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- this is getting way too familiar
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- yep, more snow. imagine that.
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- snow day mise en place
perogies
beef, shortrib perogie, onion puree, celery root gratin
a great little starch garnish for our beef dish…
wine dinner 1/28/10
pics from our recent event with doug hotz of rio hill wine & gourmet
First
lobster, avocado, blood orange, macadamia nuts, lime, cilantro Santa Barbara Winery Chardonnay 2007
Second
truffled wild mushroom risotto, chevre cream
Annabella Napa Cabernet Sauvignon 2006
Main
slow-cooked beef short ribs, fondant potato, celery root
Ancient Peaks Zinfandel 2007
Cline Ancient Vines Mouvedre 2007
Dessert
carrot cake, mascarpone cream cheese icing, carrot sorbet
Quady Elysium Black Muscat 2008
upcoming events include:
Chilean Wine Dinner February 25, 6:30 pm. 4 courses, 5 wines, $60 all-inclusive
Know Your Local Farmer Dinner, featuring Double H, Polyface, Rag Mountain Trout, and Harvest Thyme Herb Farms. March 20, 6:00 pm. 5 courses, 6 wines, $75 all-inclusive.
Call Doug at Rio Hill Wine, 434-295-8466, for reservations
whats new?
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- yummy yummy sweet potatoes
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- chicken stuffed with chorizo
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- sage picked from under 2 feet of snow
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- sweet potato tortelloni
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- root vegetable terrine with bacon
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- rockfish, winter veg, lobster sauce
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- teach your children well
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- fried spicy nuts
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- what the?!
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- pre-service pick me up
lunch
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- pizza for lunch
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- master baker and his apprentice
its a well known secret that sometimes the best foods a restaurant kitchen turns out never actually makes it to the guests… case in point, a recent lunch at the ivy inn prepared by my, recently semi-retired, dad ( a 3rd generation baker, and career pizza maker). we were wowed with his version of pan pizza with a variey of toppings including greek sausage, kalamata olives, feta cheese, roasted tomatoes, homemade pepperoni and more. needless to say we gorged ourselves, and wished we had nap time before dinner service. i might have to force him out of retirement and back to pizza making, because he is the man. thanks dad!
duck duck
duet of duck
pan roasted breast, five spice braised leg, “farroto” (yes, there it is again!), sweet potato puree, bok chot, shaved root vegetable salad.
cooking for friends
one of the greatest joys of restaurant cooking is when friends come in to check out what youve been up to, and ask to try all of your latest dishes. deirdre and phil armstrong of harvest thyme herb farm in staunton has been growing specialty produce for us for the last 4 seasons. in celebration of their last delivery until next spring, they joined us on a snowy friday night last week. we presented them with a 7 course tasting with pairings, and it was the highlight of the week. its always a great feeling when your guests leave it up to you to cook what you want to for them. as a chef, i do it all the time, asking the server to tell the chef to choose my courses for me, usually with great success, of course every once in a while, some smartalek puts duck and mahimahi on your plate and calls it modern cooking. i can assure you we wont do that… happy holidays to all and to all a good night! cheers!
“farro”licious
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- “farro semiperlato”
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- stir, stir, stir
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- “farroto”
we are crazy about farro! this grain of ancient origins is packed with fiber, higher in protein than other wheat products, and retains a pleasant toothiness when cooked, making it perfect for a twist on “risotto”. we are using “farroto” (thumbs up to “the kitchen” in boulder,co) with our osso buco dish, studded with diced turnips, watermelon radishes, and sweet potatoes, finished with mascarpone, and parmigiano. mmm, yum yum…
pork tastes good
triumphant trio of pork
for those of you who have dined with us before, you’ll know that we love to feature our favorite farm animal in a variety of preparations. polyface farms pork ribeye, roasted sweet potatoes, maker’s mark jus, pyramid ravioli of surry sausage, chestnut puree, sage butter, double h farms bourbon-molasses braised pork shank, creamy grits, crispy sweet potato. lots of love to our local farmers that make a dish like this possible, if it wasn’t for their awesome pigs, it wouldnt be worth the effort!
in and around this week…
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- this much local produce in december? wow!
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- musque de provence
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- beth & bread pudding
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- all decked out
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- first snow
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- the tree
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- the tree II
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- sticky english toffee pudding cake
double h farms delivery, maple roasted pumpkin, spice cake apple bread pudding & pumpkin ice cream, the holidays are here, first snow, super awesome christmas tree, the tree again, another new dessert.
