Monday, July 26, 2010

Recipes from Jazz Brunch

For those of you who missed it, Sunday was a brand new day at The Acorn! We threw our first brunch, a Jazz Brunch, and it was a hit on many, many levels. In between listening to Sam Stryke play our Baldwin Grand Piano, and eating amazing delicacies prepared by "Chef Kim," guests were treated to a food and cocktail demo!

Chef Kim showed our guests how to prepare the Fire Roasted Tomato Soup he'd made for brunch, and Jill demonstrated the perfect New Orleans' style Bloody Mary.

Check out the recipes below, and be sure to make reservations for our next brunch, October 17, featuring the beautiful music of Anne Harris!

Fire Roasted Tomato Soup
Blacken two dozen Roma Tomato's using open coals or any direct fire.
Blacken and even number of Sweet onions (after removing the basic outer shell)
Let them cool and remove the outer blackend portion by rubbing them gently with a soft clean rag.

Place the Tomatoes and onions in a good liquifying blender and liquify the contents.
Add chicken stock. Salt to taste.

Serve hot or cold and garnish with fresh basil.

Recipe courtesy of Red Cabbage Cafe, Puerto Vallarta MX found at

Jill's New Orleans' Style Bloody Mary
(For one bloody mary)

In a pint glass, combine:
1 TBSP horseradish
1 tsp celery seed
1 tsp Old Bay (Seafood Seasoning)
1 tsp Worcestershire sauce
1 tsp Louisiana style hot sauce (more or less, depending on desired level of hotness)
1/2 tsp salt
1 tsp black pepper

Add ice, fill with 1 shot of good quality vodka, and then top with tomato juice.

Garnish with any/all of the following:
Pickled string beans
Pickled okra
Pickled carrot
Celery stalk
Picholine olives
Cocktail onion
Pickled Asparagus

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