This week at the Rose and Kettle the theme continues to be the Fall,
the Autumn and the Indian Summer. We are cooking up local ducks with
patented black fruit beurre blanc--if you can understand French then
you know how difficult that must be. Nectar Hills farm pork chops are
in transit as I write this, and we'll be searing them off and serving
them with a fresh horseradish emulsion. Emulsions are a fresh, healthy
sauce that technically are in the salad dressing family but in fact
work best against meats and fish.
We are also big into blue cheese, and smoked Rogue Blue from Oregon to
be precise. This cheese is cave-aged for 90 days and smoked with
hazelnuts. We are pairing it up with caramelized figs and shallots in
a warm tart. Also popular to start lately is the 'Autumn Roll,' a
variation on the spring roll but this one stuffed with potato and herb
and cheese and served with sweet and sour cabbage.
if all this is tempting to you, then come in quick because we are
closed for Columbus Day weekend--that's NEXT weekend, in order to
attend my brother's wedding in California. But for a final dose of
Rose and Kettleness, the Sunday Night Acoustic series continues this
week with my own band, King Vidor, or some pieces of it at least.
That'll give you enough of me that you'll be glad to have a break next
week. We play acoustic rock and indie pop with country rock and
vintage tube tone. But we'll turn it down for the Rose and Kettle and
try to mellow your mind.
Alright, thanks for reading. In the immortal words of Donald Brooks,
"Continue to Persevere!"
Clem
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