The next in our artist series inspired by Spanish-Mediterranean cuisine and the genius of Salvador Dali; a first look at Chef's Dinners for Feb & March; and a delicious winter soup recipe from Chef Tyler.
We now have openings for the Chef's Dinner this weekend, Jan 18-20:
Join us and celebrate Salavador Dali, renowned for his flamboyant personality as well as his virtuosity as a Surrealist painter. Chef Tyler and his team have planned a truly inspired Spanish-Mediterranean menu featuring paella. Call 843-644-1090 or email firstname.lastname@example.org to grab your spots, and read on for the menu...
Season Fifteen, Episode 5, Les Diners de Gala
~ 4th Course ~
Churros, Hot Chocolate, Fruit Paint
Upcoming Chef's Dinners with availability:
Jan 18-20, Chef's Dinner, Season Fifteen: Episode 5 - Salvador Dali, seventh in our artist series, may be booked individually. The Chefs will be taking inspiration from Dali, the Spanish surrealist….featuring paella.
Jan 25 & 27, Chef's Dinner, Season Fifteen: Episode 6 - Indian Splendor...the featured protein is poultry.
Feb 1 & 3, Chef's Dinner, Season Fifteen: Episode 7 - French, Winter in Paris...featuring duck.
Feb 8 & 1 spot available Feb 9, Chef's Dinner, Season Fifteen: Episode 8 - Italian Coast...featuring seafood.
Feb 15-17, Chef's Dinner, Season Fifteen: Episode 9 - Valentine's Sweetheart...featuring beef.
Feb 22-24, Chef's Dinner, Season Fifteen: Episode 10-Asian Persuasion, featuring pork.
March 1-3, Chef's Dinner, Season Fifteen: Episode 11-Contemporary South, featuring duck.
March 8-10, Chef's Dinner, Season Fifteen: Episode 12-New Orleans, featuring seafood.
March 16-17, Chef's Dinner, Season Fifteen: Episode 13-Irish Celebration, featuring beef.
March 22-24, Chef's Dinner, Season Sixteen: Episode 1- Northern Italian, featuring veal.
From the Habersham Entertaining book, a soup recipe perfect for the cooler low country winter evenings:
Chef Tyler’s Butternut Squash & Bacon Soup (Serves 6-8)
2 large butternut squash
1 ½ lbs. applewood smoked bacon
3 stalks celery
½ white onion
½ oz. rosemary
¼ oz. sage
¼ Cup apple cider vinegar
¼ Cup lemon juice
4 Cup heavy cream
4 Cup water
Salt and pepper to taste
Cut squash in half lengthwise, scoop out and discard seeds. Lay halves on sheet tray, cut side up. Drizzle with oil and season with salt and pepper. Flip over so skin side is up and roast at 325°F until knife slides in and our easily.
In large pot render bacon. Once bacon has released a good bit of fat, add celery, onion, carrot, rosemary, and sage. Sweat until all vegetables are cooked.
Scoop roasted squash out of skin, add to pot and stir.
Deglaze pot with vinegar.
Add cream and water and simmer about 1 ½ hours.
Add lemon juice.
Ladle soup into blender and blend until smooth, then return to pot.
Taste and adjust seasoning.
Ladle into bowls and garnish with drizzle of maple syrup, candied pecans or fried sage.
A CHEF'S KITCHEN MARKET Located next door to 10 MARKET to serve our Habersham community offering wine, beer, provisions, and packaged food to go.