Happy Thanksgiving

First of all, I have to say thank you to all who participated in our cooking class at Willow Creek Orchards. The event was a huge success and we had lots of fun. We are definitely looking forward to doing it again, so we will keep you posted. Things at the restaurant are going well. The holiday party reservations are coming in, so if anyone still needs to book a party, contact us at the restaurant. We have a private room available and will custom design menus for your special event.

I have started my research and experimentation for the upcoming winter menu which is scheduled for release after the New Year. I am really excited about some of our thoughts and trials. A sampling of the menu includes a roasted beet panzanella, braised pork cheek agnolotti, hand made gnocchi, our famous diver scallops and much, much more to come. I will have some photos of the upcoming dishes as soon as they are available.

Just a reminder.....We will be at Willow Creek Orchards on Saturday, December 6th from 10-3 for their annual Winter Open House. We will be serving a Pumpkin Stew with Moroccan flavors and Chef James will be serving his famous gourmet hot chocolate with homemade marshmallows. We hope to see you there.

Hope to see everyone soon at the restaurant and we all would like to wish one and all a Happy Thanksgiving.

Live and Eat Well!
Chef Anthony Boccella

Winter Squash

When it comes to ingredients, winter squash are some of the most underutilized
of all vegetables. That is, besides pumpkin and butternut. We are all familiar with them. But what about the acorn, hubbard, spaghetti and kabocha. They are all out there ready for you to create and experiment with. The subtleties of flavor and texture are a cook's delight. The possibilities are endless. Roasted acorn squash on a salad with pumpkin seeds and cider vinaigrette, kabocha squash bisque with a nutmeg creme fraiche, spaghetti squash with a sage brown butter and toasted hazelnuts. They do not have to be complicated; however, they will be delicious. Just for that reason we have teamed up with Willow Creek Orchards and will be presenting an instructional cooking class on Saturday, November 15th. The class will focus on the preparations and applications of winter squash. The class is limited in size, so contact Willow Creek if you are interested. Look for more classes in the future.

Live and Eat Well
Chef Anthony Boccella

C is for Cookie.........

There was once a day when I wasn't really fond of sweets. An occasional chocolate chip or ice cream. Then we opened Zacharias in 2007. I was quickly introduced to some of the most addicting treats that I have come across in my travels. Marianne & James (Zacharias' Pastry Chefs) have continuously produced some of the most delectable desserts and this holiday season is no different. While I am writing this, I can smell the next batch coming out of the oven. And as a chef, it is my duty to taste everything produced in our kitchen. For quality control purposes, of course. O.K. FOCUS..................I am writing today to share this information with everyone else. Cookies and petit fours are available daily. Special orders are welcomed. There aren't too many things that can provoke that certain reaction than placing a box of cookies in front of someone and telling them to dig in. Especially when they taste like this. The cookies are $11.99 a pound and can be packaged to specifications. Give us a call to pre-order or try a petit four plate after your meal. You will see what I am talking about.

Eat and Live Well.............Have A Cookie
Chef Anthony Boccella