This Week's Menu

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Hello Hungry Kiddies!

We have all made to THURSDAY, GREAT WORK!

Welcome Back!

Ermagerd. I was up and to Locust Valley Long Island and BACK this  morning by 8:15am. for a teevee show food styling drop off. As much as  it hurt to get out of bed at 5:15am to pack up all of our hard work and  load it into the car, I did admit to Anna that it was really lovely out  at that hour. And the big bonus was that we got to drive RIGHT NEXT TO  THIS GORGEOUS, QUIET, EMPTY BEACH at the drop off point. It was a great  way to start the day.     Today was the 2nd show I worked on this week- yesterday we were  doing some food from 1994 on another show. It was pretty exhilarating to  be able to work again, even in a limited fashion. To stretch that "what  were they eating in this season in this restaurant in that year? What  would these specific people eat? How can we recreate that? It is also  deeply satisfying to revisit another time period on the plate, and  remember who I was at that time- I was TOTALLY EATING THIS FOOD!!! I  will keep you posted when these shows air so you can take a look.  Oftentimes it goes by really fast, but every once in awhile the camera  lingers and it's really fun to see.     I have had a tough time this week with the enormity of what the  next weeks will bring- and not just for the next 4 years. These judicial  hearings are (for me) profoundly depressing. One of the things I have  really loved over the last few years is trying to transfer my interest  in/respect for/excitement about politics, history and government to my  nephew. It is hard to find the words to discuss it with any enthusiasm  right now- I hope that changes as we move through this moment, bc one  thing is for sure: just like a dinner at a fancy restaurant, this moment  WILL be over at some point and we WILL move on to whatever is next.     Speaking of the nephew! He turns 16 (!!!!!) next Tuesday, the 20th. I can hardly believe it.     And one thing that is absolutely floating around in our immediate  future is THANKSGIVING. Now I have ZERO idea of what it will look like  this year even in our own home (we have a patio heater, but will it be  safe to have Karl's family over to the backyard? Is it even feasible to  eat outside?) but I DO KNOW there will be Thanksgiving food, because I  LIVE for the White Food Olympics every year. It is the one day )or one  weekend) a year that i smother everything with gravy. Like 3 times a  day. To that end, we WILL be making and offering Thanksgiving food ala  carte that week, so don't call Citarella- call me!     On to the menu, which you should know that I decided to change  since Anna and I agreed on it about an hour ago. I hope she likes it!     VOTE. VOTE. VOTE. Make sure you are registered. Make sure your info is correct. Request  your ballot if you haven't already and you have any doubt that your  polling place will be safe for you to VOTE in person.     Stay safe!     Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic-  Tamara!

PS! A few of you have inquired about my private chef rate . If you  have a special dinner/anniversary/birthday meal you would like me to  create a menu for, cook, and deliver, let's talk.

DELIVERIES

Tuesday Oct 20: MANHATTAN/BROOKLYN   Wednesday Oct 21: ASTORIA /QUEENS

ORDER BY Saturday Oct 17 Midnight

DROP OFF MENU
Regular Drop Off Menu

Roast Turkey Breast w/ Marsala Sauce, Boiled Little Potatoes *gf

Turkey Breast, Mushrooms, Marsala Sauce, Boiled Little Potatoes

Repeating from September, as a Thanksgiving Warm Up. Plus, we all loved it.  18/pint (2 thick slices)
36/ rectangular container (4 thick slices)

Roasted Leg of Lamb w/ Herbs and Pomegranate Molasses *gf

Lamb, Garlic, Lemon, Herbs, Pom Molasses This was my very first recipe that I created and wrote on my own. Like a first love, I deeply enjoy revisiting it.

19/slice
order as many as you like

Tahini Glazed Carrots w/Dates *vegan *gf Local Carrots, Tahini, Cumin, Dates

This is a riff on Adeena Sussman's recipe. She lives in Israel and creates the most marvelous  recipes and dishes. I don't like carrots but this looks gorgeous.

13/small

26/large

Potato Spinach Chermoula "pie" *vegan *gf Potato, Spinach, Greens, Chermoula, Onions We did this a few weeks ago as an actual pie, but I don't think it needs the crust. Like a gratin, layered, but no dairy.

12/square

Bulghur with Zucchini, Lemon and Mint *vegan

Like Tabbouleh- sort of. Refreshing and satisfying and will go with anything else on this menu.

12/pint

24/quart

Comfort Corner/AKA Eat Your Feelings, It's Fine

(*everything here freezes)

Pizza Squash *gf

Spaghetti Squash, Italian Sausage, Marinara, Mozzarella

I don't even know what  to say about this other than It is an Anna Special, she LOVES to make  it, I LOVE the name and idea of it, and I will be eating some.

14/small

28/large

Curried Squash Soup

Pureed Squash soup with a  touch of Vadouvan and lemon. Along with your pumpkin spiced latte and  bathroom candle, this really is the ultimate harbinger of fall.

13/ pint

26/quart

REPLY TO THIS EMAIL TO ORDER.

Tell your friends!

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies!

We have all made to THURSDAY, GREAT WORK!

Welcome Back!

I had to move the car this morning, which sucked, but then I got to see all of the dogs out in their sweaters, and honestly, it was like the best thing I have seen in seemingly YEARS, but really just days. Time is so elastic I feel like this week has been 5 weeks. I know you feel it too.  I am happy to report that I had a FANTASTIC time at Uncle Sully's place in RI, and it was throroughly restorative. We ate these ridiculously fresh and delicious grilled whole seabass that were $13 for all 3. Living in a coastal town really has its perks!! Sully made us his famous clams with chorizo broth that I want to eat every day. And, I learned how to grill a lobster from the amazing Cynthia, which involves petting their heads until they "calm down"/fall asleep and then a quick stab. I won't be doing it myself anytime soon but that just means I can talk Cynthia into grilling lobster for me because I "just can't do it".  I hope you caught a little of the debate last night. It was an actual debate! I mean, plenty of "i am glad you asked that, Susan" and then answers that weren't related to the question at all, but... You definitely know who's who.  RIP Eddie Van Halen. I was more of a Rush girl myself- they really appealed to my pretentious teenage angst, but who can deny Eddie's legendary technique and skills? He was like a Mozart for the guitar. It is a loss.  I LOVE the fall. I moved to NYC 22 years ago in the fall and I love it so. I am so psyched that fall food is moving into our menus. This week the menu is a little shorter because we have been called back to food style for 2 productions we were doing before the lockdown- Praise Allah!! So we are balancing this food with prop food, but don't worry- I won't abandon you!!  VOTE. VOTE. VOTE. Make sure you are registered. Make sure your info is correct. Request your ballot if you haven't already and you have any doubt that your polling place will be safe for you to VOTE in person.  
Stay safe! Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic - Tamara!

PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES

Tuesday Oct 13: MANHATTAN/BROOKLYN Wednesday Oct 14: ASTORIA /QUEENS

 
ORDER BY Saturday Oct 10 Midnight


DROP OFF MENU

Regular Drop Off Menu

Braised Pork Shoulder, Cut Into Slices *gf Heritage Pork, Bay Leaves, Wine, Garlic  This dish is from Chef Renee Erickson's book based on her restaurant A Boat, A Whale and A Walrus, menus. It feels less like menus and more like a lifestyle. Like, a lifestyle I want to lead. This will be perfect with some wilted greens, or a salad, or the braised cabbage, or the risotto.

17/Slice

order as many as you want

Grilled Yellowfin Tuna *gf
Medium Yellowfin Tuna, Olive Oil

I am doing a food scene set in 1994 this week. This is one of those dishes that came out in 94 but is still delicious. Perfect for the eggplant or squash side, or rice or veg that you make! 

19/piece Braised Cabbage w/ Apples, Caraway and Cream *gf *veg

á la Normandy!

Remember that cabbage soup diet we all did in the 80's and were starving all of the time? This isn't that. This dish in Renee's cookbook is the bed that the pork rests on. But it's so good it can stand alone. Will feel like the cabbage version of sweater weather. Also, I went toNormandy and nothing is as good here as it was there, but we will carry on. 13/Pint 26/Quart

Caramelized Eggplant and Capers

*gf *vegan

Eggplant, Tomatoes, Garlic, Capers, Onions, Olives,Herbs

I saw this in the NYT today- looks like a bastardized version of caponata but requires broiling and then sauteeing. Bc I love the complicated shit.

13/pint 26/quart

Balsamic Roasted Radicchio and Green Beans* gf *vegan

We just now came up with this dish and are VERY EXCITED ABOUT IT. Part throwback, part now, very fresh and delicious.

12/pint 24/quart

Comfort Corner

AKA Eat Your Feelings, It's Fine

(*everything here freezes)

Ribolita *veg

Cannelini Beans, Kale, Tomato, Parm, et al

The king of comfort soups via Italy. The original Cucina Povera. So deeply satisfying. Anna's version tastes like your own 4'10" granny stood on a step stool over the stove ALL DAY stirring and tasting it for you. 14/pint
 

Baked Squash Risotto *gf *veg

Rice, Butternut, Kabocha, Gruyere, Parm,Herbs

I feel like this will make a fantastic lunch in between zooms that make you want to run screaming out of your house, or a dinner with the BIGGEST glass of pouilly fuisse.

14/small 28/large

REPLY TO THIS EMAIL TO ORDER.

Tell your friends!
All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies! 

We all made to THURSDAY, GREAT WORK!  

Welcome Back!

As I typed 'Oct 6' I realized that this week marks our sixth month together in this endeavor. I can honestly say that in April I never imagined that we would still be doing this in October, but we are, and I am grateful for your continued support!  To that end, if you have requests, I like to hear them. Glen Ellen requested Pimento Cheese again and she got it! I know I am a bit of a dictator, but Dreams can come true, people.   I am headed to Rhode Island tomorrow - Watch Hill/Westerly to be exact. To do what, you ask? To stand outside of the yacht club in my tennis skirt and wish for a seafood tower and a Tom Collins? To visit all of Buddy Cianci's hangouts and old haunts?   NO!!  To shoot some cooking videos w/ my dear friend Cynthia Rojas, and Uncle Sully. (he isn't my uncle, but he kind of is.) He was a regular of mine at Prune all of the years ago and has a great kitchen and has spent the covid times alone with some Barbie he named Dottie, left behind by one of the many lucky children he is Godfather to. So very soon you will be able to see how I create SOME of this magic, through the miracle of instagram. Maybe we will make Dottie a co- star. I mean, everyone else is doing it. I should too.  Also, much like Camille that I used to read once a year, every year... (what a romantic I was!) we should all read this every fall.  And one last thing. It's hard not to address that "debate" but what can I say that every pundit in the western hemisphere hasn't said 3x already? Here is my thought:  VOTE. VOTE. VOTE. Make sure you are registered. Make sure your info is correct. Request your ballot if you haven't already and you have any doubt that your polling place will be safe for you to VOTE in person.  On to the menu. It's FALL, Y'ALL. Stay safe! Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic- Tamara!  PS! -- A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES

Tuesday Oct 6: MANHATTAN/BROOKLYN Wednesday Oct 7: ASTORIA /QUEENS

ORDER BY Saturday Oct 3 Midnight

DROP OFF MENU
Regular Drop Off Menu

Miso Roasted Chicken w/ Radishes, Little Potatoes, Lime *gf

Chicken Breasts and Thighs, Radishes, Miso, Lime, Potato, Scallion

This is one of those Sheet Pan situations, but I am going to roast the chicken ON TOP OF the little potatoes and radishes so they roast in the dripping chix fat and juices. You're welcome.

16 /2 pieces & veg
32/4 pieces & veg

Classic Meatloaf *gf

Ground Turkey, Ground Beef, Spices, Egg, GF Breadcrumbs, Tomato Glaze

Oh Meatloaf, you can't solve it but you sure as fuck make it a teensy bit better.

Gluten Free!

16/ thick slice
Order as many as you want. (Freezes)

Roasted Brussels + Cauli w/Fish Sauce Vinaigrette (gf)

This is straight out of the Power Vegetables Cookbook by David Chang and Peter Meehan. I was going to save it for the Badly Behaved Chefs' Recipes week, but it's too good to wait. Very Addictive.

13/pint
26/quart

Roasted Tomatoes w/ Salsa Verde and Parm*veg *gf

Heirloom Tomatoes, Herbs, Garlic, Parm

When I am craving tomatoes in the winter but they all taste like cardboard, this is how I make them to get maximum flavor. Let's send these glorious tomatoes out with a bang,

12/ pint
24/quart

Spaghetti Squash w/ Thyme and Butter *veg *gf

Spaghetti Squash, Thyme, Butter, Lemon

An Anna Special. She raves about it. Roasted and Shredded.

12/ pint
24/quart

Apple Galette w/ Brown Butter & Oat Crumble

Made by the one and only Jenny! 3.5 inch individual galettes will put the "leaf peeping feeling" back into your dinner.

13/each

Comfort Corner/AKA Eat Your Feelings, It's Fine
*everything here freezes

Mac and Many Cheeses *veg

Macaroni, Many Cheeses, Flour, Milk

I know. I have caved. You know why I caved and am making it? BECAUSE I AM DYING TO EAT IT. What's a pandemic without mac and cheese.

15/small
30/large
in reheatable pan

Harira w/Lamb Sausage *gf

Chickpeas, Lemon, Saffron, Lamb Sausage, Tomatoes, Ginger, Cinnamon

Moroccan Comfort Food, traditionally used to break the fast at Ramadan. I ADORE this soup. IT IS SO FUCKING DELICIOUS. Heady, aromatic, monumentally satisfying stew. 16/pint

Mashed Sweet Potatoes w/ Maple Caramelized Onions *gf *veg

Sweets, Maple Syrup, Butter, Milk, Onions

I think this is going to really burst with fall flavors, and still be chock full of vitamins that you need to conquer this shit.

13/pint
26/quart

REPLY TO THIS EMAIL TO ORDER. Tell your friends!
All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies!

We all made it to THURSDAY, GREAT WORK!  Welcome Back!

What a week.  It has been a very intense week here, in addition to all of the outside craziness, full of much grief and reminders that life is precious and in the end the most important thing we have is each other; the rest of it is just noise.   With that in mind I would like to tell you about the person who most inspires me right now, my sister in law Gaby Stultz-Wasserman. She is an educator who is not working bc of the pandemic so she decided to run a one woman boarding school here in Brooklyn for my nephew who was having a really hard time getting rolling into 10th grade with remote learning. She literally re-learned geometry so she could tutor him, is guiding his current work as well as his catch up work, teaching him how to organize study, homework, schedule and all of the other adulting skills we take for granted. Under her care he is blossoming as a student and as a human, and his teachers have seen the difference and are cheering us all on. Gaby has such an enormous influence on him and we are all grateful beyond measure or words. She took him to his first protest last night, protesting the Breonna Taylor grand jury decision and explaining why it is necessary and how to do it safely and effectively. He couldn't be in better hands.  I hope you have a Gaby in your life. I don't know what I did to deserve mine, but I'll take her!  Yesterday the Met Opera announced they won't open until there's a vaccine. That breaks my heart and I really wish they would find a way to do smaller things in the interim. In honor of the Great RBG, here is one of her (and my) favorite singers, Eric Owens. On to the menu. It's FALL, Y'ALL. Stay safe! Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic- Tamara!  PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk. 

DELIVERIES

Tuesday Sept 29: MANHATTAN/BROOKLYN Wednesday Sept 30: ASTORIA /QUEENS 

ORDER BY Saturday Sept 26 Midnight

DROP OFF MENU:

Regular Drop Off Menu

Grilled Berkshire Pork Chops w/ Apple Cider Sauce *gf Berkshire Pork Chops, Apple Cider, Vinegar, Garlic Apples

How can I resist??? There are apples LINING THE SIDEWALKS I must. You will thank me. 18/chop

Korean Braised Beef Short Ribs *gf Local Short Ribs, We Rub You Marinade, Onions, Ginger,Garlic, Vinegar

This is the lazy woman's version of Roy Choi's Korean Pot Roast. Will fall apart and make you weep with umami joy.

19/ pint

38/quart

Crunchy Slaw with Kimchi *gf *vegan Cabbage, Carrots, Cucumbers, Radishes, Broccoli Stems, Kimchi, Vinegar

So fresh, so delicious on its' own, as part of a salad dressing, to cut either the pork chops or the short ribs.

12/ pint

24 /quart

Not Quite Fall Vegetable Stew *gf *vegan Market Veg- beans, peppers, zucchini, broccoli, garlic, chickpeas, etc

I will puree some of this to give it some body. Lots of great veg flavor and really clean.

12 /pint

24/ quart

Spinach, Potato, Chermoula Pie *veg Spinach, Potatoes, Chermoula, Feta, Pie Crust

Ottolenghi JUST published this. I cannot wait to make it. Looks SO. GOOD.

11/thick slice

60/ whole pie

Jenny's Honey Ricotta Cheesecake *gf Honey, Ricotta, Grapes, Plums, Figs, Gf Crust

Made by Jenny. Need I say more?

13/Slice

Comfort Corner/AKA Eat Your Feelings, It's Fine Menu:

(*everything here freezes)

Curried Lentils *gf *veg

One of my top 5 comfort foods. So good.

12/pint

24/quart

Turkey Tetrazzini Casserole

Turkey, Noodles, Vegetables, Cheese

Named after an opera singer and my favorite dish to make when I was newly married to my first husband and so broke. This is the grown up adulting version.

13/small

26/large

Colcannon *gf *veg

Mashed Potatoes, Dandelion Greens, Milk, Garlic 

Irish Comfort Food for everyone! Think of this as Global Mashed Potatoes

11/small 

REPLY TO THIS EMAIL TO ORDER.

Tell your friends! 

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies!

We all made it to FRIDAY, GREAT WORK!
Welcome Back!

 I am late on this so I will keep it brief. I just want you to know that yesterday, I:  • Located the last patio heater within a hundred mile radius and drove to the Valley Stream Home Depot to track down Ryan who had "monitored" it for me until I could get there, • Cooked a dinner party of small plates for 6 people and sent it off with Anna, • Made many many briskets and kugels, • Participated in a Zoom screenplay reading in which I playes the role of...Amy Schumer.  That's it. That's all I got. I gotta go get these Rosh Hashanah meals to their rightful eaters.  New category at the bottom of the menu. The tater tot casserole seems off brand, but I don't think it is, AND... This menu is SO FRENCH BISTRO. I love it.  Stay safe!  Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.  
ORDER EARLY AND ORDER OFTEN!- In Love and Garlic- Tamara!   PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.  

DELIVERIES

Tuesday Sept 22: MANHATTAN/BROOKLYN

Wednesday Sept 23: ASTORIA /QUEENS 

 
ORDER BY Saturday Sept 19 - Midnight


DROP OFF MENUS:

Regular Drop Off Menu 

Red Wine Braised Duck Legs w/ Parsley Gremolata *gf Duck Legs, Garlic, Red Wine, Spices, Parsley, Lemon, Fresh Horseradish

This is one of my favorite ways to eat duck. Silky and falling apart like confit, but not dripping with fat. The red wine cuts the fat. Eat it alone, over lentils, with tartiflette (scroll down) or with salad...

19/Duck Leg

Slow Roasted Salmon Over Melted Onions *gf Salmon Filet, Onions, Parsley, Thyme

The idea is that the salmon is as melty as the onions. Slow and low cooked.

18/Salmon Filet

Tartiflette *gf * 

(Can do veg version)

Potatoes, Onions, Lardons, White Wine, Cheese

Oh yea. Potatoes sauteed in white wine with onions and bacon and then shredded raclette and swiss family cheeses MELTED OVER TOP. (Get a hold of yourself!)

14/small 28/large
(Delivered in oven ready container)

Lentil Salad *vegan *gf

 Lentils, Celery, Carrots, Onions, Basil, Parsley, Sherry Vinaigrette

Classic French Bistro fare. Let's face it, This is all I really want to eat. A side dish, a snack, a meal with a salad and some crusty bread. 13/pint 26/quart

Last Gasp Gazpacho (traditional) *gf *vegan tomatoes, celery, cucumbers, peppers, sherry vin

Let's send this beautiful tomato season out in style! You'll be glad for it on the one hot day next week.

12/pint 24/quart

End of Summer Vegtable Braise *vegan *gf Fresh Beans, Peppers, Broccoli, Kale, Garlic, MInt, Basil, Fresh Oregano

This will be a real farmer's market special. Whatever looks best goes in. NOT a tomato base.

13/pint 26/quart

Butterscotch Pudding Pie *gf

Cinnamon Almond Crust. Individual 3" Pie. Made by the one, the only, M Wells Jenny 12/each
************************************************************************************************************
"Comfort Corner/A.K.A. Eat Your Feelings, It's Fine"

Drop Off Menu
(*everything here freezes)

Tailgate Chili *gf

Ground Beef and Turkey, Beans, etc. Traditional

 12/pint 24/quart

Cheesy Broccoli, Tater Tot Casserole *veg

Do I need to describe further?

13/serving square container

McNutt Family Pimento Cheese *gf *veg

Best Ever on Either Side of the Mississippi 15/pint

REPLY TO THIS EMAIL TO ORDER. Tell your friends!
All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies!

We have all made it to Thursday, GREAT WORK! 

Hello!

Welcome Back!  It is very hard to make a fall -ish menu when it is 80 degrees with 85% humidity outside, ok? You're welcome. Luckily for us, next week looks far better.  So we are all back to school. Back from trips, back from summer houses, back in our apartments, and wondering what's next. At least we are all together. There is something comforting in knowing we are all in tune with the zeitgeist. I feel like in some ways summer never happened and in other ways I just want it to be fall and cool down and get to THAT because every minute that passes brings us futher away from the grim recent past and closer to some hopeful, imaginary future. And then I go to the market and the tomatoes are still up front but the apples are just trickling in so I know we are still very much in the middle of it.  In the Jewish Calendar the new year is next weekend. I'll take it!!These shoulder seasons always flummox me but I really LOVE the menu below; it is both regular drop off and a separate Rosh Hashanah menu.  And...we have the brilliant and generally smashup pastry chef JENNY back this week with another amazing dessert. When she brought her creme brulee tart over this week I was more than slightly horrified that I had ever made any dessert for you, such is the gulf between our skills.  Ok, on with BACK TO SCHOOL menu.  Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.  ORDER EARLY AND ORDER OFTEN! In Love and Garlic- Tamara!  PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.  


DELIVERIES

Tuesday Sept 15: MANHATTAN/BROOKLYN Wednesday Sept 16: ASTORIA /QUEENS Friday Sept 18 : ALL ROSH HASHANAH


ORDER BY Saturday Sept 12 Midnight


DROP OFF MENU
Regular Drop Off Menu

Saffron Braised Chicken and Peppers *gf Local Chicken, Saffron, Sweet Peppers, Cherry Tomatoes, Lemon

This is a lighter version of a sweet and sour fish recipe that I took from Ottolenghi years ago. So much flavor going on here, and I am always crazy in love with Saffron.

18/pint 36/quart

Grilled Merguez Over Smashed Zucchini *gf Lamb Sausage, Grilled Zucchini, Dill, Mint, Feta Crumble

I just realized I have never made merguez for you! What a disservice! It is so beyond delicious! The chilled zucchini mash wll be the perfect foil for this sausage,
17/pint 34/quart

Local Cauliflower and Broccoli w/Green Tahini , Sumac *gf *vegan Roasted Cauli, Broccoli, Golden Raisins, Sumac and Herbed Tahini

This feels just right. Not fully summer, not all in for fall, but the perfect meal with a salad, or snack, or side dish.

12/pint 24/quart

Roasted Sweet Potatoes w/ Chili Flake and Honey *gf *vgean Roasted Sweet Potato Wedges, Olive Oil, Chili Flake, Honey

These are an Anna specialty and we are happy to have them!

12/small 24/large

Ripe Figs and Melons Wrapped In Proscuitto *gf

You knew I couldn't give up on the figs, right? I see them EVERY DAY. I am compelled to use them. Pour yourself a glass of prosecco and pretend the guests are about to arrive. Eat them all yourself.

14/pint

"The Store's" Green Dip *gf Mayo, Lemon, Herbs, Capers, Anchovies

You need to read Sam Sifton's description of the catering join in Amagansett that used to serve this dip in the 70's. It's bracing, delicous, and perfect for those chilled, cut vegetables you want to be eating but are bored of eating.

12/pint

Apple Spice Caramel Cake

I love an Apple Cake year round. This one is a hat tip to Rosh Hashanah, and based off the Edna Lewis Recipe, but baked through the fabulous Jenny filter.

12/piece 

ROSH HASHANAH DINNER-

Delivered FRIDAY

Local Slow Cooked Brisket w/ Plums, Onions, Warm Spices *gf

Brisket, Plums, Onions, Thyme, Garlic, Star Anise, Red Wine My Brisket brings all the boys (and everyone else) to the yard. That is all. Joan Nathan's

"Exciting" Noodle Kugel *veg

I don't know why she thinks its exciting , but I know why I do. Noodles, Cottage Cheese, Sour Cream, sauteed sweet onions, raisins, and a dish (literally a dash) of worchestshire . My Jewish husband calls me his "Yiddishe Mama" when I make this.

Fall Green Salad w/ Shaved Parm, Figs, Sherry Vinagrette *gf *veg

Local Lettuces, Figs, Parm, Sherry Vin Everyone knows salad is better when someone else makes it. Let me make your salad.

Green Beans w/ Shallot Confit and Toasted Almonds *gf *vegan

Mixed Green Beans, Steamed, Shallot Confit, Almonds

60/per portion

REPLY TO THIS EMAIL TO ORDER.

Tell your friends! 

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Hello Hungry Kiddies!

 We have all made it to Thursday, GREAT WORK! 

Hello!

Welcome Back!  Ok, so...this working single mom thing is so real. How do you parents do it? And my nephew is like- a functioning 15 year old!  I have spent the week getting into a rhythm here, hearing things like, "this frito pie is DELICIOUS!" and "If I tell you I don't need anything, please don't ask me again 15 minutes later!" Oops. Next Serious Talk Time maybe i will slip the Languages of Love in there and spare him years of trying to decipher people.  I am thinking about the parents on this email who will this week have their student in some spare room in the house (or in the living room!) online, trying to combat slow internet or jumbled signals on the other side. Wondering if you remember anything about geometry. (i don't). Wishing you could retake world history with this teacher- because he so obviously gives a shit. All of this week's menu is easily made into lunches or dinners as a gesture to YOU! You'll thank me when you realize this is a short week and you don't feel like doing ANYTHING.  Also, we have the brilliant and generally smashup pastry chef JENNY back this week with another amazing dessert. When she brought her cake over this week I was more than slightly horrified that I had ever made any dessert for you, such is the gulf between our skills.  So if you're doing anything fun for Labor Day- send me a pic! I will be here. Le sigh. I kind of cannot believe it is already that time.  Ok, on with BACK TO SCHOOL menu.  ALSO!! Rosh Hashanah is in like- VERY SOON. Are you interested in a Rosh Hashanah dinner situation from me? Let me know. I want to program something but don't know if people will be gathering with family and need like a small brisket and kugel etc or just portions? Or celebrating alone or what. Guide me. Give me info please.  Whatever you do, wherever you do it, whomever you do it with, have a wonderful week. ORDER EARLY AND ORDER OFTEN!In Love and Garlic- Tamara!  PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES Tuesday Sept 8: MANHATTAN/BROOKLYN

Wednesday Sept 9: ASTORIA /QUEENS

ORDER BY
Saturday Sept 5 Midnight

DROP OFF MENU

Lemony Leek, Zucchini and Beef Meatballs *gf Leeks, Zucchini, Beef, Garlic, GF Panko, Lemon, HerbsThis is a riff on meatballs that Yotom Ottolenghi makes. They are LIGHT and full of the good stuff. In a little broth, so can be eaten alone, or over pasta or whatever. 17/pint 34/quart

JUST the Mashed Potatoes

I hear you. I feel your anxiety.

10/pint

Roast Turkey Breast w/ Marsala Sauce and Mashed Potatoes *gf Turkey Breast, Mushrooms, Marsala Sauce, Mashed Potatoes

Oh yeah. This is your pre-fall woobie. Comfort city, but still good for you. I have been roasting these beautful Turkey breasts for Karl and now i will do it for YOU.

18/pint (2 thick slices) 36/ rectangular container (4 thick slices) Pasta, Green Beans, Potatoes and Pesto Sauce *vegThis is a Nancy Harmon Jenkins recipe straight from Italy. It is gorgeous and interesting and hits all the buttons. Cold, room temp or hot is fine to eat. 14/pint 28/quart Chermoula Eggplant w/ Bulgher Tabbouleh *vegan Chermoula Sauce, Eggplant, Bulghur, Herbs, Raisins, OlivesI know. You were thinking this was an "all American" menu and then I did a serpentine. Thus, as ever, as always. you know I cannot resist a lovely North African treatment! Pair this with a salad and you have a whole meal. 13/small eggplant 26/ 2 small eggplants Tomato, Sweet Corn, Chard, Basil in Light Crudo Tomato Sauce*vegan *gf tomatoes, corn, chard, garlic, onion, basil,  You can eat this alone, pour it over pasta or zoodles, or pour it over a grilled chicken or pork chop, or even tofu. Late summer in a spoonful. Very versatile. 13/pint 26/quart Jenny's Creme Brulee Tart *gf Vanilla Custard, Torched Sugar, Fresh Figs, Berries, Almond Flour Crusttraditional 4.5" size and seasonal. Do I really need to say more? From the mind and hands of Jenny. 14/each **TO FREEZE FOR LATER Turkey/Beef Chili Ground Turkey, Ground Beef, Beans, Onions, Garlic, Tomato, HerbsTraditional tailgaiting chili, barely spicy. We will run this for the next few weeks because i made it for Frito Pie last night and it was SO GOOD I realized everyone wants to eat it. Perfect for that half hour lunch break or dinner when you cannot fathom what you will eat. 12/pint 24/quart 

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All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Gaby, Me and Caleb Before History Alive, Bitches! Summer Trip 2019

Hello Hungry Kiddies!

We have all made it to Thursday, GREAT WORK!

Hello!
WOWZA. I had to check the date for next week's delivery to write this email and it will be SEPT 1 and 2. Holy WHUT? How did that even happen??? My relationship with time these days is definitely strange and normally that would really concern me but I know I am not alone. Maybe this is what a low grade LSD trip feels like? Anyone have thoughts on that?

THANK YOU to all of you who tuned into Cherry Picking this week. I was so impressed at how intimate and beautiful it turned out to be. We appreciated your watching it and helping us raise quite a bit of money for The Okra Project and The Wild Project.

New things this week: My nephew Caleb, the apple of my eye, cherry pie of my heart, 15 year old young man and all that entails is coming to NYC for a couple of months this week. He will be with us for a bit and then with Karl's younger sister Gaby, who will be helping him with his online schooling (in AZ!) This is definitely a group effort, and I am so excited he is coming. He is all of the best of my late brother, Reed. If anyone has any teenage parenting tips I am OPEN to hearing them!

And.. Anna is taking a little beach vacation this week with her family. (color me jealous, but I am working through it.) In her absence, I have sweet talked the one, the only, Jenny Kellerhals into making a dessert for us! She is M Wells Jenny in my phone as she was M Wells Pastry chef for the last couple of years. She also is a prime player in Bakers Against Racism and a freelance writer/editor. Check her out here. Her palate is as gorgeous as she is. In the winter I will coax her into making my favourite- Paris Brest.

This week's menu is once again driven by my desire to have things that are great cold, room temp or hot. Jenny noted that I usually have a loose theme to the menu- i think the end of summer is this theme.

Don't forget to squeeze some joy out of these last few days of August!

ALSO!! Rosh Hashanah is in like- VERY SOON. Are you interested in a Rosh Hashanah dinner situation from me? Let me know. I want to program something but don't know if people will be gathering with family and need like a small brisket and kugel etc or just portions? Or celebrating alone or what. Guide me. Give me info please.

AND*** Because I am down a driver, I have moved Brooklyn to Wednesday delivery. Astoria you are Tuesday. This week only.

Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic-
Tamara!

PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES

Tuesday Sept 1: MANHATTAN/ASTORIA

Wednesday Sept 2: BROOKLYN /QUEENS

ORDER BY
Saturday August 29 Midnight

DROP OFF MENU

Grilled Lamb Chops w/ Lemon and Oregano *gf
Grilled Lamb Loin Chops, Lemon, Oregano
One of the butchers in my hood sells these pre marinated, which I love. I will marinate these myself. So Greek. So good.
18/per chop- approx 7-8 oz

Vietnamese-ish Chicken Salad *gf
Poached Chix, Rice Noodles, Cucumber, Green Beans, Herbs, Peanuts, Nuoc Cham
The cold noodle salad of your (my??) dreams. Refreshing, crunchy, so satisfying.
16/pint 32/quart

Vegetarian Green Enchilada Pie *veg *gf
Spinach, Summer Squash, Mushrooms, Salsa Verde, Cheese
I was more in love with that Chix enchilada pie 2 weeks ago than anything else in memory that I have made. Like- SO IN LOVE. So I am doing the green version. Veggie style.
15/square order as many as you want ** freezes

Classic Gazpacho *gf *vegan
Tomatoes, Cukes, Celery, Sweet Peppers, Onion, Garlic, Sherry Vinegar, Olive Oil
I know I just made this but when Oct comes and the tomatoes are gone you will be kicking yourself for not eating more of it when you could. Or is that just me?
12/Pint 24/Quart

Roasted Greek-ish Salad *gf *veg
Broccoli, Feta, Cherry Tomatoes, Kalamata Olives, Radishes, Lemon, Peppers
This is based off a recipe I saw in the NYT. I love roasting chunks of feta with other veg! I imagine I will stand in front of the fridge and eat this right from the container-with my finger tongs.
13/pint 26/quart

Blueberry Cake w/Lemon Balsamic Cream Cheese Frosting
Generous square of sheet cake, celebrating the end of blueberry season!
The amazing Jenny at the helm of this.
12/square order as many as you like.

REPLY TO THIS EMAIL TO ORDER. Tell your friends!

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Laurie and me in Moscow, January 2015

Hello Hungry Kiddies!

We have all made it to Thursday, GREAT WORK!

Hello!
The light has changed. It always takes me by surprise- every mid August, when one morning I go outside and it is softer. Less direct- like Bobby Short came back from the dead and pasted one of his favorite "Pink Surprise" gels over the sun. This might be my favorite light outside outside of "Golden Hour" that is chased by every DP and every actor because let's face it- good lighting definitely makes the woman. (or man).

How is your summer? Mine is ambling along, which you know because you see me every week. (or hear from me and see Julia or Anna). Yesterday Deb Sprague won the Kindness of the Week award when I tripped and fell on the sidewalk in front of her building and in addition to being banged up just felt like it was all so futile and cried and cried. (note- if you want space from strangers, just start bawling on the sidewalk. They give you some ROOM.) Deb brought me alcohol- rubbing!! Not vodka! and TP to wipe off my scraped up arm and soothing words of encouragement. THANK YOU DEB. I am muuuuch better today.

Tonight I see my friend Laurie who took me to Moscow and St Petersburg with her in the winter of 2015. THE WINTER. As in, January. That alone will make us friends forever. Sometime when I have nothing else to tell you I will give you the play by play of my flight from JFK-SVO. It was one for the ages. I am so glad I got to go then because even without Covid I feel like I couldn't go now, and that is a bummer.

A million years ago I believed with all my heart I was destined for the stage. And I got to spend plenty of time there, but in the end I grew weary of people telling me what was wrong with me at auditions and I had to make more money, so I quit. But once a year I get to be a part of a magical evening of new, short plays written especially for the occasion, called Cherry Picking. This year is CP's 20th (!!) year in production, but as all things, instead of all sweating and drinking rose together at The Wild Project, we will be performing these brand new plays over ZOOM. If you would like to see me come out of retirement for my annual one night a year, or if you are curious about what new plays will be produced, or even if you can't handle another night of Dancing With The Stars, then PLEASE JOIN US this Monday, August 24th at 7pm. It is $12, you can drink as much as you want in the privacy of your own home and you don't even have to put on pants if you don't want to. Plus, it will be a couple of hours of DIFFERENT. AND, all proceeds will go to the WONDERFUL Okra Project and The Wild Project, where we usually perform.

OK! On to the menu. I am already feeling wistful about the waning days of summer. Who am I, Proust? HA. I will keep my comments about this menu in the dish descriptions, but know that I want to eat it ALL and I hope you do too. There are still a LOT of cold/room temp dishes on here. I RESPECT the heat.

Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic-
Tamara!

PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES
Tuesday August 25: MANHATTAN/BROOKLYN

Wednesday August 26:

ASTORIA /QUEENS

ORDER BY
Saturday August 22 Midnight

DROP OFF MENU

Peel and Eat Shrimp w/ Remoulade Sauce *gf
Spiced Chilled Shrimp, Mayo, Lemon, Dijon, Capers
I LOVE chilled Shrimp. LOVE IT. This time you will do the work. We will boil and chill, you will peel and eat.
19/Pint 38/Quart

Pork Roast Porchetta Style w/ Olive Herb Salad *gf
Local Pork Roast, Fennel, Garlic, Lemon, Rosemary, Herbs, Olives
This dish is in honor of Sara Jenkins, a mentor and friend, who last week closed her beloved Porsena restaurant on the LES. It is a great loss for NYC, to be without her voice for the first time in my memory. I will rub this down, and slow roast it and top with this super fresh herb/lemon/olive salad. Room temp, or chilled is great for this.
17/Pint 34/Quart

Heirloom Tomato and Chard Tart *veg
Local Tomatoes and Chard, Dijon, Garlic, Pesto, Puff Pastry
My friend and serious overachiever Irene Wong has been making the MOST BEAUTIFUL Tomato Galettes lately. Like I want to jump through the screen beautiful. This is inspired by hers. Cold, room temp perfect for this.
14/square 28/double square

Chilled White Gazpacho *vegan
The OG Gazpacho. Green Grapes, Almonds, Cucumbers, Onions, Garlic
Anna has been telling me to put this on the menu for weeks. As ever as always, she is right. So perfectly refreshing.
12/Pint 24/Quart

Tomato Aspic *gf *vegan
Heriloom Tomatoes, Onions, Celery, Spices, Gelatin
THAT'S CORRECT. You are seeing that right. ASPIC. I am making aspic. I LOVE Tomato Aspic and you do too. You just might not know it. You might think it is a granny dish. It is. But so is curry turkey salad and you ate that and loved it. This dish perfectly highlights the beauty of gorgeous summer tomatoes. And YES, I already have gelatin.
15/Pint Only

Turkish Beans w/ Yogurt and Lemon *gf *veg
Slow Braised Beans, Olive Oil, Garlic, Lemon , Yogurt
This dish almost always has tomatoes but this version does NOT. I will slow braise these babies in garlic olive oil and then drizzle with lemon and yogurt and a touch of sumac.
13/Pint 26/Quart

Plum Almond Crisp *gf *veg
Plums, Cinnamon, Oats, Butter, Almonds, Almond Flour
I have enjoyed eating crisp so much this week I am forcing Anna to make it again. This time with plums and gluten free.
12/square

REPLY TO THIS EMAIL TO ORDER. Tell your friends!
All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

Norma Rae in action teaching Summit to wrestle

Hello Hungry Kiddies!

We have all made it to Thursday, GREAT WORK!

Hello!
It is such a source of sadness for me that Norma Rae, our dog, is so terribly afraid of storms. We are having a spectacular summer storm right now, and she is hiding in the hall closet, eyes totally dilated, because I didn't see Karl's text about how much dog CBD to give her and I think I cut the piece too big. Le sigh.

This time of quarantine (ish) has really shown me the things I don't need (mountains of clothes and "things") and things I DO need (PEOPLE, art, culture, the great outdoors, live music, PEOPLE, PEOPLE...). I am keeping a running list of things I miss and things I must do the second it is safe to do so:

1) orchestral/symphony concerts (why didn't I go more often???? I would pay nearly anything to sit in a symphony hall now and feel my body vibrate when the full orchestra is at a forte)

2) live music - small concerts, bar bands, tiny jazz venues, The Hot Sardines,recitals, operas... ALL OF THAT, especially The Park Avenue Armory.

3) Plays, musicals-- seeing the human condition play out onstage is one of life's greatest pleasures - for me. I would even love to see a bad play right now.

4) Plane Rides/Trips - Lordy I LOVE to go places. I have old school wanderlust in regular life. Now it is off the chain. In old times (!!!) I used to have a suitcase half packed at all times. Karl hates it but it makes me feel like possibility is always around the corner.

5) Friend Gatherings/Restaurant Dinners/ Bar Drinks- this needs no explaining.

6) DANCE PARTIES- OMG. I know you think I am too old to go to rooftop raves, and I probably am, but I swear the second I can I will be at EVERY RAVE that will let me in. And that is not a joke. I am deeply craving dancing with hundreds of other beautiful, sweaty people.

What is your list? Are you keeping one? What do YOU miss?

I won't lie- I hit the wall a little bit this week. It was easier to live like this when it was cold outside. The summer makes it feel especially cruel and pointless. I had a taste of the school/student drama- long distance. My nephew started distance learning in AZ and we hadn't properly dealt with my parents' internet speed. OY VEY. I think it is fixed now but wow is that an uphill battle for everyone. Parents, you have my sympathies.

But on to the FOOD. Think of this week as Cold food/barely warm. This menu is designed to be eaten room temp or cold, except the cod, which you will want to heat. There's a nod to the great Julia Child in the Nicoise salad, *her birthday is this month! And a few things I have been thinking about as the heat and humidity gets more oppressive.

#### AND- Changing delivery days yet again! Sorry! I threw many of my Manhattanites off this week when we changed it to Tuesday without notice. So now it is official!

Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic-
Tamara!

PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES
Tuesday August 18:

MANHATTAN/BROOKLYN

Wednesday August 19:

ASTORIA /QUEENS

ORDER BY
Saturday August 15 Midnight

DROP OFF MENU

Cold Roast Beef with Herbed Aioli or Horseradish Cream *gf
Local Roast Beef, Herbs, Horseradish Cream, or Herbed Aioli
Karl has been making this to just have around (minus the aioli) and damn if it isn't the perfect hot night dinner or lunch. *Med Rare
6 oz (2 Thin-ish Slices) /18 Order as Many as You Wish

Grilled Cod Wrapped In Prosciutto, Cherry Tomato Caper Salsa *gf
Wild Cod, Prosciutto, Tomatoes, Olive Oil, Capers, Basil
I think this recipe-ish came from the NYT years ago. I LOVE making it. The prosciutto allows you to grill the cod, gets crispy, and acts as the salt. The raw cherry tomato simple salsa is the perfect foil.
17/ per piece of cod and salsa Order as many as you wish

Nicoise Salad (Add Your Own Tuna Or Not) *gf *veg
Potatoes, Beans, Tomato, Olives, Lemon, Hard Boiled Egg, Anchovy Lemon Vin/side
Anna suggested this and it was such a spot on idea! Hearty lunch/light dinner, or just snack on it in pieces. The South of France trip we are all missing.
13/pint 26/quart

Chilled Red Pepper Soup w/ Sumac and Lemon Yogurt *gf *veg
Sweet Red Peppers, Onions, Garlic, Sumac, Lemon, Yogurt
This is an old recipe from Suzanne Goin's Luques cookbook. I haven/t had it in such a long time and I just adore it. Chilled but with real depth.
12/pint 24/quart

Fresh Figs, Melon, Feta, Toasted Almonds *gf *veg
Salad? Snack? You decide. Figs are back and more beautiful than before.
14/pint

My Special Not Authentic Fake Ass Dal w/ Sauteed Spinach *gf *veg
Red Lentils, Butter, Ginger, Garlic, Vadouvan, Love, Spinach, Lemon
Has been known to make grown men cry and brides swoon. Order early, Order often.
13/pint 26/quart

Peach Berry (blackberry or blueberry or raspberry) Crisp * veg
Peaches, Whichever berries look best at market, flour, Oats, Brown Sugar, Butter
Summer fruit all day long. I want it, so you must too.
1 square/12

2 squares/24

REPLY TO THIS EMAIL TO ORDER. Tell your friends!

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.

That's Tonya and me, circa 1972/3...

Hello Hungry Kiddies!

We have all made it to Thursday, GREAT WORK!

Hello!
I hope you have had a "good" week. What does that even mean anymore? I had the most insane thwarted trip to Beach Haven, NJ that involved 2 broken zipcars, borrowing a family member's car, failed brakes on the Garden State Parkway, a costco parking lot, an hour long Lyft ride with Devan and his Soul Cycle Radio station at defcon 5, Devan telling me the loss of my career was "just a state of mind", seeing dear friends who were in a very sad place, an amazing home built in 1874 that was a little like the Jersey version of Miss Havisham At The Beach, a Firestone total brake replacement in Brick Township, a Buffalo Wild Wings lunch and a kid with white shorts and a poop stain on the back.

And that was just 26 hours.

Calgon, Take me away! From now on I need to stay home and just keep watching the original Columbo.

Everyone has their food from last week and I keep getting texts that say things like, "These boiled peanuts are INSANE" and "OMG This soup!!!! So unexpected! So delicious!" "I never knew I liked Okra". Don't sleep, people!

That hurricane was a great reminder that nature still rules. We were fine- torn outdoor movie screen and a couple of uprooted tomato plants and knocked over pots. Norma Rae knew it was coming and refused to pee but stood out in the yard- tail down, sniffing the air. As I was driving through Queens yesterday there were uprooted trees everywhere- on cars, on the streets, blocking sidewalks. Be careful out there!

We just discovered that more friends are leaving the city at the end of the month- decamping for a beautiful home in NJ. Two of my inner circle left NYC for good last week. It is deeply depressing but also understandable, but it really makes me wonder- will this time be referred to as The Great Migration from NYC? What will the city look like in 6 months? A year? 2 years?

FYI- Big Poppa and I aren't going anywere. You're stuck with us. Even if we could leave we don't want to.

I am trying to reflect the lazy days of August in this menu. As per usual, it is food that I want to eat that I hope you do too! The Puerco Pibil recipe is via film director Robert Rodriguez. He even made a one off cooking video of it!

Whatever you do, wherever you do it, whomever you do it with, have a wonderful week.

ORDER EARLY AND ORDER OFTEN!

In Love and Garlic-
Tamara!

PS! A few of you have inquired about my private chef rate . If you have a special dinner/anniversary/birthday meal you would like me to create a menu for, cook, and deliver, let's talk.

DELIVERIES
Tuesday August 11:

ASTORIA/BROOKLYN

Wednesday August 12:

MANHATTAN /QUEENS

ORDER BY

Saturday August 8 Midnight

DROP OFF MENU

Robert Rodriguez's Puerco Pibil *gf
Heritage Pork Shoulder Slow Cooked in Banana Leaves, Hominy
I have always loved making and eating this dish and haven't in so long. Can be tacos, eaten alone, lettuce wraps. The banana leaves keep it oh so rich and delicious.
18/pint 36/quart

Chicken and Spinach Enchilada Pie *gf
Chicken, Spinach, Cheese, Onions, Garlic, Cilantro, Tortillas, Enchilada Sauce
File this under inner Latinx Church Lady, but the lazy version. I love enchiladas but I hate rolling them. Poof! A casserole version.
16/square Order as many as you want

Sweet Corn, Summer Squash, Basil Saute w/ or w/out BACON *gf *vegan (or not)
Local Corn, Summer Squash, Basil, Red Onion, Bacon or No Bacon
I cannot get enough of these quick vegetable sautees, and am of the opinion that bacon makes everything BETTER.
13/pint 26/quart + 2$ Adds BACON

Watermelon Radish Gazpacho *vegan *gf
Icy Cold Sweet Watermelon, Radishes, Cucumbers, Sherry Vinegar
So Refreshing. Seriously. I should be making this every day.
12/Pint 24/Quart

Many Bean Salad- Texas Caviar Version *gf *vegan
Black Beans, Black Eyed Peas, Kidney Beans, Fresh Beans, Pico De Gallo
Karl has been pushing me to make this for weeks. Like a picnic all in and of itself, no reheat necessary.
13/pint 26/quart

Pound Cake with Spiced Plum Compote
Pound Cake, Plums , Sugar, Star Anise, Bay, Citrus
If you just eat this as your dinner with a glass of chilled lambrusco, let's just say you aren't alone.
12/slice

REPLY TO THIS EMAIL TO ORDER. Tell your friends!

All produce is organic; all meats are hormone and antibiotic free and local whenever possible. Everything is handmade, by me.