Delicious Food

Fine dining restaurants are full-service restaurants with specific dedicated meal courses. Décor of such restaurants features higher-quality materials, with establishments having certain rules of dining which visitors are generally expected to follow, sometimes including a dress code.

Fine dining establishments are sometimes called white-tablecloth restaurants, because they traditionally featured table service by servers, at tables covered by white tablecloths. The tablecloths came to symbolize the experience. The use of white tablecloths eventually became less fashionable, but the service and upscale ambiance remained.

 

Ingredients

2 smoked turkey legs
8 cups water
4 cubes chicken bouillon (such as Knorr®)
1 onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder (Optional)
1 cup uncooked wild rice
1 quart half-and-half

Directions

Step 1 

Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes. 

Step 2 

Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.