We had a fun and reasonably attended Beer Tasting dinner on Friday night. This was only our second Beer Tasting Dinner ever and unlike the first was not themed. The first one was well attended and had a Halloween theme in food and beer. Next one will be themed. Though our next Tasting Dinner will be in June and will be an as of yet undecided Wine tasting dinner- cuisine choice to follow.
Starting on Friday April 6th we will be introducing a new menu. From now on we will be on a 6 times a year menu cycle instead of 4. Also, we will be changing all our meats and poultry to a slightly more expensive but healthier alternatives. For the first time all our chicken shall be humanely and sustainably raised, cage free, antibiotic and hormone free. I found a source that is affordable, since most are not. Our beef will be all grass fed/grass finished for the same reason. The veal will not only be milk fed but the mother is grass fed and on an organic farm! Finely, we will be serving pork that is sustainably and humanely raised, antibiotic and hormone free- all from Heirloom Berkshire Pigs, also known by the presently more popular Japanese name for the breed, Kurobuta. Our lamb will still be from Mountainaire, NM from Talus Wind Ranch which also only provides heirloom breeds that are raised healthily and properly. all our seafood will continue to be items that fit in with sustainable choices via the Monterey Bay Seafood Watch List.
Also, the new menus will be smaller- 31 vs 44 items per menu- and each item will have 2 suggested wine pairings and 1 suggested beer pairing. I will be introducing a new menu category- "Beans & Grains"- that will be mostly , but not exclusively, vegetarian. In fact, most items throughout the year shall be vegan. This is my response to "Meatless Mondays" now popular in some big city restaurants. We shall have increase one's ability to have meatless meals everyday without the slightest loss of flavor. One nice thing about Mediterranean cuisines is the abundance of rich tasting vegetarian dishes!
Other news is simple, Amberwind and I continue our planning for a NYC marriage on June 5th- our 20th anniversary.
"To Dine well is to Live well."-unknown. "Never doubt that the arts of food and conversation go hand in hand." "Chefs need a sense of humor. After all, what other art form, when done perfectly, is guaranteed to turn to shit after 24 hours."-Chef Shevek
No comments:
Post a Comment