Mount Pleasant Estates Hosts Dinner on the Deck

Mount Pleasant Estates hosts Dinner on the Deck on select Saturdays in June. Executive Chef Dana Liljequest will prepare a prix fixe three-course meal to delight the senses. Mount Pleasant’s winemaker will select a glass of wine to pair with the evening’s entrée. The elegant meal will be served on Mount Pleasant’s Appellation Café Deck, offering breathtaking views of the Missouri River Valley. In the event of rain, seating will be in the Crush Lounge.

Dinner on the Deck is served June 9th, June 16th, June 23rd, and June 30th at  7:00 p.m. Each Dinner on the Deck evening will feature a different prix
fixe menu.

The price per person for Dinner on the Deck is just $26.99, plus tax and gratuity. The price includes a special entrée at each dinner, dinner rolls, iced tea and the featured glass of wine. Additional beverages are not included. The bar will be open for wine and beer purchases.

Seating is limited to 30 people per dinner. Visit www.mountpleasant.com or call
636-482-WINE(9463) to make reservations today.

Recipe preview:

Here’s a sneak preview of a side dish that will be served on
Saturday, June 9th. Enjoy!

Twice-baked Potatoes

2 Idaho potatoes

1/2 cup shredded cheddar cheese

1/4 cup chopped green onions

1 tbls prepared horseradish

2 tbls chopped bacon, cooked

2 tbls sour cream

2 oz (1/2 stick) butter

1 1/2 cups whipping cream

Salt and pepper to taste 

1/8 cup panko breadcrumbs

Bake the potatoes at 350 degrees for 45-55 min or until cooked through. Cut the potatoes in half lengthwise and scoop the insides into a bowl. Make sure you leave a little of the potato meat on the skin to form a
shell for the filing.

Heat the butter and cream and add to the bowl will all the remaining ingredients EXCEPT the panko breadcrumbs and combine. Either use a spoon to fill the potato shells or use a pastry bag and pipe the mixture into the shells. Sprinkle panko breadcrumbs on top and bake in a 350 degree oven for 15-25 min or until golden brown on top.