Posts Tagged ‘the cheese board’

Since 1981, Our Focus Has Been On Quality “Green” Cuisine

Friday, August 20th, 2010

One thing we at The Cheese Board pride ourselves on is our commitment to using the best ingredients available. In fact, we don’t feel it’s going too far to say that “green cuisine” and the resulting honest flavors are our passion. Whenever possible, we look to local farmers to supply our organic and hormone-free meats and vegetables. As a proud member of Slow Food Reno, we find great value in using products that are as healthy for the environment as they are for our bodies. Equally important to us is our dedication to reduce, reuse, and recycle the products we work with. Whether we are bringing glass and plastic products back from an event to recycle, or working with local composters to dispose of used food in an environmentally friendly manner, we’ve been doing our part for nearly 30 years. In short, we were green before green was cool. :)

A Dinner You’ll Love On Valentine’s Day

Wednesday, January 27th, 2010

The Cheese Board is serving up a romantic Valentine’s Day dinner for lovers young and old on February 14th beginning at 5 p.m. The menu, prepared by The Cheese Board’s Executive Chef Kaimi Coonrad and his staff, is $55 per person (excluding tax and gratuity) and features:

Amuse-Bouche

Roasted Beet With Smoked Salmon And Horseradish Cream.

First Course

Soup-Sip Of Fresh English Pea Or Roasted Tomato

Mâche Salad With Shaved Mushrooms, Parmegiano Reggiano, And Truffle Vinaigrette.

Entrée (Choice of one)

Slow-Braised Beef Short Ribs

Mascarpone And Caramelized Onion Polenta Drizzled With A Cabernet Sauvignon Reduction And Served With Fresh Horseradish Cream.

—or—

Lobster, Shrimp, Clams, And Mussel Paella With Saffron Rice, Spanish Chorizo And Peas, Served With Lemon Aioli.

Dessert

Chocolate Amaretto Torte With Vanilla-Scented Whipped Cream And Dark Chocolate Shavings.

For reservations or more information, please call Debbie or Gigi at (775) 332-1848.

(We’d love to see you here!)

Kidder’s Corner

Friday, November 20th, 2009

by Dave Kidder

Sunchokes

soupwine

Sunchokes (a.k.a. girasole (Italian) Jerusalem Artichokes, sunroot, earth apple or topinamber) are a root vegetable that grows under the North American Sunflower Plant, or girasole, in Italian, eventually becomes a Jerusalem artichoke. They have a flavor similar to the crossing of an artichoke and a potato. Luckily, one of our local organic farmers, Bill Mewaldt from Fallon, grows sunchokes and delivers them to The Cheese Board. I prefer to use sunchokes in soup, but the may used in many different recipes. Since sunchokes are a root, you need to make sure they are cleaned and free of any residual dirt. This recipe is super easy and is tasty autumn delight the will warm you up on a cold day.

Sunchoke Soup

yields 6 servings

Ingredients:

3lbs sunchokes (cleaned)

5 cups chicken broth

2lbs potatoes (any kind)

2lbs yellow onion (julienned)

4 cups heavy cream

salt and pepper

squeeze of lemon juice

dash of Tabasco

Procedure:

In a large pot cook sunchokes and potatoes in chicken broth for about 40 minutes. White the pot is simmering, sauté the onions until they are soft, then add them to the pot. Once the potatoes and sunchokes are fork tender, add cream and salt and pepper. Puree mixture with an immersion blender and finish with a squeeze of fresh lemon and Tabasco.

There’s Always Something To Celebrate

Friday, October 23rd, 2009

CelebrateWith the holiday season fast approaching, many business owners are thinking long and hard about whether or not to throw a party for the office this year. With lower revenues and fewer resources available for most businesses in what’s being called The Great Recession, it may seem like a no-brainer to postpone or cancel a holiday celebration. However, most experts agree that business leaders would be wise to re-think a strategy of “scarcity” and instead consider the positive impacts that celebrating the firm’s survival and the sacrifices everyone in the organization has made to make it through these challenging times.

Throwing a holiday party — even a modest one — shows employees that they are appreciated, especially in these trying times. Keeping employee morale and spirits up can also have a beneficial effect on the bottom line with greater productivity and a “can do” attitude.

But, what should you do if hosting a holiday party is not in your budget? Consider modifying your tradition to make this year’s event more appropriate for your company’s situation.

Not only do you not want to spend money you don’t have available, you don’t want your employees to feel the party is over the top. Your employees have been along for the ride with you dealing in some cases with layoffs and compensation cut backs in their own households. They likely feel the situation as much as you do so having an extravagant party may leave them feeling like they would have rather had the money or that the company is not using their funds in the best way possible.

The moral of the story: Have a party to show your employees they are indeed appreciated but observe some simple “do’s and don’ts” this year.

Do’s and Don’ts

Don’t go overboard.

Over-spending when staff is taking pay cuts will only hurt morale. You don’t want your staff wishing they would rather have the money.

Don’t invite families.

You can keep your budget down and have your celebration at lunch or right after work. For cocktail parties after work, keep it to 1 to 1 ½ hours to control cost. But do remember to observe your employees’ personal time. It is the holidays and they would likely like be with their families so try to regard that as well. If you are not going to include families don’t have the party on a weekend.

Don’t think you have to have your party in December.

There are so many things going on in December that January has become a celebration month. More venues are available and pricing may be better. Plus you may have better attendance because of scheduling conflicts before the holiday.

Don’t encourage over-drinking.

A simple beverage station with red and white wine, two types of beer, and non-alcoholic beverages (mandatory) is perfect. You can add a fun mocktail to the mix or have a totally alcohol-free event.

Do think of creative ways to have an event.

Bring in lunch and then give the staff the rest of the day off – perfect on Christmas Eve. Honor birthdays for the year or have a little mixer once a month. Celebrate the company anniversary or end of the year with a happy hour mixer. Theme it! – Dickens, South of the Border, Retro, Pan-Pacific – have fun with it! Simple décor can add a lot to the energy of an event and to the office. Think of an interesting location – go bowling or ice skating.

Do hold your party on a week day.

Parties held on any day but Saturday may be less expensive. You will also have more choices when it comes to a venue or engaging a caterer.

Do hire a caterer.

Many restaurants that do not serve dinner have a nominal fee to have an after-hours event. There are many budget-savvy options available. Great food can be dropped off at the office or be brought into many of the local smaller drinking establishments that don’t provide food service. The employer can host two beverages and the food – after that, the employees are on their own.

Do remember to thank whomever it is that organizes the celebration.

It is their holiday too and organizing takes them away from their “to do” list.

Do remember the spirit of the holiday.

Think of ways you can help your community along with your staff. There are so many that don’t have a job. Instead of a gift exchange, sponsor a family in need. Volunteer at a local non-profit. Whether it is a dining hall, food bank, soup kitchen, distributing turkeys- they could all use an extra hand.

Company holiday parties should show your appreciation as an employer for everything your employees do over the year. In a time where morale may be an issue, it is important to take the time. That being said, holiday celebrations don’t have to be elaborate or expensive to accomplish that. In fact, if your company has had to make tough choices over the year like so many others, spending a lot of money on a party may do more harm than good. Make the gesture in a way that does not cost you more than you can afford.

For more information call 775-323-3115 or email debbie@thecheeseboard.biz.

Kidder’s Corner: Butternut Squash Soup

Thursday, October 15th, 2009

by Dave Kidder

As much as I love summer and all of its amazing fruits and vegetables, I especially look forward to fall because of the drastic change that occurs on the menu. The sweet-savory flavors of autumn (butternut squash, pumpkin, apples, pears, pomegranates, persimmons) create a comfortable feeling, nostalgic of the holidays and big family feasts.

I think butternut squash is the most frequently requested autumn vegetable on our menu at The Cheese Board. Fortunately, one of our local organic farmers, Rick Lattin, grows an abundance of this squash, so you might see him bringing us a case or two at the restaurant on a Thursday afternoon. I mainly use it for soup, and it is one of the most popular soups here. Using granny smith apples and yellow onions along with vegetable stock, cinnamon, allspice, and heavy cream, fresh butternut squash soup warms the soul like no other. I like granny smith apples for this application better then others because of their sweet-tart flavor and when you caramelize the onion and the apples together it brings an extra layer of richness and a naturally sweetness to this soup. Nothing says, “Fall is here!” like a bowl of this soup.

Remember, when making this soup, simple is better. The flavor of the squash, apples and onions is great by itself, but a pinch of cinnamon, a pinch of allspice, salt and fresh ground pepper helps this soup by accenting its naturally amazing flavor. Enjoy!

butternutsquashsoup

Roasted Butternut Squash and Apple Soup

yields 6 servings

1 hour of prep time

Ingredients:

1 large butternut squash, peeled and chopped in 1 inch cubes

4 granny smith apples, peeled and chopped in 1 inch cubes

1 large yellow onions, peeled and chopped in 1 inch cubes

2 tbsp olive oil

5 cups low sodium chicken broth (may substitute vegetable broth)

1 cup heavy cream

pinch of all spice

pinch of cinnamon

kosher salt to taste

fresh ground pepper

*garnish with pumpkin seeds

Procedure:

Preheat oven to 350 degrees. Toss the squash, apples and onion in a bowl with olive oil, salt and pepper. Roast the vegetables for 20 minutes or until tender.

In a soup pot add roasted vegetables, chicken broth, cinnamon and allspice. Bring to a boil then reduce heat to simmer for 15 minutes. Add the cream and puree the entire mixture with hand held immersion blender until nice and smooth.