Last Saturday, Alli and I were lucky enough to attend the latest Midnight Mass at Bistro Europa. This was the fourth installment of Midnight Mass and our third time attending; we unfortunately missed Chef Bruce Wieszala’s Banana Peppers last month. This dinner featured Chef Brad Rowell, the very talented Sous Chef at Park Country Club (you may remember him from Episode #72 of Eat It Up).
Chef Rowell and the Bistro Europa staff prepared Lobster Rolls, home made salt and vinegar chips and a Grapefruit and Ginger Shandy. The meal was fantastic. The amount of lobster in each roll was very generous and the mayo to meat ratio was perfect. The thick New England style roll was baked by the incredibly talented Chef Ellen Gedra and was just stupid good. The exterior stayed perfectly crispy and warm which was a nice contrast to the slightly chilled lobster meat. The salt and vinegar chips were delicious as well. The vinegar wasn’t too over powering and they were fried extra crispy. The shandy was really impressive. A fermented drink with grapefruit and ginger; incredibly refreshing on a humid Saturday night.
The entire night was awesome as always. The restaurant was packed with some of our foodie friends and a surprising amount of new faces. These Midnight Mass events have been really fun and if you are interested in this private dinner experience, I highly suggest liking the Midnight Mass facebook page. You’ll get announcements of future events and how you can purchase a ticket.