An American cooking book

"Pandora" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

I've found in my house a beautiful book which is titled: "Not afraid of
flavour".
This cooking book contains recipes (more than 120) of a famous restaurant
of the North Carolina: the "Magnolia Grill"; and there are also many pic!
Recipes are signed by Ben and Karen Barker, the restaurant owners.
There are many intersting recipes in it! I will try to do something.
Has anybody read this book?
Cheers
Pandora

I have forgotten this:
http://uncpress.unc.edu/magnoliagrillcookbook/mg.html
pan

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've found in my house a beautiful book which is titled: "Not afraid of
flavour".
This cooking book contains recipes (more than 120) of a famous restaurant
of the North Carolina: the "Magnolia Grill"; and there are also many pic!
Recipes are signed by Ben and Karen Barker, the restaurant owners.
There are many intersting recipes in it! I will try to do something.
Has anybody read this book?
Cheers
Pandora

Magnolia Grill is a truly excellent retaurant, just a few miles from me. If
the cookbook lets you even come close to what they serve, it'll be a real
winner.

--
Peter Aitken

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've found in my house a beautiful book which is titled: "Not afraid of
flavour".
This cooking book contains recipes (more than 120) of a famous restaurant
of the North Carolina: the "Magnolia Grill"; and there are also many pic!
Recipes are signed by Ben and Karen Barker, the restaurant owners.
There are many intersting recipes in it! I will try to do something.
Has anybody read this book?
Cheers
Pandora

Magnolia Grill is a truly excellent retaurant, just a few miles from me.
If the cookbook lets you even come close to what they serve, it'll be a
real winner.

--
Peter Aitken

I will do (little by little) a list of the wonderful thing that they cook!
Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!
BTW, if I was you, I will do a jump in that restaurant. You are like
because is near your house 🙂
I wonder how much does it cost a lunch there!
Oh! I was forgetting! They are not my parents! I suggest to buy this book!
Pandora

Quoted message said:

Pandora said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've found in my house a beautiful book which is titled: "Not
afraid of flavour".
This cooking book contains recipes (more than 120) of a famous
restaurant of the North Carolina: the "Magnolia Grill"; and there
are also many pic! (snip)
Cheers
Pandora

Magnolia Grill is a truly excellent retaurant, just a few miles from
me. If the cookbook lets you even come close to what they serve,
it'll be a real winner.

--
Peter Aitken

I will do (little by little) a list of the wonderful thing that they
cook! Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!

Cheese straws are wonderful 🙂

Jill

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've found in my house a beautiful book which is titled: "Not afraid of
flavour".
This cooking book contains recipes (more than 120) of a famous
restaurant of the North Carolina: the "Magnolia Grill"; and there are
also many pic!
Recipes are signed by Ben and Karen Barker, the restaurant owners.
There are many intersting recipes in it! I will try to do something.
Has anybody read this book?
Cheers
Pandora

Magnolia Grill is a truly excellent retaurant, just a few miles from me.
If the cookbook lets you even come close to what they serve, it'll be a
real winner.

--
Peter Aitken

I will do (little by little) a list of the wonderful thing that they cook!
Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!
BTW, if I was you, I will do a jump in that restaurant. You are like
because is near your house 🙂
I wonder how much does it cost a lunch there!
Oh! I was forgetting! They are not my parents! I suggest to buy this book!
Pandora

Quoted message said:

It's quite expensive. We have stopped going because it is very noisy -
tables close together and no sound-absorbing material on the walls or
ceiling. Too bad.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"jmcquown" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> I've found in my house a beautiful book which is titled: "Not
> afraid of flavour".
> This cooking book contains recipes (more than 120) of a famous
> restaurant of the North Carolina: the "Magnolia Grill"; and there
> are also many pic! (snip)
> Cheers
> Pandora
>
>

Magnolia Grill is a truly excellent retaurant, just a few miles from
me. If the cookbook lets you even come close to what they serve,
it'll be a real winner.

--
Peter Aitken

I will do (little by little) a list of the wonderful thing that they
cook! Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!

Cheese straws are wonderful 🙂

Quoted message said:

Jill

Gnammmmmm! Have you tasted in that restaurant?
Pandora who want to try!

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> I've found in my house a beautiful book which is titled: "Not afraid of
> flavour".
> This cooking book contains recipes (more than 120) of a famous
> restaurant of the North Carolina: the "Magnolia Grill"; and there are
> also many pic!
> Recipes are signed by Ben and Karen Barker, the restaurant owners.
> There are many intersting recipes in it! I will try to do something.
> Has anybody read this book?
> Cheers
> Pandora
>
>

Magnolia Grill is a truly excellent retaurant, just a few miles from me.
If the cookbook lets you even come close to what they serve, it'll be a
real winner.

--
Peter Aitken

I will do (little by little) a list of the wonderful thing that they
cook!
Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!
BTW, if I was you, I will do a jump in that restaurant. You are like
because is near your house 🙂
I wonder how much does it cost a lunch there!
Oh! I was forgetting! They are not my parents! I suggest to buy this
book!
Pandora

Quoted message said:

It's quite expensive. We have stopped going because it is very noisy -
tables close together and no sound-absorbing material on the walls or
ceiling. Too bad.

Oh ! I know! I hate too noisy resturants with table close together!
Cheers
Pandora

"Peter Aitken" <[email hidden]> wrote

Quoted message said:

It's quite expensive. We have stopped going because it is very noisy -
tables close together and no sound-absorbing material on the walls or
ceiling. Too bad.

Struck me as amusing, that is what I hate in a restaurant, noisy
and (ugh) the tables close together ... funny because my preference
is to sit at the bar ... often noisy and the chairs are very close
together. Somehow it's just different.

Seems the more expensive the restaurant, the less food you get
and the less room you get. Perhaps that's because the more expensive
restaurants tend to be in places where there isn't much room, like in
the city. As for the food, you get what you pay for? Not always, I
don't think ... sometimes you're just paying for someone to fuss with
your food until it's too darn pretty to eat, or you have to deconstruct
it, I hate that.

Ramble over.

nancy

Pandora said:

"jmcquown" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>> I've found in my house a beautiful book which is titled: "Not
>> afraid of flavour".
>> This cooking book contains recipes (more than 120) of a famous
>> restaurant of the North Carolina: the "Magnolia Grill"; and there
>> are also many pic! (snip)
>> Cheers
>> Pandora
>>
>>
>
> Magnolia Grill is a truly excellent retaurant, just a few miles
> from me. If the cookbook lets you even come close to what they
> serve, it'll be a real winner.
>
>
> --
> Peter Aitken

I will do (little by little) a list of the wonderful thing that they
cook! Perhaps it 's better I scanner the name of the recipe 🙂
I have seen the cheese straws which are beautiful in the pic!

Cheese straws are wonderful 🙂

Quoted message said:

Jill

Gnammmmmm! Have you tasted in that restaurant?
Pandora who want to try!

No, I've never been to that restaurant. Perhaps I'm thinking of a different
cheese straw; the ones I am thinking of are like snacks so probably not the
same thing.

Jill

"jmcquown" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"jmcquown" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora wrote:
> "Peter Aitken" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>> "Pandora" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> I've found in my house a beautiful book which is titled: "Not
>>> afraid of flavour".
>>> This cooking book contains recipes (more than 120) of a famous
>>> restaurant of the North Carolina: the "Magnolia Grill"; and there
>>> are also many pic! (snip)
>>> Cheers
>>> Pandora
>>>
>>>
>>
>> Magnolia Grill is a truly excellent retaurant, just a few miles
>> from me. If the cookbook lets you even come close to what they
>> serve, it'll be a real winner.
>>
>>
>> --
>> Peter Aitken
>
> I will do (little by little) a list of the wonderful thing that they
> cook! Perhaps it 's better I scanner the name of the recipe 🙂
> I have seen the cheese straws which are beautiful in the pic!

Cheese straws are wonderful 🙂

Quoted message said:

Jill

Gnammmmmm! Have you tasted in that restaurant?
Pandora who want to try!

No, I've never been to that restaurant. Perhaps I'm thinking of a
different
cheese straw; the ones I am thinking of are like snacks so probably not
the
same thing.

Yes! They are like snaks (mad of puff pastry)!!!!
Cheers
Pandora

Quoted message said:

Jill

Here is the index of cook book.
You can take some idea....
and then if you want I can copy the recipe for you!
I know that I will try something 🙂
Cheers
Pandora
------------------------------------------
Index of the Cookbook:" Not afraid of flavour"

(Recipes from Magnolia grill" ) By

Ben and Karen Barker

----------------------------------------------------------------------------

Abundance plum chutney, 176-77

Angel biscuits, 176

Apple cinnamon crisp, deep-dish, with brandied vanilla ice cream, 201-2

Artichokes, marinated baby, 247

Asparagus, grilled, salad with wild and exotic mushrooms, country bacon, and
truffled eggs, 51-53

Baby butterbean crostini, 10

Banana pecan crostata, 194-95

Barbecued smoked salmon with piccalilli and buttermilk herb crackers, 17-18

Basic bittersweet chocolate sauce, 217-18

Basic raspberry sauce, 220

Basil oil, 240

Bass

black, sashimi with warm Thai "shrimp" vinaigrette, 74-76

striped, with oyster stew, 124-25

Beans, Blue Lake, with red wine sweet onion pickle, 154

Bean's black skillet cornbread, 172

Beef

shortribs in barbecued onion sauce with grilled spring leeks
and roasted garlic grits, 95-97

tenderloin, grilled, in Cabernet sauce with Roquefort and
summer vegctable chopped salad, 97-99

Biscuits, angel, 176

Black bass sashimi with warm Thai "shrimp" vinaigrette, 74-76

Blackberry vodka tonics, 22

Blue Lake beans with red wine sweet onion pickle, 154

Blueberry

compote, 219

-peach (or nectarine) pie, 198-200

Bourbon butterscoteh sauce, 218

Bread, buttermilk, 173

Bread pudding, wild mushroom, 166-67

Brown edge wafer cookies, 217

Brown sugar pear poundcake, 191-93

Butter, clarified, 243

Butterbean, baby, crostini, 10

Buttermilk

bread, 173

herb crackers, 174

mashed new potatoes, 161-62

Buttcrnut, curried, soup with shrimp and toasted coconut, 39-40

Butterscotch sauce, bourbon, 218

Cakes. See Brown sugar pear poundcake; Chocolate-raspberry soufflé cake;
Maple View Dairy buttermi!k cheesecake

Caramelized Vidalia onion and bacon crostata, 12-13

Carolina grits soufflé, 167

Carrot-thyme spaetzle, 160-6 I

Cclery-fenncl chowder with oysters and bacon, 35-36

Cheddar linzers with hot pepper jelly, l6

Cheese straws, 13-15

Cheesecake, Maple View Dairy buttermilk, 202-3

Chef's favorite lemon [censored], 187-88

Chicken

Gabricl's favorite crispy Parmesan, with lemon and capers,
108-9

roasted, stock, 228-29

simple roast, with duck fat potatoes, 110

stock, 228

Chile spice blend, 244

Chi1es rellenos, shrimp, with chipotle-tomato vinaigrette and avocado salsa,
61-64

Chilled tomato essence with tomato-basil jello, 32-34

Chocolate

peanut praline [censored], 188-89

-raspberry soufflé cake, 203-4

sauce, basic bittersweet, 217- 18

waffles, double, with strawberries and white chocolate ice
cream, 206-8

white, ice cream, 211

Choucroute, salmon, in creamy mustard sauce, 139-41

Clarifled butter, 243

Compote, blueberry, 219

Concord grape sorbet, 214

Confit duck hash with poached eggs and béarnaise aioli, 120-21

Cookies

brown edge wafer, 217

old-fashioned peanut butter, 216

Cool as a cucumber soup

with buttermilk, dill, and vermouth shrimp, 37

Corn

green, pudding, 158

relish, Iowa, 179

Summersweet, bisque with shiitake mushrooms, bacon, and truffle oil, 43-44

Cornbread, Bean's black skillet,172

Country ham, green olive, and Gruyère fritters, 18-19

Crab cakes with sauce diable and corn relish salad, 73-74

Crabs, softshelI, in cornmeal tempura with fennel slaw and tomato aioli,
57-58

Crackers, buttermilk herb, 174

Cranberry, sun-dried, walnut [censored] with cranberry and orange compote, 190-9 I

Crawfish jambalaya risotto, 165 -66

and pork potsticker dumplings with spicy Cajun cream,64-66

Cream, whipped, 22 I

Cream of Vidalia onion soup, 38

Crème caramels, ginger-lime, with tropical ambrosia, 205-6

Creole spice blend, 243

Crisp, deep-dish apple cinnamon, with brandied vanilla icecream, 201-2

Crisp peppered quail with country ham and spicy crawfish hominy, 76-78

Crostata

banana pecan, 194-95

caramelizec! Vidalia onion and bacon, 12- I3

Crostini, baby butterbean, 10

Croutons, herb, 243

Cucumber

cool as a, soup with buttermilk, dill, and vermouth shrimp, 37

vermicelli, 151

Curried butternut soup with shrimp and toasted coconut, 39-40

Curry spice blend, 244-45

Deep-dish apple cinnamon crisp with brandied vanilla icecream, 201-2

Desserts

impromptu, ideas for, 222

tips for, 185

Deviled eggs with caviar, 21

"Dixie polenta" (i.e., creamy roasted garlic grits), 159

Double chocolate waffles with strawberries and white chocolate ice cream,
206-8

Duck

breast, pan-roasted, with sun-dried! cherry conserve,116-18

confit, hash with poached eggs and béarnaise aioli, 120-2 I

confit with barbecued lentils, 118-20

Eggplant

Moroccan roasted, bisque with grilled chicken and minted yogurt, 41-42

roasted, I 50

Eggs, deviled, with caviar, 2 I

Figs, grilled fresh, with prosciutto (or country ham) and Maytag blue
mousse, 47-48

Fish stock, 230-3 I

Flounder, schoolkicls', with fish camp beurre blanc, 137-39

Fresh ham, roasted mint-and garlic-rubbed, with salsa verde and luxe
macaroni and cheese,85-86 .

Fried green tomato sandwich on buttermilk bread with arugula, country bacon,
and black pepper aioli, 144-45

Frieel oysters on creamy winter succotash with barbecue vinaigrette, 71-72

Gabriel's favorite crispy Parmesan chicken with lemon and capers, 108-9

Garlic

red wine, purée, 246

roasted, purée, 245

Ginger

lime crème caramels with tropical ambrosia, 205-6

purée, 248

Goat cheese, marinated, on warm field peas vinaigrette, 49-51

Granita, watermelon, 212

Grape

concord, sorbet, 2 I 4

white, jello, 214-16

Green corn pudding, 158

Green olive, country ham, and Gruyère fritters, 18-19

Green tomato butter, 177

fried, sandwich on buttermilk bread with arugula, country bacon, anc black
pepper aioli,144-45

soup, spicy, with crab and country ham, 30-32

Greens, slow-cooked Southern, 149

Grilled asparagus salad with wild and exotic mushrooms, country bacon, and
truffled eggs, 51-53

Grilled beef tenderloin in Cabernet sauce with Roquefort and summer
vegetable chopped salad, 97-99

Grilled fresh figs with prosciutto (or country ham) and Maytag blue mousse,
47-48

Grilled lamb chops with a ragout of baby artichokes, olives, and oven-dried
tomatoes, 101-2

Grilled quail on crawfish

jambalaya risotto with smoked tomato and sage essence, I I 1-13

Grilled sturgeon on wild rice

risotto with butternuts, grilled leeks, and cider reduction, 133-36

Grilled tuna with roasted eggplant and cucumber vermicelli, 127-28

Grits

creamy roasted garlic (see"Dixie polenta" )

soufflé, Carolina, 167

Gruyère, green olive, and country ham fritters, 18 -19

Halibut in sorrel and lemongrass nage with morels and spring onion-asparagus
fondue, 129-30

Ham, fresh, roastd mint-and-garlic-rubbed, with salsa verde and luxe
macaroni and cheese, 85 - 86

Herb croutons, 243

Herb-crusted rack of pork on Brunswick "stew," 9 3 -94

Herb vinegars, 242

Hot smoked (or grilled) oysters with preserved lemon and caviar, 70-71

Hushpuppies, 174-75

Ice cream

Jack Daniels vanilla, 209

peach, 2 I 0

white chocolate, 2 I 1

Impromptu dessert ideas, 222

Iowa corn relish, 179

Jack Daniels vanilla ice cream, 209

Jello, white grape, 214-16

Lamb chops, gril1ed, with a ragout of baby artichokes, olives, and
oven-dried tomatoes, 101-2

Leek and sweet potato gratin, 163 -64

Lemon [censored], chef's favorite, 187-88

Linzers, cheddar, with hot pepper jelly,l6

Lobster stock, 232

Luxe macaroni and cheese, 159-60

Macaroni and cheese, luxe,159-60

Maple View Dairy buttermilk cheesecake, 202-3

Marinated baby artichokes, 247

Marinated goat cheese on warm field peas vinaigrette, 49-51

Minestra, summer shell bean, with tomato bruschetta, 142-43

Molasses mashed sweet potatoes, 163

Moroccan roasted eggplant bisque with grilled chicken and minted yogurt,
41-42

Moroccan spice blend, 244

Mushroom

wild, bread pudding, 166-67

wild and exotic, salad on marinated Nebraska wedding tomatoes with warm
sherry-bacon vinaigrette, 53-55

New Orleans red bean soup with andouille and rice, 40-41

Oil

basil,240

sage, 241

Okra

rellenos, 19-20

stewed (a.k.a. tomato gumbo), 154-55

Old-fashioned peanut butter cookies, 216

Onion. See Vidalia onion

Osso buco, pork, with Creole baked beans, 90-93

Our Thanksgiving turkey with " 140" cloves of garlic, 113-16

Oven-dried overnight tomatoes, 237

Oven-roasted tomatoes, 237

Oyster( s )

fried, on creamy winter succotash with barbecue vinaigrette, 71-72

hot smoked (or grilled), with preserved lemon and caviar, 70-71

stew, striped bass with, 124-25

Pan-fried mountain rainbow trout with green tomato and lime brown butter
salsa on sweet potato, artichoke, and crawfish hash, 126-27

Pan-fried pork chops on creamy shrimp hominy, 86-87

Pan-roasted duck breast with sun-dried cherry conserve, 116-18

Pan-seared red snapper with lobster tomato sauce and gazpacho garnish, I3
1-32

Peach

-blueberry pie, 198-200

fuzzbusters, 22

ice cream, 210

Peanut butter cookies, old-fashioned, 2 16

Pear

poundcake, brown sugar, 19-93

sauce, 220

Pecans, Southern-style spicy, 9

Pepper relish, pickled, 180- 8 I

Piccalilli, I78

Pickled pepper relish, 180-81

Pickled shrimp with crab and pepper slaw and smoked tomato remoulade, 67-69

Pie

the art of, 196-97

blueberry-peach (or nectarine), 198-200

Pineapplc ginger fizz, 23

Plum, Abundance, chutney, I76-77

"Polenta, Dixie" (i.e., creamy roasted garlic grits), I 59

Pork

chops, pan-fried, on creamy shrimp hominy, 86-87

and crawfish potsticker dumplings with spicy Cajun cream, 64-66

herb-crusted rack of, on Brunswick "stew," 9 3 -94

osso buco with Creole baked beans, 90-93

tenderloin, smoked, 88

tenderloin, smoked, angel biscuits with green tomato butter, 19

Potatoes, new, buttermilk mashed,16I-62

Poundcake, brown sugar pear, 191-93

Purée,

ginger, 248

red wine garlic, 246

roasted garlic, 245

smoked tomato, 238

Quail

crisp peppered, with country ham and spicy crawfish hominy, 76-78

gri11ed, on crawfish jambalaya

risotto with smoked tomato and sage essence, [ 1 1-1 3

Rabbit

confit with marinated baby artichokes, newly dug potatoes, and spring
vegetables, 105-7

roast saddle of, wrapped in country ham on warm Brunswick stew and wild
watercress salad, 78-80

Rainbow trout, pan-fried

mountain, with green tomato and lime brown butter salsa on sweet potato,

artichoke, and crawfish hash, 126-27

Raspberry sauce, basic, 220

Red bean soup, New Orleans, with andouille and rice, 40-41

Red snapper, pan-seared, with lobster tomato sauce and gazpacho garnish,
131-32

Red wine garlic purée, 246

Risotto, crawfish jambalaya, 165-66

Roast saddle of rabbit wrapped in country ham on warm Brunswick stew and
wild watercress salad, 78-80

Roast squab with blackberry

essence and carrot-thyme spaetzle, 122-23

Roasted chicken stock, 228-29

Roasted eggplant, 1 50

Roasted garlic purée, 245

Roasted mint-and-garlic-rubbed fresh ham wth salsa verde and luxe macaroni
and cheese, 85-86

Romaine salad with Texas ruby red grapefruit and Roquefort in pomegranate-
port vinaigrette, 5 6-5 7

Sage oil, 241

Salmon

barbecued smoked, with piccalilli and buttermilk herb crackers, 17-1 8

choucroute in creamy mustard sauce,I39-41

Sashimi, black bass, with warm Thai "shrimp" vinaigrette, 74-76

Schoolkids' flounder with fish camp beurre blanc, 137-39

Shortribs, beef, in barbecued onion sauce with grilled spring leeks and
roasted garlic grits, 95-97

Shrimp

boil, 234-35

chiles rellenos with chipotle- tomato vinaigrette and avocado salsa, 61-64

pickled, with crab and pepper slaw and smoked tomato remoulade, 67-69

spicy grilled, with grits cake, country ham, and redeye vinaigrette, 59-6 I

stock, 233

Simple roast chicken with duck fat potatoes, I 10

Slaw, spicy, 156-57

Slow-cooked Southern greens, 149

Smoked pork tenderloin, 88

Smoked pork tenderloin angel biscuits with green tomato butter, 19

Smoked tomato purée, 238

Smoking, tips on, 89

Softshell crabs in cornmeal tempura with fennel slaw and tomato aioli, 57-58

Sorbet, Concord grape, 214

Soufflé cake, chocolate-raspberry, 203-4

Soups, tips for, 27

Southern-style spicy pecans, 9

Spaetzle, carrot-thyme, 160-61

Spice blend

chile, 244

Creole, 243

curry, 244-45

Moroccan, 244

Spicy confit tomatoes, 238-40

Spicy green tomato soup with crab and country ham, 30-32

Spicy grilled shrimp with grits cake, country ham, and redeye vinaigrette,
59-61

Spicy slaw, 156-57

Spoonbread, 168

Squab, roast, with blackberry essence and carrot-thyme spaetzle, 122-23

Squash casserole, 170-7

Stewed okra (a.k.a. tomato gumbo), 154-55

Stock

chicken, 228

fish, 230-3 I

lobster, 232

roasted chicken, 228-29

shrimp,233

tips for, 227

veal, 230

vegetable, 233

Strawberries, and white chocolate ice cream, double chocolate waffles with,
206-8

Striped bass with oyster stew, 124-25

Sturgeon, grilled, on wild rice risotto with butternuts, grilled leeks, and
cider reduction, 133-36

Summer shell bean minestra with tomato bruschetta, 142-43

Summersweet corn bisque with shiitake mushrooms, bacon, and truffle oil,
43-44

Sweet potato( es)

and leek gratin, 163 -64

molasses mashed, 163

salad, 164-65

[censored]

chocolate peanut praline, 188-89

lemon, chef's favorite, 187-88

walnut sun-dried cranberry, with cranberry and orange compote, 190-9 I

Tomato( es)

concassé, 237

essence with tomato-basil jello, chilled, 32-34

gumbo (.ree Stewed okra) oven-dried overnight, 237

oven-roasted, 237

smoked, purée, 238

soup from the Alentejo, 29-30

spicy confit, 238-40

see also Green tomato

Trout, pan-fried mountain rainbow, with green tomato and lime brown butter
salsa on sweet potato, artichoke,

and crawfish hash, 126-27

Tuna, grilled, with roasted eggplant and cucumber vermicelli, 127-28

Turkey, Thanksgiving, with "140" cloves of garlic, I 13 - 16

Vanilla ice cream, Jack Daniels, 209

Veal stock,

--------------------------------------------------------------------------------
230

Vegetable stock, 233

Venison medallions in Zinfandel-black pepper jus, 102-4

Vidalia onion caramelized, and bacon crostata, 12-13

cream of, soup, 38

Vinegars, herb, 242

Vodka tonics, blackberry, 22

Walnut sun-dried cranberry [censored] with cranberry and orange compote, 190-9 I

Watermelon

granita, 2 I 2

margranita, 24

Whipped cream, 221

White chocolate ice cream, 2 I 1

White grape jello, 214-1 6

Wild and exotic mushroom salad on marinated Nebraska wedding tomatoes with
warm sherry-bacon vinaigrette, 53-55

Wild mushroom bread pudding, 166-67

"Peter Aitken" in news:[email hidden]:

Quoted message said:

. . .
It's quite expensive. We have stopped going because it is very noisy ...

I remember that. It has been one of the leading restaurants in that region,
The Place You Take The Visiting Food People To. Creative, good kitchen,
expensive. Also a rare fondness for compound modifiers on the menu card.
(As posted before on another forum🙂 Not just Meyer lemon flavor, but W
county X farm Y hybrid Z subspecies Meyer lemon. (Almost enough to distract
you from the experience of the lemon. A lemon by any other name ...)