It's Hanuaka & Christmas is coming!

Recently, I was thinking about how the holidays always get ahead of me beginning on the day after Thanksgiving. I simply think it’s too early to start decorating the tree, humming the music and generally getting in the mood. “Black Friday” as it’s called, doesn’t sound festive enough for gearing up for Christmas and I’m still recovering from the fact that the major food holiday is now past and there are more days of leftover turkey eating ahead of me. To my way of thinking, putting up a tree on that Friday in November is just asking for an early snow storm of needles on packages by the second week in December and certainly guarantees a tree stand with a needless spindle by January 1st. Playing Christmas music the day after Thanksgiving is annoying too, though lots of radio stations (remember radio stations, ipod listeners?)switch to an “all Yule” format at 12:01am on Black Friday. There’s no snow, the temperature is in the high 40’s, but it’s time to start listening to Bing crooning out White Christmas as many times a day as possible, as if hearing it will make it so. In past years, I got some lights up on the Red Barn’s dilapidated little porch roof by the weekend after Thanksgiving. It was always windy, cold and tricky with the plugging in as the building still suffers from “wiring inadequacies” orchestrated by Fred, the previous owner who had little respect for wiring intelligence. This year since the little roof is thankfully gone, I’m forced to rethink my lighting. The front of the Red Barn has been all red lights, old fashioned big multi colored lights, all white pin lights, and multi colored pin lights. Each year someone had a comment that it looked “nice” but they really liked the idea of “fill in your light choice here” and thought that I should go with that next year. So, last weekend, I ventured out with a new look. A big wreath with white pin lights centered over the door. I’m bracing for the comments but this year, I might be used to it. We have, however, been getting into a BIG holiday mood in another way since Black Friday. We are orchestrating a fantastic Italian Christmas Eve which I hope some of you will come and enjoy. Here’s what we’re going to be serving on a big, groaning, Christmas Buffet: Assorted Antipasti Hot and Cold including Salami, Sausages, Proscuitto, Roasted Red Peppers, broccoli rabe, stuffed mushrooms and other delicacies as we orchestrate them. Stuffed pork loin Shrimp scampi Braciole Chicken Marsala Lasagne Manicotti Eggplant rollatini Baked Clams Mussels And more…… Followed by samplings from a Red Barn dessert table The festivities begin with a small version of our regular menu at 5pm and the Christmas Buffet which is $45 per person not including spirits and begins at 7:30 and goes until ? We hope that you’ll make a reservation to celebrate Christmas Eve with us so we know you’re coming, AND…you can comment on the wreath and the lights if you feel so inclined. But…if you’re booked with family on Christmas Eve then you need to think about spending New Years Eve at the Red Barn. Beginning at 5pm we will serve a modified version of our regular menu and at 9pm we will start our New Year’s Dinner Party. The menu is as follows: A complimentary cocktail to kick off the evening Hello 2005! Amuse Bouche from the Chef A choice of one of the following appetizers: Oysters Rockefeller Lobster Bisque with a dollop of caviar crème Vegetable Terrine with 100 year old Balsamic Vinegar Our New Year’s Salad course The Entrée Course A choice of: Rack of Lamb Steak Diane Red Barn Veal Chop Or a fish entrée: Potato Crusted Stripped Bass Lobster Thermador Scallops in Black Tie Our vintage cheese course The dessert triplets; Baked Alaska Chocolate Marquis Mousse Crepe Suzettes The evening will include hats, horns, balloons, a homemade ball drop and a hug or two at midnight. It’s $65 per person without spirits, which we now are serving. Please make a reservation for your party as seating is limited. We hope you’ll join us. And on the spirit front…..We’re working with Michael Albin, proprietor with his wife, Marianne, of Hudson Wine Merchants to build up our wine and liquor selections. Their store is just North of the Opera House on Warren Street. Michael is very knowledgeable about new and surprising wines that compliment food and he has launched our list with a terrific Malbec, and a few hand picked wines to compliment our foods in a reasonable price range. Visit their store and introduce yourself as “ a Red Barn patron” and he’ll suggest some great wines for your own holiday parties or dinners. We hope to see many of you this weekend after shopping hard hanging the lights and mistletoe or trimming that tree. And hey, it’s the middle of Hanukah so tomorrow night we have a FABULOUS brisket and potato latkes with apple sauce to celebrate the fourth night. I give up…it’s time to get with the holiday program in this fabulous season Happy Hanukah! Chris & Bert

Comments

[Indira]

Wow, the menu sounds absolutely gorgeous! It was fabulous to see all of you on the Food Network. We can't wait to come to the Red Barn and experience it all.
Indira