Sunday Dinner Musings

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Sunday dinner means a lot to me. It’s not just my memories of dinners when I was a kid but its the memories I know I am making for my family today that motivate me to make a pot of sauce on a Sunday. Last year I posted “Musings While Making Sauce”

My son was home for the weekend and along with a Sabres game with his dad we gathered family and friends for a dish of macaroni.

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Sunday dinner is the extra effort meal. Sunday dinner does not need to be sauce and macaroni but in the middle of the winter it was a natural choice. I think that any dish that takes a few more minutes and you would not have the time nor the effort left in the tank after a long work day to prepare is a worthy Sunday dinner meal.

My mother often used to make a rib roast or roasted chickens on the oven rotisserie.

Sunday dinner smells good. I love how the house smells during these cooking sessions and sometimes for days after. If you make something with bacon it’s a gift that keeps on giving for days to come.

Sunday dinner is not complete without dessert. I talk a lot about how my mom used to bake every Saturday and how I remember watching her bake pies. I have some sort of a pastry deficit but still give it a try when peaches are in season.

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I baked a red velvet Bundt cake from a box cake on Sunday. To make it Sunday special I creamed on brick of cream cheese and about 1 cup of confectioners sugar. I added about a 1/2 teaspoon of vanilla extract and slowly added half and half (I didn’t measure but I think it would have been about 2-3 tablespoons) until the frosting was creamy. I put it on the cake by heaping a spoonful on the top and gently guiding it down the sides. It looked pretty and tasted amazing…

…just like Sunday dinner should…

Let’s talk some more about Sunday dinner. Please feel free click the email link below and give me your story. What do you cook? Who is at the table?

When the meal is special and you’re surrounded family and friends, any day is Sunday. I know folks who work in different service industries who have Monday evening Sunday dinner.

Yesterday I invited my family and as is usual custom in our home there were a few friends I had never met before they came to my home.

That is why I would like to write a book titled “If It’s Sunday Dinner, We Must Be Family.”

Have a yummy day!

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Let’s Talk About Sunday Dinner

2 Comments

Sunday dinner has always been important to me. I am doing research for a book titled:

“If It’s Sunday Dinner We Must Be Family”

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Have a yummy Sunday

Jude

@JudeTheFoodie

Second chance at Pub was world-class

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I had a great dinner this past Sunday at the Lewiston Village Pub (linked here).
This came as a considerable surprise to me because the one and only time I was there previously ordering off the menu was completely and totally forgettable.

As owner Ken Scibetta told me, our last visit was before he took the kitchen over.

When they first bought the Pub in January 2008 they sublet the kitchen out.

It was just Ken and his partner back then. Now they have a staff of 25. Back then it was 80 percent bar business and 20 percent food.

Now it’s 65 percent food and 35 percent bar which is a testament to how good the food is. When they started out the bulk of their profit came from the bar business.

They have this Mug Club where you get a personalized mug for $8 which is waiting for you when you return. The beer offerings are very extensive and he would like to expand the wine menu sometime in the future.

Ken has slowly and surely created a menu that has regular customers come back often. He likes to change up the specials frequently using as many local ingredients as possible.

He gets a great deal of his produce from Tom Tower and other Niagara County growers. He is quick to explain he is a self taught chef.

His previous experience was in “the front of the house” serving at higher end WNY establishments such as the Buffalo Chop House and Left Bank.
He told me he learned about food from the daily specials he had shared with diners. If he did not know an ingredient or cooking style he had to learn about it before the customers asked about it.

To start we ordered calamari served with the house tomato sauce.

20120611-082433.jpg I liked the sauce very much, not to salty and almost sweet. The rings were described as “jumbo” and they certainly were.

We had a Rex-Goliath Merlot, a great value at $20 a bottle. We took advantage of the Sunday special, steak for two. I got a salad with cucumber wasabi dressing which had heat without pain. It was delicious.

20120611-082426.jpgThe steak was cooked exactly to order and it was served over buttery mashed potatoes. There is always room for dessert and we ordered a slice of cheesecake.

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When I see the website and the pictures of the food I’m very impressed he taught himself to cook. He tries to create his menu so that when a diner reads it they cannot decide what to have. I can say that worked for me.

I look forward to going back and having the crab legs or maybe the Kona crusted sirloin … I cannot decide!

Have a yummy week!