Working on our menu is a fun and infuriating thing. From day to day a dish sounds great, then not so great, then perfect. On Monday a dish may work out just how you want it to, then on Thursday you see that it just doesn't fit into the shape you were looking for.
One of the dishes that we have been working on started out in a different form a while back. It then saw another form on New Years as an Antelope dish. Now, with a local pork, our Pulled Hinkebein Hills Pork appetizer sees a new life. Along with slow roasted pork are Yorkshire Pudding (a classic English accompaniment to Prime Rib), Wilted Escarole, and a Caroline Mustard Sauce.
Another local producer we use is Show me Fresh Farm. Octavia has been supplying us with her wonderful greens for many years now. One of the lettuces that I have been very happy with lately is the Loma. This crispy slightly bitter lettuce is the perfect counter to sweet slow roasted beets. With that in mind one of our new salads is Slow Roasted Beets with Housemade Ricotta Salata, Wheat Crostini, Balsamic Syrup, and Loma Lettuce.
Lastly we have our ever popular LaBelle Farms duck breast. Most everyone who knows me is already aware of my love of all things low country. With this menu we say goodbye to the variants of cassoulet from the past few menus and travel into the deep south. Not the deep south of France, but our own Louisiana with its rich french and spanish derived dishes. The Crisp skinned LaBelle Farms Duck Breast with Dirty Rice, Braised Greens, and a Preserved Lemon and Sultana Jus is a wonderful balance of sweet, sour, rich,meaty, and salty.
Check back later for more sneak peeks.
www.hinkebeinhillsfarm.com
http://www.bellabellagourmet.com/
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment