To complement the amazing New England scallops we brought in for this evenings featured entree; Chef Arthur did not have to look much further than our own gardens and a farm just around the corner….
Seared Scallops
Sweet corn, English Pea and fresh fennel risotto, heirloom tomato vinaigrette, spicy roasted chili cream.
Bon Appetite! Chef Brian
This weekend we were fortunate enough to get some freshly harvested shiitake mushrooms from Bob Wagner at Northwoods Shiitake Farm . It was a surprise to get them because we are experiencing a very warm and dry summer and these tasty little mushrooms require a certain amount of moisture in order to bloom. Like most farmers, Bob found an innovative way to help nature along by soaking his logs in river water to facilitate the bloom. The result is beautiful firm mushrooms that are perfect for many types of preparations including the dish we created for this weekends featured entree.
We look forward to next summer when we anticipate the first harvest from our own shiitake farm that we installed with help and guidance from Bob earlier this summer. It is a great lesson in patience when you realize that there is a 12 month wait for your first crop. Fortunately, we are able to enjoy the bounty this year from Northwoods Farm.
Seared Scallops with Crispy Shiitake Mushrooms
Seared diver scallops, sweet local corn and fresh herb risotto, crispy shiitake mushrooms, tomato-saffron beurre fondue.
Bon Appetite! Chef Brian
Tonight’s feature created by Chef Arthur:
Seared Diver Scallops
Ancient grain risotto, heirloom tomato vinaigrette, fire roasted pepper cream.
Bon Appetite! Chef Brian
