10 January 2010

317-925-PLAY (7529) is the number to call..........

Well, my painting, hole drilling, shelf hanging and lowes trips are over (almost).  time for me to be a chef again.  I am opening the restaurant at 5:30 on Tuesday.
Then I will try to get some retail soups and salads put together the following week.  Or I may just make it happen sooner.

Here is the menu for the first 2 days.  I will try to keep it as close to the descriptions as possible, with the understanding that small tweaks and improvements may happen.  And remember now, this menu is the whole meal.  All inclusive.  Individual courses are not available.  We have used this format for a few trial runs and everyone has been super excited and pleased.  One less decision to make in an already crazy world!

See you all soon at RECESS

shrimp, avocado and black bean tostaditos
with citrus vinaigrette

celery root and mushroom bisque with
celery salt popcorn

crisp pork belly with ponzu pickled cucumbers,
radishes and wakame seaweed

pan roasted eye of the beef ribeye with oven roasted tomatoes, 
haricots verts, melted onions, 
horseradish potato puree

port and pear sorbet

($45 per person)

05 January 2010

will it ever open?

We are trying our best to get this dude open. We are currently dealing with brand new computer hard drive crashes, back ordered plates and silverware and all the other general restaurant opening hurdles. Notice the stress, the bags under the eyes, the sleeplessness..... stay tuned, we will get it done!

How about some positive food talk. If we get it open, this might be the first menu. A little seafood inspiration.

Salad of peekytoe crab, cucumbers, radishes, apples, wakame seaweed and avocado,
sesame ponzu vinaigrette
Wild rice gnocchi, oyster mushrooms and baby bok choy,
thyme infused root vegetable nage
Wild striped bass with local potatoes, arugula, fennel and scallions,
caper mustard sauce pretending to be "hollandaise"
chocolate pot de creme