One Pot Wonder
Fall / Winter
ONE POT WONDERS
Meat & Fish
Cassoulet: Lamb, Pork Belly, Tarbais beans, onion, carrots, celery topped with herbed bread crumbs
Chicken pot pie: Chicken, peas, mushrooms and potatoes in thick, savory gravy in pastry
Guinness Beef Stew: Beef ribeye, new potato, sweet potato, turnip. With Crusty Bread for sopping
New England Clam Chowder: Cherrystone clams, potato, celeriac in creamy broth, with soda crackers
Pozole: Pork Belly, hominy, and tomato in rich chili-garlic-pork broth. Served with bowls of shredded lettuce, shaved radish, avocado, creme and lime.
Vietnamese Hot pot: Chicken in soy, ginger, garlic broth with bowls of fresh herbs, peppery greens, bean sprouts, noodles, chilies and lime.
Tagine: Lamb shoulder and Mergues Sausage with tomatoes, peppers, green olives, and preserved lemon. Served with cous cous and harissa.
New England Boiled Dinner: Braised beef brisket, new potato, carrot, turnip in horseradish-parsley-caper-cream sauce. Served with Carolina rice.
Gumbo: Chicken, tasso ham, and shrimp with okra, tomatoes roux. Served with Carolina rice and skillet cornbread.
Coq au Vin: Chicken stewed with mushrooms, bacon, and red wine. Served with crusty bread.
Lasagna with fresh noodles, bechamel, mixed winter squashes, bitter greens, and ricotta
Pinto bean Chili with mushrooms & winter squash, set with bowls of: guacamole, shredded lettuce, sour cream, grated cheddar and garlic flatbreads
Chard & new potato Curry, set with bowls of: slivered almonds, baked basmati, pickled currants, yogurt mint sauce
Vegetarian Cassoulet: Tarbais beans, carrots, potatoes, winter squash, herbs, parmesan breadcrumb