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Facebook
For those of you with facebook, you can now connect with Leslie's facebook Page to see recipes, cooking tips, upcoming events and a schedule of cooking classes, which is also available on lesliestavern.com.
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Open Table
Many of you are now making reservations on line at lesliestavern.com
which is great for instant confirmation of your table, and time. Open Table has also provided us with lots of useful feedback on your dining experience. We appreciate the time you took to write those wonderful reviews, Thank You!
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Christmas Eve
New Years Eve
Both of these nights are busy and this year we are limiting the number of guests, so we can provide the best service. Because New Years Eve is on a Thursday Evening, we expect some of you to celebrate on Friday and Saturday evenings. We think this a great idea to beat the crowds
New Years Eve will be our regular menu plus a few specials...the prices remain the same. Be reminded that this winter we are closed on Wednesday.
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Holiday Cookbooks
We spend a lot of time reading over cookbooks...So here is our list
"Slow Cooker" by Diane Phillips...very user friendly...
"Winter Celebration" Stonewall Kitchens...full of holiday recipes...both at "Thyme to Cook"
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Happy Hanukkah, Kwanzaa and Merry Christmas! We hope this holiday season finds everyone in good spirit, health and ready for 2010...At Leslie's, the holiday season is a busy time, with parties, tourists, and locals alike...so hopefully we'll have a chance to see you and share some Holiday Cheer!
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Holiday hors d oeuvres
Every month we will bring you some new ideas we have "discovered" in our continuing quest to create new and delicious cuisine. December is "Phyllo Cups" month..Pepperridge Farm pre-made cups, with your favorite filling, are an elegant and easy hors d oeuvres. Our favorite is Lobster mixed with cream cheese, lemon zest, chives and cayenne.
 Creamy mushrooms with cheese, or spinach, sun dried tomatoes and feta, or Vermont Cheddar, bacon and apple stuffing . The possibilities are endless..In January we will have a cooking class on working with Phyllo dough...
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New Menu Items
It has occurred to me that I might have to change the menu monthly in order to accommodate this newsletter..which means you'll have to visit Leslie's at least monthly to experience the new items...
For December we paired Haddock with "Little Neck Clams" in a sauce of Chorizo sausage, sauteed red peppers, fresh thyme, garlic, and white wine. The juice from the clams and the seasoning from the Chorizo, thyme and garlic goes so well with Haddock..some use saffron in this dish (saffron is $100+ an ounce) but we like this dish as is..
We also are doing a variety of braises..like short ribs, lamb shanks. Slow cooking meats with a root vegetables is a great combination..that we'll be offering all winter.
Our new favorite ingredients you can expect to see on the menu are; Arugula, Aioli, apple smoked bacon, "Wild Caught" Salmon, risotto, roasted root vegetables and lamb shanks. If you would like to add to this list please, let me know. john@lesliestavern.com
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Cooking Classes
After much fanfare we will begin classes in January. really!
Classes will be Wednesday Evenings 6pm-8:30 and Saturday mornings 10:30-1:00 pm.. Each class will have a theme and be "hands on" creating 3 or 4 courses. We will then partake of the food created. Classes will be limited to eight and can be reserved by either calling Leslie at Thyme to Cook 428-4077 or Leslie's at463-4929. We accept either cash or check only. Cost for classes will be $35 for lunch and $55 for dinner. Class schedule at www.lesliestavern.com or at Thyme To Cook.
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Winners of Dinner For Two
November Vicki Allen
December Doug Harlow
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Out and About
Every now and again we find another restaurant we think is worthy of sharing with others. One such restaurant is Cotton in Manchester's (NH) Millyard. I should say up front that the owners are old friends of mine but regardless the food is excellent and creative, the atmosphere is warm and the value is exceptional. Check it out at www.opentable.com
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We very much look forward to seeing each of you over the Holidays to wish you a "Happy New Year" and to thank you for you continued support. Also let us know if there is anything you'd like to see in our newsletters.
Leslie and John Marston
Leslie's The Tavern at Rockingham
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