Sneak peak of our Thanksgiving Veggie Boxes! Eat local and support youth this Thanksgiving by purchasing a Veggie Box from @millvillagefarms! For $15 you’ll get a big box of kale, collard greens, lettuce mix, scallions, beet greens, cabbage and stuffing herbs delivered to your home or office! Order by Nov. 20th! Only a limited number available. Email email@example.com to reserve your box today! #yeahthatgreenville#eatlocal#growingfood#growingjobs
We are looking forward to another year of being a part of @waltermagazine Celebrate the Season event ❄️@merrimonwynne November 29. Grab your best girlfriends and come by for a wonderful evening filled with holiday shopping and cocktails 🍷🌲💫
Way behind on posting 😱 last week in #Lisbon this dish- can you guess what it is?? Hiding in the middle under onions and egg is #bacalhau - a must in Portugal! Combined with fried thinly sliced potatoes. Interesting combo egg and fish 🤔
Beautiful Charcuterie Platter put together by @kailee_duggan for the Scarlet Black and White Party! She is truly an artist! One of the many thing The Fig Catering can do. Tag a friend you would eat this with!
Fall bounty delights found here at @farmshopca - plus a special Thanksgiving menu on offer for you to order this year. Make your holiday table even more wonderful with organic, local, chef-driven sides and pies - link in their bio! #BrentwoodCountryMart
I fell in love with fine dining in college. I had applied for a job with Herman Miller at their Marigold Lodge out on Lake Macatawa in Holland and worked there my freshman semester every weekend. Our training was so extensive that it was weeks before I was even allowed to serve bread. Our dress had to be impeccable, our knowledge of wine comprehensive, and our table settings flawless. We were serving meals to bajillionaires and business liaisons who flew in on private jets. Some of them didn't speak English as their first language and so our only way to connect with our guests was through food and the experience we created. For them, dining at Marigold Lodge was their first impression of Herman Miller as a company. Unlike our table settings, I was never flawless. I always broke the cork on $200 bottles of wine, usually overfilled water glasses onto suede suits, and broke more than my wages in antique china.
I lived for those nights. The staff meeting where we would go over the menu course by course. Polishing silver with blues or jazz playing on the stereo. Lighting all the candles as the sun set over the lake. The way the night would just start getting more fervent and the kitchen would start to feel like a steam sauna and chef would be barking at the expeditor that the sauce was going to be ruined if that plate wasn't sent right the fuck now. About the time the guests in the round room would start lighting their cigars and sipping their digestif, we'd be in the kitchen and fill our bowls for the best meal a college kid eats all week, the staff meal.
Ten years later, and I found myself new to Leelanau County, not knowing anyone and responding to an add I saw on Instagram for summer work with Epicure Catering. There are not enough good things I can say about the creators of this team and the people who come back year after year to be a part it. No one else in the county can give you the experience of eating a meal on a 120 year old farm in the ripe of summer. They do, and it's with nothing less than the whole of their passions. Cheers to celebrating our season last night together and 15 years head, hands & heart strong. #YesItsJustAsPrettyInRL#Repost
This Fall Root Salad with shaved beets, radishes, carrots, chicory mix, Essex feta, La Quercia speck, candied spicy pepitas, & mustard vinaigrette is one of the new grab and go lunch options at @fisherscheeseandwine - stop by and fill up on health! #MarinCountryMart
Does anyone else prefer to eat their smoothies from a bowl instead of a cup? Even if my smoothie isn’t thick I’ll still choose a bowl over a cup any day💁🏼
With that being said,
here’s a hormone balancing smoothie to kick off your weekend!
1 small banana
Juice of 1/2 lime
1/2 cup of fresh or frozen raspberries
1 tsp maca powder
1 tbsp hemp seeds
1 pinch of cinnamon
1 cup filtered water
I’d say @momma_ds_kitchen cleaned up at the @indywfmkt today!
SO MANY delicious treats from the markets today! Full disclaimer: I MAY HAVE inhaled the chocolate croissant immediately following this pic. @hintonspigchips @batchno2 @risincreekcreamery @muddyforkfarm @indywfmkt @rarecutsmarket @ameliasbread #eatlocal#buylocal#indianagrown#mommadskitchen
Over 151 beer choices, award winning pub food, college football and a patio to compete with the best of em! See us for your favorite games or pre/post Jingle Bells & Beer!
The only "meat" this #vegan * will ever eat! 😜😋🤤 (*vegan and #vegan are similar but different) Though a former cheese addict, consuming meat has always (and probably will always) been strange to me... I've explored many different perspectives and conversations about this (and will continue to!) and I simply don't accept that consuming death gives us life, even if it was previously life and even if previous humans did eat it. How do YOU feel when you see roadkill vs when you see a fruit or vegetable garden? I'm slowly learning not to care so much about the decisions and opinions of others, and respect them for making their own choices. I don't believe the whole world going completely vegan will save the environment - I DO believe people focusing their diets around plants and especially on eating locally will make an enormous difference. Finding that balance between owning my own beliefs and respecting the beliefs of others... food is such a beautiful metaphor to learn with ✌🏼🙏🏼❤
What are you letting go of today?
ATTN @cava fans 🚨 We’re giving away 5 FREE lunches to CAVA Union Square and some delicious swag for our first #USQHoliday giveaway. Share your holiday 📸s in #UnionSquareNY with #USQHoliday to enter to win by Monday. Enter every week to win a new prize from a local business. Details at USQHoliday.nyc.