Wednesday, August 25, 2010

Local people, cooking local food for local guests, nothing more....nothing less.

Every Friday & Saturday night at our Holliston location we  transform our creperie into a small intimate bistro with live music, and starting this fall I am thrilled to announce a new small menu concept with a focus on seasonal haute New England cuisine.

We are who we are at Pejamajo, a crepe company who believes in serving you real food, made by real people who care about the ingredients we use to give you a "fine food fast" alternative to the quick service selections out in the world today.

Using that same philosophy, twice a week we will serve you our version of solid haute farm food, a great selection of local craft beers and some interesting wine selections to give you the alternative to the "city" dining experience.

Local people, cooking local food for local guests, nothing more....nothing less.

Here's a sneak peak at what  I am looking forward to sharing with you for the autumn season.

Small Plates
Flat Bread…..10
savory crepe crust, uncured bacon, caramelized onions & Westfield Farms “Capri” goat cheese

Ale Steamed Maine Mussels …..12
Wachusett Country Ale, grain mustard, Vermont creme fraiche, garlic, shallots, fresh herbs

House Marinated Olives…..6
French bread

Cauliflower & Local Apple Soup ….7
curried crepe crisps


Roasted Organic Chicken Legs ……18
sauteed apples, mushrooms, apple brandy, Narragansett Creamery artisan yogurt

Blackbird Farms Angus Steak Au Poivre……MP
roasted potatoes, organic field greens
(due to the limited availability of Blackbirds Artisan Angus beef, we will prepare whatever cut Anne Marie has available for us this week.)

  Cider Braised Pork Osso Bucco.....24
pumpkin, red quinoa, pistachio, maple

Monday, August 23, 2010

My First Official Wine List

So as the Director of Culinary & Beverage I am now responsible for the beverage program as a whole. I was extremely excited to get the opportunity to put together my first official wine list for our small bistro.
My approach was to keep it small, very small , only 12 bottles 6 whites & 6 reds (remember I only have 29 seats and our bistro is open Friday & Saturday nights only, although you can come in and enjoy this list 7 days a week, not many people take advantage of this ....YET!
 I made sure I targeted all the major wine growing regions and grapes and threw in a few of my favorites from the Jorge Ordonez collection as my "interesting" selections.
I also wanted to showcase an oaked and unoaked chardonnay from California's most popular wine growing regions, a Napa Valley  selection and a Sonoma County selection made the final cut.
Well here it is.....for a first timer I don't think this is a bad start....any comments, suggestions would be much appreciated?


Pinot Grigio -2009 Kris – Italy
Sauvignon Blanc – 2009 Cartlidge & Brown “Dancing Crow” Organic- Napa Valley California
Reisling – 2009 Ockfener Scharzburg – Germany
Chardonnay (Oaked) - 2008 Grayson Cellars- Napa Valley California
Chardonnay (Unoaked) – 2007 Healdsburg Ranches- Sonoma County California
Verdejo- 2009 Shaya – Spain

Pinot Noir – 2008 Dominique Brunet – France
Merlot- 2008 Fontanelles-France
Zinfandel- 2005 Bradford Mountain-Sonoma County California
Shiraz- 2007 2UP – Australia
Cabernet Sauvignon (Blend) - 2007 Rock & Vine – Napa Valley California
Monastrell- 2008 Wrongo Dongo- Jumilla, Spain

Monday, August 16, 2010

Thinking About Fall Already?! Chestnuts, Persimmons, Apples oh my!

Crazy to be thinking about fall menus already......Some of the Crepes in line for the fall menu release at the cafe.....
1) Chestnut Crepe with Goats Milk Caramel/Pumpkin Ice Cream & Apples
2)Persimmon Crepe/Narragansett Ricotta Cheese
3)Maine Smoked Trout/Heirloom Apples/ Creme Fraiche/Little Pearl American Caviar

Tuesday, August 10, 2010

Westport Rivers Wine Dinner , Final Menu

The menu is now finalized, all wines are from Westport Rivers Winery in Westport, MA
This dinner will be held at Oak Bluffs Sailing Camp in Marthas Vineyard on Friday Evening. Ill be sure to posts pictures next week!

Our Gardens Gazpacho
champagne grapes, VT yogurt espuma, toasted marcona almonds,organic Spanish extra virgin olive oil
2005 Brut Cuvee “RJR”

All Natural Brandt Beef & Heirloom Tomato Carpaccio
ricotta salada,chili, black garlic vinaigrette
2009 Rose Of Pinot Noir

Pan Seared Marthas Vineyard Striped Bass
pickled white peaches, cumin & black mustard summer squash puree, basil
2008 Riesling

Taza Stone Ground Organic Chocolate & Red Beet Cake
candied beets, roasted raspberries
Pineau de Pinot