Springtime Menus
“I Google at least one item on your menu each week ~ Thanks for introducing me to so many new ingredients!”
~Got Lunch? member
Here at Kickshaw Cookery, we are in a constant tangle of menu development, product testing, and recipe tweaking. The onset of spring brings the abundance of Farmers Market produce into the dialogue as well. We truly enjoy menu planning, introducing our diners to less familiar ingredients and thinking of old favorites in a new light. Our Got Lunch? members were treated to the first ramps of the season a few weeks back, as well as the tender stalks of new asparagus. Another lunch included roast porchetta on Hot Bread Kitchen ciabatta with saffron aioli, market contorni, and gently simmered beans with stinging nettle pistou and market broccoli rabe: our idea of an ideal lunch – comforting and fresh, with an element of surprise.
If you think your company would be interested in our Got Lunch? program, send us an e-mail, and we would be happy to set up a tasting.
New Collaborations
This Spring, we were extremely excited about our new relationship with Sunday Suppers, a cooking class/dining experience in Williamsburg, Brooklyn. We had been following their work for a while now, and we were thrilled to be invited as guest chefs for an evening. Bringing our approach to food and meeting them to create a hands-on, tasty menu, we prepared a 5-course plated meal. Our demonstration included making gnocchi, assembling a local apple galette, and making ricotta from scratch.
To see more photos from our class and dinner,
click here. (Photos courtesy of Sunday Suppers.)
Stay in Touch
A private party, a gala event, a company meeting, or a photo shoot – we hope that you
contact us for any of your upcoming catering needs!
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Tags: Gnocchi, Hot Bread Kitchen, Market Meals, Spring Menus, Sunday Suppers
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