![]() ![]() Whatever is being served when you show up will be flavorful, made with the freshest local ingredients and seductive enough to make you want more. Our lunchtime faire is more eclectic and adventurous. Our dinner menus are fairly classical yet inventive. We are fans of everything from Indian and Moroccan food to classic French and Italian food to regional specialties of salmon and venison. ![]() We love to cook, to shop for ingredients, to eat. Some you'll find served at Sub Rosa, others we just like and haven't fit into our menus yet. We've put together a few of our favorite recipes to share. We've both spent a lot of time getting to know our ingredients and how to use them, so the results are often quite pleasing. Michael on the other hand tends to read the recipe to get the proportions right, then wing it. Linda likes to follow recipes, at least for the first time and then make them her own. Spontanious wardrobe malfunctions do happen on hot evenings.Recipes are a guideline, not the total map, unless you're talking pastries. Ingredients count.įind out about the people who put this mélange together.ĭinner by candlelight to late night dancing around the fire. It does not take much of a stretch of spices and ingredients to move the traditional Thanksgiving dinner into true Indian territory, closer to the country that Columbus thought he had found.įlavor and freshness are paramount. We also make a fabulous Indian dinner but once a year we whip up a complete Thanksgiving meal done East Indian. There is a Middle Eastern / Mediterranean dinner we do but have not posted. Valentine Dinner - Dueling 'His and Her' dinners complete with music for lovers and wine suggestions. Hot Chocolate la Oaxaca with a side shot of Ransom Gewürztraminer aquavit. America’s early settlers had a rough go of it and ended up ill and starving. ![]() The American Indians had held harvest celebrations for centuries before the Pilgrims showed up. Wine: Owen Roe Dubrul Riesling 2006 Dunham Syrah 2000 Andrew Rich Late Harvest Gewurztraminer. At Sub Rosa we're always turning ideas inside out just to see how they look from a different angle.
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March 2023
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