I spent the morning yesterday working with the duck tongues as I began preparation for our New Years Eve menu. Yuck, many of you are thinking but I can honestly say that they intrigue me and I have enjoyed the journey…so far. A few months ago DLM mentioned that they had a connection to get some duck tongues. I admitted that I had never cooked with them or even eaten them so the pursuit for more info began. They are popular in the Asian food world across the globe but I rarely use Asian ingredients when cooking at the RUE so I delved into these recipes to uncover a few secrets techniques to the perfect duck tongue :). If you would like to know how they turned out at the end of the day ask me next time we run into one another (at DLM or in the dining room) and I will fill you in.
We hosted 6 couples cooking classes in the 2012 calendar year. I enjoyed them all especially the new relationships we formed during the hours in the kitchen. Despite their popularity I am limiting the couples cooking classes to three for the 2013 calendar year as I try to work in another cooking class option. I intend to spend a few hours over the next week or two developing a cooking class format that would enable a few more attendees to gather for each class. I would like to present the class as demonstrative class. I want to maintain the sit down, dining as a group aspect as I enjoy the conversations and connections we all share during or meal. Possibly serving the meal family style. I will post details as they become more defined. I enjoy sharing the craft we practice with others.
Eight years has passed since we left our beloved New Orleans and we both still miss her dearly. Five years has passed since we opened the doors of Rue Dumaine to the public. Some people say as you get older time seems to go by faster, WOW!, time has flown by. As this 5th year comes to an end I find myself reflecting on the incredible year we have had at Rue Dumaine and in our lives in general, thank you. We have enjoyed an active & prosperous year at the RUE with several private functions and cooking classes that allow us to show a different side of ourselves and what we have to offer our patrons beyond a good meal.
Tom and I consider ourselves blessed to have a strong crew, growing loyal cliental, great local food connections and a desire to see each of those things shine brighter.
Thanks for reading my story this week, Happy New Year!
In addition to the menus listed below we showcase the seasonal harvest of the Miami Valley and regionally in a variety of daily specials from soup to desserts, ** local. Every day we post our daily offerings by 3pm: On our webpage http://ruedumainerestaurant.com/ , Facebook http://www.facebook.com/#!/ruedumainerestaurant , and Twitter http://twitter.com/rue_dumaine . We are available daily after 12noon to take your calls and fill your reservation needs: 937-610-1061 or you can book a table on our website thru Opentable.
Bistro Specials for the week of January 2nd, 2013
HAPPY NEW YEAR!!!
Wednesday-Join us for a taste of Louisiana…. Nardello pepper** jelly glazed Hill Family Farm chicken livers**, creamy
polenta**, garlic wilted spinach $22
Thursday-Hill Family Farm chicken Cordon Rue-Pan-seared boneless chicken quarters shingled with Gruyere cheese and house cured ham, basmati pilaf, tarragon velouté, YUM!! $23
Friday-Duck confit-butternut** squash hash with spinach and leeks topped with a fried organic egg** $23
Saturday-Grilled duck breast*, wilted pea tendrils, griddled basmati-hazelnut croquette, kumquat compote, Dolin blanc vermouth reduction $25
PRIX FIXE MENU for Thursday, January 3rd, 2013
Goat cheese & leek tartlet
Pan-seared Scottish salmon over French lentil-walnut salad, fried leek garni, and beurre rouge
Lunch menu for Friday, January 4th, 2013
White bean-escarole soup with house cured ham garni $5.75
Dumaine salad-100% locally grown mixed greens tossed with our house balsamic vinaigrette, toasted almonds and Fuji apple $8
Pissaladière– caramelized onion tart with capers, Niçoise olives, goat cheese and white anchovies (chovies are optional) $9.5
House-cured King salmon, arugula** and preserved lemon-caper relish
Poisson en papillote- fresh fish (TBD) with fresh herbs and black olives
Fried organic egg sandwich with house-cured pancetta, caramelized onion smear and Blue Jacket Dairy Houtz cheese $12
French chocolate-ginger angel food cake $4.75