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.
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!
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.
The room set up for dinner.
