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This Week at Good Eats – December 18, 2014   Recently updated !

Hi,

This will be a fairly short note, mostly tidying up around communicating schedules. December this year has the 24th and 25th falling on Wednesday and Thursday, and the same with the 31st and Jan. 1, and so after this Saturday, everything on the property will be closed until New Years Eve, then closed again until Wednesday January 7th, when Spuntino will re-open, as well as a cooking class the next day and another that Saturday. We’ll announce soon what the subject and content of those classes will be. If you need wine, ingredients, (butter, cream, etc) or a gift certificate while we are closed either contact me via email or leave a message at Good Eats and I will arrange to help.

There is still room for a couple people to attend this Saturday’s class on making the elixir/tonic of the Amish Chicken Noodle Soup, as well as the noodles for the soup. That’s Saturday at 2pm, $35 for the class which also includes a glass of wine that pairs well with the soup. Call 804-472-4385 if you’d like to reserve a spot.

As announced last week we will be holding a 5-course wine dinner on New Years Eve, for which we are charging $75 per person. Also as mentioned, for this one evening only we are changing how we take reservations for wine dinners and are requiring a $50 per person deposit to make the reservation. This deposit is easily handled via secure email from “Square”, our credit card processor. We are half booked already, so if you’re interested in attending, make your reservation sooner than later, either by email or by calling the number above.

In closing, here’s a reminder that if you’re looking for gift suggestions a Good Eats gift certificate is good for meals, wine and classes, and can even be obtained via email.

Happy holidays to all, thank you so much for your support and

We hope to see you.


This Week at Good Eats – December 11, 2014

Hi,

Let’s see, this week at Good Eats, … well Spuntino is open from noon – 5, Wed – Saturday, stop in for food and/or wine. And there’s a cooking class this afternoon at 2pm, and another Saturday at 2pm as well. Today’s class explores another chapter in “Elegant Entertaining”, this one demonstrates a number of ways to make rack of lamb ultra delicious as well as a flaky pie dough that has a number of uses; today’s use is as a free form Galette of Seasonal Vegetables (’twas the first course on the French wine dinner back in early September). If you’re reading this and curious or bored, just drop in a few minutes before 2:00. Saturday’s class is instruction in making the great Mo’ Bettah Kale Greens Soup, with additional points in how to use the kale part in making a topping for baked oysters (the first course on the recent Italian wine dinner, a big hit). Reply to this mail or call 804-472-4385 to reserve your place. Other classes are coming next week. On Thursday the 18th, how to make the Good Eats prime rib will be demonstrated in all it’s glory, in a size appropriate for home entertaining. And then next Saturday, the 20th, come learn the Amish chicken soup, your friend and aid against sniffles, colds, and sore throats. We will also show how to make the noodles for the soup from scratch. All classes are $35, and all begin at 2:00pm.

Next wine dinner is New Years Eve, and we are now taking reservations. This will be 5-courses of food and wine pairings for which we are charging $75 per person. For this one evening only, we are changing how we take reservations for wine dinners, and are requiring a $50 per person deposit to make the reservation. This deposit is easily handled via secure email directly from “Square”, our credit card processor. We are purposely keeping down the number of guests we will accept for New Years to make sure that we deliver a spectacular evening, so if you’re interested in attending, make your reservation sooner than later, either via email or by calling the number above.

In closing, here’s a reminder that if you’re looking for gift suggestions, a Good Eats gift certificate is good for meals, wine and classes, anything and everything on the property, and can even be obtained via email.

Thanks again for your strong support and

We hope to see you.


This Week at Good Eats – December 4, 2014

Hi,

Our biggest news this week is about Saturday nights wine dinner; we’re starting the evening with a sparkling cava which fancies itself as Dom Perignon, down to the shpe and color of the label. If the quality of a sparkler is indicated in the bubbles, the sensation of swallowing this wine is that of crushing tiny bubbles; it’s wonderful, priced reasonably, and as this is the season, should not be missed. Then will follow two delicious reds, all wrapped around the food of one of our wine dinners. For reservations call 804-472-4385.

The School of Good Eats is ramping up, classes today and the two following Thursday afternoons following the theme of “Elegant Dinners for Entertaining. At this point we have decided to give it all away; you too can cook like Good Eats. If you hurry you can make todays class at 2:00pm and learn quality grits, a couple ways with shrimp (a la Fantasticks and Shrimp and Grits), a fabulous BBQ sauce, as well as the Ginger-tomato Bread Pudding Salad.

Next Thursday, Dec 11, we demonstrate Rack of Lamb chops and the marinade we use for the Lamb with Risotto, as well as a Galette of Autumn Vegetables, a free-form “pie” with a wonderfully flaky crust.

On Dec 18, we will teach the Good Eats Prime Rib, in a size suitable for your entertaining.

Last wine dinner we started with a baked oyster dish. Afterwards, there were many recipe requests, and it turns out that many of you grow your own oysters now and need interesting ways to prepare them. This particular topping is a derivative of the Mo’ Bettah Kale Greens Soup, so on Saturday, Dec 13th at 2:00pm we will demonstrate the Kale Soup, then show how the oyster topping is made as well as other delicious things we have found to do with his soup.

And the following Saturday, the 20th, again at 2:00 pm, we will demonstrate how to make our Amish Chicken Noodle Soup, which is a wonderful thing to have when the sniffles and other cold symptoms start up; great for you and goes down easy. You can use egg noodles in the soup, but for those days when you’re not under the weather we’ll show how easy it is to make your own pappardelle, which will then be cooked in the broth.

More classes to come in January, including a series for beginners titled “How to Cook”, and we’ll tell about those next week. The December classes are all $35 a session; take a class, be a better cook for the rest of your life. And if you’re looking for a gift suggestion, we offer gift certificates good for anything on the property. We can even email them to you, how’s that for easy?

That’s the good food news for this week, thanks always for your strong support and

We hope to see you.


This Week at Good Eats – Tuesday, Dec. 2, 2014

Hi,

Just a quick heads-up to let you know that we’re back from vacation and  Spuntino will re-open tomorrow, hours are Wed – Saturday, noon – 5. Then on Thursday afternoon at 2:00, there will be a cooking class showing interesting dishes for entertaining, a Ginger-Tomato Bread Pudding, as well as our recent rendition of Shrimp on the Barbie, with good grits, a super Bourbon BBQ sauce, and a couple of different ways to make shrimp absolutely delicious. If you’d like to up your cooking game give a call to 804-472-4385 to reserve your spot.

Then Saturday night, beginning at 6:30, there is a wine dinner featuring the Spanish/Portuguese selections of Winebow Importers. Another interesting menu is in the works, (fresh gingerbread with spiced chocolate fondue for dessert), pairings are being perfected, and if you can come call the number above to make your reservation.

And lastly, if any of you are headed to Charleston for a few days, and you like pan-Asian food, have I got a restaurant tip for you, Xiao Bao Biscuit at 225 Rutledge Ave downtown. It’s in an old converted gas station (hmm) and the dish I had was called “Okonomiyaki”; best thing someone else has made me in a long time.

Cheers


This Week at Good Eats – November 20, 2014

Hi,

Looking over the completed menu for this Saturday nights wine dinner the old brain was reminded of how the local FM radio station (WRAR) lets its listeners know when to stop trying to call in during a contest, interrupting whatever song is playing to announce in a carnie voice, “WE  HAVE  A  WINNER, WE  HAVE  A  WINNER.” Just serendipity I suppose, but in the past week one of the red wines we will be serving was announced by Wine Spectator as one of its top 100 of 2014. Maybe double serendipity because over the last week it became apparent that it made more sense to make the real “Prime Rib of Beef” for the 3rd course instead of the “Prime roast strip loin of beef” that was described. Also on the menu will be a delicious riff on Oysters Rockefeller featuring Chesapeake oysters, a re-purposing of some house-cured bacon into spiced lardons with pappardelle and a mushroom ragu, as well as a “Parfait of Cannoli Cream” for dessert. Leading the festivities will be special guest Karen Hayes, the Virginia rep from Winebow, the importer whose wines from Italy we are showing off. Karen is just back from Italy herself and will lead a spirited discussion of the grapes and wine makers involved. The dinner will begin at 6:30, costs $55 per person for four courses of food and wine pairings, and you can make a reservation by calling Good Eats at 804-472-4385. Next dinner will feature the Winebow selections from Spain and Portugal and will take place Saturday December 6th and then that’s it until the gala dinner we will do for New Years Eve.

The whole property will be closed the week of Thanksgiving, then Spuntino will re-open on Dec. 3 with it’s regular schedule, Wed – Sat, noon – 5pm. The next day, Thursday Dec.4th, at 2pm there will be the first of a series of cooking classes named “Elegant Menus for Entertaining”. On the menu at this first class are two dishes from our last wine dinner, “Ginger-tomato Bread Pudding Salad” and “Shrimp on the Barbie”, shrimp and grits in an easy disguise, which among other things will make you the winner anytime BBQ sauces are compared. On Dec 11th the menu will be a Galette of Autumn Vegetables and Rack of Lamb Chops, flavored with a wonderful Japanese roasting marinade. The December 18th class will demonstrate a Salad of Walnuts, Golden Raisins, Bacon and Blue Cheese and … the Good Eats Prime Rib. The classes are $35 each, call or email to secure your spot, and there is no requirement to sign up for all three, only if you want to. Take a class, be a better cook the rest of your life.

In closing we would like to wish you a Happy Thanksgiving (and if you’re looking for good wine with turkey swing by SpunTino this week-end where we have many selections across a range of price points) and once again thank you for your strong support. THANK YOU, and

We hope to see you.


This Week at Good Eats – November 13, 2014

Hi,

Shortly after we did the Italian wine dinner back the middle of October we were approached by Winebow, a wine importer/distributor and asked, would you like to work together on a dinner using our wines. Since we were starting a thematic tour of the wines of the Southern Hemisphere the response was, well what do you have from Argentina and Chile? They had some nice things, but as we talked more about how to make the dinner special, it became apparent that Winebows specialties were Italy, Spain and Portugal, and as we tasted more of those wines, that was what would make a dinner special. Having done the previous Italian dinner on a Thursday, which limits participation, it was decided that we would do our collaborative dinner on a Saturday and then we decided to do a second dinner together, our aim being to introduce a new world of amazing wines to the Northern Neck. So get out your calendars, we are going to do an Italian wine dinner on Saturday, November 22 and on Saturday, December 6, we will do another dinner featuring the Winebow portfolio of Spain and Portugal. These dinners will start at 6:30, are four courses of food and wine pairings for $55 a person, and reservations can be made by either email or by calling 804-472-4385. The menu for the Italian dinner is still a work in progress except for the 3rd course which will be what is known as a prime roast strip loin of beef, which is the cut of meat from which NY strip steaks are cut, roast whole like a Good Eats prime rib. Ending the paragraph about our good fortune in meeting Winebow, after the dinner on Dec. 6th, that will be it until the 31st, when we will do a big gala celebrating New Years Eve.

We started out this mail the way we did by way of explaining why this Friday and Saturday are suddenly the last regular week of the 2014 season. Our menu will be similar to that of the past few weeks, with fried oysters, flounder, hanger steaks, pork rib-eye, grilled tuna and Henny Penny. This has been an interesting year for restaurants on the Northern Neck of Virginia and we want to once again say thank you for your great support. And thank you.

The whole property will be closed the week of Thanksgiving, then Spuntino will re-open on Dec. 3 with it’s regular schedule, Wed – Sat, noon – 5pm. The next day, Thursday Dec.3rd at 2pm there will be the first of a series of cooking classes named “Elegant Menus for Entertaining”. On the menu at this first class are two dishes from our last wine dinner, “Ginger-tomato Bread Pudding Salad” and “Shrimp on the Barbie”, shrimp and grits in an easy disguise, which among other things will make you the winner anytime BBQ sauces are compared. On Dec 11th and 18th,  we’ll run classes on the same subject, covering breast of duckling (ha, hows that for an elegant title?) and prime rib. The classes are $35 each, call or email to secure your spot, and there is no requirement to sign up for all three, only if you want to. Take a class, be a better cook the rest of your life.

That’s all the good food news for now, thank you again for your strong support, and

We hope to see you.


This Week at Good Eats – November 6, 2014

Hi,

Ok, the racks of lamb for tonight’s Australian wine dinner are all seasoned, their little bones wrapped with foil, time to take a break and tell you about our week-end fare. Oh, but before we go, next wine dinner will be on Saturday Nov. 22; put it on your calendar, we’ll tell you all about it next week.

Fried oysters lead the way, and we also have oysters available in Oysters Nomini as well as perched atop flounder with sauteed spinach and bacon. Scallops Sublime is on the menu; last week for the tuna with orange dipping sauce and the pork rib-eye topped with caramelized onions, portabellas and blue cheese. Rounding out our selections are a hanger steak with caramel horseradish sauce and Henny Penny. Reservations are made by calling Good Eats at 804-472-4385.

Thank you for your strong support and

We hope to see you.


Thursday Wine Dinner Update

Hi,

Well if you were thinking that you could really use a good meal about now, here’s the menu for the Australian wine dinner we’re doing Thursday night.

Ginger-Tomato Bread Pudding Salad

Shrimp on the Barbie

Rack of Lamb Chops with Roast Fall Vegetables

Chocolate Berry Pavlova

We’re doing the final wine selections now as we cook and make sure we have deliciosisness. (That’s Australian for good eats, mate)

The dinner starts at 6:30, is 4 courses of wine and food pairings for $55 a person, and to reserve your spot reply to this mail by midnight Wednesday or call Good Eats at 804-472-4385.

Cheers