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Dining Out for Life!
This Thursday, April 28th
Hudson is participating in Dine Out For Life this year because we believe in the mission of Lifelong and the services they provide to our community members in need; providing nourishing meals and health services to those living with chronic illness is important and valuable. Lifelong makes participating in Dine Out For Life easy and it's fun way to give back to our community! Everyone deserves to eat well, if you are blessed with an income that allows you to dine in a restaurant then you can participate too! We will be giving 50% of our dinner service on Thursday April 28th to Lifelong. From 5pm to 10pm you can join us at Hudson for a great meal, we have comfort classics like chicken fried steak with mashed potatoes country white gravy and seasonal veggies, our Brisket dinner which is braised in red wine and aromatics till it is fork tender served generously with it's own brown gravy, mashed potatoes, seasonal veggies and garnished with crispy fried onions. We also have a blackened catfish dinner which is a fresh tender catfish filet perfectly seasoned and served over our cheesy grits with sauteed greens and our house made remoulade sauce. Other items like squash tacos or fish and chips are a popular favorite! We make everything from scratch and purchase as local as possible. The only thing we freeze is our Husky Deli icecream!
Our special cocktail for the night will be the
Rhubarb Rhickey.
You can watch Angie from our staff demonstrate how to make the cocktail on King 5's New Day Northwest. The recipe is available here and on our website.
1lb fresh rhubarb, chopped into 1/2-inch segments
1lb fresh raspberries (optional but they help with natural sweetener and color!)
fresh ginger cut into slices
Combine rhubarb, raspberries, sugar, water and several strips of lemon peel in a large saucepan. Bring ingredients to a boil and then reduce to a gentle simmer. Simmer for a minimum of 20 minutes but up to 1 hour stirring occasionally. Fruit should be completely collapsed Remove from heat and add the juice of one lemon. Once cool, pour through a fine mesh strainer; press solids with the back of a spoon or spatula to get the most syrup possible. With patience you should get 3 cups of syrup. Pour into a glass bottle and chill till needed. Syrup should last three weeks if kept in the fridge.
Squeeze the juice of half a lime into the serving glass
Measure and pour 1.5 ounce of gin into the glass
Measure and pour 1.5 ounce of rhubarb syrup
stir vigorously, fill glass with soda water and garnish with lime wheels and a straw
Please join us this Thursday!
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