Hey there everyone!
We sincerely apologize about the delay in getting this menu out to you, but as promised and at long last, here it is! As you will see below, we have some really tasty treats in store for you, and possibly some tricks as well! We held a wine dinner similar to this one a few years ago; it was a huge hit and we have been asked by many of our friends to put on another one, so here you go! We will be happy to host Mr. James Willis from the Ghosts of Ohio and his wife for a night of scary (and true!) stories, and of course, amazing food and wine. The dinner will begin at 8:00 p.m. on Friday, October 14th here at the Inn, cost is $70 per person. Costumes are encouraged!
Ghosts of Ohio Wine Dinner Menu
1st Course
Poached Pear, Bleu D'Auvergne, walnut, and local Honey Pizza
2nd Course
Roasted Heirloom Baby Beet, Green Apple and Walnut Salad with a Maple Vinaigrette
3rd Course
Brumbaugh Farm's Sugar Pumpkin Bisque with Crème Fraîche
4th Course
Fresh Egg Linguine with Smoked Pancetta, Braised Fall Greens, Shaved Garlic and Shaved Parmagiano Regiano
5th Course
Pan Seared Smoked Duck Breast with Blueberry Demi Glace and Pumpkin Risotto
6th Course
Fresh Blueberry Gelato
The wine pairings are going to be a surprise this time! Don't be scared of them though, you know you can trust Telisa!
Once again, we are very sorry about the short notice, this season has been unusually (but gratefully!) busy for us and we have a lot in store before Christmas! We really hope to see all of our regular faces in the crowd and hopefully some new ones as well! Please call (937) 526-3020 to make your reservation!
A common misconception of a truffle is that it is just an overpriced mushroom. While a truffle is considered to be a fungus (like a mushroom), these varieties actually grow underground (The truffle is actually part of the tuber genus), hence our need to use animals such as pigs to hunt them. There are hundreds of species of truffles, but the fruiting body (spore dispersal is accomplished through fungivores, animals that eat fungi) of some are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine.
Because of their high price and their pungent taste, truffles are used sparingly. For instance, in this weeks dinner specials, we lightly shave the truffle over risotto and pasta, more or less to use the essence of the truffle to enhance the dish, rather than serving it as a core ingredient. White truffles are generally served raw, and shaved over steaming buttered pasta or salads or fried eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some specialty cheeses contain truffles as well (see black truffles speckled throughout the Caciotta al Tartufo that crowns our seasonal Wild Mushroom and Braised Winter Greens Ravioli!) Black truffles are probably the most popular and widely used truffles in Italian food. Black truffles provide a rich aroma and taste and are found mainly in the Umbria region of Italy near the city of Perugia. The size of a black truffle varies between about the size of a grape to the size of a small or medium potato. The outer texture of Italian black truffles is quite rough and the surface is irregular although in a generally round shape
Another very common use for truffles is in truffle oils, which we do use in certain dishes here at Michael Anthony's. Taste truffle oil atop our homemade garlic mashed potatoes,Wild Mushroom and Braised Winter Greens Ravioli, a few of our wood-fired pizzas, and select pasta specials!
