Chef Ray’s Recipe of the Month: Cornish Pasty
October 29, 2009
Cornish Pasty
Chef Ray loves to share the foods and flavors of his childhood in England with our guests. The Pasty is a pastry filled turn-over which looks very similar to a Calzone. It is believed that it originated as a lunch for the miners in Cornwall, England as they were not always able to surface for their afternoon meal. These hand held snacks were a perfect fix because miners were covered from head to toe in dirt and dust, the folded edge of the pie allowed them to eat the center and discard the dirty crust! Now, Cornish pasties are a warm and filling food perfect for the coming winter season.
Makes 12 Pasties
Ingredients:
4 Cups Flour
1 Teaspoon Salt
1 Cup Lard and 1 Cup diced Butter
1 Cup Cold Water
3 Tablespoons Vegetable Oil
1 Onion, finely diced
5 Carrots, diced (optional)
2 Rutabagas, diced
1 Pound Ground Beef
1 Pound Ground Pork
10 Green Onions, chopped
Salt and Pepper to taste
1/2 Cup Butter
2 Tablespoons Milk
Method:
1. To make crust, place flour and salt in large bowl. Mix well, then cut in lard and butter until the mixture is crumbly. Stir in water, mixing until dough forms a ball. Allow the dough to rest in the refrigerator while you make the filling.
2. To make the filling, heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
3. Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste.
4. Divide dough into 12 portions and roll out each one to fit a 9″ pie plate.
5. Place a pastry circle in a pie pan. Fill one half of the pan with meat filling. Dot with some of the butter or margarine. Pat the edge of the crust with water, then fold over the other half of the crust. Trim the edge, then crimp to seal. Make steam vents in top of the crust. Brush with milk. Repeat the process until all of the dough and all of the filling is gone.
6. Bake at 425 degrees Fahrenheit in a preheated oven for 30-40 minutes, or until crust in golden brown.
Austria & Switzerland Inspired Dinner
October 21, 2009
We invite you to join us for our upcoming wine dinner, which is inspired by Austrian and Swiss cuisine, on November 5th. Our five-course course dinners feature the finest in gourmet cuisine, freshest seasonal ingredients, and exquisite wines expertly paired to each course.
Our Thursday night wine tasting dinners are limited to a maximum of twenty-four guests to ensure an intimate and memorable dining experience. Aperitif and tours of the Inn are offered one half hour before dinner. First course served at 6:30pm.
Menu for Austria & Switzerland Inspired Dinner:
Our wine dinners are truly an extraordinary experience, perfect for that special evening out. Each course is a meal in itself and includes a four ounce pour of wine expertly paired to enhance the flavors of the foods. The dinners are $80 per person, plus tax and gratuity. Advance reservations are required.
For More Information on our Wine Dinners and Other Culinary Events, Please Visit Our Website: www.rivertowninn.com
*Please note that in addition to our regularly-scheduled Wine Dinners, private dinners for 12 or more can be arranged on select dates. Please talk to the Chef or to a member of our staff for more information.
Cooking Classes for 2010!
October 20, 2009
Rivertown Inn is proud to offer a new series of culinary classes taught by our talented European chef Ray Wyatt, presented in our professional gourmet kitchen setting. Join us for a truly unique culinary experience! See the 2010 Culinary Calendar below.
Our fun and informative 3-hour classes feature hands-on instruction, plentiful food and wine samplings, and a take-home recipe booklet of the day’s menu. Each class begins at 1:00pm. $65.00 per person. As our classes are limited to 6 people, they tend to fill quickly. We recommend you reserve your seat as soon as possible.
Cooking Classes 2010
Soups and Stews from Around the World
January 23rd
Soups and stews are two of the oldest methods known to man and with so many flavors and styles of soups and stews from around the world; this is the perfect class for those cold winter nights!
Knife Skills and Foundations, Cooking 101
February 20th
In this class we will introduce you to important skills to help make your time in the kitchen more efficient, from types of knives and their uses to how to speed chop, using those skills we will prepare some important base products essential to your kitchen.
Fish Class, Selecting, Prepping, Cooking and Pairing
March 13th
Learn the things you need to know when it comes to selecting fish and how to butcher flat and round fish and turn them into delectable dishes.
Northern French Cuisine
April 17th
There is a distinct difference between the cooking in the North of France and cooking in the South of France, and in this class we will go over some of the classics found in Northern French Cuisine and some of the typical techniques used in classic French Cuisine.
Southern French Cuisine
May 15th
A great follow up to our Northern French class is this class on Southern French Cuisine. We will explore what makes the cuisine of the south of France unique and Vibrant and prepare some fantastic and flavorful classics.
Scandinavian Cooking
June 12th
It is not all Lefse and Lutefisk! This is a great class to look deeper into the food of Scandinavia. The food from this region of the world is driven by quality ingredients and classic technique creating a unique and delightful cuisine.
Asian Flavors
July 17th
In this class we will take a closer look at some of the unique and amazing products and cooking styles from various parts of Asia. Making dishes with typical ingredients, you will be able to recreate some of the most popular and classic dishes
Spanish and Portuguese Cuisine
August 21st
From the rolling hills and mountainous regions to the beautiful coastline, Spain and Portugal have a unique and diverse cuisine which focuses on regional product and age old techniques creating one of the most classic and flavorful cuisines there are.
Southern Italian
September 18th
As the summer starts to come to an end I begin to think about Southern Italian Cuisine. We will look at the difference in the style of food and the ingredients used in Southern Cuisine in comparison to Northern Italian Cuisine
Northern Italian
October 16th
A fantastic follow up to our Southern Italian Class and as the temperature starts to drop it is the perfect time of year to look at northern Italian cuisine as is heartier than Southern and a perfect beginning to the colder season which lies ahead
Appetizers to Impress
November 13th
It is that time of year again where the holiday parties start to begin. In this class you will learn some new appetizers to impress your friends and family and to add a new twist to some of those overused and less exciting appetizers!
Pastries and Desserts
December 4th
Stressed spelled backwards is desserts. Coincidence? I think not!
This anonymous quote couldn’t have said it any better. Learn some tasty pastries and desserts guaranteed to add extra flair and flavor to your holiday season and to remove some of that unneeded stress!
****Please note that in addition to our regularly-scheduled cooking classes, private classes for 6 can be arranged on select dates
Rivertown Inn & Clean the World
October 15, 2009
In our commitment to going green, Rivertown Inn has chosen to become involved in Clean the World, a charity organization that collects soap and distributes it to people in third world countries. Through the collection, recycling and distribution of soap and shampoo products discarded by hotels every day, Clean the World is dedicated to preventing millions of deaths caused by acute respiratory infection and diarrheal disease.
Clean the World implements its mission through: (i) collecting, sorting and processing discarded soap, shampoo and lotion product donations from participating hospitality partners; (ii) recycling these product donations at its facilities in Orlando, Florida; and (iii) delivering these recycled product donations to domestic homeless shelters and impoverished countries suffering from high death rates due to acute respiratory infection and diarrheal disease.
Since its inception, Clean the World has been steadily increasing its services and operations to accommodate rapidly expanding community needs, awareness and donations, and has accepted in-kind donations of more than $150,000. In the process, Clean the World has put over 21,000 soap bars and 50 gallons of shampoo and conditioner back into human use, simultaneously eliminating over 4 tons of waste.
Over the past six months, Rivertown Inn has started to collect the discarded Molton Brown soap, shampoo and lotion products that we provide to our guests during their stay and we will be donating it to Clean the World. We are proud to be a part of this wonderful cause. Through Clean the World, we can help save lives while going green.
Clean the World was recently featured on on CBS News with Katie Couric. Please view the video by clicking on the link below.
Room Highlight: Jane Austen Bedchamber
October 10, 2009
This week’s Room Highlight is our Jane Austen Bedchamber. Recently renovated in the past two years, this room was formerly known as the William Morris Bedchamber. The dark burnt orange colored walls and arts & crafts style decor has evolved into a charming English cottage-style bedchamber. This lovely room is located on the third floor and features a built-in king size bed draped in sophisticated moss-green and blush fabrics, delicate crystal chandelier, cushioned window nook, and cozy fireplace.
An arched stained glass window adds to the delightful decor of the chamber’s private bath, which features a large double whirlpool tub with underwater light and waterfall faucet. Escape in the romance of this enchanting bedchamber during your next stay with us at Rivertown Inn.
