Something hearty to go with the nip in the air

September 27, 2021

Dear Friends, Family & Neighbors,

Delicious things from our kitchen: a beautiful Beef, Barley and Mushroom soup made with sirloin, our good friend Tina's decadent and naughty Buffalo Chicken Dip- great with the La Milpa De Rosa Corn Tortilla Chips and celery sticks or sliced cucumber, some simple herb-marinated chicken breasts or thighs- we took some garlic and shallots, cooked that down in olive oil, and blended it with fresh herbs (like parsley, oregano and cilantro), a little jalapeño pepper, and a touch of our garlic herb rub. We are testing this out this week and hoping to make it a new standard offering- a freshly marinated chicken you can count on. Let us know what you think. Mike's red sauce is back- grab two and put one in the freezer.

From our friends at Steel & Rye, we have added Oatmeal Raisin Cookies and Lemon Pound Cake in addition to the Spelt Chocolate Chip Sea Salt cookies, Blueberry Muffins, and all their wonderful breads. If you're wondering when Steel & Rye opened a bakery- or who is making these excellent pastries and breads, let us tell you a bit about Brendan Joy. Brendan Joy has a passion for food and cooking that has inspired him to seek out the best kitchens in the country over the past 10 years. After graduating with honors from the Culinary Institute of America in Hyde Park, NY, he moved to Boston and spent the next five years working under the tutelage of many talented chefs at Radius, Clio, and Aujourd’hui. His passion for handmade pasta began as Sous Chef at No. 9 Park, and grew while working in NYC for Michelin-starred Chef Jonathan Benno at his first venture, Lincoln, and in San Francisco, where he was Sous Chef for Michelin-starred SPQR under the guidance of Chef Matthew Accarino. In 2016 Brendan joined the team at Steel & Rye as Executive Chef. Brendan’s passion for handmade pasta led him to explore from-scratch bread baking, with the goal of serving excellent bread at the restaurant. By sourcing locally milled flours, the naturally leavened sourdough loaves and baguettes are of the highest quality and unlike any other breads on the market. In 2020 Steel & Rye bakery opened, featuring Brendan’s from-scratch breads and pastries. 

Holly Hill Organic Farm has some young carrots, baby kale, and beautiful Rainbow Swiss Chard this week. We also have some local Fioretti Cauliflower- also sometimes called "caulilini," and it's an heirloom, open-head version of cauliflower that is a bit more tender and delicate, and also it's just cool. It looks a bit like brocollini, and you can cook it in the same way.. We won't have this long, so don't miss out. I'll be roasting mine at 425 with a touch of olive oil, and seeing it with a little chili crisp on top. Warren Pears from Frog Hollow are back- don't miss this special crisp and snappy pear. Our fresh pasta this week will be fusilli- the corkscrew shape that goes so well with rustic sauces.

See you soon!


Alison Hearn

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with customization by Grapevine Local Food Marketing