Good Morning Chatham!

Only a few changes for this upcoming very hot 4th of July weekend. To help cool you down, we are doing classic Gazpacho. Serve with a few ice cubs along with a glug of olive oil and sherry vinegar and enjoy. Zucchini and yellow summer squash are stars of this week’s salad, joining tender farro, chickpeas, sweet red roasted peppers with parmigiano and olives over mixed lettuces and tossed with an herby vinaigrette. Quiche is filled with tender, sweet zucchini, basil and creamy goat cheese. This week’s lasagne features tomato sauce studded with zucchini, sweet carrots and peas along with fresh basil, ricotta, mozzarella, parmigiano and pecorino. We are roasting chicken, tossing it with its own jus, piling it on a baguette with butter lettuce and cornichon with a swipe of mayonnaise. The vegetable sandwich is roasted beets, smashed cucumber, pickled onion, olives, lots of herbs and garlic-scape goat cheese, but gets a little tweak, ciabatta is replacing the baguette for easier eating.

Keeping a stash of Via Ravioli in the freezer is always a good idea for a quick and delicious meal. Four minutes in boiling water, drain and dress with simple melted butter and parmigiano, or a simple sauce of fresh tomatoes depending on your choice of ravioli. Fresh sweet pea with mint and pecorino, asparagus and ricotta, mushroom and ricotta. The cacao e pepe are very limited, get them while available.

As always, jams and marmalades from Mimi Beaven are available. These jams are small batch and of local ingredients. Start the day with jam and toast, but don’t limit them to breakfast. The jams will perk up any sandwich, accompany roasted and grilled meats, are yummy with cheese and how about topping vanilla ice cream with black currant jam or very red berry!! Tribeca Bakery baguettes and fresh Yundwell eggs are here for you as well.

Michael will be taking your calls beginning at 9am.

Have a lovely week!!