Thursday, December 10, 2009

Demystifying Duxelle

These little beauties are a real treat to serve your guests, but certainly cause a few eyebrows to raise when being offered. "Wild Mushroom Duxelle" you'll proffer and surely you can expect a mixed array of reactions on the first round of passing. Part of the eyebrow raising is simply caused by how similar duxelle sounds to duck, but do not be fooled -- there is no duck in duxelle.
Our chefs use a combination of finely chopped oyster, shitake, button, and portobello mushrooms to make their version, which they add herbs and shallots to and slowly simmer in butter until all of the liquid has cooked off. You can add duxelle to a variety of dishes including soups, as a topping on a mashed potato bar, or as an enhancement to any number of sauces.
We like to serve our duxelle appetizer in a phyllo cup. Heat until warm then top with a dab of creme fraiche and chopped chives.

Monday, November 30, 2009

Holiday Treat

The next time you're in for lunch, take a peek under our tree and see what we're offering to our most appreciated patrons--you!

Thursday, November 19, 2009

Fun Holiday Cocktails

Sapphire Rose
Bombay Sapphire Gin, Chilled Cranberry Juice, Topped with Rose Champagne garnished with skewered berries

White Poinsettia
White Cranberry Juice, Champagne, Cointreau

Bombay Sapphire Gin, Anise Liqueur, Cream

Elderflower Martini
Elderflower Cordial, Bombay Sapphire, Dry Vermouth, Fresh Lime Juice

Espresso Martini

Italian Espresso, Grey Goose Vodka, Chocolate Garnish

Wednesday, November 18, 2009

Holiday Comfort Food with Flare

Brie With Pecans
(1) Cup Sugar
(1) Cup Water
(2) T corn syrup
(3) Cups Pecans
(3) oz. butter
(4) oz. heavy cream
*Combine sugar and water in saucepan with corn syrup. Simmer until it is a rich golden brown.
*Add pecans, butter and heavy cream, stir to combine
*pour over top of brie on a pedastool
*you'll need a good wooden spoon or a high heat spatula :)
This is a wonderful holiday appetizer. When we serve more than (1) brie at an event we like to vary their sizes for display effect.

Monday, November 16, 2009

Dell Halloran, one of our hardest working and most prized staff members had cause to celebrate over the weekend. She and her husband, John, are finally becoming grandparents.
Congratulations to both of you and to your daughter, Colleen and husband, Jamie.

Friday, November 6, 2009

Coming Soon! Emily's blog about everything from elegant garden weddings, intimate farmers market dinners, and our chef's test kitchen, to favorite recipes and holiday food trends. We hope you'll enjoy our experiences!