Warm Dad’s Heart Through His Stomach

Thursday, June 14, 2012 15:34

Hearty Meals for Father’s Day

 By Casey Pukl

This Sunday, fathers across the country will be indulging, imbibing, and playing with power tools— though we don’t encourage imbibing and playing with power tools at the same time!

This Father’s Day, Anthology will be open for a special Sunday Brunch featuring acoustic artists performing classic rock covers in our bar/lounge area, and then again for a 7pm tribute to rock legends, The Eagles, performed by fan favorite, The Long Run. For our Sunday Brunch, Executive Chef Kristen Burman will be featuring an incredible Dad-worthy steak special while the bar will be serving up “Manmosas”. For dinner, a fabulous new summer menu addition will debut, and I don’t think there’s a Dad out there who can turn it down. Read on for the full mouth watering details.

Chicken Fried Steak
Sauteed Spinach, Bacon & Cheddar Cornbread, Black Pepper Gravy

Having spent the last three years of my life in Nashville, Tennessee, I’ve learned my fair share about the glory of chicken fried meats. For those of you unfamiliar with this delectable treat, it has also been referred to as “country fried steak”, and simply involves coating the protein (usually chicken, steak, or even pork) in a mixture of seasoned flour, then pan frying it until it gets nice and crispy.

This hearty, southern inspired dish is the perfect way to kick off a lazy Sunday afternoon. With a peppery gravy and a savory cornbread, this dish is impossible not to love. The sauteed spinach also adds another layer of flavor (and some extra nutritional content) to this flavor bomb.

If your golf game doesn’t leave time for brunch, then perhaps  a special Father’s Day dinner and show is in the cards. This Sunday is certainly a great time to do it. Just added to the menu, this next dish is a great small plate to share, or even eat as a lighter entree.

Herbed Ricotta Gnocchi
Escarole, Candied Meyer Lemon, Parmesan Veloute

Do not fear; no potatoes were harmed in the making of this dish. I know,  you saw the word “gnocchi” and were instantly concerned, but these gnocchi are a rare breed. Made with ricotta cheese, flour, egg, salt, pepper, olive oil, and fresh herbs, this pasta is much lighter than the traditional potato gnocchi, and the texture is a bit fluffier.

Burman prepares this dish by sauteing the gnocchi and escarole with garlic until the gnocchi turns golden brown. She then serves it over a parmesan veloute (parmesan stock thickened with a roux) and tops it with candied Meyer lemon rinds. The fresh sweetness of the lemons really brings the flavors of this dish together.

Show your Dad just how much he means to you, and bring him out to celebrate Father’s Day here this Sunday!