Eurasia Cafe and Wine Bar http://www.eurasiasc.com Mount Pleasant, South Carolina Wed, 09 Jan 2013 18:26:21 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.2 Another Tasty Year http://www.eurasiasc.com/recipes/another-tasty-year/?utm_source=rss&utm_medium=rss&utm_campaign=another-tasty-year http://www.eurasiasc.com/recipes/another-tasty-year/#comments Wed, 09 Jan 2013 18:26:21 +0000 blogger http://www.eurasiasc.com/?p=278 December – wow, what a month! Read about it and some great Superbowl chow in our newsletter!

]]> http://www.eurasiasc.com/recipes/another-tasty-year/feed/ 0 New Years Eve Specials at Eurasia Charleston http://www.eurasiasc.com/events/new-years-eve-in-charleston/?utm_source=rss&utm_medium=rss&utm_campaign=new-years-eve-in-charleston http://www.eurasiasc.com/events/new-years-eve-in-charleston/#comments Thu, 27 Dec 2012 21:47:15 +0000 blogger http://www.eurasiasc.com/?p=273 Happy holidays everyone! Hope your days have been bright, and filled with great food! I’m putting some festive cold weather specials on the board for New Years Eve dinner, and we’ll have a full menu too. Mike’s showcasing some bubbly – Chandon Etoile – at a great price, so come spend the evening with us. Check out our NYE specials…read more

Cheers!

Chef Robert

 

]]> http://www.eurasiasc.com/events/new-years-eve-in-charleston/feed/ 0 Chef Knox’s spin on classic duck confit http://www.eurasiasc.com/recipes/chef-knoxs-spin-on-classic-duck-confit/?utm_source=rss&utm_medium=rss&utm_campaign=chef-knoxs-spin-on-classic-duck-confit http://www.eurasiasc.com/recipes/chef-knoxs-spin-on-classic-duck-confit/#comments Mon, 26 Nov 2012 21:37:43 +0000 blogger http://www.eurasiasc.com/?p=258 Due to popular demand, duck is back on Eurasia’s new menu as Duck Confit with Roasted Grape and Shallot Demi-Glace, House Made Ricotta Gnocchi and Sautéed Broccolini.

The Maple Leaf Farms duck leg quarters are slowly cooked in clarified duck fat with fresh thyme, Szechuan pepper and shallots.

I roast red grapes with shallots and finish them with a rich veal glace. The gnocchi is pan-fried and tender, and the buttery sautéed broccolini provides the texture and contrasting flavor to balance the rich sweetness of the duck.

[Chef Knox pairs this dish with a hearty red blend. Read more in the premier edition of our newsletter.]

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