{"id":5959,"date":"2012-04-12T09:02:51","date_gmt":"2012-04-12T16:02:51","guid":{"rendered":"https:\/\/anthologysd.com\/blog\/?p=5959"},"modified":"2022-06-28T19:33:05","modified_gmt":"2022-06-29T02:33:05","slug":"oh-the-lovely-dishes-spring-brings","status":"publish","type":"post","link":"https:\/\/anthologysd.com\/blog\/2012\/04\/12\/oh-the-lovely-dishes-spring-brings\/","title":{"rendered":"Oh, the Lovely Dishes Spring Brings"},"content":{"rendered":"<h2>Roasted Beets, Confit Duck Cassoulet, &amp; a Homemade Pasta<\/h2>\n<p><strong>by: Casey Pukl<\/strong><\/p>\n<p>There&#8217;s no time quite like spring for so many reasons. The weather is gorgeous, the sun is up longer each day, and Chef Todd Allison and his incredible team are cooking up some amazing new dishes for our menu in the Anthology kitchen! Check out these three awesome selections from our latest menu!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5960 alignright\" style=\"border-image: initial; margin-top: 1px; margin-bottom: 1px; margin-left: 5px; margin-right: 5px; border-width: 2px; border-color: black; border-style: solid;\" title=\"small_confitducklegcassoulet\" src=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_confitducklegcassoulet.jpg\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_confitducklegcassoulet.jpg 400w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_confitducklegcassoulet-300x225.jpg 300w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_confitducklegcassoulet-240x180.jpg 240w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><strong>Maple Leaf Farms\u00a0Confit Duck Leg Cassoulet<\/strong><\/p>\n<p><em>White Beans, Carrots, Brussels Sprouts, Tuscan Kale, Rosemary Jus<\/em><\/p>\n<p>This dish is melt-in-your-mouth delicious. With a crispy skin on the outside, the duck meat on the inside is so tender that you&#8217;ll find it difficult to put into words. The bed of vegetables and white beans on the bottom is soaked in a delicious rosemary jus that will fill your senses with the aromas of spring.<\/p>\n<p>This entree is the perfect portion size to fill you up, but it won&#8217;t weigh you down. Pair it with a lighter red wine or a bolder white, and enjoy!<!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5961 alignleft\" style=\"border-image: initial; margin-top: 1px; margin-bottom: 1px; margin-left: 5px; margin-right: 5px; border-width: 2px; border-color: black; border-style: solid;\" title=\"small_housefettucini\" src=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_housefettucini.jpg\" alt=\"\" width=\"400\" height=\"255\" srcset=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_housefettucini.jpg 400w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_housefettucini-300x191.jpg 300w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_housefettucini-282x180.jpg 282w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><strong>Housemade Fettuccine<\/strong><\/p>\n<p><em>Roasted Cauliflower, Brussels Sprouts, Artichokes, Zucchini, Burrata, Tomato Pesto<\/em><\/p>\n<p>Can you say &#8220;Farm Fresh&#8221;? This dish is the epitome of what Chef Allison&#8217;s farm to table philosophy is all about. Between the fresh roasted cauliflower, brussels sprouts, and the homemade pasta, this one is a keeper. Served with a bit of burrata cheese and fresh herbs as well, this dish feels light unlike other pasta dishes. It still has a healthy amount of deep flavors, but hits all the right notes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5962 alignright\" style=\"border-image: initial; margin-top: 1px; margin-bottom: 1px; margin-left: 5px; margin-right: 5px; border-width: 2px; border-color: black; border-style: solid;\" title=\"small_roastedbeetburrattasalad\" src=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_roastedbeetburrattasalad.jpg\" alt=\"\" width=\"400\" height=\"231\" srcset=\"https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_roastedbeetburrattasalad.jpg 400w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_roastedbeetburrattasalad-300x173.jpg 300w, https:\/\/anthologysd.com\/blog\/wp-content\/uploads\/2012\/04\/small_roastedbeetburrattasalad-311x180.jpg 311w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p><strong>Oven Roasted Candy Stripe Beets<\/strong><\/p>\n<p><em>Burrata Cheese, Pepperoncinis, Caramelized Shallots, Wild Arugula<\/em><\/p>\n<p>I&#8217;m a bit of a beet junkie, and have to admit that I was slightly traumatized when I learned that my beloved beet carpaccio would be leaving the menu, but this dish does not disappoint one bit. With the salty punch from the pepperoncinis and slightly sweet goodness of the caramelized shallots, these beets shine.<\/p>\n<p>Be sure to come on down and give these dishes a try!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Beets, Confit Duck Cassoulet, &amp; a Homemade Pasta by: Casey Pukl There&#8217;s no time quite like spring for so many reasons. The weather is gorgeous, the sun is up longer each day, and Chef Todd Allison and his incredible team are cooking up some amazing new dishes for our menu in the Anthology kitchen! [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1443],"tags":[11514],"class_list":["post-5959","post","type-post","status-publish","format-standard","hentry","category-kitchen","tag-kitchen-features-recipes"],"_links":{"self":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/5959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/comments?post=5959"}],"version-history":[{"count":1,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/5959\/revisions"}],"predecessor-version":[{"id":33042,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/5959\/revisions\/33042"}],"wp:attachment":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/media?parent=5959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/categories?post=5959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/tags?post=5959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}