Chef Share Menu 10/20/2010
Chef Share Menu for Pick-Up Wednesday, October 20th, 2010
All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Saturday, October 16th, 2010. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up in Elmhurst any time after 3:15PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.
Pumpkin Bourbon Soup
This creamy soup is made with heirloom pumpkins, including the gorgeous French Rouge variety, onions, chicken stock, a hint of bourbon, and just a splash of cream. $4 per cup
$8 per pint (2 cups)
$15 per quart (4 cups)
Farmer’s Market Citrus Coleslaw
A freshly squeezed citrus-juice vinaigrette, rather than creamy dressing, keeps this slaw light & refreshing. Bell peppers, fresh napa cabbage, and whatever else looks great at the farmer’s market will be shredded and tossed with dressing on the side to keep it crisp. $5 per pint (2 cups)
$10 per quart (4 cups)
Pork Posole
This hearty stew is Mexican comfort food at its best. Pork shoulder is slowly braised with hominy, onion, garlic, green chilies, Mexican oregano, and my own custom blended chili powder. I make it to have a slight kick, but I keep it mild enough for my own kids. Feel free to take it up a notch with your favorite hot sauce. $11 per pint (2 cups)
$20 per quart (4 cups)
Graue Mill Cheddar Cornbread
A perfect accompaniment to the Posole, this is a light & fluffy cornmeal cake topped with shredded extra-sharp cheddar cheese is great as a side or crumbled on top- also fabulous with the pumpkin soup. $6 per pie pan
Chocolate Chip Grand Marnier Scones
Soft and cake-like, these delicate scones have miniature chocolate chips, orange zest, and Grand Marnier. No nuts. Please order in multiples of 2. 2 for $3
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