|Chefs corner week of jan 31 2011|
Monday, January 31, 2011
Hello from the kitchens of the Galaxy.
Seems that there is always something going on here at the Galaxy!
Cabin Fever....come on out and have some fun.
Two bands, plenty of room to dance and enjoy a beverage, and some of our most popular sandwiches...pulled pork, marinated chicken and a brat with sauerkraut.
Superbowl....HD viewing for the big game and menu specials all day long.
Valentines' Day....make your reservations asap!
There will be some exciting dinner specials throughout the Valentine's weekend:
A Porterhouse steak (the perfect combination of Strip and Filet) big enough for two which will be carved at the table for you and your significant other.
Oven roasted Tenderloin with our marvelous green peppercorn demi glace paired with a lobster tail....
My scallop risotto with a pea and fennel reduction (one of my favorites!!)
Speaking of reductions and sauces, did you know that we make all of our sauces from scratch here at the Galaxy?
Beurre Blanc, Bearnaise, Wing sauce, chicken stock, demi glace etc... all are made with the utmost care by a group of culinarians that I am very proud to call my staff and friends.
Caramel chili sauce that we use with our Tempura shrimp, Scallion oil and tomato vinaigrette which adorn our famous crab cake, tangy Argentinian Chimichurri (I recommend this on the Sea Bass!!)....the list goes on and on and on.
I recently looked through a popular "chef" magazine and was flabbergasted to see that the recipes they had were not from scratch at all!!
Pre-prepared bases, store bought sauces and the like, were all through the pages of this magazine.
In a world of shortcuts I am very proud to be involved with a kitchen and crew that take the time to do it "old school".
Best to you and yours,
Chef Angus and the Culinary staff of the Galaxy.