In this “Kitchen Edition:
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1. Celebrate at Craigie with Our
“Mother of all Mother’s Day Menus"
2. “Next Hill Over”-A Great New Riesling
3. Just in Time for Grilling – Chef Maws
Shares his Bone Marrow Recipe
4. Winners of Free Brunches for Two
5. Follow Us on Facebook and Twitter
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1. Celebrate at Craigie with
The Mother of all Mother’s Day Menus
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There’s still time (but not much) to remain in Mom’s good graces (as well as in various legal documents) and book your table for Mother’s Day, May 9, at Craigie. (Trust us, Moms are not fooled by whiny, lame excuses like “I really tried but I couldn’t get a reservation.”)
There are two ways to show Mom the love on her special day. For Brunch we offer a Prix Fixe Menu which includes appetizer, entrée, dessert, and coffee or tea for $50. (Children under 12 can enjoy donuts, fruit salad, eggs, pancakes, and dessert for $20.) Of course, our Bartenders will spare nothing to create a few special Mom-centric beverages, along with our signature libations. Brunch will be served from 11am to 2:30pm.
Ever attentive to the needs of those Moms who like to sleep in and/or favor a more substantial meal, we’ll be there for her too. If your Mom…..
* likes her lamb, veal, and pork three ways
* enjoys biodynamic and organic Old World wines from small growers and/or
* classic-style libations (or mocktails) based on originality, seasonality, and craft
* is bored with the same old desserts and is ready to step up to, say, Peanut Butter Parfait with house-made hobnob cookie, banana foam, and cocoa nibs or Sour Milk Panna Cotta with brown butter dust ………..
….then this could be the year to treat her to a full-on, famously funky Craigie Dinner experience. This special 4-course prix fixe dinner will be available for $75 from 6-10 pm
A link to the brunch menu is shown below. The dinner menu will be finalized when Chef Maws has extracted from his purveyors a guarantee that every morsel will meet Mom’s exacting standards. We hope you’ll make your reservations now. Otherwise you could be facing a memorable guilt trip from Mom, one you may not be able to reverse til next year (even though you spend the year trying).
Mothers’ Day Menu:
http://www.craigieonmain.com/?page_id=370
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3. Just in Time for Grilling Season –
Chef Maws Shares his Bone Marrow Recipe
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Craigie diners tend to be absolutely crazy about bone marrow. Ours bring to mind the Flintstones, and.comments are overwhelmingly positive (except for the one from the man on the receiving end of a bone thrown in an unseemly domestic incident – but enough about that.) We were curious, so we checked and can confirm that we served our sides of marrow bones to about 4500 people in the past year. They are truly addictive and, as with many potentially addictive substances, best consumed in moderation (although we always marvel at how many cardiologists seem happy to chow on them.)
It takes a little advance preparation, but basically is quite easy, and if you’re firing up your grill it would be a shame to not have a few bones on it. Remember to buy some crusty bread and good salt to make the experience complete. You can also put a little blob (a technical culinary term) of marrow atop a steak or burger.
Hardwood-Roasted Bone Marrow
http://www.craigieonmain.com/?cat=13
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3. “Next Hill Over” –New Riesling with one of
World’s Longest Names and Shortest Reactions
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This long-windedly-named wine – 2008 Zeltinger Sonnenuhr Riesling Auslese “Rotlay” Selbach-Oster – elicited just the briefest of reactions from our staff:. “Wow!”. The name encapsulates all the vital information – the town,.the vineyard, the grapes being grown on a sun-facing slope, the specific parcel within the overall site, and the fact that it’s a late harvest Riesling. It also is the beneficiary of a case of Noble Rot which happily lends it a distinctive finesse and concentration. After “wow!”, other comments include “austere”, “peach, quince, and white flower notes with a touch of cinnamon spice”,. “gorgeously balanced, with light yet vibrant acidity and beautiful minerality..”
Selbach-Oster has been a family-run winery since 1660 (we are, of course, rather partial to family businesses), and is rooted in respect for the land. They describe themselves as having a hands-on approach to harvesting and a hands-off approach to the wine-making process, choosing to “let the wine make itself”. The soil in this parcel has a slate top layer so the vines have to work harder and dig deeper to find the water they need. Ageing in old oak gives them a richness without overpowering the delicate Riesling grape. At Craigie, this is sold by the glass at $15. Right now we are pairing it with two desserts - our rhubarb and mango crisp and our trio of sorbets. We’re also highly recommending it with such appetizers as kama, and house-made terrines. Wow!
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4. Winners of “Free Brunch for Two” Drawing
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This month’s winners come from far and near. They are Aidan MacDonald from Rowley, whom we met at Cochon 555, and Benjamin Adams from just down the road in Somerville. He visited with us at Cooking for a Cause. Both seemed psyched to hear about their good fortune and we can’t wait to cook for them.
Bon appetit!
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5. Follow Us on Twitter and Facebook
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Become a fan on Facebook and get daily updates re specials, extemporaneous opinions, and behind the scenes (and stove) looks at Craigie On Main. On Twitter, you'll want to check in with @craigieonmain, @tmaws, and @carriecole