Winter is here! As the kids prepare for fun filled snow days ahead, our kitchen team has been busy constructing an array of dishes to comfort you in the cold days ahead. They have been brining bershire pork tenderloin, making a simple but delicious parsnip puree (see recipe below) to accompany all natural crystal valley farm frenched chicken breast, rolling out fresh lasagna sheets and empanada dough and making fresh potato gnocchi to name just a few.  Some of the items they have been baking this season are mint infused coconut macarons to serve with a ganache filled flourless chocolate cake, as well as snickerdoodle cookies that are then crumbled and sit alongside an espresso cheesecake that is topped with a toasted hazelnut creme anglaise. They complete this sinfully good dish by caramelizing sugar to make a salted toffee to incorporate into the accompanying dark chocolate bark.  Click here to check out all of our new winter menus.

Parsnip Puree


2 lbs. Parsnips

4 Tbsp. Butter

1 Cup Heavy Cream

2 Tbsp. Kosher Salt

Steam parsnips until soft enough to slice easily. Then combine parsnips, butter, heavy cream, and salt into a food processor, blender or mixer and blend until smooth.