Hello All,
So a bit of a soggy, wet start to the week, but that means we can serve up some more comforting foods.
I spent last night with some friends who are putting the finishing touches on an outdoor wood fired oven. The design is based on artifacts found at Pompeii and it worked extremely well. We were trying different heats, pizza doughs and techniques. It was a lot of fun to cook with such old technology! Don’t be surprised if you see me on the roof at Forage trying to figure out how we can build one up there!
A reminder about the Winter’s Turkeys Workshop next week: Tuesday, September 25th at 6:30 PM in the Infuse Kitchen. Tickets are $40 and need to be purchased by the end of the day Friday.
Here are the daily specials for this week:
Monday - Chicken Paprikash
Organic chicken in a paprika and sour cream sauce with peppers and house made egg noodles
Tuesday - Beef Pot Roast
Hoven Farms organic beef pot roast slow roasted with potatoes, carrots, onions
Wednesday - Pumpkin Risotto Cake
Roasted sugar pumpkin risotto cakes with Sylvan Star gouda served with Lund’s Organic spinach and chard on the side
Thursday - Elk Pot Pie
New to our Wapiti Ways line, an elk pot pie that is baked with a biscuit top and served with green salad
Friday - Roast Chicken Dinner
The classic – whole, half, or quarter roasted organic Sunworks Farm chicken with cheddar mashed potatoes and gravy
This Week’s Soup – Taber corn and red pepper chowder
See you soon!