Hello there,
We’ve been planning this one since midsummer, and are thrilled to be announcing, from deep in squash and chile season, that the next crate’s menu will be focused around two mole sauces: one deep red-black, the classic days-long, thousand ingredient sauce, with chicken drumsticks; the other green and rich, with hominy and quinoa-stuffed poblanos. The vegetarian version (vegan this week!) contains the green mole, the omnivore’s version contains the mole negro, and the all-in has both. We are offering a regular size, which feeds about four, and a small, which feeds about two.
This crate will be available on Thursday, October 15, for pickup at our kitchen in Berkeley, 2701 8thStreet No. 105, from 3:30 to 7:30 pm, and for delivery in San Francisco between 5:00 and 7:30 pm.
All in: $193/$115
Omnivore: $148/$90
Vegetarian: $133/$82
It’s like this:
Chicken drumsticks in mole negro (eight drumsticks/four drumsticks)
More than twenty ingredients and our days-long loving attention; what more could you want?
Hominy and quinoa-stuffed poblano peppers, green mole (four peppers/two peppers)
A little ode to fall.
Roasted heirloom squash, pomegranate seeds (one pound/half pound)
It is the moment for gorgeous winter squashes; we’ll choose our favorite from the ever-expanding list of what’s available next week.
Ground cherry and yellow pepper salsa (12 ounce jar/eight ounce jar)
You may remember ground cherries from last year: golden little tomato-looking fruits in a husk. They taste like sweet curry, and make a beautiful salsa.
Roasted tomato salsa (12 ounce jar/eight ounce jar)
A deeper, spicier one.
Slow-cooked Yellow Indian Woman beans (quart jar/pint jar)
Some of our best-loved beans, creamy and dense.
Pickled onions (eight ounce jar/four ounce jar)
The bright, savory thing that pulls everything into focus.
Fresh handmade tortillas (12 tortillas/six tortillas)
Essential for this menu.
Extras this week include more tortillas, chicken bone broth, and Nuthouse granola. If you’re interested in extra mole, let us know; we’ll get in touch with you if we have it available.
Thanks for supporting Potliquor! We’ll see you Thursday.
All our best,
Jennifer & Laura
A few behind-the-scenes shots from the beautiful wedding we got to do a few weeks ago at the Conservatory of Flowers. We took these, but Darren Miller took gorgeous shots of the wedding itself; you can see them here.
April 23, 2015: Spring
Hello there,
We have a pretty and indulgent spring menu for you: fried chicken, goat milk macaroni and cheese (with quinoa macaroni from our friends at Edison Grainery), collards with green garlic, strawberry refrigerator jam & biscuits!
It’s available for pickup at our kitchen in Berkeley between 3:00 and 7:00 pm and for delivery in San Francisco from 5:00 pm to 7:30 pm on Thursday, April 23. The vegetarian version contains the macaroni and cheese, the omnivore version contains the fried chicken, and the all-in has both.
All in: $188/$132
Omnivore’s: $148/$99
Vegetarian: $114/$91
It’s like this:
Lemony fried chicken (whole/half)
Lemon-brined, buttermilk-dipped chicken, for your picnic blanket or table.
Quinoa macaroni and cheese with goat cheese and spring peas (quart jar/24 ounce jar)
We love Edison’s quinoa macaroni; you may remember it from our last version of macaroni and cheese, back in September. This one will be made with goat milk and cheese, creamy-white, with springy little peas.
Spring collard greens & green garlic (24 ounce jar/pint jar)
Some deep green, to balance the crunchy and creamy.
Sea island red pea salad (24 ounce jar/pint jar)
Sea island red peas from Anson Mills, in a classic salad with crunchy vegetables and vinaigrette.
Chile paste (4 ounce jar)
Smoky, spicy, velvety, deep; equally suitable for dolling up your fried chicken or your mac.
Craquante D’Avignon lettuce (one or two heads, depending on size)
Gorgeous, flower-looking heads from Paul’s Produce in Sonoma.
Tarragon buttermilk dressing 8 ounce jar/4 ounce jar)
For dipping and spring salads.
Strawberry refrigerator jam (8 ounce jar)
Because strawberries just got good; for your…
Homemade biscuits (six/three).
Extras this week include Morell’s sesame bread, chicken bone broth, and our truly special pickled green strawberries.
Have a wonderful weekend, and we’ll see you soon!
All our best,
Jennifer & Laura
Potliquor
April 2, 2015: Duck
Hi there,
We’re happy to announce a menu for pickup next week, Duck, to help you celebrate your spring holiday properly: skordalia-stuffed artichokes, roast duck with blood oranges and olives, beet and rhubarb salad, lemon bars! As ever, they’re available on Thursday: we’ll have them for pickup in our spiffy Berkeley kitchen between 3:00 and 7:30, and will deliver to San Francisco between 5:00 and 7:30. The vegetarian version contains the artichokes, the omnivore’s version contains the duck, and the all-in contains both.
Vegetarian: $124.00/$83.00
Omnivore: $165.00/$110.00
All-in: $204.00/ $136.00
It’s like this:
Roast duck, blood oranges, fennel, oil-cured olives (whole 2 pound duck/half)
A special something to mark the moment.
Artichokes stuffed with celery root skordalia, breadcrumbs and Parmigiano Reggiano (four/two)
Equally suitable for your evening table and your beach picnic.
Rainbow chard, green garlic, barberries (pint jar/pint jar)
Eat your colors!
Roasted radishes and mint (pint jar/12 ounce jar)
All the delicious egg-shaped things.
Fava leaves (6 ounces/3 ounces)
For an iconic spring salad.
Rhubarb & beet salad with Rogue River Blue (24 ounce jar/pint jar)
Earthy sweet richness.
Pickled eggs–beet horseradish + dill, turmeric + mustard (12 ounce jar, about 6 eggs/8 ounce jar, about 4 eggs)
Easter eggs! These were so pretty and tasty last year that we had to do them again.
Lemon bars (8 bars/4 bars)
Meyer lemon curd and shortbread crust, a friendly wave goodbye to winter.
Extras this week include our very special pickled green strawberries, Morell’s sunflower bread, and a particularly golden-beautiful chicken broth.
Thanks for supporting Potliquor! See you Thursday.
All our best,
Jennifer & Laura
March 26, 2015: Kenny
Our friend Kenny Hockert is a great and authentic cook; you may have had a very fine schnitzelwich, borscht, pickles or pierogi from his Old World Food Truck during the past few years. He’s moving to New York, and we will miss him, so this menu is a fond farewell to one of our favorite people, with pierogi and borscht, dill and caraway.
The Vegetarian version contains the borscht, the Omnivore’s version contains the pierogi, and the All-in contains both. We’re offering each in a regular and a small size next Thursday, March 26, 2015. In the east bay, pickup is at our kitchen in Berkeley from 3:00 to 7:30 pm; in San Francisco, delivery is from 5:00 to 7:30 pm.
Vegetarian: $113/$78
Omnivore: $150/$100
All in: $185/$118
It’s like this:
Oxtail pierogi, 12 each/6 each
Long-cooked oxtail and potatoes, in a sour cream dough. We’ll give them to you frozen, so you can boil and/or crisp them when you like.
Vegan borscht, 2 quart jar/1 quart jar
All hail the spring beet.
Carrot relish, 12 ounce jar/8 ounce jar
With spring onions, mustard seed and coriander.
Kasha, pint jar/12 ounce jar
Made old-style, with long-cooked onions and butter.
Demiglaze: meat (for omnivore and all-in) or roasted vegetable (for vegetarian), 8 ounce jar
For saucing up your kasha, or saving for a special occasion.
Polish spring salad, 24 ounce jar/pint jar
What better way to celebrate the true start of spring, than with radishes and asparagus and snap peas and egg? This will have a lovely housemade lemony mayonnaise, too.
Sour cream, 8 ounce jar/4 ounce jar
Made by us, naturally.
Marin Roots winter garden mix, 8 ounce bag/4 ounce bag
Jesse Kuhn grows this special wild-tasting mix of greens in the early spring: meadowfoam, miner’s lettuce, chickweed. We hope you love it as much as we do.
Extras this week include pickled strawberries, extra demiglaze, chicken broth and Morell’s excellent rye bread.
Thanks for supporting Potliquor! May you eat well this week.
All our best,
Jennifer and Laura
March 12, 2015: All the Luck
Hello there,
So it turns out that not only do we have a stellar St. Patrick’s-inspired menu for you for next Thursday, with nitrate-free pastured corned beef, vegetarian lentil pasties and other goodness, but the promise of a storm last weekend sent us some green strawberries from Dirty Girl to pickle for you, so all the treasures are coming your way.
Crates will be available on Thursday, March 12: for pickup at our kitchen in Berkeley from 3:00 pm until 7:30 pm, and delivered in San Francisco between 5:00 and 7:30 pm. The vegetarian version contains the lentil pasties, the omnivore contains the corned beef, and the all-in contains both.
Vegetarian, regular/small: $128/$96
Omnivore, regular/small: $168/$126
All in, regular/small: $198/$148
It’s like this:
Corned beef and broth, 2 quart jar/1 quart jar
Fat-streaked and delicious, cured with traditional spices, without nitrates
Vegetarian spiced lentil pasties, 4 each/2 each
These were a hit last spring: sustaining and tasty, great for a picnic.
Caraway horseradish cream, half pint jar/4 ounce jar
For putting on corned beef, and everything else.
Roasted cabbage, walnut rosemary sauce, pint jar
With golden edges and savory elements, so good.
Smashed potatoes with leeks, 24 ounce jar/pint jar
Skin on, dry farmed, buttery Nicola potatoes from Little Organic.
Carrots & honey, pint jar/12 ounce jar
Because classic.
Tokyo turnips & citrus, pint jar/12 ounce jar
Two of our favorite parts of winter.
Pickled green strawberries, half pint jar
Bright little jewels. plunk them into your cocktail, slice them into a salad or salsa, eat them out of the jar.
Thyme cheddar soda bread, 1 loaf, about a pound
Proper and Irish, best warmed and slathered with salty butter.
Extras include 24-ounce jars of pastured chicken broth, for keeping you well and happy.
Thanks for supporting Potliquor!
All our best,
Jennifer & Laura
February 26, 2015: Sauce
This week’s menu is called Sauce, and it’s a proper meal to enjoy with your beloveds. It features fresh pasta, a spring cream sauce for vegetarians, and Sunday gravy–the ultimate meat sauce–for omnivores: it’s rich and red and has actual ribs in it. You can read more about the tradition of Sunday gravy here and here, if you’d like to.
We have good news for small households: we’ve been working on making a small version of the crate for you, and this week, we roll it out! The regular feeds about four people; the small is better for two. It will be available for pickup in Berkeley and delivery in San Francisco on Thursday, February 26.
Vegetarian, regular/small: $118/$90
Omnivore’s, regular/small: $150/$100
All-in, regular/small: $198/$130
It’s like this:
Sunday gravy, 2 quart jar/1 quart jar
Sunday gravy, also known as Italian gravy or Sunday sauce, is the ultimate meat sauce to serve with spaghetti: ours has pork ribs, sausage, and meatballs in it, along with early girl tomatoes and a day of cooking, just like Laura’s grandma does it.
Spring cream sauce: spinach, green garlic, nettles, 24 ounce jar/pint jar
Everything green and bright, smoothed with cream.
Caesar dressing, with anchovy or without, 12 ounce jar/ 6 ounce jar
We’ll put anchovy in the omni and all-in versions and none in the vegetarian, unless you tell us you’d like it otherwise. Suitable for dressing salad, puntarelle or asparagus.
Olive oil croutons, pint jar
For your Caesar, or to crush and finish vegetables with.
Crunchy lettuce, 4 baby heads
Whatever we’re liking best next week, likely baby romaine or little gems.
Puntarelle, celery root and fennel, lemon and capers, pint jar
A light sauté of some of spring’s most interesting beauties, with bright and salty elements.
Garlic butter, 4 ounce jar
For your garlic bread, or your asparagus.
Asparagus, one pound/half pound
It’s here! It’s here!
Fresh spaghetti, one pound/12 ounces
Our neighbors at Phoenix Pasta do great stuff; this will be vegan, made with semolina, and you can get an extra pound, if you like.
Extras this week include more spaghetti and Morell’s Rosemary Bread.
In the east bay: pickup is at our kitchen, 2701 8th Street, Berkeley, #105, between 3:00 pm and 7:30 pm.
In San Francisco: delivery is between 5:00 and 7:30. Please let us know 1) if there is a 1-hour window that is best for you, and 2) whether there is a place to leave the crate for you if you won’t be home.
Thanks for supporting Potliquor!
All our best,
Jennifer and Laura
February 11, 2015: Cottage
Hello there,
We hope you are enjoying the rain! We are doing a little dance in the kitchen, thinking of all the fields getting water right now.
We have a cozy menu for next week, Cottage, which we’ll deliver to San Francisco and have available for east bay pickup on Wednesday, February 11. Pickup will be from 3:30 to 7:30 at our kitchen in Berkeley, and delivery in San Francisco will be between 5:00 pm and 7:30 pm.
The vegetarian version contains the black trumpet mushroom gratin, the omnivore’s version contains the lamb and barley soup, and the all-in contains both.
All in: $190
Omnivore’s: $140
Vegetarian: $135
It’s like this:
Lamb barley soup, fennel, green garlic - two quart jar
Lamb from Don Watson of Wooly Weeders, in a rich broth with some early signs of spring.
Black trumpet mushroom gratin, potatoes & kale - one 9” gratin
Pretty, rich and special, with cream and Parmigiano-Reggiano cheese.
Roasted parsnips, pint jar
Sweet, golden: one of our favorites.
Washed spinach, citrus sections and rosemary walnuts – half a pound of spinach, with 8 ounce jars of citrus and nuts
For a spectacular salad, or to wilt and snack on, respectively.
White beans, leeks and squash, quart jar
Italian butter beans from Iacopi Farms, roasted with squash and leeks, for a sustaining winter dish.
Parsley sage pistou, 8 ounce jar
This one is more of a drizzle, perfect for adding to soup or gratin or parsnips, or beans and squash.
Lemon curd, 8 ounce jar
Tart and sweet, for your toast, for your spoon.
Extras this week include multigrain bread from Morell’s, and pints of mixed nuts. Thanks for supporting Potliquor!
All our best,
Jennifer & Laura
January 30, 2015: Sportsball II!
Hello there,
We are very pleased to announce the second annual Sportsball crate, a special one featuring pulled pork and actual beer cheese soup, among other things. Perfect for having friends over to watch the game, contributing to a potluck gathering, or just eating for dinner because you can, Sportsball II promises to be at least as thrilling as its predecessor.
Pickup at our kitchen in Berkeley will begin at 3:00 pm and go until 7:30 pm. We will deliver to San Francisco between 5:00pm and 7:30 pm. This crate is for Friday (not Thursday!), January 30. Orders will stay open until Thursday afternoon, or until we sell out.
The vegetarian version contains the beer cheese soup and the onion & mushroom dip; the omnivore’s version contains the pulled pork and the clam & herb dip. The all-in version contains everything.
Vegetarian: $155
Omnivore: $175
All-in (two extra elements): $240
It’s like this:
Spicy pulled pork, coffee and maple (omnivore)
Pastured pork shoulder, cooked forever. Dark and sweet and pulled to shreds.
Beer cheese soup (vegetarian)
Possibly descended from welsh rarebit and medieval breakfast soups, beer cheese soup is most definitely a thing. Creamy and rich, we think you will like it.
Winter slaw
Cabbages and chicories, with a bright dressing to stand up to all the richness above. Pile it on your pulled pork sandwich or your bowl of soup.
Bean dip
Because football.
Mixed nuts
Our own mix of locally-grown walnuts, almonds and pumpkin seeds, beer nuts style.
Clam & herb dip (omnivore)
Like the one you remember! Only better.
Long-cooked onion & mushroom dip (vegetarian)
Creamy earthy delicousness.
Housemade saltines
Because we like to make crackers for you. Crispy, simple, salty ones this time—great for crunching into your soup, or scooping dips.
Classic brownies, one dozen
The platonic ideal.
Extras this week include our bread and butter pickles, and Tordu bread from Morell’s. If you would like an extra jar of any element in the crate, let us know; we’re happy to make more for you.
Thanks for supporting Potliquor!
All our best,
Jennifer & Laura
January 22, 2015: Rustic (plus news!)
Hello there,
We have some exciting news this week: a menu we’re calling Rustic, with lamb, pumpkin and mint pie and white bean kale soup, and:
With this crate, we’re starting delivery in San Francisco! It will be between 5:00 and 7:30 pm on Thursday, January 22: if you’re ordering in San Francisco, please let us know a one-hour window during that time when you can accept delivery, and whether it’s okay to leave the crate on your doorstep if you’re not there.
East bay pickup will now start at 3:00 pm, for your schoolchild-ferrying ease.
Our next menu will be the second annual Sportsball crate, which we will bring to you on Friday, January 30. Will there be beer cheese soup? Will there be bacon? Stay tuned.
This week, it’s like this:
The omnivore version includes the lamb pie, the vegetarian version contains the white bean and kale soup, and the all-in version contains both.
Vegetarian: $140
Omnivore: $160
All-in: $200
Lamb, pumpkin and mint pie (one 9” pie)
Hand-chopped lamb from Don Watson, with Musque de Provence pumpkin and mint. Like if you kept a little cottage garden and made this on a Sunday.
White bean and kale soup, two quart jar
The classic winter soul-saver.
Rosemary walnut pistou, half pint jar
A very big deal for soup and vegetables.
Braised fennel, pint jar
Made special with Pernod and citrus.
Roasted turnips, pint jar
One of our favorites, buttery and nutty.
Pickled carrots and green coriander, 12-ounce jar
Sweet little ones, crunchy and bright.
Broccoli salad, currants and sunflower seeds, quart jar
Our version of the classic pot luck broccoli salad.
Blood orange cardamom shrub from Shrub & Co., four ounce bottle
Our neighbors Shrub & Co. make this fantastic shrub (a sweet drinking vinegar), perfect for cocktails and tart-sweet sodas.
Citrus shortbread cookies, one dozen
For your afternoon tea.
Extras this week include Morell’s Sunflower Bread, and double lamb stock.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
January 8, 2015: New
Hello there, and Happy New Year!
It’s traditional around here for our first menu of the year to be a light and sustaining one, for getting back to it after the holiday’s beautiful excesses. This year’s version is suitable for a dinner party or a few days of dinners and snacks, and is just what you need right now. The omnivore’s version contains the fish dumplings in broth, the vegetarian version contains the miso ginger broth with mushrooms, and the all-in contains both.
Vegetarian (vegan this week): $135
Omnivore: $145
All-in: $190
It’s like this:
Clear broth with fish dumplings, two quart jar
Elegant and delicious, and the opposite of a cookie.
Miso ginger broth with mushrooms, two quart jar
Ginger, miso, shiitake mushrooms – spicy and earthy.
Walnut and lentil spread, half pint jar
For a refined and satisfying sandwich, appetizer or snack.
Apple chips, pint jar
Crispy, sweet-bright lovelies. Pretty enough for guests.
Seedy seaweed shake, half pint jar
We love this for adding savory, salty crunch to salads, rice, beans…
Kale salad, quart jar
For good luck and health in the new year.
Steamed squash and citrus dressing, 24 ounce jar
This is beautiful cold, in crunchy lettuce leaves, or warmed up for a cozy winter dish.
Sautéed greens and garlic, 24 ounce jar
Greens, greens, greens, greens, greens!
Herb tisane with nettles and rose hips, half pint jar
Extra-special with some wild-harvested elements, aromatic and immune-supporting.
Extras this week include Morell’s Multigrain bread, double lamb stock, and apricot jam.
Thanks for supporting Potliquor!
All our best,
jennifer and laura
December 18, 2014: Welcoming
Hello there,
We have a wintery menu to offer you for pickup next week, Welcoming, suitable for hosting dearests or serving over a few days at home. It being the holidays and all, we’re happy to give extra portions of any item you might want more of—just let us know. Pickup will be Thursday, December 18, from 5:00 to 7:30 in Berkeley and San Francisco. The omnivore’s version includes the short ribs, the vegetarian version includes the risotto, and the all-in contains both.
Our extra-special Gift crate is available for pickup on the 18th, as well: a careful collection of some of our favorite treats of this season, to give and keep.
It’s like this:
All in: $255.00
Omnivore: $195.00
Vegetarian: $125.00
Braised short ribs, two quart jar (two and a half pounds uncooked weight)
Classic, slow and velvety, with red wine and aromatic vegetables.
Spinach and pumpkin risotto, quart jar plus 24 ounces pumpkin broth
Pretty much the most comforting thing you can eat, when it’s raining outside. The broth is perfect for stirring into the risotto as you heat it, just before serving, and there may be enough left over for a cup to sip, too.
Charred smashed beets, 24 ounce jar
Rich and smoky and earthily sweet.
Horseradish cream, half pint jar
For your beets, for your beef, for your holiday-time sandwiches—even crab, if you do that sort of thing.
Kohlrabi with onions and cream, quart jar
The pretty root and leaf, sweetened up with onions and cream.
Pickled Wickson apples, 24 oz jar
These will be suitable to give as a present, if you can resist eating them. They’ll go very nicely with both main dishes, as well as with the beets.
Satsuma mandarins, 1 pound
Isn’t it lovely that we get the brightest fruit just when the skies go darkest?
Extras this week include Morell’s rye bread (so good), and our own apricot jam.
Thanks for supporting Potliquor, and stay dry out there!
Jennifer & Laura
December 18 and 22: Gift
Hello there,
We have a beautiful thing to offer you this holiday season: a collection we call Gift, all boxed up in a crate for keeping. Each element will be tagged individually with serving suggestions, so you can give each one separately, or the whole thing to one lucky person, or keep a few to enjoy with friends—it’s up to you. It will be available for pickup in Berkeley and San Francisco on December 18 and 22. (We’ll be offering a meal project crate on the 18th, as well, stay tuned). If you’d like extras of anything, let us know!
It’s like this:
Duck rillettes, ¼ liter Weck jar
The traditional Potliquor holiday version: duck legs cooked slowly in duck fat and shredded, with sherry vinegar and mustard and spices. Rich and peppery and so very good. Rillettes are a traditional way to preserve duck, so this will last for a time in your fridge, with its fat cap intact.
Cauliflower terrine, walnut rosemary pistou, ¼ liter Weck jar
A creamy, dense cauliflower custard with egg, cream, and a pistou of Full Belly walnuts and the evergreen herb on top.
Membrillo, four ounce jar
Quince fruit paste for your cheeses, or your spoon. You can serve this in its jar, or unmold it.
Woodsy salt, half pint jar
Juniper, bay, and a surprise or two in Pacific sea salt: for wintering up your roasts and vegetables, or delighting your host.
Cocoa nib brittle, 6 ounces
Our current favorite, with nibs instead of nuts, packed to give in a Mason jar.
Rye crispbreads, 2 quart jar
We’ve been enjoying making these seeded ultra-thin crispbreads for parties, and think you should have some for yours. We make them with Anson Mills rye, caraway seeds and Maldon salt; they do contain some wheat, too.
Fig mostarda, half pint jar
Dried Knoll figs preserved with citrus and mustard seeds, sharp and sweet and perfect with rich roasted things.
Preserved rhubarb, 12 ounce jar
There was a late flush of rhubarb this year, which we preserved with honey and mandarin peel. It’s savory enough to serve with cheese, sweet enough to finish a custard or pound cake, and the syrup will be dreamy for cocktails.
Fruitcake, 6" round
We have been making fruitcake together for almost as long as we’ve been friends. Our version is rich and spiced, but light. Singular. This year we’re doing a version focusing on fruit and nuts grown around here–dried plums and almonds–and local spirits.
Pickup will be in San Francisco and Berkeley on December 18 and 22, from 5:00 to 7:30 pm. If neither of these times works for you, let us know; we can arrange something else.
We wish you a warm and delicious holiday!
Jennifer & Laura
Potliquor
November 25, 2014: Thanks
Hello there,
Thanksgiving is coming! We have a beautiful crate for you to pick up on Tuesday, November 25, between 5:00 and 7:30 pm, full of sauces and complements and pie supplies, to make your meal even more fun and delicious. We’ve had some requests for extras from this crate or just parts of it, and the answer is yes: you can get individual elements if you’d like them, or extras of this or that with your crate; just let us know what you’d like in the notes field of your order, or get in touch with us by email to potliquorsf@gmail.com. Orders will remain open until Monday afternoon.
It’s like this:
One version, $200 (if you’d prefer the vegetable stock to the poultry one, just let us know in the notes field when you order.)
Garden pickles, pint jar
A guest-welcoming quantity of mixed pickles.
Apple chutney, pint jar
Serve this with your cheese, and put some on your leftover turkey (or grilled cheese) sandwich.
Avalanche Lamborn Bloomers, 7 ounces
A goat robiola from Colorado, special for serving to your dearests.
Sage walnuts, pint jar
Great with cheese and pickles.
Double poultry or onion sage stock, two 24-ounce jars
For your gravy and your post-holiday soup. Let us know in the notes field if you’d prefer the vegetarian stock, or one of each.
Condensed mushrooms, 12 ounce jar
Crimini and dried porcini mushrooms, cream, sherry. For soup or casserole or sauce.
Fried shallots, half pint jar
For your green bean casserole, or for a little savory crunch on anything. Extra points if you save some for long enough to get them into a sandwich.
Pomegranate seeds, 12 ounce jar
Because we actually do love you.
Sherry vinaigrette, half pint jar
The classic, for dressing your favorite greens.
Celery salt, half pint jar
For finishing your bird, roots, or soup.
Compound butter–thyme, rosemary, sage
Sage, rosemary, thyme: for your gravy, for basting your bird, for finishing your root vegetables.
Pie crusts, three
All rolled out and ready to go.
Pumpkin filling, quart jar
For pie, or suitable for baking as crust-free custards, too.
Apples, three pounds
You see where this is going.
Baking spice, two ounces
Your apple pie? It is handled.
Extras: Morell’s levain, for stuffing or sandwiches. If you’d like extras of any other element, let us know in the notes field and we’ll set you up.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
Shepherd & Hunter + Thanksgiving
Hello there,
We have many things to tell you this week! There’s a menu for pickup next Thursday the 20th, Shepherd & Hunter; a special Thanksgiving crate for pre-order, available for pickup Tuesday the 25th; and the kitchens in our building are having an open house tomorrow—come say hello!
Shepherd & Hunter: It’s getting darker (and rainy!), so we’re offering you some of our best-loved comforting food—Hunter’s style braised range hens with lots of beautiful mushrooms, and Vegetarian shepherd’s pie, plus lots of vegetables, and even some duck eggs.
Thanks: We love Thanksgiving, and have put together an extra-special menu full of wonderful things to add to your feast. Sage walnuts, condensed mushrooms with dried porcini, apple chutney, fried shallots, special cheese, pie dough, oh my.
This one time, we made a Turducken.
Open House: the Berkeley Kitchens Open House is this Friday the 14th, from 5:00 to 7:00 pm! Do come say hello, meet our fine neighbors, and see and taste some of the wonderful things that are made here. 2701 8th Street, Berkeley.
Shepherd & Hunter is like this, for November 20:
All in (braised hen and vegetarian shepherd’s pie): $195
Omnivore (braised hen): $145.00
Vegetarian (shepherd’s pie): $120.00
Hunter’s style braised range hen, two quart jar
Flavorful birds, cooked long and slow with some deeply flavored mushrooms and tomatoes and onions. Fall goodness.
Vegetarian shepherd’s pie, 9”
Rich and sustaining, roots and mushrooms and love.
Spaghetti squash, butter and garlic, 24 ounce jar
The texture miracle, like buttery squash noodles.
Roasted broccoli, chile, quart jar
Simple, warming and good.
Sage farina, pint jar
Savory porridge, for chilly nights and soaking up broth.
Frisee, one or two heads
A little bitter frill for your autumnal self.
Nettle walnut pistou, half pint jar
So delicious and deep and good for you.
Duck eggs, 4
Because we can. And for the best frisee lardon salad ever.
Extras this week include Morell’s rosemary bread (get an extra to dry for stuffing!), and cauliflower soup.
Thanks is like this, for November 25:
One version, $200 (if you’d prefer the vegetable stock to the poultry one, just let us know in the notes field when you order.)
Garden pickles, pint jar
A guest-welcoming quantity of mixed pickles.
Apple chutney, pint jar
Serve this with your cheese, and put some on your leftover turkey (or grilled cheese) sandwich.
Avalanche Lamborn Bloomers, 7 ounces
A goat robiola from Colorado, special for serving to your dearests.
Sage walnuts, pint jar
Great with cheese and pickles.
Double poultry or onion sage stock, two 24-ounce jars
For your gravy and your post-holiday soup. Let us know in the notes field if you’d prefer the vegetarian stock, or one of each.
Condensed mushrooms, 12 ounce jar
Crimini and dried porcini mushrooms, cream, sherry. For soup or casserole or sauce.
Fried shallots, half pint jar
For your green bean casserole, or for a little savory crunch on anything. Extra points if you save some for long enough to get them into a sandwich.
Pomegranate seeds, 12 ounce jar
Because we actually do love you.
Sherry vinaigrette, half pint jar
The classic, for dressing your favorite greens.
Celery salt, half pint jar
For finishing your bird, roots, or soup.
Compound butter—thyme, rosemary, sage
Sage, rosemary, thyme: for your gravy, for basting your bird, for finishing your root vegetables.
Pie crusts, three
All rolled out and ready to go.
Pumpkin filling, quart jar
For pie, or suitable for baking as crust-free custards, too.
Apples, three pounds
You see where this is going.
Baking spice, two ounces
Your apple pie? It is handled.
Extras: Morell’s levain, for stuffing or sandwiches. If you’d like extras of any other element, let us know in the notes field and we’ll set you up.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
November 6, 2014: Soup
Hello there,
We’re glad to announce a menu for November 6: Soup! Chicken soup, tomato soup, lots of beautiful accompaniments and salads, and even some cookie dough. There are some other things we’re excited about right now, too, that we think you might like to know about:
F.E.E.D:
Farmers Exchange of Earthly Delights is responsible for providing us with much of the Sonoma bounty that fills your crate each time, and they are fine people who really believe in what they do. They have an indiegogo campaign right now to raise money for a new truck so that they can add a delivery day and serve the growing need for locally grown food. There are some very sweet rewards; check it out!
Berkeley Kitchens Open House:
Our beloved kitchen community is throwing an open house on November 14, from 5:00 pm to 7:00. Mark your calendar to come on by 2701 8th Street in Berkeley and taste and see what we’re all up to.
And now, some food for you:
All in (chicken soup and tomato soup): $165.00
Omnivore (chicken soup): $125.00
Vegetarian (tomato soup): $135.00
Classic chicken soup, quart and a half
Young chicken and range hens in a rich broth, aromatic and medically miraculous.
Tomato soup, quart and a half
A creamy, iconic autumn soup, for those cold days that should be starting up any minute now.
Bread dumplings, eight
These contain milk, eggs, and herbs, and are a beautiful comforting thing in your soup.
Roasted autumn vegetables, quart jar
Parsnips, shallots, carrots, and squash.
Tarragon parsley pistou, half pint jar
For dressing up your soups and things.
Beet & apple salad, fennel, walnuts, quart jar
Sweet and earthy, bright and sustaining.
Fried lentils, 6 ounces
We like these as an additional garnish for the tomato soup and/or beet salad, and to snack on.
Braised cabbage, pint jar
Beautiful by itself, and as a start to a thousand comforting fall dishes.
Bread and butter pickles, 12 ounce jar
Because you need pickles.
Persimmon cookie dough, 12 ounces
One of our favorite fall cookies, starring the hachiya persimmon.
Extras this week include Morell’s kid bread, great for grilled cheese sandwiches, and lamb glaze, for your braising and saucing pleasure.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
October 23, 2014: Stuffed
Hello there,
We’re glad to announce a new menu, Stuffed, an extra-pretty collection of stuffed quince, squash, onions and apples, elegant and satisfying for serving to friends or enjoying at home. As usual, we’ll offer them on Square Market for pickup in San Francisco and Berkeley on Thursday (October 23), from 5:00 to 7:30 pm. The vegetarian version contains the squash, the omnivore version contains the quince, and the all-in contains both.
Vegetarian: $135
Omnivore: $145
All in: $175
It’s like this:
Quince stuffed with lamb, pomegranate seeds–four to six halves
About as elementally fall as we can get, with some of the first quince of the season.
Squash stuffed with freekeh, herbs, and goat cheese
Dense, silky winter squash with freekeh (roasted green wheat) and lots of herbs.
Rice-stuffed onions, mint, and spices—four
Onions bring so much to nearly every dish we make. We like to shine a light on them sometimes, and eat them as the tasty, sweet vegetable they are.
Simple braised chard
Winter is coming! Eat your greens.
Ground cherries
Do you know these? They’re also called Cape Gooseberries, or poha. They’re native to South America, look like little orange tomatillos, with the same paper lantern husk, and we think they taste unlike anything else: sweet, rich, and juicy with seeds, like a tomato. We like them as both a sweet fruit and a savory element in salads, and look forward to hearing what you think of them.
Cauliflower and melted leeks
A mellow, sweet, refined preparation of one of our most-loved vegetables.
Pickled peppers
Mini orange bells, pickled with some heat and sweetness.
Cilantro herb sauce
The perfect sauce for all of the above.
Baked apples, currants, and walnuts
Because what is a menu all about stuffed things in the fall, without stuffed apples? These will have butter, too; they’ll be lightly sweet and wonderful on their own, or with cream.
Extras this week include Morell’s multigrain bread, our very hot sauces, and stock of all kinds.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
October 9, 2014: Nosh
Hello there,
How about that early fall heat? Makes you want to take your dinner to the park, or open all the windows and lay out a varied spread of cold things to put onto bread and leaves of lettuce, right? Well, we have something for that: the Nosh menu, with chicken liver and green bean patés, lots of cold marinated vegetables and pickles, and even some local cheese.
As usual, we’ll offer this menu for pickup on Thursday (October 9) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; you can order one on Square Market until Tuesday at 2:00 pm. You can get the vegetarian version, with the green bean paté; the omnivore version, with the chicken liver paté; or the all-in version, with both. If you eat bread, don’t forget to add a loaf of Morell’s pretty Tordu!
Vegetarian: $135
Omnivore: $135
All in: $145
It’s like this:
Chicken liver pate, half pint jar
Smooth and luscious, with notes of wine and sweet onion.
Vegetarian green bean pate, half pint jar
Chunky and rich with walnuts.
Eggplant celeriac caponata, pint jar
With currants and apple cider syrup; sweet and tart and rich.
Roasted marinated shallots, sherry vinegar, half pint jar
A beautiful addition to any salad or snack.
Marinated grilled squash, thyme and lemon verbena, 24 ounce jar
A very right-now thing: winter squash, done like summer squash.
Pickled grapes, honey and rosemary, 12 ounce jar
These are a Potliquor favorite, wonderful with cheeses or other rich things, or on their own, bright and herby.
ODT: oven dried tomatoes, olive oil, half pint jar
We’ve been making ODT since we were line cooks together at Bizou in the aughts; we think you’ll love them as much as we do, for eating on their own, combining with fresh tomatoes on a salad, or having on crusty toast with cheese.
Rye berry salad, olives, cucumber, mint, 24 ounce jar
Refreshing and sustaining.
Cherry belle radishes, bunch
Radishes are amazing right now; these will be great as a foil for paté or caponata or cheese, or on their own with butter.
Breen lettuce, two heads
We love this lettuce for its little gem size, its rich flavor, and for how pretty it is. Crunchy and cool, and great as a toast alternative: put your paté on it!
Local aged cheese, 6-8 ounces
We’ll choose a great cheese for you.
Extras this week include our fiery and delicious hot sauces, and Morell’s Tordu bread, a twisted baguette.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
September 18, 2014: Smoked
Hello there,
We just returned from cooking at a beautiful country lake all this week, where much of the food was done outside, over wood coals, and the harvest moon was a pretty big deal. We hope you’ll enjoy this week’s menu, inspired by campfires and living well. It’s suitable for a dinner party or a few days of good eating, it’s up to you!
As usual, we’ll offer this menu for pickup on Thursday (September 18) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; you can order one on Square Market until Tuesday at 2:00 pm. You can get the vegetarian version, with the stuffed smoked peppers; the omnivore version, with the smoked pork loin; or the all-in version, with both.
Vegetarian: $125
Omnivore: $150
All in: $180
It’s like this:
Smoked pork loin, 1 ½ to 2 pounds
Smoked over apple wood and ready for your sandwich or special dinner.
Smoked stuffed peppers, four
Sweet peppers stuffed with summer vegetables and breadcrumbs (available without breadcrumbs, too—just ask!)
Roasted apples and celery root, 24 oz jar
Fall is coming! Apples are here for real, and we are loving these Ida Reds from Devoto Orchards in Sebastopol.
Cucumber, radish and carrot salad with yogurt and dill, pint jar
A childhood favorite of some of us, cool and crunchy.
Quinoa mac and cheese, quart jar
Have we told you about Edison Grainery? Listen to their mission statement: “We formed Edison Grainery to remove the stigma that only the elite are eligible to eat organics.” We love them, and they make a very delicious quinoa macaroni. We’re excited to bring it to you this week.
Pickled mustard seeds, 4 oz jar
Recently, we noticed that we’ve become dependent on pickled mustard seeds. We think you might like them too, for: vinaigrette, sandwiches, adding to stews, slaws, creamy dressings, and other pickles.
Chicken or aromatic vegetable stock, 24 oz jar
Pretty soon, you might want some soup.
Arrowhead cabbage, one or two
Yes, we are giving these to you because they are so cute. And also because you might want to make some slaw this week.
Brown butter peach bars, four
For dessert with whipped cream, or as fuel on a hike.
Extras this week include our fiery and delicious hot sauces, and Morell’s Kid Bread, for sandwiches.
Thanks for supporting Potliquor!
All our best,
jennifer & laura
September 4, 2014: Seaside
Hello there,
How about some ocean-inspired food for the last moments of summer? We’re calling this week’s menu Seaside, and it’s a good one: fish stew, fig and tomato tart, a seaweed spice for salads and other warm-weather dishes, and lots of marinated vegetables for your table or picnic blanket. We’re even including a sweet: lemon posset and poached gewurtztraminer grapes. Pop them into your bike basket and ride off to the shore!
As usual, we’ll offer this menu for pickup on Thursday (September 4) between 5:00 and 7:30 P.M. in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market. You can get the vegetarian version, with the tart; the omnivore version, with the fish stew; or the all-in version, with both.
Vegetarian: $130
Omnivore: $150
All in: $190
It’s like this:
Fish stew, two quart jar
Full of great seafood from our friends at TwoXSea, including, we hope, clams from the northern coast and crayfish from Tahoe! Fennel and potatoes and citrus, too.
Tomato and fig tart, one tart
With long-cooked onions and herbs.
Sweet pepper mayonnaise, 8 ounce jar
For your stew, or your squash, or your sandwich of any kind.
Seaweed salad spice, 4 ounce jar
We love this for adding salty depth of flavor to crunchy lettuces, fish or tomatoes.
Grilled onions in vinaigrette, 8 ounce jar
Onions are a vegetable! Especially these, grilled and sweet and saucy.
Roasted tomatoes, herbs and olive oil, 8 ounce jar
These are wonderful as the beginning of a pizza, as a salad by themselves, or as part of a marinated vegetable picnic.
Marinated grilled squash, pistou, 8 ounce jar
Thin slices, for snacking or stacking into a sandwich.
Fennel salad, pint jar
Wonderful for piling into your stew or on your marinated vegetables.
Poached grapes, 12 ounce jar
It’s grape harvest season! These are a lovely treat on their own, or with the posset.
Lemon posset, pint jar
A custard thickened with lemon, simple and lovely.
Heirloom melon, one
It’s high melon season, among other things, and we have some favorites to share with you. This will go great with the posset, as well.
Extras this week include chicken stock and lamb glaze, and we definitely recommend getting a loaf of Morell’s Tordu bread this week if you’re getting the stew and eat wheat.
Thanks for supporting Potliquor!
All our best,
jennifer & laura