Chef's Table October 5, 2019 Mushrooms, Chicken and Shrimp, Oh My!

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