Monday, May 25, 2009
HIBISCUS PICKLED RAMPS
SPICY CRAWFISH CONSOMME
YUZU PICKLED SEABEANS
CANTELOUPE, SMOKED SALT, YUZU
CONSOMME THICKENED WITH ULTRA-TEX 3
IMITATE H2OMELONS WITH GRAPE TOMATOES
PRALINE CANDY WRAP
COLD SMOKED SUGAR FOR ICE CREAM
WILL HONEY STABILIZE WHEN BOILED WITH SOY LECHITIN?
MEYER LEMON, GINGER BROTH
CORNMEAL CRAWFISH CAKE - BASED ON CHOCOLATE 'LAVA' CAKE
Thursday, May 14, 2009
Sunday, May 3, 2009
I am surprised none of the restaurant staff have blown the place up while enjoying a cig out back. We smelled gas. The gas company assured us that there was no problem. We assured them that there was. So, finally it was discovered that the 600 gallon propane tank had a leak. It would be too much trouble to transfer the fuel to another tank, so they say. This is the perfect excuse to move the tank from the back of the restaurant where it is very visible to be buried underground in the front of the restaurant. They ran a hose down into the parking lot and let her burn. A couple hundred gallons of propane. No expense to the Gamekeeper! It cost the environment a degree or two. Sorry mom!
Sunday, April 12, 2009
Hopefully this will be the start of something beautiful! Nikki has made the sourdough starter by using grapes to provide the yeast. Seems like a pretty cool technique. Doesn't smell like one though. It is a nine day process before bread can be made. These pics were from day 3. This is some potato bread Nikki made to test the oven for bread baking capabilities.
Friday, April 10, 2009
Wednesday, April 8, 2009
The Blue Ridge Food & Wine Festival will be going on in Blowing Rock April 16 - 19. We will be creating a five course menu, April 16, that will be paired with wines from Saint Claire Vineyards of New Zealand. The cost is $115 per person, which includes the food, wine, gratuity, and tax. This will be a great way to kick off the spring season at the Gamekeeper. Here is the menu. Pics will come later.
Vicar's Choice Sauvignon Blanc
Spiced Rubbed New Zealand Lamb Skewer With Dipping Sauces
Saint Clair Sauvignon Blanc
Steamed Green Lip Mussels with Passion Fruit, Ginger Broth
Vicar's Choice Pinot Noir
Grilled Red Snapper with Kiwi Salsa, Grilled Avocado over Rocket, Lemongrass Viniagrette
Saint Clair Pinot Noir
New Zealand Venison Denver Leg, Peach Chutney, Chili Glazed Sweet Potatoes
Vanilla Ice Cream with Soft Caramel, Dark Chocolate Espresso Beans, Vanilla Shortbread, Warm Mocha Sauce