Archive for December, 2010

Elina

Wednesday, December 29th, 2010

Dinner night three was a happy, happy surprise. All signs pointed to not a great experience but I was wrong and I’m so glad! The service was great and the food delicious:
Bruschetta with a whole artichoke heart with a poached egg and amazing rich and creamy parmesan sauce and shaved truffles.
Veal lasagna with tomato sauce
Tiramisu which is a total crap shoot to order but this was classic and pretty close to perfect.

Ajax Tavern

Wednesday, December 29th, 2010

Dinner night two:
Beef bone marrow
West coast oysters
Steak frites
Double cheeseburger with truffle fries

The bone marrow and oysters were like manna from heaven. Best combination ever. My dream bar would serve only that plus cocktails.

Kenichi Aspem

Monday, December 27th, 2010

Our first dinner. It was great except, and this is a first for me, the service was too fast! We were served 12 items including 3 sushi rolls and 1 entree in less than an hour. Here’s our meal. Except for the sushi it was all seriously delicious.

Eggplant Dengaku: amazing Japanese eggplant sweet, thinly sliced. It’s possible we ordered this twice.
Gyoza dumplings with boar meat and a cherry glaze.
Asian BBQ Duck with buckwheat soba and mushrooms.
Kobe beef tartar
Cantonese pork belly and scallops
Bonsai roll
Kenichi special roll
Spicy tuna roll
Dynamite shrimp
Godzilla roll
Some kind of sashimi topped with black sesame salt. This dish was presented beautifully.

Merry Christmas!

Saturday, December 25th, 2010

Here’s to snowy and bright!

Public House New Year’s Info

Thursday, December 23rd, 2010

The Public House will be offering 3 bubbly options for New Years:

Riondo Prosecco (187 ml) lovely big bubbles, not too sweet, not too dry ($8.25)
Cristalino Caba Brut Rose (750 ml) Fresh clean strawberry and cherry flavors. This is an incredibly delicous Rose Cava. ($25)
Freixenet Cordon Negro Extra Dry (750 ml) Spanish Cava with small bubbles, very dry and not sweet at all. ($40)

All the bubble options will be sold by the bottle with champagne flutes. There will not be a cover or anything like that. Just come on down and bring your good cheer!

Thank you all for all your support since we’ve opened. We’re already looking forward to 2011 when we start introducing cocktails and other exciting bar offerings.

Update Public House Menu

Thursday, December 23rd, 2010

Menu // Season 1
all items based on availability


BOWLS
White Truffle Popcorn / $2.25

The classic bar food modernized with white truffle salt

Adobo Boiled Peanuts / $5
Boiled peanuts cooked in Adobo peppers

Israeli Couscous Salad / $6.50
Large, pasta like couscous salad tossed with fresh vegetables

Blue Cheese Dip served with Potato Chips / $6
A rich and creamy blue cheese dip served with kettle chips

Spicy Fava Bean Salad / $6
Fava beans tossed with peppers and olive oil

Sesame Noodles/ $6.25
Sesame noodles served with a peanut dressing. Served hot or cold.

NUTS/$3.25 per
Roasted Savory Pecans

Pecans get a kick with cumin, cayenne pepper and sea salt

Candied Walnuts
Sweet roasted walnuts, a great balance to the salty

­Marcona Almonds
Traditional Spanish Almonds with light flavors of olive oil and salt

ANTIPASTO/$2.25 per
Gigandes in Vinaigrette

Mild beans marinated with fresh peppers, garlic, and herbs

Picholine Olives
Fresh French olives marinated with Provencal herbs, bright green and briny

Oil Cured Black Olives
Dry cured and soaked in olive oil, the resulting olives are very dense, with a rich, meaty flavor

Roasted red peppers
Fire roasted Greek Florina peppers

DIPS*/$4.00 per
Smoked Trout Dip­

North Carolina smoked Trout mixed with garlic and pepper for a salty smoky dip

Beet Pesto
A pesto twist, beets, garlic, parmesan, and walnuts all blended together for an earthy and fresh dip

Benton’s Bacon Pimento Cheese
Pimento cheese with a bacon and Habenero pepper kick

CHARCUTERIE BOARDS*
Your choice meat or cheese
$4.50 per

Meats
Benton’s prosciutto

Allan Benton’s 17-month-old country ham. This smoky and salty domestic prosciutto is cured in Allan’s smoke house in Madisonville, TN.

Salame Rosa
Cooked and coarsely chopped pork shoulder is mildly smoked and has tasty additions of coriander, white pepper, mace, and pistachios. Similar to Italian Mortadella and made from grass fed free range pork.

Columbus Felino
A hard salami with a 75/25 pork to fat ration mixed with sea salt and whole black pepper. The casing allows for a long slow aging which yields a complex flavor and aroma.

Columbus Finocchiona
This version of the Tuscan specialty is made in San Francisco from coarse ground pork seasoned with wild fennel seed. Aged 3-months.

Cheese
La Serena

This cheese has been made for centuries on the outskirts of Caceres in Spain. La Serena is made from the milk of Merino sheep that graze slate and granite soil. Thistle rennet is added to the raw ewe’s milk. The cheese is aged 3-4 months. The flavor is delicate.

Fiore Sardo
From Sardinia’s rich pastoral land of Logudoro. Produced by shepherds who age the wheels for one month on site followed by a session of smoking and four or more months in cool cellars for a traditionally rustic flavor. Firm texture, wet smoke and a nutty finish. Made of raw sheep milk.

Singing Brook
Produced in Walland, TN at Blackberry Farm each wheel is made from raw milk and aged for a minimum of nine months.  During the aging period, the rind is periodically rubbed with olive oil. This cheese is rich, nutty and buttery, with a sharpness reminiscent of a Pecorino Tuscano.

*Dips and Charcuterie boards served with bread or add Riverplains Spelt Flatbread for $2.50

Our Riverplains spelt crackers are made from Certified Maverick Spelt from French’s Hybrids. The spelt used in these crackers is soaked for 24 hours in homemade yogurt before cooking. Soaking grains and legumes is an ancient and universal culinary practice, improving digestibility and making the nutrients more available.

Cayo Romano

Monday, December 20th, 2010

Here’s my Christmas dinner cocktail. I’ll serve this with Red Curry Shrimp skewers and Chicken Liver Pate. I love Pate. And Shrimp. And Christmas! Recipe from Saveur.

1 oz dark aged rum
1 oz silver rum
1 oz ginger liqueur (I’ll probably just use leftover ginger syrup from Sunday)
3/4 oz lime
3/4 oz orange
1 dash allspice pimento dram (optional)
1 dash angostura bitters
Freshly grated nutmeg and superfine sugar to taste

Fill a cocktail skater with 2 cups cracked ice. Add all ingredients, cover, and shake until chilled, 10-15 seconds. Strain and serve up in a chilled highball glass.

I will more than likely make a pitcher of this. I’m newly excited about rum drinks!

For the Red Curry Shrimp I’m just tossing the shrimp in Thai red curry paste and broiling for 4-5 minutes then putting them on a skewer with basil leaves. For the pate recipe, click here. This is a great pate recipe because it’s so basic. I may add some sage and roasted garlic into the puree.