Monday, June 7, 2010

This Thursday: Renowned Chef and Community Advocate Paul Cousins Cooking at Yellow Door

Paul Cousins is a masterful chef and well-respected, long-time advocate for this region. We're thrilled that Paul is cooking in the Yellow Door kitchen this Thursday to help raise more funds for Chelsea Community Kitchen -- and fill us with his artful fare.

Yellow Door is a must-visit this Thursday. Feel like summer on the inside after eating Paul's tantalizing, in-season dishes:

* Poached eggs with a cream of leek sauce, fresh shell peas, toast rounds and brown sugar glazed bacon. (Eggs: Back Forty Acres / Cream: Calder Dairy / Bread: Mill Pond Bread / Bacon: Ernst Farms)

* Brunch Torte with swiss chard, smoked ham and gouda cheese. served with whole wheat toast and jalapeno green pepper jelly. (Swiss chard: Tantre Farm / Ham: Legacy / Cheese: Greystone Creamery / Bread: Mill Pond Bread / Jelly: Homemade by Paul Cousins)

* Buttermilk blintzes filled with cream cheese, topped with a spiced rhubarb-strawberry compote, creme fraiche and served with brown sugar glazed bacon. (Cheese: Greystone Creamery / Cream: Calder Dairy / Bacon: Ernst Farms)

* Apple-pear coffee cake (Westwind Milling Company).

* Rhubarb-Iced Tea

Many of you may already know Paul or spent many nights dining in his former restaurant. For those who don't know him, Paul was the owner and chef at Cousins Heritage Inn in Dexter for 17 years. He was also instrumental in saving historic Gordon Hall in Dexter and has been actively involved in community affairs for years.

Join us on Thursday to wave at Paul, and linger over
his fabulous fixins'.

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