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As you know, the menu at M&D is updated on a regular basis. I could write an entire post on how

and why the changes occur, and I will. But for today, let’s just focus on one of the most recent menu

additions: Scaloppine.

Traditionally, Scaloppine (an Italian dish) is made with veal or chicken pounded super thin, pan seared and finished with a brown butter, lemon and caper sauce over some sort of pasta. Delicious, right? Of course!  But plenty of restaurants offer Scaloppine in its traditional prep and if you really want it that way, go to an Italian restaurant! We made some tweaks to put our M&D spin on things and since it performed well as a special, the boss man decided to add it to the late summer menu.

Instead of veal or chicken, our chefs are using pork. And to keep it on the lighter side, they’re skipping out on breading and just lightly coating the cutlets in flour before adding it to the pan. We are also replacing capers with artichokes (a change I was very happy to hear about since I don’t like capers at all) and pasta with orzo. PLUS, those super pop-able, juicy and bright cherry tomatoes are in season, which make the perfect accent to this dish as well. Lastly, in our version, the sauce will still have brown butter and lemon but we’ve added plenty of fragrant garlic and just a touch of honey to cut the tartness and add a sweet-salty component. It’s more like a glaze than a sauce and it’s Heavenly.

Look for Pork Scaloppine on the dinner menu – sliced thin and lightly coated in a seasoned flour, pan seared and served over an artichoke tomato orzo, finished with a sauce of garlic, lemon, honey and brown butter.

When it comes to menu changes, they’re never random. The main deciding factor is always the available ingredients. What’s in season? What will pair well with what’s in season? But more on that next time …

Scaloppine is a dish loved by the masses, and we think that you’ll enjoy our version just as much!

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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