Thigh High

Wednesday is officially spring! I realized that if I wanted to offer heartier dishes, I better do so now while the weather is still cool.

This week’s special is a sort of deconstructed stew. I made the base with onions, garlic, smoked paprika and chicken stock, to which I added cooked chickpeas, dinosaur kale and chopped tomatoes and cooked the mixture to order. I wanted the flavors of each ingredient to be tasted separately. If I actually stewed the mixture it would be the flavor of one, not several. On top of this I added a large, pan roasted chicken thigh that I generously basted in butter, fresh thyme and garlic cloves. By doing this I keep the meat moist, just as if I had braised it in the stew, though much more flavorful.

Matthew and I started on this cocktail last week. We soaked raisins in Bacardi rum for several days to impart that raisiny flavor. I wanted to use it in the spirit of rum raisin ice cream so we came up with a cocktail combining the rum with the complex flavors of Virgil’s root beer and topping it off with a scoop of my handmade vanilla bean ice cream ,which I make custard-style.

 

 

 

 

Our other specials this week are:

Salumi Flatbread with white sauce and mozzarella

Sauteed Brussel Sprouts

Chipotle-Fried Okra with an Avocado Aioli

Cherry Almond Milkshake

This week’s Milkshake Menu choices are:

Banana Caramel

Ovaltine

Brown Sugar and Cinnamon

Chai Latte (surprisingly good with bourbon!)

Chocolate Brownie

Starting this Friday we will offer Oatmeal Pancakes with a Blueberry Compote and a Peach Compote on our French toast

 

 

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