'You don't need a Silver Fork to eat Good Food"
-Paul Prudhomme
Hello! Wow what a week. Hopefully everyone has recovered from the storm and we can look forward to melting piles of snow in the parking lots and roadsides. Happy St. Patrick's Day! For the Holiday we are serving Corned Beef and Cabbage, Lamb Stew, Fish and Chips in addition to some regular Brunch offerings. I have to confess I got really nervous as our Corned beef was supposed to be delivered on Thursday and at one point it looked like we might not get our deliveries at all. This post will be brief, things are still somewhat chaotic in the world of Food and Beverage.
In the Hive Market try the Steamed Lobster Tail, Grilled Lamb Chops, or even the Meatloaf. Business is picking up in the market so we will try to keep the shelves stocked.
In the Dining Room, try the Cucumber Salad. It's tossed with rice vinegar and fresh herbs for a light but flavorful start to the meal. The cheese this week is a Truffle Pecorino that we are serving with a nice Calabrese Salami . Pecorino hails from Southern Italy, it is made with sheep's milk in a manner that seems similar to Parmesan but as it is not aged the texture is softer and the flavor is fresher. Ours has black truffles added into the curds before pressing, and the combination is really nice. It would be great with a good Pinot Noir.
At Dinner, check out the Sautéed Butterfish. Now butterfish is also known as black cod but it is really not related to Cod at all and I prefer the name Butterfish as it really does describe the rich texture and flavor of this Northern Pacific cousin to Halibut. Ours is topped with a salad of fresh avocado and tomatoes, along with asparagus and quinoa. Go with Chardonnay here you can't miss.
We have Medallions of Beef Tenderloin this week topped with a reduction of red wine and balsamic vinegar. This goes with a feta cheese-spinach-tomato-risotto cake.
We are featuring a veal marsala this week as well. Veal loin is pounded and sautéed then topped with a sauce of Marsala wine, mushrooms and stock. This one goes with peas and mashed sweet potatoes.
As a light special we are serving Falafel with grilled flatbreads, cucumber sauce, chilled vegetables, olives and Feta cheese. Falafel is a Mediterranean dish of mashed garbanzos, seasoned well and fried like a fritter. The combination of flavors and textures makes this a one of my favorites, I hope you like it.
The pasta this week is Penne in Parmesan Cream with Wild Mushrooms and Grilled Chicken.
At Lunch check out the Carved Beef Meatloaf, Salmon in Filo, Greek Fish Stew, Chili Dog, Shepherd's Pie, or Swedish Meatballs.
Hope to see you all at Culinary Corner this Monday in the Dad Clark Bar, stay safe and warm!
