Dining in Action – October 2016

Above: Kellie Brook Farm half-chicken entrée.

Each month, Demeters Steakhouse presents a new four-course menu featuring a variety of local vendors, New England spirits and sustainable ingredients. It’s called Dining in Action, and it’s our way of celebrating the Seacoast’s unique food culture. Here’s a look at Dining in Action for October 2016.

This Month’s Vendors

kelliebrookfarm

Above: Kellie Brook Farm owner Tim Rocha.

Our chicken and pork dishes are provided by Kellie Brook Farm in Greenland, NH. Kellie Brook Farm is family owned and operated farm. Founded in 1992, Kellie Brook Farms started by growing Christmas trees and vegetables for farmers’ markets. Ten years later, they ventured into free range, pasture raised and grain fed meats, including pork, chicken, beef, veal and turkey. Kellie Brook Farms livestock is raised without the use of growth stimulants, hormones, antibiotics or animal byproducts.

krupnik

Above: Krupnik honey liqueur from Djinn Spirits.

Cocktail pairings are provided by Djinn Spirits in Nashua, NH. Founded in December of 2013 by Andy and Cindy Harthcock, Djinn began with a signature gin and white whiskey, followed by Beat 3 Reserve barrel aged whiskey and their first small batch single malt whiskey. Their most popular product is Krupnik, a spiced honey liqueur based on a 500 year-old Lithuanian recipe. Djinn Spirits combine technical expertise with a love for aesthetics to create truly unique spirit flavors.

This Month’s Menu

Our Dining in Action menu begins with buttermilk fried chicken served with a Beat 3 Whiskey barbecue sauce, and paired with a Krupnik infused Dale’s Pale Ale.

buttermilk_fried_chicken_20161010

For second course, we’re offering braised pork trotter with hand-rolled pasta cooked with red wine, tomato sauce and fresh herbs. This is complemented by a Beat 3 Manhattan made with Beat 3 single malt whiskey, Carpano Antica vermouth and Peychaud bitters.

Our main course is a savory half-chicken breast served over white polenta and braised kale dressed in chicken jus. This is served with a play on a classic Tom Collins called Djinn Thyme, made with Djinn Gin, fresh squeezed lemon, agave nectar, thyme and club soda.

demeters_parfait_20161010

For dessert, enjoy a Demeters Trifle with chocolate cake crumble, seasonal berries and fresh whipped cream.

Reservations

Make your reservations for August’s Dining in Action now by calling 603.766.0001 or visiting us on Reserve. To receive the latest Dining in Action menu straight to your inbox, be sure to sign up for our e-mail newsletter at the bottom of the page.

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