Blog

Winemaker Takeover– Jeff Beckmen from Beckmen Vineyards

Join Restaurant Serenade on Thursday October 12th from 5:30–8:30 for a Winemaker Takeover with Jeff Beckmen from Beckmen Vineyards.  Come chat with a “Rhone Ranger” and learn what goes into producing Rhone style wines in America. Flights and glasses of Beckmen Vineyards wines will be available at a discounted price for the event, with no… Read more »

Thanksgiving Dinner 2017

Thursday, November 23, 2017 2PM-7PM Three Course Dinner 75- per person* 35- per child* See Our Menu: Thanksgiving Menu *excludes tax and gratuity, children under 10 years of age

Some common terms and their measurements – Cocktail Language

Some common terms and their measurements Term Imperial Metric Shot 1 1/2 oz. 4.5 cL Jigger 1 1/2 oz. 4.5 cL Cup 8 oz. 24 cL Tablespoon (tbsp.) 1/2 oz. 15 mL Gallon 128 oz. 3.8 L Quart 1/4 gallon or 32 oz. ~ 1 L Fifth 1/5 gallon or ~26 oz. 0.75 L Dash… Read more »

Trophy Wife Cocktail Recipe

Trophy Wife Glass: Flute Ingredients: ½ oz. Cointreau ½ oz. Lillet Blanc 5 oz. Champagne Sugar Cube   Build in a flute, finish by topping with Champagne.

Saints and Zingers Recipe

Saints and Zingers Glass: Rocks Ingredients: 3 oz. Vodka ½ oz. Grapefruit Simple Syrup ¼ oz St. Germain ½ oz Sour Mix Build all ingredients in a rocks glass. Stir to combine. Garnish with a lime wedge.

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4   For Chicken and Wild Rice 1          cup wild rice 1          cup diced yellow onion ½         cup diced carrot ½         cup diced celery 3          TBS. unsalted butter 2          TBS. olive oil 1          TBS. fresh thyme leaves 5          clove fresh garlic, peeled             salt… Read more »

Empire Apple Crêpes

Empire Apple Crêpes Serves 4     2 ½      cups AP flour, sifted 2          cups milk 8          eggs, separated ½         cup cream ¼         sugar ¼         cup melted unsalted butter 1          tsp. vanilla extract 4          Empire apples, peeled and cut into eights 2          TBS light brown sugar 1          TBS. unsalted butter 2          TBS. apple schnapps  … Read more »

Squash Solutions

Banana Squash Napoleon with Acorn Squash Risotto   Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender.  These are for the layers. Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese. To assemble, place small amount of… Read more »

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots

Crown Roast of Lamb with Roasted Chestnuts, Fennel and Carrots Serves 6 Lamb 2 8 bone racks of lamb, “Frenched” 1 TBS. Roast garlic paste 1 TBS. fresh thyme leaves, chopped 1 TBS. black pepper, or to taste 1. Preheat oven to 350 degrees. 2. Quickly sear lamb rack in sauté pan. Remove from heat… Read more »

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine Serves 4       1          lb. Nantucket Bay scallops 2          tsp. flour 2          TBS. minced fresh shallots 1          tsp. chopped fresh thyme leaves 4          TBS. olive oil 1          cup chardonnay or champagne ½         lemon, juiced 4          TBS. unsalted butter 2          TBS. chopped tomato, seeded… Read more »