We’re happy to announce our traditional summer fried chicken menu for next week, with quinoa macaroni and cheese (yep, it’s completely gluten free), green bean salad with onion jam and pickled mustard seed, okra and tomato stew, meyer lemon marmalade, crunchy lettuce, buttermilk dressing, and smoky chile paste. Come get it! Invite people over, or eat well all week.
We’ll deliver this crate next Thursday, June 23, between 5:00 and 8:00 pm, to Berkeley, Oakland, and San Francisco. It comes in a regular size, feeding 4 to 8, and a small, feeding 2 to 4.
The vegetarian version contains the quinoa macaroni and cheese.
The omnivore’s version contains the fried chicken.
The all-in has both main dishes, and therefore feeds more people (up to 8 for the regular, 4 for the small).
Questions? Special dietary requests? Get in touch with us! We like to make it work for you.
More about the menu:
Pastured chicken from Marin Sun Farms: lemon brined, sesame dredged, iconic, crispy goodness.
Quinoa macaroni and cheese
Creamy and wonderful—Edison Grainery sells this quinoa macaroni, which we have come to prefer over other, wheat-based ones.
Green bean salad
With onion jam and pickled mustard seeds—a little bit old-fashioned, a little bit newfangled.
Okra and tomato stew
Harbinger of summer, with our own deep tomato conserva and some of the first sweet cherry tomatoes.
Crunchy lettuce, small heads
A cold and crispy foil for everything else.
The classic, with chives and black pepper.
Meyer lemon marmalade
Sweet and tart, for your fried chicken, for your toast.
Smoky chile sauce
We love this for gussying up the macaroni and cheese and the fried chicken both, and for all sandwiches forever.
See you Thursday,
Jennifer & Laura