Here is the most requested recipe from the Amalie Robert Estate tasting held at the Jackalope Grill on April 19. This recipe is interesting because one can take a vegetable soup recipe and easily re-spice it to give your soups a whole new look. This one is “fusion cuisine” that works.
Tim’s Supper Club, March 17: Join us for a St. Patrick’s Day Feast. We are offering our Dublin salad, braised beef brisket and Grandma Collins Chocolate Cake with fresh berries and clotted cream for $22.00. Corkage fee for this event will be waived.
Women Tasting Wine, “The Wines of Sineann Winery,” February 15, 4:00-6:00pm. The cost is $45. Your payment is your reservation.
Here is the most requested recipe from the last Women Tasting Wine seminar.
Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste. Confit is one of the oldest methods of preserving meats, fish and poultry. First the meat is cured with salt and then slow cooked in fat or oil. Finally it is packed in a crock and sealed from the air with a layer of fat. If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.