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!
impromptu underground dinner - family style - prelude to staplehouse
dinner's at our house - casual and comfortable
family style dinner - 3 courses, paired with wine or beer
reservations required - 10 open seats - first come first served
october 24th - 5:30pm reception / 6:00pm dinner
$45 per head donation - gratuity always appreciated
48 hour notice of cancellation
cash only please
email to make reservation
please feel free to pass on
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fennel apple salad with hazelnuts, grain mustard and goat cheese
roasted loin of boar with caramelized apples, onions and sage
pumpkin pie
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!
butternut squash soup, bread and butter pickles, shallots, cream
salad of roasted parsnip and carrots, frisse, taragon, grain mustard, chicken stock vinaigrette
lantern scallops, corn puree, basil, fall spice
riverview pork tenderloin, fennel, apple, rye croutons, cabbage, juniper
warm bread pudding, rosemary caramel, pecans
thank you to atlanta intown paper for writing about staplehouse in a recent article about secret suppers. to see more click here.
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...
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!
