Kurt the IRISH chef’s Menu

Day 30

BREAKFAST

  • Mexican Egg Burrito
  • Oatmeal
  • Orange Juice, Apple Juice, Coffee

Day 29

BREAKFAST

  • French Toast
  • Honey-Dates Oatmeal
  • Orange Juice, Apple Juice, Coffee

Lunch

  • Grilled 4-Mexican Cheese Sandwich
  • French Onion-Basmati Soup
  • Apple Juice





DINNER

  • The Mosdeux Crew’s last dinner request ‘GERMAN STYLE’
  • Roasted Hefeweizen Beer Beef-Pork Bratwurst or Chicken-Apple Bratwurst
  • Apple-Onion and Cabbage Sauerkraut
  • Warm German Potato Salad
  • Mustard-Dill Cucumber Salad

DESSERT

  • The Mosdeux Crew’s last dessert request
  • Italian Style Ricotta Cheesecake

Day 28

BREAKFAST

  • Baked Egg, Roasted Canadian Bacon Biscuit Sandwich
  • MacIntosh Apple Slices

SNACK

  • Hand-made New York Pretzel


LUNCH

  • Grilled Carne Asade with Cab-Sau Demi-Glace over Ground Sirloin Beef-Rice Cake


DESSERT

  • Hand-made Raised Doughnut Bar topped glazed Brown Sugar

DINNER

  • Kurt the IRISH chef’s last Supper night
  • Charred-Grilled Chicken Thigh finished with Vodka Butter sauce
  • Braised Swiss Chard tossed with Cab-Sau Butter
  • Petite Risotto Cake

Day 27

BREAKFAST

  • French Toast with Pure Maine’s Maple Syrup
  • Bacons
  • Orange Juice, Coffee


LUNCH

  • Middle Eastern Style
  • Open-Faced Handmade Rye Bread spread Tahini Sauce topped Chickpeas Latke
  • Dill Cucumber and Carrot Slaw
  • Apple Sauce, Coffee

DESSERT

  • Home-warming Churros dusted Nutmeg-Confectioner Sugar

DINNER

  • Vegetarian Lasgane: Semolina-Rye Pasta layered Marinara, Ricotta, Zucchini, Italian Cubanelle Pepper, Basil Leaves and Parmesan topped Roasted Romano
  • Garden Salad of Red Leaf, Backyard Beauties Tomato, Red Spanish Onion and Pomegranate Seed drizzled of Pomegranate-Balsamic Vinaigrette

Day 26

BREAKFAST

  • Buttermilk and Scallion Biscuits with Herbed Scrambled Egg and Bacon
  • Apple Juice, Orange Juice, Coffee
  • Our Fourth Day off

DINNER

  • Cast and Crew Dinner at William ‘Bill’ and Pat Nye’s home

Day 25

BREAKFAST

  • First group 5:30 am: Scrambled Eggs, Oatmeal and Apple Sauce with Coffee
  • Second group 9:30 am: English Muffin, Oatmeal, Bacon, Apple Sauce with Orange Juice, Coffee

LUNCH

  • Pride of Erin soup
  • Quesadilla with Gouda and Canadian Bacon
  • Pickle
  • Cranberry Juice


DINNER

  • Good Ol’ American Classic: Open-Faced Sloppy Joe topped Buffalo Mozzarella and Backyard Beauties Tomatoes with Wedge Maine Potatoes


DESSERT

  • Fresh Chocolate-Amaretto Pudding

Day 24

BREAKFAST

  • Traditional English Breakfast Fare
  • Toasted Bread, Maple Baked Beans, Scrambled Eggs, Fried Thick Heirloom Tomatoes and Bacon
  • Orange Juice, Apple Juice, Coffee


LUNCH

  • Italian Dining Fare for 2 special guests: Superintendent and Business Manager of Gov. Baxter School for the Deaf, Maine
  • Risotto tossed of Asparagus, Heirloom Tomatoes and Spinach topped Pollo Cardinale (Rolled Thin Chicken breast with Canadian Bacon, Gouda, Extra Sharp 2 yrs aged Cheddar, Sage and Spinach and Alfredo Sauce)
  • Cranberry-Pomegranate Juice


Dessert

  • A Sinful Brownie on Ganache spread a la Peppermint Ice Cream drizzled Vanilla Cream


DINNER

  • Traditional IRISH dinner fare
  • Shepard’s Pie
  • Colcannon (Mashed Maine Pot with Cabbage and Bacon)
  • Poppy Seed Soda Bread

Day 23

BREAKFAST

  • Egg Bacon Muffin Sandwich
  • Oatmeal, Applesauce
  • Orange Juice, Coffee

LUNCH

  • Mexican Pollo Tortilla Soup
  • Honeydew slices
  • Cranberry-Pomegranate Juice


DINNER

  • Grilled Skirt Steak with Kurt the IRISH chef’s own sweet sauce
  • Roasted Sea Salt and fresh peppered Russet Potatoes
  • Green Bean finished with Orange Beurre Blanc


DESSERT

  • Frozen Cappuccino Pie and Orange-Mint Crema with Chocolate Chip Pie topped Honey-Mint Crisp

Day 22

BREAKFAST

  • Pecan Pancake with fresh hot homemade Blueberry Syrup or Maple syrup
  • Bacon
  • Orange Juice, Apple Juice, Coffee

LUNCH

  • Sour Cream Tuna-Dried Cherry Sandwich with fix-ins of Extra Sharp 2 years aged Cheddar, Spanish Onion, Roma, Spinach, Cucumber
  • Pickle, Garbanzo and Spinach salad


DINNER

  • Retro 1950’s Casserole Dish: Beef and Tomato with Cheddar and Penne topped Bacon and Bread Crumb
  • Honey Bread


DESSERT

  • 2 Crespelles with filling of Orange Cream and Chocolate Cream and Banana Slices topped Whipped Mint Cream Cheese

Day 21

BREAKFAST

  • Apple-Maple Sausage from The Meat House
  • Baked Egg, toasted English Muffin, hot Potato Cake
  • Apple Juice, Grape-Cranberry, Coffee


LUNCH

  • Open-faced Eggplant Parmigiana Sandwich with Hummus spread
  • Fruitopia salad (Banana, Red Globe, MacIntosh, Grapefruit, Navel Orange)
  • Concord Grape, Coffee


DINNER

  • Chef Kye’s Baked Panamanian’s 40-Garlic Chicken with Tomato-Jasmine Rice
  • Honey Bun rolls


DESSERT

  • Pineapple-Coconut-Macadamia Bites drizzled of Ganache and Whipped Cream

Day 20

BREAKFAST

  • Quaker’s Oatmeal
  • Granny Smith and/or Navel Oranges slices
  • Orange Juice, Apple Juice, Coffee

LUNCH

  • Baked Mediterranean Pasta and Stuffed Green Bell Pepper
  • Red Globe grapes, Chocolate Chip Cookie
  • Pomegranate-Cranberry Juice, Coffee


DINNER

  • Pan-Seared 10 oz. Pork Chop with Shallot and Sage-Butter sauce
  • Garlic and Mozzarella Mashed Maine Potato
  • Garden Salad with Lemon Thyme-Garlic-Balsamic Vinaigrette


DESSERT

  • Blueberry-Pecan Pie topped Peppermint Ice Cream

Day 19

  • Our third day off!!!

Day 18

BREAKFAST and LUNCH

  • Water Shooting Day: Brown Bags



DINNER

  • Tri-Tip Beef Stew with Portobello, Baby Bell Peppers and Onions over steamed Basmati Rice
  • Spinach Salad with Garbanzo Beans and Carrots drizzled of Orange-Ginger Cilantro Vinaigrette


DESSERT

  • Apple-Cherry Amaretto Crisp with Candied Walnuts topped Whipped Cream

Day 17

BREAKFAST

  • Scrambled Eggs and Muffins
  • Half-whole Grapefruit
  • Orange Juice, Coffee

LUNCH

  • Grilled Mild Cheddar Cheese
  • Chicken Noodle and Rice Soup
  • Rotini & Garden Vegetable Salad
  • Yoghurt, Pickles, Red Seedless Grapes
  • Hot Cider, Coffee


DINNER

  • Wild Catch 1-1/4# Maine Lobsters (Special thanks to Freedom Fish, LLC for their pricing)
  • Steamer Clams with Garlic-White wine sauce
  • Lemon-Butter Dip sauce
  • Option for not Lobster lover got Butterflied Chicken Breast with Balsamic Redux and Sautéed Onions over Penne with Sun-Dried Tomatoes, Baby Bell Peppers, Rosemary, Feta in Cab-Sau Sauce


DESSERT

  • Chef Kye’s Sour Cream Coffee Cake topped Ganache and Streusel

Day 16

BREAKFAST

  • Good ol’ IRISH ‘McCann’s Steel Cut’ Oatmeal
  • Toast and Strawberry Jam, Clementine
  • Orange Juice, Apple Juice, Coffee

LUNCH

  • Tuna Nicoise Balsamic Sandwich with fix-ins of Red Leaf, New York Sharp Cheddar, Heirloom Tomato
  • Pita chips and Parsley-Hummus dip
  • Red Seedless Grape


DINNER

  • Lemon Oil-Parsley Egg Fettucini topped with Marinara, Bill Nye’s Oregano leaves and Parmesan
  • Roasted Earthy-tone spiced Buttercup Squash
  • Garlic Bread


DESSERT

  • MacIntosh Apple Spiced Upside-Down Cake

Day 15

BREAKFAST

  • Melon salad, Dunkin’ Donuts, Coffee Cake, Apple Strudel
  • Maine Roasters Coffee


LUNCH

  • Tortilla wrapped roasted Asparagus with Parsley-Hummus and Pepitas
  • Chef Kye’s Cranberry-Apple salad with White Wine-Poppy Seed Dressing (Mosdeux’s favorite side salad)


DINNER

  • Baked Maine Potato with Chili
  • Chef Kye’s Butternut Squash Soup
  • Irish Soda Bread


DESSERT

  • Banana Split (Vanilla Ice Cream topped with Blueberry syrup, Ganache, Whipped Cream and Candied Walnut)

Day 14

BREAKFAST

  • French Toast with Kurt the IRISH chef’s own Honey Bread with Maple syrup
  • Cantaloupe, Yoghurt
  • Apple Juice, Orange Juice, Coffee

LUNCH

  • Grounded Sirloin Taco with fix-in of Romaine, Chef Kye’s Pico de Gallo, Mozzarella, Avocado, Sour Cream
  • Feta-Roasted Garlic and Herbed Garden Rotini Salad


DINNER

  • Slo-Grillin’ Beef Short Ribs rubbed of Mesquite dry-rub finished with 20 Spices-herbs & Cab-Sau Au Jus
  • Basmati Rice
  • Roasted Summer Blood Beet with chiffoned Sweet Basil


DESSERT

  • Deep-Fried Ricotta-Amaretto Fritters a la mode (Fresh-Churned Vanilla) drizzled of Clover Honey

Day 13

BREAKFAST

  • Herbed Scrambled Eggs (Summer Savory, Lemon Verbana and Basil)
  • Toasted English Muffin and Strawberry Jam
  • Bacon and Orange slices
  • Apple Juice, Coffee

LUNCH

  • Handmade Pita Sandwich layered of Turkey, Red Lettuce, Beefsteak Tomatoes, Spanish Red Onions and scrambled Egg with choice of homemade Poblano Cocktail sauce, Ketchup, Mustard or Mayo
  • Choice of Yoghurt of Strawberry, Vanilla or Peach
  • Quartered Pickles


DINNER

  • Kurt the IRISH chef’s famous signature dish of Chicken Piccata
  • Baked Grape leaf wrapped Polenta
  • Red and Green Leaf salad with Cherry Tomatoes, Cucumbers and Sweet Onions with Red Wine-Balsamic Vinaigrette


DESSERT

  • Cranberry-Oatmeal and Minty Cream Cheese Sandwich with Bill Nye’s Spearmint

Day 12

  • On our own second day off

Day 11

BREAKFAST

  • Flapjack and Maple syrup
  • Bacon and Gala Apple
  • Hot Spiced Cider, Coffee

LUNCH

  • Egg Salad Wrap
  • Sliced Seedless Watermelon
  • Cranberry Pomegranate Juice


DINNER

  • Gourmet BBQ Sirloinburger with Beefsteak Tomatoes, Spanish Red Onions and Red Leaf
  • Roasted Steak Fries

DESSERT

  • Celebration of RC’s Earth-Year
  • 4-Berry Cobbler (Cape Cod Cranberry, Wild Mountain Blueberry, Northwestern Blackberry and Raspberry)

Day 10

BREAKFAST

  • 3 Quiches; Zucchini and Bill Nye’s Herbs, Southwestern Green Chili, Bacon and Onions
  • Toast and Strawberry Jam, Orange Slice and Red Grapes
  • Fresh Hot Chocolate, Coffee


LUNCH

  • Tri-Tri Garden Rotini Salad: Tri-color corkscrew with Chicken, Cheddar, Gala Apples; 3 Dried Berries, Montmorency Tart Cherries, Cranberries and Blueberries with herb of Sage, Rosemary, Parsley and Raspberry-Oregano-Basil Balsamic Vinaigrette
  • Cranberry Pomegranate Juice, Water, Coffee


DINNER

  • Kurt’s the IRISH chef’s BBQ signature of Dry Rub Pork Ribs and ‘Luck 7′ Sauce
  • Baked Sweet Potato
  • Roasted Zucchini, Tomatoes and Onions


DESSERT

  • Celebration of Election Day; Spearmint and Honey Cookie Crisps over Finger ‘A Sinful Brownie’ bar dusted of Confectioner’s Sugar and Cocoa Powder

Day 9

BREAKFAST

  • Breakfast Egg Burrito of Black & Pinto Beans, fire-roasted green Chili, Mozzarella and Orange halves
  • Orange Juice, coffee

LUNCH

  • Genoa Salami Whole Wheat Sandwich layered with Sharp Cheddar, Green lettuce, Red Onions, Roasted Bell Peppers, Tomatoes
  • Rosemary Carrot Slaw
  • Quartered Pickles


DINNER

  • Sautéed Lemon Chicken strip with Zucchini, Red Onions and Maine Potatoes with Creamy White Wine Sauce
  • Baked Herbed and Turmeric Jasmine Rice


DESSERT

  • Soufflé Apple-Raisin Cake

Day 8


BREAKFAST

  • Baked Egg, Roasted Sliced Turkey and Sharp New York Cheddar with Whole Wheat Sandwich
  • Local Fruit Salad (Baby Kiwi, Maine’s Blueberry, Grapefruit, Orange Navel and Fuji Apple)
  • Apple Juice, Coffee

LUNCH

  • Baked Penne of Vodka and Sage-Butter sauce, Marinara with Feta and Cream Cheese topped Parmesan Cheese





DINNER

  • PIZZAIOLA:
  • Margherita
  • Alla Salsiccia (Salami and Polish Kielbasa)
  • BBQ Pollo and sauce with Red Onions
  • Bianca con Bill Nye’s Fresh Herbs (Garlic-oil based with Rosemary, Italian Parsley, Lemon Thyme and Sage
  • Dell Ortano (Roasted Portobello, Red and Green Bell peppers, Yellow Onions)


DESSERT

  • Scone of Honey soaked Dates with Lemon zest and Dipping sauce of Lemon-Honey Spiced with Star Anise
  • Day 7

    BREAKFAST

    • Hot Oatmeal with Medley Nuts
    • Whole Wheat Toast with Raspberry Jam, Bacon, Apple and Cranberries
    • Orange Juice, Coffee

    LUNCH

    • Kurt the IRISH chef’s own Macaroni and Sharp Cheddar Cheese with sautéed Onions topped of Bread Crumb
    • Quartered Pickles, Quartered Fuji Apples


    DINNER

    • Grilled Smoked Paprika Chicken breast over classic Caesar Salad with Red Seedless Grape


    DESSERT

    • Homage to John Cassidy Jr. for his favorite All Hallow’s Eve
    • La Bella Noir (’Lady of the Night’) Chocolate Torte covered with Ganache topped of a balled Vanilla Ice Cream over Honeyed-Orange oil Whipped Cream

    ALL HALLOW’S EVE

    MORROWFAST

    • Banana, Fuji Apple, Grapefruit, Granola Bar, Coffee

    LUNCH and DINNER

    • On our own off-day

    Day 5

    BREAKFAST

    • Poached Egg over Scottish Oatmeal toast topped with diced Roma tomatoes
    • Turkey Sausage
    • Half-whole Grapefruit
    • Apple Juice, Coffee



    LUNCH

    • Potato Soup served with crispy Bacon and Cheddar cheese
    • Sliced Fuji Apple with Cranberries in a White Wine-Poppy seed dressing


    DINNER

    • Slo-Roasted Brisket with 20 Spices and Herbs
    • Baked Yellow Italian Squash and sautéed Onions finished with fresh cracked Pepper and Celtic flake Sea Salt over Tomato-Tangerine-Balsamic Vinaigrette
    • Romaine, Roma and Onions with Oregano-Rosemary Vinaigrette


    DESSERT

    • Italian Lemon Cake layered of baby Kiwi and Cream Cheese frosting, side of drizzle simple syrup with Maine Blueberry and baby Kiwi

    Day 4

    BREAKFAST

    • French ‘Texas’ Toast with a choice of Maple, Wild Blueberry or Raspberry syrup
    • Scrambled Egg with Mozzarella
    • Banana
    • Fresh Hot Chocolate, Hawaiian Coffee, Orange Juice


    LUNCH

    • Bacon, Lettuce, Tomato and Cucumber Wrap
    • Fuji Apple
    • Half-Whole Pickle
    • Granola ‘Fruit-N-Nut’


    DINNER

    • Pan-Seared ‘Chef Sherri’s Dry Rub’ and Smoked-Hickory Pork Chop topped with Cab-Sav Au Jus
    • Rosemary-Egg Fettucini tossed with Garlic-Oil
    • Organic Green Beans with Creamy-Butter sauce and Maine Sea Salt+Szechaun Pepper


    DESSERT

    • Kurt the IRISH chef’s signature, ‘A Sinful Brownie’ drizzled with Ganache sauce

    Day 3

    BREAKFAST

    • Apple-Cinnamon Oatmeal with Banana Nut Granola
    • Whole Wheat Toast bread
    • Strawberries
    • Coffee and Orange Juice

    LUNCH

    • Quiche with caramelized Onions
    • Spinach with Candied Pecan and Fruity (Strawberry-Kiwano-Raspberry-Navel) Vinaigrette


    DINNER

    • Stuffed Chicken Breast of Tarragon and Feta-Cream Cheese with Balsamic-Butter Sauce
    • Roasted Maine Yellow Potato with Rosemary-Garlic infused Olive Oil
    • Green Salad with Cherry Tomatoes, Cucumber, Green Bell Pepper and Scallion tossed with Tomato-Tangerine-Balsamic Vinaigrette
    • Pomegranate-Raspberry Iced Tea

    DESSERT

    • Banana Foster with local favorite Gifford’s old-fashioned Vanilla Ice Cream and whipped cream

    Day 2
    @ Gov. Baxter School for the Deaf

    LUNCH

    • Grilled New York Cheddar Cheese Sandwich
    • Tomato-Lemon Thyme soup
    • Tangerine


    DINNER

    • Manicotti (Rolled Rosemary Pasta with Ricotta-Mozzarella topped with Marinara)
    • Roasted Acorn Squash ring
    • Garlic Bread

    DESSERT
    Apple Cobbler with whipped cream

    Day 1
    @ Roxanne Baker’s home

    BRUNCH

    • Flapjack with a hint of fresh grated Nutmeg and Orange oil
    • Strata (’Breakfast Lasagne’ of English Muffin layered with Italian Squash, Roma tomatoes, green Bell Pepper, caramelized Onion, Goat cheese and Scallions)
    • Vegetarian Egg Frittata (Baked Egg dish of green Bell Pepper, Zucchini and caramelized Yellow Onions)
    • Baked Maple Bacon
    • Orange segments
    • Blueberry Coffee and Orange Juice


    DINNER

    • Chicken En Papillote (Baked Chicken breast wrapped in a parchment paper with Maine’s Cranberries, Carrots, Garlic, Lemon Thyme and Cabernet Sauvignon)
    • Served with mashed Garlic Yukon Gold and sauteed Asparagus with Balsamic Vinegar


    DESSERT

    • Poached Red Bartlett Pear with Pomegranate and Cabernet Sauvignon sauce topped with infused Lime oil Whipped Cream and a shot of Roughshod (Maine’s Blueberry wine and Grape brandy)
    • October 24th, 2008