Posted on 31st July 2009 by Spiro in Uncategorized
Every summer the New England sweet summer corn is a highlight at our local farmstands, our local back yard barbeques, on our local menus, and at the center of one of my favorite Evenfall preparations, our local creamed corn. So this week as the truly sweet new england corn is finally ready to be enjoyed I figured I would share with you the recipe we use for our Creamed Corn here at the restaurant. It is both traditional and a bit creative, which is how I like it.
Ingredients:
1 Yellow Onion – Medium Dice
1 Tablespoon Butter
8 Ears local – Raw Kernels Cut from Cob
1 Rosemary Sprig
1 Tablespoon Sugar
1/4 Tablespoon Tumeric
2 Tablespoons Cornmeal
1 Cup Heavy Cream
1 Jalepeno – Seeded + Diced
Directions:
A) Sweat Corn & Jalepeno
B) Add Corn + Pulp, cook until saucy
C) Add Rosemary, sugar, tumeric & cook 2 minutes
D) Add Cornmeal and Whisk
E) Add Cream and cook until desired consistency
F) Season and remove rosemary sprig
Now all you have to do is enjoy it with your meal, just like diners at Evenfall have been doing every summer for 5 years.
Hope to see you Soon.
www.evenfallrestaurant.com
Posted on 24th July 2009 by Spiro in Uncategorized
It’s summer, and you are ordering up a gorgeous 16oz Grilled Grass Fed Rib Eye Steak, you know it is going to arrive on your plate beautifully glistening, sporting some distinctive grill marks… but what do you order with it. You need the perfect accessory, and well, we have it… Truffled Lobster Mashed Yukon Gold Potatoes.
Now that is fashionable, balanced, and beautiful.
evenfallrestaurant.com
Posted on 24th July 2009 by Spiro in Uncategorized
New drinks added to the list tonight include the Agave Negro, a refreshing summer cocktail that features muddled blackberries, fresh squeezed lime juice, chambord, and Hornitos reposado tequila… it is delicious. Trust me I tried one, or two, just to make sure.
Posted on 24th July 2009 by Spiro in Uncategorized
I can highly recommend this movie without any questions in my mind. If you have the opportunity to see it please do. I am proud of the food that we sell at Evenfall, and this movie illustrates the reasons why grass fed beef is on our menu, why we buy as much as we can from local farms like brox farm, and why we use berkshire pork, gianone air chilled chickens, etc… do you know where your food is coming from?
Food Inc. Movie Site
Posted on 15th July 2009 by Spiro in Organic
grass fed beef
According to Mother Earth News(a farming magazine) Grass Fed Beef is leaner than your store bought chicken, it is also better for the environment too because the amount of grass needed to raise a steer actually eats up more CO2 then all the energy needed to grow it. This makes a lot of sense because a grass fed cow, has to work for its food and does not gain weight rapidly like a cow does with the feed lot method. American Beef production has relied on this method where they “fatten” the cow before slaughter with high energy feed(usually corn) this drastic weight gain leads to a fattier meat. When a cow is left to graze, their weight gain is gradual which leads to a tastier, leaner meat. Some breeds of cows are even leaner and the Highland Cattle from Scotland(pictured above) is an excellent example of a how grass-fed animals create a lean meat.
Evenfall’s Menu features a One Pound Rib Eye
Information From: (Goldilocks finds Manhattan)
Posted on 14th July 2009 by Spiro in Uncategorized
(Click Above for Larger Image)
Our summer kickoff pig roast 2009 was highlighted in the stepping out section of the Sunday Tribune, thanks to all who made this event a great time, and hope to see you at the next one. Paul and Denise, you always seem to have a glass of something don’t you! DJ Matos (www.djmatos.com) true to his Cuban roots was not only out front eating and drinking but chilling by the roasting box during the preparation… well done.
Thanks to Rosemary Ford over at the Eagle Tribune for joining us at the Pig Roast and to Photographer Frank Leone for covering the Event.
Posted on 10th July 2009 by Spiro in Rehearsal Dinners
Rehearsal Dinner Info
I thought I would post something on rehearsal dinners since we seem to be doing so many of them lately.
Our restaurant features two distinct function areas, one for dinner‘s up to a max of 50ppl, and the other for dinner‘s from 45-80 people, each rehearsal dinner has a custom menu created with the hosts’ preferences in mind. Generally two course menus are approx $33 per person, and three course menus run around $43 per person. That varies dependent on what is actually on the menu of course. Two things that really set Evenfall apart are the fact that we have newly renovated private dining areas which for family dinner groups of 20 or more carry no room charges ever. In fact we never charge for anything other than what you eat and drink, tax, and gratuity. The second thing that sets us apart is the award winning food we serve to our dinner parties, we are not a function hall, we are a restaurant, and we would never want to be thought of by your guests as a serving anything other than the food that has won us multiple Best of Boston awards. The link below will give you some more info on rehearsal dinners at Evenfall and please feel free to email me, or call me in the office at 978.521.7569 at any point in your process so that I can answer any question or help you with anything.
One last thing, Congratulations!
Rehearsal Info on Our Site
_Spiro Pappadopoulos
Owner Evenfall Restaurant
Posted on 9th July 2009 by Spiro in Uncategorized
Update on local produce at Evenfall. Despite the rain, and in some cases because of it, there is a lot of local produce now available in eastern Massachusetts. From lettuce, to tomatoes, beet
s, kale, scallions, summer squash, zucchini, broccoli, radishes, right down to mesclun mix the local farmers we are working with have been giving us a bounty. This local produce is so fresh and tasty, it travels such short distances, and supports the local farmers who produce it. Evenfall’s weekly entree specials from Tuesday to Thursday feature a local greens salad, our menu also features local produce in several dishes, and we also have a summer berry dessert that features locally grown berries (right now strawberries) but soon raspberries and blueberries.
Next time you are in our area stop by and try some delicious locally grown produce. The summer is great eating time in New England, come enjoy it.
