Monday, June 25, 2007
I can't believe what happened in wrestling today.
Chris Benoit was the best wrestler in the world.
Chris Benoit was the best wrestler in the world.
Greetings All!! Hope everyone is staying cool and drinking plenty of fluids cos it's gonna be a hot one.
Canal Street has walls again! YEA! We may be open by the end of summer, or the very beginnings of autumn.. but we will will open before the holidays for sure.
Just to get the crowd salivating here are some of my specialties:
Canal Street Chop Salad: Radicchio, romaine, baby greens & fresh herbs, tossed together with tomatoes, cannellini & kidney beans, fresh mozzarella & English cucumber & Red wine vinaigrette
Braciole: Slowly braised in our house sauce beef roulades filled with spinach, pine nuts & Parmesan
Stuffed Pork Chop: 12 oz boneless chop filled with apricot-cranberry stuffing,Roasted green beans & honey bourbon glaze
Porcini Salmon: Pan seared wild salmon encrusted with fine porcini mushroom powder, & compound butter
I can't wait to present this to the locals! It's going to be a lot of fun and interesting to see what kind of reception we get in Ripon.
I will keep posting til we open.
Sometimes, this doesn't even sound like me...I am happy. Strange the shameless plugs that I give myself...Givin myself props. I am really excited about the restaurant. It is my own. My interpretations of their vision is coming to fruition. Again.
Canal Street has walls again! YEA! We may be open by the end of summer, or the very beginnings of autumn.. but we will will open before the holidays for sure.
Just to get the crowd salivating here are some of my specialties:
Canal Street Chop Salad: Radicchio, romaine, baby greens & fresh herbs, tossed together with tomatoes, cannellini & kidney beans, fresh mozzarella & English cucumber & Red wine vinaigrette
Braciole: Slowly braised in our house sauce beef roulades filled with spinach, pine nuts & Parmesan
Stuffed Pork Chop: 12 oz boneless chop filled with apricot-cranberry stuffing,Roasted green beans & honey bourbon glaze
Porcini Salmon: Pan seared wild salmon encrusted with fine porcini mushroom powder, & compound butter
I can't wait to present this to the locals! It's going to be a lot of fun and interesting to see what kind of reception we get in Ripon.
I will keep posting til we open.
Sometimes, this doesn't even sound like me...I am happy. Strange the shameless plugs that I give myself...Givin myself props. I am really excited about the restaurant. It is my own. My interpretations of their vision is coming to fruition. Again.
