It's Almost Here!

Can you believe it...May 1st, it's almost here.  After a long winter, our pottery shop will be reopening for the season.  And, just a few short weeks after that our tearoom will be open for lunch!  The past few months have been spent preparing and we are excited to share all of our new changes and additions. Our front yard got a makeover and we have added even more parking spots in the front and back of the property.  The delivery truck just pulled away and we have a full selection of our Emerson Creek pottery straight from Bedford, VA.  Our pottery shop is also going to have an even larger selection of jewelry and charms this year (so many cute ones, I have a hard time choosing).  New decorative items and wall hangings are on display throughout the whole store and ready to be purchased.  Finally, we have a new candle line to share with our customers and we think you are going to love the scents that are available.  Our Tea Forte is back yet again in our tearoom and pottery shop but this year we have some new flavors for you to try.  Mmm, the hint of coconut in our newest line will be a perfect summer tea to enjoy with a fresh salad and mouth watering sandwich on a croissant or perhaps you'll save it for dessert with some peach, blackberry cobbler straight from the oven!

Did you know Emerson Creek now does weddings, events, corporate outings, family and class reunions??  Check out our blog next week to see what has been happening for these special events!!

May 1st Pottery Shop Opens: Tues-Sat 10-4
May 15th Tearoom Opens  Tues-Sat 11-2  Reservations are recommended

Don't forget about our Mother's Day Brunch on May 12th and 13th.  We only have a few seatings left so give us a call today!

Mother's Day Brunch

We are so excited to be serving our Mother's Day Brunch on Saturday, May 12th AND Sunday, May 13th this year!  Come out and treat mom to a mouth watering homemade meal at Emerson Creek Tearoom.     Seatings are at 10:30 and 1:30 each day and only a limited number of reservations will be taken.  Leave us a message at 630-554-7100 to reserve your spot today!

                                         Menu

 All tables will be treated to an assortment of our freshly baked muffins and scones.

 All entrees are served with either a cup of soup or our signature salad.

Soup Choices:  Creamy Chicken Wild Rice or Tomato Basil with Tortellini
Signature Salad:  Mixed greens, dried cranberries, Gorgonzola cheese, sliced pears, spiced walnuts and our signature Champagne Vinaigrette dressing.

                                                          Entree Choices:
Quiche Lorraine (bacon and Swiss cheese)
Two Ham and Asparagus Crepes: Fresh roasted asparagus rolled in ham, covered and baked with a light Parmesan cream sauce
Apricot Chicken Salad on a Croissant
Shrimp Flower Pot Salad:  Mixed greens, large grilled shrimp, roasted asparagus, Swiss cheese, toasted cashews, and your choice of poppy seed, house made Ranch or Signature salad dressings.

Beverages:  Ice tea, strawberry lemonade, soda, coffee, hot tea, orange juice
Choice of Dessert: Our new chocolate explosion cheesecake or our signature peach and blackberry cobbler served warm with a scoop of vanilla ice cream

Adult prices are $28.95 per person and includes a gift for mom, meal, tax, and gratuity.  Kids menu and special pricing will be available in coming days!

We can't wait to see you for the first weekend of the season.  Spots are filling quickly so give us a call today!

Welcome Back!

Well...our blog went by the wayside a few years ago but we decided it was ready to be brought back! Updates may be sporadic during our winter months but come May look for weekly entries to include recipes, kitchen tips, updates on new products in our shop, pictures of our beautiful brides, information on our weddings and special events and a few new surprises we have in store for our 2012 season! So, here we go with an update from our chef extraordinaire, Ruth...

I'm spending these colder winter months trying out some yummy new dishes in anticipation of our opening in May! Whet your appetites for a new Flower Pot Salad featuring fresh roasted asparagus, grilled shrimp and baby grape tomatoes with a Parmesan dressing. I've also been making a couple of new soups that have drawn some good reviews from family and friends! In an interest of always listening to our Emerson Creek family, we will try to have more gluten-free options, as they have been requested from many of our guests.

I have been making this chicken dish, adapted from the Chicago Tribune magazine. It has been a hit wherever I have taken it, and I would love to share it with you. Look forward to seeing you in May!

Ruth

Chicken Romano

1 chicken, cut into serving pieces (you can use any pieces you prefer, but it is better on-the-bone.)

salt and pepper

1/3 c. flour, mixed with 1 Tbs. paprika

1 Tbs Butter, and 1 Tbs. olive oil

1 large, sweet onion, cut in wedges

4 med. potatoes, cut 1/2 thick (I didn't peel them, but you can)

3/4 cup shredded Romano Cheese

3/4 c. dry sherry (I only had cream sherry, so I used that. You may substitute Port or Marsala, with only slightly different results, but we liked the bit of sweetness.)

1 to 1 &1/2 c. chicken broth

Season chicken well with salt and pepper. Coat with flour/paprika mixture. Heat oil and butter in large pan or dutch oven. Brown chicken on all sides, then add about 1/2 the cheese, potatoes, and onions, finishing with the other 1/2 of cheese. Add sherry and chicken broth to pan, cover and simmer for about an hour, until chicken is done, adding the other 1/2 c. of chicken broth if necessary.