Vegevore shares are Back! And Saturday Brunch at Anthony's in Somerville.

Hello Lovelies!

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! 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. (If you do eat gluten, the reviews on our sticky buns have been off the charts.)

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 http://cuisineenlocale.com/

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

Welcome August, Happy National Watermelon Day, and an upcoming schedule adjustment!

Happy August, everyone!

Do you know that tomorrow, August 3, is National Watermelon Day? As soon as I found out about that, I had to veer from my original plans and put my chilly, refreshing watermelon soup on the menu in honor of this festive day!

Please enjoy this wonderful new, fresh menu! Place orders throughout the weekend for delivery on Tuesday, August 7.

I have important scheduling news: This coming week, I will still deliver on Tuesday, as usual. But starting the week after, I am trying something new! Starting with Monday, August 13, I am going to try delivering Mondays, in the morning! Yes, starting with the menu after this one, you should actually receive your food before lunchtime on Monday! We're going to try it out and see how it works. Any and all feedback is always welcome. I am especially interested in how early I can actually deliver to your home/office/classroom, and if you have a location change coming up as the weekday and time change, and the start of the school year approaches!

Thanks so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

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SOUP:

Raw Watermelon Ginger Soup! A touch of spice balances the sweetness of the melon in this chilled soup. $6

PLATES:

Carrot Ginger Nori Rolls! The original recipe, with plenty of fresh raw veggies, cilantro, and a handful of nuts and seeds. Local carrots are coming in all sorts of crazy colors right now, so don't be surprised if you see a touch of purple mixed in! Rolled up with spinach and nori. My favorite! $12







Summery Black Bean Chili with fresh local corn and tons of local veg! Served with brown rice. $11


Muhammara! This middle-eastern style walnut dip is traditionally made with roasted red peppers, but I am offering an even-healthier, just as scrumptious, raw version! Kissed by fragrant cumin and a splash of lemon juice. Served with crunchy veggies to dip. $12

Roasted Farmers Market Medley! All kinds of fresh, local veggies. What will make an appearance this week? Only the farmers know for sure! Served with millet and crunchy pepitas. $11


BAKERY:

Chocomole! There is nothing I love more than avocados, unless it's this rich, raw, vegan chocolate pudding made from avocados! With a dollop of agave vanilla cashew creme. $10

Pumpkin Spice Muffins! Yum! $10 half dozen, $18 dozen

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Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat/fish, dairy, or egg ingredients. I do not use any peanut or soy ingredients. I do not use wheat or gluten ingredients.

I DO use tree nuts, seeds, coconut, non-gluten grains, and lots and lots of fruits and veggies; local and/or organic when possible. Some sensitivities I'm aware of in our midst are listed below, but it is not an exhaustive ingredients list. I try to avoid cross contact between nuts and non-nut dishes, but please know that nuts are present in the kitchen. Please remind me of your sensitivities when you order. Thank you!

NUTS and SEEDS: Soup: No nuts or seeds. Nori rolls: do contain assorted nuts and seeds: cashew, almond, and sunflower. Chili: contains beans, but no nuts or other seeds. Muhammara: contains walnuts. Veg medley: I can leave off pepitas. Chocomole: I can leave off cashew creme. Muffin: I can leave out nut milk on request; contains flax.

GARLIC: I can leave raw garlic out of muhammara and nori rolls. There is some cooked into the chili. Not present in anything else this week.

RAW: Choose soup, nori rolls, muhammara, and chocomole.

SCD/Grain Free: Choose soup, nori rolls, muhammara, veg medley without the millet, and chocomole.

ACD: Soup is all fruit, so a good choice in stage 2 and beyond. All entrees are great choices, all stages. Chocomole is fruit sweetened, so choose in stage 2 and beyond if you tolerate dates and cacao. If you don't tolerate agave, simply omit the cashew creme.

HONEY: Not present this week.

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Upcoming opportunities to see me elsewhere: This coming weekend, I will be working at a Cuisine en Locale event on Martha's Vineyard. We'll be at Morning Glory Farm, cooking it all up locavore-style! http://cuisineenlocale.bigcartel.com/product/once-mv-field-to-table-at-morning-glory-farm

The following weekend, celebrating tomatoes in Brooklyn! http://cuisineenlocale.bigcartel.com/product/once-brooklyn-alottatomata

Someone recently asked me an important question about gluten. I often work events where gluten ingredients are used, I cook occasionally at the restaurant, and I cook every week as the Head Vegevore for ONCE a Week at Cuisine en Locale. The big question is: Do I keep separate, GF dedicated tools and space for Rather Crafty? The answer is a resounding YES! At CeL, I use CeL's kitchen and tools. Same goes for the restaurant. I always shower and change clothes after leaving those kitchens and before entering the Crafty kitchen. I even have gluten-kitchen-shoes and non-gluten-kitchen-shoes! The gluten in the CeL kitchen stays in that kitchen! I don't track it back to Crafty Land with me.

Here in Crafty Land, I keep my tools and equipment as free of gluten ingredients as is physically possible. Earnest has celiac disease, so going GF was an important step for us to take as a family. I've carried that level of care into my business! Crafty Land is also free of soy and peanuts (I'm allergic) and all animal products (except for raw honey, used with respect and care, and in only a few recipes.)

Some of you have celiac disease, or are otherwise sensitive to gluten. Some are vegetarian, vegan, or have other dietary sensitivities. Some of you are full-on omnivores with no sensitivities at all! I don't discriminate. I just want everyone to enjoy food that is amazingly awesome, fresh, beautiful, delicious, safe, and reasonably priced; all at the same time!

See you all soon!

Much love,
Chef Mary

Your dinner. Tonight!

Check it out!

It's an amazing 10 course meal. Tonight. All local. I've been baking like a madwoman for it, and after I finish this post I'm heading back into the kitchen to prep some beautiful green kale.

(This isn't a gluten free or vegan event, it's for my other awesome job at Cuisine en Locale!

http://www.cuisineenlocale.com/home/39-general/121-once-on-a-whim

Or just call JJ, the mad genius behind the whole ONCE phenomenon.

617-285-0167