September Welcomes Autumn…

Our appetizer this month is a Smoked Walla Walla Onion Dip in a Bread Bowl. We smoke our own onions and bake them with creamy cheeses. This is a nice appetizer for two and will warm you up.

The Chefs Special pork chop comes from Carlton farms in Oregon. We are pan roasting it with a local pear gastrique sauce, mushroom and kale ragout. It’s a hardy and rich dish and it’s a must to try!

The pasta special is an apple and sharp white cheese stuffed breast of chicken served over angel hair pasta with fresh herbs and olive oil for a light and easy dinner!

Our steak special this month is a CAB Top Sirloin with sautéed sweet peppers and shrimp, served over parsnip puree. If you like steak and shrimp then you get the best of both worlds.

The salad for September is a Cilantro-Lime Chicken Salad with organic gold watermelon. The watermelon is only offered for a short time and goes well with this salad and the cilantro vinaigrette.

Our 9.95 comfort food dish this month is a sliced brisket pot roast with pan gravy, garlic mashed potatoes and fresh vegetables. It’s a great price for a filling and hardy dish.

Come and try our new September Fresh Sheet Menu this month. We would love to have you and ask for the chef, I would be happy to answer any questions you may have.

Chef Dale Fowler CEC

Hot, Hot Hot, it’s July!

July, smack dab in the middle of summer. Hope everyone had a great 4th of July!

The Appetizer we have this month is a Fire Cracker Prawn Cocktail with Oregon bay shrimp. It’s served with a cilantro-lime cocktail sauce. Very summer like, light, spicy and you get both kinds of shrimp.  The Chef’s Special is a Free Range Breast of Chicken with a peach glaze and roasted vegetables. The chicken is organic farm raised, tender, juicy and seasonal. Our Salad Special for July is an Oregon Bay Shrimp Wedge Salad, with chopped egg and our own Russian dressing. It’s also very light, crispy, fresh, and a new take on a Shrimp Louis. The Steak Special is a 14 oz. CAB New York steak, encrusted with horseradish and garlic, served on fresh broccolini, chipollini onions and pancetta. It is a nice thick steak, so tender and packed with flavor. Hard to find a steak like this around here.  I’m getting Fresh Wild Caught Sockeye Salmon from the Columbia river for the Fresh Catch on the menu this month. It is a beautiful fish, with a spiced-citrus glaze, watermelon-orange relish and fresh watercress and char-grilled. It is a nice seasonal dish. The Pasta Special is an Angel Hair Pasta with a Grilled Smoky Chicken Breast, tomato, spinach, garlic and feta cheese which is also a light dish . It’s tossed with olive oil and fresh basil. Our 9.95 Dinner Special is a great deal. Very summer like and if you like BBQ ribs then the Smoked BBQ Baby Back Ribs are for you! We smoke our own ribs, finish them on the grill with our own BBQ sauce, served with garlic mashed potatoes and grilled corn.

It’s summer time here at the Regency Grill, so bring someone special and plan your next meal here.. We have the Terrace open with outside seating and very pleasant on a summer evening.

Good eating! Chef Dale Fowler CEC

Happy Father’s Day….Happy Summer!!

It’s Father’s Day this month and we have some great food for dad. Our steak for June is a Rib-eye Steak with a pickled bell pepper and onion relish with a balsamic glaze. The fresh catch is a Spiced Rubbed King Salmon Fillet with roasted baby vegetables and a red cherry glaze. The Chefs special is a large bowl of seafood! A Northwest Seafood Clam Bake, with snow crab, sausage, corn cob, potatoes, shrimp and clams. The appetizer special is a Crab Stuffed Portobello Mushroom with a remesco sauce. This can be shared by two people. The pasta special is a Grilled Smoked Chicken Breast and Angel Hair Pasta with Feta Cheese, fresh basil, vegetables and smoky chicken breast tossed with a olive oil. The 9.95 special is a BBQ Spiced Rubbed Baked Quarter Chicken served with roasted garlic mashed potatoes and fresh vegetables. A Smoky Chicken and Strawberry Spinach Salad with a poppy seed dressing.  It is seasonal, light, fresh and yummy!

Come and join us and ask for the Chef! Thank you for your patronage.

Spring is on the way….

Spring is right around the corner. This month the Chef’s special is offering a little tease of a BBQ. I’m doing a barbeque spiced rubbed breast of chicken with beer braised greens, onions and roasted bell peppers with a apricot-pineapple BBQ glaze. The Appetizer is coconut prawns, but these aren’t any prawns, these are huge jumbo shrimp. They are breaded with a sweet coconut and served with a habanero pineapple dipping sauce. Yummy shrimp! The steak this month is a twelve ounce Rib eye, coffee spice rubbed with a rosemary-date melting butter. We pan sear it and finish it in the oven. This steak is so tender and flavorful it melts in your mouth. St. Patrick’s Day is March 17, so we are featuring corned beef and cabbage for only 9.95 all month. You can get a great dinner under $10 and I promise you will not go away hungry! Our salad this month is a Thai chicken salad with a peanut Thai vinaigrette. It has a lot of flavors going on and the portion size is huge. The fresh catch is an Arctic char fillet which is a mild fish like steelhead. It is pan roasted with the skin on and placed on the roasted vegetables with preserve lemon vinaigrette. It is super fresh and one of the best fish you will ever have. The pasta dish for March is a hardy tri-tip fettuccine with Oregon blue cheese and Alfredo. We make our own Alfredo, very rich when we add the blue cheese to it. The tri-tip steak is sliced and grilled and place on top with the blue cheese.

Come and try my new menu! We won’t disappoint you. Thank you taking the time to read my Blogs.

Bon Appétit! Dale Fowler CEC

Come in for Valentine’s Day Dinner….

Happy Valentines Day!  February is time for romance and share a special time with your sweetie. We have some really nice specials this month that will make your mouth water.

The appetizer is Glazed New Zealand Lamb Chops with a bacon-date chutney and a parsnip puree. It is priced nice and can be an entrée.

The Chef’s special this month is a Pan Roasted Asiago Stuffed Breast of Bone-in Chicken.  It is served on a bed of Gnocchi Florentine, rich with cheese and finished Parmesan crusted in the oven. Juicy good!

I brought in some huge jumbo prawns for the Fresh Catch.  It is Seafood Stuffed Jumbo Prawns stuffed with scallops, bay shrimp and Dungeness crab.  Super huge portion of seafood delight!

Our steak special is a Petite Filet Mignon and Grilled Portobello on a demi glace. Great combination and the steak is cut here in house. You can order shrimp or lobster with the steak on Valentine’s weekend to make it extra special.

Our pasta special this month is a Ratatouille and Goat Cheese Ravioli, in our own Alfredo sauce. It is Parmesan crusted and finished under the grill until golden brown. This dish is also great for vegetarians too.

The 9.95 dinner entrée is a super tender Pork Osso Bucco with a green peppercorn sauce.  It is served with garlic mashed potatoes and fresh vegetables which makes it a great deal and very filling.  It warms your belly this time of year.

The salad is a generous portion of a Spinach Antipasto Salad with Feta Cheese. It is topped with salami and four kinds of beans marinated in a Italian vinaigrette.

Come in this month and try our new fresh sheet, and order a dessert too.  Lobster will be offered on Valentines weekend so don’t miss out. Thank you for taking the time to read my blog. Ask for me when you come in if you have any questions.

Dale Fowler CEC

Hello 2014!

Happy New Year!  I wanted to start out the New Year with some special items on the fresh sheet this month.
The appetizer is Crab Cakes made in-house. We use the freshest crab and no fillers in this recipe. It is Dungeness and red crab caught on the coast of Oregon. It is finished with a lemon-garlic Aioli. This dish is decedent all the way. You can also order it as an entrée with all the fixings.
The chef’s special this month is a beefy 10 oz. Boneless Pork Chop, pan roasted and finished with a creamy Tarragon melting butter served over grilled asparagus. It is worth the wait to get this dish.
The CAB New York steak this month is served with our Oregon blue cheese melting butter and served on a creamed kale. It is hardy with a little twist with comfort.
It is cold this time of year and our 9.95 dinner special this month is our house-made Grilled Vegetable Lasagna to warm you up. It is prepared with four cheeses and our own creamy Alfredo sauce, served with fresh vegetables and garlic bread.
Our fresh catch is a Baked Dover Sole en papillote, which means baked in a pouch. I filled it with tarragon-lemon butter, white wine, garlic and leeks and all the juices and flavors infuse while baking. It is a very nice flavorful dish and the sole is from Washington state waters.
The pasta dish for January is Chicken and Cajun Sausage with spinach and garlic tortelloni. I made a pepper-sage pesto and add a touch of cream to it, not too much but filling.
We have a nice flavorful salad this month, a Five Spice Salmon salad with Cusabi dressing and water cress. The dressing is house made and it goes great with the salmon. All these dishes are fresh and made with pride. Please come in and try them all. Keep checking The Regency Grill on Facebook and our website at regencygrill.com for updates and specials all month.
Chef Dale Fowler CEC

Happy Holidays!

December is here and with it brings the holidays with busy schedules and great food all month long.  Our menu this month offers a nice variety of comfort foods and fine dining for those that want to indulge this time of year.
Whether it is a date night, or a shopping trip and you don’t want to cook, come in and have our Antipasto appetizer special with a glass of wine.  It is an array of house smoked salmon, salami, cheeses, grapes, roasted garlic and tapenade.  The Chefs special is a New Zealand Rack of Lamb with sauce Demi.  This is a full rack of lamb.  Where else in the Rogue Valley can you get this great dish in December?  The Pasta special is a very nice portion of fresh steamer clams linguine with one pound of clams!  Our $9.95 special is Chicken Marsala, sautéed with mushrooms in a sweet sauce Marsala, served with roasted garlic mashed potatoes and fresh vegetables.  The special is served a la cart, so order a Caesar salad with it which goes great together.  The Steak special is a mouth watering New York CAB, all natural cut and prepared steak Diane style.  It melts in your mouth!  The Fresh Catch special is a grilled salmon fillet Oscar with crab and a sauce Bearnaise.  This is very rich and the sauce is what makes this dish.  Our Salad special for December is a chicken and feta salad with pomegranate vinaigrette and candied walnuts.
Come in this month and try one of our specials or order from our great daily menu.  The Regency Grill offers a diverse menu from $9.95 to $30.  If you want to book a special occasion, please call and I will be happy to help you.
I wish you a very happy holiday and hope to see you soon. Chef Dale Fowler CEC

Thanks for Thanksgiving…

November is here and that brings cooler weather and Thanksgiving.  We have items on the menu that reflect this special time of the year.

For the entire month, we have our $6.95 lunch special that features a sautéed breast of chicken with a cranberry glaze and cornbread dressing.  With such a great price and the best service in Medford, we can dazzle your lunch time experience!  With the chilly weather, it is also time for some comfort food.  The Chef’s special this month is a Cornish game hen with a pomegranate-balsamic glaze, cornbread dressing and grilled baby artichoke hearts.   This is a very seasonal and delicious dish and the game hen is tender and juicy.  Our steak is a Rib eye, char-grilled and placed on stewed vegetables and fingerling potatoes.  I call this the inside-out deconstructed stew.  You get to eat the steak separately and the meal is warm and comforting.  Our appetizer this month is a clam and mussel steamer with one pound of seafood!  I made a coconut cream with a hint of red curry to compliment it and warm your tummy!  Come in and start your dinner with this great appetizer.  We have a $9.95 special that will warm you up and satisfy your taste buds.  Enjoy a tender pot roast with green peppercorn sauce, garlic mashed potatoes and fresh vegetables.  It’s a great price for a delicious a la cart for dinner.  Seafood, seafood, seafood describes the “One Pot” fresh catch with clams, mussels, scallops, shrimp, fish and crab in a tomato basil broth and fingerling potatoes.  This is a favorite of mine, I love seafood and this dish is very hardy. The pasta special is crab ravioli with crab claws and a drizzle of Alfredo sauce.  If you like crab, you will really enjoy this one.  It is a crab lover’s delight!  November salad special is an old favorite with tri-tip steak, Oregon blue cheese, onions and mushrooms on warm spinach.  Steak and blue cheese always goes together and will warm you up, yummy.
So please come on in and try our November Fresh Sheet menu.  Don’t be shy and ask for me, Chef Dale.  I would love to meet you and answer any questions you have.

Chef Dale Fowler

Oktoberfest, World Pasta Day, Halloween, it must be October!!

It’s October and this month’s menu speaks fall. Some of the produce we are using is butternut squash, persimmons, sage, sunchoke (Jerusalem artichoke), kale, cranberries and rainbow carrots. Squash and root vegetables are incorporated in my recipes this month. We also smoke our own salmon and this month we are doing an Appetizer Bread Bowl Bake with a smoked salmon-spinach spread.

The Chef’s special is a Four Spice Duck Breast from Maple farms. I am pan roasting it and serving it on a persimmons-mango puree and roasted rainbow carrots. This is a favorite of mine and I recommend it rare.

Steak special is an Eight Once Bacon Wrapped Filet Mignon pan roasted and served on my own wild mushroom-tomato ragout. The ragout is made with mix of local wild mushrooms and plum tomatoes, stewed with red wine, demi and chicken stock. Very rich and steak lovers will love this dish.

The 9.95 special comfort dish this month is a Gnocchi, sautéed with butter and tossed with the same ragout. Gnocchi is a potato dumpling, delicious and comforting and warm. It’s great with a Caesar salad and our sourdough house bread. Our Pasta special this month is a Papardelle with butternut squash. This one speaks fall and has cranberries, kale, pine nuts, pancetta bacon with a touch of a butternut squash cream. Yummy!

For October’s Fresh catch I am having Ono flown in from Hawaii. I am infusing it Northwest style with a season flair added to it. Its char-grilled, set on a butternut-sunchoke puree and an arugula, tossed with a citrus vinaigrette. Fresh from Hawaii you can’t get better than that.

The Salad special this month has a seasonal touch to it also. Grilled chicken and spinach salad, with cranberries, radish, Oregon blue cheese, candied pecans and spinach tossed with a persimmon vinaigrette.

Please join us on Facebook and give us your feedback. Check out the videos on the Regency Grill website and on YouTube. All the specials I have been running since the first of the year are on youtube.com/regencygrill.

Chef Dale Fowler

Autumn is here!

We have a wonderful September menu offering some seasonal and Oregon items. We are winding down towards the end of the summer but produce and local product is still plentiful. I am ordering produce from a company in Portland that provides farm to table foods, organic and specialty items and also using local fruits, cheeses and tomatoes.

Our appetizer special this month is a blackberry-balsamic glazed lamb rib chops with organic Arugula salad and Brullee fresh Figs. Mission figs are in season and blackberries are still available and make a very nice combination. The steak special is my favorite, a New York steak, pan seared and roasted with an herb beef bone marrow which gives it a power punch beef flavor.  The steak is served with caramelized brussel sprouts and Walla Walla onions. Fresh halibut fillet is the catch this month and it is pan seared, then pan roasted in the oven with a leek Confit and served with a fresh pea puree and glazed baby carrots. The 9.95 special this month is sautéed chicken Provencal with angel hair pasta. The Chef’s special is a Carlton Farm porterhouse pork chop, pan roasted with a fresh local pear and gastrique sauce and served with fried smashed purple potatoes and fresh vegetables. Since figs are in season our salad special is a tossed green salad with arugula, prosciutto and grilled chicken breast with goat cheese cakes, served with figs and a honey-fig dressing. Pasta special this month is sautéed halibut and Oregon bay shrimp with fresh basil, garlic, sun-dried tomatoes and peas, tossed with angel hair pasta. This pasta is light and easy, fresh and flavorful. I am excited about this month’s menu offering some great fresh dishes and much more.

Listen for me “Chef Dale” on Lite 102 FM Mondays and Wednesdays.  I talk about specials, food and events at the Rogue Regency Inn & Suites.

 Chef Dale Fowler CEC