Thursday, May 13, 2010

Pop-Up General Store next Wednesday, May 19th

Hi there!

We wanted to let you know that we'll be
popping up next Wednesday, May 19th!

Due to popular demand, we'll be offering
Boudin Blanc Sausages! We'll also be making Soul Food Farm Chicken Stock and Fresh Bronze-Cut Rigatoncini.

Pop-Up Pantry will return, featuring a carefully curated selection of specialty dry goods and cook's tools, including premium Madagascar Vanilla Beans, Katz Organic Olive Oil and Vinegars, Valrhona Cocoa Powder, Tcho Cacao Nibs, Anson Mills Grains, and more.

We are also excited to have new offerings from several of our friends: e.b.c.b., Peko Peko, Jojo's Goodies, Soul Food Farm, Little Bee Creamery, Ghost Town Farm and Blue Chair Fruit!

Pre-order your items using this form
, then come visit our pop-up location in the historic Temescal streetcar depot that houses Grace Street Catering. We'll be there next Wednesday, May 19th from 5pm to 7pm awaiting your arrival! We'll have lots of extras for sale, so feel free to pop in even if you don't place an order!

Don't forget your reusable shopping bags! And please remember, we can only accept cash or checks at this time.

Chris & Samin

boudin blanc

Next week, we'll be offering:

Boudin Blanc Sausages* will be made with chicken and pork, and be poached and ready for the grill or fry pan. There are approximately 3 sausages to a pound. The boudin should be consumed within 5 days of purchase, or frozen immediately for up to one month.

Soul Food Farm Chicken Stock* is made with Soul Food Farm's unrivaled pasture-raised chicken. Full of deep-bodied chicken flavor and balanced with a hint of aromatics, the stock will be sold in quarts and can be used fresh for soups, stews, sauces and braises. It can also be frozen for up to a month.

Made with high-quality organic durum wheat,
Fresh Bronze-Cut Rigatoncini Pasta*, is extruded through traditional bronze plates, resulting in more porous, rougher pasta that virtually begs sauces and seasonings to cling to it. With an incomparable chewy texture, bronze-cut catches flavor in its grooves like no other. The pasta will come in 1-pound boxes and is vegan-friendly(!).

Sylvan Mishima Brackett of Peko Peko
will be offering Heritage Pork Gyoza* made with with local ginger, garlic and cabbage in handmade wrappers. The gyoza will come frozen and ready for the frying pan.

Alexis Koefoed will be offering Soul Food Farm Pastured Chickens* the chef's favorite at many Bay Area restaurants including Chez Panisse, Camino, Frances and Coi, will be available. Averaging four pounds, the chickens come shrink-wrapped whole. Alexis will also be offering her delicate Chicken Leg Confit*, described by Mark Bittman in his New York Times blog as "a simple, no-fuss main course that can be crisped up in about 15 minutes. The chicken is good whole or shredded over a bed of lightly dressed greens. Another option is to shred it into a pot of beans with the garlic and some of the olive oil. Or you could go all out and integrate it into a cassoulet." The confit can be kept refrigerated for up to 12 weeks, or frozen for up to 2 months.

Novella Carpenter of Ghost Town Farm
will be joining us once again with some of her hyper-local produce, including salad mix, braising mix, fava beans and candied citrus peel. She'll also be signing copies of her hilarious memoir, Farm City: The Education of an Urban Farmer.

Stacie Pierce of Little Bee Creamery will be offering pints of freshly-churned
Stracciatella Ice Cream with Tcho Chocolate*. She'll also have 10-ounce balls of organic Buttery Tart Dough* which can be rolled out at home to make sweet or savory tarts, galettes or crostatas. Stacie will also include a few recipes and cooking instructions with your purchase. The dough can be kept in the freezer for up to a month.

Mary Jo Thoresen and Curt Clingman of Jojo's Goodies will be offering two-packs of
Black Currant Tea Panna Cotta*, two-packs of 10-ounce Pizza Dough Balls*(recipe ideas included!), and Potato-Chard Gratin with Grana Padano Cheese*, which is fully cooked and needs only to be reheated.

ebcb (east bay cookie baker a.k.a. Chelsea Pence) will offer some of her signature handmade sweets: organic
Vanilla Bean and Lavender Caramels, Salty Chocolate Cookies, and Blood Orange-Pistachio Biscotti with housemade candied peel. She will also bring some of her beautiful Almond Nut Crescents and S'mores Kits with Homemade Graham Crackers, Handmade Marshmallows and Artisan Chocolate.

Blue Chair Fruit will also be at the General Store, offering a wide array of jams and marmalades, all cooked in small batches in a copper kettle. Flavors include Brown Turkey fig jam with fennel and marsala, Pear-Lemon jam and over a dozen more. Stop in for a taste!

Items marked with an asterisk are listed on the order form, which you can find by clicking here. Please submit orders by 10 am on Monday, May 17th. Items not listed on the form will be available for direct purchase at the Pop-Up on Wednesday.

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