Seasonal, local and foraged ingredients influence new menu items

The long summer is drawing to a close.  It really seems to have flown by.  The summer bounty is still available and at peak ripeness.  We are enjoying a good supply of red tomatoes and also the ever popular heirloom tomatoes.  Heirloom means that seeds — in this case tomatoes — have been kept consistent over time. They have not been altered in any way to conform to the market demands.  Heirloom fruits and vegetables are harder to grow, however, the end result is much better. 

Late summer also brings some new things to SpringHouse like fresh figs, which we are using in a fig tart with almonds and vanilla ice cream featured on the Small Plates menu.  Scuppernongs, muscadines and wild mushrooms — such as Lobster mushrooms, which are a bright red-orange mushroom with a hearty flavor — are also new and exciting ingredients James and I are beginning to work into the menu.  Along with Lobster mushrooms, we are also getting beautiful Chanterelle mushrooms, both of which are used in our Mushroom and Corn Risotto with Seared Flounder. Fresh head-on shrimp from Mississippi have found their way into a Tena Payne bowl, and are featured in our Shrimp Boil with potatoes, corn and grilled bread for soaking up all those good flavors. You can find the Shrimp Boil on both of our menus.  Also found on the Small Plates menu is the homemade Slider Plate, which includes a small handmade hotdog with mustard and chow chow, oyster roll with chipotle slaw and hand cut french fries.

Cooking classes and a whole lot more
We have several fun things planned for the fall here at SpringHouse such as foraging classes, croquet and bocce tournaments, painting classes and cooking classes. The cooking classes will be held the third Thursday night each month in our open kitchen, and will focus on things like how to make homemade pasta and risotto, and how to roast the perfect chicken to name a few.  Space is limited, so sign up soon. The first class is slated for October 15th.  The cost for each class is $25 per person, and will include the class and hors d’oeuvres. Our upstairs kitchen will also be open for anyone that might want to grab dinner afterwards. View the calendar >