Pretzels for the Super Bowl

Zack is a recent Culinary School graduate. He taught the staff to make Pretzels for the Mission's Super Bowl party.  

While Zach was poking around the Walk-In, he found a couple of gallons of Cream. He whipped up a batch of butter for Monday's biscuits. 

January Guest Chef

January's Guest Chef was Award Winning Chef James from the Pig and the Pickle!   Well I am no longer the Guy's favorite Chef. 

James made a Beef Stroginoff with beef AND venison.   REMARKABLE. 240 diners enjoyed  a carefully prepared meal.  

Our interns got so much out of the night. 

Thank you Chef James!

I hope everyone will visit Concord's Pig and Pickme for a remarkable meal!  

P.S.  The Sunday Brunch at the Pig and the Puckle can not be beat!

Martinique Curry

Martinique is a magical Island in a sea of magical Islands!  This French Speaking Caribbean island has the most amazing cuisine that is influenced by the French, African  and East Indian residents.

Today the staff produced a truly remarkable Chicken Curry.  The spices where HANDGROWD by Chef Mark. The Curry was full of dark Chicken meat, coconut milk, potatoes, butternut squash onions, bell peppers, Scotch Bonnets and other seasonal delights. 

C'est si Bon!

Escargot!

The Kitchen is a place of learning.  Steve prepared a plate of Escargot!  The kitchen staff enjoyed them.  

Our Menu for the Week

Monday

    Lunch

Pizza

   Dinner

Chicken Piccat with Milanese Sauce

Tuesday

   Lunch

Stir fried pork

   Dinner

Poulet Chasseur

Wednesday

   Lunch

Chicken Mole

   Dinner

Pasta with Calabrese sauce

Thursday

   Lunch

Gumbo

   Dinner

Curry

Friday

   Lunch

Tuna Salad. House made dressing

   Dinner

Sweet and Sour Pork

Now this is what we have planned.    We never know what we will be getting in!

A Portuguese Meal!

Bacalhau a Formes da Sa 

Codfish with potatoes, onions and boiled eggs!  Our friend Marco showed us how to make the home town favorite.  

House made Vinegar and Hot Sauces

We make as much pantry items as possible at the mission.  Hot Sauces, mustards and even vinegars.  We cook gallons of toato sauces.  Preserve lemons and dry herbs. 

We do this for a number of reasons.  This is a way of preserving seasonal produce. We are able to teach new techniques to our students.  And lastly the stuff we make taste so good!  

Our dinners love the condiments that we make. They will devour them. For example we will go through two gallons of our hot sauce in a meal.  These hot sauces can take six months to ferment and age!

House made Tartallini!

The guys out did themselves today!

House made Butternut Squash Tartrallini with Sage, preserved Lamon Brown Butter Sauce.  Brinned, grilled Chicken Breast with a Gremolata of parsley, garlic and preserved lemon.  

Stepping up Breakfadt PART TWO!

Steve and the First shift are doing an outstanding job EVERY morning at Breakfast.  

Tourtière

Tourtière 

We made 20 pork pies.  Served with Quebec Carrots. That is carrots in a butter maple syrup sauce!   

Pesto Pizza with fresh Mozzarella

House made pizza.  Fresh mozzarella, pasto and dough.