After a delightfully spring-like February, some say we’re in for more wet weather this month. All the better for cozy comfort food, we say! But you really don’t need a reason to indulge in our tender Beef Brisket this month. It’s seasoned with garlic and herbs, then slow simmered in traditional Irish Guinness. Just in time for St. Patrick’s Day.
And speaking of Ireland, while the Potato Famine of 1845 may have driven Irish immigrants to America, there’s no shortage of potatoes in our kitchen today. We’ll be peeling, dicing and roasting creamy russets for our Pub Style Roasted Potato Soup, also offered mid month.
Fun fact: St. Patrick’s Day even occurs in space
It’s not just the Irish and Americans who gather in green on March 17. Believe it or not, St. Patrick’s Day is celebrated across the globe – as far as Argentina and Russia, Montserrat and Japan – and even on the International Space Station in recent years! Pictured: Canadian Astronaut Chris Hadfield wearing green in the International Space Station on Saint Patrick's Day, 2013 (Source: Wikipedia)
Take $10 off your next order with promo code LUCKY
Our pot o' gold is filled with happy clients –
so we're sharing the wealth!
The Jessie et Laurent delivery trucks are working harder than ever these days, thanks to the glowing reviews and kind referrals from clients like you. As a token of our appreciation we’d like to offer you $10 off your next order. In fact, if your order includes multiple weeks, we’ll take $10 off each and every week! Just use the promo code LUCKY at checkout. But hurry, this offer expires March 31st. Note: This discount is not applicable to gift certificates or gift orders.
Our chicken confit is duck confit’s more accessible cousin
If you’re a fan of duck confit, there’s no need to make a trip the your favorite French restaurant for this tender preserved dish. Chef Laurent has perfected a new recipe for Crispy Chicken Thigh Confit that he serves nestled in a bed of couscous and olives. Confit, which comes from the French verb meaning “to preserve”, is a method of slow-cooking food that’s been submerged in oil. “In oil?!” you say? “Sacrebleu!” Far from deep-frying, this method does not penetrate the meat’s surface, but rather locks in and “preserves” moisture and flavor due to extended cooking times at low temperatures. Try our new Chicken Thigh Confit with Couscous and Olives on our March 21 menu.
Also new to our menus this spring is Zucchini and Watercress Soup with Saffron – made with bright green zucchini, seasonal young watercress, and a touch of cream and saffron. Plus Organic Roast Yucatan Chicken, which uses a marinade of orange and lemon, honey, paprika, cumin and ancho chile powder, to get those bold Latin American flavors. Both dishes will be available in April.
11 days until spring
March 20 is right around the corner so this means warmer weather ahead – even Punxsutawney Phil agrees! With the shifting season we start to see spring veggies at the Farmers Markets, and that naturally gets us thinking about entrée salads: generous plates of fresh greens and protein that make for a light but satisfying dinner. Chinese Chicken Salad and Vietnamese 5-Spice Chicken Salad are available now on our March menus, but watch for more appearing in the coming weeks.
“A wish that every day for you will be happy from the start
and may you always have good luck and a song within your heart.”
– Irish Quote