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Greetings!
The gold and red leaves have fallen from the trees
and the Illinois fall is quickly turning into winter. This
year has passed so fast and it's hard to believe that
the holidays are only a month or two away. As
always, things are busy at the Courier and
Silvercreek. Our pastry chef, Eve, is working hard on
specialty desserts and wedding cakes, Holiday
parties are beginning, chili is brewing at the Courier,
the Festivi-Tea is just around the corner and
Breakfast with Santa isn't too far behind. Thank
you for continued support and we look forward to
seeing you!
| Custom desserts and wedding cakes by Eve |
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Silvercreek has always been known for great food
and even better desserts. We've updated you on
some of the new creations that our pastry chef, Eve,
offers on the menu, but you may not know about her
custom creations.
Several of the weddings held at Silvercreek have
taken advantage of Eve's talent and had her create
their wedding cake. Not only does Eve make cakes
for weddings, but she can also work with you on any
private event to find the perfect dessert to
accompany your menu. To learn more about Eve's
custom creations, call Allen at 328-3402.
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| Holiday Party 2006 |
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Looking for a place for your Holiday Party this year?
Look no further, Silvercreek still has several dates
available in November and December. The
Greenhouse can comfortably seat up to 70 guests
with a buffet or served meal. You can also choose
to host a cocktail reception with entertainment and
room to spare. The entire restaurant is also available
on certain nights of the week. Call Allen at 328-3402
to find out how you can hold your Holiday celebration
at Silvercreek!
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| Happenings at the Courier Cafe |
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The colder it gets outside the more chili we get
inside! The Courier Cafe is excited to bring back a
favorite, chili, for the long winter. Stop in and try
some of our homemade chili and bread.
The Courier Cafe will offer a Featured Wine
every month. October's featured wine is
Rabbit Ridge Allure de Robles. This blend of
Grenache, Counoise, Syrah and Mouvedre is
described as; big juicy black fruit flavors with a long
lingering finish that has a hint of spice. Allure de
Robles is an estate grown wine that is a Chateau
Neuf du Pape style. The vine cuttings are from
Chateau Beaucastle in Chateau Neuf du Pape. The
wine is from 2003 to 2004 vintages. Ask your server
about our featured wine or any on our wine list.
The Courier Cafe was recently awarded the listeners
of 92.5 The Chief, "Hometown favorite" award for the
best place to get desserts. Thank you to all the
Chief listeners and we hope to see you soon!
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| Join us for a Festivi-Tea |
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Saturday, November 11, marks the third installment
of Silvercreek's "Shall we Tea?" series. This month
you can put on your most outrageous holiday sparkle
and feast on the finest desserts from around the
world. Countries featured will be Germany, France,
Austria, Tahiti and Sweden, to name a few. Holiday
goodies will also be available in the bar for your
family and friends!
The tea series has turned out to be quite a success.
Each event has hosted a sell out crowd. The next
installment of "Shall we Tea?" will take place in
January, 2007. The theme is "Fros-Tea" featuring
Baked Alaska and a snowman themed decor.
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| Breakfast with Santa! |
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Everyone knows that Santa eats cookies and milk for
a midnight snack, but, what does Santa have for
breakfast? Bring your children, grandchildren and a
neighbor to Silvercreek on December 16 to find out!
Have breakfast with Santa beside the fireplace. This
is a wonderful way to celebrate the Season.
We will also have a magician, a storyteller, crafts, a
photographer and other surprises. Start thinking now
about your Christmas wishes to share with Santa,
you won't want to miss this! Silvercreek at Christmas
is someplace very special and it will bring holiday joy
to the entire family!
When: Saturday, December 16, 9-10:30
AM
Cost: Adults-$12.50, Children 12 and under-
$12.50, Babies in Arms: Free
Reservations are required.
Call now to make sure you are a part of the fun!
328-3402
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Recipe of the month: Fall Squash Bisque with Maple-Sage syrup and Oven roasted seeds |
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For bisque:
- 3 Butternut Squash about 1 lb each
- 4 heads of garlic
- 2 medium-size red onions, peeled and halved
- 3 medium-size carrots, peeled and halved
lengthwise
- 1/4 cup olive oil
- 5 fresh thyme sprigs or 3 fresh sage leaves or 1/2
teaspoon dried thyme leaves
- 4 cups basic brown chicken broth or more if
needed
- 1 tablespoon pumpkin spice
- Cut squash crosswise in halve and scoop out the
seeds (set seeds aside)
- Break garlic into cloves but don't peel
- Toss onions, carrots and garlic in the olive oil
- Put everything in a heavy bottomed roasting pan,
just large enough for 1 layer of vegetables, with
squash halves flat side up
- Roast for 1 1/2 hour, stirring vegetables, except
squash, every 20 minutes
- Add thyme after about 1 hour and 20 minutes of
cooking
- When the squash is soft, let cool and scoop pulp
into a mixing bowl, discarding the peels
- Combine squash with roased vegetables, herbs
and broth (enough to get it to turn around) in a
blender.
- Work in batches, puree until sooth.
- Work puree through food mill or strainer into a
clean pot.
- Add rest of broth & season to taste with salt and
pepper
- Ladle into heated bowls
For garnish:
- Squash seeds from squash
- Kosher salt
- 1/4 teaspoon olive oil
- 1 cup maple syrup
- 1 bunch fresh sage
- Wash squash seeds
- Toss squash seeds with kosher salt and olive
oil
- Roast in oven on 350 for 5 to 10 minutes
- Sprinkle over Bisque
- Combine maple syrup & fresh sage in a
blender
- Strain syrup
- Drizzle over bisque
Find out more....
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