So I missed last week being on vacation and all. So this week I have a couple of new specials for you. I always like to base the specials on seasonality, which I think all good chefs like to do. But due to the economic crisis we are having, you really have to try anything to get people in the door. Historically around this time of year though, the hotel is pretty slow. Anyways, for an appetizer I have a Mushroom Triangoli (triangular ravioli), with Garlic Confit, Slow Roasted Tomatoes, English Peas, and Truffled Marsala Cream Sauce.
The second special is a Chicken en Croute, Filled with Caramelized Onions, Roasted Red Peppers, a Southwest Goat Cheese Blend, and Spinach. On the side there are some Roasted Rainbow Carrots, some Braised Kale, and Mushroom Demi. Gotta use up that older product before you bring in the new stuff!
So I was doing some prep at work and noticed that we had a fantastic mushroom mix that came in; included chantrelles and black trumpets. So I snagged a few and decided to play with them at home. One of my favorite things to eat is eggs; doesn't really matter how they are used, they are just delicious. I put together a piece of toasted brioche, a perfectly fried egg, Valentina Hollandaise (Valentina is this really great hot sauce, check it out!), some crispy bacon and then I sauteed those mushrooms. Mmmmm!
