Friday, April 15, 2011
Thursday, March 31, 2011
tonight's special
Well, it is nearly april, and although my calender says it is spring, and most cooking magazines and tv shows are celebrating asparagus and strawberries, the view out of my own window looks bleak. he forecast promises 21 inches of snow tomorrow, and the only fresh local greens ive seen of late is about 20 lbs of spinach and 10 lbs of mixed greens from screaming ridge farm.. Joe says it will be the end of april till we see any radishes or chervil... So, like many other restaurant kitchens, we are doing what we can to force things a bit.
TONIGHT:
I have gone through all of the potatoes, and picked out the smallest (like the new potatoes i long for in early summer), i did the same with allen lapage's carrots, peeling them down even a little, to get to the brightest and juciest part of the root. we juiced some beets and tossed our barley, so that it turned bright pink like tulip petals, to serve with our trimmed lamb chops, marinated in the new spring fresh goat yogurt. We are offering this special in two sizes..
we have a new dessert menu beginning this month too.. yummy yummy cream puffs with nutmeg cream, an amazinf mexican chocolate layer cake (flourless) and a fantastic rice pudding that we are serving with candied rose petals and red currants.
every thursday we also feature a special wine. Our wine supplier, Rafael, co-owner of Artisanal Cellars, will be supplying us with one special wine each thursday. This week, we will be sampling a little Patience!
TONIGHT:
I have gone through all of the potatoes, and picked out the smallest (like the new potatoes i long for in early summer), i did the same with allen lapage's carrots, peeling them down even a little, to get to the brightest and juciest part of the root. we juiced some beets and tossed our barley, so that it turned bright pink like tulip petals, to serve with our trimmed lamb chops, marinated in the new spring fresh goat yogurt. We are offering this special in two sizes..
we have a new dessert menu beginning this month too.. yummy yummy cream puffs with nutmeg cream, an amazinf mexican chocolate layer cake (flourless) and a fantastic rice pudding that we are serving with candied rose petals and red currants.
every thursday we also feature a special wine. Our wine supplier, Rafael, co-owner of Artisanal Cellars, will be supplying us with one special wine each thursday. This week, we will be sampling a little Patience!
Friday, March 04, 2011
march menu
kismet is now open tuesday through sunday. we serve all day tuesday through saturday, 9am-through dinner, sunday brunch 9-2
Tuesday, February 08, 2011
Wednesday, February 02, 2011
Friday, January 21, 2011
Thursday, January 13, 2011
$200 soup
as you might have heard, pete's barn burned down yesterday.. while they were delivering our special order....
You may have also heard that, like most farmers and small business owners, they were under insured..
today i am making french onion soup with their beef bones, their onions, and topped with red hen croutons and baked with bonneview blue (also delivered by pete's greens). we are offering this nurturing soup while it lasts in exchange for a $200 donation made to pete's greens... well, if you want this soup again in the future, we better make sure the farm has a barn....
xxooo
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