News
Spring arrives in the next few days, and with it the hope that it will signify not only lengthening days and a bit more warmth, but the renewal of our economy and general well being. It has been a hard winter in so many respects. We sincerely appreciate your continued support.
We have been working throughout the winter to focus our efforts on providing our clients and guests with value, while maintaining our focus on full flavored foods and caring service. In many areas we have been able to reduce our prices by working closely with our vendors, and creating menus throughout the Café, Market and Catering that have allowed us to be more efficient in the kitchen as well. We remain committed to serving the same full flavored all natural beef and chicken that you have come to appreciate, and are constantly looking for additional products that reflect our approach, while helping us reduce costs wherever possible.
We all have to eat, and good food provides so much more than just nourishment for the body. A simple yet well prepared dinner nourishes all at the table in a way that nothing else can. It brings us together and provides a pause in incredibly hectic days. There are always options for you from the Market, and I will be teaching our 20 Minute Miracle class on May 7th. There’s nights when it’s dinner, and there’s nights when what you need is the 20 minute, 2 pot miracle. There may be a few openings left for this class as you receive this.
In this spirit, Blue Plate Specials, renamed Stimulus Selections, will return next week. Other exciting new ideas will follow.
Food
Sample La Cuisine’s Easter and Passover Desserts
Friday, March 20th, 2pm – 6pm, Saturday, March 21st, 11am – 3pm
Meet Sarah Meyer, our new Pastry Chef, and sample our Spring Holiday Desserts. Sarah recently joined La Cuisine to head the pastry team, bringing a wealth of experience with her from the kitchens of Aux Delices in Darien, and other restaurant and catering positions in Fairfield county.
A graduate of the CIA’s Baking and Pastry program, Sarah couples extensive knowledge with a genuine passion for full flavored pastry, be it our new Ham and Gruyere Croissant or the exceptional items on the Spring Holiday Menu she will be sampling Friday and Saturday.
Stop in, have a taste, and say hi to Sarah. We look forward to seeing you.
Easter and Passover Dessert Menu
Please order Passover desserts by Saturday, April 4th, and
Easter desserts by Wednesday, April 8thSpring Fruit Pavé
Three layers of light genoise layered with a berry mouse, and lemon mousse.Chocolate Strawberry Cake
Two layers of our wonderful chocolate buttermilk cake, with a layer of freshly whipped cream and strawberries in the center, topped with deep, dark chocolate ganache.Orange Poppyseed Cake
A family favorite – a delicious poppyseed cake infused with orange.Key Lime Pie
Tender, flaky crust filled with key lime, topped with meringue rosettes.White Chocolate Mousse in Chocolate Tulip Shells
Topped with Fresh Berries – individual dessertFlourless Chocolate Tart
Dark, extraordinarily rich, delightful.Chocolate Dipped Matzo
It isn’t Passover without it.Flourless Coconut Macaroons
Some dipped in chocolate, some not.Carrot Cake Cupcakes
Topped with Cream Cheese Frosting (of course) and Marzipan Carrots!
Easter Brunch Returns to the Café
Sunday April 12th brings the return of our Easter Brunch. (See our menu below.) So many of you joined us last spring, we were nearly sold out. The menu is a blend of traditional favorites as well as some new ideas. We will do four seatings, at 9:30 AM, 11:00 AM, 1:00 PM, and 2:30 PM. The cost is $22.50 for adults with a Complimentary Mimosa, and $9.95 for children 12 and under.
Make Your Reservations Today
(203) 488-7779!
Easter Brunch
Complimentary Mimosa
Fresh Fruit Salad
Scrambled Egg and Omelet Bar
Eggs Benedict
Cappuccino French Toast
Blueberry Buttermilk Hotcakes with Maple Syrup and Whipped Cream
All Natural Bacon
Uli’s Poached Salmon
Apricot Mustard Glazed Ham
Roast Leg of Lamb with Two Chutneys
Crispy Potatoes
Penne Pasta with Ben and Luis’s Organic Marinara
New England Clam Chowder
Bagels, mini muffins, scones,
sticky buns, fruit focaccia
Flavored Butters and Cream Cheeses
House Salad with choice of dressing
Assorted House Baked Miniatures for Dessert
Coffee and Tea Included
One Beverage per Child
Events
Spring Cleaning – Save 30%
I know, you’ve been waiting all winter for the Market’s annual Spring Cleaning Sale. Take 30% off every item on our shelves. There’ still a few bottles of Katz’s December organic olive oil, some truly exceptional vinegars, Mrs. Meyers household supplies, and more. Help us make way for some exciting Spring arrivals.
Cooking Classes – Part Two
The cooking classes have been great fun. We appreciate the tremendous response, and hope you have enjoyed the classes as much as we have. Hands on, in the kitchen with Uli, Brendan and Alena, and then to the table to enjoy a dinner the class created. Appropriate stress reducing beverages provided upon entry. The full schedule follows:
Thursday, March 26th: Stocks, Soups & Sauces
Stocks are the building blocks of so much good food, the essence of flavor. A freezer with a couple of pints of chicken, beef or veggie stock is truly your friend. Stocks can be used to make a quick soup, a pan sauce to accompany a sauté, or as the base for the traditional “mother” sauces that provide deep, comforting flavors.
Thursday, April 9th: HEAT!
Cooking is about confidence, and nothing will give you that level of
confidence quicker than an understanding of how and when to apply heat, and the results different techniques provide. Sauté, Sear, Roast, Poach and more. We will also talk about different pans and utensils to make working the hot line a pleasure, not a problem.
Thursday, April 23rd: The Art of Breakfast
Omelets, Sticky Buns, Pancakes, Bacon and more will grace your weekend table after this no stress approach to America’s favorite meal. Breakfast needs to be relatively quick, not too many ingredients, and done without stress. We will prepare the Café favorites as well as some family treasures. Put the coffee on, fire up a griddle, open the paper, and enjoy.
Thursday, May 7th: Cooking from the Pantry, The 20 Minute Miracle!
Sometimes there is simply no more than 20 minutes to get dinner on the table, and you ordered out last night. Cooking at home can be fun and easy if you have a pantry stocked with all the basics that keep you from running to the market every day. We will show you what we keep in our pantry as well as give you tips and tricks for spending less time laboring over dinner. You will also cook simple, weeknight recipes such as Spicy Black Bean Soup, Crispy Chicken Parmesan with Homemade Marinara, Thai Red Curry with Beef and Eggplant, Gemelli Pasta with Peas, Lemon, and Black Pepper.
Thursday, May 28th: All About Lobster & Crab
($15 Surcharge)
Lobster and crab are amazing ingredients–you can steam them and eat them with melted butter, or you can make a wide variety of dishes with them using the shells to make a fantastic stock for sauces. We will show you how to get the most from these very special crustaceans.
CALL (203) 488-7779 to place your reservation.
© 2007 – 2009.
Published as often as time allows by Ben Bloom and La Cuisine Café • Market • Catering.
All articles written by Ben Bloom unless otherwise noted. All photos copyright Ben Bloom unless otherwise noted.
La Cuisine Café • Market • Catering
750 East Main Street
Branford, CT 06405
email:
Phone: 203.488.7100
Fax: 203.488.7144