BIRD IS THE WORD
For November I wanted to feature the "bird" in a different way.
“The Yuppie Pilgrim”
To begin the tasting we gave our residents a cranberry-orange vodka martini
coined the "yuppy pilgrim" to integrate the Thanksgiving theme.
The second tasting was the double fried fowl which consisted of a fried turkey chimichanga with avocado-lime cream.
"The Nested Egg”
The main dish was called the "nested egg" and consisted of a deviled egg
topped with fried turkey skin and served ontop of a bed of sauteed spinach with
Hollandaise sauce and complemented with Irish white pudding sausage and
chicken-apple-gouda sausage.
“Oh
Sweet Bird”
The final dish "oh sweet bird" was prepared by one of my cooks Kevin Chlada.
He made smoked turkey bacon ice cream with candied bacon, bourbon sauce and
pecan crusted apple bread pudding.
