Spring is literally right around the corner. I am once again ready to see the green hue of growth on the trees and bushes around our home as it will soon lead to growth in the fields of our local farmers. I do realize this want is a result of the hard push thru the last part of the winter; I am anxious for the seasons change. As a chef spring is one of my favorite times of the year; the local harvest will begin again. I will reconnect with the hard working folks that help to make Rue Dumaine shine with their harvest. I realize any ingredient I want is available to me, anytime of the year in this world of instant gratification. Money will buy you anything but I am making a real effort to stay true to seasons. I personally don’t want to offer our guests asparagus during the winter as the flavor is less, the price more and the travel to back door is quite long. The local asparagus will begin to show up in 3-4 weeks, I will keep you posted.
A few weeks back I received the news that I had made the list of semifinalist in the Best Chef: Great Lakes region for the 2013 James Beard Awards. It is nice to be recognized for our efforts here in Dayton, Ohio. While acknowledgment for my efforts has never been a motivator for me it does make you stand a bit taller, and smile a little broader. The lists of 20 names are next voted on and narrowed to five nominees in each category exclusively by James Beard Foundation winners, regional judges and James Beard Restaurant Award Committee members. It is a wonderful gesture that the JBF has chosen to make public the semi-finalist nominees, the exposure for the small town chefs from across the country is well deserved and appreciated.
The James Beard Foundation was created in Beard’s honor to provide exposure for emerging chefs, scholarships to aspiring food professionals and to champion the American culinary tradition — which Beard helped create. Check out their web-site before you take your next trip to NYC to see who may being cooking at the house during your stay. http://www.jamesbeard.org/ You may be blessed to dine on the food of a future super star chefs’ food. If nothing else you will be able to dine in this historic house and watch the magic happen as a chef and their crew put their heart and soul into every single thing that goes into your mouth. YUM!
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.” The Fireside Cookbook, James Beard 1949
Thanks 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 March 5th, 2013 (5pm-7pm)
Northern Rhone’s this week! Evans’ got some very interesting things here.
M. Chapoutier, Crozes-Hermitage 2010 $6
Paul-Jaboulet Aine, Crozes-Hermitage 2007 $9
Rostaing Lezardes, Sryah 2007 $10
Rostaing, Cote Rotie 2009 $15
Guigal, St. Joseph Vignes de l’ Hospice 2008 $18
Bistro specials for the week of March 5th, 2013
Tuesday-Pan-seared chicken quarters, Brussels sprout petals, roasted red onion, house-cured pancetta, whole grain mustard $23
Wednesday-Join us for a taste of Louisiana….Pan-seared pork chops, red bean & rice $22
Thursday-Griddled lamb burger with Feta & Niçoise olives, red pepper relish, rosemary crusted new potato salad with roasted
Friday-Lobster gratin-Tender lobster, roasted Trumpet Royale mushrooms, brandy infused Soubise $30
Saturday-Gibelotte de lapin-Braised OHIO rabbit, apple wood smoked bacon, pearl onions & mushrooms, this is good stuff $28
**LIVE, LOCAL FOOD
Prix Fixe Menu for Thursday, March 7th, 2013
Rice floured crusted, flash fried Blue Point oysters, tarragon aioli, roasted beet salad
Grilled duck breast*, roasted cauliflower with sultanas & almonds, Riesling reduction
Lunch menu for Friday, March 8th, 2013 (11:30am-1:30pm seating)
Cauliflower soup, grilled Fuji apple, pine nut-tarragon pistou $5.75
Dumaine salad– mixed green salad dressed with our house balsamic vinaigrette, dried cherries and blue cheese $8.5
Tuna Niçoise carpaccio $10
Grilled Scottish salmon, spring pea mash, preserved lemon-sugar snap relish, lemon beurre blanc, yum! $14
Braised pork shoulder, red pepper, Niçoise olives, creamy polenta $13
Seafood stew ~ Gulf fish, scallops, shrimp, fennel, tomato and saffron, YUM!! $13
Mango tarte Tatin $5.5