Dish News

HAPPY LATE THANKSGIVING

Can you believe my luck? First I drop my camera in the vegetable stock pot and then last week I trip over my laptop cord, smashed  it to smithereens and have been shut down till a couple of days ago. Needless to say I had to purchase two big ticket items in the past couple of weeks. Finally I am back powered up with state of the art technology and ready to get back to work!
P.S. I love pumpkin pie.....

A visit to Manhattan'sWest Side:

The High Line

A 1.45 mile New York city park built on a section of the former elevated freight railroad of the West Side Line.

http://www.highline.org/

A glorious day with my best friends Stacy and Lee.

Isn't this amazing, I kept thinking can't we do this in Charles Town?

Earler that day we went for lunch at Pearl Oyster Bar  http://www.pearloysterbar.com/  This restaurant is on Stacy's "to dine at one more time list" before she moves to Charles Town to help us open a small bakery in the front of Dish!!! (hold that thought and I'll write about this later) Lunch was a taste sensation...we had fried oysters, skate, mussels, The Pearl Lobster Roll with shoestring fries, butterscotch parfait and of course champagne. Now I know why people adore this place and wait in line for a table.

We then strolled thru the Chelsea Market http://www.chelseamarket.com/ super fun.

From there we went back to Stacy's loft in Brooklyn, took a disco nap then dolled up for our evening.

We walked around the corner to have drinks at Marlow & Sons before heading to Diner for dinner.

http://www.dinernyc.com/ Stacy currently, but again will be with us soon, works at Diner. Marlow & Daughters is their butcher shop of this small but growing empire of farm to table vision. You must check out the web site and read about the histroy as to how they started Diner and where the journey has lead them. I was inspired for our vision here in Charles Town, I know we aren't in Brooklyn but it helps to see how hard work and determination can point you in the right direction.

The evening was wonderful filled with delicious food, flowing wine and loving friendship.

Cooking Classes:

Introducing the cooking classes seems to be a hugh success. Our Wednesay, December 4, class is almost filled. Please give us a call or email  if you are intersed in partisipating.   http://www.wvdish.com/

The first Wednesday of every month, except for June & July noted below, we will be having a class and here is the schedule:

6pm - 10pm

January:  Desserts

Febuary:  Pizza and Pasta

March:   Bistro Basics

April:   Seasonal Pies and Tarts

May:  Kid's Class

June:  Picnic in the Park       first Saturday morning and will be off site  

July:  Farm to Fork     first Saturday morning and the fisrt half will be off site

A class or combined classes would be a fun Christmas gift!

Please call or email us with any questions or send me your requests for the types of classes that interest you.

Bakery News

We are going to be opening a small bakery in the front of the retaurant along with some other surprises. Stay tuned!

A wind has blown the rain away and blown the sky away and all the leaves away, and the trees still stand.

E.E. Cummings

Upcoming Cooking Class

We are pleased to announce our first cooking class: Everything you need to host a casual holiday party
                                                   Menu

• roasted butternut squash soup with star anise and ginger shrimp
• Cherry Glen farms goat cheese and pesto holiday spread
• red and green festive salad with a champagne vinaigrette
•  English trifle

  When: Wednesday, December 2, 6:00 PM sharp, don't be late.

Where:                                                                                                                                                              

   Dress: casaul, aprons will be provided but if you have your own and want to strut your stuff bring it.

   What you will need: nothing but an empty stomach and 5 of your friends!!!

   Cost: $42.00 includes dinner and a glass of wine

The class will consist of a brief talk, cooking assignments, demonstrations and finally we will all sit down to dine and enjoy our hardwork.

You will take home all the recipes, shopping list, wine ideas, new friends and inspiration to throw a party.

Call or email us to reserve a spot

News

 On our fall dessert menu we are featuring a seasonal pear and fig crostata.


Definition: An Italian rustic free form looking tart.
The crust is rolled into a circle, the filling is piled in the center, and the edges are turned in. It is very easy and a great way to use seasonal fruit.

Crostata dough
two 8 inch crostata

3 T sour cream (or yogurt or buttermilk)
1/3 C ice water, approximately
1 C all-purpose flour, I use King Arthur
1/4 C cornmeal
1 tsp sugar
1/2 tsp salt
7 T cold unsalted butter, cut into 6-8 pieces

I make all my dough’s by hand but you can use a food processor or mixer
To make by hand:
• stir the sour cream and 1/3 C ice water together in small bowl and set aside
• put flour, cornmeal, sugar and salt in a large bowl, stir with fork to mix
• drop the butter pieces into the flour mixture, then with fingers work the butter into the flour, aiming for the pieces of butter that range in size from bread crumbs to small peas
• note: the smaller pieces will make the dough tender, the larger ones make it flacky
• sprinkle the sour cream mixture over the dough, 1 T at a time, tossing to evenly distribute it
• after you have added all the liquid the dough should come together and be moist enough to stick together when pressed, if not add 1 T at a time more water
• note: don't add too much water, it will make your dough tough. Also don't over work the dough, that to will make the dough tough
• turn the dough out and divide it into half or you could divide into small pieces and make individual sizes
• wrap in plastic, press into disc and flatten.
• chill at least 2 hours

While your dough is chilling:
• preheat your oven to 400 degrees
• line a baking sheet with parchment
• make filling

1 1/2 C mixed fresh berries, or cut up fruit. Peel on or off is up to you, I leave it on
1 1/2 T sugar
1 T honey
1/2 lemon
zest from lemon
1 T unsalted butter

• mix all ingredients together except butter.
• get refrigerated dough and using flour sprinkled on surface, roll out dough being careful not to tear or overwork
• place filling in middle of the circle, leaving enough dough to turn in, and cut pieces of butter and place in the filling.
• turn in the dough over the filling, see above picture.
• I lightly brush the turned dough with a bit of water and sprinkle with sugar
• bake till golden brown

Simple and amazing! Please email me with any questions or problems.


NEW THINGS HAPPENING:
• We have started our soup schedule. Every 2 days a different meat and vegetarian selection will be offered. We will post the schedule soon on our web site. Call ahead to see what's cooking.
• For Thanksgiving we are offering pre ordered roasted turkey's, appetizers, soup, all the fixings and dessert.

 *All orders placed by Saturday, November 21
 *All orders prepaid & no refunds available on cancelations without 72 hours notice, no substitutions
 *All orders must be picked up between 11:00am-6:30pm Wednesday November 25

10-12# turkey $58.00
15-18# turkey $90.00
20-22# turkey $100.00

 sides price per: Serves 4
1 qt. butternut squash soup $15.00
1 qt. Crab bisque soup $18.00
8 oz. goat cheese & pesto cheese ball $22.00
12 stuffed mushrooms $14.00
turkey gravy $4.50
sage stuffing $12.00
corn pudding $9.00
lobster mac & cheese $15.00

garlicky green beans $18.00
creamed Brussels sprouts $18.00
decadent mashed potatoes $12.00
cranberry chutney $6.00
8 Buttermilk cheddar biscuits $12.00
granny’s sweet potato casserole $10.00
mixed greens w/fixings $14.00
    choice of dressing Red wine vinaigrette Blue cheese Walnut vinaigrette

desserts:  serves 8

apple pie $22.00

pumpkin pie $15.00

pecan pie $18.00

white chocolate cheese cake w/ raspberry sauce $30.00

chocolate layer cake filled with whipped cream and fresh raspberries covered in ganache $35.00

Call or email with any questions or if you would like an order form emailed to you, let us know.

• We have started a lunch delivery service. If you are interested give us a call, we will explain the details and can set up a delivery day and time to your business. 
• Cooking classes coming soon. I will start off with a class on making stock and soup. I am excited about this. We have to decide the day and will get the word out, stay tuned. 

Thought I would sign off with some food for thought.
These shots are from Sunday Brunch, quiche and a benidict, very yummy good!! Come see us this Sunday.