It’s been a while since I had the chance to check out chef John Stasinger’s cooking. Last Sunday I brought two people with me to enjoy the Sunday Supper. Often featuring local ingredients, the fixed menu includes appetizer, soup, entree, and dessert for $26. What a deal!
Sunday’s dinner started with a complimentary tasting of one of the bistro’s wines. My friends require a martini with dinner, which the bar easily provided. The appetizer followed soon after, a warm roasted garlic dip with grilled bread. The char on the bread nicely complimented the hint of sweetness from the garlic.
Next, the soup, curried pumpkin bisque wtih cardamom cream. Soup really lets you know how the meal will go. This soup was visually beautiful, seasonal, rich, and the cream finished the warm curry.
The advertised entree was a half-chicken with honey-mustard glaze. The staff commented they have to get extra to-go containers with this meal because it’s so huge! I roast a chicken a week, so I know how hard it is to fully cook the bird without drying it out. This meat was so moist I had to ask chef what he’d done – he brined it! I’m going to have to try it.
Dessert came from Carter’s Chocolates, a peach brandy cobbler with vanilla ice cream. I saved half my entree so was able to make it through dessert.
Good food, good wine, good times – we decided we definitely have to make it down to south Kitsap more often!