Thanks for your patience as we completed some exciting remodeling and spring cleaning. Pellston Market reopens tomorrow morning at 10 am with new flooring, air conditioning, light fixtures and a fresh new look. The dining room is not quite finished, but you can stop in this week to see the transformation!

I am somewhere in Apulia, the heel of Italy. Each producer that we have met so far, all over the country, has been outstanding. Today we had dinner with an olive oil producer, Antonio Conte, whose oil has been winning award after award. We toured his frantoia and then walked thru some of his orchards. It was magical - as we walked along the ancient stone walls, he was picking tiny wild asparagus and wild arugula for me to see. Earlier that day we were at a specialty vegetable producer, Vizziano, where among many fabulous things, we tried Lampascioni. It looks and tastes something like a tiny onion, but it is actually a foraged wild hyacinth bulb. We tried one that was grilled and preserved in extra virgin olive oil, it was sweet and crunchy and I ordered it on the spot!

I'll be back to the market next Monday and can't wait to share more about my trip and the new products we will introduce.

In the meantime, be sure to make a reservation for our next Dinners at the Market:

First Course
Three Cheese Ravioli with Sage-infused Cream Sauce, Sun-dried Tomatoes, Fresh Basil and toasted Pine Nuts

Main Course
Fennel and Oregano Seared Pork Tenderloin with Herb Polenta, Aromatic Vegetables

Salad Course
Tender Organic Greens topped with Citrus Segments, Artisan Cheese, Toasted Hazelnuts and Blood Orange Vinaigrette

Dessert Course
Sour Cream Cheesecake with Blueberry Compote and Fresh Berries

First Course
Pan Seared Gulf Shrimp over Sautéed Spinach, Goat Cheese Pink Peppercorn Sauce, topped with a Puff Pastry Lid

Main Course
Duck Two Ways: Seared Duck Breast and Tender Duck Confit, served with Israeli Couscous, Tiny Diced Vegetables, finished with a Fig and Balsamic Glaze

Salad Course
Tender Organic Greens topped with Fresh Berries, Lemon Vinaigrette and Toasted Almonds

Dessert Course
Delice de Chocolat Towers served with Caramel Sauce and Espresso Cream

Price - $45.00 per person, plus a tax and 20% gratuity. Call with your credit card number to hold a reservation. No cancellation after 48 hrs or you will be charged.

- Nancy