Thursday, October 28, 2010

wild boar... family style!

what time is it?! "time to make the doughnuts". early to rise, it's pumpkin pie time.

the key to good pie crust is to not over work the dough. flour, butter, sugar, ice water and a pinch of salt. just moist enough to hold together.

authentic tastes better...
made with real pumpkin, no canned "stuff" here. fresh pumpkin was roasted with cinnamon, nutmeg, brown sugar and a little clove. let it cool by an open window in the kitchen, here's to grandma!
everything is set and ready to go. this is our 5th family style dinner and one of our favorite ways to dine, take a little and pass it on.fall comes back around and we just love this salad for the season. shaved fennel, ellijay apples, hazelnuts bacon and grain mustard vinaigrette.main course, roasted loin of boar, with caramelized apples, onions, sage and parsnips.special thanks to lauren, adam, merideth, erik, johnnie, ian, sarah, rochelle, shaun and ted for joining us! have a happy haunted halloween and keep an eye our for our thanksgiving tribute dinner next month!