It's been so long since we spoke. How are you? I hope you have been well. I've been busy!
As many of you know, I work
full time at Cuisine en Locale. We're an all-local catering and meal delivery service. Recently, we opened up a full-service event hall which is awesome! We took over the old Anthony's Function Hall at 156 Highland Ave in Somerville. We are now officially fully open, and we're cooking up some really exciting new projects that I think you might be interested in!
First, the Vegetarian Share is back! If you have thought you might be interested in our ONCE a Week meal delivery service, but you don't eat meat, this might be just the ticket. We do all the cooking and bring you a nice big bag of awesome food, any Tuesday you like! I am so excited to share that we've revived the Vegetarian version! It now sits in a place of honor, right next to the Omnivore version. It is not entirely gluten free, nor entirely vegan, but we are careful about cross-contact and there will be some items that fit each bill. If there are some folks in your household who are vegan and some who are ovo-lacto or omni, this could work. If there are some folks who eat gluten free and others who don't, this could also be a great choice. If even being cooked in a kitchen where gluten is present gives you difficulty, then unfortunately it might not be the right fit. It's not like the old days when I had a fully gluten free environment to work with, but it is amazing and wonderful food, different every week, and always made from scratch using all local ingredients. If you're interested, email luc@enlocale.com We actually still may have a share left for delivery tomorrow, but please move quickly before it sells out!
Second, we're offering weekly
Saturday brunch! We use gorgeous, farm-fresh, local ingredients to make
all kinds of brunch favorites. Most items are or can easily be
vegetarian, and there are a few great vegan items too. Many menu items
are free of gluten ingredients too, or can be made so easily. Again, we
do use gluten in some dishes in our kitchen here, but we are careful
about cross-contact. My favorite vegetarian and gluten free dishes
include the P.O.P. (Pile o' Potatoes) - roasted potatoes, sauteed
spinach, cheddar or bleu cheese, and poached eggs (great with a dash of Alex's Ugly Sauce), the Fratine (crustless quiche) of the Week; and the
Mess in a Cup - flourless Taza chocolate cake with vanilla marscapone
whip and chocolate ganache drizzle. (Just ask to skip the oat biscuit
that often garnishes it if you're GF - the cookie isn't GF but the rest
of the dessert is.) Vegan sides which can make a great meal all together
include roasted potatoes, spinach, kale salad, and most of the tasty
beverages. There is definitely a whole lot for omnivores too! If you do eat gluten and dairy, the reviews on our sticky buns have been off the charts. Did I
mention we have a full bar? We actually have two full bars. We serve
brunch every Saturday from 10 - 3, and there's live music from 11 - 2. Third, we have some great events coming up, including a monthly comedy show, regular movie nights, and a lot of GREAT rock shows and other concerts. If you want to stay posted about these sorts of events, please email me back and I can add you to our weekly newsletter mailing list. You can also check our newsletters and blog posts at our website.
Finally, I'm teaching a bunch of classes! I've been teaching at the Boston Center for Adult Education and at Brookline Adult and Community Education. I'm teaching a basic vegetarian cooking skills class next Tuesday evening, 3/25. I have a few more baking classes coming up too, both gluten and GF. In Brookline, I'm planning a GF cooking and baking series over the summer. This spring and summer, you'll find me hosting locavore events at Anthony's, teaching classes in Boston and Brookline, and also at lots of farmers markets, both selling and shopping.
Thanks for reading, and have a fantastic afternoon!
Much love,
Mary
