As a restaurant, we're often asked what our "best dish" is. In fact, just earlier this summer, the Batavia Daily News ran a feature on us in their "Signature Dish" column. It was a clear choice what ours would be: Seafood Bisque.
Pictured here (on left) as part of our Soup Trio
Almost as much as we love the Seafood Bisque itself, we love the story of how it came about. We wanted more than just the Daily News readers to learn about how our Executive Chef, Gene, put the recipe into motion.
Gene has over 30 years of experience in the restaurant industry, so he's seen and handled it all. About 20 years ago, working elsewhere, he was cooking the meal for a bridal shower, when the banquet coordinator alerted him that the party was ready for their soup. Not knowing there was supposed to be a soup course, Gene began to scramble to quite literally, throw one together. He had run a Seafood Newburg feature the night before, so he threw the seafood contents of it in a food processor, and used his very limited knowledge of bisque soups to whip it out. The guests from the bridal shower loved it, and Chef Gene's signature item was born.
The funny part was, the Seafood Bisque wasn't even always on our regular menu. When our restaurant first opened in 2005, the bisque was available only on Friday nights as a feature. Our guests loved it so much, that we decided to give it a permanent home on our regular menu. And we've never looked back.
We also offer the bisque on our weekly buffets- every Sunday on the Sunday Brunch lineup, and on Fridays as part of our Friday Quick Lunch Buffet. We never get tired of hearing customers rave about how much they love it, so why not give them a couple opportunities a week to fill up on as much bisque as their stomachs can hold.
Now that Fall is upon us, and the colder months are here to stay, we're confident that our Seafood Bisque will be calling your name. Here's a quick reminder of when you can warm your heart, belly, and soul with the seafood-y, creamy goodness:
Friday: 11am-9pm (plus our Friday Quick Lunch Buffet 11:30am-1:30pm)
Sunday Brunch: 10am-2pm
Not a Seafood fan? Tell us your favorite soup and we'll be sure to include it in our Soup of the Day line-up soon!
Today we’re bringing you your daily dose of education on… vegetables. Yes, seriously!
The basis of this blog topic is well-earned. We’ll explain…
About two-thirds of the weddings we host opt for a vegetable display on the menu. Although we never specifically say which vegetables will be making an appearance on these veggie trays, it usually is pretty self-explanatory: carrots, peppers, cucumbers, broccoli, celery, etc. You know, the staples.
Nothing out of the ordinary here
Sometimes though, we like to spice it up and throw in some veggies that are not as commonly known. If we had a nickel for everytime a guest has asked us what the following two vegetables are, well… we’d probably be able to retire from the banquet & wedding business. Not really, but you catch our drift!
Jicama & Rutabaga.
Jicama = the long, white zig-zagged spears
Jicama is otherwise known as the Mexican yam, turnip, or potato. It is a member of the bean family, although it really does resemble something out of the potato family. The vegetable has a brown exterior skin, and a creamy white inside that is very starchy and crispy. The texture of jicama is much like a raw potato or even a pear, and it has a mildly-sweet, starchy taste. Jicama is most often eaten raw, hence our inclusion of it on our vegetable displays.
Rutabega is not-surprisingly a root vegetable, hence it’s name. It can sometimes be called the yellow turnip, due to the interior of the vegetable bring bright yellow in color. Because it is so closely related to other root vegetables like potatoes and carrots, that is often how it is prepared too- mashed or included in soups & stews. Also similarly to potatoes and turnips, it is rarely ever eaten raw, so we cook ours to a semi-soft consistency, slice into spears, and serve it alongside other veggies on an hor d’oeurves display.
So there you have it, an education on rare vegetables! Next time you are at an event or wedding at Terry Hills with a vegetable display, we hope that you’ll try the jicama and rutabaga, and continue passing along the education as to what these unknown but delicious vegetables are!
Summer Wedding Trends
Summer is synonymous with weddings for Terry Hills. Because we see so many throughout the course of the year, we’d like to think we are unofficial experts on each season’s trends (fully knowing that the term “unofficial expert” is an oxymoron). Although it’s only July, we’re already calling this year the wedding year of the untraditional!
Less Formal, More Party
So far this season, a lot of couples are opting out of a lot of the formalities of a wedding. The focus has definitely shifted off of the ceremony itself, and onto the party portion of the night: the reception. Ceremonies are becoming more quick & to-the-point, to leave plenty of time for drinks, dinner & dancing.
And speaking of dinner, we’ve had more and more couples turn down a formal dinner, whether sit-down, or buffet, in favor of a more “cocktail reception” feel. Hor d’oeurves, food stations, even food trucks (ok, not here at Terry Hills yet for that one, but maybe sooner than later) are taking over the role of a formal dinner. We’ve already seen a wedding this year with a “stations dinner”, including a macaroni & cheese station, hot pretzel station, and salad station, to give their wedding a more casual vibe. Nothing screams “party” more than bar grub.
Going along with the party atmosphere, traditional church and reception halls are becoming a thing of the past. This year, we’ve had a record number of weddings in our outdoor covered pavilion. Couples are thinking outside of the box, so some of these untraditional venues have become more and more popular in recent years. In addition to outdoor tent or pavilion weddings, venues like barns, restaurants, and art galleries are also hot commodities. We’d like to think we have the best of both worlds: the untraditional and breathtaking outdoor ceremony, followed by your choice of indoor or outdoor reception.
The options are endless!
Don't Break the Bank
Again, on the topic of untraditional, it’s becoming less and less traditional for couples to seek out the parents of the bride to fund their weddings. Whether that be because some couples are not getting married until later in life, so they are much more financially-independent, or because the current economy is not super agreeable, the extravagant costs of a wedding can become problematic for some. Here at Terry Hills, you won’t find that your budget clashes with our pricing. We offer a wide-variety of affordable wedding packages to suit every budget, so that couples don’t have to sacrifice any elements of their dream wedding.