After an indulging yet relaxing Thanksgiving weekend (Hook ‘Em Horns!!), I’m back in the kitchen so you don’t have to be!  I’ll be cooking on Monday and again on Thursday so you could order for the weekend.

Monday 11/30:  Grilled fresh white fleshed fish, with dill creme fraiche.  Roasted Parsnip, Celery root and carrot.  Salad of roasted bosc pear, walnuts, red wine soaked dried cranberries and cider vinaigrette.  $20 per person.

Thursday 12/3:  Beef Stew with Red wine, carrot and shallot.  Mashed Potatoes.  Salad of local greens, pine nut, celery, parmesan, green apple.  $25 per person

Pick up at 1208 w. 4th street, 3:00-5pm.

Please order by 8AM for Monday and by Tues. 10 PM for Thursday.  Thanks for subscribing, Chef Brandy

What’s cooking this week:

Monday 11/16: chicken breast saute with mushroom marsala sauce.  Caramelized Onion and Gruyere Cheese Tart.  Red Leaf Salad with Red grapes, celery, champagne vinaigrette

$15 per person, ready 3:30-5pm.  1208 W. 4th street

I’m also making a batch of my chicken pesto penne, which freezes great.  9″ round dish $20.

order by Monday 8AM.

 

 

Rely on my annual Thanksgiving Menu to help with ‘everything but the turkey’ for your holiday meal.  I will be cooking traditional and seasonal menu items using fresh local and organic ingredients. 

Dishes are ready for pick up on Wed. 11/25 after 1:00 PM.  Pricing is determined by # of guests and number of dishes so please email chef Brandy to inquire and place your order.  Orders taken by Sunday 11/22. 

Appetizers:

Fresh & Steamed Vegetables with Green Goddess Dip

Red Wine Poached Pear and Brie on toast, ready to bake

Cheddar Cheese Puffs, ready to bake, served warm

Proscuitto wrapped Artichoke heart, ready to bake, with parmesan dip

 Dishes:

Traditional Cornbread Dressing with fresh herbs, celery, green onion

Mashed Yukon Gold Potatoes

Spiced Whipped Sweet Potatoes with Apple Cider

Roasted Butternut Squash, Gold Potatoes and Parsnips with Thyme

Broccoli Cheddar Rice Casserole

French Green Beans with Shallot Butter and white wine

Garlicky Creamed Spinach

Cranberry Orange Relish; Cranberry sauce with Port wine and Fig

Roasted Beet Salad with Marcona Almond, Feta, Orange Dressing, Mint

 Breads:  Mini Pumpkin Loaf / Gingerbread

Yeast Dinner Rolls* / Wheat Rolls with cranberry & pecan*

* baked fresh by Word on Food

 Breakfast:  Bacon-Cheddar-Hashbrown; Migas with Salsa and tortillas

Mini muffins:  cranberry-orange; cinnamon-sugar

 Sweets:

Mini Pumpkin Cheesecake

Mini Pumpkin Pie*

Mini Chocolate Mousse Tart

Bread Pudding Bites with Rum Caramel Sauce

Mini Apple Pie

~~~~~~~~~Happy to help with the Holidays!!  ~~~~~

I”m cooking Monday & Thursday this week.

Menus $20 per person.  3:30-5;00 pick up at 1208 w. 4th street.  217-3850

MONDAY 11/9: Grilled Chicken Breast in Poblano cream sauce

Sweet potato apple gratin with green chili

Avocado Radish salad with spiced toasted chickpeas and lime dressing

 THURSDAY 11/12:  Ancho Braised Pulled Pork in Broth

Chipotle Cheddar Mashed Potatoes

Beet Salad with  Feta Cheese, Orange, Mint Vinaigrette

 Order by Monday 8 a.m.