Great things are happening in our kitchen!
A few days ago, I brought in 1 butternut squash and 4 beets for Chef Rachel to play with and she went WILD!
We will be rolling out the new Fall Menu next week, but for those who don’t care for suspense, Chef Rachel will be previewing some of the new menu items on Sunday, 10/4 @ 11am.
wild rice hot cereal, topped with brown sugar and cranberry
Old Fashioned Oats~
cinnamon, brown sugar and cream
Pumpkin Spiced Belgian Waffle~
sliced pears, cranberry butter, balsamic maple syrup
Three Cheese Omelet~
roasted potatoes, onions and peppers
Add for 1.00 each~
wild mushrooms, caramelized onions and peppers, crispy proscuitto, or smoked ham
Baby Spinach-Candied Beet Salad~
egg, red onion, prosciutto ham and poppyseed dressing
Add chicken 2.00
dill creme fraiche, feta cheese, honey-thyme beet syrup
About 2 months ago we hired a chef and launched a new menu. Many of you have seen and partaken of it. It was and is fantastic! Unfortunately, shortly after the launch, this amazing chef we hired, Rachel, suffered a recurrence of an old injury and had to leave us. We soldiered on and continued to execute the menu she created to the best of our abilities. Many have greatly enjoyed our food in that time and I’m ecstatic to announce: Rachel has returned! With the help of a brace, ice and some creative scheduling, Chef Rachel is once again at the helm of the UMC kitchen and some great new items coming for the fall. Here is a sampling of the new menu to come in the next few weeks!
Spinach Salad w/ Poppyseed dressing, Roasted Beets and Frizzled Prosciutto
Butternut Squash Ravioli w/ Sage Brown Butter
Russian-style Pierogies w/ Candied Beets, Dill Creme Fraiche and Feta
Also on the new menu: Grown-Up Grilled Cheese, New Waffle varieties, expanded selection of flatbreads and Home-style Macaroni and Cheese w/ 3 cheeses, Prosciutto and Roasted Red Pepper.
Keep watch, gentle readers! Great things to come at the UMC!