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 Food for Thought
"If my mother knew I did this for a living, she'd kill me. She thinks I'm selling dope.
"
Henny Youngman (1906 - 1998) American humorist & comedian
I think that I'm a pretty even-tempered non-intimidating person. But this week I'm apparently in intimidation mode. Those of you who have had the pleasure of meeting Barbara know her as the perfect meld of corporate tigress, mama bear and gentle organizer, to borrow a phrase. She speaks in front of 1,000 people without her pulse rising, regularly meets with corporate CEO's, and is a fierce negotiator. So why is it that non-intimidating me has her absolutely petrified, having palpitations, sweaty palmed?.
Those of you who go to the Midtown Market at T'afia the past few months have met Taal, who was minding the Grateful Bread's booth there and has moved on to bigger things. So ladies & gentlemen, I present my new representative (albiet temporary), Barbara Marcus! Since I'll be at Urban Harvest Saturday morning Barbara graciously offered to show our new representative, Alda, our way of offering hospitality. I've rarely seen Barbara this way. How am I going to arrange things? What cap should I wear? I'm loving this, since I already know which outfit I'm wearing & she's semi-obsessing! Stop by and see Barbara & Alda and try a few new things we've prepared for you, and reassure Barbara that her corporate and artisan images blend perfectly!
Finally the rain has stopped & we're going to have a great weekend. Here's what's new for your Superbowl Sunday: smoked provolone cheese, and Sichuan dipping salt. The provolone is fabulous - gently smoked for just 3 hours, the wonderful nutty flavor of the cheese melds so well with the gentle, sweet alder wood smoke. It would be awesome on sliders! The Sichuan dipping salt, made with heavily toasted Sichuan peppercorns, five-spice and some other spices, has an almost perfumed bouquet and is perfect on everything from raw veggies to something I'm going to make - lamb sliders with our smoked provolone, finished with a bit of the dipping salt. The bacon this week is again so lean it almost looks like brisket, and the alder-smoked sharp cheddar is fabulous. Gianduia is back this week, too - got to have your Valentine's chocolate!
If you have the opportunity, pick up a copy of the new My Table Magazine. The Grateful Bread & me are profiled. Thank's so much to My Table.
Come check us out Saturday morning at the Urban Harvest Farmer's Market at Richmond & Eastside, and at the Midtown Farmer's Market at T'afia. They operate every Saturday from 8:00 AM - 12:00 PM. Or come next Tuesday to the Houston Farmer's Market at Rice University. The Houston Farmer's Market is located at 2100 University Blvd. in the Visitors West Lot off University Blvd and operates between 3:30 PM & 6:30 PM every Tuesday.
Here's are the links to much more information about the Markets The Midtown Farmer's Market
Houston Farmer's Market at Rice U
Urban Harvest Farmer's Market
I'll have some wonderful preparations for you Saturday & next Tuesday. Come by and have a taste. The other things well have are:
- Alder-Smoked Provolone Cheese
- Alder-Smoked Sharp Cheddar Cheese
- Artisan Aged Worcestershire Sauce, aged for 3 months to develop a rich, mellow flavor great for meats or in a Bloody Mary!
- Maple Cured, Maple Smoked Bacon
- Andouille Sausage
- Sweet Hot Italian Sausage
- Tart Cherry Mustard Reminds me of a honey mustard dressing on steroids! So many levels of flavor! Both are perfect with our sausages and bacon
- Alder-Smoked Sea Salt which is superb as a finishing salt on grilled meats, fish & vegetables
Follow me all week on Twitter - @gratefulbread. And please retweet me so I can get the word out to all of your friends.
See you Tuesday or Saturday!Al Marcus
almarcus@thegratefulbread.com
If you do not want to receive these emails, please send an email to info@thegratefulbread.com
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