April 24, 2014: Pie

Hello there,
We’re happy to announce a menu for next week, PIE! We’ve been wanting to make chicken (and mushroom) pot pie for you forever, so here we go. As always, we’ll offer this menu for pickup on Thursday (April 24) between 5:00 and 7:30 in Berkeley and San Francisco; they’re available on a first-come, first-served basis on Square Market.


Vegetarian: $130
Omnivore: $130
All in: $180
A reminder about the version names: Vegetarian contains the vegetarian main dish, Omnivore contains the meat main dish, and All in includes both main dishes.
It’s like this:
Chicken pot pie, 9”
You know the drill. Flaky crust, big pieces of chicken, sweet spring vegetables, gravy.
Mushroom pot pie, 9”
With king oyster mushrooms, all sweet and silky.
Potatoes in butter, 24 ounce jar
We are kind of not messing around, this week.
Carrot and parsnip salad with currants, pint
This is a raw shaved salad. We’ve been having a lot of fun with shaved parsnips in lemony dressing; we think you’ll love this.
From the market: butter lettuce + strawberries
Strawberries just started blowing our minds this week, so it’s time to give you some of our favorite ones; and butter lettuce just goes with this menu.
Buttermilk dressing, half pint jar
We might even call it ranch.
Collard greens, with or without ham hock, pint
We’ll include hocks with all but the vegetarian crates, but let us know if you want something different.
Herb tisane, half pint jar
We’ve been drying herbs for a week for you—bergamot mint, lemon balm and verbena, anise hyssop—this will be special.
Duck + chicken or three onion stock, 24 ounce jar
Poultry for the omnivores and all-ins, onion for the vegetarians, unless you tell us otherwise.
Extras available for ordering with your crate this week include sesame bread from Eduardo Morell, and brown chicken glaze.

Thanks for supporting Potliquor!

All our best, 
jennifer & laura