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US Hwy 31
Pellston, MI 49769
231-539-7100
Fax 231-539-7388 |
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Featured Recipe
Celery and Apple Salad w/ Blue Cheese and Toasted Walnuts, dressed w/Late Harvest Riesling Vinegar for 6 |
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Recipe Description
3 Stalks of Celery, thinly sliced
1 Delicious Local Fall Apple, cored and thinly sliced or chopped
½ c Dried Cranberries
½ c Cuisine Perel Late Harvest Riesling Vinegar
3 c Organic Salad Greens
½ c Toasted Walnuts
½ c Bleu des Basques or Roquefort by Carles(Very decadent!), Shaft's Blue etc.
Combine celery, apple and cranberries with vinegar, divide greens onto six dinner plates, top w/ mixture and garnish with the cheese and walnuts!!
It is so simple, but so satisfying, and the only "fat" is from the delicious cheese! It is perfect for this time of year and it would make a lovely pause in the middle of a rich Thanksgiving feast! I like to serve it after the main course, it helps the digestion and makes more room for dessert.
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Annual Post Thanksgiving San Fransico Style Cioppino Dinner
Saturday, Novemeber 29th!!!
Suculent Scallops, Tender, Sweet Manila Bay Clams, North Atlantic Cod Loin, Snow Crab Clwas in a Fragrant Seafood Broth Scented w/ Saffron and Fennel!!
Call now to reserve your table 231/539-7100
P.S. The dessert is a 10!!!
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Seventy Degrees in November??!!!  |
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Who would think that it would be seventy degrees and sunny in November? Everyone had Spring fever! The weather had been absolutely beautiful; Friday I spent three hours mowing the grass at my farm! I was in Heaven, even though I got the mower stuck three times! The soft wind was in my hair, the fall tree lines were edged in gold, and everything seemed great! Today it is cold, grey and slushy! Back to reality.
Thanks to all of you who wrote to me after my last letter! Your comments about Small Giants, Zingerman's and our progress were very heartwarming! I would like to invite any comments or questions that you might have regarding cooking, travelling, the newsletter or whatever. As I have more time now it would be fun to have a dialog with you. Maybe I could post some of the questions or comments on the website for others to review. Probably there is some formal way to do this, like a chat room or something, but I'll have to check with the web master to find out the mechanics!! (I think it's called a blog!)
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I have received inquiries about another Sicily trip from those who missed the first one last April. I have contacted Gioacchino and he said the first three weeks after Easter are available to put something together. The trip is generally seven nights and we leave on the eighth day. I was thinking about the 16th of April through the 23rd. The cost as of now is about $3150 per person. The dollar is up too. If you would like more info please let me know, I would like to know what dates are the most appealing to everyone. This trip is going to be great, we'll be having a cooking class, cheese making demo, ceramic studio visit, private olive oil and wine tastings, chocolate tour at Bonajuto in Modica, bee keeper visit with Salvatore, ancient ruins, medieval cities, shopping, eating, eating, eating, Negroni "seminar" by Gioacchino and more than I can describe right here!
We had a marvelous time last April and some terrific friendships were formed! It was certainly much more than an average "tour"! I hope you can gather your friends and join us for this very unique "behind the scenes" food and wine travel experience!
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Next Dinner at the Market is this Saturday, November 15, 7:00pm!
Menu: Hors d' Oeuvres
Roasted Poblano Pepper and Artichoke w/ Lemon and Fresh Rosemary in a Crispy Phyllo Shell
Greek Feta and Roasted Red Pepper Tartlets
Sicilian Caponata on Garlic Scented Baguette Slices
First Course
Large Three Cheese Ravioli with a Creamy Sundried Tomato Sage Butter Sauce with Basil Chiffonade and Toasted Pine Nuts, garnished w/ Oven Roasted Roma Tomatoes
Main Course
Filet of Atlantic Salmon served over Stir Fried Tender Young Green Cabbage and Baby Spinach
Lemon Tarragon Beurre Blanc
Butternut Squash Galette w/ Dried Cranberries and Fresh Herbs
Salade
(see feature recipe)
Dessert
Vintage Champagne Saucers filled w/ Lemon Mousse and drizzled w/ Passion Fruit and Raspberry Sauces, Garnished with an Bretonne Cookie Wafer
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Catching up on old news!
Cehf Tony's culinary trip to Ireland!    
Last August, at the end of our catering season, I sent our chef Tony Francis over to Ireland to meet and work with my former mentor, John Desmond. Tony spent five days on magical Heir Island in Southwest County Cork cooking, sailing, fishing and picnicking! It is one of my favorite places on earth, a tiny green island in Roaring Water Bay, near Baltimore and Skibbereen.
Tony came back feeling rejuvenated and ready to put his new ideas to the test.
I assisted John Desmond in Paris back in 1989 and 1990. I also had the good fortune to work with him several times in Ireland and I will never forget it. Walking the cliffs or fishing in the morning, prepping ducks during the afternoon and cooking till late in the evening, cleaning wild salmon till dawn, blackberry picking till my hands were stained blue, visiting with the Islanders, eating brown bread and marmalade with strong, dark coffee...
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Chocolate progress 
I have ordered two large chocolate melters from Belgium so that we can begin our alchemy and create a line of sensuous,creamy and hand dipped couverture chocolates! Thursday I went to buy local maple syrup at Bill's Farm Market and Friday we received our passion fruit puree. Do those ingredients give you any hint of flavors to come??? We are almost ready to begin, but we still need a bit more space and equipment. Hopefully we will have something wonderful for your holidays!!
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Thanks for all of your time and patience if you actually got to the end of this tome! If you would like to join us for one of the upcoming dinners (sans alcohol, sadly), please call us to reserve at: 231-539-7100
Sincerely,
Nancy Kelly
Pellston Market |
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