Hello! Thank you to all who attended the Sounds of Summer event in the Mt Rosa Dining room and afterwards. We had so much fun putting it together, and the response was so positive. We have received requests to do this more often, I suggest at least once a quarter.
The Cheese this week is an Irish Cheddar with Porter Ale blended into it. The flavor of the ale is mild, but definitely present. We are serving this with sliced Gala Apples as I think the flavors would work great together and it give me an excuse to order extra apples to press for cider. As you may know, we are celebrating Oktoberfest on October 10 this year. It's a bit later than we usually do it but the extra week gives us time to brew a special spiced beer and of course cider.
The soup of the week is Steak and Potato. Beef tenderloin tips are braised with celery, onion, carrots, and potatoes in a rich broth
.
At Dinner this week, check out the Broiled Orange Roughy with Veracruz Sauce. This sauce is made with tomatoes, olives and capers, while the dish is served with potato gnocchi and steamed broccolini.
Also at dinner is a grilled Picanha Steak with Peppercorn Demiglace, sautéed spinach and crispy baby potatoes. Now a Picanha steak-- also known as a Culotte or Bistro steak-- is a flavorful cut of meat from the top sirloin, usually with a small fat cap still attached. You may have had this one at a Brazilian Restaurant-- they like to grill it on a long skewers called Espetos, and carve it at the table. We won't be doing anything that dramatic this week but it does sound like fun. Anyway, this one is well marbled but definitely not as tender as a Tenderloin so if you like your meat well done this isn't the best choice. Try this with a full bodied red like Cabernet or Zinfandel.
We have Pork Picatta this week, served in a sauce of capers, butter, lemon and wine. We serve this with Angel Hair pasta and baby carrots.
As a Vegetarian choice try the Pistachio-Grilled Cauliflower Steak. As the name implies, this is a slice of cauliflower from the whole head, dusted with pistachios and grilled like a steak. The sauce is made from blood oranges and Grand Marnier, finished with fava beans and crispy potato chips.
Our Pasta is Spaghetti and Meatballs, topped with lots of marinara and cheese. This goes with garlic bread and would be delicious with Chianti.
For specials this week look for Grilled Pork Chops, Beef Burritos, Chicken fricassee, Sea Bass, Pork Tenderloin and yes, even Crispy Frog's legs.
At lunch look for Stuffed Cabbage, Carved Beef Tenderloin, Crab-Stuffed Salmon, Grilled Ribeye Steak, and Beef Tacos.
Kind of quiet this week for special events, but keep an ear open for the Sip and Savor event coming up soon, the Oktoberfest, and a few other fan favorites.
As always I look forward to seeing you all at the Culinary Corner this week, Monday Morning at 10 am.
Comments