jessie et Laurent Ribbon
Login register

e-news?

Stay in touch
and get the latest news...

news

Curl up with Jessie et Laurent

Posted on October, 08 2014

October 2014

Say hello to new fall meals

As the days shorten, and evening breezes turn cooler, we’re all starting to think about fall’s heartier flavors. This month we’re excited to introduce two new stars to the comfort food menu. Our new Beef, Barley and Mushroom Pot-au-feu will make you feel like a guest at Chef Laurent’s grandmere’s house. Pot-au-feu is a quintessential French beef stew, and to create ours, we’re slow-cooking Niman Ranch Angus beef in red wine with pearl barley. Then we add button mushrooms, crisp carrots, celery and the fresh herb flavors of thyme, rosemary and bay leaf. It’s a perfectly balanced meal for any night of the week, but order now because it’s coming right up on the October 13 menu.

Also in the wonderful “one-dish” category is our new Rustic Short Rib Pot Pie, which starts with a Niman Ranch beef short rib roast, prepared very much like Beef Bourguignon. Then we spoon the tender braised beef into a baking dish and top it with a freshly rolled pastry crust. We bake each pot pie to a golden brown, so all you need to do is reheat and enjoy! Really, it’s our pleasure to do all the work and let you sit back and feast…


Is it just us, or are you also seeing orange?

Giants baseball aside, everything’s gone pumpkin spice! A mega-darling in mass food trends, this now ubiquitous seasonal flavor has branched out from fancy coffee to pancakes, pastries, yogurt and beer. Call us purists but we prefer our pumpkin hand-picked and roasted for veggie dishes and pies, which is why we’re bringing back Amaretto Pumpkin Pie just in time for Halloween. The Italian liqueur lends a deep almond flavor to the smooth, silky filling while toasted almonds add crunch to the artisanal pastry crust. This would also be perfect on your Thanksgiving table, so we’ll have it back on the menu in late November.

Now we’d be remiss to talk about seasonal foods without mentioning what’s in season at the local farmers’ markets: soft buttery leeks, nutty Acorn squash, crisp Northern California apples, and – soon – sweet Dungeness crab. That’s right, crab season opens in just a few weeks and we’ve secured one of the first catches so we can offer Dungeness Crab Cakes with Organic Braised Kale. Pair them with our Tomato Leek Soup with Garlic Croutons and enjoy the best of the Bay Area’s seasonal bounty.

Find more fall flavors sprinkled throughout our menus this month like Fresh Salmon & Leek Lasagne, Acorn Squash Stuffed with Wild Rice & Pecans, and Cranberry Apple Pie.


No tricks, just a treat!

In honor of Halloween, we’ve discovered a truly elegant chocolate bar for this month’s ‘Don't Miss’ gift. The fine chocolatiers at Maison Bouche have crafted the exquisite Fleur de Sel, a rich dark chocolate bar accented with delicate French sea salt.

And while the kids have to wait until Halloween for their free treats, we’ll be giving these bars away to lucky clients like you all month. Available while supplies last with qualifying order.

“Maison Bouche is thrilled to be partnering with Jessie et Laurent - a fellow Bay Area company devoted to creating delicious handmade foods for the discerning American palate - with a French twist!”

A word about Thanksgiving deliveries

Since we’d like our dedicated delivery drivers to enjoy the Thanksgiving holiday with their loved ones, Thursday clients will notice a Monday, Tuesday or Wednesday delivery option once they've ordered for the week of November 24. Just follow the prompts in your Member Lounge. Any questions, call Adeline in our office (415-485-1122). She’s standing by!

Stay tuned for details on our Thanksgiving menu, coming soon… 

e-Bites: Tips for easier dining

If you’ve ever wrestled with removing the plastic film on our containers, here’s a helpful tip: rather than peeling it back (which only works on Large containers), take a small paring knife to the inner edge of the container and pierce the film. Run it around the edge about three-quarters of the way, at which point you’ll be able to easily pull the plastic off. And once you’ve finished a meal, we find it easiest to store leftovers in the container we packed them in – then slip it into a zip-top bag and refrigerate! Why dirty an extra dish, right?

If you have a question or challenge, let us know. We’ll be happy to help you out – and share the solution with others in a future eNews!

Reflection and a recipe in Jessie’s latest blog

Did you happen to spot Jessie in the San Anselmo Country Fair Day parade on September 28? Proudly dressed in her Tae Kwon Do uniform (known as a Do Bok in Korean), Jessie joined fellow students of Kim’s Martial Arts studio for this annual town event.

Jessie has been training with Master Kim since January, and in her latest blog she paused to reflect on her practice – and share a deliciously simple breakfast casserole.






"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie."
– Jim Davis (American Cartoonist)

 
Call us today!  415.485.1122
Yelp! Join FaceBook Follow on Twitter Copyright © 2014 Jessie et Laurent All Rights Reserved.
Green Business

Your comments are incredibly valuable to us! We also encourage you to share photographs of your experience enjoying a Jessie et Laurent meal.



Your Name



To Whom



Can We Share?

If you select yes, we may share your images on our website, newsletter or on Facebook.


Your Message



Upload Image

Gif, Jpg, Jpeg or PNG (up to 3mb)