We are coming into the swing of fall, which I feel is the best time of the year. So, we’ve made some major changes to the WaterScapes menu to capture the tastes of the fall season. I’ve put a couple of delicious items on the menu that I have eaten in a lot of different places and wanted to offer to our guests. One is the Salmon Creek Farms Pork Belly, glazed with Shagbark Syrup and served with Curry Apples and Pickled Radish.
The Shagbark syrup is the most interesting item on the menu. It is syrup made from distilling the extract form the bark of a Shagbark Hickory tree. This syrup is not as sweet as maple but has a rich smoky flavor to it, which is really good. We are also making a Chesnutt Spoonbread, which we serve with our Lamb Porterhouses, which is another one of my favorites!
The other night as the kitchen staff broke the line down after dinner service, Bill Hartley our lead chef, drizzled some of the syrup on the Chestnut Spoonbread and WOW! … I think we might have a dessert to work on.
