April 30, 2006
Say good bye to Fisch nach Burgenlaendischer Art! Sigh! That’s the scrod dish that everyone loved. Here is a much better picture of the plating.
Of course this was my own special and super secret recipe. Perhaps it should have been called Fisch nach Marks und etwas Bugenlaendischer Art! If that’s even good German. Sigh. My German is in bad shape.
And also say good bye to the shish kabop!
Bye-bye shish kabop! Say good bye to the Persian flat bread! Either hard or soft. But don’t worry. I’m keeping the pretzels! But only if you’re good! 😉
That sheesh kabob makes me want to take up sword swallowing! -cm
Yay Mark!!!!Good call!!!I’m proud of you! French Bread recipe is coming…also Tuscan Peasant Bread (yummmmmm) and a charlotte…happy innkeeping. one of the greenville “girls”
I’ve replaced the Fisch with Paella and the shiskabop, well the menu has changed after all. When you had the shiskabop, it didn’t have the eggplant, but this year is eggplantless year.
The Fisch might come back in the winter workshops this year. But I doubt it.
I did brioche this workshop, Eric Wiegardt’s but that’s really for next year. I wanted to try out my steak and eggs dish for the 2 people that didn’t eat fish. (Maple Salmon.)
Remember, the menu changes every year, except, it seems for the Maple Salmon which everyone wants me to keep on the menu. I may change that next year but probably not since next year is comfort food. By now, it’s comfort food.
I’ll look forward to the recipes, whoever you are.
Quick, if you’re on this posting, you’re a little behind! 😉 Catch up. Exciting workshops are here and more coming.