Any Given Friday
Today was a good day, but it was a long one also. Two special’s to knock out, and still tweaking menu items. So it is time once again to write a fall menu. We got some cool product in today, and some was pre-fall, so i tried a couple things for the fall menu. Cider and sweet spice braised Pork Belly with mashed rutabaga, Chanterelle’s that we got straight from the French country side, pickled red onions, and the braising jus. The salad is Arugula with Foie Gras Stuffed Black Mission Figs, Maytag Blue Cheese, pecans, house made fig vinegar, and walnut oil. We also had these awesome Champagne Grapes from California, so i garnished the pork plate with them for an updated pic. We had a Royal trumpet Mushroom that was as big as a porcini,so i took a shot of it too. My sous Chef Nick is holding the grapes in his hand so you can see how tiny they really are.
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August 23, 2008 at 8:36 am
Sensationally seasonally wonderful. The weather is quite cool here at the moment and those would be perfect. Yum,
August 24, 2008 at 1:54 pm
“Chanterelle’s that we got straight from the French country side…”
Always great flavor. You should come to VT dude, we’ve had chants all summer long, right from our own woods. As well as bolets of all different sorts and lobsters. Great! year for wild shrooms up here. Keep Cookin’!