October 29 - November 4

BOO!

OUR MENU

Monday 29	Grilled Chicken served with Rice Pilaf and Broccoli
Tuesday 30	Cape Cleare Salmon Croquettes served with Israeli Cous Cous and Slaw
Wednesday 31	Braised Elbows with Blood Root potatoes, Braised Swamp Grass and Roasted Voodoo Zombie Root
Thursday 1	Stroganoff served with Egg noodles and Vegetable
Friday 2	Chicken Parmesan served with Tomato Pasta, Vegetable and Garlic Bread
Saturday/Sunday:	Chef's Choice

October 22-28

Winter Sweet Squash is here!

So how do you prepare this wonderful member of the Cucurbita genus?

I always roast winter squash whole to ensure maximum flavor and moisture.

First thing is to find an old sheet tray that you can imagine using again for anything else- Next I fill the whole tray with rock salt (if you add whole spice like clove it will make your kitchen smell great)-lots of it-Find a winter squash any type- carefully poke a hole into it so that the steam can escape-place the squash on to the salt tray and put it into a preheated 350 oven- roast the squash until it dimples to the touch- remove from the oven and allow to cool (the residual heat will carry over and continue cooking the squash)- Cut around the squash not through it, so that seeds don't drag through the flesh- scoop the seeds- cut again if desired- season each skin on crescent shapes (butter, salt, pepper, spice, what ever!) place on a regular sheet pan and finish in the oven until tender- enjoy... Arran

OUR MENU

Monday 22	Seared Flank Steak served with Bobby's Mac-n-Cheese and vegetable
Tuesday 23	Cheese Tortellini served with Chicken in a rich Alfredo Sauce served with Greens and garlic Bread
Wednesday 24	Cottage Pie served with Green Vegetable and Squash
Thursday 25	Oven Roasted Snapper Fish served with Cous Cous and Vegetable
Friday 26	Chicken Cordon Bleu served with Rice pilaf and vegetable
Saturday/Sunday:	Chef's Choice

October 15-21

Join Chef Arran and his Gurney at the Uptown Farmer's Market this Saturday, October 20th

for a Farmer- Chef Cooking demo with Marko Colby of Midori Farm

OUR MENU

Monday 15	Grilled Chicken Served with Herbed Cous Cous and Braised Bok Choy for Nash's
Tuesday 16	Beef or Vegetable Spaghetti served with Garlic Bread
Wednesday 17	Grilled Pork Loin served with Roasted Collinwood Farm Potatoes and Mustard Creamed Kale
Thursday 18	Quinoa Crusted Salmon Croquettes served with Rainbow Chard
Friday 19	Chicken Enchiladas served with Red Beans and rice - Finished with Fancy Slaw
Saturday/Sunday:	Chef's Choice

October 8-14

OUR MENU

Monday 8	Grilled Chicken with Garden Herb Pesto Served with Cous Cous and Vegetable
Tuesday 9	Short's Beef Meatloaf served with Bobby's Mac n Cheese and Fresh Vegetables
Wednesday 10	Fish Tacos with Rice and Beans and Baja Slaw
Thursday 11	Curried Chicken and vegetable with rice
Friday 12	Beef or Vegetable Lasagna served with Green Vegetable
Saturday/Sunday:	Chef's Choice

October 1-7

Come join the fun October 12th,13, and 14th for the 11th annual Dungeness Crab Festival. Jefferson Healthcare is a proud sponsor of the Cooking Demonstration main stage where Chef Arran and other local chefs will show all the tricks to cooking this local favorite.

www.crabfestival.org

OUR MENU

Monday 1	Beef or Vegetable Spaghetti finished with Garlic Bread from Pane D Amore
Tuesday 2	Pan roasted Draper Valley Chicken served with Cous Cous and seasonal Vegetables
Wednesday 3	Roasted Pork Loin served with mashed potatoes and Vegetable
Thursday 4	Pan roasted Snapper fish served with rice pilaf and local vegetable
Friday 5	Chicken Cordon Bleu
Saturday/Sunday:	Chef's Choice