Community


                          

                                                            

                                                         

PRIVATE PARTY, EXTRAORDINARY SPACE

Comment

PRIVATE PARTY, EXTRAORDINARY SPACE

Our tent is where the magic happens.

Bringing people together is what we love to do and our iconic Beckel Canvas tent is as special as they come. Whether you are planning an intimate gathering or a lively party with dozens of guests, we've got you covered in our cozy, customizable space.

Our heated, water-proof tent seats up to 24 guests comfortably. We sweat the details from the tablescape to the floral arrangements. Mood-setting string lights and warm woolen blankets add to the festive atmosphere. It's not just about throwing a party. We help you create a warm, inviting space that transports your guests. 

Our favorite part of any social occasion? The food and drink, of course! Communal seating makes it easy to share our lovingly created, Northwest-inspired foods and makes it easy to share stories. We offer full bar service and we can work with you to create a specialty cocktail to wow your guests.  

Whatever you have in mind, we can help design a truly memorable party. Get in touch for more details on reserving our tent. We promise it will be a gathering unlike any other.


Comment

SKILLET APPLE CRISP

Comment

SKILLET APPLE CRISP

If the thought of baking an apple pie for the holidays doesn’t exactly make you swoon with anticipation, here’s my alternative that’s made of sugar and spice… and everything nice. Sorry, couldn’t resist.
 
This apple crisp is the laid back, slightly undone, undeniably cool cousin to pie. It packs your favorite cold weather flavors into fun little cast iron skillets. I use the 6.5 inch ones by Lodge, but you can make it in a big skillet if you don’t have the smaller versions. Told you this was laid back.
 
Pick up a few of your favorite apples – I used an heirloom variety called Belle de Boskoop but any tart apple will do – and get ready to fill up the kitchen with the smell of sweet baked goodness. Now who wouldn’t love that?
 
*Recipe from Capers Ogletree of Ned Ludd via Small Suppers*

Skillet Apple Crisp

For the filling:
4-6 apples, cored and ¼ inch sliced
½ cup brown sugar
3 Tbsp cornstarch
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp clove
pinch of salt
1 oz bourbon

For the topping:
½ lb or 2 sticks of butter
1 cup brown sugar
1 cup granulated sugar
1 cup all purpose Flour
1 cup rolled oats
1 tablespoon Kosher salt

Directions:
Preheat oven to 350 degrees. 

Combine filling ingredients in a medium bowl and mix well. Distribute between six 6.5 inch cast iron skillets.

To make topping, cut butter into 1/4" pieces. Place remaining ingredients in a medium bowl and mix well.  Rub butter into dry mixture until a stiff crumble forms. Top fruit with crumble. 

Bake for 15-20 minutes until fruit mixture bubbles, cooking the corn starch.

Enjoy with Bourbon Creme Anglaise or your favorite ice cream.

Comment

CAMPFIRE DINNER

Comment

CAMPFIRE DINNER

In a partnership forged by a shared appreciation for rustic heritage, quality ingredients and the nuances of live-fire cooking, Chef Jason French will be joining Chef Andrew Bachelier at the newly-opened Campfire in Carlsbad, San Diego to host a ‘Mercy of the Chef’ opening night dinner as part of the 13th Annual San Diego Bay Wine + Food Festival, which runs from November 14-20, 2016. On Monday, November 14th from 6:30 to 9 PM guests are invited to join them for a multi-course meal consisting of collaborative dishes that showcase both their unique and shared approaches to harnessing the potential of fresh, seasonal ingredients and fire-driven techniques. In the spirit of gathering around a campfire, dinner will be family-style, with communal tables designed for the sharing of food, drink and conversation alike, all in the expansive Campfire dining room, whose design is credited to the prestigious Bells & Whistles team. Tickets are $125, and include dinner, drinks, tax and tip.

 

MENU

Crudo of baja striped bass, caper berries, cucumber, preserved tomato, coriander

Seed bread French toast with maple rosemary whipped lardo

Salanova lettuce, fuyu persimmon, herbs, black walnut, point reyes farmstead cheese, sunchoke vinaigrette

Spiced coal red curry squash, smoked labneh, home made harissa

Sausage stuffed grilled (marinated )quail with tongue of fire bean ragout, spicy oat brittle and cilantro crema

Huachinango with smoked and grilled alliums, charred yuzu salsa verde

Chocolate pots de creme with smoked meringue and graham sablee


Comment

Perfect Cold Weather Stew

Comment

Perfect Cold Weather Stew

When it seems like Mother Nature flipped a switch and the rain comes full tilt, the warmth of what's cooking in the kitchen is a comforting way to deal with what's brewing outside. Here's a classic lamb stew recipe from the south of France with a decidedly local flavor. This deliciously deep and earthy one-pot meal works just as easily for a small dinner party as it does a family meal... with leftovers everyone will actually get excited about eating. Take note: You can make adjustments – like substituting white wine for red and adding even more green herbs – to suit the warmer months.

navarin_lamb_3.jpg

Navarin of Lamb, Vegetables, and Red Wine

Serves 6-8

Ingredients:
4 1-inch lamb leg steaks, cut into 1-inch pieces
3 medium leeks, root end trimmed, whites sliced into 1-inch rounds, green ends reserved
5 carrots, trimmed, peeled and cut into 1-inch rounds
6 medium turnips, trimmed, peeled and quartered
6 button mushrooms, washed and thickly sliced
6 oyster mushrooms, trimmed and thickly sliced
12 small fingerling potatoes
3 Tbs tomato paste
1 small bunch each of rosemary, sage, and thyme
1 bunch of parsley, stemmed and chopped
1 bottle red wine, plus more for drinking with friends
1 quart meat stock or water
3/4 cup good olive oil
Salt and pepper to taste
Good crusty bread

Method:
In a 3 quart Le Creuset brazier heat ¼ cup of olive oil over medium high heat. Season the lamb with salt and pepper. Sear the lamb in small batches, browning the meat evenly and reserving each batch in a small bowl. Add more olive oil as needed for each batch.

Create an aromatic bundle by rolling the thyme, sage and rosemary in a few of the leek greens. Secure with butcher’s twine. Add the remaining olive oil to the pan. Season the leeks, carrots and turnips with some salt and increase the heat. Add the vegetables and aromatics and cook on high heat for 5-7 minutes scraping any lamb bits or juices that have accumulated. Add the mushrooms, potatoes and tomato paste and stir to combine.

Cover the pot with the lid and reduce the heat to medium. Allow to simmer for 10-12 minutes and add the wine and lamb and stir to combine. Season with a pinch to two of salt and add enough liquid (water or stock) to come up 2/3 of stew. Cover, bring to a boil and reduce to low or place in a low oven. Braise the navarin for 30 minutes.

Place the pot in the middle of the dining room table. Ladle into individual bowls and serve with a generous amount of parsley, crusty bread, wine and conversation.

Photos by Emily Hill


Comment

Culinary Breeding Network : Variety Showcase

Comment

Culinary Breeding Network : Variety Showcase

For the third year in a row The Culinary Breeding Network is bringing together farmers, seed breeders and chefs to taste and talk about the depth of vegetable varieties, crops and flavor. And our own Jason French will be there with tomatoes! You're invited to play a vital role in improving the quality of what farmers grow and how it tastes and learn a few things about seeds and heirloom varietals

The VARIETY SHOWCASE is an interactive mixer to build community and increase collaboration between plant breeders, farmers and eaters. We promise you a unique experience to taste new and in-development vegetable and grain cultivars, share opinions and break down the walls between eaters and breeders. 

Comment

Holiday Gatherings @ Elder Hall

Comment

Holiday Gatherings @ Elder Hall

We look forward to December all year long. It's the busiest and most rewarding month of the year. A month filled with gratitude for family and friends, peers and co-workers alike. Last year we spent 23 days of December hosting joyful holiday parties and celebrating at the table through eating and drinking, storytelling and laughter. We've helped create some magical experiences that have left the most lasting memories on us all. In return we've received countless thank you cards and notes, phone calls and photos from our patrons throughout the year expressing their love of the Hall, the food and the people and the place. We opened Elder Hall exactly 2 years ago this month and we are constantly reminded every time we see that hand written letter in the mail, that instagram post emojied with hearts and smiley faces, those beaming faces of patrons enjoying Ned Ludd at how much space and food and people are able to positively affect others. The Hall is a special place where we get to truly connect with others. Where we get to share not only our food and table but also our people, our values and our home with you. Come gather with us.

There are a handful of dates still available for December Bookings but they are moving fast!!

INQUIRE HERE


Comment

#drinkthesummer

Comment

#drinkthesummer

This cocktail sums up summer perfectly...hot and spicy with sweet undertones. It's delicious and balanced, bold and understated all at once. The Summer Reyes is our staff pick of the month and our favorite addition the Ludd menu!

The Summer Reyes

1 oz vodka,

1 oz ancho reyes

3/4 oz lemon

1/2 oz peach syrup

 1 dash peach bitters

Shake with ice || double strain into *sugar-rimmed coupe

*Sugar rim: combine 2 dried Arbol, 1 dried Ancho, 1 dried Guajilo, 1/8 cup of sugar, blend in spice grinder.


Comment

Food Book Fete with Hank Shaw

Comment

Food Book Fete with Hank Shaw

Join us at Elder Hall for a very special Food Book Fete*!  We are please to welcome hunter, writer, anlger, forager and friend, Hank Shaw. We will celebrate his third book Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things. Enjoy food inspired from the book with special preparations of venison from local purveyor, Nicky USA. Local wine and beer will be included in ticket price. We hope you will join us for a evening of fun, food, conversation and community.

*Food Book Fete : An Elder Hall creation where patrons celebrate the chef / author of acclaimed cookbooks in an informal and convivial setting. Signed copies of the books will be available for purchase for $25

To read more about Hank's Story click here!

September 12th

6:30pm - 9:30 pm

$35 includes light fare and local wine and beer

 

Comment

Summer Vacation Monday's : Basque

Comment

Summer Vacation Monday's : Basque

"For this months "Summer Vacation" we are focusing on a Tour of Spain, inspired by the Time/life series of cookbooks c.1969. 

Menu // August 2016

Tapas!

pintxo

greens, olives, manchego, lemons

__________________________________

Primeros

charred onions with romesco

roasted cod with stewed tomatoes and chorizo

__________________________________

Postres

flan with local peaches

 

But the real fun starts with the beverage lineup!! Whites & Rosés, Basque ciders & Sherries all paired and available to complement your experience. Join us this, and every Monday, in August as we celebrate these seminal tomes to regional cookery and the deep flavor and rich beverage culture of Spain!

Menu // August 2016

Wines + Ciders

Petritegi Sigardo Naturala, Funky, Natural Basque Cider

Rezabel Getariako Txakolina Rosé Zarautz, Spain 2015

Arregi Getariako Txakolina White, Cosecha, Spain 2015

__________________________________

Sherry

Lustau Solera Reserva Manzanilla Papirusa, Sanlucar Manzanilla de Barrameda, Spain

Tio Pepe Palomino Fino, Jerez, Spain

Navazos Fino Saca of March 2014, En Rama, Jerez, Spain

Del Duque Amontillado Jerez, Spain

__________________________________

$45 and includes a glass of Basque wine

Comment

Summer Vacation Monday's : Sardinia

Comment

Summer Vacation Monday's : Sardinia

Sail with us to Sardinia every Monday! In our July "Summer Vacation" series we travel to Italy. Inspired by Sardinia, the landscape, beauty and the cuisine we will bring a little bit of the country to your table every Monday. The normal Ned Ludd Summer menu is always available but if you are looking for something new try the delicious Italian menu for a limited time!

Monday's Menu // July 2016

Arugula salad, grilled bread, anchovies

Local albacore, marinated tomatoes, chilie, garlic and local butter clams  

Potatoes Genoa style  

Vanilla pana cotta with balsamic cherries

Comment

Summer Vacation Monday's

Comment

Summer Vacation Monday's

 

Goodbye Steak Monday's HELLO Summer Vacation.

Join Ned Ludd every Monday night for a European Summer Vacation. Enjoy wood oven-fired delights from Provincial France, Sardinia and Basque Spain. Starting Monday June 13th we we'll feature an independent Feast Menu in addition to the full Ned Ludd menu from one region Inspired by the Time Life Foods of the World cookbooks of the late 1960’s . Every chef has perused these tomes for inspiration as they come up through the ranks. Forewords and recipes were written by the culinary greats of their time such as MK Fisher, Julia Child and James Beard. Chef Mike Delaney and General Manager Anna Caporael have merged their robust Time Life collections to collaborate on a menu that inspires travels abroad.

We begin our Summer travels Monday, June 13th in Provincial France. July features Italy and Sardinia, continuing to Basque Spain in August. Full Ned Ludd menu also available on Monday's

 

Summer Vacation Menu // June

Salade de Roquette au parmesan  // Arugula, black olives, bacon, lemon  

Tart a'la' oignon  // Sweet onion Tart  

Courgette farce // Stuffed zucchini   

Bouillabaisse, roullie, toasted baguette   

Creme de Caramel  de fraises  // 

Caramel custard with local strawberries

$45 per person, includes a glass of French rosé.

______________________________________________________________________________

Comment