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manna

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manna.

http://wilmingtonbiz.com/industry_news_details.php?id=5303

manna is excited to partner with the local chapter of Animal Warriors for their 2nd Charity Dinner and fund raiser.

The four course dinner with wine pairings is set for Tuesday, April 23rd, 2013 at 7pm.

The all inclusive cost is $125 per person with proceeds to benefit Animal Warriors.

Please read an excellent article about chair person, Dr. Deb Albert in a recent issue of Wilma Magazine (link).

Seating is limited to the first 50 persons. R.S.V.P now: (910)-763-5252

or email: manna.wilmington@gmail.com

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manna

Well, most know my love of music. Maybe I should have paid attention when I was 2nd chair viola…or 3rd chair tenor saxophone. Perhaps I shouldn’t have turned my nose up at the thought of guitar lessons or opened the cover to that upright piano that was in my living room for all those years. Who knows if I’d have taken to it in my youth maybe I wouldn’t be writing to you right now.

As many of you know, we celebrate fun times in our culture (and others) every Thursday night. It’s been a theme we’ve run for nearly nine months. In the past, we’ve looked at authors, poets, countries, regions, great American restaurants of the past, & the list goes on. We just finished our praise of our local farmers and the rigors of their passion to bring us fantastic vegetables & herbs. It was the start of Spring–it made sense.

So now, we’re in April and we wanted to pay tribute to American music. We’ve chosen four genres & placed them in a locale where we could go back in time and visit them in the height of their successes or in the very least, somewhere we would have love to have sat in on.

Thursday, April 5th is “The Jazz Era.” We imagine a dark little room, with great candles and the hustle and bustle of 1928 Paris, France. I close my eyes and see a youthful Louie Armstrong with Count Basie, Bennie Goodman & the Duke. The food is as glorious as the magic that we hear–almost too good to be true. It’s one of those places that is on someone’s bucket list and man o man would I love to have him or her here to tell me about it.

Thursday, April 12th is “12 Bar Blues.” It’s a speak easy in the center of Chicago, 1937. Everyone is celebrating Prohibition’s long since being abolished and Robert Johnson is holding court with a teen-aged Muddy Waters in tow. (Rumor has it Howlin’ Wolf is tuning up for something real special). For a time it seems like a fantasy just to be in the room with all these great musicians…the food is the icing on the cake.

On April 19th, we skip to “The Big Band Theory.” We’re heading west to Los Angeles, it’s 1942 and America is about to find itself. Glen Miller has put together a spectacular ensemble including Tommy Dorsey, Guy Lombardo, Billie Holliday & Ella Fitzgerald. California is definitely the new scene and there has to be some exciting new cuisine to get in tune with this new musical movement. [Tonight is dedicated to a sweet lady, Tyra Schultz. She'd have sure had a champagne cocktail or two had she still been here with us. This was her kind of music. Miss you granny!]

The last Thursday of April is an ode to the Copacabana. It’s 1953, Frank Sinatra & the rat pack have a table and we’re gonna convince him to do a few numbers. New York was alive and well in the 50′s. Be careful of those young Italian-Americans coming over from Brooklyn, they are likely to have the best tables up close to the entertainment!

manna

 New Year’s Eve    2012

 Four Course Prix Fixe*               60

choose one from each section & save room for dessert

~~~~~

O’ Liver Twist       18

seared foie gras with blood orange, fried ham, fresh thyme, cauliflower puree

Homard Simpson       15

poached Maine lobster, hard squash agnolotti, brown butter jus, ginger & parsley emulsion

    Pork & Beans       12

braised & pressed pork belly, cannelloni bean & ham stew, crispy field greens, mustard, vinegar

Cheese & Local Charcuterie Course               3 (Supplemental Charge)*

chef’s selection of artinanal domestic cheese & locally crafted charcuterie             3 for 18/6 for 30

~~~~~

Beets Around the Bush                       11

beet terrine, local arugula, apples, chevre mousse, pistachio & sherry molasses vinaigrette

     The Great Lettuce Debate                11

frisse greens, poached pears, fried house-made cheese curd, spiced walnuts, lardons, creamy guanciale dressing

Stong to the Finish…                 12

organic local spinach, black pepper fried oyster, pickled red onion, croutons, smokehaus bleu cheese, lardon vinagrette

~~~~~

Mouth of the South       27

  Bev Eggleston pork chop, Guilford Mills smoked ham & chevre grits, Rainbow chard, Ossawbaw demi

Shooting Fish in a Barrel           29

 braised local barrelfish in “bib jim” red chile sauce, fingerling potatoes, forest mushroom, mussels, escebeche of cabbage

Iron Chef: Bobby Filet       33

seared filet of beef, porcini braised sunchokes, brussel sprouts, guanciale & potato cream

Designated Diver              28

vanilla seared scallops, celery root & fennel sauté, parsnip puree, marinated roe, fresh blood orange

Don’t Blame the Slow Cook        28

roulade of beef short rib, black truffle gnocchi, pumpkin puree, juniper braisage

A Tail of Two Cities                   38

Maine Lobster tail, smoked & braised pork cheeks, creamed leeks & arugula, caramelized turnips, paprika  agri-dulce

~~~~~

 Chef de Cuisine: Jameson Chavez

Executive Sous Chef:   Kyle Lee McKnight

manna proudly uses Folk’s Café coffee,  Shelton Herb Farm, Eco Friendly Foods, Cottle Organics, Pridgen Farms, Ward’s Produce & Black River Organic. We utilize the freshest, most local ingredients possible in every recipe. Practically everything that is presented for your consumption is prepared in our kitchen by our culinary team. Please make us aware of any dietary/allergy concerns. We are happy to accommodate any vegetarian, vegan, gluten-free, etc…request that we can – ask your server.

~Split Plate Charge $10~

~20% Gratuity automatically added to parties of 6 or more    Please, No Separate Checks for Parties of 6 or More~

Proud Member of www.slowfoodusa.org

 123 Princess St.                                                 (910).763.5252                                      www.mannaavenue.com

Most restaurants order pre-made, par-boiled or frozen bread for their diners. Unfortunately, we don’t have the space for anything but the major components that make up our relatively small menu.

Literally every morning the chefs arrive and begin to prepare the days menu: day after day after day.

This is a good thing (sort of) as we like to make everything that we serve here in house…our bread included.

Our chef de cuisine, Jameson Chavez has been perfecting his “mother” sour dough starter for nearly two years. It is the nucleus of our bread and will continue to be until we decide it is time for a change.

(The butter and “jam” that we serve with the bread is made in house, too. )

With all of this to consider, we do charge for the bread and butter. However, they are “unlimited” portions. In other words, you can eat as much of our bread as you like for the same price, $1.50.

We struggled with making this decision as we neared our opening day but it essentially covers the cost of Jameson’s time and the ingredients that go into the bread making. We also have to take into consideration the “guesstimation” of how many people might dine with us on each individual night.

One day, we hope to find somewhere to put a huge walk-in cooler in this old building. When that day comes, we’ll be able to amend our bread policy. But for now, we have limited space and in order to continue to present our customers with the best bread that we can, we will have to keep on charging a bit for it.

Thank you for your support.

manna

Robin & I are off to Boulder to finish what we’ve started. Excited to see Ellie & her family and all of the new friends that I was able to meet on my short trip out in September.

Thank you to everyone who helped me raise the additional funds to get Gabriel Lehman & Joel Fernando out to the event…their absence would have been monumental.

If you could, take a few moments to check out this great link:

www.goelliego.com

OR, click the link below to meet Ellie yourself.

ellie_onesheet

We’ll be hosting the 2nd Annual Ellie White Foundation dinner here in Wilmington in early July. Keep in touch: I will keep you posted.

wish us luck.

billy

Echo Farms Golf Club

Sunday, Nov. 18, 2012

11a.m

4 person, Captain’s Choice

$300/team

Please click the link below if you are interested in participating, sponsoring or volunteering for this wonderful event.

Toys for Tot LR