste (that means one "wet and sexy" ravioli plus one extra dip of their bread to sop up the buttery parmesan sauce) and that last ravioli would have been...to quote Daffy Duck..."mine, mine, mine. All mine!

I vote for option 2. Who's with me?

(Sigh.)

Memories...look so beautiful and then...

Aggghh. See what you did, Chef? I'm singing Streisand. Curses.