Diamond Menu Winter 2013

LOX

BORSCHT

SALAD SPONGE

PIEROGI

COFFEE and DONUTS, CHICKEN POT PIE

EDIBLE TERRARIUM of CARROTS and SNAILS

BUILD-A-PLATE

GRILLED CHEESE ENCAPSULATED

FOIE GRAS with BABY ROOT VEGETABLES and NUT SOIL

APPLE TEA and SEA GRAPES

LANGOSTINE and DILL

SHRIMP NOODLES

HAND COURSE

OYSTER BAKE with JUNIPER and MUSHROOMS

CLAM and KRAUT

TURBOT and OAK LEAVES

LOBSTER, CASHEW, and EARL GREY

ROE with CHIPS

PORK PHO

SHANK and RELISH

KALE and BROWN SPICED SWEETBREADS

SMOKED BONE MARROW and FRENCH ONION SOUP

BEEF SHORT RIB with GOOD STUFF

BRIE and CARROTS

ROOT VEGETABLES for DESSERT and PINK PEPPERCORNS

ICE CREAM CONE

TEA PARTY

*subject to change but not much

Deer Menu Winter 2013

PINE CONE and MAPLE

ROUND PANCAKE

HANGING TERRIARIUM of GRANDFATHER'S FARM

POTATO, EGG, TRUFFLE, and TWIG

VENISON TARTARE and VINEGAR

QUEEN ANNE'S LACE and CATTAIL BROTH, ACORNS

TREE NEST

TROUT and LEEKS

1 PILL MAKES YOU LARGER

RABBIT and REDS

DUCK EGG, MUSHROOM, and FOREST FLOOR GREENS

49 degrees and 29 mintues NORTH/87 degrees and 4 mintues WEST

HEART, PICKLED VEGETABLE, and HAZELNUT

WILD RICE CRISPY TREAT

ROASTED BIRD and POTATOES

SPRUCE SODA

ELDERBERRIES and MILK

BIRCH, BLACK WALNUTS, and ROSEHIPS

FORAGING BASKET BITES

*subject to change but not much

Owl Menu at Elizabeth-WINTER 2013

PARSNIP concoction, by the GNOME, I think

TROUGH of TASTES

CARROT TEA

SAUSAGE GRAVY filled ROUND PANCAKE

CASHEWS and CARROTS

SMOKED TROUT and PARSLEY

SPICED TEA/TONGUE SOUP

HEN and EGG

HOMEMADE BRIOCHE and RABBIT TERRINE

PORK SKIN and CAULIFLOWER RAGU

SHORT RIB, BLOOD, and SWEET POTATO

MILK, HONEY and SMOKE AROMA

MIREPOIX

COOKIES

*subject to change...but not much

Diamond Menu Pics

Take a look!

Owl Menu Photos

Check them out here!

Deer Menu Photos!

Check them out here at Jen Moran Photography.

New Gatherers Cuisine

New Gatherers Cuisine is a term that I came up with while talking to a highly respected food loving friend of mine.  Because he believes my food to be "post-modern," or different than what has been done, and that it largely focuses on the land he suggested that I along with another out west are just a few in the United States to be doing cuisine such as this.  There is a food movement in the Nordic regions called New Nordic Cuisine.  He had said we were following in those footsteps so I said then I suppose we should coin the name for it here, thus after a few names being thrown out there, New Gatherers Cuisine was what we settled on.  While we don't have the actual manifesto written nor do we have the funding as they did for it truly to be a movement I think this is a lovely time for this focus considering it's become less and less taboo to eat foraged foods as people are largely becoming more conscious of what they eat and much more knowledgeable.  I grew up foraging and was use to cooking found mushrooms, cracking gathered nuts, so for me it seemed completely reasonable to have it incorporated into the cooking I did for others.  I also grew up in a house where mostly everything we consumed was from our garden, my mother constantly processing foods for the winter.  My favorite she said was peaches from our tree that she canned with simple syrup.  Our pantry was wall to wall Ball Mason jars.  I think it is Maya Angelou that says something to the effect, you don't have to go further than your own backyard to tell a good story.  This is also true I think for the story of food.  So I do gather some of our cuisine,  I preserve a large amount of the gathered and farmed cuisine, other gatherers or foragers and hunters work with me, and we are highlighting as best we can some of those items.  They are gathered, far and wide as well as close but rural, and all from lands were they can be rightly collected.  We serve what we know.  We preserve what we can.  But this is not all we do.  This is just one facet of Elizabeth Restaurant.  We use local and/or organic produce, serve antibiotic/hormone free meats,  cure, salt, and pickle our own items.  We tried to remain as sustainable and local as possible.  We know exactly what we are going to serve each week to our guests so that we have as little waste as possible. We are and intend to be as earth conscious as possible.  We are still a work in progress as we navigate our best avenues.
However, New Gatherers Cuisine has a larger meaning to me, to us.  It has always been that fine dining establishments have a flair of pretense, stuffiness, and separation by space.  We've purposefully eliminated all of those elements.  I wanted to open a restaurant that was all of who I am, all of who Elizabeth was.  The gathering goes beyond food and it's the gathering of people.  I wanted guests to come into Elizabeth and feel like they were in my home.  I wanted them to feel more than welcome.  I also wanted them to experience dinner as a party.  I wanted guests to meet new people, eat near one another as a family.  I want strangers to become family, just for a few moments in time.  I feel interaction with each other, even strangers around food allows one to feel enchanted. With all the Internet and connectedness yet separation I think this is a lovely way for people to be face to face.
New Gatherers Cuisine means so many things to me and I believe it's working.