AMAZING FOOD by CHEF COLIN BEDFORD of FEARRINGTON HOUSE

I had the pleasure of trying Chef Colin's 

Chanterelle Risotto with Carolina Moon Cheese, Foie Gras and Apple Espuma,

at the recent Star Chef's Rising Stars Carolina's in Charleston, SC.

Not only that, US FOODS supplied the key ingredient, Chanterelle Mushrooms.

The season was coming to the end and to make sure the Chef was covered,

I also sent him Hedgehog mushrooms. He was able to use both in his dish and was 

very pleased that we took care to ensure a great event by supplying him with both.

Just another reason...

Fearrington House

http://www.fearrington.com/the-fearrington-house-inn

First Course

Julian Goats Cheese with Pine Pickled Beets & Port Ribbons

Pine Nuts, Pole Beans, Horseradish, Frisée

Buttermilk Fried Oyster with Cheshire Pork Prosciutto & Globe Artichokes

Sunchoke, Green Olive, Passionfruit, Lemon Vinegar

Turnip and Vanilla Soup with Hazelnut Financier, Truffle & Soy Bubbles

Pear, Madeira, Beech Mushroom, Watercress

“Ham & Eggs” – Pressed Local Ham Hock with Quail Egg

Beluga Lentils, Pineapple, Curly Parsley, Brioche

Rosemary Cured Venison with Pistachio Butter & Aerated Bitter Chocolate

Orange, Fennel, Pearl Onions, Mâche

Shrimp with Red Wine Braised Salsify, Quinoa, and Honeycomb

Apple, Ice Lettuce, Elderberry Capers, Lemon

Second Course

Smoked Sweetbreads with Melted Onions & Honey Mustard

Raisins, Butternut Squash, Black Barley, Pork Crackling

Skate with Vanilla Couscous, Kohlrabi & Champagne Sabayon

Broccoli, Grapefruit, Edamame, Brussels Sprouts

Mushroom Ravioli with Garlic Custard & Parsley Root Cappuccino

Maitake Mushroom, Walnut, Leeks, Red Russian Kale

Herb Mousseline Wrapped Pheasant with Smoked Confit Ragout & Parkin

Medjool Date, Turnip, Celery, Thyme

Seared Foie Gras with Rosemary “Crumpet” & Muscovado Sugar Streusel

Celery Root, Matsutake, Romanesco, Huckleberries

Sea Bream with Roasted Chestnuts, Truffle & Apple Butter

Cardoons, Squash, Garlic, Samphire

Main Course

Seared Lamb Loin with Potato Pavé & Pine Nut Crumble

Rutabaga, Thumbelina Carrots, Madeira, Garlic

Sorghum Glazed Duck Breast with Sunchokes & Preserved Blackberries

Red Cabbage, Duck Leg, Cauliflower, Baby Carrots

Heritage Farms Pork Tenderloin with Applewood Smoked Bacon & Cider

Sweet Potato, Quince, Cippolini, Swiss Chard

Roasted Striped Sea Bass with House Cured Bacon & Butternut Squash

Kale, Mushrooms, Pencil Leeks, Maple

Butter Poached Lobster with Spiced Pumpkin Velouté

Tapioca, Brussels Sprouts, Pecans, Sherry

Glazed Beef Striploin with Calvander Beignet

Beet, Savoy Cabbage, Salsify, Bay Leaf

Roasted Spaghetti Squash with 62 Degree Farmers Egg & Black Truffle

Sweet Potato, Fiscalini Cheese, Butternut Squash, Red Pearl Onions

John Dory with Seafood Mousse, Potato Purée & Gewürztraminer

Black Truffle, Yuzu, Fennel, Broccoli

Dessert

Mutsu Apple Crumble with Brown Butter & Sea Salt Ice Cream

Vanilla, Fudge, Walnut, Verjus

Pumpkin & Orange Tart with Bitter Chocolate

Caramel, White Chocolate, Four Spice

Meyer Lemon & Ricotta Mousse with Pawpaw Sorbet

Coconut, Yoghurt, Granola, Meringue

Valrhona Cœur de Guanaja Chocolate Soufflé

Hot Chocolate Sauce, Whipped Cream

A Selection of Artisan Cheeses

House made Chutney, Apricot & Oatmeal Bread

89 for three courses, 99 for four courses

TODAY IS ANOTHER DAY ON THE ROAD TO BEING YOUR BEST!

Thought today we needed a little comfort food given the weather
and time of year.

One of my very favorites, MELT Bar & Grilled in Cleveland, OH. 

5 locations in Ohio and hopefully more to come in other markets.

Just a little nudge to my friends in Cleveland that had to experience the New England Patriots coming back for a third week in a row.

Kindergarten: fresh baked bread, choose your favorite cheese and add-ons to customize it! - $6.50 V, VG

Wake & Bacon: farm fresh fried eggs, hickory bacon, american – $9.00 VA

Monte Cristo: honey ham, smoked turkey, swiss, american, crispy battered & deep fried, mixed berry preserves – $11.50

Chorizo & Potato: fresh ground spicy sausage and potato hash, sharp cheddar – $9.00

Parmageddon: potato & onion pierogi, fresh napa vodka kraut, sautéed onions, sharp cheddar – $10.50V, VG

Cleveland Cheese Steak: flavorful braised pulled beef brisket, garlic mushrooms, sautéed onions & peppers, rosemary onion aioli, provolone – $12.50 VA, VG

War Pig: espresso & ancho rubbed pork, seared pork belly, honey ham, tamale cake, house made mole sauce, crispy chicharrones, pepper-jack - $12.00

Hungry Hungarian: pulled roasted chicken, rich paprikash sauce, homemade herb spaetzle, muenster – $11.00 VA

Dad’s Meatloaf Dinner: homemade meatloaf, hickory bacon, chipotle ketchup glaze, potato & onion croquette cakes, crisp lettuce, fresh tomato & muenster – $13.00 VA

Backyard BBQ: roasted pulled chicken, braised beef brisket or roasted pulled pork, thick cut battered onion rings, sweet bbq sauce, sharp cheddar - $11.00 VA, VG

Wet Hot Buffalo Chicken: crispy breaded chicken, spicy buffalo sauce, creamy celery slaw, crumbled blue cheese, ranch dip – $12.00 VA, VG

Curry Chicken Melt: roasted pulled chicken bathed in sweet & spicy curry, ginger & lemongrass lentil cakes, mango chutney, pepper-jack – $11.50 VA, VG

Parma, Italy: crispy breaded chicken, sun-dried tomato pesto, roasted garlic, provolone – $11.00 VA, VG

The Dude Abides: homemade meatballs, fried mozzarella wedges, rich marinara, provolone & romano – $13.00 VA

Godfather: 3 cheese lasagna, fresh fennel-oregano pasta sheets, hearty red sauce, provolone & romano - $12.00 V

Purple Parma: crispy breaded eggplant, rich marinara, roasted garlic, provolone – $10.00 V, VG

Fish & Puppies: crispy battered jumbo haddock, cornbread hushpuppies, sweet slaw, jalapeno tartar spread, american – $14.50

Shrimp Po Boy: pan fried shrimp, cornbread hushpuppies, tomato-chipotle jam, white bbq sauce, arugula, pepper-jack – $14.50

Big Popper: fresh jalapeno peppers, cheddar & herb cream cheese, crispy battered & deep fried, mixed berry preserves – $10.50 V

Mushroom Melt: garlic mushrooms, caramel port onions, arugula, provolone – $10.00 V, VG

Peanut Butter & Banana: caramelized banana, house made peanut butter, sweet cream cheese, candied peanuts, mixed berry preserves - $9.50 V, V

GLUTEN FREE CAN TASTE GREAT TOO...

Corn Fusilli with Creamy Goat Cheese and Spinach Sauce

Serves 25 – 4oz portions

12 pkg Monarch Gluten Free Corn Fusilli
8  tablespoons olive oil

½ cup garlic, chopped
4 (10 ounce) bag of spinach
12 cups Glenview Farms milk
1 ½ cup Glenview Farms heavy cream
48 ounces goat cheese
2 cup Parmesan cheese
1 ½ teaspoon freshly grated nutmeg
salt and pepper to taste

In a large skillet, heat the olive oil. Add the garlic and sauté two to three minutes or until fragrant.

Add the spinach and cook until wilted. Add the milk and cream and cook 3-4 minutes until reduced slightly.

Add the goat cheese, Parmesan, and nutmeg.

Season to taste with salt and pepper.

Place the spinach mixture into a blender or a food processor and pulse until the spinach is chopped and the sauce is fairly smooth.

Return the sauce to the skillet and cover until the pasta is ready.

Cook the GF corn fusilli in a pot of salted boiling water. Drain, do not rinse.

Toss the hot pasta into the sauce. Serve hot.

Balsamic Pasta Salad with Tomatoes and Mozzarella

Serves 25 – 4oz portions

4 bg Monarch Gluten Free Rice Penne
1 ½ c balsamic vinegar
½ cup honey
½ cup Dijon mustard
1 ¼ cup olive oil
6 cups fresh mozzarella, cubed
6 cups cherry tomatoes, halved
2 small red onion, thinly sliced
1 cup basil leaves, chopped
salt and pepper to taste

Cook pasta according to package directions. Drain the pasta and rinse under cold water. Set aside.

Meanwhile, in a medium bowl, whisk together the vinegar, honey, Dijon, and olive oil.

Add the pasta, mozzarella, tomatoes, red onion, and basil.

Season to taste with salt and pepper.

Coconut Curry Pasta

Serves 25 – 4 oz portions

4 lb. Monarch Gluten Free Rice or Corn Penne

1 ½ tablespoon extra-virgin olive oil

5 can Pacific Jade Coconut Milk

1 ½ tablespoon curry powder

5 large orange bell pepper, diced

5 lb. red grapes

3 bunch scallions, thinly slice

4 Tbsp. unsweetened coconut flakes

4 tsp. crushed red pepper flakes

1 ½ tsp. sea salt

1 ½ tsp. freshly ground pepper

4 tsp fresh lemon zest, plus more for garnish

Cook pasta according to package directions. Drain; set aside.

Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes.

Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine.

Serve warm. Garnish with additional lemon zest.

GREAT IDEAS FOR HOLIDAY COCKTAILS

MARTINIS

AUTUMN SPICE

Bulliet bourbon, falernum, 

vanilla liqueur, orange chili 

LA BELLA

 fig vodka, St Germain, orange juice, 

prosecco 

SIDECAR

 Makers Mark, triple sec, fresh lemon 

juice, cinnamon simple syrup 

TIPSY PIG

 house-infused bacon bourbon, 

Vermont pure maple syrup, luxardo 

CEDAR SPRING

 house-infused ginger vodka, 

Vermont pure maple syrup, fresh lemon juice 

APERITIVO

 house-infused fig vodka, 

aged balsamic, prosciutto-wrapped blue 

cheese olives 

THE CLASSIC

 Reyka vodka, dry vermouth, 

prosciutto-wrapped blue cheese olives 

RIZZUTO’S LEMON DROP

 Crop Meyer Lemon Organic Vodka, 

house-made limoncello, fresh 

squeezed lemon juice, sugar rim

TUSCAN SUN

 house-infused orange vodka, 

house-made limoncello, triple sec, fresh lime 

juice, white cranberry juice, Campari floater 

ER COSMO

 vodka, white cranberry juice, triple 

sec, fresh lime juice, house-made 

lavender syrup

COCKTAILS

PERA MULO

 Grey Goose Pear, lime juice, 

ginger beer

CIDER MILL

 Jim Beam Red Stag Cider, apple 

juice, caramel, orange and lime

RUBY RYE

 Bulliet Rye, St. Germain, blood

orange soda

GIN & JUICE

 Tanqueray, star anise, orange juice

RED WAX

 Makers Mark, Galliano, muddled 

mint, maple syrup, lemon juice

ORGANIC MARGARITA

 Sauza Tres Generacions silver organic tequila, 

Ripe agave margarita

DARK AND STORMY

 Goslings rum, house-made ginger syrup, 

lime, ginger beer

HARVEST MOON

 Onyx Moonshine, apple

cider, falernum, apple juice

BOHEMIAN

 Hendrick’s gin, St. Germain, 

grapefruit juice

CRANBERRY ORANGE MARGARITA

house-infused cranberry orange zest tequila, Ripe 

agave margarita, citrus salt

HOT LOMBARDO MARGARITA

house-infused lombardo pepper tequila, Ripe 

agave margarita, peppercorn rim

FIG NEWTON

 house-infused fig vodka, 

vanilla vodka, amaretto

CHERRY COKE

 house-infused cherry tequila, 

house-made star anise syrup, Coke

MAYAN MULE

 house-infused apricot tequila, 

Chambord, fresh lime juice, ginger beer

PEACH BELLINI

 peach nectar, Mionetto Prosecco

2014 FOOD TRENDS

THE NATIONAL RESTAURANT ASSOCIATION "WHAT'S HOT" CULINARY FORECAST 2014

http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot/What-s-Hot-2014.pdf

TOP 20 TRENDS
1  Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Gluten-free cuisine

6. Hyper-local sourcing (e.g. restaurant gardens)
7. Children’s nutrition
8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9. Sustainable seafood
10. Farm/estate branded items
11. Nose-to-tail/root-to-stalk cooking
12. Whole grain items in kids’ meals
13. Health/nutrition
14. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip)
15. Ancient grains (e.g. kamut, spelt, amaranth)
16. Ethnic-inspired breakfast items (Chorizo scrambled eggs, coconut milk pancakes)
17. Grazing (e.g. small-plate sharing/snacking instead of traditional meals)

18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
19. Fruit/vegetable children’s side items
20. Half-portions/smaller portions for a smaller price

THE HOLIDAYS ARE HERE ONCE AGAIN

No matter what religion you practice, your beliefs or who you are, you will be impacted by this time of year.

It might be the huge crowds shopping, the traffic trying to get to the mall or the long lines at the post office.

People flock to restaurants this time of year, so plan ahead, and make your reservations early.

One of the best gifts I get each year is a gift card to a great restaurant. Especially one I have not tried yet.

This year try one of our Next Top Product finalists.

Greenhouse Grille
Fayetteville, AR
http://www.greenhousegrille.com   
Chef Jerrmy Gawthrop won with his Black Bean Slider!!

Iron Bridge Warrenton
Warrenton, VA
http://www.ironbridgewines.com

Rellik Tavern
Benicia, CA
http://www.therelliktavern.com

The Wooden Spoon
Bossier City, LA
http://www.woodenspoononline.com

Mardi Gras Casino
Cross Lanes, WV
http://mardigrascasinowv.com

New World Home Cooking Co.
Saugerties, NY
http://ricorlando.com/nwhc

Central Restaurant
Montgomery, AL
http://www.central129coosa.com

Fair Hills Resort
Detroit Lakes, MN
http://www.fairhillsresort.com