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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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Before scalding milk or cream in a pan, rinse the pan with cold water, it will be easier to clean!
Cook fish just until it breaks under gentle finger pressure, not fork pressure!
Always let your cooked meat "rest" before cutting into it, it gives the juices a chance to flow back into the meat from the center and it will be more juicy and tender.
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| Upcoming Events |
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Dinners at the Market
Jan. 24, Valentine's Day, Feb. 14, Mardi Gras, Tuesday Feb. 24
Cooking Classes Feb.1 and March 1. | |
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Cooking in Paris! I mean Pellston!!!
 This Sunday Nancy is back at the stove at The Pellston Market with a group of students, practicing the art of French Cooking! We wish it was in Paris, but Pellston will have to do for now.
The class is nearly full, but don't worry, you can sign up for the next one, February 1st, 3:00pm.
The class will work on three courses, starter, main course and dessert and there is always alot to learn and share! The price is $50 per student and the class and informal tasting take about three hours.
Call 231/539-7100 to reserve your seat! |
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Delectable Dining at The Pellston Market
January 24, 2009 7:00pm
 Menu
Hors d' Oeuvres
First Course
Pan Seared, Wild Gulf Coast Shrimp over Toasted Couscous w/ Tiny Diced Vegetables and a Blood Orange Vinegar Reduction Butter Sauce
Main Course
Boneless, Skinless Maple River Farms Duck Breast w/ a Sour Cherry Green Peppercorn Sauce
Pommes de Terre Anna - thinly sliced and stacked roasted herb buttered potatoes
Seasonal Vegetable Garnish
Salade
Fresh Orange Slices and Celery over Organic Greens w/ Toasted Almonds and a Champagne Dijon Vinaigrette
Dessert
Lemon Meringue Ice Cream Torte
Blueberry Compote and Passion Fruit Coulis
Coffee Service
$50 plus tax and tip
call 539-7100 to reserve
We will have to cancel if we do not have at least 12 guests reserved by Thursday morning, our deepest apologies! We are still "dry", but I am in the process of applying for a liquor license. I hope that you can continue to support us through these trying times. |
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I am off to Florida to work???
Actually, I will be working very hard!I am going down for a few days to prepare some wonderful dinners and then I will fly out to San Francisco with Andrea to attend the National Speciality Food Show. We will be on the prowl for great new products to bring to you this Spring. It is a terrific chance to meet the cheesemakers, the olive oil producers, the people behind the scene who make everything tick.
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Just a reminder, Tony is going to be making our truffles to order now, because the volume is too light to just let them sit out. They have about a ten day shelf life and we want you to enjoy them at their best. The cost is $18.25 per dozen, we can do a fabulous mocha ganache with dark, milk or white chocolate coating, we are doing a dark w/ Brittany Sea salt on top, some milk exteriors w/ chopped peanuts... Remember Valentine's day isn't far off!
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. Please forward this on if you have anyone who might be interested!
Sincerely,
Nancy Kelly
Pellston Market |
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