Archive for March, 2009

Try Our Super Savor Menu • Apri 1st – May 15th

Tuesday, March 24th, 2009

Running April 1, 2009 through May 15, 2009 we are offering diners a gourmet, four-course meal prepared in their homes by Executive Chef, Jay DeLong, for only $50 per person. The special gives anyone who’s ever dreamed of having a private chef the opportunity to experience culinary in-home dining for a fraction of the normal cost. Diners select their meal from a Prix Fixe menu, which includes Canapé specialties Carrot Ginger Soup, Roasted Beef Tenderloin, and Maple Sugar Crème Brulee.

Further details including menu options click here >

What More Can Someone Ask For?

Thursday, March 12th, 2009

“Chef Jay provided us with a delicious meal that was entertaining and educational.  It was an awesome experience to have a group of friends over to share in this wonderful event. I would definetely use Jay’s expertise again. From start to finish, he was a “true” professional. Great friends, amazing food…all in the comfort of your home. What more can someone ask for”

- Matthew M.

Corn Chowder

Thursday, March 5th, 2009

Ingredients:

2 TBS unsalted butter
1 yellow onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
6 ears corn, shucked with corn removed from cob
1 quart chicken stock
2 cups fat free half & half
Tabasco, or any cayenne pepper sauce, to taste
Worcestershire Sauce, to taste
salt & pepper to taste

Method:

Melt butter in a large soup pot over medium-low heat.
Increase heat to medium-high and add garlic and onion.
Sauté for about 3-4 minutes.
Add carrots and corn. Cook for an additional 4-5 minutes.
Add stock and bring to a simmer. Let simmer for 25-30 minutes.
Place soup in a blender and purée until slightly smooth.
Return to soup pot add half & half and season.

Chef Jay’s Irish Favorites

Wednesday, March 4th, 2009

With St. Patrick’s Day right around the corner, I am thrilled to be able to enjoy my heritage on the grandest of stages with friends and family, and to also enjoy some of my favorite dishes and drinks.

It is with some regularity that I enjoy a pint of Guinness, that is a given. What is less common, is a Blacksmith. This is half Smithwick’s (pronounced “SMITH-icks” or “SMITT-icks”), an Irish Ale, and half Guinness draught stout. This is not to be confused with a Black and Tan, half Bass Ale and Guinness. The mis-speaking of either one, depending on your location, could be the difference between getting served and not.

The cuisine of Ireland, which most people think is merely potatoes and boiled meats, is surprisingly flavorful. For instance, Bacon Wrapped Roasted Salmon with a Parsley sauce accompanied by Champ (creamy mashed potatoes with freshly chopped scallions).

I also enjoy brown bread. That is a spin on Irish soda bread except that it is made with whole wheat flour, cracked oats and a touch of honey.

A wonderful apple-parsnip soup is a great lunch on a soggy Saturday afternoon. Accompanied by the brown bread, and I am in Food Heaven.

One of my favorite desserts is of Irish origin. Irish Fool is a very simple and delicious dessert of puréed fruit and whipped cream. You typically fold half of your fruit purée, usually berries, into the whipped cream, and layer, alternately into a stemmed glass. Have that with an Irish Coffee, and that makes for a wonderful conclusion to a great Irish meal.

Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat.”

Sláinte (To your health in Gaelic)



 
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