"So you run and you run to catch up with the sun but it's sinking.
Racing around to come up behind you again"
-Pink Floyd
Hello! Wow, that was quite a bit of snow last week, I guess it had been building up for a while. Hope everyone stayed as warm and dry as possible.
This week we honor our Veterans with a Wreath Ceremony at 9 am Monday in front of the Flagpole, followed by Coffee and pastries in the Living Room. Lunch and Dinner service are normal for the day.
So we have a couple of changes to announce. The first is a simple one. We will be switching the King Salmon on the menu to Atlantic Salmon from Scotland. As you may know, there are five varieties of Pacific Salmon but really only one Atlantic Salmon and that one tends to be a lot more consistently available fresh. We debated back and forth for a while but in a side by side tasting we decided that this was the best choice. The actual menu item will not change, just the species of Salmon.
The next one is more complex. We are planning a big change in how we present Thanksgiving this year. In the past we had done a large Buffet as for other holidays but this year we are presenting the menu as a "Family Style Feast" similar to what we might have served on this Holiday at home. Here's how it works; you choose entrees and sides from the menu. Your server brings it out to the table on several platters or plates and everyone helps themselves right there at the table. Think of its as your own personal buffet right at the table. I have included the menu for you to see in advance and it is on Uniguest (Touchtown) as well. David has released a Memo with more details. The Chef will be at the Culinary Corner on Monday at 10 am if you have further questions you would like to ask, or just come down to the host stand and ask anytime.
So on the regular menu this week, check out the Pan Seared Rainbow Trout. It's served with bell pepper sauce and a confit of cherry tomatoes. Great with any Chardonnay or Sauvignon Blanc.
The Bison Strip Steak looks good this week. Bison is delicious, very similar to beef but slightly more robust in flavor and much less fat. Now cutting fat is a good thing-especially with the holidays looming but please keep in mind that this will be a lot firmer and not quite a juicy as our regular USDA Prime Grain fed beef. It reminds me in a lot of ways of Grass Fed beef-definitely delicious but stick to medium rare if you can. Go ahead and order the Kendall Jackson Vintner's Reserve Zinfandel with this one-I think you will find they are pretty well matched.
We are serving Chicken Confit this week, served over Wild Mushroom Risotto. Confit is a classic French method of preparation, traditionally with duck or goose slowly cooked in its own fat. The meat is very tender and flavorful, think of it like a very rich, roasted poultry. We use chicken, as the flavor is so much milder and olive oil because modern American tastes tend to lean away from goose fat. Risotto is an Italian dish made from Arborio Rice. This rice is very short-grained with more starch than many other rice varieties. The grain is stirred constantly while liquid is added in small batches. The stirring rubs the starch from the rice and when fully cooked the dish is creamy and soft. Very delicious and worthy of Pinot Noir such as our Seghesio.
We have a Shrimp and Barley Pilaf as our light alternative this week served in a zucchini boat and topped with a rich tomato ragout. Barley does not get enough respect, in my opinion. All the culinary trends in the last ten years have referenced what are called Ancient Grains including Quinoa, Amaranth, Teff and such but what's more ancient than Barley? It's high in fiber, vitamins and proteins and you can't really make decent beer without it.
The Cheese this week is Moltinero with Truffles. Moltinero is an Italian "filata" style cheese-meaning that it is pulled or stretched like Mozzarella or Provolone. The black truffles are larded through the center making this one very interesting-- especially as it is served with Prosciutto and Fig spread. Ask your server for a Champagne Cocktail from the bar. It will be $3 a flute and the high acidity would be perfect with the slightly salty cheese and ham.
In the Dad Clark Bar we are serving Beef Barbacoa Tacos, Swiss Chicken Casserole, and Beef Stroganoff. As always the Bar is a lot quicker than 1859 which is why the menu is more limited.
A reminder that The Culinary Corner is now held in the Private Dining Room at 10 am on Mondays, and The Social is now being held in the same room from 3-4 on Thursdays.
Don't forget to ask John and Brogan about $3 champagne cocktails from the bar!
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