One of my very favorite parts of my job is tasting food, followed closely by tasting wine. The restaurant business can be tough, so it has to have its perks, right?? Chef Donnie at Gray's has been working on his fall menu and he presented it to us this past week. So here's a little sneak peek... we'll be phasing in these new items over this week. I'm so excited!
Pheasant breast stuffed with smoked cheddar and grilled jalapeño, served with sweet potato au gratin and shaved zucchini.
Amish-raised chicken confit with a creamy white wine mushroom sauce, served with kalette and garlic mashers.
Pheasant pot pie with the most perfect crust you've ever tasted (psst: it's the duck fat).
For dessert, Donnie presented coffee caramel brûlée and a beautiful red wine poached pear with white chocolate mousse and parmesan crisp (pictured).