Follow up to “Spring” Menu – The Photos

Well we made it through another amazing Dinner service for the second [ Salt / Water ] Spring dinner menu.  Again the support was amazing from everyone who attended and those who couldn’t get seats, we will make it up to you all.

I took some lovely photos of the food this time, more than last time.  If anybody has any photos to share please email them to me and I will make sure you get some credit.

[ Pistachio ] course

pic of the [ Flower / Citrus ] course

Roasted and marinated beets, Malt “soil”, local goat cheese “sorbet”, local beet shouts, beet-balsamic reduction.

 

Below are some more links from my Instagram, please follow if what to see more pics of some lovely food. http://instagram.com/driftlessfood

[ Pistachio ]Pistachio cake with dark chocolate, toasted nuts, and meringue

[ Flower / Citrus ] Cauliflower puree, grapefruit segment, artichokes two ways, rose hip reduction, violets

The [ Flower / Citrus ] had to be my favorite course of all. Amazing tastes and so very beautiful. Recipe soon.

Some of the nice wine we had.

 

Many thanks,

[ Salt / Water ] staff

“SPRING” menu for April 7th Dinner

saltwater Spring Menu

Above is a link for the newest menu for the “SPRING” menu on April 7th, 2013.  We will be featuring both a Regular Menu and a Vegan Menu as well, for all our lovely and friendly Vegan guests.  The seating will be at 5:30 and 7:45 pm and the cost of the dinner will again be 38. for the Regular Menu and 35. for the Vegan Menu.  There will also be a possible Wine pairing as well, with details to come soon.  Please email Driftlessfood@gmail.com with your time and menu preferences.  Remember space will be limited and all reservations are on a first come and first served basis.  Again thank you all for your support and time.

[ Salt / Water ] staff

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Photos from First Dinner

Chef welcoming Diners

Fresh Whipped Cheese Curds with Aged Cheddar, Pumpernickel, Cheddar “Crumble,” Crispy Beef Thread, Fresh Chervil

Seared Sous Vide Cornish Game Hen Breast, Duck Fat Poached Leg, Olive Oil Poached Potato, Natural Jus, Upland Cress

Credit: All Photos from Julie Berg-Raymond

First Menu Pic

First pic of [HOME] dinner menu

“Home” — First Dinner March 17, 2013

The First dinner for [ Salt/ Water ] is ready to go.

This upcoming Sunday night we will feature a 4 course meal for $38. per person with the central theme “Home.”

For the first round we will not be able to offer alcohol with the meal, so BYOB for this first time. We will have coffee, juice, soda, etc available to go along with the meal included with price.

Unfortunately we will not have a Vegan option to go along with the dinner for this first round, however items can be made Gluten Free if necessary. Please note if you would like this option.

We will only have 30 seat available for the first round of dinner, 15 at 6 pm and another 15 at 7:45 pm, please note your preference.  It will be first come, first served.

Please email Driftlessfood@gmail.com with subject title SALT/WATER and please note which time you would prefer, how many people and any food allergies.

Thank you and full menu to come soon.

Justin and the rest of the [ Salt / Water ] crew.

Open for Business

Welcome to the first of hopefully many enjoyable meals to come.  [ Salt / Water ] is a small pop up restaurant that will be located in the space of La Rana Bistro on select Sunday nights.  The idea is to serve a multi course meal [ 3-5 courses ] centered around a main “theme,” such as Italian, Home, Pork, etc…  We will only be taking reservations for the meals ( for the time being) to keep out costs [ and yours] low and affordable.

[ Salt / Water  ] represents a mathematical equation of water and salt equals tasty food.  From the simple act of adding {salt} to a boiling pot of {water} to season your pasta to the act of combine {salt} and {water} to form a brine to make your food tastier and more succulent. The prevalence of {salt} and {water} is so strong in our ability prepare delicious it forms the basis of most recipes.  We {salt} food in advance and during cooking to draw out the hidden flavors of each food ingredient.  Most cooking is just the process of removing or adding {water} to food items to produce edible meals, just think of trying to eat a raw winter squash over one that is roasted/caramelized in high oven ( this would be the process of removing {water} through evaporation) or juicing said winter squash ( this would be the process of removing the pulp material from the “flavored” {water} of the vegetable).  Thus this simple equation is the groundwork for all cooking and we hope to highlight in our meals.
Now it is our hope that you will follow us on this adventure and that all of us will learn more and enjoy some tasty food.