Part of the spring menu at Wood N Tap includes scallops and sweet pea risotto as well as the Lavender Haze cocktail.
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[Music]
welcome back to the FOX 61 kitchen the
last few days we certainly got a nice
taste of the spring weather and we’re
getting a taste of spring here in the
FOX 61 kitchen with our friends from
Wooden Tap beverage director James uh
excuse me um you are the culinary
director James Manas and Mike newon you
are the beverage director we’re talking
about new additions on the spring menu
everybody is getting excited we’re
talking about all the good stuff the new
ads and when the paano is going to open
absolutely so just in time for the patio
season uh you know we got some scallops
that James is searing up right now uh
presented over Sweet Pea risotto and
tomato Ki uh you know right here we have
a lavender Haze which is a nice blend of
uh gin fresh Citrus and Ube fruit uh so
yeah we’re ready for the patio season we
are getting our patios open we’re
rolling out a late night tapy hour um so
yeah we’re ready for the change in
weather everybody is ready all right
James talk about what you have going on
here our executive producer Rachel had
this over the weekend and she was just
blown away she said you guys had to come
on here and make this exact dish talk
about what’s what’s going on here I have
a risotto here that was prepared with
chicken stock butter and parmesan cheese
and you just added a little green puree
that was and I added a puree of sweet
peas scallions and um heavy cream that
we reduce down and then cool and then we
add in at this stage and then um we’re
just going to add some sweet pea I love
it when people call me sweet pea oh yeah
I call my kids that there you go thank
you sweet PE and um you know and so we
just kind of get this creamy uh you can
use any kind of cheese you like we use a
a Parmesan mixture and then um sering up
to scallops you want to use um hot oil
get it very hot and you don’t really
want to mess with them too much you kind
of want them to do their thing as you
see they get nice and caramelized on top
and they don’t need much time right cook
up pretty quickly not really you’re
searing both sides and see about 2
minutes as side or so um you know it
takes quite a bit um sometimes you can
go slow and long depends on how well you
them cooked inside some people like them
a little less cooked in the middle now
talk about some of the other new
additions to the spring menu uh I mean
there’s quite a bit on there James and
his team have come up with a phenomenal
housemade veggie burger that we make in
house uh that’s probably one of the
highlights on the menu um drinkwise
we’ve been seeing such great success
with Margarita flights uh in addition to
obviously you know the lavender Haze has
been one of the hits um so yeah nice
arrangement of cocktails and food that
uh you know what’s this one right here
uh so that’s our sausage kale soup that
just came across the screen yeah
absolutely oh it’s phenomenal and then
yeah you have a pasta dish there with
fresh vegetables medley uh carrot cake
that we’re doing for dessert there um
that’s the asparagus over mozzarella and
ricio that you see uh right there so
yeah quite a bit to offer they all look
amazing yeah yeah thank you and how
often are you going to be changing over
the menu are you going to add stuff
throughout the spring or just wait till
some so yeah we’ll wait till summer
transition so we have this running for
another uh probably about 6 to 8 weeks
um are you going to stay on the menu or
or be swapped out uh that depends to be
determined so it depends on how how well
they do the feedback that we get uh we
like to keep it fresh and rotate but
yeah when we find success we definitely
like to find those Main Stays that
people can come back and have and enjoy
for uh the long run but I know a lot of
people are big fans so they want to get
in there and try everything absolutely
yeah scallops are great I’m a huge fan
of scallops so I’m glad that he added
into the menu uh this season it’s one of
my favorites uh that we’re doing for the
springtime so SE scallops and then clams
for the summer and lober oh that sounds
perfect and we have a date from when the
patio open uh we’re it’s kind of loose
right with the weather dependent on we
do have our patios ready for seating
right now um we’re looking about May 1st
for you know a real official kind of uh
roll out but yeah you know weather
depend you want to PL that one up yes
ma’am all right I would love to try it
before we run out of time so you’re
saying May 1st about yeah absolutely I
mean the past couple days with the
weather that we’ve seen we do have patio
seating available for sure uh but you
know I I I don’t know how much we’ll get
in with the rain coming in and over
tomorrow but yeah absolutely uh you know
if you’d like to join us on the patio
come on down we’re ready would love it
would love it love all of the locations
uh have to get over hooks have to get
over to the one in Farmington oh it’s
gorgeous right on the lake it’s yeah um
you know during the summer we have
anodic chairs that we line across the
river uh it’s just really phenomenal
great place to enjoy yourself that is
fantastic all right awesome like James
thanks so much for being with
us