Tuesday, December 28, 2010
Z&H Kelp Caviar Eggs
4 hard-boiled eggs
4 tablespoons of Kelp Caviar
1 tablespoon of chopped parsley
3 tablespoons of mayonnaise or sour cream
freshly ground black pepper to taste
Shell the eggs, cut them in half, and remove the yolks. Mash the yolks well and mix with mayonnaise, two tablespoons of Kelp Caviar, chopped parsley, and ground black pepper. Put this mix in the egg halfs, and serve it as a salad course. Easy.
Monday, December 20, 2010
Sunday, December 12, 2010
One of our new favorites is Rush Creek Reserve also from Upland Cheese. They have made just one cheese for the last 10 years, Pleasant Ridge Reserve. Now This. With a chalky beige rind, Rush Creek Reserve has a rich, slightly grassy aroma and a mild flavor that hints of smoke and pork. A washed-rind cheese, it is wrapped with a strip of the same spruce bark. It is made from evening milk that was not pasteurized (it is aged for at least 60 days). Aging this style of cheese for so long is tricky, but worth the effort. A great ay to enjoy this cheese is to remove the top of the rind and scoop the cheese with a baguette.
Old and new, both wonderful.
Saturday, November 13, 2010
We are also offering a variety of delicious homemade sides and vegetables. We recommend planning for 1/4lb per serving.
- New England Sage Bread Stuffing, $7.50/lb
- Cornbread Biscuit Stuffing, $7.50/lb
- Sweet Potatoes with Honey & Rosemary, $8.50/lb
- Mashed Russet Potatoes, $6.50/lb
- Creamed Green Bean & Corn Casserole, $8.50/lb
- Sauteed Brussels Sprouts with Pecans, $9.50/lb
- Red Miso Carrots, $7.50/lb
- Cranberry Sauce, $8.50/PINT
Our lovely bakers are also offering 9" pies in the following varieties...
- Classic Apple Pie, $19
- Pumpkin Pie, $18
- Southern Sweet Potato Pie, $18
- Classic Pecan Pie, $23
- Pecan Pie with Rum, $23
- Lemon Meringue Pie, $19
- Apple & Concord Grape Pie, $19
All items can be picked up between 7am-3pm on Wednesday 11/24 (turkeys can also be picked up on Tuesday, indicate preference when ordering).
Call our 47th Street location, stop by either store, or email email@example.com for more information about placing your order.
Thursday, October 14, 2010
We want to sincerely thank you all for your patience - working out the kinks took a couple weeks, and we're still getting everything down to a science, but we're starting to get the hang of it.
Come to 57th for specials, including French Dip and Stroganoff sandwiches, and come to 47th for all your cheese and specialty grocery needs. The rumor (or idea, really) that our 47th street location will be closing is not at all true. We're here for good.
Wednesday, August 18, 2010
Tuesday, August 17, 2010
Tuesday, July 27, 2010
Wednesday, July 7, 2010
Monday, June 21, 2010
We will be having a 'soft' opening initially, which means that we will just unlock the door one day and not have balloons and people dressed as huge sandwiches and cups of coffee (in foam suits, don't think we have not contemplated this). More information to come.
Finally, the 'Marty' sandwich shirts are available for purchase. We love them, there is just something wonderful about an eggplant, a DeLorean, and a guy in a puffy vest.
Wednesday, May 12, 2010
As many of you know, we have, for the most part, self-financed Z&H up to this point. It has been creatively rewarding and challenging, but it has given us the ability to craft a business built around the idea of quality, value, long-term success. As we close in on the opening date of the 57th location we have looked at the idea of bringing aboard a few investors that would be interested in coming along on our adventure. Hyde Park is the community we choose to live and work in and we know our neighbors value of the worth of quality neighborhood businesses, a goal we work toward achieving each day at Z&H. Something that people often overlook when they visit us at the MarketCafe, is that we currently employ 15 people (10 full-time) and will employ more than 30 people when we open on 57th Street.
If an interest-bearing investment in Z&H is something you would like to know more about please contact Sam or Tim at the MarketCafe, or send us an email at firstname.lastname@example.org.
Finally, the long anticipated 'Marty' Shirts will be arriving soon. We sold out of the 'Pig on a Pretzel' shirts quickly and we think the 'Marty' shirts are even better. Remember, .1.21 gigawatts of deliciousness is the right amount of deliciousness.
Tuesday, April 6, 2010
Saturday, April 3, 2010
Tuesday, March 30, 2010
Tuesday, March 23, 2010
That is the entire review. It is the only review that "Mika A" of "Chicago, IL" has ever posted about anything ever in Chicago. They have no strong feelings about anything that has ever happened to them other than a seemingly singular experience in our store. This seems doubtful to us. We would love to know the details. This is the reason we feel people should not put a lot of faith in sites like Yelp and other review sites. Listen to your friends, visit yourself, listening to angry strangers with hidden agendas is probably not the best way to choose a delicious sandwich, beverage, bottle of olive oil, or jar of spice.
We hope everyone has an excellent day.
Wednesday, March 17, 2010
"An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature."
Wednesday, March 10, 2010
Broccoli will last up to a week in your refrigerator. Tip, keep your broccoli heads wrapped loosely in a plastic bag in your vegetable drawer. Don't keep it in an airtight container, it will go bad faster.
If the option is available, try to buy Brussels sprouts on the stalk. They will stay fresh longer on the stem, and can even last up to a month if kept in a cool, dry place. Trick, they will also last in your fridge for 7-10 days in a closed plastic bag to slow their respiration.
Chard & Spinach
Chard is best kept unwashed and dry in a sealed plastic bag or container in your refrigerator. A sturdy green like chard or kale will last up to two weeks, but more delicate greens like spinach will only last a week.
It is hard to use an entire head of garlic at once (not for everyone, but some) . Remember to keep them in a cool, open, dry place. Unpeeled garlic can last up to 3 months if properly stored. Trick, if your garlic starts to sprout green shoots, simply cut off the bitter green part before you start cooking.
Mushrooms can be difficult to store since they benefit from cool air circulation, but can also dry out or suffocate easily. Tip: store them in a paper bag in your fridge; they will last 3-5 days.
You've probably heard never to refrigerate tomatoes and the reason is that your Fridge will rob them of any flavor. If you absolutely must refrigerate, let your tomato sit and return to room temperature before using, it will help restore any lingering flavor. Trick, if your tomato is under-ripe, try storing it in a paper bag stem side down for a few days to accelerate the ripening process. Storing them stem-side down will also help maintain that the taut skin of a healthy tomato. If your tomato is on its last leg, for goodness sake, make chutney or salsa.
Sunday, March 7, 2010
"The Bay of Fundy pushes over 100 billion tonnes of water every tide - more than all the freshwater rivers and streams in the world combined."
Now lets enjoy some cheese.
Monday, March 1, 2010
read more about this fantastic movement here:
Wednesday, February 10, 2010
We are already thinking about spring vegetables.
We have also been making some changes to our product mix at the 1126 East 47th Street location, identifying and bring in additional excellent local and regional products. We also have a line of classic American made bitters coming soon. They have been on our training table since we were kids, and now we will be able to share them with everyone.
Tuesday, January 5, 2010
Come in and try this subtle wonder.