The arugula for the first course salad on Wednesday night's prix-fixe came from Boxer's Rest Farm outside of Church Hill, certified USDA organic. We hope to be doing a little business with Lori and Sarah as the summer progresses, especially when the heirloom tomatoes come on.
The salad was followed by pork tenderloin with mushrooms and rosemary - the pork done to a rosy pink, retaining its natural moistness and flavor.
The staff got to sample some of the pork:
Gee, thanks Kevin. And we just love the aged croutons...
Kevin is having "fun" with the camera on Thursday night, and besides taking a number of pictures of the two of us, he thinks this shot of Rodrigo and Rippy is quite fascinating...not sure what they are doing over there on the salad station, but it's so rare to see Rodrigo anywhere but behind the line, you gotta wonder...
A woman came into lunch today and gave these potholders to Ashley. She said she had found them in her house, still in the original paper bag with a receipt from the 1960's. They are in pristine condition. We will have to figure out some way to display them - a very cool piece of memorabilia. Thank you whoever you were, for bringing these in for us to share.
Here's a piece of the latest blueberry pie - perfect slice! I think Shuron (Rippy) has the whipped cream down pat, eh?
And here is the French Onion Burger from Thursday's burger night - French onion soup on a burger. The "new guy", Jay, came up with the idea, and it was a popular one. And there really was soup on that burger, which surprisingly did not keep people from eating it out of hand. It looked quite yummy. Plus the fries - suddenly Kevin has figured out the fry thing. He has nailed the fries. It took serendipity and desperation, but it worked. Now we have fries that are crispy and light on the outside, creamy on the inside. And you will simply never - ever - guess the secret, even though it has been right in front of you all the time.