Leslie's The Tavern at
Rockingham - Newsletter # 8
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Hope you enjoying or at least coping well with winter! It can be a tough month to get out and enjoy. January at Leslie's is a month of busy weekends and slow weekdays, so this winter we decided to close on Wednesday evenings and do cooking classes. Our apologies to those of you who may have come on a Wednesday evening to find us closed. The classes have been a resounding success so far. We have been full or nearly so for most classes and have many people signed up for classes scheduled through May. We invite you to check out our schedule on line at Lesliestavern.com if your interested in taking a class. We also have a facebook page at Leslie's the tavern at Rockingham. for more info call Leslie at 802-463-4929
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In the winter we see a big increase in the sale of beef and so we added a few new beef items... a surf and turf with a N.Y. Strip and Jumbo shrimp ala Pescatore ( tomatoes,garlic and fresh herbs). For those who want a smaller cut of beef we now have a "petite" New York Strip (12oz.) with an espresso rub. Our old standby "Steak Au Poivre" is always a popular choice...and of course our Black Angus Filet Mignon. So if you feel in the mood for a "great" steak ...come on in! Finally I have decided the only chicken I will use from now on is Wellington Farm "all-natural" whole chickens. We marinate the chicken in a lemon, garlic and fresh herb marinate for overnight.. We then roast the chicken at 350 for 1 1/4 hrs. Moist and tender with flavors from the fresh herbs...this is hands down our favorite chicken. Chasseur Sauce is the sauce du jour this week, but sauces for the chicken change often.
Both Florida Grouper and Red Snapper are currently off limits to commercial fisherman so we are now buying from Honolulu Fish Company (Fed-Ex in 24 hrs) or BR Produce for excellent quality Tuna, Tasmanian Salmon and others. We always use fresh Haddock and Sea Scallops because they are local, always exceptionally fresh, and versatile
Our new Grand Marnier Sauce a l'orange made with star anise, honey and red pepper flake is my new favorite sauce to date...great on Duck but would go well with a variety of poultry. For those of you who are vegetarians...every week we are going to do a vegetarian special featuring a combination of grains, Tofu and fresh vegetables.. So why not break up those winter blahs and come in and have a nice dinner at Leslie's!
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One of the great benefits of our new cooking classes is the enthusiasm that I see working with people who are genuinely interested in food. Combined with the opportunity to work with a wide variety of unique ingredients and create some new and interesting dishes, it is a nice break from restaurant cooking. Wonderful is seeing people "discover" new foods, taste new dishes and have fun with food!
You can come to one or as many classes as you like. Experience is not a prerequisite, nor do you necessarily have to like to cook. Each class will include some hands on experience, a copy of recipes for the foods that we prepare. PLUS an appetizer or soup, several entrees(small portions) dessert.... oh...and some new friends!!! call Leslie at 802-463-4929
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