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Friday afternoon: We are starting out the weekend clean with a vegetarian lunch. The tiny Brussels sprouts were irresistible. We’ve been roasting squash all day, while pots of onions simmered on top of the stove. We are making soup for our stint at the New Amsterdam Market in NYC on Sunday. We’ll be selling Canal House Cooks Every Day and serving roasted squash soup with preserved lemon and pimentón with Orwasher’s pumpernickel slathered with Irish butter. If you’re in the neighborhood, stop by—we’d love to see you.


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