Their mission isn't as clear as it once was -- and maybe that's a good thing. I don't know. But I am sad that the beautiful old mansion is on a downhill slide....and I don't see a bright future for places like this.
The good news is that, in an effort to be relevant -- The Outing Club has opened itself up to more public events -- and the food there is always a treat. On our recent TMBC Apron outing -- they were serving chicken pot pies, with a puff pastry top...
|I ate the delicious puff pastry top before I remembered that I had my camera...|
|Sandy did the right thing -- and ate her salad FIRST. Isn't the little pot pie beautiful?|
|However, the puff pastry stuck to the edge like cement...|
|We ate every bite -- except for those edges! DElicious...|
|Marion, the day we arrived in Savannah, Georgia|
|Of course, I was eager to go to Paula Deen's restaurant...|
|When I ordered the chicken pot pie -- THIS is what came to the table...|
|I never thought about doing this...|
Linda B. emailed me and said that's how she does it. She prepares the stew filling on top the stove -- then bakes a pie crust (or several) in the oven, on a large cookie sheet. To serve, she spoons the hot filling into a bowl -- and breaks off pieces of perfectly baked, browned pie crust to place on top!! Genius.
You could also do that with a box of freezer puff pastry. Cut it in circles (or lattice it like Paula did) -- then bake in the hot oven until brown and risen. At the last minute, right before serving, place the puff pastry on top of the hot stew...