News
Sunflowers outside, Sunflowers inside
We still have flowers on the array of sunflowers and tithonia that ring the entrance. Just a few weeks left I imagine. Cecilia decided to compliment the garden with Sunflower cupcakes! A tantalizing treat for the eyes and the palette. Wait until you see what the bakers are planning for Halloween.
What goes up…
Stays up in this instance. A crane delivered the last major piece of equipment needed to open the café. Final electrical and plumbing work is being done as I write this. Recipes are tested and ready to go, staff is being trained… stay tuned, you will be the first to be invited.
Olive Oil Tasting
Join us on Friday, October 5th at 4:30.
The Times ran an article about two months ago about the adulteration of so much of the olive oil being imported to the US and other countries. It seems that much of it isn’t even olive oil!
Field Reichart, founder of the Organic Olive Oil Company, will be bringing Mia Kammann, the grower of Lakeland Olives, from New South Wales, Australia. High altitude, cool climate production has become the signature for Lakeland. In addition to a number of blends, Lakeland also produces very unusual single varietal oils. The taste profiles for these unique products are outstanding.
Field is a bona fide expert in the field. He has made an enviable career out of seeking small, artisanal growers of olives. The farmers he works with sell him the oils directly, which he in turn sells directly to retailers. The direct relationship he has with the farmers reduces the time to get the oil to market, providing retailers like us the freshest product possible.
Come meet Field and Mia on Friday. Taste some exceptional olive oil, enjoy a bit of cheese, meet some of our staff and start the weekend just a tad early – we hope to see you then.
Food
The Ultimate BLT
It’s still tomato time, although the crop is thinning out and some of the earlier varietals are gone. We’ve been enjoying Ozark Trails, Hickory Smoked Peppered Bacon with a warm sliced tomato, bibb lettuce and aioli on grilled sourdough. The bacon is made by a family farm in Arkansas where it is rubbed with a bit of dark brown sugar and cracked pepper. Cook it on low to medium heat to the sugar doesn’t burn, and enjoy. It is a wonderful product.
Another favorite vehicle for autumnal tomatoes are Uli’s pizzettes. He had an opportunity to prepare some in a client’s wood burning oven a week ago, topped simply with a variety of fresh tomatoes, herbs right from the garden, a bit of roasted garlic, Lakeland Olive Oil, and one of Brendan’s favorite cheese – Gouda Parrano, a gouda made with parmagiano cultures. The salty cheese is an excellent foil for the sweet tomatoes and roasted garlic.
Events
“The Game,” Harvard at Yale, November 17th at Noon
Our catering crew is busy with Tailgate menus for Hospitality Village and other venues throughout the area. Some groups favor brunch, with pear and brie stuffed brioche French Toast, Berkshire Ham, slow smoked over night, all natural Turkey Breast rolled with Cranberries, Walnuts and Cheddar and our exceptional selection of breakfast pastries, while others have asked for our authentic Barbeque, including Slow Smoked Beef Brisket, tender, moist St. Louis Style Ribs, BBQ Chicken, and more. Betsey, Laura and Micheal are ready to help you make “The Game” an unforgettable occasion. Call today!
Another idea is to order any of our favorite snack baskets. Choose from the following selections, ready to unwrap and enjoy!
Party Snacks and Hors d’oeuvre:
Enjoy the Exotic
Roasted eggplant, piquillo peppers, marinated olives and artichoke hearts, roasted asparagus, oven dried tomatoes, balsamic onions, with hummus and aioli, and freshly baked focaccia.
Smaller ..... $75..... serves up to 10
Mid Size..... $140 ..... serves up to 20
Bigger ..... $180 ..... serves up to 30
Italian Delicacies
Classic antipasti at its absolute best. A handpicked collection of the best imported and domestic salamis, prosciutto style ham, Reggiano, creamy fresh mozzarella, roasted peppers, marinated olives and provolone, with baguettes and focaccia.
Smaller ..... $100 serves up to 10
Mid Size ..... $180 ..... serves up to 20
Bigger ..... $270 ..... serves up to 30
Double Dips and Chips
La Cuisine’s Creamy Herb Dip and Balsamic Onion Dip served with crispy crunchy potato chips.
Smaller ..... $25 ..... serves up to 10
Mid Size ..... $45 ..... serves up to 20
Bigger ..... $65 ..... serves up to 30
Crisp Crudité
The pick of the market. Fresh seasonal vegetables with Creamy herb Dip and Roast Carrot Hummus.
Smaller ..... $35 ..... serves up to 10
Mid Size ..... $50 ..... serves up to 20
Bigger ..... $75 ..... serves up to 30
Grateful Grapes
Grateful to be rolled in Mountain Blue and then our Bourbon Pecans. Arranged in a cluster on a wicker tray.
Smaller ..... $35 ..... serves up to 10
Mid Size ..... $50 ..... serves up to 20
Bigger ..... $75 ..... serves up to 30
Devilish Dips
Moroccan Carrot Hummus, Tangy Blue Cheese Spread, and Chipotle Pepper Spread with house baked pita and bagel crisps.
Smaller ..... $55 ..... serves up to 10
Mid Size ..... $90 ..... serves up to 20
Bigger ..... $140 ..... serves up to 30
Farm Fresh Fruit
An abundant assortment of berries, grapes, melons, pineapple and more. We use local fruit in season.
Smaller ..... $55 ..... serves up to 10
Mid Size ..... $90 ..... serves up to 20
Bigger ..... $140 ..... serves up to 30
A Superb Selection of Cheese
Artisanal Assortment
Small producers, limited production, carefully selected and ripened. Each basket includes at least four selections, served with hand picked fruit paste, crisps and flatbreads, and garnished with seasonal fruit.
Smaller ..... $135 ..... serves up to 10
Mid Size ..... $220 ..... serves up to 20
Bigger ..... $295 ..... serves up to 30
The Classic Assortment of Cheese
Everyone’s favorites, including sharp cheddar, ripe brie, havarti with dill, and a fresh chevre, served with crisps and crackers.
Smaller ..... $45 ..... serves up to 10
Mid Size ..... $80 ..... serves up to 20
Bigger ..... $110 ..... serves up to 30
Recipes
Quick Summer Supper
Enjoy a quick, easy to fix pasta salad, add a green salad from the case or your fridge, a couple of rolls or a just baked baguette, and you’re set.
Strozzapreti Salad – Serves Four
10 oz. Whole Wheat Strozzapreti Pasta
6 oz. La Cuisine Marinated Feta
6 oz. Traditional Iberico Chorizo
2 oz. Peppadew peppers, chopped
2 oz. Gigande Beans
1 oz. chopped fresh flat leaf Parsley
Additional Olive oil and Sherry Vinegar, salt and pepper as needed
Cook the pasta in salted water until al denté.
Crumble the feta, saving the marinade to dress the salad.
Slice the Chorizo and the Peppadew peppers
Mix everything together, adding additional oil/vinegar as needed.
Enjoy!
Employment
We have a number of positions open, described below. If you are interested in any of them, please email Vicki@lacuisine.net and she will send an application to you to be filled out and returned.
We look for a few key characteristics for every position at La Cuisine:
- You generally smile, are upbeat, open and friendly.
- You move pretty quickly.
- You have an interest in food.
- You want to provide great service to fellow employees and guests alike.
Catering is looking for additional part time waitstaff, bartenders and operations staff. Day and evening shifts are available, both weekday and weekends. Much of the work is in New Haven and on the Shoreline. You need transportation.
The Market is looking for permanent full and part time staff to assist guests at our counters, as well as at the tables when the Café opens.
The Kitchen is looking for prep and more advanced cooks, as well as additional dish help.
© 2007.
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