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US Hwy 31
Pellston, MI 49769
231-539-7100
Fax 231-539-7388 |
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Featured Tips
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Always put a damp cloth under your cutting board to keep it stable!
Use a large cutting board so that you don't feel cramped when you are cutting!
Always use fresh herbs, dried can be similar to grass clippings!
Happy Holidays!!!
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| Upcoming Events |
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December Dinners at the Market
Dec 13 and 27
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Chocolate Sensations!
 Today Chef Tony took the reins again and did the chocolate work without me! I got to help with creative input, but that was about all! "We" did a luscious passion fruit ganache in a white chocolate shell, a dark chocolate ganache enrobed with white chocolate and a Sicilian fig paste doubled dipped in white chocolate. When all of the work is being done by hand it is very difficult to work with more than one chocolate, especially if you are alone!
We also have the white and milk chocolate mendiants available. Thick, creamy disks of couverture chocolate topped w/ dried apricots, cranberries, pistachios and peanuts! The truffles are sold out! One of the customers who purchased them said that they were the best she had ever tasted!!! Wow!!! We are working on chocolates with extended shelf life for the holidays and our next flavor to arrive will be maple.
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Gifting Solutions from
The Pellston Market
 If you are like me and have not begun to even think about holiday shopping, let me make it a bit easier for you! Andrea and Sandy can put together beautiful baskets at most any price range and they can do the selection for you. Do you need it shipped or hand delivered? Do you want fresh baked goods, pot pies or cheeses? We'll take care of it, just give us a call at 231/539-7100!
Some of my favorite items are these: Extraordinary Condimento Quality Balsamic Vinegar by Villa Monodori in Modena, Italy. I think that this is best tasted on the skin of your loved one! That would be the ideal temperature to bring out all of the red fruit and chocolatey notes! Kidding aside, this vinegar is outstanding and the perfect treat for someone that you love. Apprx. $48.
Next, Barley Pasta, lovingly prepared in Puglia by four women with nothing more than barley flour and water, this pasta releases its sugars very slowly, making it very easy to digest and very light in the body. Price under $7.
Something for the consummate host or hostess perhaps? Ready for the instant cocktail party, Italian appetizers such as Sun Dried Sliced Zucchini in Olive Oil, Semi Dried Cherry Tomatoes in Olive Oil, Hand Rolled Sun Dried Tomato w/ Anchovy, Garlic and Herbs? All of the vegetables family farm raised, organically!!! The list here continues w/ Olive Tapenades, Wood smoked Red Peppers, Wild Onions Roasted and held in oil...
Don't worry I didn't forget the sweets!! Of course you have the above mentioned chocolate specialities of the house, but also our freshly baked and Frosted Vanilla Bean Butter Cookies at $2., not to mention the 1/4 pound Chocolate Chip, Oatmeal w/ Cranberries and fresh Orange zest and Peanut Butter w/ Whole Peanuts and of course all of our cookies are made from scratch using Plugra Butter!
We have the world's best Dulce de Leche from Salamandra in Argentina! The gold medal winning creamiest, smoothest milk caramel from grass fed cows and it is imported by The Pellston Market for your pleasure! 16 oz. and under $10!
Have I made any thing easier???
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Next Dinner at the Market is this Saturday, December 13, 7:00pm!
Unfortunately due low reservations we had to cancel our dinner on November 29th. I thought we had a great menu, so I am going to offer it again for this weekend! I will be cooking in Chicago this weekend to keep us afloat. Brenda and Sandy will be running the house and that means that you and your guests will leave with a smile! Please call to join us for a great evening! 231/539-7100
Menu: Hors d' Oeuvres
Chef's choice
First Course
Broccoli Mousseline with Sauce Normande, a Creamy Shitake Mushroom Sauce with a touch of Cayenne to accent the Broccoli's Lemony Finish
Main Course
Roasted Rack of New Zealand Lamb with a Rosemary Green Peppercorn Glaze
Toasted Israeli Couscous with Tiny Diced Vegetables
Seasonal Vegetables
Salade
Greek Style Salad with Artichoke Hearts, Kalamata Olives, Greek Feta Cheese and Toasted Pine Nuts over Organic Greens
Dessert
Luscious Tender Dark Chocolate Roulade enrobed in Chocolate Buttercream and filled with Mascarpone, Whipped Cream and Macerated Dark Cherries, Garnished with Vanilla Ice Cream and American Spoon Food's Sour Cherry Compote!!!
Coffee Service
Menu cost is still $50 per guest plus 6% tax and 20% gratuity Reservations are required and held with a credit card. Complimentary non alcholic beverages are offered as our venue is "dry".
Please call us at 231/539-7100 |
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Home From The Range 
The news I have to write here should go into a "blog", but I still haven't figured that out yet, so if you are interested here are a few highlights from my trip to Oregon last month.
Farmer Don (really, Rancher Don!!!) picked me up at the bus stop in Albany and we went right to his house to get my green plastic coveralls and boots! I hit the ground running, we went straight to the barn and I started shoveling s...you can imagine! It was actually a little scary being back in the barn with all of the sheep, I didn't want to start any stampedes, so I slowly moved around trying to see who was born and then trying to pick out the right mother so that they could be moved into a pen. It can be daunting, sometimes a ewe who is about to deliver will hang around and try to adopt the new born and if the actual mother is about to have a twin it can really be hard to tell who is with who!!
Don was leaving the following morning to go elk hunting out on the coast with his son and grandson. For years he was a guide in Idaho and so I wasn't surprised when they came back with two 600 pound spikehorns! Don reported that climbing up and down sheer vertical mountains was somehow more difficult now than he had remembered!
While Don was gone things were fairly peaceful, I did my midnight and three am barn runs to check on the mothers and babies. There was one difficult birth where I had to call in the reinforcements! Narciso, Alejandro and myself were trying to extricate a baby from it's mother with all of our strenghth and when he finally arrived, we marvelled at his size! It took the mother about three day s to finally get on her feet, I was really worried about her, but in the end she and her giant baby boy were fine! And they remained my favorites.
I will try to tie this up now, by saying that the Dungeness Crab Season was just beginning and I got to partake! I did some winery tours on a couple of my "free" afternoons and it is true the pinot noir is exceptional, and the pinot gris! I met some wonder people like Buzz Kawders of Domaine Meriwether Wines (fabulous sparkling wines!!!) and the owners of Cardwell Hill Winery, new Wine Spectator 91 point winners! I went to Bethel Heights, Willamette Valley Winery, and several others to my delight!
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Thank you for taking the time to read our news and to send us your comments! If you have any suggestions about what news you might like to have please let me know. I will be at the stove with Brenda on December 27th for our final Market Dinner of 2008! 231/539-7100
Sincerely,
Nancy Kelly
Pellston Market |
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