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Season : Fall/Winter

Please Choose A Menu:

Around the World Series: Thai/Vietnamese by Chef Rebecca Wheeler
          Tom Kha Kai
          Roast Duck Red Curry
          Thai Basil Beef
          Vietnamese Style Eggplant
          Nam Sod

Back to School Menu by Chef Sean Bement
          Fresh Tomato, Basil, & Mozzarella Salad
          Sauteed Tenderloin Tips with Fettucine, Onions & Asparagus
          S’Mores Fondue Dessert

Beef Tenderloin for 8
          Coconut-Crusted Fried Shrimp Appetizer
          Arugula Salad with Manchego, Apples and Caramelized Walnuts
          Beef Tenderloin with Madeira and Peppercorn Crust
          Rich Potatoes
          Oven Roasted Vegetables
          Chocolate- Almond Souffle Torte Dessert

Bowtie Pasta Dinner for 4
          Romaine Salad with Roasted Beets and Roquefort Dressing
          Bowtie Pasta with Meat Sauce
          Dessert - Chocolate-Amaretti Tortes

Chicken Dinner for 8
          Sausage Stuffed Mushrooms Appetizer
          Iceberg Lettuce Salad with Creamy Blue Cheese Dressing
          Chianti Braised Chicken Thighs on Noodles
          Dessert - Coconut Macaroon Bars

Chili Party for 6
          Sweet Chili Glazed Chicken Wings Appetizer
          Crostini with Mushrooms, Proscuitto and Blue Cheese Appetizer
          Salad with Apples, Walnuts and Dried Cherries and Maple Dressing
          Pork, Beef and Black Bean Chili
          Corn Muffins with Green Onions and Sour Cream
          Dessert - Katherine Hepburn’s Brownies

Comfort Food for 6
          Pear Onion and Dry Jack Cheese Strudels Appetizer
          Spinach Salad with Hot Bacon Dressing
          Mahogany Beef Stew with Red Wine and Hoisin Sauce
          Horseradish Mashed Potatoes
          Pear Spice Cake with Pecan Praline Topping Dessert

‘Desserts of Winter” by Chef Laurel Hague, Marion Street Cheese Market
          Tress Leches Cake with Caramelized Nuts & Cinnamon Whipped Cream Dessert
          Lemon Shortbread with Citrus Salad Dessert
          Flourless Chocolate Torte with White Chocolate Mint Mousse Dessert

Dining for Two: Apple Cranberry Stuffed Pork Chops
          Apple Cranberry Stuffed Pork Chops
          Creamy Herb-Parmesan Polenta
          Braised Brussel Sprouts
          “Dreamy” Orange-Vanilla Bread Pudding

Dining for Two: Beef Tips Marsala by Chef Laurel Hague
          Beef Tips Marsala
          Fall Spiced Acorn Squash
          Sauteed Kale
          Toasty Quinoa
          Sweet Potato Pudding with Granola

Dining for Two: Salmon Dinner by Chef Laurel Hague
          Seared Salmon
          Garlic Herb Red Potatoes & Cremini Mushrooms
          Green Beans Sauteed with Bacon
          Double Chocolate Molten Brownie Dessert

Fall Desserts by Chef Laurel Hague
          Chai Tea Cheescake Dessert
          Bourbon Maple Pecan Pie with Mascarpone Maple glaze Dessert

Fall Seasonal Menu from La Tavola, Marche, Italy
          Chicken Liver Crostini
          Pear & Pine Nut Salad
          Chard Tart
          Pasta with Porcini Mushrooms
          Braised Lamb Shanks
          Poached Pears

Flavors of Winter
          Medjool Dates with Chevre, Rosemary & Applewood Smoked Bacon Dessert
          Organic Greens with Toasted Walnuts, Cranberries & Balsamic Vinaigrette
          Whole Beef Tenderloin with Horseradish Sauce and French Grainy Mustard
          Roasted Mushroom Bread Pudding
          Pear-Hazelnut Tarts Dessert

Healthy Eating Series: Healthy Comfort Food by Chef Kendra Peterson of Drizzle Kitchen
          BBQ Smothered Chicken
          Shephard’s Pie
          Polenta Pizza Bake
          Creamy Quinoa Pudding
          Chocolate Chunk Cookies Dessert

‘Healthy Eating Series’: Vegetarian Grilling by Chef Kendra Peterson of Drizzle Kitchen
          Marinated Grilled Mushroom Salad
          Vegetable Tacos with Queso Fresco, Lime Avocado Slices & Pico de Gallo
          Mixed Bean Salad with Grilled Corn, Charred Green Onions & Toasted Pine Nuts
          Glazed Grilled Pineapple Slices with Vanilla Bean Gelato Dessert

Intimate Pork Dinner for 2 or 4
          Caramelized Onion and Bacon Savories Appetizer
          Romaine & Gorgonzola Salad with Roasted Garlic Dressing & Spiced Pecans
          Pork Tenderloin with Maple Glaze
          Boursin Scalloped Potatoes
          Dessert - Rustic Apple Tarts with Calvados Whipped Cream

Italian Dinner
          Porcini Crostini Appetizer
          Brasato al Barolo
          Potato Gnocchi
          Gorgonzola Sauce
          Broccoli Rabe
          Chocolate Panna Cotta Dessert

Lamb Dinner for 6
          Tiropetes (Greek Cheese Triangles) Appetizer
          Frisee Salad with Bacon, Dates and Red Onion
          Braised Lamb Shanks with Caramelized Onions and Shallots
          Garlic and Cheese Mashed Potatoes
          Caramel Banana Bread Puddding Dessert

Lamb Dinner for 8
          Blue Cheese and Caramelized Shallot DIp Appetizer
          Mixed Garden Greens Salad with Apples and Cider Vinaigrette
          Greek-Style Braised Lamb Shanks with Orzo
          Dessert - Old-Fashioned Carrot Cake with Maple-Cream Cheese Icing

My Love for Tuscany II by Chef Valerio Castellano
          Tuscany Bread Salad
          Farfalle in Bell Pepper Ragu
          Dover Sole
          Apple Tart with Vanilla Ice Cream Dessert

Pasta Dinner for 6
          Antipasto Platter Appetizer
           Caesar Salad
          Fettucine with Creamy Tomato and Sausage Sauce
          Dessert - Hazelnut-Stuffed Pears with Maple Glaze and Vanilla Ice Cream

Pork Dinner for 8
          Gruyere and Pepperoni Pinwheels Appetizer
          Butternut Squash Bisque
          Brined Pork Loin with Onion, Raisin and Garlic Compote
          Scalloped Potatoes with Three Cheeses
          Haricort Vert with Dill Butter
          Lemon Mousse with Raspberry Sauce Dessert
          Dessert - Almond Lace Cookies

Pork Tendeloin Dinner by Chef Sean Bement of Stella 12 Beech
          Goat Cheese Appetizer with Roasted Garlic Crostini & Roasted Tomato/Onion Topping
          Spun Beet Salad with Citrus Vinaigrette
          Stuffed Pork Tenderloin

Rib-Eye Roast Dinner for 8
          Parmesan Blue Cheese Toasts with Green Onions Appetizer
          Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
          Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
          Dessert - Lemon Chiffon Pie with Glazed Cranberries

Roast Chicken Dinner for 4
          Three Cheese Fondue with Champagne Appetizer
          Watercress Salad with Pears, Walnuts and Poppy Seed Dressing
          Roast Chicken with Maple Soy Glaze
          Green Onion Risotto
          Dessert - Warm Cinnamon-Apple Tart with Currants

Salmon Dinner for 6
          Chorzio-Filled Dates Wrapped in Bacon Appetizer
          Trio of Cheese Parcels with Cranberry Port Sauce
          Salmon with Wild Mushroom Ragout
          Caramelized Onion Tart
          Steamed Asparagus with Lemon Sauce
          Caramelized-Banana Tartlets with Bittersweet Chocolate-Port Sauce Dessert

Seasonal Winter Menu from LaTavola Marche
          Chicken Liver Crostini
          Baked Vegetables with Bread Crumbs
          Fennel & Blood Orange Salad
          Tagliatelle with Porcini Mushrooms
          Oss Buco
          Poached Pears

“Short on Time Recipes” by Cookbook Author Susie Fishbein
          Citrusy Chicken Salad with Warm Olive Vinaigrette
          Honey Crusted Turkey Cutlets
          Bloody Mary Marinated London Broil
          Braised Potatoes & Shallots
          Corn Flake Topped Carrot Kugel
          Warm Runny Chocolate Souffles Dessert

Soups On
          Sausage Rings Appetizer
          Crostini with Artichoke Pesto and Beef Appetizer
          Mushroom Tart with Tossed Salad
          Greek-Style Bean Soup
          Dessert - Chocolate-Peanut Butter Chip Fudge Cookies

Summer Harvest Dinner for 6
          Grilled Wild Pheasant (or Chicken) with Juniper Berries
          Tomato Provencal
          Escarole with Olive Oil & Garlic
          Grilled Ciabatta
          Organic Garden Rhuburb-Strawberry Tart with Walnut Crumb Crust & Creme Fraiche Dessert

Super Bowl Lunch for Four to 8
          Barbecued Bites Appetizer
          Jalapeno Poppers Appetizer
          Cream of Tomato Soup
          Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise
          Wild Blueberry Pie with Almond Crumble Topping Dessert

Vegetarian Menu by Chef Valerio Castellanoi
          Crostini with Mushrooms & Taleggio Cheese Appetizer
          Golden Beet Salad with Goat Cheese & Orange Dressing
          Spaghetti in Zucchini Basil White Sauce
          Chocolate Mousse with Berries Dessert

Winter Brunch for 6
          Fruit Compote
          Mushroom and Bacon Quiche
          Potatoes and Sausage with Parsley
          Carrot Muffins
          Margaret Atwood’s Baked Lemon Custard Dessert

Winter Meat Dishes
          Braised Lamb Shanks with Lemon Risotto

Winter Menu for Two by Chef Laurel Hague
          Curry Yogurt Chicken with Lentils & Roasted Cauliflower
          Orange-Scented Hot Chocolate

Winter Soups
          Spicy Chickpea Soup with Pasta
          Sausage & Greens Soup
          Favorite Seafood Stew