Friday, March 14, 2008

Spring Break

The Rose and Kettle Restaurant
4 Lancaster St.
Cherry Valley, NY
Open Friday, Saturday, Sunday at 5 PM

Dear Friends,

We are about to take a three-week hiatus and attend to some house keeping, and some art and music. But we've got one weekend left to feed you.

So come visit us for:

Jumbo Lump Crab Ravioli with Roasted Yellow Pepper Sauce and Grilled Radicchio, or Risotto with Local Chorizo Sausage and Sundried Tomatoes. We've also got Tortilla-Crusted Scottish Salmon with Avacado White Wine Cream Sauce and more .

On Sunday we welcome The Cherry Pickers: Art Dudley and Phil Zenir's wonderful country bluegrass combo. 8 O'Clock Sharp(ish).

Hope to see you this weekend, but if not, April 11th we return, and it will be Spring!


Friday, March 7, 2008

Local Food and Space Oddities

The Rose and Kettle Restaurant
4 Lancaster St.
Cherry Valley, NY
Open Friday, Saturday, Sunday at 5 PM

Hey Everyone,

This is Clem with the weekend's food update from The Rose and Kettle. 

First let me remind you that this Sunday at 8 we debut our new series, POSERS' PARADE, an open invitational thematic music night. Like an open mic, but with rules. This week's theme, DAVID BOWIE. So come on over, bring an axe, a sax or an axe-man and a couple tunes to cover. We organized this event with our friend Mark Reinertson, and picked Bowie to launch what we hope will be a recurring event because there's a Bowie for everyone. There's a bard, a balladeer, a disco pop master and a glam electronic prince. Whatever your gender or current hair style, you probably resemble David Bowie from one of his phases. 

Secondly, if you have a suggestion for the next edition of POSERS' PARADE, please let us know. Some suggestions already:


Anyway, the weekend's menu holds many great comforting favorites and some new surprises. We have Nectar Hills Farm Chorizo and Sundried Tomato Risotto with Painted Goat Grating Cheese (that's our very own upstate parmesan made from goat's milk cheese!!!). 

Also, we have Gaia's Breath Farm Duck Ragu with Penne, a deeply flavored red sauce with herbs and wine and delicious slow-cooked duck meat.

We are still cooking up our favorite winter fish--Almond-Crusted Wild Barramundi Filet with Potato Wedges and Balsamic Aioli. (This is my spin on classic fish and chips: Crunchy coated white fish with salty potatoes and a vinegary dip.)

We have a delicious Eggplant Ravioli served with Marinara, Marinated Eggplant and Mushrooms, and chopped mozzarella.

Alright! Looks like the winter storm warning is in effect! So put on your Sondre Norheims and telemark across the ridge. The hearth is lit and the wine is red (and white).

Clem Coleman