5 minute read
Recipes from the Anacapa for Your Kitchen
Anacapa Executive Chef Dan Haywood
PAN SEARED LAMB CHOPS WITH ROSEMARY MUSTARD SAUCE
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Serves 4:
• 12 lamb Chops • 4 Tbsp olive oil • Salt and pepper • 2 Tbsp butter • 4 Tbsp finely chopped onion or shallot • 1 Tbsp garlic • ½ Tbsp chopped rosemary • 2 Tbsp whole grain mustard • ¼ cup lemon juice • ¼ cup red wine • ½ Cup heavy cream
Method:
Heat oil in skillet on medium high heat. Season chops with salt and pepper. Place in hot skillet and sear for 4-5 minutes until golden Brown. (You can cook in 2 batches or use a large saute pan.) Turn chops over and cook for an additional 3-4 minutes until done through. Transfer to warming plate. Using the same pan, add butter on medium heat and sauté onion, garlic, and rosemary for about 2-3 minutes. Deglaze with wine. Scrape up all the bits in the pan. Add lemon and mustard. Reduce by half. Add cream and simmer for 3-4 minutes. Season. Turn off heat and reserve. To Serve: Cut potato into 4 wedges. Arrange with mushrooms, squash and 3 lamb chops each on 4 plates. Spoon sauce over the chops. Garnish with fresh rosemary. Enjoy.
GALETTE POTATOES
• 2 tablespoons clarified butter, plus more for pan • 2 large sprigs fresh thyme, chopped • 2 large russet potatoes, peeled, and very thinly sliced (about 1/16-inchthick) • Salt and pepper to taste
Method:
Preheat the oven to 350 degrees. Heat clarified butter in a 8-inch cast-iron or non-stick pan over medium heat on stove-top until very hot, but not smoking. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). While layering the potatoes, sprinkle potatoes with salt, pepper, and chopped thyme. Cook until golden brown, about 8 minutes. Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with sauté pan or lid; transfer to oven, and bake until second side is brown and potatoes are cooked through, about 20 to 30 minutes more. Remove top sauté pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into 4 -6 wedges, and serve immediately.
Day Spa
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Treat yourself Or a loved one to a Spa Treatment!
Two 60 minute treatments $122 Or Two 90 minute treatments $167
Massages: Swedish or Therapeutic Facials: Corte Bella Signature (customizable)
2nd Appointment/Service must be completed within 30 days from date of purchase.
Micro-needling $150
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Hot Rock Massage $89, $85
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Call (623) 217-2018
Offers are valid November 1-30, 2021. Full payment must be rendered at time of first appointment. 2nd service must be completed within 30 days.
Save the Date! SOuL’s Annual Christmas Holiday Bake Sale & Boutique With the SOuL Sisters’ Café
Saturday, December 18th at the Corte Bella Social Hall, Anacapa Breezeway and Patios from 8:00 AM to 12:00 Noon
Come shop for home-baked holiday treats and goodies all prepared by SOuL bakers. Shop for holiday gifts with a variety of small business vendors. Stop for a cup of coffee or tea on the back patio at the SOuL Sisters’ Café and enjoy with a yummy offering of home-baked goods. Plan to come early for best selection and meet your friends at the SOuL Sisters’ Café! All proceeds from this event go to support SOuL’s efforts to help those in need in the Northwest Valley.
ANACAPA RESTAURANT
The Anacapa is the place for your special occasion small gathering. The Anacapa is also available to cater small dinner parties in your home. Contact Jill Machay for reservations and information.
Lunch - 11:00 AM to 3:00 PM / Dinner - 4:00 PM to 8:00 PM
Tuesday -Thursday
11:00 AM to 8:00 PM with Happy Hour 3:00 PM to 6:00 PM
Friday – Saturday
11:00 AM to 10:00 PM with Reverse Happy Hour from 8:00 PM to 10:00 PM Sunday – 8:30 AM to 12:30 PM for breakfast buffet Monday – closed
The Anacapa is open for in-house and patio dining for all customers and curbside delivery for resident only takeout orders. Residents receive 10% discount on entrees when charged to your social account. Call 623-455-9045 for reservations.
The Anacapa features new menu selections for both lunch and dinner along with daily specials. Enjoy patio seating with the best view in the Northwest Valley.
Call the Anacapa reception desk for additional information and reservations at 623-455-9045. • Make your reservations now for the Anacapa’s annual Thanksgiving Day Brunch
Buffet on November 25th from 11:30 AM to 3:30 PM. Bring the family (children under age 12 are ½ price). Call now to reserve your table. • Make plans for the most wonderful Christmas Eve Dinner Buffet at the Anacapa on December 25th. Keep your holidays hassle-free and let the Anacapa do the cooking for you and your family. Reservations are required so call soon to reserve your table. • Saturday is Prime Rib Dinner Night at the Anacapa! (Market Price) • Come in for Wine Down Wednesdays featuring wine by the bottle or glass from our wine list at a discounted price. • Anacapa is offering its wonderful Sunday Breakfast buffet for just $20.00 from 8:30 AM to 12:30 PM. $5 Bloody Marys and Mimosas. Make a reservation for a delicious Sunday morning treat. The Anacapa will have extended hours on Friday and Saturday nights (closing at 10:00 PM). Note: The bar will remain open for drinks and appetizers from 9:00 PM to 10:00 PM with the dining room closing at 9:00 PM.
