And now, the FOOD from last night’s dinner!!
1st pic: Grace & Chef Shana plating delicious fresh oysters from The Market at Fresh Catch. Served with a dollop of an old-school cocktail sauce - no horseradish, but plenty of orange zest.
Puree of Tomatoes! Just farm tomatoes, onion, butter, and salt that somehow turned into a marvelous, velvety creation after an hour of careful straining.
Chow Chow. A tangy relish made from homegrown green tomatoes and banana peppers, served on thick parmesan crackers.
Fried Soft-Shell Crab- in a creamy béchamel sauce flavored subtly with bay leaf & cayenne pepper, with a garnish of baby poached zucchini.
Capon with Sauce Supreme! In 1901, monochromatic meals were IT. So we simmered the capon whole for a few hours with onions, peppercorns, & lots of mace- then served it with white rice pilaf. All topped in sauce supreme (béchamel + reduced chicken stock + sautéed mushrooms) and cauliflower florets that had been simmered in white wine.
Slow-Roasted Lamb with Mint Sauce, buttered peas, dinner roll and some European butter.
Green Corn, Buttered Beets and Fried Eggplant. Three separate dishes served together. The “green” refers to using young corn, which was fried with lard and onions. 😋
Potato Salad! Prepared the French way- in 1901, the addition of mayonnaise has not yet made its way to American potato salad. Here the dressing is oil, white wine vinegar, Dijon mustard, tarragon, chives & parsley (all homegrown).
We forgot to snap a pic of the cheese course but still our saved Story Highlight for the deets! Anyway, the last course was masterfully prepared for us by the Westside's Foibles Coffee & Pie: Peach Tartlettes.
Check out my saved Story Highlight on Instagram to see the historical recipes we worked with for this dinner!
If anyone reads our blog you know we have our fair share of vices from frequently tippling to gluttonous indulgences in the creme de la creme of culinaria. Conspicuously absent from our list of vices was excessive consumption of ice cream. It’s not that we don’t like ice cream, but it obstructs that svelte figure we’ve been chasing after…but never quite seem to catch.
Thanks to yummoicecreambars I now have another vice to add to my list…after wolfing down two containers of his delectable treats. While I can stave off eating Rocky Road or Phish Food to an annual repast, Yummo’s seasonal, complex flavors play right into the Otaku taste buds, and now we can’t resist.
Yummo, is the brainchild of Griffin Schultz who launched his ice cream enterprise in the midst of a pandemic.
It turns out that his resume is rich working at two of WNY’s finest bakeries: The Grange, and Elm Street Bakery; and legendary Vermont artisanal cheese maker Jasper Hill Farm (I actually just received some JHF Willoughby washed rind cheese from Saxelby Cheesemongers…more on that in a later post).
So working with cheese makers, and bakers who understand restraint it’s no wonder his ice cream is so addictive for us.
His Apricotta flavor was made at the height of apricot season, creatively mixed with ricotta cheese and a salted buckwheat buckle.
The Minty Chip flavor utilizes fresh chocolate mint leaves bringing out the herbal green notes of the mint leaf more than the menthol. He even makes a peach leaf ice cream with dandelion flower jelly made without any peach.
By depriving this ice cream of the sweet fruit we all know so well he reminds us that peaches are in the same family with almonds and roses with those flavors coming to the forefront.
With flavors like Shiso and tonka bean on the horizon it’s clear that Griffin is diving deep into flora. He also understands how important a bit of salt is with the sweet to bring out flavors.
The Otaku are very exciting to see what else he comes up with. If you haven’t had the pleasure we’d suggest you go see him Saturday afternoons at the WestSide Tilth Farm or at The Market at Fresh Catch.
Whatever cravings you’re having for this glorious Memorial Day weekend, we got you covered 😎
The Market at Fresh Catch and the stores are both open Friday and Saturday, and we will be closed Sunday and Monday to enjoy the long weekend ✊🏼🙏🏼
Check out the weekly ocean boxes at The Market at Fresh Catch! Blue crabs are coming this week as well, we heard blue crabs and lobster rolls are the perfect pairing 😎