This Month’s Featured Menu:
Beef BourguignonThis is one of those beautiful old classics that can take a lot of time, but not necessarily a lot of work. If you really want to do it right however, it will become a lifestyle. Learning the art of the slow braise and the making of a beautiful bone stock has uses with every type of meat. This technique makes even the cheapest cut of meat a masterpiece. Spaetzle or potatoes and greens, with a seasonal salad and tangy lemon bars or sorbet completes the menu.
You can select one of the menus below, or work with Marcia to design something just for your gathering. All menus include an appetizer (made before you arrive), a soup/salad course, main course, and dessert. There will be adjustments to the menu based on seasonal availability of some items, the size of the party, and your tastes. Rather than holding strictly to traditional recipes in my international and historical menus, I do my best to play with the elements and create the best tasting dishes possible, that will be fun to cook together.