Friday, July 3, 2015
Monday, June 22, 2015
We are so excited to announce our 2015 Summer Calendar!
Join us for fun summer events + promotions as we celebrate the warmer weather of summertime!
Visit us on Facebook for more information on our summer calendar!
Tuesday, June 2, 2015
Summer is starting a little early at the bar...
For a limited time only, we have a dangerously delicious creation from our Bar Tender, Brian, that is SURE to make you feel like summer has arrived. Come and try it before it's gone!
+ Blueberry Infused Vodka
served any way you'd like!
Brian suggests enjoying it mixed with lemonade for an extra sweet summer sip!
Friday, May 1, 2015
We have some all new delicious spring menu items!
Take a peek at what we have available now on our menu:
basil pesto, heirloom tomatoes, fresh mozzarella, parmesan, chili flakes
cracked wheat salad, hazelnuts, dried cherries, pinot noir reduction
|Crispy Buttermilk Boneless Fried Chicken|
whipped potatoes, farm salad, herb marinated queso fresco +
pink peppercorn honey
|The Falafel Tacos |
crisp falafel, tahini, vine-ripe tomato, tabouli, sunflower seeds,
toum + flour tortillas
|Seared Sea Scallops|
sweet potato farro risotto, roasted oyster mushrooms, crispy leeks
|Mediterranean Chopped Salad |
iceberg, red pepper, olives, chickpeas, feta, red onion, tomatoes,
cucumber, pita, olive oil
|Baby Kale + Cara Cara Orange Salad|
roasted yellow beets, avocado, roma tomatoes,
shaved fennel, tangerine vinaigrette
|Seared Ahi Lettuce Wraps|
cucumber, pickled carrots + daikon, cilantro, sweet soy chili sauce,
toasted peanuts, wonton sticks
|Crispy Veggie Eggrolls |
tat soi salad, pickled carrots, ginger teriyaki sauce
We hope to see everyone in soon to try out all of our new items!
Thursday, April 9, 2015
Earlier this winter, Chef Peter led a fabulous cooking class for Boston Center for Adult Education and whipped up a delicious + Hearty, mid-winter meal!
We have the scoop from Chef Peter on how to make these dishes at home!Ingredients
MORROCAN SPICED LAMB SHANK
- 1/4 cup canola oil
[Chef Peter Hansen]
- 4 meaty lamb shanks (about 1 1/4 pounds each)
- Salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon harissa or other chile paste
- 1 cup dry red wine
- One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
- 2 cups chicken stock or canned low-sodium broth
- 1/4 cup slivered almonds, chopped (optional)
- 2 tablespoons finely chopped mint
- 2 tablespoons chopped cilantro
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- One 10-ounce box instant couscous
- 1 cup water
- 1/4 cup dried currants
- Ras el hanout (sub recipe)
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the ras el hanout and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
3. Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
4. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm.
6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
7. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
8. Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.
Monday, April 6, 2015
Happy Easter from The Cottage Wellesley!
Our team members and guests had a wonderful time at The Easter Bunny Brunch this past Saturday! We served up a special buffet brunch menu, lemonade stand, arts & crafts, a photo booth, and a great time with the Easter Bunny!
All children's meal proceeds directly benefitted Family Promise MetroWest, a wonderful local organization committed to providing shelter and healthy food to homeless families as they work to get back on their feet.
We proudly raised $700 to benefit Family Promise MetroWest!
Thank you to everyone who came out to see us on Saturday to celebrate and support a great cause! We appreciated your support and loved seeing some familiar faces!
Be on the look out for more fun events at The Cottage Wellesley!
Also, a very special Thank You to our friends at Wellesley Bank for their sponsorship! We appreciate your help, and the kids loved their goody bags filled with fun Easter treats!