Changing Menu

March 6, 2011

Interestingly, a changing menu can provide a variety of food styles and preparations. However, the drawback to a changing menu is that it can’t change as frequently if people aren’t consuming the food. As a 14-seat restaurant we make small quantities of each dish. The market provides entertainment for us as a restaurant by trying to guess what and when will be a big day.  Even with phenomenal food, respectable prices and a growing fan base,  this winter will be a make or break season. Our philosophy, EAT HERE NOW is more than a marketing campaign, it provides a method of dining or even living. The  point of Power is only in the present moment.

Typically, our menu will contain  a beef, pork, and chicken dish that could be supplemented with a lamb, duck, goose or some other delectable items. This, you may say, seems like an unchanging menu, yet, the difference pop-ups in the sauces, garnishes and such. Keep coming in so the menu will keep changing, otherwise instead of  a menu that changes daily, we end up with a menu that changes weekly. Putting off eating at the best restaurant in Madison could mean that you miss it!

Keep my life exciting, taste the flavors of the day!

These words may seem foreign now, but after trying a Vietnamese Iced Coffee they will seem like old friends.

Vietnam, colonized by the French in the 18th & 19th century, ranks today as a major exporter of coffee. Roasting coffee beans gives them distinct flavors, but two different types of beans exist, arabica and robusta, that begin with flavor of their own. Vietnamese coffee uses both of these types in their blends whereas a lot of the popular coffees now are using only arabica.

Here in the states a popular brand used for Vietnamese coffee comes out of New Orleans which contains chicory, a plant that has many uses, besides being used as a coffee substitute.

Iced coffee has become more prevalent in the United States recently, yet its creation has been credited to the Viennese in the 17th century.

As a hot and humid country, Vietnam,  also has a prevalence of Iced Coffee. However in the past a lack of fresh milk or cream lead patrons in the cafes to use a canned sweetened and condensed milk, thus the ca phe sua da was born.

A shining metal contraption sits atop a glass filled with a finger’s worth of the sweet milk. As you sit, the coffee drips into the glass creating a layered effect. Once the dripping has stopped, after a gentle stir,  pour the milk/coffee combo into a second glass containing ice. Meanwhile throughout this stirring and manipulating glassware the little coffee maker will sit on its lid to prevent leaking any remaining coffee onto the table top.

Chocked full of caffeine this beverage is not recommended for those who prefer sleep soon after dinner!

Pork & Beans

April 28, 2010

So many different titles raced through my brain as I began to type the headline to this post, all of them inappropriate. Luckily for me, I have a husband who appreciates my sense of humor. Additionally, for me, he also knows a few things about pork-n-beans.

Thursday finds this American Classic on our menu. Some, dare I say most, of us, have eaten some sort of this concoction served at family reunions, at the church social or perhaps even as a staple on our own dinner tables. Typically, these offerings have come from a can and baked with some brown sugar.

Luckily for Americans, beans are native to the Western Hemisphere. . As one of the three sisters of Indian Cuisine (maze, beans and squash) beans were not only grown amidst corn, but were often served together. When colonists began living in this new country, bringing with them pigs for their new communities, a marriage of cultures gave birth to new types of cuisine. Some of which we consider to be staples in the American food history.

New England settlers,  famous for their one pot dishes, cooked on the open hearth of colonial fireplaces in cast iron pots.  The pork, mixed with a variety of beans, then sweetened with pure maple syrup created a  dish which provided the calories needed to battle the harsh New England environment.

Beans grew easily in the cool climate and could be easily dried for an easy staple for winter.  Pigs, brought by European settlers, wondered freely amongst the farms and early settlements. As omnivores, pigs needed little care and helped to keep areas clean of waste and weeds.

Out of necessity, the taste for pork and beans has grown into a classic ingrained  in the heart of Americans. Yet, some consider this a necessity in the English breakfast. And some attribute this creation to the French, as they brought the cassoulet when immigrating.

Each locale can have different methods, baked or stewed, as well as different seasonings and sweeteners. For thorough culinarian  research stop at ChickiePoo’s this Thursday to sample what Chef Lucien Gregor considers pork-n-beans.

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April 15, 2010

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Daily Menu

November 7, 2009

Grilled Salmon and Shrimp atop Fresh Beet Linguine

Cornish Game Hen Tangine on Bed of Greens with Lemon Vinigrete

Hanger Steak with Herbed Butter and Potato Gratin

Lamb Stew

Wild Mushroom Risotto featuring Morels, Shitake, Crimini

Dessert

Triple Chocolate Brownies + Hand-made Chocolate Ice cream

Hand-made Strawberry Ice cream

Almond Financier

Dinner Thursday

November 5, 2009

-CASH ONLY-

DINNER

Moroccan Cornish Game Hens

Beef Brisket

Roasted Leg of Lamb

Wild Alaskan Sockeyed Salmon

Mushroom Risotto

+ Roasted Root Vegetables

+ Braised Kale

DESSERT

Almond Finaciers

Pear Tart