Sunday, October 24, 2010
1 lb ground turkey (not breast--just ground).
2 tablespoons fennel, toasted, slightly crushed.
1 tsp smoked paprika
1 tsp salt
1/2 tsp cayenne
1 tsp dried oregano, crushed
1 tsp sugar
Mix ingredients together and let sit for one hour for the seasoning to soak into the turkey. Shape into patties (or into link-shaped dudes if you have hot dog buns.)
Heat a nonstick pan over medium high. Melt 2 Tablespoons of butter. Add 1 tbsp of olive oil. Fry for 3-4 minutes on each side.
Serve with sauteed anaheim peppers (2), red bell (1) and onion (1).
Done and done.
Friday, October 15, 2010
The dining room features an eleven course menu that changes each day to reflect the best ingredients available. The menu presents pure flavors combined in surprising ways. The room, featuring the photography of renowned artist Catherine Wagner, juxtaposes earth tones with natural textures and diffused light to create an intimate and engaging environment.
The private dining room provides an opportunity to enjoy the same menu with a small group of 6-8 guests, perfect for meetings or special celebrations.
Tuesday-Saturday 6:00 PM to 10:00 PM
Saturday, October 9, 2010
Melted chocolate chips, peanut butter and honey mix, layered in muffin cups in freezer. Peanut butter cup delights!
Trader Joes: Autumn harvest mix, quinoa, italian couscous, baby garbonzos in chicken broth.
Pork chops: Salt brined with windowsill thyme. Sear and roast in oven.
Guest chef in the kitchen: Chicken parmesan on cappelini marinara.
Artichokes with butter appetizer with french bread and gouda.
French bread french toast with heated syrup and butter browned apples.
Fall football salsa and guacomole.
Refried bean, rotel and cheese nachos.