it's been a while (six weeks to be rough), but we are back and very excited to host more dinners. we have been hard at work on the plans for the restaurant this summer and hope to have some good news in the near future, so stay tuned!
fall is in the air... kinda!
this is our favorite time of year. the weather starts to cool off, the leaves start to turn and a whole new list of ingredients become available. the halloween decorations come out a little early in the hidinger house. what can we say, we have a soft spot for it.a little pre-dinner cocktail to get us going.
course number one... butternut squash soup with housemade sour cream, bread and butter pickled shallots and chives.
course two, one that will be a repeat on a future staplehouse menu. a warm salad of roasted carrots and parsnips with frisee, taragon, grain mustard and chicken stock vinaigrette.
number three. sweet corn puree with seared lantern scallops, chanterelle mushrooms, basil and warm fall spice. this course was paired with a dogfish head punkin ale, a great pairing for the season.
main course... roasted riverview farms pork tenderloin with cabbage, fennel, apple, rye croutons and juniper.
...and for dessert (another repeat for a future menu), bread pudding with rosemary caramel and toasted pecans. rich and belly warming, you do not need much of this decadent dessert to satisfy.
thank you to andy, kelly, dawn, bill, jeff, mary , jessica, spencer, allison and jen for joining us!