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There's a lot of news from the kitchen this week:

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 chefslade@10market.com to grab your spots, and read on for the menu...
CHEF’S DINNER
Season Fifteen, Episode 5, Les Diners de Gala 

~ 1st Course ~
TAPAS
Crab Stuffed Pepper, Drunken Goat Cheese & Olives, Poached Pear in Sangria 

~ 2nd Course ~
A QUAIL AND HER BABY
Lemon Roasted Quail, Romesco, 6 Minute Egg, Arugula, Spiced Sunflower Seeds 

~ 3rd Course ~
PAELLA
Saffron Rice, Venison Chorizo, Mussels, Snapper, Olive Tapenade, Citrus Dust 

~ 4th Course ~
CREMA CATALONIA
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.


NEW:

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.
 
HOURS:
Wed, Thurs, Sat
12-6:00 pm 
Friday 12-7:00 pm

WINE & BEER TASTINGS
Thursday
5:30-7 pm

10 MARKET
LUNCH HOURS:
Wed - Sat 
11-3:00 pm

Check our website for 
Lunch Menu & Wine & Beer list. 
TAPAS & WINE BAR
Wednesday 
5-9:00 pm

*PRIX FIXE CHEF'S DINNER
Fri & Sat 7:30 pm
Sun 7 pm
*By reservation, call 843-644-1090.
Dinner themes and details on our website.

*CULINARY CLASSES
Call 843-644-1090 to reserve your spot. 
*Class descriptions, dates, and times on our website.
 
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10 Market, A Chef's Kitchen,
All rights reserved. 

Our mailing address is:
Habersham
10 B-1 Market
Beaufort, SC 29906



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