WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
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1272251259588734
WHAT'S COOKING?
PAST, PRESENT & FUTURE MEALS
|
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/
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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 |