New Year, New Menu — WARMTH

“Food for the body is not enough.There must be food for the soul.”
Dorothy Day

Wow… 2013 really amped up fast. I just realized I haven’t even posted the last two dinners we had in October and December. Not to mention the wonderful article that was written about us in Edible Iowa River Valley by the great and gracious Renee Brincks. I’ve included a link below,
http://edibleiowa.imirus.com/Mpowered/book/viowa2013/i4/p30

So here we are in this current sub-zero temperatures ( as of this evening, -13 Degrees F with -35 Degrees windchill…. brrrr…) and we here at [ Salt / Water ] are ready to crank out some delicious food to take your mind off the winter. So we hear are thinking of warming foods for the soul and while we would typically go the route of old school comfort food classics, i.e. casseroles, hearty soups, braised meats, etc… Instead we are thinking south of the border, beaches, rainforests, bright sunshine and seafood, not so many calories after the holidays. So our theme for this round is WARMTH. A 4 course meal for $35 per person with two seating at 5:30pm and 7:30pm. We will only have BYOB for drinks that night.

[ Amuse Bouche ]
Warm Soup of Roasted Red and Yellow Pepper with Lime Zest

[ Ceviche / Shrimp ]
Cooked and Marinated Wild Caught Gulf Brown Shrimp, Blue Swimming Crab, Cucumber Gelee, Meyer Lemon Granita, Pickled Red Onion, Roasted Cherry Tomatoes, Chili

[ Thai / Red Snapper ]
Sous Vide Poached Red Snapper, Sambal, Ginger, Basil, Housin Baby Bok Choy, Crispy Fish Skin, Coconut Rice

[ Tequila / Chantilly ]
Tequila Babas, Whipped Cream with Fleur de Sel, Lime Zest, Caramel

We will make changes for dietary restrictions if given enough notice, 24 hrs please include in reservation.

So please sign up for this upcoming Sunday for a glorious night of WARMTH. Please email your reservation at Driftlessfood@gmail.com with the number of guests, time slot and any dietary restrictions. Thanks in advance and can not wait for the weekend!
[ Salt / Water ] Staff

P.S. Look forward to more on the blog soon! Yes I promise to keep this more up to date with recipes, reviews and techniques in the upcoming months.

Final Menu for Round 7: Totally Local Summer

Below are the final details for the menu of Round 7

[ Lots of Herbs / Turnover ]
Warm from the Oven Butter Turnover, Fresh Goat Cheese Flavored with Thyme, Bacon, Smoked Apple Jam, Thyme, Rosemary

[ Tomato / Salad ]
Roasted Heirloom Tomato Custard, Chilled Cherry Tomatoes, Tomato Water, Basil Coulis, Micro Sprouts

[ Sweet Corn / Soup ]
Chilled Raw Sweet Corn Soup, Pickled Fennel and Summer Squash, Goat Cheese Mousse, Fried Fennel Fronds

[ Pork Confit / Ratatouille ]
Pork Tenderloin Poached in its Own Fat for 12 Hours, Roasted Eggplant, Tomato, Summer Squash Gratin, Herb Jus, Roasted Garlic Puree

[ Puff Pastry / Summer Fruit ]
Honey Glazed Puff Pastry with Multiple Local Fruit Jams

This entire menu for only $45 per person. Wine/Drink pairing will also be available as well. More details on that soon. Please note the menu can be made Vegan or GF with advance notice.
Please send your reservations to Driftlessfood@gmail.com with note of preferred time [ 5:30 pm or 7:45pm ] and if you have any food allergies. Please note that space is limited and reserved as first come, first served.
Many thanks in advance,
[ Salt / Water ] staff

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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