Saturday, November 27, 2010

Happy Holidays!

We're still riding the wave of a fabulous Thanksgiving brunch during which we were able to host over 400 guests! It was wonderful to see so many smiling faces and happy families celebrating together.

Now that Thanksgiving's over, we've shopped 'til near dropping, and the final vestiges of turkey leftovers are being polished off, the Christmas holiday is right around the corner. Here at Woolley's that means decorating each of our banquet rooms and making preparations to host guest celebrations.

From small, intimate private dining rooms (one with a working fireplace and all!) to large banquet spaces that hold up to 300 guests, Woolley's is happy to host your holiday, year-end, or New Year kick-off parties for your family or even your corporate celebrations.

Our experienced catering managers, accustomed to seeing that every detail is followed according to guest specifications, will guide you through the entire process. From touring space options to entertainment, decor, and menu selection (even accommodating specific dietary needs), our catering managers are experts in their field.

This year, host your celebration in one of our beautifully decorated banquet spaces and let us handle all of the details. Then you can sit back, relax, and simply enjoy the wonderment of the season!

Wednesday, November 17, 2010

New Wine Menu

Our new wine menu has been revealed and is ready to titillate your discerning palette! One of our featured wines is Cambria Estate's Katherine's Vineyard 2006 Chardonnay. Upon sampling, our staff's overall comments centered on the buttery smoothness of the wine. 

Located in the Santa Barbara Country, California, the Cambria Estate Winery has been producing exquisite estate-grown Chardonnay, Pinot Noir, and Syrah from their vineyard for over 20 years. Katherine's Vineyard is a section of the Estate's vineyard known for its shallow, porous soil. In this environment, the vines are forced to concentrate all of their efforts on developing the grapes. Therefore, the grapes are able to ripen adequately for a fruit with a perfectly balanced acidity.

Receiving 90 points from Wine Enthusiast, the winemaker describes the Chardonnay as follows: 
"The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp finish."

Perfect paired with Woolley's current fish special, the Grouper! Stop in and try it tonight. 

Saturday, November 13, 2010

Welcome to Woolley's Adam!

This week, we want to give a hearty Woolley's welcome to Adam, our new restaurant chef. He's been behind the scenes in our kitchen for a few weeks now, learning the ropes and spicing up our new fall menus!

Originally hailing from Duluth, Adam has been quite the travelling man. Arriving at Woolley's fresh from a fine dining restaurant in Newport, Oregon, Adam has worked in the restaurant industry for over seven years!

His signature dish is an excellent Duck Confit, which we've added to our fall dinner menu. Adam's version serves the slowly braised leg of duck over roasted root vegetables with a brown butter and sage sauce. We can't wait for you to try it!

Woolley's Duck Confit

Sunday, November 7, 2010

Woolley's University

On the second Saturday of every month, Woolley's offers free classes to help expand your culinary knowledge, teach new techniques, and broaden your palette's appreciation!

Every other month, we will rotate class offerings between cooking classes from Executive Chef Peter and beverage classes from Ben Berry, our Director of Restaurants (and trained sommelier).

This Saturday, November 13th, at 3pm Chef Peter's cooking class will be offered. "Not Your Traditional Thanksgiving Dinner" will feature Chef Peter as he prepares non-traditional Thanksgiving dinner items. 

The class is totally FREE and no reservations or registration are required. Simply stop into Woolley's this Saturday and expand your Thanksgiving menu horizons.

After enjoying Chef Peter's cooking class, look for Ben Berry's beverage class to be scheduled in the near future. A trained sommelier, Ben enjoys giving classes on wine education, pairings, tastings, and more!

Great fun at an even better price!
We hope to see you in class!