Special Dinner for Kitchen Staff

All year long, Chef JC is the top dog in the kitchen. He makes all the big decisions, sets the menu, and makes sure the restaurant is running smoothly. When newer kitchen staff have ideas, they don’t always make it onto the  menu. But when the last dinner of the season has been served, JC lets the new staff run their own dinner service. They can create the menu and serve whatever they like. The chef doesn’t even show up usually.

This year, by the end of a tough season, we didn’t have many newbies left. Even so, Ricky, Shea, and Olivia created their own menu, and JC helped out by washing dishes. This special dinner was already sold out over a week beforehand from word of mouth. The staff had told all of their friends and family about it, and the reservations flowed in. Hence why we didn’t advertise it.

The dinner menu was:

  • salad with grapes and beets
  • celeriac soup and curry eggplant
  • black pepper salmon terrine/corn/fennel capellaci of kabocho and kabocha
  • mozz stuffed pepper with broccoli puree
  • larded pork loin with cavelo nero and polenta
  • quince galette and buttermilk foam

Below is the photographic story of our end-of-the-season Special Staff-Made Meal, a creative detour from the typical Farmstand fare.

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Shea writing out the menu.

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Habanado peppers stuffed with mozzarella.
(A habanado pepper is a habanero with the heat bred out of it.)

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Grilled pork-belly-larded pork loin.

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Shea skillfully making her delectable pasta.

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Delicata raviolis and cubed kabocha squash. Mmmm.

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The special menu of the night!

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Salad greens with golden beets and a grape vinaigrette.

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Creamy celeriac soup with curried eggplant.

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Stuffed habanado pepper with broccoli sauce.

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Delicata stuffed ravioli with browned butter and thyme.

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Bacon-stuffed larded pork loin.

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JC washing dishes. As usual. You can see he’s in this for the glamour.

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Black pepper salmon terrine a la Gentry.

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Quince gallettes for dessert, served with buttermilk foam. Beautiful.

Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Crepes with mushroom bechamel, kale, leeks & broccoli puree

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spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

seafood brodetto of tuna & salmon with potato, tomato & aioli  12