September’s From the Farm to the Table Series
by admin on 09/15/10 at 9:32 am
The Event Series Continues! Each month, Madison Originals restaurants feature a signature dish, all using the same ingredient. Featured dishes will be available all month long!
Apple is the September ingredient. Visit one or all of the restaurants, then log on to post your comments.
Admiralty Room at the Edgewater
Fall Trio of Apples: Espresso French Vanilla Ice Cream topped with caramelized Granny Smith Apples, Golden Delicious Apple Fritters drizzled with a Spiced Raspberry Coulis and Crispy Braeburn Apple Chips layered with Calvados Mascarpone whipped cream.
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Blue Marlin
Wisconsin Apple Cider Sorbet w/ apples slices and homemade caramels
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Brasserie V
Roasted pork belly with roasted Ten Eyck Orchard apples, sweet corn fritter, honey butter and Garden to Be peppercress.
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Captan Bill’s
Three Apple Items this month!
Appetizer: Dane County Heirloom apple “carpaccio” featuring six assorted apples thinly sliced and topped with crispy bacon pieces, local greens, and finished with Saba and olive oil.
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Entree: Potato and apple-crusted grouper with local vegetables and an apple cider vinaigrette
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Dessert: Warm applebread with homemade cinnamon and apple-streusel ice cream, topped with caramelized apple.
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Daisy Cafe & Cupcakery
Apple-Brandy cupcake with Cream Cheese frosting, made with Apple Brandy from Madison’s own Yahara Bay Distillers.
L’Etoile
Fantôme Farm chevre gnocchi, Sutter’s Ridge honeycrisp apples, Roth Käse buttermilk blue cheese, toasted hickory nuts, apple cider reduction.
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Liliana’s Restaurant
Epplegaarden honey crisp apple salad with Montrachet, candied pecans and red onion with apricot vinaigrette.
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The Nitty Gritty
Two slices of toasted Hawaiian bread filled with Applewood bacon, fresh lettuce and tomato, mayo and apple butter from Slacks Jams and Jellies. We are serving this with a choice of any of our side options for $7.95.
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Old Feed Mill
Apple Cranberry Stuffed Pork Chop with Buerre Rouge (click here for the recipe)
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Rate the Farm to the Table Series Dishes:
David Raszkiewicz
Sep 25th, 2010
The pork chop was perfectly done, tender on the inside and seared to perfection on the outside. The filling, which consisted of a cranberry-mushroom stuffing, made this a delectable fall dish. The rouge burre sauce reduction was like a cherry on a sundae, perfection! The garlic mashed red potatoes and the fresh vegetables rounded out the meal. Take advantage of this wonderful dish while you still have the chance!