Wed. Night Dinners

We are now hosting once monthly dinners at Heidi Tunnell Catering Co. in our on-site event center! Dinners are casual comfort food dinners with a monthly changing menu. Dinners run from $15-18 per person and depend on the menu we have lined up for that month. If you are trying to plan ahead we are hosting the dinners on the 3rd Wednesday of each month.

A selection of beer and wine by the glass or by the bottle are available at the dinners.

Getting ready with individual meatloafs for the first Wednesday Dinner of 2009.

Getting ready with individual meatloafs for the first Wednesday Dinner of 2009.

To stay up to date about these dinners you can join our weekly email list that goes out each Monday. These emails include our bakery specials, lunch menu and updates about upcoming and ongoing events. To join the email list enter your contact information into the form below. We hope to see you at the table at an upcoming Wednesday Night Dinner!

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Upcoming Dinner: APRIL 21, 2010

April 21, 2010 – Next Wednesday Night Dinner

Jambalaya with Chicken and our House Cured Tasso

Side Salad

$15 / person

Dessert: TBA
$4

Reservations or Walk-In’s accepted for TWO seatings 5:30pm or 7:00pm

*As of 4/13: The 7pm seating is sold out. If you are trying to come and cannot make the 5:30pm seating you are welcome to come to that seating up to 6pm – if that helps.*

Menus of past dinners:

MARCH 2010:

House Cured Corned Beef and Cabbage
Guinness-Whole Grain Mustard Sauce

Side Salad: Greens, Carrots, Eggs, House Cured Bacon Lardons, Red Lager Vinaigrette

Dessert: Grasshopper Pie

FEBRUARY 2010:

Chicken Fried Steak
Mashed Potatoes, Carrots, Gravy

Side Salad: Local Butter Lettuce, House Cured Bacon, Eggs, Blue Cheese Dressing

Freshly Baked Bread by the Heidi Tunnell Catering Company

Dessert: Brownie Cheesecake with Whipped Cream

JANUARY 2010:

Seared Local Fish
Mushroom and Leek Risotto, Bourbon Sauce

Side Salad: House Cured Pancetta, Greens, Pecorino, Sherry Vinaigrette

Freshly Baked Bread by the Heidi Tunnell Catering Company

Dessert (optional add-on): Orange Buttermilk Pudding Cake, Whipped Cream

DECEMBER 2009:

Buttermilk Soaked, Breaded and Fried Chicken
Macaroni and Cheese, Corn Maque Choux

Side Salad: Romaine Lettuce, Parmesan Cheese, Croutons, Caesar Dressing

Freshly Baked Bread by the Heidi Tunnell Catering Company

Dessert (optional add-on): Grand Marnier Pots de Creme, Orange Shortbread Cookie

NOVEMBER 2009:

Slow Cooked and Rubbed Pork Spareribs
Sweet Potato, Bacon and Blue Cheese au Gratin, Bacon Braised Collard Greens

Side Salad: Green Leaf Lettuce, Carrots, Croutons, Buttermilk Ranch Dressing

Freshly Baked Bread by the Heidi Tunnell Catering Company

Dessert (optional add-on): German Chocolate Cake

OCTOBER 2009:

House Ground, Bacon Wrapped Meatloaf
Mashed Potatoes, Glazed Carrots

Side Salad: Green Leaf Lettuce, Apples, Hazelnuts, Honey-Whole Grain Mustard Vinaigrette

Freshly Baked Bread by the Heidi Tunnell Catering Company

Dessert: (optional add-on) Pumpkin Cheesecake, Gingersnap Crust, Vanilla Bean Whipped Cream, Caramel Sauce

Grinding the meat fresh for the meatloaf.

Grinding the meat fresh for the meatloaf.

The room set up for dinner.

The room set up for dinner.