PAST, PRESENT & FUTURE MEALS
PAST, PRESENT & FUTURE MEALS
This week features one of our customers' favorites- Swedish Meatballs. I usually serve them over egg noodles but the rich sauce scented with nutmeg and cardamom just begs to be pooled into creamy, slightly garlic-y mashed potatoes. Is your tummy rumbling yet? Well how about starting off with Shrimp & Egg on Rye Crisps? Fresh Pickled Cucumbers and Lingonberry preserves compliment the meatballs. Green Beans Almondine are served alongside. And for dessert a Swedish Caramel Apple Cheesecake beckons.
$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)
Shrimp and Egg on Rye Crisps
Creamy Mashed Potatoes
Fresh Pickled Cucumbers
Green Beans Almondine
Swedish Caramel Apple Cheesecake
This week we are focusing on what is in season right now, Sandy bought some beautiful butternut squash from Cripple Creek Farm at the River Street Market in Petersburg, that we will make into a Roasted Butternut Soup to start our meal. Then we feature Lingerfelt sausage in our Pecan and Sausage Stuffed Chicken. Schofield Farm mushrooms shine in Mushroom Risotto, and we gather Sauteed Tender Greens fromAdam's Acres Produce and again Browntown Farms. Dessert will feature Virginia grown apples in Salted Treacle Butter Apple Pie. The cookbooks that inspired this dinner are Half Baked Harvest by Tieghan Gerard, Splendor in the Bluegrass by the Junior League of Louisville, and The Perfect Recipe by Pam Anderson.
If you choose to purchase one of these books through these Amazon links, I receive a small commission. It does not cost more to buy through my link.
Roasted Butternut Squash Soup
Pecan & Sausage Stuffed Chicken
Sauteed Tender Greens
Salted Treakle Butter Apple Pie
Dinners are $20 per person and include coffee, tea or sparkling water. You may bring beer or wine.
Reservations are required. Call (804) 892-7588
This week's dinner is a robust meat and potatoes kind of meal inspired by the British Isles. We start with a Baby Spinach, Apple & Blue Cheese Salad with Apple Vinaigrette. Roast Beef with Yorkshire Pudding follows. If you have never had Yorkshire Pudding, think popovers. It is not a pudding at all, but a custardy bread traditionally served with roast beef and rich, homemade beef gravy. I love Brussels Sprouts! And if they are cooked properly they are not mushy and evil things. Ours will be roasted with toasted hazelnuts, and will share the plate with roasted potatoes and carrots. And for dessert we will carry over the Shortbread Lemon Tart that we did not make last week. (we cancelled due to the Pecan Festival)
Baby Spinach, Apple & Blue Cheese Salad
Roast Beef & Yorkshire Pudding with Gravy
Roasted Brussels Sprouts with Toasted Hazelnuts
Roasted Potatoes and Carrots
Shortbread Lemon Tart
$20 per person includes coffee, tea, sparkling water. You may bring your own beer or wine. Dinner is at 6:30. Call (804) 892-7588 to reserve your seat at the Chef's Table.
(picture and recipe from tasteofhome.com)
I found a neat cookbook at the thrift shop (where nearly all my cookbooks find their way to me) This one was Better Homes and Gardens Test Kitchen Favorites. It is fun to see what was popular in each decade starting when the magazine was first published in the 1930's. As I was flipping through, a few things caught my eye. Two of those recipes are included in this Chef's Table Dinner.
We start with a salad from 1939: Citrus and Avocado Salad. I was surprised that avocados were a thing back then. Maybe they were deemed exotic, or maybe the recipe was submitted by someone living in California. Anyway, it is a beautiful and refreshing start to an elegant meal.
The main course comes from the 1980's which saw a resurgence of dinner parties and gourmet cooking. This recipe takes this traditional French stew up a notch by switching the red wine for white and nestling the resulting creamy chicken and mushrooms into a lasagna noodle rosette.
A simple steamed and buttered zucchini and yellow squash medley will be served alongside and a shortbread lemon tart from tasteofhome.com looks lovely for dessert.
Citrus Avocado Salad
Coq Au Vin Rosettes
Steamed Buttered Summer Squash
Shortbread Lemon Tart
Coffee, Tea, Sparkling Water are included in the $20 per person.
You may bring your own beer or wine
Call (804) 892-7588 to reserve your seat at the Chef's Table
This week's menu takes inspiration from The Trellis Restaurant in Williamsburg, VA. I made my version of this recipe (subbing chicken for the original duck breast) for a wonderful date night with my husband back in 2009. I read my note in the cookbook (50 Ways to Feed Your Lover by Janeen Sarlin and Jennifer Saltiel) which said everything was yummy! The Blueberry Cheesecake Galette recipe comes from Foodnetwork.com. It looks beautiful!
We start with Mushrooms with Fresh Herbs and Cream on Chilled Baby Greens. The French influence is apparent with the combination of warm and cool on the same plate. The main course sounds like an odd combination, but trust me, it is delicious all together! Sauteed Boneless Chicken Thighs and Shrimp with Broccoli, Country Ham and Almond Butter. And for dessert the beautiful Blueberry Cheesecake Galette using hand picked blueberries.
Water, Coffee, Tea, Sparkling Water are included with dinner at $20 per person but you may bring your own beer or wine.
Reserve your seat at the Chef's Table by calling (804) 892-7588
The wine suggestions in the book are for a California Pinot Noir with the mushrooms, and Rhone Chateauneuf-du-Pape with the main course. My notes say we had Pinot Evil and Herding Cats for wines that date night.
Mushrooms with Fresh Herbs and Cream on Chilled Baby Greens
Chicken and Shrimp with Country Ham, Broccoli and Almond Butter
Blueberry Cheesecake Galette