The Ladies of Lawrence Artwork(LOLA) group will be setting up a one day only pop up shop at Pachamama’s restaurant Saturday February 4, 2012.  The Valentine’s show will start at 10am and go until 4pm in the Blue Room of the restaurant, 800 New Hampshire St.  The event is free and open to the public to come and shop for their sweethearts or themselves!  A perfect opportunity to get out and show support for Lawrence’s unique and lively art scene.

LOLA artists will be offering handmade items such as: Valentine’s cards, jewelry, soaps, candles, artwork, prints, t-shirts, house wares, bags, and much more.  Twelve artists and designers will be showcased for this event:

Kate Von Achen,  Awava – awavamarket.com

Jill Riley, Dishpan Hands

Kylie Grater, Early Jewelry –earlyjewelry.com

Kendra Marable, Glitter & Rust – glitterandrust.com

Kate E. Burke, Kate E. Burke – kateeburke.com

Kitty Steffens, KitMit

Dana Hangauer, Eat Art Club – eatartclub.com

Katie Reese, Kitty Reese – kittyreese.com 

Leslie Kuluva, Leslie Kay – misslesliekay.com

Rachel Dempsey, Red Designs – reddesignsjewelry.net

Gina Renee, Nurture Botanicals – bazilessentials.com

Kristi Arnold– kristi-arnold.com 

VALENTINE’S DAY MENU

5-Course Tasting Menu

Tuesday February 14^th, 2012

$50 per person or $65 per person with wine pairings

Warm Liquid Center Gougére/House Kimchi Devilled Egg

3-cheese fondue/Mustard Seed Pickle

Oyster Pan Roast

Bacon, Creamed Baby Spinach, Laughing Bird Shrimp, Absinthe,

Porcini-Parmesan Jus

Whipped Brie-Parma Ham Bundles

 Truffled Medjool Dates, Shaved Radish, Petit Salet,

Smoked Marcona Almonds

Diver Scallops and Braised Short Ribs

Crushed gold potato, Grilled baby fennel,

Orange Chile-Tomato Broth,

Green Olive-Toasted Garlic Tapenade, Bearnaise

Chocolate Souffle for Two

Warm Passion Fruit Anglaise, Strawberry Pearls,

Shaved White Chocolate Truffle

Drink Special

Boulevard Chocolate Ale Milkshake

Strawberries n’ Cream Cookies

RSVP: 785-841-0990

Thursday February 16, 2012

$70 per person*

Grilled Laughing Bird Shrimp-Pumpkin Marlin Poisson Cru

Coconut, Chile, Mango, Herbs

2010 Sauvignon Blanc, Monterey

Bacon Wrapped Clark Chicken “Rumaki”

Pickled Black Walnut-Scallion Sticky Rice, Miso-Lime Butterscotch, Pink Grapefruit Brulee

2009 Highland Chardonnay,  Santa Lucia Highlands

Black Tea n’ Spice Cured Duck Pastrami

House Tart Cherry Kraut, Dark Rye Toast, Crispy Sprout Leaves, Dijon-Dill Havarti Fondue

2009 Twelve Clones Pinot Noir, Santa Lucia Highlands

Olive Grilled Pork Secreto Steak

Roasted and Raw Porcini, Dried Strawberry-Sheep’s Milk Cheese Cream of Wheat

2009 Cotes du Crow’s Granache/Syrah, Monterey

Pinot Braised Lamb Shanks

Moroccan Spiced Qinoa, Grilled Fennel, Blackberry-Toasted Garlic-Almond Vinaigrette

2009 Double L Pinot Noir, Santa Lucia Highlands

 Oaxacan Hot Chocolate

*(Tax and Gratuity not included)

RSVP 785-841-0990

Sparkling Wine Toast

Foie Gras “PB&J”

Peanut-Banana Bread, and Quince Jam

First

Velvet Parsnip Soup

Lobster, Mango, Chestnut, American Sturgeon Caviar,

Charred Scallion Crème Fraiche

Second

Prosciutto Wrapped Shrimp

Crisped Brussels Sprouts,

Anson Mills Cheddar Hominy Spoon Bread,

House Kim Chi Sofrito

Third

(Choice of Mains)

Gently Cooked Sable Fish

Roast Corn “Chowder,” Chorizo,

Orange Saffron Butter

or

Smoked Breast of Duck

Blue Cheese-Pecan Sweet Potato Gratin, Garlic-Chile Greens, Hoppin’ John Vinaigrette

or

Grilled K.C. Strip Loin of Beef

Porcini-Parmesan Whipped Potatoes,

French Beans, Béarnaise

Fourth

Warm Blueberries and Cream Bread Pudding

Black n’ White Chocolate Truffles,

Brown Buttered Rum Ice Cream

$75/Person (includes sparkling wine toast!)

$100/Person with wine pairings

RSVP: 785-841-0990

Just a few shots taken of this past Friday’s Sip & Shop held in Pachamama’s Alton Ballroom.  Thank you to everyone that attended the event; you all made it a huge success!

This year’s list of vendors includes:

Pork Tenderloin Plate Recipes:

Stewed Okra

4 C Cleaned Okra cut into 1/2 inch chunks

1ea Yellow Onion

2ea Green Bell Peppers

3ea Celery Ribs

2tsp Minced Garlic

2tsp Dry Thyme

1tsp Lavender crushed

4C 74/40 Tomatoes

2C Chicken Stock

1C Sherry Wine

1ea Lemon Juice

TT S & P  (*to taste)

Method: Sweat onion, pepper, celery, and garlic then

add the remaining ingredients and simmer until slightly chunky.

Season and reserve for service.

Golden Rice Grits

6C Gold Rice Grits

6C Water

6C Chicken Stock

1/4 lb. Butter

TT S & P

Method: Bring stock to a simmer then add the rice grits

and butter and reduce the heat.

Stir often to avoid sticking.

Cook until the rice is cooked through and the mixture is creamy.

Season the grits and reserve for service.

Fried Crawfish Tails Prep

1pkg Crawfish tails rinsed well and soaked in buttermilk,

drained and dredged in flour

Method: Dust the tails with the flour and fry till warmed through and golden.

Remoulade

3C Mayonnaise

1T Garlic Confit puree

1T Chopped Capers

2T Chopped Cornichons

2T Minced Shallot

4ea Scallions

1T Horseradish

3T Grainy Mustard

TT Salt

Method: Blend ingredients together and reserve for service.

Pork Rub and Prep

1C Cajun Blackening Spice

2tsp #1 Curing Salt

1T Salt

1/2C Brown Sugar

Method: Rub the tenderloins with the blended spices

and allow to cure in the walk-in for about 8 hours

then cold smoke for 20 minutes and reserve for service.