DINING OUT/IN?

 To be honest we have been leery of eating out due to all the unknowns and the precautions the different eateries are taking. Time would hopefully help the different establishments figure out how to stay in business safely.

This past week when I saw the menu of a Thursday curbside/pickup possibility and all the info they stated on their email regarding safety standards for both the customer and themselves, seeing no red flags, I placed our on line dinner order. 

I've written before about our dining experience at the restaurant Rooted Spoon which is in Viroqua about 40 minutes east of us. While monthly eating in is certainly special with shared dinner tables those had to be replaced for these months of COVID . 

So owner and chef Dani buys local and has an international cuisine menu now every Thursday, sometimes with the help of other community chef members. This week it's Persian but last week was taste of the flavors of Mexico with a menu chosen by the month's featured artist's  husband guest chef Ryan Rothweiler and his Oaxacan mole sauces.  (There's also Fridays: Take Out Taco Night.)

The weather had been iffy but a picnic in a nearby park would be a possibility. The sun had played hide and seek all day with intermittent showers. We opted not to take the Miata, phoned upon arrival, the kind masked employee placed our order in the trunk and we decided to head home to eat... 

Our Oaxacan Dinner's first course was this lovely lime dressing on local greens and cheese. 

We both had sides of black beans and rice garnished with marinated onions. Natureman's entree was the squash and purple potato with green mole and I had the spicier chicken mole.  We split the desserts of their homemade churro 'n chocolate and sweet squash tamale. Definitely sated happy customers. 

This week if you live close by you could enjoy Rooted Spoon's Taste of Persia...  October 8th

"A 3-course ethnic meal featuring ingredients from local area producers.  always, vegetarian and gluten free options are available.

Persian Dinner: Meat

Fall Salad: Local fall greens/apples, dates, Nordic Creamery sheep’s milk feta, za’tar walnut/lentil crunch, & lime & honey vinaigrette  (GF)

Main:Koofteh Rizeh etc.Big River Beef spiced meatballs & sumac-pickled local vegetables; served with rice and black lentils

Dessert:Almond Cake w/ Orange & Fig 

Almond semolina cake w/ orange fig honey syrup & crème fraiche

or

Persian Dinner: Vegetarian (GF)

Fall Salad:Local fall greens/apples, dates, Nordic Creamery sheep’s milk feta, za’tar walnut/lentil crunch, & lime & honey vinaigrette  (GF)

Vegetarian Main: Herb Falafels & Butternut Squash

Crispy chickpea falafels stuffed w/ fresh herbs & served w/ spiced butternut squash puree,  dill- roasted potatoes, tahini sauce, & pickled fennel 

Dessert (GF):Chocolate Hazelnut Torte

Flourless local American Hazelnut Co. hazelnut & pistachio torte

That's sounds delish too, doesn't it?

 The Rooted Spoon is on FB.

photos courtesy of Rooted Spoon email

Unfortunately we personally couldn't take advantage of October's Gallery Guest Artist, Gaby Marván and her sculptures. There are a few on display at the Spoon, "but the real show is at VIVA, the gallery next door. Be sure to check it out! Gaby moved to Viroqua in 2019,  preserving and sharing her Mexican culture, working with tradition while creating her own style in colorful sculptures of recycled paper that becomes a Catrina, a skull, or a Judas (decorated devil). Behind each of these sculptures there is a story and meaning of motion, a connection with nature, in the tradition of colorful Mexican folk art."