I actually came up with this week’s special a couple of months ago but I wanted to wait until it got good and cold outside before I offered it since it is a heavy dish. The concept started with making a cooked to order, skillet cornbread that I mixed in grated cheddar and deseeded jalapenos (cooking to order keeps the jalapenos nice and crunchy). This gets paired with an airline chicken breast on top of Tuscan kale that gets quickly braised in bacon fat, onions, garlic, a rich chicken stock and apple cider vinegar. Finally, for full indulgence, I finished the dish with our delicious Isernio sausage gravy.
Since Christmas is just next week I thought that I’d offer one last holiday cocktail. I based it with Crater Lake’s sweet ginger vodka that gets shaken with Angostura bitters and lemon juice before being poured into a martini glass rimmed with the handmade gingerbread that we’re also using for our milkshake special.
Our other specials this week are:
Bacon Flatbread with a Roasted Pear Puree and Gorgonzola
and starting this Friday we will be offering Orange Honey Pancakes with Honey Butter, Mixed Berry Compote on our French Toast and a Corn, Havarti and Dill Scramble.