Weekend Specials Preview

Hello my loyal blogger! It's been so busy around the kitchen I haven't had a chance to sit down and write a bit...feels good. So in addition to the big sporting events, ie. Northwestern hosting Purdue on Saturday, there is a palpable buzz around the oven here as the slow braising of brined pork bellies begins. That's right my friends the sweetest, most succulent treat to come out of these hallowed halls since last year is back. Crispy crust and melt in your mouth tender inside is the key to successful pork bellies. And this ones gonna stick right to your ribs, perhaps for a while. But that's what makes it such a treat! So here is how it will go down...Braised pork belly served over potato & apple mash with roasted baby fennel, apple cider vinegar sauce and garnished with onion marmalade. Oh man...that's making me hungry! Also for your consideration I will be serving up fresh halibut fillet seared and wrapped in sweet potato then wrapped in phyllo dough. All this sweet/savory textural goodness served on a bed of crunchy spaghetti squash with fresh herbs. You can expect our signature steamed Prince Edward Island mussels and maybe a few surprises as well. You never know what you may find at the culinary pretzel I call... Bluestone!