Click here to download a copy of the 2017 Picnic order form We’re delighted to announce the opening of Black Cat at Mt. Wellington! Just 2 minutes from the Opera! We’re looking forward to another exciting season at Glimmerglass, and now we’re right near you … pick up or take out your favorite picnics and more!
Order securely online or print & complete the attached order form.
Hand-cut Homemade corned beef house baked honey rye bread, fresh sauerkraut and Swiss cheese from Cuba, NY. With “mushian dressing” (mustard and Russian.)
The Other “Other White Meat”
And, no, it doesn’t really taste like chicken — it’s a lot more interesting. Although a mainstay of European cuisine, chefs here who dare to have rabbit on the menu often get flack from appalled diners. Nevertheless, it’s a meat source that has advantages: it’s a lean protein that’s low in cholesterol. If you’re a do-it-yourselfer, rabbits are easy to raise, and they breed like, you know, rabbits. Yet many Americans suffer from “Easter Bunny syndrome” relating to rabbits as cartoon characters, imaginary friends, bedtime story heroes, annual purveyors of sugary treats and, yes, pets. Given their formidable cute factor—we have trouble thinking of them as a table offering. So we have a deplorable lack of awareness and knowledge about how to cook them.
This class not only deconstructs the myths about rabbit, but also shows you how to physically deconstruct a rabbit, understand the different parts and cook them in different ways. We’re using rabbits raised at nearby Black Willow Pond Farm (Cobleskill) – and that is also where the chicken livers come from.
We’re featuring Black Cat specialties, our Drunken Blonde Fruitcake is made into a not-so-sweet stuffing. And our Fig-Balsamic Drizzle highlights the liver & bacon flavors (as well as the salad.) We’re also using a Lebanese favorite to sweeten the Rabbit Confit a tiny bit, and that is Pomegranate Molasses.
Salad of baby greens with Black Cat’s fig-balsamic drizzle
Gigandes Beans in a savory herb marinade
Black Willow Pond Farm Chicken Livers wrapped in Applewood smoked bacon
Toasted Ciabatta Rolls
Rabbit Leg Confit with Black Cat’s Fruitcake Stuffing
Rabbit (or Chicken Breast) Provencal with Tomato and Olive sauce
Ciao Bella Mango, Lemon or Key Lime Sorbet
Coffee or Tea
The Times argues that apps are making cookbooks obsolete — we had a busy discussion on our Facebook page . The consensus? They complement each other, but nothing can take the place of real cookbooks and food mags and reading them and cooking. After all, how do you know what app to use and what to look for, no matter how convenient!
We’re very excited about the 2011 Festival season, and for the 5th consecutive summer, Black Cat offers delicious boxed picnics to Glimmerglass patrons. 3 easy ways to order!
1. Secure online order form from Black Cat
2. Download the 2011 Glimmerglass Picnic brochure , complete & mail in.
3. Call Black Cat at 518.284.2575
A – Grilled Lemon Chicken Breast
on Baby Greens, Mediterranean Orzo Salad, Fresh Berry Tartlet
B –Grilled Marinated Flank Steak
on Crunchy Asian Noodles, Cucumber Salad, Chocolate Tartlet
C –Two Jumbo Crab Cakes
Champagne Remoulade, Tri-color Coleslaw, Potato Salad, Coconut Cupcake
D – Duck Leg Confit
on Greens, Fig-Balsamic Drizzle, Nutted Wild Rice Salad, Chocolate Tartlet
E –Curried Chicken Salad
on Baby Greens with Artisan Raisin Bread, Snap Peas, Coconut Cupcake
F –Vegan / Vegetarian
Chickpea & Lentil Salad, Mediterranean Orzo Salad, Seasonal Fruit, Vegan
We cannot guarantee that any of the picnics are nut-free.
Fascinating! Pix of school lunches from 20 countries around the world.
click here or above to view …