May 12th Offerings
Mel is making buttery brioche buns this week, and we’ve got a bunch of things for you to fill them with…
Feeling like a fried chicken sandwich? Mel’s fried chicken thigh kits come with two boneless, skinless chicken thighs marinating in buttermilk along with a fine cornmeal dredge. Want a cheeseburger? We’ve got grass-fed beef and Hook’s 5-year cheddar. There are garlicky dill pickles to load on either one of those sandwiches, and an herby, buttermilk ranch to dress your little gem side salad. We’re also offering Peads and Barnetts’ breakfast sausage and Nueske’s slab bacon, in case breakfast sandwiches are what you crave. Most of you know the deal with this smokiest of bacon, but I want to share that it’s also great cut into lardons and added to a salad with croutons, a soft boiled egg, and a mustardy vinaigrette… which would be lovely with some Ora king salmon or a roast free-range chicken.
For something decadent that you simply need to heat up, Mel is also making another round of shrimp etouffee. This is a shrimp lover’s fancy: large shrimp in a rich shrimp gravy.
Jared is making pie dough disks for your freezer. With summer fruits ripening and almost ready, these are great to have on hand for classic pies or rustic galettes. I also love to make savory galettes as a quick and easy way to use up the odds and ends of in my cheese drawer, leftover roasted vegetables, or that neglected bouquet of wilted cooking greens.
For something sweet and now, Jared is making classic banana puddings with fresh banana slices, whipped cream, and a hint of dark rum. He’s also offering peanut butter white chocolate chunk cookie dough scoops that you could bake and serve with the banana pudding or freeze and save for later.
Click each item below to add to your cart. All orders due by Sunday, 5/9 at noon.
15.00
8.00
7.50
7.00
8.00
8.00
12.00
22.00
14.00
6.00
PEADS AND BARNETTS BREAKFAST SAUSAGE
13.00
12.00
12.00
6.00