TC NovDec 2025 Newsletter

COMPILED BY JANET DAHL WILLCOX

FOOD GLOSSARY FROM CHEF DAMON BRADY **All below definitions are via Wikipedia and my own personal food knowledge. Pictures are taken from the internet and the Town Club Garden.

NOVEMBER DINNERS

NOVEMBER LUNCHES

Salsa Verde: Traditionally, Salsa Verde consists of tarragon, parsley, mint, garlic, capers, and olive oil that are ground in a mortar and pestle. Some versions have the addition of anchovies, citrus, chili flakes and other herb combinations

Pistachio Dukkah: Dukkah (pronounced doo-kah), is a traditional Egyptian blend of nuts, seeds, and aromatic spices. It has been made since ancient Egypt, but it is now widely popular throughout the Middle East and beyond. Chef’s Notes: Dukkah is a wonderfully interesting spice blend that is very versatile as it can be used for dips, for salad dressing, and made into a marinade for meat and poultry. During the month of November, we will be creating our own version with crushed California grown pistachios and topping one of our soups of the month to brighten the flavor and texture.

depending on the application. ( Pictured: Salsa Verde or Sauce Verte) Chef’s Notes: Many cultures have their own version of this vibrant green condiment, but we prefer to use the French version (Sauce Verte Piémontaise). It is very simple to make but adds a wonderful dept of flavor and can enhance lots of different dishes from simple roasted chicken to fish and even tossed into roasted potatoes.

Blood Orange: Originally grown in Italy and Spain, these vibrant, crimson colored citrus add a splash of color and flavor to anything they are incorporated into. The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to

Opal Basil: Opal basil (pictured) is a cultivar of Ocimum basilicum (sweet basil), developed by John Scarchuk and Joseph Lent at the University of Connecticut in the 1950s. With deep purple, sometimes mottled leaves, it is

grown as much for its decorative appeal as for its culinary appeal. Chef’s Notes: This vibrantly colored variation of Italian Genovese basil looks stunning on the plate and is even more enhanced when it’s fried until crisp. We will be adding to an herb relish to lighten our lamb chop entrée served with mint and French green beans for an unforgettable flavor combination.

many flowers and fruit, but not generally found in citrus fruits. Chef’s Notes: Typically, the season for blood oranges grown here locally is from November to May due to our ideal climate for citrus. We enjoy using them in salad dressing, desserts, and even in our cocktails. ( Pictured: Moro Variety Blood Orange Tree) Cardamom: Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum, which belong to the ginger family. It is native to the Indian subcontinent and Indonesia, and is recognized for its small seed pods, which can be green, brown, or black depending on the variety. Green cardamom is the most common type used in cooking. Chef’s Notes: Cardamom is a wonderful ingredient that has tasting notes of citrus, smoke, and herbs. We buy them whole, roast lightly and process into a powder which we use for everything from marinades to sauces and especially desserts like our seasonal confection of Cardamom Spiced Chocolate Parfait, Pumpkin Genoise Cake, and a Semisweet Chocolate Mousse Oat Crumble. ( Pictured: Cardamom Pods)

DECEMBER DINNERS

Lemongrass: Lemongrass is an herb with a distinct citrusy flavor and aroma. Its scientific name is Cymbopogon citratus and it belongs to the grass family. It is a tall, perennial grass native to India and tropical regions of Asia and is widely used to make teas and other drinks. Chef’s Notes: Its distinct and clean lemony flavor is a wonderful ingredient to use especially in marinades, soups, and desserts. It brings a wonderful aroma to the kitchen when you’re using it. We will be infusing it into a seasonal soup of Maine lobster and roasted kabocha squash, to bring warmth and comfort to your dining table.

Chestnuts: Chestnuts are the edible fruit of a deciduous tree that grows throughout the world originating from Europe, Asia, and North America. They can be eaten raw or cooked, with a mild flavor that makes them versatile for both

Chestnut Honey: Just as the name implies, chestnut honey is produced by honeybees that feed on chestnut trees. Chestnut trees are native to North America. These trees are known for their cone-like, showy flowers that

sweet and savory dishes. Fun Fact: They are one of the only nuts that are actually fruits as opposed to seeds. (Except for peanuts, which are legumes.) Chef’s Notes: Nothing says fall and winter like chestnuts. One of my favorite ways to use them is in soups, risotto, and of course desserts. We will be featuring them in several dishes for the month of December both in a Warm Celery Root & Crab Bisque with Toasted Chestnuts and Assorted Mushroom & Chestnut Paradelle Pasta, Vodka Spiked Butternut Squash Sugo for our vegetarian option. ( Pictured: Freshly harvested chestnuts)

bloom in shades of pink and white. Honeybees and other pollinators are drawn to their beautiful blossoms. ( Pictured: Chestnut honey) Chef’s Notes: Chestnuts are synonymous with fall, and we think a wonderful way to finish off your meal would be to indulge in a Corsican style cheesecake (Fiadone) drizzled with chestnut honey and praline. This dessert really pairs well with a late harvest white wine such as Pinot Grigio or Sauvignon Blanc.