Only 42 Days Left for the Winter Menu…

First off, let me apologize for not writing a blog for sometime. I’ve been meaning to write, but you know how time can get away from us. With that said, I am here now and will be writing blogs on a regular basis. Whenever some new ideas come up, we are doing an amazing dinner special, or I just need to rant about food.

So it’s February 5th, The Winter Menu has been our best yet, and there are only 42 days left until we roll out our Spring Menu. You need to get out here, get comfortable, order some wine (Pssst, we have the best wine list in town), and let our staff pamper you.

Here are some things to get you in the mood, Braised Local Lamb Shank with Buttermilk Mash and Garlic Confit. Diver Caught Jumbo Sea Scallops with Grilled Apple, Poached Rainbow Trout with Chipotle Candied Carrot Cream Sauce. Local Bacon Wrapped Seared Pork Loin with Cassoulet.

Holy Smokes! I fell in love with Cassoulet (A classic French dish of white beans, duck confit, and lots of pork!) back in Culinary School at The Art Institute International in Mpls. My great friend and fellow Chef, Ben Strickland made the most amazing Cassoulet. The best I have ever tasted, sooo good! Anyways, we make it just as good, if not better here at Signatures. Sorry, Ben!

Let’s talk dessert. But first let me set the scene for you. I’m about 10, it’s around Christmas time and the Dahlgren household has transformed into a full fledged “lefse” making facility. My Mom and Dad would make tons of the stuff. I never got into the mix, G.I.Joe and Transformers seemed a more logical outlet then standing over hot grills. So I didn’t have the “lefse” making skills. I had recently asked Dad if they would make “lefse” with me, and he kind of chuckled. To this day my Mom only lets me make the gravy during Thanksgiving. So I let the idea go. Fast forward to this Christmas, the first Christmas spent with my amazing fiance Rachael. Well, come to find out that “lefse” runs in her family. She has all the gear and knows how to make it. Me being a “lefse” novice, and Rachael, being the kind hearted soul she is, set up a “lefse” making rendezvous/tutorial with Grandma Ryan. They both went easy on me and were very patient. In the end, Rachael and I left with a nice stash of some pretty impressive “lefse.” My Ma and Pa would have been impressed. So, with that experience under my belt, I set out to create a dessert showcasing this Norwegian potato flatbread/crepe/pancake goodness. I couldn’t just serve it with butter, or butter and sugar. It had to be far from traditional, but not too off the wall. Then it just came to me. I would brulee a layer of sugar on the inside, then spread whipped dark chocolate ganache on half and fold. Then spread sweetened mascarpone on that half and fold twice. Brulee a final layer of sugar on top and pour brandied cherries over it. Sounds great right? Well it tasted even better! I have to thank Rachael and Grandma Ryan for inspiring the dessert. I can’t believe what a HUGE hit it has become. Now I’m making “lefse” every couple of days!

Well, hope you enjoyed the new “Lefse” dessert story, now you have to come out and enjoy this truly unusual new “Lefse” dessert!

I better see your name in the reservation book!

Talk to you all soon! KEEP IT LOCAL!

Chef Douglas