- January 31st, 2017
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course by course:
cheese & mushroom tortellini in a mushroom & butternut squash broth
house porter sausage with smoked cauliflower puree, brussels sprouts & bread & butter cauliflower
oxtail with pecorino cheese polenta, parsnip & kale crisps
grand marnier poppy seed cake with candied clementine & strawberry rhubarb anglaise
The menu was expertly crafted by our chefs Tanner & Joe, and dessert was courtesy of our baker Terri. We featured bread & butter cauliflower & strawberry rhubarb preserves from the grocery.
Let’s take a few steps back to the day’s prep work:
The day of secret supper is always a flurry of delicious smells and excitement as ingredients arrive and everything gets carefully prepared in our kitchen.
cutting pasta by hand
shaping the dough into tortellini
aren’t they pretty?
creating house made sausage
smoked cauliflower before it was pureed
soaking the poppyseed cake in grand marnier
all set for a great dinner!
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