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Narratives About a Few Items on This Week's Welcome to another edition of: Narratives about A Few Items on This Week’s Menus First, some updates and announcements from Dining Services: The next Tete a Tete with the three stars of the Dining Service’s Team will be on January 13th at 12:30. If you are interested in attending, please email Alison at [email protected]. Fireside A La Carte to Go Open: January 7th—January 9th Due to staffing shortages, Fireside will close on January14th until further notice Pear Salad Blue Cheese and Walnuts (MWG) $6.75 Wedge Salad Hearts of Romaine and Boston lettuce Garnished with Diced Tomato, Pickled Onion, Diced Bacon, Crumbled Blue Cheese and Blue Cheese Dressing (MWG) $5.75 Small Fireside House Salad With Lemon Vinaigrette (MWG/DF) $2.90 Crab Cake With “Meal Plan” Side of the Day: $22.00. With No Sides: $21.75 Roasted Half Chicken with Thyme Served with choice of two sides (MWG/DF) $14.95 Cacio e Pepe Linguini Parmesan & Pecorino Cheese, Cracked Black Pepper $6.75 Literally translated, cacio e pepe means “cheese and pepper” in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. Pizza and Flatbreads Your Choice of Classic Crust or Gluten-Free Flatbread Local Mushroom, Pecorino, Arugula & Truffle Oil White Sauce $6.7 Cheese Red Sauce and Mozzarella $4.25 Pepperoni Red Sauce and Mozzarella $5.25 Margherita Red Sauce, Sliced Tomatoes, Fresh Mozzarella, and Fresh Basil $4.50 Desserts $4.50 Berry Bombolini Lemon Ginger Sorbet Chocolate Temptation Cake Additional information Fireside will be open on Thursday, Friday and Saturday nights. You can place orders over the phone (ext: 7254 or 7313) between 2:30 PM and 4:00 PM. In order to facilitate safe distancing, ordering and pick up times will be staggered. Masks must be worn at all times. Monday, January 11 Lunch Baked Cod with “Lobster Bisque” sauce on the side: the lobster bisque which is used as a sauce is made with cream. Meatball Sub: The sub is served deconstructed, and consists of meatballs that are made of Beef and Chicken, and served with marinara sauce, fresh basil, and provolone cheese. Farro, Beets, and Kale Salad, with diced Feta Cheese served on the side: by popular demand, an excellent blend of grain, root vegetable, leafy greens, and briny cheese, as you like it. Dinner Turkey Noodle Soup Bistro Vegetarian Chili: this is the Bistro Style vegetarian chili that chef makes with beans, peppers, and tomatoes. Cornish Game Hen, served with Creamy Salsa Verde on the side: The sauce consists of guacamole blended with salsa verde, mayonnaise, and chipotle. The Saturday Evening Post credits Alphonsine Therese and Jacques Makowsky of Connecticut with developing the Cornish Hen in the mid-1950s. The couple crossbred, Cornish game cocks with other varieties of chicken and game birds, including the White Plymouth Rock hen and the Malayan fighting cock, to produce a succulent bird suitable for a single serving. The musician and comedian Victor Borge was an early investor in and promoter of the concept, leveraging his personal popularity to transform the dish from an exotic menu item into a common household meal. Mashed Sweet Potatoes: made with butter and cream and cinnamon, and nutmeg. Rainbow Swiss Chard: The word "chard" descends from the 14th-century French carde, from Latin carduus meaning artichoke thistle. The origin of the adjective "Swiss" is unclear, since this coastal plant is not native to Switzerland. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin or Karl Koch (although the latter was German, not Swiss). Chard is in fact used in traditional Swiss cuisine, namely in a dish called capuns from the canton of Grisons. Baklava: is a rich, sweet dessert pastry made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey. Its origins date back to the second century, BC and it is characteristic of the cuisines of Egypt, Levant, and the broader Middle East, along with South Caucasus, Balkans, the Maghreb, and Central Asia. Tuesday, January 12 Lunch Tomato Bisque, which is made with cream, goes perfectly with Grilled American Cheese on Wheat Bread Organic Baked Bell and Evans Chicken Drumstick served with Demi-Glace: Bell and Evans is highly regarded for their sustainable and humane farming practices and the chicken is both flavorful and nutrient dense. Demi-glace is French for reduced beef stock. Simmering beef stock concentrates the flavors and the natural gelatins in the stock, rendering it richer, not in fat and salt, but in flavor and protein. Dinner Vegetable Rice Congee: made by Pailee Paisan, is a type of rice porridge or gruel. The word ‘congee’ is a derivation of the Tamil word kanji. In this case the rice porridge is finished with ginger, and scallion, and finished with a drop of egg. Grilled Chicken Thigh with Thai Curry Sauce served on the Side: answering the call for more Thai-inspired menu items, Netipol Khamvang makes this curry sauce with coconut milk, and Thai red curry paste. Beef Bourgignon, described by Julia Child as “certainly one of the most delicious beef dishes concocted by man” is a stew of beef braised in red wine and rich beef stock along with carrots, celery, onion, and fresh herbs. It is traditionally garnished with mushrooms, pearl onions, and “lardon” (large dice) of bacon. Local Peas: These peas come from Kern Farm in Monroeville New Jersey Assorted Pies: Chef will be spinning the roulette wheel on the lottery of a variety of pies. Wednesday, January 13 Lunch Sweet Potato Soup: all plant based and finished with coconut milk. Goodwin House’s favorite Bang Bang Chicken is served with crunchy Ice Berg Lettuce, which gets its name from the mounds of ice used to keep it chilled during transport, before refrigerated train cars. Goodwin House’s Bang Bang sauce consists of Coconut milk, mayonnaise, sweet chili sauce, and lime juice. Breakfast for Lunch Day! Scrambled Eggs with Chives: Please click on the link for an interesting article on the etymology and use of the word, “scramble” Creamed Chipped Beef Mixed “Mesclun” Greens with Tomatoes: The term mesclun for a mixture of young salad greens is quite recent, according to the Merriam-Webster Dictionary first used in 1976. Of Provencal dialect origin, it derives from the verb mesclar, to "mix thoroughly" and literally means "mixture". According to local lore, mesclun originated with the farmers around Nice, who would each bring their own unique and prized mix of baby greens to the farmers’ markets. Artisan English Muffin: The word muffin is thought to be Low German muffen meaning "little cakes". In the past, muffins were sold door to door by hawkers in England as a snack bread before most houses were provided with ovens in the early nineteenth century, giving rise to the traditional English nursery rhyme “The Muffin Man", which dates from 1820 at the latest. References to English muffins appear in U.S. newspapers starting in 1859, and detailed descriptions of them and recipes were published as early as 1870. Samuel Bath Thomas emigrated from Plymouth, England, to New York City in 1875. By 1880, he had opened his own bakery at 163 Ninth Avenue. Using his mother's recipe, he began making 'English' muffins at his Ninth Avenue bakery in 1880, selling them from the bakery to hotels and grocery stores. They were soft and spongy after baking like traditional muffins, but were also pre-cut, which was later called "fork-split", so as to be able to be pulled apart, giving a rougher toasting surface than would be obtained by slicing. Later they were baked in ovens. They became popular as an alternative to toast; Thomas opened a second bakery around the corner from the first at 337 West 20th Street in a building that remains known as "The Muffin House". The Merriam-Webster dictionary gives the origin of the term English Muffin as 1902. In a trademark filing in 1926, it was stated that the Thomas' name of the product was first used in 1894. Thomas’ is a brand of English muffins and bagels in North America, founded by Samuel Bath Thomas. The Muffins we are serving today are from Lyon Bakery, and they will be available in the Marketplace for Friday delivery. Hickory Smoked Bacon Crepes: Chef spins the wheel on a lottery of assorted filled crepes. Dinner Manhattan Clam Chowder has a red, tomato based broth. The addition of tomatoes in place of milk (as in New England Clam Chowder) was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. In the 1890s, this chowder was called “Fulton Fish Market clam chowder” and “New York City clam chowder”. The “Manhattan” name is first attested in a 1934 cookbook. Manhattan clam chowder is included in Victor Hirtzler’s Hotel Francis Cookbook (1919) as “clam chowder”. Chef Nina finishes her Manhattan Clam Chowder with potatoes, fresh dill, and sherry wine. Wild Caught Rockfish with Gaucamole on the side: Rockfish caught in Maryland waters are highly regarded by Monterey Bay Aquarium Seafood Watch for quality of product and sustainability of fishing practice. Bowl du Jour: Bowls are an exciting new trend in casual dining, the medley of ingredients are tossed or layered together in a bowl rather than arranged separately on a plate. Done well, the ingredients benefit from being tossed together, so that the sum is greater than its parts. Chef Nina is offering a few new “bowl” presentations each week, and she has designed the “sides” on those same menus to be a good fit for adding to the bowl du jour.
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