Diner for two, please!

From Madeliza

A few days ago, we had the opportunity to prepare a delicious dinner for two in one of our cabins. The chefs prepared a custom menu with our guests which consisted of the following.

  • Cheese platter with assorted cheeses, grapes, cured meats, grain mustard, jam, and assorted crackers
  • Mixed field greens with feta, heirloom cherry tomatoes, red onions and finished with a lemon poppy seed vinaigrette.
  • Seared Sirloin topped with a roasted garlic bordelaise demi glaze, herbed finderling

 

Eating with Your Eyes

from Cassandra

As a coordinator here at Stevenson Ridge, I have to admit that one of my favorite parts of my job is working with a couple on designing their menu. Having a background in design AND being a local foode, I have some perfect qualification for the job!

Every wedding I call my own, so a few weeks ago, “my” October wedding bride and groom came for their menu tasting. Tess and Jeremy incorporated so many personal touches in …

 

Food from the Far East

from Chef Moe Marsh

Stevenson Ridge is expanding our horizons with some foods from the Far East!

We’ve been trying out some new ideas in our kitchen this week hoping to add them to some upcoming events. We’ve tried

  • soft, airy Chinese steamed buns with pork belly
  • ultimate Korean fried chicken with sesame potato rolls
  • spring rolls with carrots, pickled peppers, mixed greens, and cilantro with a peanut dipping sauce
  • buckwheat blini with citrus pearls, creme fraiche, and peach gastrique

 

Red, White, and Blue Strawberry Shortcake

red-white-and-blue-strawberry-shortcake2from Elizabeth

In the spirit of the upcoming patriotic holiday, I found an easy dessert recipe you can make this weekend: Red, White & Blue Strawberry Shortcake. it’s colorful and delicious.

You’ll need the following items:

  • Strawberries
  • Angel Food Cake or Pound Cake
  • Cool Whip + blue coloring

In the blog where I found this recipe, they serve this dessert in stemless wine glasses; however, I’m sure any dish will work.

Directions:

Clean and cut the strawberries, then put them …

 

A Nice-Looking Tasting

from Elizabeth

Here’s a look at the tempting selections Chef Brad put together for a recent menu tasting for one of our brides:

Tasting Menu 040316

 

Appetizers:
shrimp ceviche—citrus-marinated shrimp with garlic and aromatic vegetables
bruchetta—tomatoes with balsamic vinegar and fresh basil
sweet and sour meatballs

Salad:
Spinach and strawberry salad—with feta, candied pecans finished with a lemon poppy seed vinaigrette

Dinner:
jerk-spiced salmon—with mango chutney
roasted red potatoes—with fresh herbs
blanched broccoli—tossed in a lemon butter sauce…

 

Irish Soda Bread

from Elizabeth

Even though I am not Irish, for St. Patrick’s Day I try to make something Irish to go with this lucky day. My attempt to make soda bread was definitely an experience! We enjoyed it for dinner with cabbage and corned beef.

The tradition of this bread began mainly for poor people with the most basic of ingredients of flour, baking soda, soured milk, and salt. Before baking, a cross was cut on the top of the loaf …

 

 

Food Traditions for New Year’s

Grapes for New Yearsfrom Erin

Different cultures cook certain foods on New Year’s Eve or Day that are thought to bring good luck and prosperity. For example, the people of Spain will eat 12 grapes on a skewer at midnight. Each grape represents how many good or bad months you will have in the upcoming meal. The sweet grapes represent a good month while every sour grape represents a bad month.

Check here below to learn about other traditional New Year’s food around …

 

 

Grandma Cawley’s Awesome Pineapple Bread Pudding

from Chris

I’m hitting the kitchen for Thanksgiving this year. While I’m not responsible for the entire meal, but I am contributing a favorite dish that my mom’s mother used to make: pineapple bread pudding.

The recipe actually comes from my mom’s sister-in-law, my Aunt Kevin, who—I’m told—brought the recipe with her to the family as part of her dowry. But for as far back as I can remember, it was my Grandma Cawley who served this up at special …