Posts tagged ‘K.C. Buffalo Co.’

10.28.11 Dinner

I can’t believe it’s been almost a week since our last dinner!  I meant to get the menu and update posted that weekend but Halloween and paperwork kept me occupied.  We had a nice turn out, with a little smaller crowd than the 14th including a cancellation and a no-show, but still respectable. We welcomed old friends, were able to put names to a few faces, and even made a few new friends.  The man from K.C. Buffalo Co. came incognito (and dressed for dinner) but didn’t say anything until Randy met him again at the City Market on Saturday.  He and his wife both had the Buffalo Bourguignonne (of course!) and gave it a big thumbs up.  It felt good to have impressed them, especially when we weren’t even trying.

The Buffalo Bourguignonne was actually the big hit for that dinner, out-selling Spike’s Vegetable Lasagna which surprised me.  Those that had the lasagna though loved it.  My husband and I had some cold out of the fridge a few days later and it was fantastic.  I can only imagine how yummy it would have been piping hot from the oven.  We did sell lunch portions through the first part of this week and everyone gave it great reviews.  The Pan Fried Chicken was awesome as always, and we began using the gluten free flour from Jennifer at Be Free Bakers.  It was served with a Hasselback potato which was new to us, but is apparently an old school Swedish standard.  {We don’t get out of the kitchen much.}  Mark affectionately dubbed them Hasselhoff potatoes, which I initially resisted, but soon gave into.  Dessert was wonderful of course, with a not-too-sweet-and-super-creamy Spiced Cheesecake made by Mark “I Don’t Do Cheesecake” Wingard.  Not too shabby for a first (successful) attempt.  The Apricot Bourbon sauce was made from apricots picked when Mark was home visiting Colby, Kansas.  Spike didn’t get a chance to wow us with his cheesecake making abilities as originally planned, but he did put together a fantastic Spinach Salad with a particularly tasty Roasted Onion Vinaigrette.

At this point  I want to say a special Thank You to our featured vendors – Goode Acres, K.C. Buffalo Co., and Be Free Bakers.  We feel very fortunate to have such wonderful local resources available to us, and are proud to support them!  Same goes for our exceptional staff, without whom we could not do what we do.

This coming Tuesday we’ll start setting our menu for the November 18th dinner.  I’ll give you a sneak peak as soon as I know where we’re headed.  And speaking of that particular dinner, it’s almost full so if you want to make a reservation you’d better get on it.  At this point the only open reservations are after 8 p.m..  December 9th is still fairly open.

Thanks, and we look forward to seeing you!  Annie

November 3, 2011 at 5:52 pm Leave a comment


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