No New Year’s Eve plans? Kitchen on George has you covered with a special menu for the evening. Chef Bryan Cates has crafted a celebratory prix-fixe offering before the MoonPie drops, running 4-9 p.m.
This farm-to-table meal is full of choices such as charcuterie with pork and chicken terrine, pickles or apple salad with Panagia Farms greens, chevre, pepitas and strawberry vinaigrette.
Second course is either seared scallops with grits, vegetable risotto or braised Wagyu beef.
Finish the meal with chocolate cake with peppermint white chocolate, cocoa crumb and beet puree versus citrus tart with candied rind, lavender meringue and smoked vanilla bark.
Price is a cool $45 per person with the option of wine pairings for an additional $28. Reservations are strongly suggested. Visit www.kitchenongeorge.com or call 251-436-8890.
Butch Cassidy’s enters 25th year with new menu items
I could have sworn I was able to recite the entire menu yesterday, but today it’s all changed. Butch Cassidy’s has added new menu items to their mainstays, including new seafood options and a Sunday brunch I told you months ago. The Prairie Burger is a 5-ounce patty on a sesame seed bun with shredded lettuce, fried green tomato and bacon Prairie Sauce (their version of remoulade).
The fried green BLT is worth looking into. What a way to kick off 2018, with their 25th birthday happening April 13! Congrats, Roy and crew. I think you’re gonna make it, after all.
Haberdasher has the New Year’s cocktails
I often write about the eclectically amazing menu at The Haberdasher. Maybe I neglect to say how good their drinks are. Roy Clark (different Roy from above) is the bartending brains behind their last year’s New Year cocktail, which made it to their permanent menu. It’s called the Midnight Rambler. Roy shared the secret with me.
¾ ounce cream sherry or rich sweet vermouth
¾ ounce Bol’s Genever (Dutch gin, the precursor to London dry gin. Find it at ABC stores and select spirits vendors around town.)
½ ounce pineapple juice
½ ounce fresh lemon juice
½ ounce rich raw sugar syrup (2 parts sugar to 1 part water)
Shake well with ice and strain into a chilled coupe or martini glass. Top with 2.5 ounces of ice cold bubbly. Squeeze a small piece of lemon peel over the drink to express its oils. Boom!
The Haberdasher will be open for business as usual New Year’s Eve at 7 p.m. A complimentary champagne toast at midnight is worth the crowd. Roy says they aren’t pouring the super cheap stuff. Truth is I even like the cheap! Don’t tell him that.
Smoothie King begins $5 Fridays
Getting the New Year started on the right foot, Smoothie King is offering $5 32-ounce smoothies on Fridays beginning Dec. 29. In addition to these, meal replacement smoothies will be offered at $6 for those of you who are looking to bounce back from your holiday food comas. I’m planning to get back to a healthier lifestyle. Sign me up.
Happy New Year! Recycle.