Opening Day at Del Mar is apparently a big deal.
I’ll be honest – I’ve never really paid attention. I’ve seen the commercials though – the ones singing about Del Mar. And I’ve heard about the “hats” that women wear for opening day. But beyond that, I don’t know a thing about horse racing. All I know about it is from what I’ve seen in the movies Seabiscuit and Secretariat.
But this post isn’t about the races – it’s about one of the after parties that happened in Del Mar celebrating Opening Day at the racetrack.
At Flavor Del Mar they had a special menu prepared for the day – a Trifecta Feast – with a three course meal to help you bask in your post-win celebration at the races.
[Trifecta Feast Menu]
Here’s a little peek at the menu and the offerings!
[Flavor Del Mar dining room – do you spot some hats?]
Laura and I started feeling a little under dressed as more people trickled into the dining room that evening for their Trifecta meal. It was great for people watching – seeing people all dressed up in suits and dresses with4 the ladies wearing their finest hats and high heels.
[Bread, butter, and fancy salts]
We started our fancy feast with some bread. This was a bit fancy though as we had a little tray of various salts laid down before us. The tiny little spoon for the salt just killed me, too. So freaking cute!
No one explained what the salts were to us – but I suspected the far right one was some kind of pink salt. One was also a bit gray-ish in color but the other two I wasn’t sure of. They were all coarse grained salts and I got a little over-eager and put too much salt on one slice of bread. Oops.
The bread was a whole wheat type of bread. I found myself wishing the bread had been warm but I loved the tray of salts.
[Crispy, spicy shrimp with crazy frisee & arugula on the bottom]
For my starter dish, I chose the crispy, spicy shrimp. The shrimp was in light, crispy batter and definitely packed a punch of heat. It wasn’t the lingering kind of heat though – just a passing through heat. The spiciness managed to enhance the whole dish without taking away from the shrimp – a welcome surprise for someone who has shunned heat and spiciness for a long time! I ignored most of the frisee and arugula on the bottom. I had a taste of the frisee, but it just really isn’t my thing. And, it seemed more like a garnish than anything else – the shrimp is the real star of this dish.