Last Wednesday was Terry's first Chef's Bistro Dinner, and it was a full house! I think everyone in attendance would agree that it was a great dinner. The piece de resistance was the Lancaster County Farm Suckling Pig which he stuffed with ground pork loin and house made sausage. The pig was roasted whole and then served with grilled radicchio, fennel and apple.
This Wednesday, Terry plans to cook up a 30 pound striped bass that he will crust with salt and roast in our stone bread oven. The striper comes from Terry's favorite fish monger Tony McCarthy who he met during his days as Chef at the original Striped Bass. Tony is a one man show. Rather than buying at the fish market, he actually goes direct to fisherman to get his seafood. Although the suckling pig was the highlight of last week's dinner, Tony was able to secure incredibly fresh sea scallops from Viking Village for a ceviche, and Cape May Squid that Terry braised and served with hand rolled garganelli pasta. A 30 pound fish is likely to serve only 25 people, so arrive early to ensure you get a piece of this fresh catch! Dinner starts at 8 PM!
No comments:
Post a Comment