Merry Merry Happy Happy

It's coming down the wire, the 25th of December is fast, fast approaching. The snowy weekend may have felt a lot like a holiday, but this week signals the main event. Even as we gear up for our big day of food and feasting on Friday, Kevin is non-stop thinking/working/writing about his New Year's Eve menu. It's a major production, like putting on the annual Holiday Musical. He has, as usual, been working on ideas since Thanksgiving, and has still to put together the final product. We know we'll have St. Brigid's beef and veal, there will be an oyster offering, and of course foie gras in some form or another, but there is still a lot of fine tuning to do. He is very happy he will have some free time during our long holiday weekend to spend some quality time with it. So far we have over 60 reservations, with the prime hours of 7, 7:30 and 8 all sold out. Next week - Monday - will begin the 4 days of prep that it takes to put together this special meal, which will be a major focus of the entire kitchen staff at BT.

But we will still have Christmas, with many, if not all of our familiar Holiday food traditions. to look forward to. There will be fancy cheeses and pates, roasted poultry and fresh bread, lots of chocolates and cookies, bowls of nuts and clementines, and of course, bottle(s) of champagne. I just got my Fran's order yesterday! and we are still waiting on our main course, which is coming from D'Artagnan, supposedly today. We anticipate the rainy forecast for Christmas Day with nonchalance, since it will be a serious stay-at-home day anyway, with no errands to run or office to head to.

All of us here at Brooks Tavern would like to thank you for your support, and to wish you and yours a very relaxing and warm Christmas Holiday, followed by a healthy and Happy New Year!