Monday, November 21, 2011

Duck is Delicious, and, If You're Gonna Kill a Turkey, You Gotta Be Sure You Want To Eat It


What a great Salon on Saturday night! We hit the Pre-Thanksgiving pavement, picked up a duck and made some Mission Street Food inspired flatbread--think tortillas laden with butter and duck fat--into which went duck confit, pickled thai chiles, cucumber, cilantro and radish for a decadent first course. From there, we made celeriac puree-filled tortellini, and served these creamy little nuggets in a rich duck broth with pea shoots and black cumin. And finally, a big fall/winter salad of chicory, watercress, Brussels sprout leaves, pomegranate, oranges and seared duck breast all rained over with crispy duck skins. Oh, and a caramel ice cream bombe with brown sugar and butter roasted honey crisp apples. Some beautiful food with a great, lively bunch! Thanks, all!

Moving on, in anticipation of the shopping madness that begins this time of year, I'd like to say that Food on the Dole Salon Gift Certificates are now available in any amount you like. Click on the link for details.

And one final anecdote--a friend who was acting as middle (wo)man for the great Gunthorp Farms and selling their turkeys received word from someone who put in an order for 3, yes THREE birds, that "oh, nevermind, I guess I don't want those anymore." Problem is...gulp...the birds have already been slaughtered, and are not returnable as are, say, a pair of suspenders you just don't like. So, my friend is left holding these three great turkeys in an understandably furious fashion (on so many levels). SO, if you find yourself without a great turkey (or three) for Thursday, send me an email at hughamano@yahoo.com and I can point you in the right direction. Thanks!

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