Friday, November 01, 2013

RRCC FALL MENU 2013

 FRIDAY SUPPER

·         Steak sandwiches w/ chimichurri and rapini

·         Chips

 SATURDAY BREAKFAST

·         Coffee and Juice

·         Cinnamon Rolls (or other bakery breads)

 SATURDAY LUNCH

·         Tom Kha Gai soup with shrimp

·         Assorted Thai snack foods

 SATURDAY SUPPER

·         Cheese and Charcuterie Platter

·         Pit-roasted all-natural whole heritage hog with Tennessee Red and Alabama White Sauces

·         Roasted root vegetables

·         Broccoli slaw

·         Crusty Bread

·         Dessert: Poached Pears with Cahors wine sauce and crème Anglaise (or Chef’s Whim)

SUNDAY BREAKFAST

·         Coffee

·         Juice

·         Breakfast BLT’s with Fatback Pig Project bacon


And a message from Pork Procurement:

"An invitation for anyone who can take the time. I am driving down early Monday morning (3:30am) to pick up our pig in Trussville at the farm of one the Fatback partners. Beautiful piece of property. Said pig will be in a dog crate and taken to the plant. You'll be back in Nashville by noon."

If you're interested, let him know.