Craigie's Road Less Traveled CLass announced: may 6th

When you visit Craigie on Main, do you salivate over the bone marrow?  Wonder how we cook it to meat-buttery perfection?  Ask for "funky" stuff on your tasting menus?  Find yourself wishing  you could cook some of this stuff at home? 

If this rings a bell, we have the perfect class for you!!!  On Saturday, May 6, Chef Tony Maws will teach a class on food and drink from "The Road Less Traveled".  He will demonstrate how delicious the lesser-known parts of animals can be, and he'll teach you how to prepare and cook them.  Tongue, liver, bone marrow, and oxtail will all be covered in our hands-on cooking class.  Of course, it will not just be new food dishes that you encounter on "The Road Less Traveled".  As an added bonus, Craigie on Main Wine Guru Carl York will introduce you to some of the funkier wines out there, many of which are, indeed, quite literally,  reached only by a road less travelled. 

Included in this roll-up-your-sleeves learning experience will be a offally-good Four-Course Lunch with wine pairings included. 

A big part of true sustainability comes from not wasting anything and using all parts of everything we grow. It's a practice many don't follow today, but one to which we at Craigie are committed. ( And, just by the way, it's the same one that Grandmothers have practiced for centuries.)  British Chef Fergus Henderson (who ought to know) summed it up well. "Once you knock an animal on the head, it is only polite to eat the whole animal." 

The Road Less Traveled Class

Saturday, May 6

10:30a-1:30p

Offal, wine, lunch and recipes included

Treat yourself to brunch: Mother's day

Join us on May 14th to celebrate mom's everywhere. This year we are offering a three-course prix fixe menu for $50, created by our Head Chef & Owner Tony Maws and our Chef de Cuisine Chris McMullan. The Mother's Day Brunch menu is still awaiting final touches, but a sample is shown below. 

Sample Brunch Menu

First

Champagne Mango Smoothie

or

House-made Muesli, citrus and pistachio salad

 

Entree

Matzoh Ball and Chicken Confit Hash

slow cooked egg, jus de volaille

or

Creamy Anson Mills White Corn Grits

Florida rock shrimp and ham ragout, slow cooked egg

or

Braised Rabbit and Rabbit Sausage Posole Rojo

or

Slow-Roasted Maine Lamb Leg

chermoula-roasted carrots, fried farm egg

or

House-Smoked Salmon

spring vegetable glacee, hollandaise, brioche

or

Purple Wheat Toast

avocado mash, white asparagus and baby chicory salad, hazelnut vinaigrette

 

Dessert

Coffee and Cardamom Flan, amaro-soaked dates, chocolate-sesame cookie

or

Saffron Rice Pudding, malted matzo streusel, mango-turmeric sorbet

 

 

Make a Reservation

Powered By OpenTable