The Hungry Peach Cafe opened at ADAC on August 5th 2009.

It has been an exhausting past couple of months but we somehow managed to open our doors! Running a cafe is very exciting; my favorite part of the day is coming into work and deciding which specials the menu will feature.

Please view the menu above; feel free to post your comments. Everyday we feature a breakfast,lunch, and soup special. If you have any suggestions please share them with us.

The Hungry Peach Cafe is open Monday-Thursday 8:30am-4pm and Fridays 8:30am-3pm. Please join us!

Anniversary Dinner for 2 July, 17 2009

1st course: Melon Ball and Prosciutto Salad, Olive Oil Drizzle, Cracked Black Pepper

2nd course: Pan-Seared Filet of Beef, Lobster Tails, Sauteed Spinach, Herb Buerre-Blanc

3rd course: Traditional Creme Brulee, Vanilla-Glazed Fruit, Wafer Crisp

Easter 2009

We hosted the 2nd annual Easter brunch at our house last Sunday. There was a smorgasbord of food, as usual, as well as a Bloody Mary bar. Conor outdid herself with the beautiful decor, flowers, and table scape. It was great to spend time with family and friends and to just relax on a beautiful day!

On the menu...

Roasted Pork Tenderloin with Orange Chutney
Steamed Asparagus with Roasted Red Peppers
Cinnamon-Stuffed Pancakes with Cream Cheese Glaze
Egg and Sausage Casserole
Crispy Hash Browns
Buttermilk Biscuits

Carrot Cake with Cream Cheese Frosting
Chocolate Molten Cookies
Champagne Soaked Fruit
Lemon Mousse

Fall and Winter Cooking Class Menu

*Choose 1 from each of the following categories

* Any item marked with a “B” is suitable for beginners, “I” for the intermediate or more advanced cook

Appetizers/Salads

• Endive Salad with Pomegranate Vinaigrette and Lemon Cream-B

• Baked Brie wrapped in Filo with Dried Apricots, Slivered Almonds and a Cardamom-Honey Drizzle-B

• Roasted Butternut Squash Soup with Fried Sage-I

• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil

• Shrimp Cocktail with Avocado and Red Onion-B

• Spinach, Bacon and Asian Pear Salad with Honey-Dijon Vinaigrette-B

• Avocado and Tuna Salad-B

Entrees

• Penne Pasta with Cream Corn Puree, Truffle Oil and Sliced Proscuitto-B

• Flank Steak with Horseradish Cream-B

• Pan Seared Salmon with a Mustard-Seed Crust-B

• Pan Roasted Snapper with Lemon-Butter Sauce-I

• Herb Oven-Roasted Organic Chicken Breast with Pan Gravy-B

• Dijon Rubbed, Bacon-Wrapped Pork Tenderloin with Rosemary Au Jus-I

• Seared and Sliced Leg of Lamb on Lemon-Chickpea Puree-B

• Linguine with Sautéed Scallops and Shrimp in Pesto Sauce garnished with Fried Basil-I

Sides

• Rosemary Roasted Potato Wedges-B

• Sweet Potato Puree with Brown Sugar and Sherry-B

• Butter Glazed Brussels Sprouts-B

• Garlic Sautéed Spinach-B

• Cauliflower Puree-B

• Garlic Italian Bread-B

Desserts

• Chocolate Fudge Cakes-I

• Pecan-Toffee Mini Tartlets-B

• Mascarpone Stuffed Strawberries on a Bed of Coconut-B

• Banana’s Foster-B

• Vanilla, Orange and Cinnamon Poached Pears with Vanilla Ice Cream-B

• Chocolate-Chunk Bread Pudding with Whipped Cream-I