WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
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1272251259588734
WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
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I am not a big turkey fan, but I have to say I have had some really good turkeys this Thanksgiving! I dry brined the organic free range turkey I picked up at Aldi's and it was moist and delicious. My daughter cooked a Butterball, and it too was moist and delicious. I cooked another for our take out diners for Thanksgiving, and now I am officially turkeyed out! So I wanted to prepare something decidedly NOT turkey for Chef's Table Dinner. I have a bunch of fresh tomatoes from Browntown Farm that I will make into Bruschetta (and a special To Go order of Caprese). Oven Baked Mushroom and Leek Risotto with Shrimp alongside Sauteed Baby Peas with Ham and a Chocolate Cheesecake for dessert. (my To Go order is subbing in a Chocolate Bundt Cake). So I guess I better get hopping, because as you can see, I am late getting this out there and all this goodness is happening tomorrow! You can request special meals, and you can request meals to go with as much advance notice as you can muster. Bruschetta with Fresh Tomatoes Shrimp, Mushroom, and Leek Risotto Baby Peas with Ham Chocolate Cheesecake $20 per person Coffee, Tea or Sparkling Water included. You may bring your own beer or wine. No corking fee. Dinner is served at 6:30 Reservations Required. Call (804) 892-7588 to reserve your seat at the Chef's Table! (Some folks have been asking about tipping. We work hard to bring you a delicious gourmet meal at an affordable price. If you had a wonderful experience, we welcome your contribution to our tip jar. Every bit of money earned goes into keeping this business in the community) photo and recipe from King Arthur Flour www.kingarthurflour.com/recipes/chocolate-cheesecake-recipe
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Kirstin Andrews is in the Kitchen! A Southern Belle, who has hosted many dinner parties using heirloom family recipes, is creating her version of her Aunt Lou’s Cabbage Rolls using cherry smoked ham, bacon from Lingerfelt Farm, tomatoes, onions and shredded carrots. She serves this over smashed Yukon Gold potatoes steamed green beans. Kirstin is starting us off with Crab Stuffed Mushrooms and a Relish Tray of crisp vegetables, pickles and Dilly Beau Monde Dip, and finishing with her often requested Sweet Potato Cake with Cinnamon Honey Frosting. Wow! Sounds yummy! If you are interested in being a guest chef, please talk to Alisa (804) 892-7588 $20 per person Coffee, Tea or Sparkling Water included. You may bring your own beer or wine. No corking fee. Dinner is served at 6:30 Reservations Required. Call (804) 892-7588 to reserve your seat at the Chef's Table! (Some folks have been asking about tipping. We work hard to bring you a delicious gourmet meal at an affordable price. If you had a wonderful experience, we welcome your contribution to our tip jar. Every bit of money earned goes into keeping this business in the community) Crab Stuffed Mushrooms Relish Tray with Dilly Beau Monde Dip Stuffed Cabbage Charlemagne Smashed Yukon Gold Potatoes Steamed Buttered Haricot Verts Southern Sweet Potato Cake with Cinnamon Honey Frosting photo and recipe from https://shewearsmanyhats.com/southern-sweet-potato-cake-recipe/
This week I am excited to have Kristi Higgins, The Social Butterfly of the Progress Index, helping me gather ingredients and prepare the meal. She will also have a seat at the Chef's Table to enjoy her efforts and have a relaxing evening talking with our other guests. But speaking of other guests, we are sold out this week before I even decided the menu. People are reserving in advance; a few are repeat diners that enjoy their weekly retreat into good food and conversation. I encourage folks to do the same. If you don't care for the menu after it is posted, you can reschedule. I will even consider suggestions for dinners in advance. So even though this week is sold out, I want to post the menu so that if it sounds delicious, you could request it at another time, or for a special dinner on a different evening. We start with a fresh Tomato Soup with tomatoes from Browntown Farms. This is a customer favorite that is popular for lunch with a grilled (real) cheese sandwich (like smoked gouda and sharp cheddar). The soup is followed by Garlic Aioli Roast Chicken, Braised Red Potatoes with Lemon & Chives with potatoes from All Good Things Market, and Pan Roasted Brussels Sprouts with Pomegranate and Pistachios. To finish we will have individual Carrot Cakes with Maple Cream Cheese Frosting. Fresh Tomato Soup Garlic Aioli Roast Chicken Braised Red Potatoes with Lemon & Chive Brussels Sprouts with Pomegranates & Pistachios Carrot Cake with Maple Cream Cheese Frosting $20 per person
Coffee, Tea or Sparkling Water included. You may bring your own beer or wine. No corking fee. Dinner is served at 6:30 Reservations Required. Call (804) 892-7588 to reserve your seat at the Chef's Table! (Some folks have been asking about tipping. We work hard to bring you a delicious gourmet meal at an affordable price. If you had a wonderful experience, we welcome your contribution to our tip jar. Every bit of money earned goes into keeping this business in the community) |
AuthorAlisa Strunk Archives
October 2024
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Visit us: 20413 Carson Rd
Dinwiddie, Virginia, 23841 Call us: 804-892-7588 Email us: [email protected] |