Menu changes are good.

In response to Ann & Tom, thanks so much for your kind comments. We try to deceide which items can be changed and which items can't. I am proposing a new chicken tenderloin that is breaded in Panko crumbs and served with fresh pineapple chutney/vs the mangos (which are very troublesome right now due to the season. The Panko crusted chicken is very good and served with a sweet and sour plum sauce (ala duck sauce). Give it a try but if you really want the tempura battered chicken we can do it with a short notice but the mango chutney won't be there.
Thanks so much for taking the time to write.

Chef David

Food Comments or Complaints

I appreciate the guests who take the time to tell me about there experience at Brookstone as long as it is served up in a constructive way. I recently got one that I can't reply to because there is a no reply e-mail attached. If lover not - fighter would like to contact me directly so I can reply I can be reached at the restaurant through brookstonegrille.com or by phone.

Gluten Free Menus are online

We finally have gotten our gluten free menus up on line at brookstonegrille.com. I hope that this gives people what they want but if not we are always open to suggestions.

Fresh Fish on the Grill

This is the season to grab some nice fresh fish like striped bass, tuna, swordfish or as I had the other night, catfish. I was doing the family grocery shopping, a feat that never happens because Pam usually does it, and in an interest to shake up the old menu at home I grabbed some nice sized catfish fillets. The preparation of the fish was really simple and you should all try this. Get a nice spice rub that you like, I used garlic and herb, and combine that with just enough oil to coat the fish.. If using something spicy you may only want to rub one side or if not then rub both. The most important thing here is the cleanliness and heat of the grill to be used. Get a good wire brush and get all the junk from last weeks barbecued chicken off of the grill then start preheating the grill until it is about 400-450 for a good 5 minutes. To cold and the fish will stick so be patient and let the grill heat up. Then take a throw away rag and oil the grates of the grill right before you put the fish on. I don't think spraying the grill with those non stick sprays works as go soI like to use the rag and some oil, just becareful not to use to much oil because it will flare up, but that is what makes it exciting to grill right?
Once the grill is ready then just put the fish on the grill on the side that you plan on presenting. The catfish was 5 minutes on each side and it was perfect. Just before you take it off press it to be sure it is slightly flaking since it can be a little tough if not quite done. At the same time don't over cook it so it flakes apart and you can't pick it up.
The catfish was so delicious it didn't need anything but a little lime or lemon and a simple vegetable. That is a quick and delicious meal for any family in under 20 minutes.

Enjoy

Wedding Food

Tis the season for weddings and at Brookstone we have at least 2 per weekend throughout the summer. A Brookstone Event Center wedding not only features a beautiful facility on manicured grounds but I dare say some of the best wedding food I've seen/eaten in a while. I may be a little biased but truly there is something beautiful about a duet of filet of beef and 3 crab stuffed shrimp. I think most people are shocked at the quality of the food when they come to Brookstone Event Center. They expect wedding food to be boring and barely warm. But when sink their teeth into our apple and cranberry bread stuffed chicken with chardonnay & sage sauce they know that isn't true.
Planning an event call Jen Sprizza or drop me a line at Brookstone 603-328-9255.

Enjoy your summer.
Chef David

Angus licensing

It is true that you have to have a license to publish "Certified Angus Beef" on your menus or any advertizing. You don't have to pay for it but they control it. You can use Angus Beef that hasn't been certified, meaning isn't in the top tier of Angus beef and there is no licensing, but you can't say Certified.

That is it. At Brookstone Grille our Rib Eyes & Cowboy steak are Certified Angus.

Chef David

The desserts

We ended up putting the dessert pizza on the menu but sales have been slow on it. I think it really needs to be sold. The servers have tried it and loved it but maybe people don't want dessert pizza. I'll give a little longer.
Also we added a Meyer Lemon cheesecake with blueberry compote. This came out great and is a big hit so far. The double fudge chocolate brownie sundae with Espresso sauce is also a big hit, shocker!!

So these items joined the hold overs of creme brulee sampler & Crazy Big Chocolate and Carrot cake.

See you soon. Sorry for the lag between blogs