100 Mile Dinner

This past June we celebrated another one of our memorable 100 mile events. A dinner comprised totally of foods found within one hundred miles of the restaurant. 

Things have changed wildly over the last 7 years that we have been doing these. There is almost nothing we can't find locally. Almost. The ever elusive wheat haunts my dreams but one day this local larder will be filled with pasta and bread. Cobbler and crumb. 

Even so, we had some truly great additions this Summer. Sharp Shooter cheddar from Veldhuizen farms and local apples. So many choices of local honey that I decided to do a tasting side by side. House smoked pork belly, garlic soup and more garlic grilled rabbit. Wild Hive honey ice cream with berries, ratatouille and even a local grain/corn vodka called Nue vodka. Distilled six times just down the road in Lewisville with locally sourced ingredients.

Many thanks go out to Cardo's farm project, Ryan & Earthwise produce, The Dallas Farmers Market and every local farmer, backdoor gardener and Rancher who has helped create these new memories. Thank you.

100 mile dinner

Our next 100 mile dinner is this coming Wednesday. June 27th at 6:30

We could not be more excited and the 'gathering' has already started.

You wouldn't believe how much easier it is to get our menu together than it was when we started doing this over 6 years ago. Can you believe it? 6 years!

This Summer's 100 mile menu will feature:

Lamb, Rabbit, Smoked Ham, Pork Belly and Roasted Chicken

Beet Salad, fresh salsas, platters of tomatoes and cheese

Ratatouille and field peas, Honey Ice Cream with local peaches and berries and more!

AND of course we have a few surprises coming your way on the menu as well.

Do you have your reservation?

call us 940-566-1110

make sure to mention the 100 mile dinner.

Cardo's a Farm Tour

 A recent visit to Cardo's Farm Project gave us the opportunity to visit with Farmer Amanda and help us envision the April Brunch we are hosting right in the fields of the farm.

 Guinea chickens and Dan's dog "Tobay" kept us company on our tour with Amanda.

Squash, cucumbers, tomatoes and melons await the fields in one of the green houses.

 A diy biodome where Amanda assures us she lived for many months when she first moved to the farm.

All colors of pale pink, blue and cream eggs are gathered each day and sometimes traded to nearby farmers for milk and other dairy items.

 Fava beans in full bloom...can't wait for these!

Cardo's will be hosting a Brunch in the Fields on April 28th 2012. Hannah's will be providing a bounty of local foods such as House smoked pork belly, Chicken and Spring greens soup, Various Quiches, Chocolate Beet Muffins, Corned Beef Hash and more! All served on the farm with lots to see and do.

For more information and to purchase your tickets, please visit Cardo's Farm Project website and sign up for their newsletter or like them on Facebook!

Hunting and Gathering

	Join me and Sommelier Jeff Solomon as we introduce you to the areas finest local food featured in our 100 mile dinner. All of the food and wine served will be from within 100 Miles of Hannah's Off the Square, even down to the table salt. Two dinners will be served, the first on Monday April 18th and then again on Thursday April 21st. $95 per person with guests arriving at 6:30 with Banquet Table Service that will be served Family Style. Reservations are strongly recommended as space is limited. Our regular dinner menu will be available for guests not participating in the 100 Mile Dinner. The hunting and gathering began this morning, with orders placed at Juha Ranch for leg of lamb, oxtails, ham shanks, ground lamb, ground beef, pork belly etc. Dallas Honey Guild is supplying us with lots of local honey and honey soaked pecans. The eggs, herbs and Spring greens have been coming in for weeks now. A crate of green Spring onions from Lemley of course and a variety of cheeses from Full Quiver Farms. It was a good first gathering of items, with more coming throughout the week.    Menu items are beginning to shape up! We are thinking about house-made lamb and feta sausage with sauteed local greens and garlic. Green onion, lemongrass and oxtail soup or maybe a Bollito Misto. Cardo's Spinach salad with bacon roasted onions, shiitake mushrooms and pecans with Sherry vinegar. Sounds good to me! See you in a couple of weeks!~ Chef

100 mile dinner ~ SPRING menu

100 mile dinner

Hannah’s off the Square

Amuse- Wood Sorrel and Pork dumplings in Burdock leaves
Tonight’s Featured Cheeses and Dairy
Aged Asadero, Aged Boyaca & Fresh Butter- Lucky Layla Dairy- Garland. Fresh Mozzarella- Full Quiver Farms-Justin. Fresh goat Cheese, fresh Ricotta cheese & Local Pecan Smoked Scamorza- Dallas Mozzarella Company, Fresh Jersey Cow Milk and Cream- Neu Farms Dairy- Gainesville

Family Style Entrees, Salads and Spring Vegetables
Bibb lettuce salad with Goat Milk Ranch Dressing and Crispy Pork Belly, Spicy Greens with Warm Ricotta Pecan Medallions and Sherry Vinaigrette, New Potatoes with Parsley butter, Roasted Shiitake mushrooms, Steamed asparagus with Lemongrass butter, Sauteed Milk Weed Shoots, Salt Roasted Pork Loin with Arugula Pesto and Sno Pea Tendrils, Honey vinegar BBQ Beef Short Ribs, Bay Roasted Dominion Farms Chicken, Asparagus Cheddar Frittata.

Dessert
Gnismer Farms Strawberries and fresh Cream with Warm Rhubarb compote and Grandpa’s Honey

Wines- Thanks to Arche` Winery and Brushy Creek Vineyards for the lovely wines!

If you missed out on last night, don't forget to inquire early about our 100 Mile dinner in the Fall!

Scenes from last night

Another wonderful 100 mile dinner, apparently you CAN eat too many strawberries, mushrooms and asparagus! Thanks to all who attended our first Spring event...what a memorable evening!