Hello! Welcome to a new week. Last week was a lot of fun-- between Memorial Day, the lecture on Nepal, The Cocktail Party and The Garden party we sure kept busy. Thank you to all who attended these events, it's nice to be together after so long.
The soup this week is Three Onion Soup with Croutons. Basically: leeks, sweet onions, red onions slowly caramelized, then deglazed with sherry, simmered in beef stock. Think : French onion soup without the cheese.
The appetizer is Baked Brie Cheese wrapped in puff pastry with sliced French bread. This one is served warm and is very gooey and quite delicious. Definitely not the low-fat choice but maybe take a brisk walk in the morning and the calories will be perfectly justified.
The cheese this week is called Cabecou, a French Goat's cheese marinated in olive oil and herbs. This one is rich and creamy, and will go great with some crusty bread and maybe a glass of Sauvignon Blanc.
At Dinner we have Pan-Seared Chilean Sea Bass with a salsa of tomatillos, lemon and cilantro. Chilean Sea Bass is properly known as the Patagonian Toothfish, but that name just doesn't roll off the tongue. We don't serve this one as much as we used to, they are a dangerously overfished species, but they are really delicious. Served with roasted potatoes and peas, this one will go well with a Chardonnay; the Kendall Jackson is always a great choice.
We have Carved Leg of Lamb this week, sliced thin and served at your requested temperature. Samten is making homemade yogurt for this one and we will be seasoning it with mint and honey. We slow roast carrots and serve them alongside mashed celery root as well.
As the weather continues to heat up, you will be seeing a lot of grilled items. This week, Barbecued Pork Ribs are the star, with macaroni and cheese, as well as fresh Olathe corn on the cob.
For a Vegetarian special, we are serving Roasted Wild Mushrooms tossed in Garlic, Lemon and Parsley. This will feature oyster Mushrooms, shiitakes, lion's mane and others, and will be served over a wild rice cake and grilled sweet onions.
Try the Cajun-Spiced Chicken and Andouille Sausage in cream tossed with penne pasta and garlic bread. This one is a little spicy, but we can keep it G- rated if you ask.
For Dinner specials, Thai Shrimp and Scallops, Grilled Pork Chops, Seafood Bouillabaisse, Fried Chicken, Carved Buffalo Strip Loin, Pot Roast, and on Saturday we have Surf and Turf with Lobster and Filet.
At Lunch Look for the Caprese Panini, the Mushroom and Swiss Burger, Ribeye Steak, Fish and Chips, Seafood Newburg and the Teriyaki Duck Breast. Yum.
Tuesday Night we are kicking off our first Outdoor Barbecue of the season, on the Pool Patio. It has been quite a while since we have done this, so for those of you who have never been I hope you can make it. Every Tuesday through Labor Day we will be setting up a tent on the Patio, and one of our chefs will man the grill with some offerings that are not on the main menu. This is really relaxed and informal, and Bob will be serving a complimentary Cocktail of the Day as you bask in the spring and summer warmth. If the weather turns foul, we will have to cancel, but we will do everything we can to make sure you get a reservation in the dining room in that event.
On Wednesday we are having the Sip and Savor event again, We are trying something a little outside the box this time, and we are tasting Sparkling wines from different regions. It will require a bit more patience as we will need to pour between courses, instead of pre-pouring as we have done in the past but I think we are up to it. My thanks to Mr. Dionne for the idea, and for the Prosecco that will likely form the first course. Sparkling wines tend to go best with simple fruits and cheeses, and so this might be a nice refreshing afternoon. As always I will have something to eat at the end, so those who are so inclined can go home and take a nap rather than worry about dinner.
Anyway, I hope you all have a great week and I look forward to seeing you Monday Morning at the Culinary Corner meeting.