Hello! welcome to the fourth week of August! it's been hot this last week and no relief in sight for a few days. Thanks to everyone who came to the Farmer's Market on Friday, we had a lot of fun and you all bought a lot of produce and honey.
We are back to emergency buffets as you may have noticed. Staffing is the problem, we simply need more staff than we have and Buffets take less staff to run than table service. Our hiring event last week netted a few new faces so we are hopeful that this is temporary.
Monday Night will be a buffet in the Dining Room but I believe that is the only one this week.
The Soup of the week is a Vegetable Gazpacho. Similar to a classic chilled gazpacho, this Spanish-inspired soup has tomatoes, cucumbers and avocados, but also zucchini, squash and beans. Served ice-cold, it will hopefully take some of the heat out of the 95 degree days we have been seeing.
The appetizer is a Chorizo and Cornbread Stuffed Mushroom with a sauce made from beer and fresh thyme from our garden.
The cheese is a fun one, Red Butte Hatch Chili Cheddar is from our friends at Beehive Cheese in Utah. As it sounds, this is a nice creamy Cheddar studded with roasted Hatch chilies from New Mexico. It has a smoky flavor and a definite heat. As you may have guessed we are serving this with Palisade peaches as they are just perfect right now and sliced, crusty French bread. Ask for our Green Summer Granny Smith Cider with this-- it's a great combination.
At Dinner (beginning on Tuesday), check out the Herb-Crusted Salmon with Corn Essence, sautéed broccolini, and potato gnocchi. The corn is at it's peak right now, and of course the salmon is always good so I feel like this one will be a winner. Try it with Chardonnay, or maybe the Gavi le Marne if you're feeling adventurous.
We have a Grilled Ribeye Steak this week, with house made Worcestershire, caramelized onions and crispy potato wedges. As always, let us know how you like your steak. Ribeye is nicely marbled and not particularly lean so it stays juicy and flavorful even when cooked medium-well. This cut and the sharpness of the sauce would be great with Zinfandel.
Pineapple and Lemon-Glazed Pork Tenderloin is on the menu this week, sliced thin and served with sautéed spinach and arugula, over sticky rice. The sauce is basically a reduction of the pineapple juice, with the lemon keeping the sugar in balance. Something like this needs a similarly-balanced wine like Riesling.
As a Vegetarian special, check out the Roasted Adobo-Spiced Butternut Squash. Now Adobo is a paste or sometimes a marinade made with chili peppers, herbs and vinegar. Our squash is served over quinoa, with crispy, roasted chick peas and drizzled with agave and lime.
For pasta, we have Spaghetti tossed with fresh tomatoes, grilled chicken, fresh garden basil, garlic, spinach, and olive oil. We top this with toasted cashews and serve it with garlic bread. Try it with Chianti.
Our dinner specials include Miso-Glazed Sea Bass, Sautéed Calf's Liver (by request), Shrimp Cakes, Margherita Pizza, Beef Tacos and Grilled Lobster Tail.
At Lunch we have Carved Pork Loin with Cider Gravy, Steak Chili, Shrimp Stir-Fry, Fried Chicken, and we'll finish the week with Prime Rib.
I hope to see you all Monday Morning at the Culinary Corner, 10 am at the Dad Clark Bar.
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