Wednesday, May 28, 2014

Sunday Supper Update

The weather is looking good for Sunday's seasonal supper featuring Chefs Ben Cohen, Jason Vahle and Sarah Cohen. Weather permitting, we will begin with cocktails (provided) in the garden. If you're lucky enough to have reservations, please plan to arrive between 5 and 5:30 to enjoy a glass of something bubbly before we begin dinner at about 6:00.  Parking is allowed on Brookside on the house side, as well as on Park Road and Orchard.  Map here.

Thanks in advance for helping Slow Food Maumee Valley celebrate the season in style and support local growers and chefs. Diners are invited to bring their own wine to enjoy with dinner. Price for this event is $50 for Slow Food members, $60 for guests.  If you don't have reservations but are interested, contact Ben Cohen. 

Updated Menu: 
Assorted Cheeses // Curried Nuts // Crispy Kale Spring Rolls // 
Wild Mushroom Duxelles /// Chicken Liver and Cognac Crostini // 

Kale/Mint/Parsley/Toasted Almonds/Strawberry/ Honey/Lemon 

Arugula // Mustard Greens // Radish // Sugar Snap Peas // Sprouts with a Ginger Dressing 

Little Taste of Soup
Soup of Morel Mushroom and Sherry 

Another Small Taste
Grilled Asparagus with Truffle Oil and Chèvre Polenta

Angel Hair Pasta with Mizithra, Spring Herbs, Brown Butter, Lemon, Thin Zucchini and Morel Mushrooms 

Pan Seared Walleye with Spring Herbs, Roasted Turnips and Parsnips and Caramelized Fennel with a Tomato Chutney  and Sage Honey Balsamic Reduction

Grilled Cornbread with Homemade Ice Cream a
nd Rhubarb Compote 

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