You are here: Home

Wine Lover?

February 1, 2012 By

If you are, I have news for you. I decided to buck the traditional business model of multiple times markup on wine here at Evenfall. Instead we are going to sell wine by the bottle with a low flat rate markup. In other words, for far less that just about any other restaurant you can find.

Why?

Better question might be why not? I figured it takes just about as much work to open this nice bottle of Bogle Petite Syrah for $29

 

as it does to open this amazing bottle of Silver Oak Cabernet…

so why should I charge $60 more to open the silver oak? That is what just about every place is doing… because thats what everyplace has always done.

Not anymore. Starting today Evenfall is instituting a flat rate mark-up. So when you are in the mood for a great bottle of wine, and original one of a kind food, there really is no other choice anymore.

Here is the Menu

Filed Under: about evenfall Tagged With: ,

Comedy Night at Evenfall March 1st

January 31, 2012 By

For years we have talked about getting top flight comedians into Evenfall for a comedy show dinner. Now in collaboration with Laugh Riot productions, we have signed on the comedy central, las vegas, comedy connection, and comcast comedy headliners Jim McCue and Mitch Stinson to deliver a top flight show right here in Haverhill.

Here is a video so you can get a flavor for Jim McCue:

The Night kicks off at 7:30 with dinner and drinks, and the comedians take it from there, performing back to back to ensure that there is no shortage of laughter.

We are kicking off our comedy series with an amazing deal, two tickets to see these comedians for only $25. ($15 when sold separately) Make sure you get a table, buy your tickets today:

Comedy Show Tickets

Filed Under: about evenfall Tagged With:

Duck Confit, shallot marmalade, grilled tarragon zucchini

January 19, 2012 By

Special Thursday January 19th, 2012

Tonight we are featuring a Duck Confit special that has some amazing components and I wanted to share them with you here. Recipe also follows.

Duck Confit, shallot marmalade, grilled tarragon zuchini
Duck Confit, shallot marmalade

Evenfall Restaurant 1.19.12

 

The duck leg confit has been seared in a pan to crisp it up, and placed atop a stack of grilled zucchini planks which were tossed in balsamic, fresh tarragon, whole grain mustard, and extra virgin olive oil. They were place on the plate and we use a microplane to grate some parmesan right on top of them there. The duck is then finished with the shallot marmalade and the plate is dressed with some of the marmalade liquid.

Shallot Marmalade

Shallot Marmalade - recipe below

 Zucchini Stack Recipes:

Grilled Zucchini:

Cut 2 Zucchini into planks, dress with evoo and grill off
Toss them in a mixture of:
1 TBSP balsamic vinaigrette
2 TBSP fresh tarragon
1 TBSP whole grain mustard
1 TBSP extra virgin olive oil

Shallot Marmalade:

5 Lg Shallots sliced
1 cup honey
1 1/2 cup sherry vinage
15 green peppercorns in brine (crushed)
pinch of salt

Place all ingredients in a stainless steel pot, bring to a boil and reduce over medium high heat. When liquid reaches desired consistency, remove from heat and cool.

See all the images from this dish here:

Evenfall Restaurant, made from scratch daily.

 

 

 

 

 

 

 

 

Restaurant Marketing

 

Filed Under: about evenfall, Ingredients, recipes Tagged With: ,
« Older Posts