There’s never a more fragrant, fresh, and booming time in the kitchen than in the late Spring and early Summer. Farmers deliver fresh veggies, meats, eggs and cheeses and the cooks put these products to great use! Whether it be for breakfast, lunch, dinner or catering events- they’ve been cooking away. We’ve been so excited to see everyone’s faces in the shop and at events and we hope you like what we’ve made!
The food prepared this week has been beautiful and delicious! Whether it was made for in the shop, for a delivery, or for a catered event, we wanted to share with you some of what we’ve made. If you read to the bottom, you’ll even get a recipe from something Adam made this week so you can make it at home and with your friends and family!
To start, we got Southern with some good ol’ fried okra….
Our cooks made cornmeal fried okra this week! How Southern…
We catered a beautiful 40th Vow Re-newel party…
This delicious and fresh spread was a catered dinner for a 40th Wedding Vow Renewal this past weekend.
And we had some beauties in the case:
Our Roasted Vegetable Lasagna was front and center in the case this week
We featured whole fried local trout in the case! WOW!
Everyday there are great options in our Grab n’ Go cooler for your dinner at home. Here is Chicken Country Captain and Lamb, Veggies & Polenta
We had HUGE deliveries this week:
Emmalee prepares a mountain of meals for delivery. We love delivering meals to your businesses!
We deliver fresh foods to area meetings. Call us for your delivery order! 828.252.1500
And don’t forget about dessert:
Devon holds today’s featured desserts: Almond Pinwheel Danish & Strawberry Rhubarb or Apple Turnovers
We celebrated the most important birthday:
We celebrated Henry’s 7th Birthday on June 23rd!
And as promised, a recipe:
Adam made his delicious ChimiChurri today! Want the recipe? Read below…
(1) bunch mint
(1) bunch cilantro
(1) bunch parsley
(1) bunch oregano
(1) shallot
(2) tablespoons red wine vinegar
(2) tablespoons extra virgin olive oil
salt / pepper
*chop all ingredients very fine – rub on your favorite meat to marinade, or use as a condiment on the side of your favorite dish.
We hope this week has treated you well. Be in touch! – 67 Biltmore Staff
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