Happy Birthday MOM! You are awesome and we, the krewe of Rue Dumaine love you. Thank you for all you are to so many.
After catching up on a few things yesterday I spent a little time in my home kitchen preparing a pot of chicken & noodles for a causal Sunday supper. It seemed the perfect day to fill the house with such a pleasant aroma: Hill Family chicken simmering gently in a rich broth flecked with carrots from Hungry Toad’s last harvest, onion, celery, garlic, thyme and bay. I finished the effort by adding locally made Amish egg noodles. Comfort food filled with bill for the evening. Plus I made enough to gift a mason jar of it to mom :).
By the look of this weeks’ Bistro Specials, Lunch and Prix Fixe Menus we have definitely hit the cold weather food season; root vegetables, citrus, braising and stews to name a few. During my New Orleans days I would long for cooler temperatures during the winter months. I fully embrace the wonderful techniques and ingredients the cooler temperatures typically bring to mind, just as I do with every other season of the year. It is easier to satisfy my want for these items here in Dayton and I am thrilled with every tender piece of meat that comes from the oven after a slow and low braise.
We are currently using locally grown organic Jerusalem artichokes, carrots, parsnips, turnips and a few beets all from Hungry Toad Organic Farm in Centerville, yup, it is January. One of the beautiful things about root vegetables is the fact that when handled properly they are built for extended storage. The thicker skin that formed from the cooler growing environment is one of the things that add stability and length to their shelf life after harvest. While we don’t have a root cellar at the RUE we do store each vegetable in the walk-in in its own dry bin complete with a loosely snapped-on lid. Evidently a cool dry space with moist air circulating has proven to be a good storage solution for these beauties. It will not be long before we work thru these lovely vegetables but I say let’s see what tasty treats we can come up with.
Make it a great day and thank you for reading my story this week,
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.
Wine Tasting for Tuesday January 8th, 2013
Join Le’Chele and Tom at the bar tomorrow evening to settle into the New Year. Bring along a great bottle of wine to share and the corkage fee will be waived. Most of you know one another and you may have a unique or special bottle that would be appreciated by others.
Our standard Tuesday wine tastings will be back in session next week.
Bistro Specials for the week of January 8th, 2013
Tuesday-Hill family farm chicken confit**, sunchokes**, Trumpet Royale mushrooms**, roasted shallots, Chardonnay reduction $23
Wednesday-Join us for a taste of Louisiana…Veal crépinette, grilled sweet potatoes, house-cured tasso & mushroom relish $22
Thursday-Stewed pork with prunes & pearl onions YUM!! $20
Friday-Grilled duck breast*, butternut squash** gnocchi, wilted pea tendrils, griddled red onion, Sherry reduction $23
Saturday-Lamb T-bone chops*, stewed chick peas, root vegetables**, Rhone reduction$28
**LIVE, LOCAL FOOD
Prix Fixe Menu for Thursday January 10th, 2013-while supplies last
Foie gras mousse, gingered apricot compote, grilled croutons
Provencal braised beef with potatoes, tomato, olives, orange and anchovy (chovies are optional)
Hazelnut-fig cake with spiced whipped cream
Friday Lunch menu for January 11th, 2013 (seating from11am-1:30pm)
Provençal seafood soup $6
Dumaine salad-Petite mixed greens, balsamic vinaigrette, blue cheese, toasted walnuts $8
Salad of roasted beets, goat cheese, and spiced pecans $8.5
Griddled scallop sausage, candied tomatoes, arugula**, lemon beurre blanc $13
Grilled lamb burger, Meyer lemon aioli, grilled eggplant, tomato jam, spiced fries $13.5
Poisson en papillote- fresh fish (TBD) with fresh herbs, fingerlings, Niçoise olives $12
Seville orange cake with Seville orange mousseline $4.75