RECENT IDEAS

HIBISCUS PICKLED RAMPS

SPICY CRAWFISH CONSOMME

YUZU PICKLED SEABEANS

CANTELOUPE, SMOKED SALT, YUZU

CONSOMME THICKENED WITH ULTRA-TEX 3

CONSOMME SHEETS

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

ALMOND WRAPPED IN HAZELNUT

Can't Stand The Heat

  

  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!

La Brea as our Mentor

  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.  

A Little Refinement

Dehydrated Kalamatas

Kalamata Air

Green Olive Toast

Parmesan with Traditional Flavors

Sweetened Parmesan Cream

Sundried Tomato

Olive Bread Crumbs

Micro Basil

Black Pepper

Roasted Parmesan Rocks

New Zealand Wine Dinner

  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.

Amuse

Undecided

I

Vicar's Choice Sauvignon Blanc  

Spiced Rubbed New Zealand Lamb Skewer With Dipping Sauces

II

Saint Clair Sauvignon Blanc

Steamed Green Lip Mussels with Passion Fruit, Ginger Broth

III

Vicar's Choice Pinot Noir

Grilled Red Snapper with Kiwi Salsa, Grilled Avocado over Rocket, Lemongrass Viniagrette

IV

Saint Clair Pinot Noir

New Zealand Venison Denver Leg, Peach Chutney, Chili Glazed Sweet Potatoes

V

Hokey Pokey

Vanilla Ice Cream with Soft Caramel, Dark Chocolate Espresso Beans, Vanilla Shortbread, Warm Mocha Sauce