Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée

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Chestnut foam

Ingredients:
1 shallot, sliced
½ lb. peeled whole chestnuts
1 c milk


Procedure:
Sweat shallots in a saucepan over low heat until translucent; add chestnuts and cook 2 minutes. Add milk, bring to a boil, then remove from heat and steep for 1 hour. Blend and strain.

return to Slow-Roasted Venison recipe