Our 5th Dinner by Adam

Our amazing Dinners by Adam have been very successful, and our service is fine-tuned to near perfection, so…

We’re having another Dinner by Adam next Saturday evening, December 12, (by reservation only). Seating is at 6:00. Cost is $65.00 plus tax and gratuity. Credit cards accepted.

As of now, half the seats are reserved already!

If any of you bring instruments we’ll have a jam after dinner.

As always, comlimentary wines of very high quality are expertly paired with courses.

And ah, yes…Our culinary master has come up with a menu for this coming Saturday’s award-winning presentation grade Dinner-by-Adam at the Nancy Shepherd House Inn.

It is:

First course> Fennel and Red Miso Soup:
A creamy pureed soup accented with the saltiness roasted flavor of organic red miso

Second course> Lobster Cavatelli:
A home made semolina pasta dough paired with Maine cold water lobster and
finished with a rich heirloom tomato foam and fresh chive

Third course> Smoked Scallop with Brussels Sprouts and Bacon, Mousseline Sauce:
A U-10 diver scallop, smoked with pistachio shells, pan seared and resting atop shaved Brussels sprouts and Virginia bacon, finished with an emulsified butter sauce

Fourth course> 48 Hour Short Rib with Cassoulet, Cognac and Truffle Jus:
Sous Vide beef short ribs, gently braised for 48 hours accompanied by three bean compote enriched with demi glace and fresh herbs, finished with a Courvosier cognac jus fortified with black truffle jus from Italy

Fifth Course> Compressed Pink Lady Apple with Apple Cider and White Cheddar:
Organic Pink Lady Apple compressed and cooked, paired with extra sharp
Vermont white cheddar cheese, finished with a nutmeg and cinnamon local apple cider puree and crisp wheat

Sixth course> Sponge Cake with Cranberry, Peanut Butter Ice Cream, Cashew and Crème Anglaise:
Soft sponge cake paired with a velvety cranberry sauce, a house made peanut butter ice cream, shaven cashew and vanilla crème anglaise

Please let others know about these fabulous special event dinners we hold. We don’t want it to be Winchester’s best kept secret. The more popular they become, the more we’ll do. Tell people about our email list and blog!

Another “Dinner by Adam” !

We presented another delightful dinner by Adam Policinski on the 6th of November. This last time it was a private dinner for 14 people hosted by a local client and friend.

As many of you know, a wonderful dinner event also happened at the Nancy Shepherd House Inn on Friday, October 30. And because some people called after it had sold out, we’re doing it again on both the 20th & 21st of November! Choose one evening…or reserve a place for both evenings. Several people who have already reserved seats are coming all the way to Winchester, Virginia from out-of-state for overnight accommodations at the inn, just for a “Dinner by Adam”.

Adam Policinski and his partner, Christian Howard, indeed put on a fantastic presentation-grade dinner for 21 people on October 30th and for 14 people on November 6th. Adam is a world class, award-winning culinary artist who will again prepare and serve an amazing gourmet candle-light dinner at the NSH Inn in November. Google Adam’s name!

The cost for this next dinner event will be $65.00 per person (plus tax & gratuity), with four expertly paired complimentary wines included (Some of Adam’s wine choices are rare and valuable bottles from his own personal collection). For a Dinner by Adam, $65.00 is an unbelievable price!

Seating for Adam’s exquisite culinary-art presentation begins at 6:30 P.M. on Friday, November 20, and at 6:00 P.M. on Saturday, November 21. On December 6th, we have fine-tuned our Dinner by Adam and our service so that it is not as long of a show. It is six courses instead of eight this month, but you will not go away hungry!…just a little earlier. However, keep in mind that this kind of presentation dinner takes at least two hours.

My own fresh-roasted and fresh-ground coffee will be served after dinner.

The entire first floor of the inn, and the ale room (http://www.taterhilltavern.com) will be set up for this amazing dining experience. We can now seat 16 people very comfortably in the ale room!

Again, there will be live entertainment. Those who were at the inn for our last two dinners were fortunate to hear the fabulous Stormie Keating on violin, strolling from room to room with her guitar player (yours truly, David McLaughlin). Stormie has agreed to perform again for our two dinners coming up.

And as always, come early for wine, beer, water, and socializing before dinner.

If you are interested in seating for the 20th or 21st, please let me know ASAP by email or phone.

Credit cards accepted after the meal, of course.

Attire…as you like. I’ll be wearing a suit…only because I love being in one.

Of course my wife, Gay, will be helping, too.

And if you know of anyone else who would enjoy this kind of event, please spread the word. Reservations are NOT by invitation only.

We never know exactly what the menu will be because Adam decides what to create based on what he finds fresh the week of the event, but here is his menu from Friday, October 30:

Sweet pea and Truffle Custard with Carrot Foam

Country Bacon and Butternut Squash Soup with Maple Crema and Toasted
Pepitas

Potato Chip Pasta with French Onion Cream sauce, Manchego cheese, and Chive

Shrimp “Brick” with braised Cippolini Onion, nitrogen Avocado, toasted
Coconut, Pea Vine, Curried Parsnip puree

Apple cured Pork Loin, Sour Apple Potato hash, Gremolata, Nutmeg Foam, Beef
Neck Jus

Goat Cheese Mousse, Beet gelee, ground Coco Tuile, Radish green

Chocolate Mousse, Bacon and Egg ice cream, Popcorn shoots, effervescent
sugar cone

Baileys Panna Cotta, dehydrated Italian Meringue, Lemon confit, Espresso
beans, Cotton candy

And here is his menu from November 6th:

Country Bacon and Butternut Squash Soup with Maple Crema and Toasted
Pepitas

Beet and Bleu Cheese Cavatelli, Mint, Sunflower Shoots

Salmon Confit, Cauliflower Custard, Enoki Mushrooms, Pistachio, Chorizo
Sauce

Sous Vide Chicken, Potato Puree, Confit Onion, Brussels sprout, Morel Sauce

Brie, Carrot and Pickled Ginger Puree, Apricot, Lemon Confit, Popcorn, Pea
Vine, Agave Nectar

Doughnut, Apple Cider, Ginger Snap, Compressed Apple, Cotton Candy

Are you getting hungry?