Tonight was one of those
Yet the evening was not without frustration. Quantities of food were not adequate for the demand, which meant the 86 was posted more often than I would like. When using local ingredients, sometimes the supply is limited, like morels, leaving us with nothing to say other than, “I’m sorry we’re out.”
Were we not committed to the fields surrounding our city, we could just reach in the freezer for another bag of Sysco ready-made-whatever and call it good. But I have to sleep at night, and my conscience would never let me rest if I served something frozen and called it my own.
I’m off tomorrow to a microbrew festival in
With the advent of the Market Meal, we have decided to present a dinner-only menu on Friday and Saturday evenings. What this means is that beginning next weekend, our lunch sandwich menu will no longer be available, so we can focus on our market driven entrees, and provide you with a better dining experience on the weekend.
For those of you who are new, next Saturday, I will troll the Haymarket Farmer’s Market for the freshest, in season produce I can find, and set my evening menu directly from that discovery. I send out an email by around 10am, announcing what we will be serving. Usually we piece together 5-6 courses, available either ala carte or as a pre fixe menu. Service starts at 6pm.
If you want to receive email menus, go to www.breadandcup.com and fill in the form at the top right corner. You’ll be among the first to know what we will be serving.
Don’t call me in the next few days. I won’t answer.