{"id":2868,"date":"2013-11-08T15:55:11","date_gmt":"2013-11-08T20:55:11","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=2868"},"modified":"2013-11-08T19:38:29","modified_gmt":"2013-11-09T00:38:29","slug":"every-kitchen-needs-one","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/every-kitchen-needs-one\/","title":{"rendered":"Every kitchen needs one…."},"content":{"rendered":"

\"20131107_17\"<\/a>….a Sylvie Rowand!\u00a0 Particularly when you’re having a large dinner party.\u00a0 Here Sylvie squeezes out cheese puffs to be served with the “Autumn Gold Soup Demitasse (rutabaga).\u00a0\u00a0You may scroll down for the full menu.<\/p>\n

Sylvie, a French chef by way of Reunion Island, is also a gardener and our dinner depended heavily on\u00a0her garden and produce from Sunnyside Farm.\u00a0\u00a0Featured, of course, was Thistle Hill meat, though our freezers\"20131107_29\"<\/a>\u00a0are pretty empty.<\/p>\n

There was a pork shoulder that had escaped our customers; slow cooked with my “special” sauerkraut and kielbasa.\u00a0 The final presentation was artfully arranged on a platter with the kraut and sausage\u00a0around the meat.<\/p>\n

Those who preferred beef, could choose our brisket prepared in\"20131107_31\"<\/a>\u00a0a crock pot.\u00a0 Actually, I think everyone had some of both.\u00a0 The brisket was served with mixed local root vegetables and cauliflower.\u00a0 We broke from the “local” theme only for the cheese platter which followed.\u00a0 There was a “Grayson<\/em>” from Meadowcreek Dairy but we went to Maryland and Utah for the others, all served with a variety of preserves and chutney.<\/p>\n

\"20131107_12\"<\/a>The vegetables were baked in butter and a secret season, though we were amused that Sylvie had even found some Sea Salt from Cornwall, which we consider “local” at Thistle Hill.\u00a0 If you’re counting, we’re now at four courses with one more to count:\u00a0\u00a0 But before we go there, we’ll list the wines: a German Riesling, and a French Pinot Noir and Languedoc.\u00a0 Oh, and a port with the cheese.<\/p>\n

\"20131107_42\"<\/a>Hard to believe, but everyone had no trouble devouring the dessert:\u00a0 “Reine De Saba Chocolate and Almond Cake with Cranberry Sorbet<\/em>“.\u00a0 But Wooz probably thought Sylvie saved the best for last…staying until 11 to do all the cleaning up.<\/p>\n

It’s not something we’d like to do every night, even if all we had to do is eat.\u00a0 But Sylvie does, cooking for occasions large and small throughout the area.\u00a0 Her email address is <\/span>sylvie@laughingduckgardens.com<\/a>.\"20131108_6\"<\/a><\/span><\/p>\n

And there was a final touch: Sylvie had prepared a souvenier menu for our guests.\u00a0 Yes, that’s a Thistle Hill glass (no, not blown for the occasion) and the silver was a Matthews family heirloom, 157 years old.\u00a0 Now that made it really special for us (if you don’t count the friends gathered at our table, as they have for more than 50 years<\/span>).<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

….a Sylvie Rowand!\u00a0 Particularly when you’re having a large dinner party.\u00a0 Here Sylvie squeezes out cheese puffs to be served with the “Autumn Gold Soup Demitasse (rutabaga).\u00a0\u00a0You may scroll down for the full menu. Sylvie, a French chef by way of Reunion Island, is also a gardener and our dinner depended heavily on\u00a0her garden and produce from Sunnyside Farm.\u00a0\u00a0Featured, of course, was Thistle Hill meat, though our freezers\u00a0are pretty empty. There was a pork shoulder that had escaped our customers; slow cooked with my “special” sauerkraut and kielbasa.\u00a0 The final presentation was artfully arranged on a platter with the kraut and sausage\u00a0around the meat. Those who preferred beef, could choose our brisket prepared in\u00a0a crock pot.\u00a0 Actually, I think everyone had some of both.\u00a0 The brisket was served with mixed local root vegetables and cauliflower.\u00a0 We broke from the “local” theme only for the cheese platter which followed.\u00a0 There was a “Grayson” from Meadowcreek Dairy but we went to Maryland and Utah for the others, all served with a variety of preserves and chutney. The vegetables were baked in butter and a secret season, though we were amused that Sylvie had even found some Sea Salt from Cornwall, which we consider “local” at Thistle Hill.\u00a0 If you’re counting, we’re now at four courses with one more to count:\u00a0\u00a0 But before we go there, we’ll list the wines: a German Riesling, and a French Pinot Noir and Languedoc.\u00a0 Oh, and a port with the cheese. Hard to believe, but everyone had no trouble devouring the dessert:\u00a0 “Reine De Saba Chocolate and Almond Cake with Cranberry Sorbet“.\u00a0 But Wooz probably thought Sylvie saved the best for last…staying until 11 to do all the cleaning up. It’s not something we’d like to do every night, even if all we had to do is eat.\u00a0 But Sylvie does, cooking for occasions large and small throughout the area.\u00a0 Her email address is sylvie@laughingduckgardens.com. And there was a final touch: Sylvie had prepared a souvenier menu for our guests.\u00a0 Yes, that’s a Thistle Hill glass (no, not blown for the occasion) and the silver was a Matthews family heirloom, 157 years old.\u00a0 Now that made it really special for us (if you don’t count the friends gathered at our table, as they have for more than 50 years).  <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,77,1],"tags":[],"class_list":["post-2868","post","type-post","status-publish","format-standard","hentry","category-food","category-rowand","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=2868"}],"version-history":[{"count":4,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2868\/revisions"}],"predecessor-version":[{"id":2879,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/2868\/revisions\/2879"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=2868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=2868"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=2868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}