Summer Beer Dinner with Grist House Craft Brewery

Feature Beer

Thursday, July 20th at 7 pm

grist house brewing

Join us as we welcome back Grist House Craft Brewery to the Hartwood Restaurant.  We will be joined by Kyle Mientkiewicz and Brian Eaton, owners of Grist House Craft Brewery located in Millvale.  Each of the four course offerings will be paired with fabulous cuisine from Executive Chef Jonathan Holzer.

1st Course

Smoked Corn Bisque with Bacon Corn Salsa, Green Chili Coulis, and Popcorn Garnish

Grist House Hazedelic Juice Grenade

Get ready to pull the pin on this hazy New England-style IPA that explodes with creamy flavors

2nd Course

Seared Salmon with Fried Oyster, Zucchini Blossom, and Hops

Grist House Undead Unicorn

A mythical hybrid potion of a hoppy pale ale and an easy drinking wheat beer

3rd Course

BBQ Duck with Southern Grits, Red Beans, Mustard BBQ, and Chicarrón

Grist House Fire on the Hill

A crisp amber IPA with really juicy, tropical flavors and grassy/floral notes. Very smooth!

4th Course

Spent Barley Granola Bar with Accoutrements

Grist House Crouching Porter Hidden Chocolate

$55 per person – Reservations Required – Seating is Limited

Lobster Fest 2017 – August 15th through August 26th

lobster fest

Lunch and Nightly features for two weeks (August 15th through August 26th) 

Lobster Appetizers, Lobster Entrees, Special Summer Desserts

A great end of summer celebration!

Menu Coming Soon!

Curried Carrot Ginger Soup – Enjoy some today!

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8 Carrots, Peeled and Small Diced

2 Ribs of Celery, Small Diced

1 Small Onion, Small Diced

1 tablespoon Ginger, minced

Combine all in heavy bottom pot and sweat the vegetables without browning until soft. Then add the following spices. continue cooking the spices until aromatic.

1 small cinnamon stick

2 tablespoon Dry Curry

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

1 Bayleaf

Continue cooking the spices until aromatic.

Cover with water (about a quart) and simmer for 25-30 minutes. Puree in a blender or food processor until smooth. Adjust seasoning with salt and additional curry powder if needed.

Salt to taste

Garnish-Fine shred 2 carrots and combine with a ¼ cup of shredded coconut. Toast in oven for 15-20 minutes on 325 F.

Hartwood Restaurant Soda Bread Recipe

soda-bread-article

This is the bread we feature in our restaurant each day.  Come in soon to enjoy some!

Ingredients

Nonstick vegetable oil spray

2 cups all purpose flour

5 tbsp. sugar, divided

1 1/2 tsp. baking powder

1 tsp. salt

3/4 tsp. baking soda

3 tbsp. butter, chilled, cut into cubes

1 cup buttermilk

2/3 cup raisins

Preheat oven to 375 F.  Spray 8-inch diameter cake pan with nonstick spray.  Whisk flour, 4 tbsp sugar, baking powder, salt and baking soda in large bowl to blend.  Add butter.  Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture.  Add buttermilk.  Gradually stir dry ingredients into milk to blend.  Mix in raisins.

Using floured hands, shape dough into ball.  Transfer to prepared pan and flatten slightly (dough will not come to edges of pan).  Sprinkle dough with remaining 1 tbsp sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.  Cool bread in pan 10 minutes.  Transfer to rack.  Serve warm or at room temperature.

Julia Child’s Cherry Clafouti Recipe

Julia Child's Cherry Clafouti

This recipe was featured at our August tasting that celebrated Julia Child’s birthday.
It was paired with a Chateau Bastor Lamontagne Sauternes, Bordeaux, 2007.

Ingredients
1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

Directions:
1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm.
Servings: 6-8 for dessert, 4 for breakfast.

Read more at: http://www.food.com/recipe/julia-childs-cherry-clafouti-239454?oc=linkback

Book Your Next Event With Us!

party setup

Reserve your next party with us.  We have intimate settings for gatherings large and small.  Baby showers, retirement dinners, any special occasion where you want the attention to detail that comes with throwing a successful event.  

Call today!