" I cook with wine. Sometimes I even add it to the food." W.C. Fields
Hello! Welcome to the final week of January! I don't know about all of you but this is usually the time I start getting tired of snow and ice and start thinking about Groundhogs and their ability to foresee the future. The tradition of a rodent predicting the weather was most likely brought to America by the Pennsylvania Dutch from the Old World where a Badger originally sufficed. I don't know, Badger's Day just sounds strange and Winter seems to go on another six weeks or-- so no matter the shadow. Anyway, I am thinking ahead to spring weather, renewing the Herb Garden and hopefully the Chef's Garden too whenever all the construction dust settles.
Thank You to all who attended the New Resident Welcome events last week, we had a lot of fun doing it and got a lot of compliments.
It is with mixed feelings that I announce the departure of Jesus Martinez, Executive Sous Chef. Jesus has been here at Vi for nearly fourteen years, and has worked and been promoted to many positions in our team. While I am sad to see Jesus go, I understand and respect his decision. His passion for culinary excellence and commitment to our kitchen have left an indelible mark, and we wish him the very best in future endeavors.
Please join me in expressing our gratitude to Jesus when you see him for his hard work, creativity, and unwavering dedication to our team. Jesus' last day will be February 5. We can discuss this and many other developments at the Food and Beverage Forum Monday at 2 pm in the Centennial room.
In the Hive Market this week, check out the Lobster Pot Pie. I personally love Chicken Pot pie, and I asked myself, "what could possibly make it better?". Of course the answer is "Lobster, with a touch of cream, vegetables and potatoes topped with flaky pastry."
We have Beef Goulash this week, Now this dish of beef heavily seasoned with good paprika can trace its origins in Central Europe to at least the 10th century. There are many variations, but ours will have beef, paprika, and tomatoes. It would be great with the Caraway Egg Noodles that we are also offering.
Roasted Chicken, Spaghetti and Beef Meatballs, and Chicken Salad Pita are also available and our Fresh-Squeezed Orange Juice is a great excuse to visit anyway.
In the Mt Rosa Dining room, please try the Roasted Beet Salad topped with crumbled goats' cheese and drizzled with orange and balsamic vinaigrette. Beets, oranges and goats' cheese go so well together, I hope you will enjoy this one.
The Cheese this week is a Hatch Chili Gouda from Beemster in Holland. Gouda and roasted chilis may sound a little different but I urge you to try this. It's not too spicy, and the Dutch do a really nice Gouda no matter what.
At Dinner, you'll love our Seared Tilapia topped with Marinated Tomatoes. Tilapia is a delicious fish, somewhat new to American cuisine but very ancient in culinary history. There is evidence of Tilapia farming in Egypt as long ago as 4000 BCE where the species originates and the sustainability of modern aquaculture makes it a great choice anyway. The topping is tomatoes, garlic, basil, and olive oil and it is served with grilled zucchini and brown rice for a great and healthy choice on our menu. Any white wine would work here, but I think the acidity of the dish lends itself well to the Maui Sauvignon Blanc best.
We will offer Carved Pork Tenderloin with Honey and Dijon Glaze, served with steamed broccoli and a baked potato. The Tenderloin runs along the back of the animal alongside the loin, two of the choicest cuts. The phrase "Living High on the Hog" refers to these tender and expensive parts of the animal as opposed to the belly, hocks or jowls of the pig which was much cheaper and presumably more common. Better? That depends on how you cook it, nothing wrong with a good ham hock and bacon is always divine. Try this with Gewurztraminer.
Our Grilled Chicken Breast is topped with a crab and asparagus Salad, drizzled with Hollandaise sauce and served over sautéed spinach. Definitely a tasty one, Hollandaise is on of the mother sauces: a rich, delicious emulsion of eggs and butter that elevated any dish to a new culinary level. Chardonnay would be perfect here.
As a light special, try the Roasted Portobello Mushroom topped with shallot and tomato ragout and served over truffle quinoa. David has some really nice fresh truffles to shave over the top of this dish and it is not only light but vegan as well.
As a pasta you'll love our simple, fresh Cheese Ravioli in our house marinara sauce topped with ricotta cheese and served with garlic bread.
For nightly specials, try our Rosemary Roast Chicken, the Shrimp Scampi, Teriyaki Pork, Grilled Hot Dog (by request), Pork Green Chili Stew or our Steamed Lobster Tail. On Saturday we are serving Corned Beef and Cabbage, probably the last time you will see this until March, and I will make certain that there is house-brewed beer to accompany it. I promise.
At Lunch, try our Carved Meatloaf, Beef Stew, Apricot-Glazed Salmon, Lobster Newburg, Seared Scallops and my personal favorite-- Fried Chicken.
On Tuesday Join us for the Sip & Savor event. We will be celebrating the Wine regions South of the Tropic of Capricorn, including: South Africa, Australia, New Zealand and Argentina. I think this will be fun and it's a great way to close out January before the coldest month of the year.
As always, join us for the Culinary Corner on Monday at 10 am in the Dad Clark Bar where we will discuss this menu any many more things. I'll see you there.
