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Culinary Corner Week of May 30-June 4.





Happy Memorial Day Weekend! On Monday we are having a buffet in the Dining Room from 11:00 AM -1:30PM. Barbecued Ribs, Chicken, Bratwurst and Hamburgers will be served, lots of fun will be had.


Anna is making Apple Pie... Angie and Hannah have arranged music in the Centennial room at 3 pm as well.

Thank you to all who attended the cooking demonstration last week. I had fun as usual and I hope you did as well.

As summer kicks off, I know many of us are looking for lighter alternatives. We are rolling out some healthier options on the menu. Of course not all of us have bikinis in our future, and you can rest assured that I am still a big fan of pork chops and fried chicken.


a large swarm captured Friday by the Flagpole

Thank you as well to all of you who have been spotting swarms for me. The bees are healthy and well-fed, which means a lot of them swarm to try to start new colonies. I have caught four swarms on property in the last week -two on Friday alone, and they are keeping me on my toes for sure. Swarm season is late spring, so we should be ready for the next few weeks but by the time the weather gets really hot they tend to stay put.


The soup this week is Tomato Basil. this is very simple, just a basic house-made tomato soup that is heavy on fresh Basil. No cream or gluten in this one.




Sausage-Stuffed Mushrooms

The appetizer is Sausage-Stuffed Mushrooms. we use large silver dollar- sized mushrooms, scooped out and filled with a mixture of sausage, herbs and bread crumbs. This is baked until golden brown and delicious, and then served with our own marinara sauce.

At dinner this week we have white wine and lemon Broiled Walleye with ginger-garlic-butter sauce, soba noodles, and sesame snap peas. Walleye has a very mild flavor, and this dish would be a great healthy option (if you excluded the butter).


We have a Filet Mignon Crusted with Brie Cheese and Lobster Meat. Basically we mix the Brie, lobster, fresh herbs and bread crumbs together. We grill the filet to your requested temperature, then place some of the cheese mixture on top and flash it in the broiler until it is bubbly and hot. This is served with Bearnaise sauce, roasted broccoli, and au gratin potatoes.

Chicken Cordon Bleu

We have Chicken Cordon Bleu with Hollandaise and asparagus. We pound chicken breast until it is flat and tenderized, then roll it around ham and Swiss cheese. We bread it and then fry it briefly, finishing in the oven.


As a Vegetarian Special we have a roasted Rosette of Butternut squash, with raspberry-red wine reduction, sautéed baby kale and quinoa pilaf. The squash is cut into thin strips and rolled into a rose shape before being brushed with olive oil and roasted. This dish is a great plant-based alternative to meat and is delicious.



Penne Bolognese

We have Penne Pasta Bolognese this week. Bolognese is ground veal braised in tomatoes and herbs, like a ragout. It's finished with a bit of cream and tossed with penne pasta before being topped with shaved Parmesan cheese and garlic bread.


For daily and weekly specials, look out for Leek and Cheese Savory Panade, Carved Flank Steak with Red Wine Sauce, Grilled Swordfish with Avocadoes and Tomatillos, Slow-Cooked Pork Shoulder and New York Strip.


We WILL be having Culinary Corner in the Bar at 10 am on Monday, but we need to keep it brief as the staff will need to set up for the holiday.

Hope you all have a great week!





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