I don't have set menus. Each menu, each dinner, lunch, party is an individual and custom menu. I went through my files today and pulled out about 40 or so menus from the past. They are in no particular order. I can't even remember some of these parties...but there's proof that they happened. Some people have more adventurous tastes than others and I like to create original dishes. Some have bigger appetites and the meals have to be more extensive. Here are about thirty-six or so scanned menus from my files. Sorry if some are difficult to read. I had to scan them as photos rather than pdf's so I could upload them here. Have fun.
Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible. Consultations with nutritionists are recommended for special needs and diets for proper guidelines.
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Friday, October 09, 2020
This fall I discovered the wild grapes growing in the area. Hidden behind their leaves they slowly ripened by the end of September. I gathered them twice. The ones available at first then the second batch ripened a bit later. For the first batch I used only the wild grapes but the second time I purchased some Concord grapes that were also grown in the area but were not wild.
The process is simple though labor-centric. First pick the grapes off the branches and leaves. Then wash well several times. Put into a large stainless pot cover with water, some sugar but not nearly as much as you will find in recipes. I use Organic cane sugar. I also added some 'secret' ingredients like a few scrapings of fresh ginger and nutmeg. Boil until most of the liquid has cooked off and the grapes have thickened. There is a tricky spot that occurs where you know it is done. The liquid starts bubbling and spitting. Be very careful at that point that it doesn't burn.
Let the mixture cool. Taste it to see if it needs more sugar. Add the sugar in small quantities. I like to make it tart, sweet but not so that the sweetness is the first thing you notice. After it cools strain it all through a Tamis or other strainer, pushing it through the screening. You are eliminating the many seeds and skin.
(I took some of the skin/seed mixture and coated goat cheese with it to great success. The seeds of the wild grapes are not very hard but the ones from the Concord grapes are.)
There is just this one photo of the wild and Concord grapes cooking. You can see that the wild grapes are much smaller:
I'll be uploading some past menus soon. They are very varied. You'll see.