Take home a delicious meal fresh from our wood-fired brick oven, prepared by Chef Denzell Washington. These meals utilize classic American ingredients, local produce, and herbs sourced from the OSH gardens.
This week our menu includes:
Smoked Salmon Chowder with Butter Beans & Sage Oil- Chowder, as we know it, made its way to the Americas with the French. Techniques for smoking salmon have featured prominently in many Native American culinary traditions for centuries.
Brown Butter Roasted Brussels Sprouts- Brussels sprouts, a relative of cabbage, were also introduced by the French, who brought them to Louisiana in the 18th century.
Corn Dumplings with Garlic Butter- While maize is native to the Americas, the Portuguese brought it to Africa in the 16th century to supply their trading forts. The crop was adopted by African farmers, becoming a key component in African cuisine, and was a familiar food for Enslaved Africans brought to the Americas.
Winter Squash & Wild Rice Stuffed Cabbage- Squash and wild rice are traditional staples of Native American cuisine. Wild rice is called manomio, or good berry by the Indigenous people of the Great Lakes region where it naturally grows in waterways.
To complement this week’s menu, our friends at Good Wine suggest a pairing of Valdinera’s Roero Arneis (a deliciously bright, dry Piedmont white wine with subtle notes of peach and honey), and/or Les Vins Pirouettes (a lighter bodied yet luscious Alsatian Pinot Noir). Both wines are made without artificial fertilizers, herbicides or pesticides. Visit them across 5th Ave to get 15% off these selected wines with your meal purchase!
Pick up your meal at the Old Stone House from 6 pm – 6: 30 pm on Saturday evening. Place your order here.
About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) and as Chef in Residence at AgTech X. A finalist on Food Network’s Chopped, Denzell is currently working with the James Hemings Society on research, in addition to prioritizing creative elements in the development of his history based menus for the Old Stone House’s Food & Public History program.