i am currently in the middle of the busiest weekend of my life.
it's late. i just got home from catering a buffet wedding rehearsal dinner for 40. tomorrow i have the market & another wedding rehearsal dinner for 60. eeeeppppp!!!
thankfully i have lots of help. i'll only be at the market for a short time tomorrow to set up & then i have to peace out. there will be two lovely ladies holding down the fort for me though. lauren & leslie are customers, turned friends, turned helpers who are pretty passionate about cupcakes & pumped to be rocking my corner of the market tomorrow. i'll be back to take care of business on sunday.
ok, sorry for such a lacklustre post, but i haven't even stopped to take pictures of things this week. here's a rundown of the menu:
lentil shepherd's pie small $9 large $18
vegan & gluten-free. the bottom layer is lentils stewed with tomatoes, onions, carrots, celery, mushrooms & herbs. then towards the end of cooking, i stirred in zucchini, beet greens, kale, peas, corn & a touch of balsamic. this gets topped off with a puree of potatoes, sweet potatoes, parsnips, cauliflower & nutritional yeast to make it taste a bit cheesy.
chipotle lime pulled pork small $10 large $20
i braised getaway farm pork shoulder with southwestern spices until tender and then mixed it up with lots of caramelized onions & homemade chipotle lime bbq sauce. this mixture is on the bottom & then topped with black bean & corn succotash with bell peppers, green onions & pickled chillies. then the entire dish gets topped with mashed sweet potatoes spiked with sour cream & cilantro.
beef shepherd's pie small $10 large $20
moroccan meatballs small $10 large $20
brisket & blue large $20
chile verde pork large $20
sweet & sour pork meatballs large $20
chicken, leek & bacon pies small $10 large $20
grilled chicken breast with white bean ragu & summer veggies small $10 large $20
lobster mac & cheese small $12 large $24
fish cakes & baked beans $15
vegan curry small $9 large $18
soups & stews - $7/500ml container
curried butternut squash
vegan vegetable stew
roasted pepper, tomato, sweet potato & chipotle
black bean & corn chili
salads - $5/375ml container
beet: strawberries, wheat berries, radicchio, balsamic, baby kale, goat cheese
broccoli: almonds, bacon, sunflower seeds, dried cranberries, red onion
quinoa: grilled fennel, grapefruit, cucumber, olives, fresh herbs, arugula
sweet potato: avocado, lime, cilantro, chipotle, bell peppers, green onions
the sweets will be the same as usual with the addition of a new concoction. i took the shortbread base from the maple walnut bars & topped it with the lemon curd from my lemon tarts & voila - lemon shortbread bars. the curd is ultra tart & the base is ultra rich so it's a pretty good combo & should satisfy all those folks i've been disappointing since i stopped making lemon tarts.
ok, that's all for now. i really need a few hours sleep. hopefully you make it down to the market over the weekend to stock up :)