Our Chef Matt came up with some special appetizers for the holidays, as he will do, and together with some friends, we got to indulge. No complaints here.
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Oh so good. I love being a taste tester! Let me tell you what each of them are….
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These are juicy Turducken Bites that are breaded and fried, then topped with cranberry sauce. They have this really pretty tapestry look to them and are so juicy, I already said that didn’t I? They are impressively juicy and tender, and the cranberry sauce cuts through any heaviness that frying renders.
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Oh hi, I am a mini Turkey Sandwich and I am here to make you happy. That’s what this particular appetizer is called. It’s topped with creamy gravy and, yes, cranberry sauce is featured here again, but c’mon it is a turkey sandwich!
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Excuse me with this Stewed Turkey Hand Pie. Uh huh, it is topped with gravy, same as the turkey sandwich and I am not mad about these repeats.
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We are calling this a Winter Gazpacho, and in winter, heirloom tomatoes can not be found locally so what you see here is beet, persimmon, and pomegranate and it is a really delicious shot of the season.
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If Chestnut Agnolotti with honey and citrus doesn’t make you think you are immersed in the holiday season, then nothing truly will. To prove my point, these will not be served in January.
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No those are not real egg shells, they are these little porcelain numbers a friend gave to me that I had no idea what to do with. Look at them now! They are filled with a warm Congee with a quail egg and a crispy potato chip. So creamy and rustic. I wanted a whole bowl.
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These Corn Sopes make you want to wear a party hat they are so festive filled with Stemple Creek lamb Birria and marinated feta.
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You know hash browns, right? Well these are hash browns made with sweet potatoes and topped with smoked fish. I want these to start my day tomorrow.
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This is a take on a bagel with the works but with phyllo dough. Those little cucumbers are not only cute, but picked here. That brilliant magenta is beet puree with a little cream cheese.
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Roast Beef Wellington with the richest sauce ever and slow cooked onions. The beef is Stemple Creek.
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Cook for us anytime, Matt Poley.
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