The first reaction (from first timers to The Farm) is usually a raised eyebrow. It is the first thing you will see when they enter our Yellow Doors. I am talking about OpenLounge - the open air lounge at The Farm. "I'm here to eat. What are all these beds and divans doing outdoors?" - is the thought going through their mind. We offer no explanation because it is very entertaining to watch them go through the discovery/realization.
Almost a fifth of an acre of the restaurant space is converted into the OpenLounge - comfortable divan's and beds scattered under trees and bamboo clusters. The mattresses are adorned with colourful bedspreads and comfortable pillows (see photos on the Facebook group). It adds vibrancy and much needed splash of colour to the greenery.
This is also where you will wait while we get your table ready. Almost everyone goes about exploring the place after a chilled tender coconut has refreshed your parched throat. All the kids head out to the kids play area and proceed to have a blast at the rope obstacle courses. The parents accompany the children to the play area and soon realize that prying them away will be a long drawn and futile attempt and retire back to the OpenLounge for some much needed time away from the kids. Once back in the lounge, expecting the usual waiting chairs in restaurants we've noticed people sitting stiff, not sure how to use the beds and divans.
It happens right after dinner! Once you are stuffed with the best food you've ever and step back out in the OpenLounge for desert you see the comfortable beds and divans again. With the dawn of realization and a big smile you head towards your bed/divan and drop your overstuffed self on the mattress. "I understand now" - you think as you kick off your shoes and pass out on the soft pillow to catch your breath from all the gorging in the last one hour. "It cannot get better than this". Well it does. As you lie there in the cool breeze watching the night sky through leaves and branches of the tree you are under, you hear a call for desert - Farm made Kulfi, the famous 'Orgasm' or the warm Banana Walnut cake with ice cream. And you tell yourself or your mates - "Give me ten minutes while I make room in my stomach".
The OpenLounge is constantly evolving, with more beds, divans and hammocks coming soon for our ever increasing customer base. The coffee shop is almost ready for you to come hang out in the evenings - read a book or play board games with your family and friends over tea/coffee, cookies and sandwiches. The kids will keep themselves busy for hours running around, playing in the kids play area and making new friends. We are contemplating adding a pool too before we start our weekend brunches (14 kinds of stuffed parathas from the tandoor, butter, lassi and pickles). So stay tuned for more updates and visit us soon; your bed in the lounge is reserved and you and now you know what to use it for and more importantly, how!
Sunday, June 14, 2009
Saturday, June 6, 2009
Beer Can Chicken - The Feast at The Farm
Almost everyone who calls us for a reservation asks for the Beer Can Chicken. The first timers to The Farm are fascinated by it and ask for it during their next visit or while making reservations. With the dish so frequently requested (its shares the number one spot with our Pizzas, but more about that in another blog), we have decided to make it a permanent part of the Weekend Feast at The Farm.
The Beer Can Chicken is probably the juiciest grilled/barbecued chicken you will ever eat. We don't use any tenderizer to soften the meat. The meat drips juices and cooked evenly through and just slides off the bones. All this with a very crusty outer layer. Squeeze some lemon onto it and have it with raw onions or our grilled salad and you have another favorite dish added to your list.
The recipe and method is simple and no secret. Google 'Beer Can Chicken' and the search will retrieve thousands of results. Here is what we do:
Take a cleaned whole chicken (about 800-900 gms) with skin. Use your preferred flavour or masalas as a dry rub. Take some time to rub the masala well into the skin (be careful not to tear the skin) and keep aside for 30 minutes. You can stuff the inside of the chicken with minced ginger, garlic and coriander (or any other herbs for the flavours you like). Now comes the most interesting part - pop open a can of beer, take a swig, and insert the can into the chicken. It will fit snug in the chest cavity. Using the chicken legs and the beer as a tripod, stand the chicken on a grill over medium to low heat and cook covered for 1-2 two hours depending on the heat. A half an hour after the chicken is put to cook, baste it will a little oil or butter. On an average it takes and hour and a half to cook - or putting it another way - keep the heat to a temperature at which it will take 90 minutes to cook the chicken over indirect heat. After a couple of attempts, you will get the hang of it.
Since canned beer is not available in Chennai, we fill up a soft drink can with bottled beer. So don't be surprised if you see our Beer Can Chicken on a Coke or Pepsi can.
Since the chicken is covered, the residual heat will cook the skin to a crispy crust full of flavour of your dry rub. The basting with oil helps in the crisping of the skin. Meanwhile the beer keeps spewing inside the chicken and keeps is moist and the herb stuffing adds a nice flavour to the juicy meat.
So if you have a grill, I say go for it today. Pop open two cans of beer - one for the chicken and one for yourself and invite a few pals over. A simple easy way to feed your friends some delightful chicken to go with the beer at the next party and claim bragging rights. Or, bring them to The Farm and leave the "hard work" to us. You still earn bragging rights!
The Beer Can Chicken is probably the juiciest grilled/barbecued chicken you will ever eat. We don't use any tenderizer to soften the meat. The meat drips juices and cooked evenly through and just slides off the bones. All this with a very crusty outer layer. Squeeze some lemon onto it and have it with raw onions or our grilled salad and you have another favorite dish added to your list.
The recipe and method is simple and no secret. Google 'Beer Can Chicken' and the search will retrieve thousands of results. Here is what we do:
Take a cleaned whole chicken (about 800-900 gms) with skin. Use your preferred flavour or masalas as a dry rub. Take some time to rub the masala well into the skin (be careful not to tear the skin) and keep aside for 30 minutes. You can stuff the inside of the chicken with minced ginger, garlic and coriander (or any other herbs for the flavours you like). Now comes the most interesting part - pop open a can of beer, take a swig, and insert the can into the chicken. It will fit snug in the chest cavity. Using the chicken legs and the beer as a tripod, stand the chicken on a grill over medium to low heat and cook covered for 1-2 two hours depending on the heat. A half an hour after the chicken is put to cook, baste it will a little oil or butter. On an average it takes and hour and a half to cook - or putting it another way - keep the heat to a temperature at which it will take 90 minutes to cook the chicken over indirect heat. After a couple of attempts, you will get the hang of it.
Since canned beer is not available in Chennai, we fill up a soft drink can with bottled beer. So don't be surprised if you see our Beer Can Chicken on a Coke or Pepsi can.
Since the chicken is covered, the residual heat will cook the skin to a crispy crust full of flavour of your dry rub. The basting with oil helps in the crisping of the skin. Meanwhile the beer keeps spewing inside the chicken and keeps is moist and the herb stuffing adds a nice flavour to the juicy meat.
So if you have a grill, I say go for it today. Pop open two cans of beer - one for the chicken and one for yourself and invite a few pals over. A simple easy way to feed your friends some delightful chicken to go with the beer at the next party and claim bragging rights. Or, bring them to The Farm and leave the "hard work" to us. You still earn bragging rights!
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