"Nothin' left to do but smile, smile, smile"
-The Grateful Dead
Welcome to Thanksgiving week! This of course is a time that we try to focus as much as we can on gratitude, on family ties and being together. I hope everyone will remember why we celebrate and how much our family, friends and neighbors really mean to us no matter what else is happening in the world.
Of course the big event this coming week is Our Thanksgiving feast. We have new leaders in our Food and Beverage Team with great ideas and new ways of doing things and this holiday will be an example. Rather than a large buffet as we have done in the past, Chef David will be offering a feast right at your table with all the traditional trimmings and sides. You can choose Turkey, Prime Rib or Ham-or just have all three if you like. There will of course be soups, mashed potatoes, sweet potatoes, stuffing, green bean casserole and the like. Of course there will also be the same items available for takeout and so late-night turkey sandwiches are definitely a possibility.
Another event this week is the Sip and Savor on Tuesday at 2:00 pm. We are going to hold this event in the Mt Rosa dining room this time and see how it goes. We have all that beautiful space and we are not yet using it so let's get in there and have some fun!
We are focusing on the wines of Australia. For myself I grew up thinking it was all large beers and crocodiles but that says more about me than anything else. Australia has been a wine producing region since the early 1800's when it was an English penal colony, and is now the fourth largest exporter of wines in the world. We are focusing on Semillon, Chardonnay, Shiraz and Cabernet Sauvignon.
On the 1859 menu this week, definitely have the Butternut Squash soup with maple and cinnamon. While you are at it try the appetizer of the week which is a Petite Beef Wellington served with red wine sauce.
Chef David is serving a Baked Cod topped with lemon and garlic butter. Cod is a very versatile fish, easily working with other flavors due to its own mild nature. This one would be great with Pinot Grigio like our Benvolio.
This week we are serving Pot Roast. Ours is from the Chuck flap, a very tasty cut near the short ribs. We braise it in red wine and beef stock with carrots, celery and onions which will of course be served with it.
Pot roast is a humble dish but one that can be elevated to much higher status when done correctly. This one would be great with Cabernet Sauvignon.
Next up is Marry Me chicken. I'm sure you've heard the story. In 1982 a Glamour magazine editor shard a chicken recipe with one of her staffers to prepare for her boyfriend. The result was a proposal of marriage, and the recipe was shared with others in the office with some similar results. It was years before the magazine shared the recipe and by then the story had changed a bit. Ours is roasted chicken in a creamy tomato and lemon sauce, but I have seen other recipes that don't resemble this in any way and it makes the whole tale a little suspect in my mind. If you can't trust the internet then who can you trust? Try this with Chardonnay.
As a light dish we are serving a Shrimp and Vegetable Stir fry over brown rice. Definitely time for a Riesling or Gewurztraminer.
You'll love our pasta: a Baked Ziti with Sausage, marinara and cheese.
In the Bar, we are featuring a Barbecued Pulled Pork sandwich, Beef Brisket Burger, and Chicken Green Chili.
As always, thank you and I hope to see you at the Culinary Corner Monday at 10 am in the Private Dining Room
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