From: David Blaine
There are quite a few items waiting on deck to hit the menu. Jeff put together a nice fire roasted puttenesca relish that has had auditions as a pasta and a crostini. I favor it’s use as an appetizer but it is time consuming to produce and chock full of expensive ingredients. Kumquats will be everywhere for a few more days at least. Kumquat chutney may fill in for the candied satusumas/clementines as their seasons draw to a close. Though pomagranite season is on the wane the Pom salad has been such a hit on the special sheet that I am tempted to roll it on to the menu. We are experimenting with some lamb options. My favorite idea so far is the Lamb Lollipop appetizer: two slices of lamb rack to be eaten by hand off of the bone with a black currant dipping sauce. Lamb tagine is also in the R&D phase. We have been making Maker’s mark ice cream round the clock in preperation for the Boilermaker Sundae: Whiskey ice cream with Guinness poured over the top and dusted with espresso grounds. Soon the local cheesemakers will be in stock again and the cheese plate will be resurected. Life without Sally Jackson’s Cheese is a life half lived.