Feet in Dixie and Head
in the Cool Cool North
November 24, 25, 26, 2017
Join the culinary team of Karen and Hans Marx for a weekend of southern hospitality as we celebrate the American Thanksgiving Bayou Style.
We start the celebration Friday at 6 p.m. with a dinner available to our club guests for $75. It will be our pleasure to serve you our
To start Rémoulade - A home-grown version using fresh vegetables.
Turducken - The finest local organic fowl starting with a Turkey stuffed with a Duck stuffed with a Chicken all deboned and layered with 3 different dressings cornbread, apple sage, dirty rice. This centerpiece will be presented with Winter squash and hazelnuts, Brussel sprouts with tomatoes, Greens and Tasso, Southern slaw, Home pickled relish tray. The must have of potatoes and gravy too.
For Evenings End - Cranberry Cream Pie and Apple Beignets
Sweet Tea and Strong Coffee will be on offer alongside other refreshments.
Saturday 11 a.m. - It’s all about Da Roux Cooking Class
The base of all great Cajun dishes is the Roux (roo) learn how to make a medium dark and turn it into a gumbo, a dark roux makes a Jambalaya and the darkest of all for a Etouffee. With these skills under your belt you’ll be cooking
in the Louisiana style in no time. Lots to learn and more to taste.
Sunday 11 a.m. - 2 p.m.
Drop in to our Sunday Social Brunch to enjoy your favorites with a New Orleans Twist.
Please join us to enjoy local food cooked in a slow southern style.
Call 613-928-2477 to reserve your spot.
Stay up to date as Wendy shares what is happening each week at Furnace Falls Farm. She will keep you informed on what Chef Mark and Chef Karen have planned for upcoming meals and cooking classes.