In the wake of the recent glowing write up by Craig LaBan in The Philadelphia Inquirer, the pace at Talula’s Table, already high, quickly accelerated from sixty to ninety. Private dinners at their farmhouse table are booked just about solid all the way into early Spring 2008. And they’re suddenly turning out huge batches of lobster pot pies to fulfill a growing mail order demand. It seems that the combination of decadence and comfort food is quite contagious. In the midst of this controlled chaos, Bryan Sikora, Aimee Olexy, Claire Shears and their dedicated staff are keeping their heads, maintaining a sense of fun, and continuing to produce one of the best all around dining and gourmet market experiences available in the Philadelphia and greater Delaware/Brandywine Valley areas.
Witness the focused, subtle yet soulful flavors of their October 2007 tasting menu, a cornucopia of dishes built around the flavors of the fall harvest season in Southeastern Pennsylvania.
Venison Carpaccio, Roasted Beet, Black Trumpet Mushroom and Cranberry Vinaigrette
Trout Salad Lyonnaise, Poached Egg, Caramelized Bacon and Potato with Boiled Cider Dressing
Canella Scented Squash Broth, Foie Gras Raviolini, Smoked Duck, Dried Cherry, Toasted Pumpkin Seed Oil
Autumn Vegetable Risotto with Walnut Pesto and Crisp Sweetbreads
Roasted Bass, Celeriac Puree, Prosciutto Fish Jus, Frothy Mustard and Black Olive Oil
Wild Boar Cassoulet
Nut Coated Goat Cheese Truffle, Poached Orchard Pear and Basque Blue, Creamy Camembert and Our Apple Butter
This one somehow managed to evade my camera so I’ll have to attempt justice with words alone. A departure from the plated progression of farmstead cheeses for which Aimee was justly famous during the Django era, tonight’s cheese course consisted of a trio of classic, composed pairings. The plate opened with a truffle of fresh, mildly grassy Pipe Dreams goat cheese – produced in nearby Gap, PA – rolled in caramelized nuts that would make for an ideal mid-morning snack. Oozing, perfectly ripe Camembert was well matched to a dollop of Talula’s own apple butter, a classic pairing given Camembert’s origins in orchard-rich Normandy. Finally, crumbly, creamy, sheepy Basque Blue was matched to crisp orchard pears, poached – rather insanely, I might add – in Château d’Yquem which had been left behind by a recent diner.
Apple Pumpkin Poffertjes, Spiced Ice Cream and Cardamom Scented Caramel Sauce
102 W. State Street
Kennett Square, PA 19348