WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
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1272251259588734
WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
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This week I am pulling out one of my favorite recipes! I made this a year or so ago for Richlands Dairy Farm's Dinner on the Dairy...for 70 people! This week we have a more intimate setting with 8 at the table. You could be one of them! We start with a Focaccia with Roasted Cauliflower, Green Olives and Marinated Leeks, which is followed by our main dish of pork tenderloin covered in a fresh herb paste of Rosemary, Sage, Fennel and more, then wrapped in bacon, chilled over night then roasted. The tenderloin is then unwrapped, the bacon crisped up and capers dusted in cornmeal are fried and sprinkled over the top. Haricots Vert with lemon and Shallots brighten up the plate and savory Potatoes Savoyarde, which is a gratin of potatoes and cheese, gives a comforting touch to the meal. We finish with my ever popular Apple Bundt Cake with Caramel Sauce. I hope you can join us! Focaccia with Roasted Cauliflower, Green Olives and Marinated Leeks Herb Encrusted Pork Tenderloin with Bacon and Fried Capers Potatoes Savoyarde Haricots Vert with Shallots and Lemon Apple Bundt Cake with Caramel Sauce $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)
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I got a request for Mahi Mahi so this week we will feature that fine fish with a refreshing citrus mango slaw with a little kick from a chipotle-lime crema that I saw on the site of www.halfbakedharvest.com/cuban-fish-tacos-citrus-mango-slaw-chipotle-lime-crema/. I kind of melded a couple of recipes together as I often do. But it had a definite Cuban feel to it so I decided to go with that theme. As an appetizer I am making Crispy Salted Tostones with Green Sauce from https://pinchofyum.com/5-minute-magic-green-sauce. These are double fried plantains with a dipping sauce made with avocado and pistachios. Cuban black beans and coconut rice round out the meal and Coconut Caramel Flan stars as the dessert. Crispy Salted Tostones with Green Sauce Mahi Mahi with Citrus Mango Slaw & Chipotle-Lime Crema Black Beans and Coconut Rice Coconut Custard Flan $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) This Saturday, our taste buds travel to Thailand. In Thailand generally all the food is brought out at once and folks sample whatever they want, in whatever combination and order. Our table will be set with a variety of dishes. Glass Noodle Soup with tiny pork meatballs in a light broth. Chicken Satay served with Peanut Sauce and Sweet & Sour Fresh Cucumber Relish. A steaming platter of Jasmine Rice complements Curried Shrimp, Fried Broccoli, Bok Choi and Mustard Greens rounds out the main course and Baked Custard Squares with Mango and Coconut satisfy the sweet tooth. Glass Noodle Soup with Pork Meatballs Chicken Satay with Peanut Sauce Sweet & Sour Fresh Cucumber Relish Curried Shrimp with Jasmine Rice Fried Broccoli and Greens Baked Custard Squares with Mango & Coconut $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) We are back to Chef's Table Dinners after a week in Williamsburg for some much needed rejuvenation. We were scheduled to have a guest chef this week, but due to illness, the Puerto Rican feast of the the Three Kings will have to be rescheduled. So that leaves me to make a menu for Three Kings Day, or Epiphany, the day that the three wise men arrived to see baby Jesus. I chose the French Provencal cuisine with which I am more familiar. After the heavy meals of the holidays, I am looking for lighter fare, so I chose to start with a green salad with strips of a most excellent grilled cheese sandwich. I follow that with Shrimp sauteed with garlic, lemon and parsley with a warm potato salad with herbs, olives and bacon alongside to soak up any good juices from the shrimp. We finish with The Three Kings Cake, La Galette des Rois which is a puff pastry filled with almond cream. Green Salad with Grilled Cheese Shrimp with Garlic, Lemon & Parsley Warm Potato Salad with Herbs, Olives & Bacon The Three Kings Cake $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
November 2020
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Visit us: 20413 Carson Rd
Dinwiddie, Virginia, 23841 Call us: 804-892-7588 Email us: Willowsbendfarm@gmail.com |