Tag Archives: Relais & Chateaux

Skillet Corn Bread

Posted on December 27, 2014 by Kingsbrae

[NEW YEAR’S UPDATE. Serve this golden cornbread with a heaping helping of Hoppin’ John on New Year’s Day for a healthy and prosperous year filled with luck. Unfamiliar with this Southern dish? Just mix up a batch of savory black-eyed … Continue reading →

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Marrakesh Meandering

Posted on November 16, 2014 by Kingsbrae

Cruciferous vegetables, chicken suprême, lemons, tomatoes, olives…unlikely combinations, but legit ingredients all in Daniel Bouloud’s tagine recipe. We were wondering about a mid-autumn Sunday dinner when thanks to Sam Sifton’s recent New York Times article, everything fell into place. By … Continue reading →

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So what’s in the bowl?

Posted on July 24, 2014 by Kingsbrae

We chose our salad greens [and reds and magenta’s and ruby’s and copper’s]  for taste, color & texture. Starting at the greenhouse, there’s lots of cruciferous fireworks with arugula, tat soi & mizuna. Magenta spreen is a favorite and just … Continue reading →

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Duck Phat

Posted on June 29, 2014 by Kingsbrae

The Foie Gras vein you see in Topside Tavern’s Rustic Pork Pate is from Le Ferme du Diamont here in New Brunswick. This is another way we support our local farm and field producers. The appetizer is served with grainy … Continue reading →

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Coming in May

Posted on March 23, 2014 by Kingsbrae

Spring may be taking its time this year, but our greenhouse is loaded with young edibles that will all be featured when Topside Tavern opens in May. Spicy herbs, tender shoots and greens are well underway. The Club Room Bar … Continue reading →

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Community Cook Kitchen

Posted on February 12, 2014 by Kingsbrae

It happened like this. Several of us are sitting at a very nice restaurant and there are a lot of blank stares around the table. The menu is, shall we say, daunting. Lots of courses described with words, which few, … Continue reading →

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