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| slow food tour de farm |
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Slow Food First Coast's second annual Tour de Farm is coming up on April 22nd. If you didn't take part in last year's event, it was big, and this year's is turning out to be massive! Twenty farms all over north Florida will be welcoming visitors to see what they're all about, and most of the farms will have a local chef or two on hand preparing lunch using local, superfresh ingredients. Our partners at Black Hog Farm down in East Palatka will have Joel Salatin
of Polyface Farm on hand as a special guest. All the farm tours are free. If you're planning to visit Black Hog, purchasing advance tickets for lunch is highly recommended and you can do so by clicking here.
That evening, we'll have Mr. Salatin at Orsay as a special guest for a four course dinner. The menu will be a truly "in the moment" collaboration between Executive Chef Brian Siebenschuh (that's me) , Chef de Cuisine Karey Sottile, and Pastry Chef Michael Bump
of Orsay; and Executive Chef Guy Ferri of our under-construction Five Points restaurant, Black Sheep. Intuition Ale Works will be providing beer pairings with each course, and chicken and eggs from Black Hog will definitely be integral to the menu. What's so cool about that, you ask? Chickens actually love eating the "spent grain" that's left over after brewing a batch of beer, and spent grain from Intution makes up a sizable portion of the Black Hog chickens' diet.
Tickets for the dinner are limited and may be purchased here.
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| Yes, We're Open Tonight |
We've always been closed on Mondays, and it's been nice having that as a day to re-stock the kitchen after a busy weekend, fix things that broke, and maybe even take a day off once in a while; but the number of cars that were coming in and out of the parking lot every time I was there on a Monday made it clear that you wanted us to be open, so...
Orsay is now open for dinner every night of the week!
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| Spring Menu |
We've rolled out the first phase of our spring menu. Don't worry, the fries are the same, and there would be a riot if we changed the Eden Farms pork chop dish, so there aren't a ton of new items, but the stuff that IS new is fantastic. Pan seared Black Hog farm chicken breast with leg & thigh confit, Parisian gnocchi, roasted tomato, Swiss chard, and poultry jus... Sea scallops with risotto, arugula puree, raw fennel & arugula salad, and lemon walnut vinaigrette... And more Eden Farms pork, this time as rillettes with a sour cherry marmalade...
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| Easter Brunch |
You know you want to come in for Easter brunch, but brunch at Orsay is always so crowded, right? Well, we make an exception and take reservations for brunch twice a year - Easter and Mother's Day. If you haven't checked your calendar lately, Easter is THIS COMING SUNDAY, April 8th, and we're filling up fast. If you've never been in for brunch, check out the menu here, and then immediately proceed here and book your table online!
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