I had a really nice visit to the Farmers Market in Phoenix this week. Picked up some delicious produce. Salad greens, Tuscan kale, arugula, edible calendula flowers, Cheddar cauliflower, purple cauliflower as well as the unique Romanesco variety. Meyer lemons, Moro blood oranges, cosmic carrots and lots more. Fresh basil, tarragon, mint and sage.
Great to see Bob, Sean and Kate McClendon. Kate took some photos of the three of us. It was also nice to see some of our loyal customers at the market. We hope to see you in Winslow soon.
All of this will be on the Valentines Week Menus. Angels on horseback at the oysters wrapped in jalapeno bacon and served over arugula. Columbia River smoked salmon served with the asparagus that has been grilled, tossed in Meyer lemon vinaigrette that is served over the smoked salmon.
A lovely salad made with fresh Moro Blood Orange vinaigrette with beets, pomegranate seeds and petals from the calendulas.
We have the Fresh Columbia River White Sturgeon served over a slaw of fennel, carrot, Asian pear, snow peas and mild Japanese turnips tossed in a light broth of carrot juice and blood oranges.
I have a new Lamb dish that includes the roast leg seasoned with fresh mint and garlic, a grilled green chile lamb sausage all served with a sauté of brown tepary beans with winter squash, beets, Watermelon radish and baby green beans tossed in a lamb broth with mint and garlic.
The asparagus is served with Main Lobster Raviolis. Tarragon scented Lobster sauce.
Lots of chocolate dessert to finish off the meal.
This menu will run through next Thursday so if you miss Valentine’s Day you can still enjoy some of the special dishes.
The hotel is now adding the outside staircase for the east wing. This will allow for the completion of the last 4 rooms. Looks like we will have all of this ready by spring.
We are still awaiting our winter snow and rain, it was the Hopi Bean Dance today so that may trigger the weather gods to send us the moisture we need not only to help get the bean plants off to a good start but also our own gardens.
Till next time, stay off the edge and enjoy your days in paradise!
~ Chef John
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