By the way, the image above is of frost flowers. This phenomena usually only occurs the morning of the first hard frost. It is the remaining liquid in the stems being slowly frozen as it escapes the confines of the cell walls. Startling and beautiful.
Each week from fall through winter, we mark Tuesdays by starting a big batch of vegetable broth. All the vegetable scraps from the week's prep go into the pot and, over the course of the day, are boiled down to provide a rich broth for addition to soups and sauces.
Last week I re-introduced the roasted root vegetable soup. I had several inquiries into just what went into it. It began as a big roasting pan full of red potatoes, sweet potatoes, parsnips, carrots, turnips, rutabaga, onions, garlic, and beets. Each vegetable is peeled and chopped to about an inch in size then tossed in olive oil, salt and pepper and dusted with ground thyme. Into the oven for about an hour and then tossed into the food processor for a quick purée. From that point it is just a matter of getting the liquid to solid ratio right. Because of the beets, when first made, the soup is a hot pink. After simmering a bit the pink disappears and the color settles down to a nice golden orange. We use the freshly made vegetable broth to thin it to a consistency that flows nicely down your throat and make final adjustments for salt and pepper. That's it. SIMPLE but delicious. Thanks for asking!
Several changes are in store; so listen up—
This is the last week for the bahn mi sandwiches this season. We are offering the chicken bahn mi at 50 cents off on Tuesday.
Also leaving for the season are the Roman sandwiches. We are at the end of trout season so they are departing until spring, as well.
The Flavor Journey this week is the very last of the elk and I am making the elk meatloaf we've become known for. It has an Asian direction in its seasonings and is topped with hoisin sauce instead of the usual tomato-based sauces. Those who already love it—don't miss out. If you haven't tried it yet, don't. You'll be hooked and missing it. I am actively seeking an alternative source. We are also looking at bison as an option. Cost is a consideration. If you have contacts in the elk or bison market, please share them with me.
Next week I am introducing a couple of new regulars to the menu. So don't panic, yet.
The soups this week will start with the coral mushroom and portabella cream soup and finish up with the roasted root vegetable soup.
I have not forgotten the tuna. Patience, Grasshopper. October 15th marks the start of stone crab season. I have been promising them upon the season opening, too. Stand-by for updates.
Music this week will be Vinny Ray and Thom Hoglen. Together they play a pretty awesome jazz set featuring violin and guitar. Vinny is a state fiddle champion. Thom is superb. Together, darn near perfect. See them Friday night. There is no cover charge but we ask that your join us for a meal or dessert and tip them well.
Several staff members, including Jon and myself, are fighting our way back from being ill. Therefore, our energies are low and I am keeping things simple and uncomplicated. Here's this week's special board:
Lunches~~
Tuesday~ 50 cents off the Chicken Bahn Mi sandwich. $6.49
Wednesday~Deep dish leek and coral mushroom quiche with a side salad. $7.50
Thursday~Shephard's pie. Think pot roast with a mashed potato topping plus side salad. $7.50
Friday~ Classic tuna casserole made with fresh mushrooms and bechamel sauce with side salad. $7.50
Dinner specials~~
Flavor journey~Tuesday through Friday or until it is gone~ Elk meatloaf, mashed garlic potatoes, plus stir-fry of late season veggies $10.99
Seafood~ Wednesday through Friday~ Shrimp and scallop crepes with a light curry sauce plus fried green tomatoes. $13.99
I hope you have a glorious week~~
Susan
No comments:
Post a Comment