Thanks to everyone for coming to dinner last Saturday. We’re pretty pumped that the cool weather has given us an excuse to make comfort foods like braised meats and creamy vegetable gratins. Paul also seems to have perfected a donut recipe…and all those tester donuts that were in the kitchen last week brought us officially into the holiday season of eating heavy but delicious things.
Special thanks to Julia for her kitchen skills and to the Natural Wine Company for the wine pairings. It was so great to see you all and hope to celebrate again soon.
Spiced Apple Cider
Donuts with apple cider glaze, sage custard
Homemade Bread + Cheese
ricotta, focaccia, fennel slaw, fried apple
San Giovanni Brut Prosecco
Fall Vegetable Gratin
cauliflower, butternut squash, greens, gorgonzola, gruyere
Opera Lambrusco di Modena Secco
Chicken with Tomato + Whey
braised chicken breast, collard grens, polenta, bacon fat potatoes
Vignetti Massa Sentieri Barbera
creme anglaise, chocolate crumb, mugolio syrup