Two weeks ago we celebrated our one year anniversary at Province and we took the opportunity to start a weekly market menu. Of course I would decide to do that as the Green City Market is about to move inside next week. It seems my timing is always impeccable. Actually, the menu is inspired by products we get at the market, as well as local farms and other sustainable products. There really are some amazing items available at the market right now.
I bought some beautiful Kale from Beth at Green Acres Farms that I braised very slowly with some Balsamic Vinegar and Creole Mustard. We added some rendered Pork Belly, and that is the base for a Mojo Marinated Slow Roasted Gunthorp Farms Pork entree. We are getting some awesome Gala Apples from Peter at Seedlings Farms as well as his delicious Apple cider. The Apple cider is a Sorbet on our Market menu this week with some Warm Cinnamon Churros and Vanilla Bean Crema. We have been getting some great Romaine and Cucumbers from Living Waters Farms whose produce is always so beautiful. That became a little salad underneath a Peeky Toe Crab Cake.
It has been fun having new lunch and dinner dishes go on the menu weekly. I think it gives our team in the front of the house some new and exciting things to talk to the guests about. Jeff Donahue our beverage manager designs a weekly beverage pairing with the dinner offerings. And of course in the kitchen, it is always great to be working on new dishes. As soon as we roll out the items on Wednesday and Thursday, I am already looking forward to sitting down with Justin our sous chef to discuss the menus for next week.
