Endorsement of the Day: Physalis Alkekengi

Also known as: Bladder cherry, Chinese Lantern, Japanese Lantern, Winter Cherry, and Cape Gooseberry
A retalitve of (some of our Paladar Kitchen regulars): The tomato, tomotillo, potato, sweet pepper and chilli.

This beautiful botanical will instantly brighen up any room and will last for weeks (or longer!) with little care. We certainly loved incorporating these into our latest Paladar Event on October 17th.

Daily Favorite: Figs

Figs are a lovely fruit with origins in both southwest Asia and the eastern Mediterranean region. In the Paladar Kitchen, they are a fall favorite as they pair exquisitely with flavors both sweet and savory.

Our palates respond particularly well to unions with rich and flavorful meats such as duck, salty indulgences like prosciutto, and blue cheeses akin to Gorgonzola and Maytag. Note, this post may be taken as a hint for menu items soon to come!

Upcoming Dates!

November 7
December 12
January 23

We are also hosting private events in the interim, so just ask if you have an idea for a 10 - 14 person event!

The Color Purple (and Orange)

We are always surveying our
surroundings seeking inspiration; however, sometimes it's right under our noses, in our very own test kitchen!

We found the colors in our latest Beet & Apple Salad to be so completely alluring we just could not resist sharing some close ups. Do we have you feeling inspired?!

Word of the day: Frizzle

Frizzle
Verb
to fry or sear until crisp, especially with a sizzling noise

Foie Gras

It's happening. At our next event. It will probably be seared and situated on something delectable. Get ready.

*Image courtesy of flickr

Cocktail Hour!

And now onto everyone's favorite topic... How does this sound?

Bourbon (not always a crowd favorite, but bear with us), Fuji Apple pureed with Fresh Ginger and simple syrup. Mixed with a bit of ginger ale.

Makes us wish it was 5 o'clock already!

Whet: to make keen or eager; stimulate: to whet the appetite; to whet the curiosity.

How about a preview of some of the creations to be unveiled at our upcoming event?!

A beautiful Boeuf Bourguignon...

...a fall-inspired Beet & Apple Salad (with a goat cheese croquette!)...

....mmmmmm

Menu, Menu, Read All About It!

While we are never 100% sure about what will be served until we know every ingredient is available and fresh the day we serve, it helps to have a good idea. Hence the juxtaposition we now bring to you: our tentatively finalized menu for the next event! We tried to bring in tastes of the changing seasons - warm and savory meats and sauces along with sweet and fruity touches to appease all varieties of taste buds.

And the menu winners for October are:

Amuse Bouche

Warm Zucchini Vichyssoise with cool Creme Fraiche

Fish
Pan Seared Scallops in a Bed of Cauliflower Puree

with frizzled Tarragon, Bacon, and Shitake

in a White Wine sauce

Pasta
Duet of Ravioli:

Sweet Potato, Apple Butter, & Manchego in a Brown Butter Sauce

and Butternut Squash & Chorizo in a Thyme-Garlic Sauce

Cleanser
Mint Sorbet

Meat
Boeuf Bourgignon

served with Roasted Garlic Country Bread

and a slice of Robusto

Cleanser
Basil Sorbet

Salad
Beet and Apple salad

tossed in a Sherry Walnut Vinaigrette

with a Goat Cheese Croquette

Dessert
Crème Brulee topped with freshly whipped cream

~ Every aspect of all dishes are completely homemade by Paladar! ~

Two Weeks!

With only two weeks to go until Paladar's October event, upcoming menu items include:

Pan-Seared Diver Scallops submerged in a Madeira-Chestnut bisque topped with Shitake, Bacon, and Tarragon garnish

Goat Cheese Croquettes with Roasted Beets and a Grilled Peach & Vidalia Onion Medley tossed with a Sherry Walnut Vinaigrette

Stay tuned, there's more to come!