Greetings!

Spring is springing in Champaign-Urbana and at the Courier Cafe and Silvercreek Restaurant. There is a lot going on with our new chef, the bakery, brunches, the Share a Meal dinner and our Martini Wednesdays! We hope to see all of you as the weather warms and you begin to venture out this spring.

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Silvercreek's new chef: Christian Phernetton

We are pleased to introduce our new chef, Christian Phernetton. Christian came to Silvercreek at the beginning of February, and has taken a running leap into the cuisine! He has been in the kitchen since the age of 14. After high school, he worked at the highly acclaimed Peter Schott's in Boise, Idaho. There he learned the basics of culinary arts and Austrian Cuisine.

In addition to cooking, Christian is an avid fly fisher. This love led him to the Rocky Mountains of Montana where he worked at the historic Stonehouse Restaurant in Helena. During his tenure at the Stonehouse, Christian won first place at the "Jambalaya" cook-off, "Best Dessert" contest and he received a recipe request from Bon Appetite for his crab cakes.

After leaving Montana, Christian headed south to Miami where he worked as Chef de Partie at Chef Allen's. While in Miami, he cultivated his knowledge of "New World Cuisine", Caribbean and South American dishes. Christian's skill and creativity continue in the quality of the Silvercreek tradition.

Read on...

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Visit the Bakery!

Every morning our bakers, like bakery manager Stewart Pequignot pictured above, get up early to make our breads and pastries fresh, from scratch. We feature artisan breads like Sourdough, French Country White, German Rye, Honey Whole Wheat and Multi Grain. You can take home a loaf of your favorite by calling 328-3402.

Read on...

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Join us for Sunday brunch

Recently voted the best brunch by The Hub, Silvercreek's Sunday brunch is a C-U tradition. The spectacular offering of wonderful entrees, fresh baked breads and pastries, carved meats, Belgian waffles and made to order omelettes, make every Sunday at Silvercreek special. Reservations are not required but are recommended. Call 328-3402 for reservations.

Read on...

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Share a Meal

On Tuesday, March 14, Silvercreek will participate in Community Shares of Illinois, Share a Meal. By dining at Silvercreek on the evening of March 14, you will help to raise funds for dozens of community groups working to address homelessness, domestic violence, hunger and many other important community needs. We will donate 30% of our proceeds to support the non-profits that serve our community. You can find out more information by visiting www.share-a- meal.org or by calling us at 328-3402.

Read on...

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Courier Breakfast Club

The next time you're at the Courier, don't forget to ask your server about the Courier Breakfast Club. After you've had breakfast with us 7 times your 8th breakfast is free!

Read on...

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Recipe of the Month

Jerk Spiced Black Grouper
Crab Tater Tots, Pineapple Relish, Red Pepper

• 6-8 fillets of black Grouper
• 2T. of Jerk Spice
• Roll Grouper in the Jerk Spice

Red Pepper Coulis

• 1 Shallot
• Olive oil
• 1/2lb. Red Peppers, peeled and seeded
• 1oz. white wine
• 2oz. chicken stock
• salt and pepper
• 1t. Cilantro

* Sweat shallots in olive oil; add peppers, wine and stock; bring to a simmer then remove from the heat.

* Season with salt and pepper, let cool, then add cilantro and puree in a blender.

Pineapple Relish

• 1/2 of a pineapple, small dice
• Cracked black pepper
• Juice of 1 lime
• 1T. of coconut rum
• Simmer in pan till soft

Crab Tater Tots

• 2lb. potatoes
• 2oz. butter
• 3 yolks
• 3oz. flour
• 4oz. bread crumbs
• 2T. chives
• 8oz. lump crab meat

* Boil potatoes till tender through center; drain, let moisture steam off then pass through a food mill.

* Work in the rest of the ingredients while the potatoes are still hot.

* When the mixture has cooled, incorporate the crab, form into spheres the size of golf balls.

To Finish:

* Preheat oven to 450 degrees.

* Deep-fry eighteen crab tater tots and keep warm.

* Saute the Grouper in a hot saute pan in a small amount of oil, about 2 minutes.

* Flip grouper, and put pan in the oven to finish cooking, about 5 minutes.

* To assemble: spoon a circle of red pepper coulis in the center of a warm plate.

* Place three tater tots on the sauce.

* Place a Grouper fillet on the tots.

* Spoon a dollop of pineapple relish on top of the Grouper.

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Special Martini Night and Live Music:
Order any of our 30 martinis for a reduced price every Wednesday or any of our Mini Martinis for $2.75 any night of the week.

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March's Music line up

Wednesday, March 8- Keith Harden returns to Champaign-Urbana to perform live in our Greenhouse from 7:00 to 9:00 PM. You can learn more about Keith and his blues style at www.bpcomp.com/keithharden/.

Keith is popular here in Urbana, so arrive early to make sure you get a seat!

Wednesday, March 15-Kayla Brown and Mike Ingram perform 7:00 to 9:00 PM

Wednesday, March 22-Bruce & the Virtues perform from 7:00 to 9:00 PM

Wednesday, March 29-Kayla Brown and Mike Ingram perform 7:00 to 9:00 PM

Find out more....

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email: cousil@insightbb.com
web: http://www.couriersilvercreek.com

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