Busy Bees

We have hardly had a moments rest.
Shop Party was another success, we made the mistake of only making enough food for 150 people and we sold out after only two hours! We were able to buy ourselves a new point and shoot camera with our earnings! You have beautiful food photos and (hopefully) more frequent postings to look forward to!

We have been busy working one event after another, and we are loving it! This week started off right with an incredible show at the Arlene Francis Theater. We were hired to make dinner for the touring bands, Why Are We Building Such A Big Ship?, Y La Bamba, and Dark Dark Dark. Our local heroes Odd Bird played too and the show was fantastic.

We made mini calzones and a roasted carrot and barley salad.

The highlight of the evening for me was Dark Dark Dark gushing over the "best carrots they have ever had" from the stage. I'm still excited about it!

Next up a Birthday bash! We have been hired by the wonderful folks at Oak Hill Farm to cook for a 50th birthday party!

Photo by Zohn Mandel

In the meantime, I hope Nick and I will get a chance to have some delicious spring time dinners to share with you. Thanks for continuing to read and support.

Up 'til Now and for the Future!

Spring has brought good fortune and lots of work to us.  We have been quite busy lately with Born and Raised, and it feels great to make our pleasure into a small business.

First there was a local show featuring our good pals Odd Bird.  We made Macaroni and Cheese with sweet peppers, caramelized onions, and bacon, and Golden Beet and Citrus Salad with fresh greens and toasted pine nuts, and we got a great response (and sold out, which we were quite pleased with).

Next there was a wedding at the newly-restored DeTurk Round Barn, for which we prepared two types of ice cream: Malted Milk, which is the best ice cream we have ever tasted, and Coffee (using Ecco beans roasted just blocks from the wedding locale).

Next up is Shop Party at the Arlene Francis Theater.  This is a really incredible event featuring local artists, craftspeople, and small businesses, and we are really looking forward to spending time with (and making good food for) everyone who will be there.  Our menu for that day is a surprise, but it will be, as always, locally sourced, well-made, and delicious.  We'll also have preserves on-hand (Gwen just made some fantastic Lemon Curd) and some other goods.  We will be happy to see you there.