tag:blogger.com,1999:blog-82091583443762075052024-02-19T04:56:45.105-05:00The Red Hen BlogUnknownnoreply@blogger.comBlogger162125tag:blogger.com,1999:blog-8209158344376207505.post-61418607074618980232011-07-13T11:15:00.002-04:002011-07-13T11:20:49.463-04:00RefreshmentYou know how in the summer you hear people say, "It's too hot to cook?"<br /><br />I agree. That's why you should come to the Red Hen.<br /><br />This menu has "refreshing" written all over it.<br /><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">STARTERS</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Creamy Sweet Corn Soup 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">spicy fennel & cucumber chow chow, chives</span></p><br /><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Local Roasted & Raw Baby Beet Salad 10</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> fresh goat cheese, marjoram, arugula, almonds, truffle honey vinaigrette</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">‘Stonehouse Farms’ Field Green Salad 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">shaved fennel, cucumbers, herbs, flowers, coriander vinaigrette</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">‘Stonehouse’ and ‘Fox Ridge’ Farms Heirloom Tomato & Melon Salad 10</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">buffalo mozzarella, basil </span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">MAINS</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="font-size: 10pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">House Made Spaetzle Pasta & Sunny Side Up ‘Red Hen’ Egg 20</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> sweet corn, pole beans, oyster mushrooms, tomatoes, ricotta, anise hyssop</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Pan Seared Local Lamb Meatballs 23</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">cracked wheat salad, curried eggplant, cucumbers, tomatoes, watercress, pickled turnips</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> Rosemary and Garlic Grilled ‘Buffalo Creek’ Pork Blade Steak 24</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">panzanella of squash, beans, tomatoes, fennel, stone fruits, and herbs</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Caramelized Georges Bay Sea Scallops 25</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> summer corn succotash, confit new potatoes, chorizo, purslane, lemon emulsion</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 12pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Grilled ‘Buffalo Creek’ Short Rib Paillard 25</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">roasted new potatoes, summer vegetable ragout, basil flowers, thyme, balsamic molasses</span></p><span style="font-size: 14pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">DESSERT</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><br /></span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Cherry Tart 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">shortbread, amaretto cream, chocolate sauce, whipped cream</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Lemon Verbena Crème Brûlée 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">fresh fruit, made with our ‘Red Hen’ eggs</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Belgian Chocolate Bete Noire 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">fresh berries, chocolate ganache, whipped cream</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"> </span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Rose Geranium Panna Cotta 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Lemon curd, fresh fruit, toasted almonds</span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: bold; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Bread and Butter Pudding 8</span></p><p dir="ltr" style="text-align: center; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">salted caramel, whipped cream, toasted pecans, fresh fruit </span></p><span style="font-size: 11pt; font-family: Verdana; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"></span><br /><div style="text-align: center;"><span style="font-style: italic;"><span style="font-size:78%;"><span style="font-weight: bold;"><span style="font-family: verdana;">Our menu changes daily to incorporate the freshest, seasonal, and local ingredients.</span></span></span></span><br /></div>Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com5tag:blogger.com,1999:blog-8209158344376207505.post-9032113907022183582011-06-07T14:08:00.000-04:002011-06-07T14:08:17.556-04:00Foggy Ridge Cider/Broadview Ranch Dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrcc_JbJBC0hd55gOIqwV3CZh33TjlUsHnLgJ7Q1v-9sOaUm8TomgolaayZsrNx9HDGCUAa2sG_NbMGootVAxMOsrR9iVGzt6TKfZ3Uq_ZW9oBZIHrT_bcpM67NP4J3uWYmCi7NSaywLh/s1600/June+5%252C+2011.jpg"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrcc_JbJBC0hd55gOIqwV3CZh33TjlUsHnLgJ7Q1v-9sOaUm8TomgolaayZsrNx9HDGCUAa2sG_NbMGootVAxMOsrR9iVGzt6TKfZ3Uq_ZW9oBZIHrT_bcpM67NP4J3uWYmCi7NSaywLh/s400/June+5%252C+2011.jpg" /></a><div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8209158344376207505.post-49502541435027384592011-05-24T21:25:00.001-04:002011-05-26T14:05:40.494-04:00Foggy Ridge Hard Cider Dinner Thursday June 2nd<table bgcolor="#f2ee79" border="0" cellpadding="5" id="content_LETTER.BLOCK4" style="background-color: #f2ee79; color: black; font-family: Tahoma, Geneva, sans-serif; font-size: 8pt; margin-bottom: 10px; margin-top: 10px;" tabindex="0"><tbody>
<tr><td align="left" colspan="1" rowspan="1" style="text-align: left;" valign="top" width="100%"><div style="font-family: 'book Antiqua', Palatino; font-size: 11pt; margin-bottom: 0px; margin-top: 0px;">Please find below the menu for next Thursday's special dinner featuring Foggy Ridge hard cider and Broadview Ranch pork. <a href="http://www.foggyridgecider.com/" linktype="link" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank" track="off">Diane Flynt from Foggy Ridge</a> will be on hand to talk about her amazing ciders, and Collin has outdone himself with this paired menu, so we hope you'll be able to join us! </div><div style="font-family: 'book Antiqua', Palatino; font-size: 11pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="font-family: 'book Antiqua', Palatino; font-size: 11pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">Call us at <span class="skype_pnh_container" dir="ltr" style="background-attachment: scroll !important; background-color: transparent !important; background-image: none !important; background-position: 0px 0px !important; background-repeat: no-repeat no-repeat !important; border-bottom-color: rgb(0, 0, 0) !important; border-bottom-style: none !important; border-bottom-width: 0px !important; border-collapse: separate !important; border-color: initial !important; border-left-color: rgb(0, 0, 0) !important; border-left-style: none !important; border-left-width: 0px !important; border-right-color: rgb(0, 0, 0) !important; border-right-style: none !important; border-right-width: 0px !important; border-top-color: rgb(0, 0, 0) !important; border-top-style: none !important; border-top-width: 0px !important; bottom: auto !important; clear: none !important; clip: auto !important; color: #49535a; cursor: pointer !important; direction: ltr !important; display: inline !important; float: none !important; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 11px !important; font-style: normal !important; font-weight: bold !important; height: 14px !important; left: auto !important; letter-spacing: 0px !important; line-height: 14px !important; list-style-image: none !important; list-style-position: outside !important; list-style-type: disc !important; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; overflow-x: hidden !important; overflow-y: hidden !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important; page-break-after: auto !important; page-break-before: auto !important; page-break-inside: auto !important; position: static !important; right: auto !important; table-layout: auto !important; text-align: left !important; text-decoration: none !important; text-indent: 0px !important; text-transform: none !important; top: auto !important; vertical-align: baseline !important; white-space: nowrap !important; width: auto !important; word-spacing: normal !important; z-index: 0 !important;" tabindex="-1"> 540-464-4401</span> or <a href="mailto:reservations@redhenlex.com" rel="nofollow" shape="rect" style="color: blue; font-weight: bold; text-decoration: underline;" target="_blank">email us</a> today and we'll save you a spot. </div><div align="left" style="font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px; text-align: left;"><br />
</div><div align="right" style="font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px; text-align: right;"><strong> ---Stephanie, John, and the Red Hen team </strong></div></td></tr>
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<table bgcolor="#ffffac" border="0" cellpadding="5" cellspacing="0" height="520" id="content_LETTER.BLOCK16" style="background-color: #ffffac; margin-bottom: 10px;"><tbody>
<tr><td align="left" colspan="1" rowspan="1" style="font-family: 'book Antiqua', Palatino; font-size: 11pt; text-align: left;" valign="top" width="100%"><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>Thursday, June 2<sup>nd</sup>, 2011</b></span></div><div align="right" style="margin-bottom: 0px; margin-top: 0px; text-align: right;"><br />
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</div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 18pt;"><b> </b></span><span style="font-family: 'Baskerville Old Face', serif; font-size: 14pt;"><b>The Red Hen Swine n' Dine</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 14pt;"><b>With Foggy Ridge Cider & Broadview Ranch</b></span></div><div style="margin-bottom: 0px; margin-top: 0px;"><br />
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</div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>Quartet of House Made Charcuterie:</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">pate de champagne, mustard, scallion flat bread</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">porchetta di testa, capers, preserved lemon, kale</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">noix de jamon, pickled turnips</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">lardo, toasted walnut, wine caramel, thyme</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><i>First Fruit Cider</i></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><br />
</div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><br />
</div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>Chilled Pig Foot Salad</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">cucumbers, fennel, cilantro, turnip greens, pickled garlic & hot chile vinaigrette</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>&</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>Crispy Cracklin' and Blue Crab Lettuce Wrap</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">spring onion, maple hot sauce, blood orange</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><i>Sweet Stayman Cider</i></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><br />
</div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><br />
<span style="color: black;"><b>Grilled Brochette and Shenandoah Style Pon Haus</b></span></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">kidney, pancetta wrapped liver, loin, radish, cippolini onion, sage, cherry molasses</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>&</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><b>House Made Pork Meatball</b></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">asparagus, poached rhubarb, quail egg, mustard egg sauce, chervil</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><i>Serious Cider</i></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><br />
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<span style="color: black;"> <b>Crepes</b></span></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;">ricotta, strawberries, anise hyssop, candied bacon, lemon granita</span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><span style="color: black; font-family: 'Baskerville Old Face', serif; font-size: 12pt;"><i>Pippin Gold Cider</i></span></div><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;"><br />
</div><div align="center" style="font-size: 12pt; margin-bottom: 0px; margin-top: 0px; text-align: center;"><strong><span style="color: black; font-family: 'Baskerville Old Face', serif;"><i>$75 per person</i></span></strong></div><div align="center" style="font-size: 12pt; margin-bottom: 0px; margin-top: 0px; text-align: center;"><strong><span style="color: black; font-family: 'Baskerville Old Face', serif;"><i>Menu subject to change</i></span></strong></div><div><strong><span style="color: black; font-family: 'Baskerville Old Face', serif;"><i><br />
</i></span></strong></div></td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-79477896262398736762011-05-13T17:42:00.008-04:002011-05-13T18:27:13.107-04:00Yes, Virginia, There Really Is a Red HenActually, there are a couple dozen of them. They are a cherished part of our restaurant family.<br /><br /><div style="text-align: center;">Delivered to us in a cardboard box, almost two years ago:<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4BOb1xcw47dbGGupR0vE_2IUpzTr3naAO-vWTC8-a8PsjTvlxC8U7yX8aaZ_uh6LLDW13X3StQzy5Q2VW6uLoVi9eHfaT24vyi_llFJnJ8b6QZRJ694a6IkdOWS7SAXMW-28Fdvav5Q/s1600/IMG_1622.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4BOb1xcw47dbGGupR0vE_2IUpzTr3naAO-vWTC8-a8PsjTvlxC8U7yX8aaZ_uh6LLDW13X3StQzy5Q2VW6uLoVi9eHfaT24vyi_llFJnJ8b6QZRJ694a6IkdOWS7SAXMW-28Fdvav5Q/s320/IMG_1622.JPG" alt="" id="BLOGGER_PHOTO_ID_5606320830583061522" border="0" /></a><span style="font-style: italic;font-size:85%;" >So cute. I defy you to observe without melting a little.</span><br /></div><br />These twenty four New Hampshire Reds have thrived on hand-feeding, fresh air, and a lot of doting by us and our children.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_98Q7hhg5FmRCscv6gZ_6MfOBzlts2Gvk8VXytmPoytw2pCnaeKw5oWg7yHi2H-AhIMWX9_y2pzVJTCR3WyU_q7VKdOHM-XhxihPQid7xR4klLrrHNFCGAjNp1CSqY-Q01oDGcFl3VE/s1600/IMG_0416.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_98Q7hhg5FmRCscv6gZ_6MfOBzlts2Gvk8VXytmPoytw2pCnaeKw5oWg7yHi2H-AhIMWX9_y2pzVJTCR3WyU_q7VKdOHM-XhxihPQid7xR4klLrrHNFCGAjNp1CSqY-Q01oDGcFl3VE/s320/IMG_0416.JPG" alt="" id="BLOGGER_PHOTO_ID_5606321723797769746" border="0" /></a><span style="font-style: italic;font-size:85%;" >She looks cranky, but trust me, we should all have such nice lives.</span><br /></div><br />And today, the hens are fat and happy, and laying like there is no tomorrow.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtZri9mgmd9_SoDp9stqFq-85rEBlM0uk9G0dolL7UmfUIDvqG_nW2vVp-BA177ox1bUmzQhhqGlEEy5yNPirhr43o0miG-Zz7hGGR_i0EFlGB58M02U3YzaleLsjxR5vbW3RXMtbX8U/s1600/2011-04-09_11-15-30_361.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtZri9mgmd9_SoDp9stqFq-85rEBlM0uk9G0dolL7UmfUIDvqG_nW2vVp-BA177ox1bUmzQhhqGlEEy5yNPirhr43o0miG-Zz7hGGR_i0EFlGB58M02U3YzaleLsjxR5vbW3RXMtbX8U/s320/2011-04-09_11-15-30_361.jpg" alt="" id="BLOGGER_PHOTO_ID_5606322572595402130" border="0" /></a><span style="font-style: italic;font-size:85%;" >We are family. I got all my sisters with me.</span><br /></div><br />And oh! the eggs. You have never seen plumper, yellower yolks. These eggs star in several dishes, like Collin's frisee salads with poached Red Hen egg, or his handmade spaetzel and egg dish (with peas, spring garlic, oyster mushrooms, scallion, lemon ricotta & chervil), or Amanda's crème brûlée.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-QHOqh5Cd-ExS2CjENQRb2Z1imPm4yGU0TwBj0hSILgq1R9kLq5Ib7yWUeYzE8zL3db_A6q9sG-8S_VHnvNpGqNmnHX2-qbqiziLRI21L2bPT-sXIZK36zeqaKh-7C2oYQjjJSVjr_0/s1600/creme_brulee.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 305px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-QHOqh5Cd-ExS2CjENQRb2Z1imPm4yGU0TwBj0hSILgq1R9kLq5Ib7yWUeYzE8zL3db_A6q9sG-8S_VHnvNpGqNmnHX2-qbqiziLRI21L2bPT-sXIZK36zeqaKh-7C2oYQjjJSVjr_0/s320/creme_brulee.jpg" alt="" id="BLOGGER_PHOTO_ID_5606328505597413090" border="0" /></a><br /><div style="text-align: center;">Happy food from happy hens. Come in and see for yourself.<br /></div>Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-82402259691404036902011-05-11T17:24:00.000-04:002011-05-13T16:39:22.598-04:00"The Nut of the Ham"You learn something new everyday. Tonight's Red Hen Market Menu features something called "noix de jamon," which Collin tells me means "the nut of the ham." Think best part of a piece of pork, perfectly cured.<br /><br />I don't care what you call it, I call it delicious.<br /><br />Here's how it's playing this evening in our $35 Market Menu.<br /><br />1st course: a small plate of noix de jamon, brie, lavash bread <br /><br />2nd course: butter leaf salad with strawberries (picked yesterday by our friend Rodney), fennel, radishes, turnips with vinaigrette <br /><br />3rd course: rosemary & honey-roasted quail with grits, asparagus (also just picked), & walnuts<br /><br />I know it's 5:30 pm & you might already have dinner plans. But hey, there's always tomorrow.Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-61062898593060729722011-04-25T09:58:00.002-04:002011-04-25T10:06:31.788-04:00Tour de France Spring Wine Dinner<span style="font-weight:bold;">Tour de France Wine Dinner</span><br /> <br />Tuesday, April 26th<br />6:30pm<br />$55 per person <br /> <br /> <br /><span style="font-weight:bold;">Warm Goat Cheese</span><br />toasted hazelnuts, local butter leaf lettuce, strawberries, thyme vinaigrette<br /><span style="font-style:italic;">Bieler Pere et Fils Rose 2010</span><br /> <br /><span style="font-weight:bold;">Local Asparagus</span><br />poached red hen egg, garlic crouton, bean stew, fresh herbs<br /><span style="font-style:italic;">Domaine Vercheres Macon Villiages 2009</span><br /> <span style="font-weight:bold;"><br />Border Springs Farm Lamb Shank</span><br />peas, leeks, fiddlehead ferns, house made potato gnocchi<br /><span style="font-style:italic;">Lou Bar Rou Cotes de Venteaux 2007</span> <br /> <br /><span style="font-weight:bold;">Rose Geranium Panna Cotta</span><br />lemon curd, poached rhubarb, cocoa nib praline<br /><span style="font-style:italic;">Saint Hilaire Sparkling 2007</span>Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com1tag:blogger.com,1999:blog-8209158344376207505.post-89434636311380139722011-04-22T16:18:00.003-04:002011-04-22T16:26:58.799-04:00Maybe April is the tastiest month<span style="font-weight:bold;">April 2011 -- What's on the menu</span><br /><br />(We change our menus daily to incorporate the freshest, seasonal, local products available.)<br /><br /><span style="font-weight:bold;">BAR MENU</span><br />(4pm to 6pm)<br /> <br /><span style="font-weight:bold;">Basque Olives</span> 3<br /><br /><span style="font-weight:bold;">Roasted Medjool Dates & Smoked Virginia Bacon</span> 9<br />local watercress, toasted walnuts, blue cheese, truffle honey<br /><br /><span style="font-weight:bold;">Selection of Four Artisan Cheeses with House Made Lavash</span> <br />North American Selection 14 <br />European Selection 14<br /><br /><span style="font-weight:bold;">14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham</span> 12<br />reggiano cheese, fresh pear, cracked pepper<br /><br /><span style="font-weight:bold;">Artisan & House Made Charcuterie</span> 16<br />house pickled vegetables, grilled flatbread<br /><br /><span style="font-weight:bold;">Porchetta di Testa</span> 8<br />capers, preserved lemon, local baby kale, spicy poached rhubarb<br /><span style="font-weight:bold;"><br />House Made Pâté de Campagne</span> 8<br />pickled shallot, parsley, mustard, grilled flatbread<br /><span style="font-weight:bold;"><br />Grilled Local Asparagus</span> 9<br />house cured lambchetta, honey cured ‘Red Hen’ egg yolk, fennel yogurt<br /><br /><span style="font-weight:bold;">Soft Boiled Local Quail Eggs & Smoked ‘Surryano’ Ham</span> 6<br />mustard, chives<br /><br /><br /><span style="font-weight:bold;">DINNER MENU</span><br />(5:30pm to 9pm)<br /><br /><span style="font-weight:bold;">STARTERS</span><br /><span style="font-weight:bold;">Stone Soup</span> 7<br />celery root, rutabaga, leek, white beans, ham hock, local kale<br /><br /><span style="font-weight:bold;">‘Stonehouse Farm’ Spring Lettuce Salad</span> 8<br />herbed goat cheese, spiced pecans, coriander vinaigrette<br /><br /><span style="font-weight:bold;">14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham</span> 12<br />reggiano cheese, fresh pear, cracked pepper, arugula flowers<br /><br /><span style="font-weight:bold;">Roasted Medjool Dates & Smoked Virginia Bacon</span> 9<br />local watercress, toasted walnuts, blue cheese, truffle honey<br /><br /><span style="font-weight:bold;">Artisan & House Made Charcuterie</span> 16<br />house pickled vegetables, grilled flatbread<br /><br /><span style="font-weight:bold;">Selection of Four Artisan Cheeses with House Made Lavash</span> <br />North American Selection 14 European Selection 14<br /><br /><br /><span style="font-weight:bold;">MAINS</span><br /><br /><span style="font-weight:bold;">House Made Spaetzle & Poached ‘Red Hen’ Egg</span> 20<br />peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil<br /><br /><span style="font-weight:bold;">‘Maple Leaf Farm’ Duck Breast</span> 24<br />braised french lentils, local radish, blood orange, local radish greens, candied squash seeds<br /><br /><span style="font-weight:bold;">Roasted ‘Broadview Ranch’ Pork Jowl</span> 23<br />wade’s mill stone ground grits, creamy leeks, peas, local asparagus, local morel mushrooms<br /><br /><span style="font-weight:bold;">Pan Seared Carolina Shrimp</span> 24<br />leeks, sweet potatoes, house made potato gnocchi, pea tendrils, tarragon-white wine broth<br /><br /><span style="font-weight:bold;">Grilled ‘Buffalo Creek Beef’ Flat Iron Steak</span> 26<br />buttermilk mashed potatoes, ‘stonehouse farm’ turnips, turnip greens, preserved lemon, herbs<br /><br /><br /><span style="font-weight:bold;">DESSERTS</span><br /><br /><span style="font-weight:bold;">Lemon Tart</span> 8<br />shortbread, orange caramel, fresh citrus, whipped cream<br /> <br /><span style="font-weight:bold;">Rose Geranium Crème Brûlée</span> 8<br />made with our ‘Red Hen’ eggs & fresh rose geranium<br /><br /><span style="font-weight:bold;">Belgian Chocolate Bete Noire</span> 8<br />fresh strawberries, chocolate ganache, whipped cream<br /><br /><span style="font-weight:bold;">Bread and Butter Pudding</span> 8<br />salted caramel, whipped cream, toasted pecans, apples <br /><br /><span style="font-weight:bold;">Selection of Four Artisan Cheeses with House Made Lavash</span> <br />North American Selection 14 <br />European Selection 14Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-22219076415189164922011-04-19T14:03:00.000-04:002011-04-19T14:03:25.279-04:00Market Menu Returns!I just talked to Collin, and he and Amanda are planning on bringing back <b>Market Menu tomorrow night, Wednesday 4/20</b> in celebration of the reopening of the Lexington Farmers Market.<br />
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See you all at the market-- and hopefully also at the Red Hen soon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-36636064215256113242011-04-18T11:17:00.000-04:002011-04-18T11:17:14.908-04:00Upcoming at the HenDo not miss Cory Campbell live at Red Hen this Thursday, April 21, starting at 8:30. Collin is preparing a special bar menu for the evening, and of course you cane enjoy our specialty cocktails, craft-brewed beers, and exceptional wine offerings. $5 cover charge.<br />
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And Tuesday, April 26th we will have the next in our series of wine dinners. This one is the Tour de France, with four courses paired with great wines from around France. Starts at 6:30, $55. Call now for reservations: 540-464-4401Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-5708515716608684582011-04-13T11:44:00.004-04:002011-04-13T11:46:49.346-04:00from the pages of Southern LivingThe April issue of<i> Southern Living</i> exhorts readers to Savor the Shenandoah Valley, including dinner at the Red Hen, "where husband-wife team Collin Donnelly and Amanda Bertschi serve seasonal farmhouse fare like 'your grandmother's home-cooking if she had been eating at French Laundry.'"<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MsUHbC23U4koWQKdNeRyK6zIRqihjCEkDffcOGOa5yikKm1AtqJC-KeisjSivbzl37CjVFb4H8jaME-eCLmVZX3G1JZOX6VPou8SuWils1OTIcSWQSZG5pDP3sARBewT49buCLS3u4-P/s1600/SLsmall.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MsUHbC23U4koWQKdNeRyK6zIRqihjCEkDffcOGOa5yikKm1AtqJC-KeisjSivbzl37CjVFb4H8jaME-eCLmVZX3G1JZOX6VPou8SuWils1OTIcSWQSZG5pDP3sARBewT49buCLS3u4-P/s1600/SLsmall.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the little picture in the center, with Agnes Carbrey's paintings...</td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8209158344376207505.post-64714116715651873142011-04-09T15:14:00.004-04:002011-04-09T15:30:30.163-04:00Nom Nom<span style="font-weight:bold;">What's For Dinner at The Red Hen<br />4.09.11</span><br /><br /><span style="font-weight:bold;">STARTERS</span><br /><br /><span style="font-weight:bold;">Stone Soup</span> 7<br /><span style="font-style:italic;">celery root, rutabaga, leek, white beans, ham hock, local kale</span><br /><br /><span style="font-weight:bold;">Local Butter Leaf Lettuce Salad</span> 8<br /><span style="font-style:italic;">herbed goat cheese, spiced pecans, coriander vinaigrette</span><br /><br /><span style="font-weight:bold;">Maple Glazed Pork Belly</span> 10<br /><span style="font-style:italic;">pickled quail egg, baby kale, arugula flowers</span><br /><br /><span style="font-weight:bold;">14 Month Aged, Virginia Peanut Fed, Smoked ‘Surryano’ Ham</span> 12<br /><span style="font-style:italic;">reggiano cheese, fresh apple, cracked pepper, arugula flowers</span><br /><br /><span style="font-weight:bold;">Roasted Medjool Dates & Smoked Virginia Bacon</span> 9<br /><span style="font-style:italic;">local watercress, toasted walnuts, blue cheese, truffle honey</span><br /><br /><span style="font-weight:bold;">Artisan & House Made Charcuterie</span> 16<br /><span style="font-style:italic;">house pickled vegetables, grilled flatbread</span><br /><br /><span style="font-weight:bold;">Selection of Four Artisan Cheeses with House Made Lavash</span> <br /><span style="font-style:italic;">North American Selection</span> 14 <br /><span style="font-style:italic;">European Selection</span> 14<br /><br /><br /><span style="font-weight:bold;">MAINS</span><br /><br /><span style="font-weight:bold;">House Made Potato Gnocchi</span> 18<br /><span style="font-style:italic;">peas, spring garlic, oyster mushrooms, scallion, lemon ricotta, chervil</span><br /><br /><span style="font-weight:bold;">‘Maple Leaf Farm’ Duck Breast</span> 24<br /><span style="font-style:italic;">braised french lentils, local radish, blood orange, local bok choy, candied squash seeds</span><br /><br /><span style="font-weight:bold;">Roasted Rockbridge County Pork Loin</span> 24<br /><span style="font-style:italic;">wade’s mill stone ground grits, creamy leeks, peas, smoked bacon, oyster mushrooms</span><br /><br /><span style="font-weight:bold;">Braised ‘Buffalo Creek’ Short Rib Ragu</span> 24<br /><span style="font-style:italic;">buttermilk mashed potatoes, parsnips, mizuna bolts, preserved lemon, herbs</span><br /><br /><span style="font-weight:bold;">Pan Seared Rainbow Trout</span> 23<br /><span style="font-style:italic;">leeks, sweet potatoes, rye & country ham dumplings, pea tendrils, tarragon-white wine broth</span><br /><br /><span style="font-weight:bold;">Grilled Local ‘Buffalo Creek’ Beef Flat Iron Steak</span> 26<br /><span style="font-style:italic;">buttermilk mashed potatoes, mizuna bolts, fresh ricotta, carrots, radishes</span>Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-42342794318809176202011-03-14T13:12:00.000-04:002011-03-14T13:12:55.735-04:00Cheese, Charcuterie, Gnocchi, Crème brûlée<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjblYAffrA56Q7fNPOmZn-l9TE4X8TU236xyqxu1uahyphenhyphenJOvRPoXNJ9x8daJoA68jcV9R35LWfue7LTNXf0VcIV3KlduoNqmW81ahZTVP1f50brjJ6KlB7rBHgfNTXqE9RV_jWdHPTL9vaa/s1600/gnocchi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjblYAffrA56Q7fNPOmZn-l9TE4X8TU236xyqxu1uahyphenhyphenJOvRPoXNJ9x8daJoA68jcV9R35LWfue7LTNXf0VcIV3KlduoNqmW81ahZTVP1f50brjJ6KlB7rBHgfNTXqE9RV_jWdHPTL9vaa/s400/gnocchi.jpg" width="323" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTAzwEVkzSQMlHLokreVBjKA3dIBOSW0kfBTOMqxwUuuvFTbyAHpXU6eA3itRVKUAVRJy3eUA4gjYNc80ZfehxD0cPoFu827aW2uOsZ-e_q0wyw5n5EusT-Xb-IGQ4CX7WHFW0Whmm5ME/s1600/creme_brulee2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTAzwEVkzSQMlHLokreVBjKA3dIBOSW0kfBTOMqxwUuuvFTbyAHpXU6eA3itRVKUAVRJy3eUA4gjYNc80ZfehxD0cPoFu827aW2uOsZ-e_q0wyw5n5EusT-Xb-IGQ4CX7WHFW0Whmm5ME/s400/creme_brulee2.jpg" width="400" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8209158344376207505.post-78408989968765962432011-02-08T11:14:00.001-05:002011-02-08T11:16:42.830-05:00Valentine's Day Dinner!Monday, February 14<br />Two Seatings: 5:30 p.m. and 7:30 p.m.<br />Four Courses, $55 (optional wine pairing, $20)<br /><br /><span style="font-weight:bold;">Valentine's Day Menu</span><br /><br /><span style="font-style:italic;">First</span><br /><br />Selection of Artisanal Cheese & Charcuterie For Two<br />house made lavash crackers, pickled vegetables, mustard<br /> <br /><br /><span style="font-style:italic;">Second</span><br /><br />Potato Leek Soup<br />house cured pancetta, parsley, carrots<br /><br />Local Frisse Salad<br />lardons, soft boiled local quail egg, garlic croutons, chives, sherry vinaigrette<br /><br /><br /><span style="font-style:italic;">Main</span><br /><br />'Buffalo Creek' Beef Short Rib<br />garlic potatoes puree, confit root vegetables, gremolata, pan gravy<br /><br />Seared Sea Scallops<br />spiced sweet potatoes, brussel sprouts, braised local chestnuts, citrus brown butter sauce, crispy ham<br /><br />Roasted Rockbridge County Pork Loin<br />savory beer bread pudding, wild mushrooms, mustard greens, garlic cream<br /><br /> <span style="font-style:italic;"><br />Dessert</span><br /><br />Chocolate Peanut Butter Truffle Cake<br />tart cherry sauce, brulee marshmallow <br /><br />Winter Spice Cake<br />Local apple butter, maple cream<br /><br /><br />Call (540-464-4401) or email us today to reserve your spot!Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-10904678948720078922011-02-03T07:30:00.000-05:002011-02-03T07:31:17.751-05:00The News-Gazette Review 2/2/10<span style="font-weight:bold;">The Red Hen Brings Bold, Local Flavors To Downtown</span><br />by Chef M<br /><br />Nestled in downtown Lexington, you can find a quaint little eatery known as the Red Hen. Upon first glance, you may not know that the small red brick building could hold a restaurant that features wonderful creations by an innovative chef that is proud to bring customers the freshest of foods grown locally in the Shenandoah Valley. Farm-to-table cuisine is fast growing in the restaurant trade and the Red Hen has finally brought the concept to Lexington, so I had to see what they had accomplished.<br /><br />When I entered the quaint one-room restaurant, my eyes were immediately drawn to the ornately carved wood rafters and the open kitchen with two chefs. The menu was simple and the wine list, like its food, featured many local products. I was already growing in excitement for the upcoming meal. Afer I had finally decided on the Virginia made Foggy Ridge Sweet Staymen Cider, the server poured the crisp bubbly cider that had notes of vanilla with a hint of sweetness.<br /><br />To begin my meal, the chefs prepared their Country Style Local Duck and Pork Belly Pate. I am always a sucker for good pate and this was a delight to have in our historic town. The pate was a beautiful combination of the rich duck and fatty pork belly complimented with Zinfandel poached cranberries, grain mustard and grilled ciabatta. It was a perfect way to begin the evening as I continued to sip on my cider. Next, I was delighted with a plate of Sweet Potato Gnocchi. The perfect balance of the sweet potato in the gnocchi was highlighted by their bacon-onion jam. It was a tribute to the many ways pork can be manipulated to elevate a dish. Rounding off the appetizers, a plate of Seared Sea Scallops with celery root risotto was set in front of me. Well, let’s just say, it didn’t sit there long. The fresh scallops were perfectly cooked, keeping the rich creamy flesh tender and juicy. The celery root added a harmonious bit of crunch while the lemon emulsion enhanced the flavor of the scallop.<br /><br />After such appetizing starters, my mouth was watering for more. Typical to my love of pork and duck, I had the Oven Roasted Maple Leaf Farm Duck Confit and the Rockbridge County Herb Roasted Pork Loin. The duck was a beautiful creation that was not overly salty and perfectly combined with stone ground grits and braised red cabbage, finished off with a cranberry-pomegranate coulis that completely elevated the dish. The pork, perfectly cooked and tender, had glistening juice dripping from every slice combined with sweet potato cream, causing an explosion of flavor across the palate. The chef had paired the pork loin with my vegetable of the moment, the Brussels sprout. There are many misconceptions about Brussels sprouts, but cooked properly, such as the Red Hen’s version with pork belly and local chestnuts, they can be a titillating accompaniment to any dish.<br /><br />My final dish may scare many, but I implore you to expand your horizons. The Red Wine Braised Buffalo Creek Ox Tongue Stew was out of this world. Tongue is delicacy that I enjoy whenever it is offered on the menu and the Red Hen’s stew is a beautiful combination of the tender meat with local vegetables. You won’t regret trying it!<br /><br />The Red Hen is definitely a restaurant worthy of those featured in Food & Wine magazine and we are lucky that they are in our wonderful little town. I urge you to stop in and let the chefs amaze your taste buds.<br /><br />This is part of the February 2, 2011 online edition of The News-Gazette.Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-88380500008556336342011-01-28T10:27:00.001-05:002011-01-28T10:30:40.922-05:00From Thursday Night<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9Gdnc4S6Pwrfu0Ct5IKBNspY-iuQNkTSCYX0erI6fweXLm_lgjmYDIjnAv9pKl5AuptZxTjQHfG8bp40vxw5jLL9gbRygYvL3lncqQVg8UC7rECm3_NC2ZDJZi88yX8K_XpV-sx1iFuf/s1600/January+28%252C+2011.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9Gdnc4S6Pwrfu0Ct5IKBNspY-iuQNkTSCYX0erI6fweXLm_lgjmYDIjnAv9pKl5AuptZxTjQHfG8bp40vxw5jLL9gbRygYvL3lncqQVg8UC7rECm3_NC2ZDJZi88yX8K_XpV-sx1iFuf/s400/January+28%252C+2011.jpg" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a><br />
<div style="clear: both; text-align: LEFT;">Cory Campbell's performance was excellent, and the food was out of this world-- empanadas, Virginia peanuts cooked in duck fat and served with sage and sea salt, Polyface Farm chicken livers served on housemade beer bread toast...</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-25553737944480851502011-01-27T10:08:00.000-05:002011-01-27T10:08:25.866-05:00Music Tonight: Cory CampbellDon't miss our first foray into Live Music tonight. Singer-songwriter Cory Campbell will perform from 8:30-ish until 11. Special bar menu available. $5 cover. No reservations required for the music, but if you want to come in for dinner beforehand, please let us know by calling us on 540-464-4401.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-66554163040366460442011-01-24T14:25:00.002-05:002011-01-24T14:25:36.729-05:00Port, Cheese, MUSIC!<div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;">It's going to be a fun week at the Red Hen.</div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: arial, sans-serif; font-size: 11px;"> </span><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;">On Tuesday evening, we will be holding a CHEESE AND PORT TASTING.</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;">The weather forecast shows that any wintry precipitation will not pose a problem until early Wednesday, so come on down tomorrow night between 5 and 7 to try some wonderful artisanal cheeses and a few drams of warming port. You'll also have an opportunity to chat with local cheesemonger Meg Hall and Stan Davis from Roanoke Valley Wine.</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><em>The cost is $25 per person (payment by check or cash is encouraged).</em> </div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: arial, sans-serif; font-size: 11px;"> </span><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;">On Thursday night, we will try something completely new for us: LIVE MUSIC.</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;">Starting at about 8:30pm, we will have a very talented young singer-songwriter from Roanoke named Cory Campbell performing. Cory's music is blues-inflected rock, and it might remind you of John Mayer. This will be a solo, acoustic, unamplified performance. Come in to listen and have a drink and something to eat -- we'll be offering a special menu of small dishes.</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><em>$5 cover charge.</em></div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: 'book Antiqua', Palatino; font-size: 10pt; margin-bottom: 0px; margin-top: 0px;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-2203067181963122962011-01-17T14:48:00.000-05:002011-01-17T14:48:09.348-05:00Cheese and Port Tasting, Tuesday 1/25<h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message">Coming up: Port and Cheese Tasting<span class="Apple-style-span" style="font-weight: normal;"> </span></span></h3><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message"><span class="Apple-style-span" style="font-weight: normal;">Tuesday January 25th from 5 to 7</span></span></h3><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></h3><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message"><span class="Apple-style-span" style="font-weight: normal;">Just $25 to taste amazing artisan cheeses and a variety of port wines. Meg Hall of Cheese To You will be on hand to talk about the cheeses and Stan from Roanoke Wines will discuss the ports. </span></span></h3><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message"><br />
</span></h3><h3 class="UIIntentionalStory_Message" data-ft="{"type":"msg"}" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="UIStory_Message">Call (</span>540-464-4401) or <a href="mailto:reservations@redhenlex.com">email</a> us and let us know you're coming! </h3>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-34481881382562683212011-01-06T14:36:00.003-05:002011-01-06T14:38:31.638-05:00Documentary Exploring the Local Food Movement Comes to Hollins Feb. 23<div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;"><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 32px;">Roanoke, Va. – The farmers and chefs behind the effort to bring good food back to the table and health back to local communities are the focal point of the feature-length documentary <i>Ingredients</i>, which will be screened by producer and cinematographer Brian Kimmel on Wednesday, February 23 at 7 p.m. in Hollins University’s Richard Wetherill Visual Arts Center Auditorium. Admission is free.</span></div><div class="MsoNormal" style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;"></span></span></div><div class="MsoNormal" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;"> Narrated by Emmy Award-winning actress Bebe Neuwirth, <i>Ingredients</i> travels across the United States from the diversified farms of the Hudson River and Willamette Valleys to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins to show the collaborative work that has resulted in great tasting food and an explosion of consumer awareness about the benefits of eating local. </span></div><div class="MsoNormal" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0.5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;">According to <a href="http://www.ingredientsfilm.com/">the film’s Web site</a>, “Attention being paid to the local food movement comes at a time when the failings of the current industrialized food system are becoming all too clear. For the first time in history, our children’s generation is expected to have a shorter lifespan than our own. The quality, taste and nutritional value of the food we eat have dropped sharply over the last 50 years. Shipped from ever-greater distances, we have literally lost sight of where our food comes from and in the process we’ve lost a vital connection to our local community and to our health.</span></div><div class="MsoNormal" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0.5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;">“<i>Ingredients</i> illustrates how people around the country are working to revitalize that connection.”</span></div><div class="MsoNormal" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0.5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;">Mark M. Corcoran of <i>The Independent</i> said of <i>Ingredients</i>, “This beautifully made and photographed film’s very positive tone was the antithesis of last year’s <i>Food, Inc</i>., which was a scathing, but well-deserved, indictment of agribusiness. This fabulous and informative film will make you hungry and have you running to the nearest farmer’s market eager to eat what’s in season and grown locally.” Eric Shiapak of Examiner.com noted, “<i>Ingredients</i> was one of the most expertly crafted and most effective documentaries about food that I have ever seen.”</span></div><div class="MsoNormal" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: 0.5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 32px;">Hollins’ screening of <i>Ingredients</i> is made possible by the Darci Ellis Godhard Fund for Social Justice. For more information, call (540) 362-6451.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-89638935944982013212011-01-02T17:56:00.000-05:002011-01-02T17:56:30.318-05:00Happy New Year!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHikTMa75pJs19xBDBwWF30CtFSk0JbxUngzYGHDft1uq1NQ_6fH6yumTu-aikNGj0tx1KY_XTbOOFofuY1yC0y6PtjF7H9nMGxZfsJ2dgVjnF0Tm-xsyjogbBT20bqDLE3yJGslagAU0/s1600/DSC_0074.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHikTMa75pJs19xBDBwWF30CtFSk0JbxUngzYGHDft1uq1NQ_6fH6yumTu-aikNGj0tx1KY_XTbOOFofuY1yC0y6PtjF7H9nMGxZfsJ2dgVjnF0Tm-xsyjogbBT20bqDLE3yJGslagAU0/s400/DSC_0074.JPG" /></a><div style='clear:both; text-align:LEFT'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-34844035863121051272010-12-29T11:20:00.000-05:002010-12-29T11:20:39.977-05:00Still some availability for the 8:30p seating on New Year's EveThe 6pm dinner seating on New Year's Eve is now full, but we have a few tables left for the 8:30 seating. Call 540.464.4401 or email us at <a href="mailto:reservations@redhenlex.com">reservations@redhenlex.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-66779900824076638242010-12-26T23:37:00.002-05:002010-12-26T23:37:50.713-05:00Still haven't made New Year's Eve plans?<div align="left" class="Item" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: 'Lucida Handwriting'; font-size: 16pt; font-style: italic; font-weight: bold; margin-bottom: 0.0001pt;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 12pt; font-style: normal; font-variant: normal !important; font-weight: normal;">We still have some spots available for New Year's Eve, this Friday. Please call <strong>540-464-4401</strong> or <a href="mailto:reservations@redhenlex.com" shape="rect" style="color: blue; text-decoration: underline;" target="_blank">email us</a> as soon as possible to reserve a table. </span></div><div align="left" class="Item" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: 'Lucida Handwriting'; font-size: 16pt; font-style: italic; font-weight: bold; margin-bottom: 0.0001pt;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 12pt; font-style: normal; font-variant: normal !important; font-weight: normal;"><br />
</span></div><div align="left" class="Item" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: 'Lucida Handwriting'; font-size: 16pt; font-style: italic; font-weight: bold; margin-bottom: 0.0001pt;"><span style="font-family: 'Baskerville Old Face', serif; font-size: 12pt; font-style: normal; font-variant: normal !important; font-weight: normal;">Chef Collin Donnelly has prepared a spectacular prix fixe menu (see previous post), with seatings at 6 and 8:30 p.m.</span></div><div align="center" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: 'Times New Roman', serif; font-size: 10pt; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><br />
</div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; color: black; font-family: 'Times New Roman', serif; font-size: 10pt; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><span style="font-size: 12pt;">We hope you will make the Red Hen a part of your New Year's celebration.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-30546033219433758172010-12-20T15:21:00.003-05:002010-12-20T15:24:54.677-05:00New Year's Eve at The Red HenOn New Year's Eve, Friday, December 31st, please join us for dinner. We have a special prix fixe menu and seatings at 6 and 8:30 p.m.<br /><br />Four Course Menu $55 Per Person <br /><br />With Wine Pairings $75<br /><br /> <br /><br /><span style="font-weight:bold;">FIRST</span><br /><br /><span style="font-weight:bold;">Baby Spinach Salad</span><br />goat cheese, spicy pecans, cranberry-maple vinaigrette<br /> <br /><span style="font-weight:bold;"><br />SECOND</span><br /><br /><span style="font-weight:bold;">Virginia Oyster Stew</span><br />leeks, bacon, herbs, grilled foccacia <br /><br /><span style="font-weight:bold;">Paradox Farm Butternut Squash & Mushroom Risotto</span><br />shiitake mushroom, herbs, pomegranate, shaved comte cheese<br /><br /><br /><span style="font-weight:bold;">MAIN</span><br /><br /><span style="font-weight:bold;">Oven Roasted Maple Leaf Farm Duck Leg Confit</span><br />baked wades mill yellow grits, caramelized onions, mustard greens, wine poached cranberries<br /><br /><span style="font-weight:bold;">Herb Roasted Rockbridge County Pork Loin</span><br />rosti potato, braised red cabbage, apple-mustard sauce<br /><br /><span style="font-weight:bold;">Seared Sea Scallops</span><br />butternut squash, local chestnuts, brussel sprouts, garlic confit, caper-raisin brown butter vinaigrette <br /> <br /><span style="font-weight:bold;">DESSERT</span><br /> <br /><span style="font-weight:bold;">Orange & Almond Cake</span><br />almond brittle, medjool dates, white chocolate ganache<br /><br /><span style="font-weight:bold;">Belgian Chocolate Bete Noir</span><br />wine poached cherries, toasted hazelnuts, whipped cream <br /><br /><span style="font-weight:bold;">Lemon Shortbread Tart</span><br />citrus-ginger salad, whipped cream<br /><br /><br />Space is limited. Please call (540-464-4401) or email us to reserve your spot.Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-46244633015486194932010-12-16T15:57:00.000-05:002010-12-16T15:57:20.056-05:00Snowday Specials!<div class="im" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><div align="left" style="font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's a beautiful snowy day outside, and it's cozy and warm inside the Red Hen. The city has done a nice job clearing the streets, and conditions seem to be improving, so it promises to be a lovely night in historic downtown Lexington.</span></div></div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
<b><span class="Apple-style-span" style="color: #990000;">Tonight (Thursday) and Friday we will be open for business as usual starting at 5 pm. In addition to the regular menu (see below) Chef Collin is offering two Snowday Specials:</span></b></span></div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><br />
</div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><b><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Local Lamb Shepherd's Pie<span> </span>($18)</span></b></div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><b><i><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">mashed potatoes, side salad of fresh greens</span></i></b></div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><br />
</div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><b><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Buffalo Creek Flat Iron Steak<span> </span>($20)</span></b></div><div align="left" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-style: normal; font-weight: normal; margin-bottom: 0.0001pt; margin-top: 0pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><span class="Apple-style-span" style="color: #990000;">rosti potato cake, mustard greens, caramelized onions</span></i></b><br />
<br />
As an added incentive, we're offering anyone who comes in tonight or tomorrow a warming beverage of your choice--<em>on us!</em> </span></div><div class="im" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
Come downtown and enjoy the Christmas lights, the beautiful snow, and a memorable evening at the Red Hen. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8209158344376207505.post-16259150181554162932010-12-16T15:54:00.002-05:002010-12-16T15:57:23.400-05:00It's a beautiful snowy day outside, and it's cozy and warm inside the Red Hen. The city has done a nice job clearing the streets, and conditions seem to be improving, so it promises to be a lovely night in historic downtown Lexington.<br /><br /><span style="font-weight:bold;">Tonight (Thursday) and Friday we will be open for business as usual starting at 5 pm. In addition to the regular menu (see below) Chef Collin is offering two Snowday Specials:</span><br /><br />Local Lamb Shepherd’s Pie ($18)<br /><span style="font-style:italic;">mashed potatoes, side salad of fresh greens</span><br /><br />Buffalo Creek Flat Iron Steak ($20)<br /><span style="font-style:italic;">rosti potato cake, mustard greens, caramelized onions</span><br /><br />As an added incentive, we're offering anyone who comes in tonight or tomorrow a warming beverage of your choice—on us. <br /><br />Come downtown and enjoy the Christmas lights, the beautiful snow, and a memorable evening at the Red Hen. <br /> <br /><br /><br />Menu -- December 16 & 17, 2010<br /><br />STARTERS<br />Rappahannock River Oyster Stew 9/17<br /><span style="font-style:italic;">leeks, bacon, herbs, grilled foccaccia</span> <br /><br />Stone House Farm Roasted Beet and Greens Salad 8<br /><span style="font-style:italic;">herbed goat cheese, hazelnuts, mesclun, sherry vinaigrette</span><br /><br />Country Style Local Duck Terrine 10<br /><span style="font-style:italic;">zinfandel poached cranberries, grain mustard, blue sky baguette</span><br /><br />Selection of Four Artisanal Cheeses 14<br /><span style="font-style:italic;">house-made fig jam, blue sky baguette, toasted pecans</span><br /><br />Waller Farm Sweet Potato Gnocchi 10/18<br /><span style="font-style:italic;">bacon-onion jam, pear, vincotto, sage</span><br /><br />Seared Sea Scallops 12/24<br /><span style="font-style:italic;">celery root risotto, lemon emulsion, celery salad, piment d’espelette</span><br /><br />MAINS<br />Locally Foraged Wild Mushroom & Herb Risotto 18<br /><span style="font-style:italic;">chicken of the woods, oyster, and shiitake mushrooms, shaved comte cheese</span><br /><br />Oven-Roasted Maple Leaf Farm Duck Breast 25<br /><span style="font-style:italic;">french lentils, mustard greens, chestnuts, cranberry-pomegranate compote</span><br /><br />Pan Seared Wild Striped Bass 25<br /><span style="font-style:italic;">sautéed brussel sprouts, turnips, shiitake mushrooms, local chestnuts</span><br /><br /><span style="font-style:italic;">Herb Roasted Buffalo Creek Pork Loin 23<br />stone ground polenta, mustard greens, dried plums, walnuts, pancetta</span><br /><br />Grilled Buffalo Creek Ribeye 30<br /><span style="font-style:italic;">rosti potatoes, parsnips, white turnips, caramelized garlic, mustard greens</span><br /><br />DESSERT <br /><br />Belgian Chocolate Bête Noir 8<br /><span style="font-style:italic;">wine poached dried cherries, cream</span><br /><br />Bread and Butter Pudding 8<br /><span style="font-style:italic;">crème fraiche, salted caramel, toasted pecans, Nelson County apples</span> <br /><br />Lemon Tart 8<br /><span style="font-style:italic;">shortbread, tangerines, whipped cream</span><br /><br />Orange & Almond Cake (gluten & dairy free) 8<br /><span style="font-style:italic;">chocolate ganache, almond brittle, fresh orange</span>Stephaniehttp://www.blogger.com/profile/01319022673723884723noreply@blogger.com0