Randy + Gina here! Y'all, this week we have a really fun menu for your Thursday supper. We're cooking at Richmond Community Kitchen every Thursday in March, then we're taking a beat to visit family in April. Order while you can!
To celebrate St. Patty's day, we've got a patty for you- from Jamaica, by way of Jamaica Queens, NYC :)
This one brings Randy back to the pizza shop next to Susan B. Anthony Junior High on Hillside Avenue,
where he was an after-school regular. Initially there for the pizza, he was tipped off by the guy at the counter-
"Try the beef patty, coco bread and cheese"
Yeah, it's a sandwich on a sandwich. It's special. He tried it once and added it to the rotation. We're making it vegan with our housemade, no-preservatives, purely veggie "meat", and strongly recommend ordering it with mozzarella as Little Randy did. St. Patty's, we're making patties.
Staying with us this week is the Bambino focaccia slice, a heavy-hitter inspired by Philly-style Italian pork sandwich-- slow-roasted Maple Wind Farm pork, broccoli rabe + sharp provolone. We also brought back Rancho Gordo two-bite gigante beans! This time in Tuscan Ribollita, a delicious tomato-fennel-based soup with greens.
* See the whole menu and preorder today at http://www.supcongustovt.com *
An update on our focaccia slices- we've started baking with Vermont-grown and milled Nitty Gritty Grain Co. flours and Couching Lion Sugar Farm maple sugar. We intend to increasingly utilize local products for SUP con GUSTO, which will require some cost adjustments to the menus you see. In order to absorb this cost without asking more from you, we have cut the size of our slices by appx 8% and have dropped the price per slice to reflect this change. This may be barely perceptible- our slices remain honkin' big- but we want to be transparent, as we believe in supporting our local agro-economy and want to keep bringing you strong value for your buck. Happy to field any questions/comments about this change, or if you can recommend a local producer you love, we're all ears!
Thank you for chatting us up in your circles- you're helping us grow!
Gina + Randy
Neighbors + Friends! Randy and Gina back again to say hello- still here cooking up supper Thursday nights for takeout at Richmond Community Kitchen. DELICIOUSNESS abound on this week's menu- including a fresh and colorful salad, vegan three-bean chili with jalapeño cornbread, a new focaccia slice starring Maple Wind Farm pork, and berry-licious oat bars with Maine Grains oats. Check out our full menu for this Thursday 3/10 and order straight from the website with our improved interface!
While you're perusing your Thursday menu, consider subscribing to our weekly email, which includes menu drop alerts as well as new recipes we've added for your home cooking pleasure. The latest- Mom's Healing Soup! Check it out on our page of RECETAS (aka recipes :) )
Our vision is one of connection and support for our community of farmers + producers, and we are excited to continue bringing our sourcing closer to home. Looking forward to announcing some tasty new partnerships for the Spring, and more ways to snag your slices- SUP with us and stay tuned: