Planning a Menu

Photo Jacqulyn Maissoneuve

Planning a menu never starts with a blank piece of paper it begins with conversations...

Last weekend I saw Fadia at the Dupont Market and she told me she expected to be seeing some local wild mushrooms in the next couple of weeks. I emailed Jim at Prime Seafood to confirm that there would be rockfish available next week and that it was looking good. I called Katie at Path Valley to see what vegetables are available. I got her availability list and found out about some new honey that one of the members of the cooperative was selling. After those conversations John and I came up with a preliminary menu for our upcoming Home Restaurant on Friday January 22 (we still have a few seats available). With the menu in hand I called Tom Kiszka the wine importer who helps us match wines with food at our Home Restaurant to get some wine suggestions I shared with him the current version of the menu and he came back with ideas for wine pairings. As we get closer both the food and wines may shift but for now this is what we are thinking... To cook is always a reaching out way beyond our minds as well as our kitchens... we are fortunate to be connected to such a creative network...

Seared Sea scallops
Roasted Eco Friendly Foods Chicken
Beef Tongue with Capers
Roasted Parsnip
Spaghetti with Micro Greens
Cauliflower Soup

Bay Leaf infused Vodka Martini
(Jean Masson) Savoie Apremont Vielles Vignes 2008

Egg in the Hole with Beet Ketchup, Path Valley egg fried in whole wheat bread
(Pascal Granger) Chenas 2007 (all gamay...a cru of beaujolais)

Turnip with Wild Mushroom, Black Walnut and Garlic Broth
(Olivier Morin) Chitry BLANC 2007 (all Chard...from the Chablis region)

Roasted Rockfish with Mashed Potatoes...
(Raquillet) Mercurey 1er 'Les Vasees' 2007 (all pinot noir, southern burgundy)

Cabot Farmhouse Cheddar with Olive Oil Cracker

Warm Apple Sauce

Soft Gingerbread with Chocolate and Coconut
(Tissot) Cremant du Jura Brut ROSE NV