December 2008 Archives

Pork Hash Cakes.jpgI just finished tasting our newest creation- Berkshire Pork Hash Cakes with Dried Figs & Poached Eggs.  Oh my God!  These things are dangerously sexy.  The sweetness of the fig with the pork on a hash cake make the perfect taste & texture pairing for the poached farm-fresh, free-range eggs.  This new dish is part of our new brunch-all-day-everyday program.  It's part of our effort to celebrate life (given the less than optimistic news we've all been hearing & reading about our economy).  It's a celebration of our great traditions (hash is a wonderful creation from our South).  It's a night with your favorite person next to a roaring fireplace, on bear-skin rug in each forkfull.  Come in and see for yourself if I'm exaggerating.

It was a very difficult task to plan a New Year's Eve Dinner menu this year.  The thought even crossed my mind that maybe folks were really not in the mood to celebrate.  Gasoline prices hit $4 a gallon, the housing market foreclosure crisis, bank crisis, US auto industry crisis, local & state goverment budget deficits, and on and on. 

But then I thought wait a minute,  it's a beautiful day out there and we're surrounded by the ones we love.  The best things in life are free. We've been through tough times before- these things are cyclical, meaning that soon enough, we'll figure out how to fix things and then we'll get back to our super optimistic selves again. 

 

So with that in mind, I've come up with a soulful evening- much like a Norman Rockwell painting, to celebrate the things that matter most- our planet, our nation, our family, our friends, and our spirit.  Things very worthwhile celebrating!  If you're curious how this translates into menu, here it is:

 

On Arrival:

A Shot of Tucos' Mulled Wine

Wild Mushroom Hash Cake

 

Soup:

A Shot of Cream of Penn Cove Mussels

 

Salad:

Apple & Bacon Salad with Watercress & Fresh Goat Cheese Dressing

 

Entrée:

(Choice of)

 

Pasture-Raised Beef Tenderloin with Red Wine Sauce, Mashed Root Vegetables, Twice-Cooked Veggies

 

Seafood Risotto

 

Dessert:

Sweet Potato Pie with Whipped Cream

 

 

About this Archive

This page is an archive of entries from December 2008 listed from newest to oldest.

August 2008 is the previous archive.

January 2009 is the next archive.

Find recent content on the main index or look in the archives to find all content.

Categories

Pages

Powered by Movable Type 4.1