As you know we recently celebrated our 10th year in business! We have gone through so many changes as people and as a business during our decade of operation. We have expanded, shifted, and re-organized more times than we can count and even successfully weathered the storms of a global pandemic (no small thanks to our amazing community). The Wednesday Night Globetrotting Dinner series has been one of the constant fixtures of this store through it all since our first meal 9 years ago. We are so grateful for the loyal following that has grown with us along the way. However, keeping pace with the demand of the meal every week, year-round, has been difficult to maintain in the midst of all the other responsibilities of the two stores.
With that in mind, we have decided to push the pause button on our dinner series to allow for some much needed rest and time to re-evaluate and scheme up some other creative food directions for our kitchen.
We are kicking off our first PATIO PARTY of the season with LOBSTER ROLLS!
Lobster tossed in lemon-mayo and herbs, served in a toasted bun. Comes with potato salad and greens for $17.99.
Pick up your food in the store (as per usual) then head out to the patio to eat with your neighbors. Blackbird Bar Catering will be serving drinks outside to accompany your food.
Happy Summer!!!!
Slow roasted pulled pork, fried plantains, rice and a zesty lime slaw.
Chicken shawarma (or roasted eggplant), tabouli, Zatar cucumber salad, spiced hummus and pita.
Swedish Meatballs
Pork and beef meatballs with a buttermilk gravy, herbed mashed potatoes and a green salad with beets.
Chicken or veggie curry with cauliflower, peas and carrots. Served with green lentil daal over rice.
4/18/18 - Savory meat pie with ground pork and beef and spiced with cinnamon and clove. Served with lemony smashed potatoes and a seasonal green salad.
4/11/18 - Sweet and spicy marinated chicken thighs or tofu, coconut rice and black beans and a pineapple salsa.
4/4/18 - Mexican sandwich with pulled pork, black beans, avocado spread, crunchy slaw, pickled onions and lime crema. Served on a housemade telera roll. **Vegetarian sandwich can be made without pork.
3/28/18 - Indian Tikka MasalaIndian Tikka (or Chana) Masala and Spinach Saag Classic Indian takeout! Creamy and spicy masala with either yogurt marinated chicken or chickpeas. Served with spinach saag and basmati rice.
3/21/18 - Rice vermicelli noodles in a flavorful sauce, tossed with fresh herbs, sweet peppers, and carrots. Topped with either pork or sticky tofu.
3/14/18 - Rich and creamy pork and chicken stock over Vermont Fresh Pasta ramen noodles, soft boiled eggs, scallions and thinly sliced local braised pork belly.
3/7/18 - BBQ chicken thighs or seitan (vegetarian), crunchy cabbage slaw and our creamiest mac ‘n cheese!
2/28/18 - A spicy Chinese dish of tofu and ground pork cooked in a exotic blend of peppercorns, black bean paste, ginger, garlic and chili. Topped with scallions and served over rice. Vegetarian version made with shitake mushrooms and tofu.
2/21/18 - Flavorful beef meatballs served on pita bread and topped with yogurt sauce, cucumbers, red onion, fresh mint and greens. Vegetarian version with red lentil and bulgur kofta.
2/14/18 - Roasted chicken thighs with a luscious red pepper sauce, paprika roasted potatoes, and migas – a garlicy kale, toasted breadcrumb, and bean mélange.
2/7/18 - Red peppers stuffed with a traditional blend of ground beef, raisins, egg and spices. Served alongside roasted potatoes.
1/31/18 - A classic French recipe from the food icon, Julia Child, recreated. Tender beef cooked slowly with vegetables, mushrooms, herbs and lots of wine! Served alongside roasted potatoes.
1/24/18 - Tender chicken thighs are VT tofu marinated in a sweet sauce of tamari, ginger, pineapple and tomato. Served with basmati rice, pineapple slices and a cabbage slaw.
1/17/18 - Thinly sliced beef and rice noodles in a flavorful stock with lemongrass, ginger and anise. Served with fresh sprouts, basil, cilantro and scallion.
1/10/18 - A rich Thai curry made with local potatoes, peppers, tamarind, and peanut. Choice of tender chicken or VT tofu served over rice.