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J’s Sunday Garden Tea" style="background-color:#508273; border-color:#508273;">

J’s Sunday Garden Tea

[/button] June 23, 2013

1:00 – 3:00 pm

$27.50 per person includes tax and gratuity  

Enjoy the garden harvest as you sip summer inspired teas and artfully prepared scones, tea sandwiches and pastries on our garden patio at J’s Restaurant. We warmly welcome Danielle Beaudette, proprietor of the Cozy Tea Cart in Brookline, NH, as our host to enlighten and educate our guests with her passion for whole leaf teas.

$27.50 per person includes a five course specialty tea menu with pairings.

Accepting online, prepaid reservations only.

For more information about the dates and times and featured menu items, click here.

To Book Reservations, click here.

$50.00 per person includes tax and gratuity

ALL SOLD OUT

Sunday, January 13, 2013 – Soups
Sunday, February 10, 2013 - Sweets
Sunday, March 10, 2013 – Smokehouse Demo
Sunday, April 7, 2013 – Hors d’oeuvres and more
Sunday, May 5 – Fondue

Get ready for an intense half-hour of dramatic and delicious sights, smells, and tastes as you watch a live demonstration of sophisticated cooking techniques and unusual tips made simple by our accomplished Executive Chef-instructor Keith Desjardin.
The all inclusive price is $50.00 per person and includes a half hour cooking lesson, brunch, Tip, Tax, Complimentary Mimosa, Tour of the Winery and Tasting of 6 wines. All events start at 10:00 am. Accepting online, prepaid reservations only.

For more information about the dates and times and featured menu items, click here.

To Book Reservations, click here.

“The Moment” An Enchanted Engagement Dinner

To make an unforgettable memory of an once-in-a-lifetime wedding proposal, J’s at Nashoba Valley presents its “Will You Marry Me?” package, featuring a private dining space, personally designed menu based on your favorite foods, luxurious decoration, exquisite cuisine, flowers, roses, sparkling wine and much more. You only live once so start your new life together with something to remember. $550.00 all inclusive package. To See More Details – Click Here.

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WHDH-TV –

Butternut Bisque

Butternut Squash, Roasted Orchard Beet Emulsion, Autumn Spiced Crème Fraîche
This soup is vegetarian and gluten free
Bisque traditionally meant to include shellfish but more modernly is used to refer to a pureed soup finished with cream. Orchard beet emulsion is roasted beets pureed with California cold pressed olive oil. Autumn spiced crème fraîche to include: cinnamon, nutmeg, allspice, clove, and cardamom

J’s at Nashoba Valley Winery

Butternut Squash Bisque 2012

Ingredients
1 large Spanish onion, diced
3 – Butternut squash, peeled, seeded and diced
2 cups Nashoba Valley Winery Pear Wine
Water or vegetable stock as needed (see method)
4 ounces of Brown sugar
4 ounces of Pure Maple syrup
1 table spoon of Molasses
2 cups of Heavy Cream
1 teaspoon of Cinnamon
2 pinches of Nutmet
2 pinches of Clove
2 pinches of Allspice
Salt and pepper to taste

Method:

-In a thick bottom saucepan, add a little vegetable oil and sweat the onions until they are translucent. Add the squash, wine, and only enough stock (or water) to cover the vegetables. Bring to a boil.
-Lower the heat and simmer the mixture until the squash is soft enough to mash with a fork. Puree the soup with an emulsion blender or transfer to a stand up blender.
-Whisk in the remaining ingredients and season to taste.

The Extra Love:

Roasted Beet Emulsion

Ingredients:
1ea Red Beet
1/4c Orange Juice
TT EVOO
TT S&P
Method:
Peel the beet and cut into a medium dice. Toss in the OJ, a drizzle of EVOO, and some salt and pepper. Place in an oven safe pan and roast at 350 degrees for 20-30mins or until tender.
Transfer the roasted beets to a blender. Puree until smooth and adjust the consistency to your liking: Adding OJ will make it a bit thinner, Adding EVOO will help thicken it

Autumn Spiced Crème Friache

Ingredients
1/2cup Sour Cream
3Tblspoons Heavy Cream
1teaspoon(t) Cinnamon
1/4t Allspice
1/4t Nutmeg
Pinch Clove
TT Salt and Pepper

Method
-Whisk all of the ingredients to combine

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