From the Farm to the Table Series Continues…
by admin on 04/11/11 at 11:40 am
The Event Series Continues! Each month, Madison Originals restaurants feature a signature dish, all with a same ingredient or a theme of the month. These dishes will be available all month long!
In collaboration of our attendance at The Isthmus Green Day Event on Saturday, April 16th at The Monona Terrace Convention Center in downtown Madison, participating members will present a Chef’s choice item that is “green” (mostly locally sourced) in their restaurants. Visit one of all of the restaurants participating, then log in to post your comments and rate the dish… 1 to 5 fork votes!
If you plan to attend Green Day….stop by our booth for a chance to win a gift certificate good at over 40 member restaurants or see three of our Chef’s providing demonstrations on the main stage from 3:30-5:00 PM.
Blue Marlin:
Grilled Rushing Waters Rainbow Trout- Parsnips, green lentils, arugula, roasted garlic & thyme veloute
Brasserie V
Grilled Asparagus with Prosciutto di Parma, Shaved Almonds, Hook’s Sweet Constantine and Truffle Oil, $8
Edgewater (PHOTO attached):
EDGEWATER’S STUFFED FRENCH TOAST
Grilled custard-dipped thick toast stuffed with Cranberry-Cream Cheese filling and Anderson’s Pure Maple Syrup.
Eggs, Cranberries, Cheese and Syrup all purveyed locally.
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Captain Bill’s:
Asparagus Risotto with Asparagus broth and Provencial herb- grilled shrimp
Quivey’s Grove
Romaine & Blue
Chopped romaine with Roth Kase Buttermilk Blue Cheese dressing, thick Nueske bacon lardons, and crispy onion straws.
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Lombardinos:
Asparagus Alla Milanese
This is a dish that rings in the spring season in Northern Italy’s largest city, Milan. It
is a popular dish at Lombardino’s. Wisconsin produces great asparagus and we get
delicious organic eggs from New Century Farms that make this dish very special.
The egg yolk, extra virgin olive oil and cheese meld into a rich sauce that is simple to
prepare. We serve it as an antipasti but it makes a wonderful warm breakfast, lunch or
dinner.
Serves 6
1 ½ # farmer’s market asparagus
1 clove of garlic, thinly sliced
1 shallot, minced
¼ cup olive oil
1 Tblsp. white wine
6 organic eggs (as fresh as possible)
½ cup Parmigiano-Reggiano
Salt & pepper to taste
Extra virgin olive oil to garnish
Cut the woody bottoms from the asparagus and peel the stems. Over medium high
heat, sauté the asparagus in 2 tablespoons olive oil. After one minute, add the shallots
and garlic. Continue to cook an additional minute then deglaze with wine and season
with salt & pepper. The asparagus at this point is ready to go onto warmed plates. In
a separate pan over medium heat fry the eggs sunny side up with the remaining olive
oil; the yolk should be slightly runny. Serve one egg per person set over the asparagus.
Garnish with a drizzle of raw extra virgin olive oil, a good sprinkling of Parmigiano-
Reggiano and freshly ground black pepper.
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Old Feed Mill
Here is the Old Feed Mill’s dish of the month: House smoked, dry rubbed BBQ ribs
The recipe for the dry rub is:
2 C. Brown Sugar
1 1/2 T. Corriander
1 1/2 T. Cumin
1 T. Onion Powder
1 T. Garlic Powder
3 Ea. Chipotle Pepper
1 T. Adobo Sauce
Puree Chipotle, and Adobo sauce. Mix with dry ingredients. Rub into ribs liberally. Carmelize at high temp, then cook on low temp (off of main heat) until ribs are tender. Lather with your favorite BBQ sauce, we make ours in house and it is available at the Mill.
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The Roman Candle (all three locations)
The Roman Candle Pizzeria will be featuring the “Pestoral” pizza. The Pestoral is made with house made pesto with basil from Renascence Farm, Roma tomatoes, kalamata olives, roasted red peppers, and a combination of our house blend and feta cheeses.
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