JULY 21st - 27th
Preview of Goat Feature!
We are hoping you have a lovely weekend planned. As for us, we are busy butchering and marinading and scheming up specials for the whole Jones Family Farm goats we received from Lopez Island!
JULY 14th - 20th
New Arrival -- Vintage Calvados
The 1978 Reserve is sourced only from pears and apples from the fall harvest in 1978, oak barreled after distillation, and then bottled 34 years later in June of 2012.
JULY 7th - 13th
Tim's New Pasta Toy
The range of tools Tim Stewart employs when creating Altura's pastas can span from simple wooden cylinder-shaped rollers to a classic KitchenAid pasta press, but these devices only render so many types of pasta. Cue the extruder!
JUNE 30th - JULY 6th
Wine Pairings: Touring Italy, Glass by Glass
"Selecting the wine pairing option at Altura not only places the work in my hands, but it also gives you the opportunity to travel around Italy (and surrounding areas) to taste the offerings from different regions."
JUNE 23rd - 29th
The Secret Altura Garden
The garden located in Nathan and Rebecca Lockwood's backyard is a wonderful opportunity to not only harvest a number of herbs and greens at an economic price, but to also have confidence in the handling and raising of the produce.
MAY 26th - June 1st
Artichokes: Braised, Fried, and Delicious
"Artichokes are kind of goblin-ish little thistle devil plants," says daytime prep cook Max, but these delicious vegetables shouldn't be feared; they just require a little technique.
Altura Aromatic Bitters
"Partially following a recipe from Brad Thomas Parson's book, Bitters: A Spirited History of a Classic Cure-All, and partially my own intuition, I've been infusing barks, roots and other botanicals into 101 proof bourbon for the last month."
MAY 19th - 25th
Wine for Beginners
"Wine shouldn’t be scary. My philosophy is, if you like it, then it’s a good wine."
Soft-Shell Crab
When blue crabs outgrow their shells, they shed the old ones (known as "molting") and their exposed bodies are so soft that they can be eaten whole. The Venetians have long eaten the common Mediterranean crab in this form, but here in the United States, all soft-shell crabs come from the East Coast.
APRIL 14th - 20th
Heartbreakingly Good Bourbon Caramel Semifreddo
Probably one of the most delicious things I've ever tasted, our bourbon caramel semifreddo is (thankfully) back on the dessert menu after a lengthy hiatus. If you're wondering what semifreddo is, it's a close cousin of gelato and isn't frozen quite as hard due to the ratio of sugar to dairy to egg.
APRIL 7th - 13th
A New Ravioli: Asparagus Casoncelli
Casoncelli (kah-son-chell-ee) are a special kind of ravioli with origins in Lombardia, a northeastern region of Italy. New this week, the casoncelli are filled with springtime asparagus.
Calvados -- Real Good
This is one of the the most strong flavoured and fantastic spirits I’ve enjoyed in my lifetime; heady aromas of pear and toffee are followed by surprisingly bright pear flavors on the palate.
MARCH 10th - 16th
Rabbit: Five Preparations
Daytime Sous Chef Scott Klukas breaks down whole rabbits from Abundant Acres Farms. See how we prepare this delicious rabbit five ways.
Grappa: An Introduction
Forrest offers an educational look on grappa to help kick off our new spirits offering: grappa flights!
MARCH 3rd - 9th
Yukon Gold Potato Gnocchi
This Italian classic is a mainstay on our menu. Watch Tim Stewart create the pillowy-soft gnocchi that accompanies the Abruzzese style ragu.
Stuffed Pastas
We have a number of ever-shifting pastas on our menu that take a great deal of expertise to make, but none are quite as tricky as the stuffed pastas. Pasta expert Tim Stewart shows us how he creates wild mushroom ravioli and squab mezzaluna.
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