Hello again everyone! We hope you had a great start to the year despite the fact that it’s been pretty wet and cold out there. Come see us at The Kitchen, where it’s always warm.

I just spoke with our receptionist, Bobbie, and she says we are virtually booked for February save for a few seats here and there throughout the month and a number of prime counter seats on Wednesday, February 6th. If you have a special occasion to celebrate in February or just feel like taking a break and getting in out of the cold for an evening of great food and fun, give us a call soon before these seats are gone. Reservations at 916-568-7171.

BoBo Farms in Upstate New York sends us these wonderful, all-natural free range partridges. They are moist, juicy, and full of flavor but not at all gamey. We are roasting them and serving them in their own rich and robust juices. Along with the partridge, Noah is preparing a mix of quinoa (high protein, full of flavor, and good for you to boot), baby shitakes, and parsley root that is caramelized to bring out a unique sweetness. Small and delicious poached quail egg and tiny chives complete this quintessential winter dish.

This beautiful fish comes from the famed Tsukiji Fish Market in Tokyo. We have been featuring it during our Sushi and Sashimi Course and just had to bring it onto the main menu. These sea bream are small, delicate and flavorful white fish with delectable skin. With the fish, Noah has procured large, sweet blue prawns from New Caledonia, a gorgeous French island territory located in near Australia. The consommé on this course is made from organic chicken and will be a little like a miso broth, with bonito flakes added for a unique twist.

For our final savory course we have wonderful, all-naturally raised lamb from Colorado. We will also most likely have beef ribeye or tenderloin alongside the lamb. With the meats, we have one of our favorite ingredients, the Fra’ Mani Sopressata, a large, dry salami made by Paul Bertolli. This is amazing stuff. We also have a rich, delectable black truffled potato puree and a mix of wild blue foot and black trumpet mushrooms procured for us by Connie Green, the mushroom lady from Napa.

For dessert, simple indulgence. These rich and chewy Scharffenberger brownies are heavenly with a combination of house made ice creams and cooling home made orange sorbet. On top, a little candied orange and mix of kiwi and mint add a delightful fresh touch.