June 10, 2019
We have some great seasonal specials this week at Ten Depot Street. Chef Bill is preparing Alaskan Rock Cod with Fresh Mango Salsa which will run Tuesday through Thursday.
We have fresh local rhubarb for the daily desserts. There are many amazing rhubarb desserts. My favorite that we make is the Rhubarb Cream Cake, a recipe that we got from the Observer twenty years ago.
We have a few Morel Mushrooms for the beginning of the week, So far this year the Morels have been hard to find. Hopefully with the nice sunny weather after the rain, we will see more this week.
For some extra spice, try our Blue Plate Special this week, Paul Prudhomme's Shrimp Creole. Paul Prudhomme in his New Orleans restaurant, probably made the best Shrimp Creole in the whole US. The version that we make is a little toned down, but still true to his recipe.
Last week we introduced our new menu at Ten Depot Street. We have dropped some items and have put others in their place. Our Appetizers are completely different. Our new appetizers include a delicious Warm Artichoke Dip with Baguette from Knead's Bakery and Tenderloin Beef Kabobs with Whiskey Glaze. Both have been a big hit. We plan to change the appetizers seasonally.
A week from Thursday, June 20, we will have a big party celebrating Kevin Boylan's retirement from bar manager at Ten Depot, complete with music by the reggae band Naughty Pine and super burger specials.
Congratulations to all the EOU students who are graduating on Saturday!
Blue Plate Special
Blue Plate Special: Shrimp Creole, rice, green salad, bread
(served Monday through Friday)