A modern meal

Hi Folks-

I hope everyone enjoyed their Thanksgiving. I know we did here. We run a bit of a fluid table and true to course at one point we were expecting four and we ended up with eleven, which was great. Our last guest was virtually unknown to us but that often makes everything that much more fun and it did too. Chelsea informed me, with some amusement, at the last minute that the guest was a staunch republican that had voted for Trump. Without missing a beat I said that was perfectly fine, we would just stick with sex and religion for conversational topics :-)!

The other thing that was different from most dinners we’ve cooked, and I have to think the rest of the world is experiencing this too, was the sheer number and variety of food allergies. In thinking about it today I don’t think it is entirely a new phenomenon, I remember in years past people being allergic to nuts or say diabetic, so special sugar free desserts were made. It doesn’t bother me at all to cook for people with special dietary needs. I consider it a sort of pleasant challenge to make sure that everyone that sits down to eat has delicious food in front of them that they can eat.

Cooking for a crowd with diverse needs does take special attention though, especially regarding cross contamination. To do this successfully you have to engineer your cooking from the most restrictive and work outward. Okay everybody can eat vegetables so start with celery and onions, then make your GF stuffing, then your vegetarian then your full on turkey with giblets stuffing and mark accordingly. Make sure to put gf in the turkey, etc.  Our needs ran from vegetarian to Gluten free to apple, milk, dairy and nutmeg allergies and a grab the epi pen nut allergy…. Which may have made me a little bossy in the kitchen. Chelsea and Peter were right there in the trenches with me and I was getting a lot of very good humored “Yes Chef” action from the two of them. At one point I asked without looking if we thought there was enough potatoes, there was this long pause that finally got my attention, I looked up and they were looking intently at each other, trying a mind meld for the correct answer… and I’m like “Jeez guys, it’s the potatoes, lighten up.” The answer was yes, we had plenty of good food for everyone no matter what they were eating!

Our holiday offering list of foods will be out by mid week in a special post so you can order exactly what you want for the holidays. We will also list it separately on our web site and have hard copies in the store. It’s going to be fun!

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Bluefish

  • Shetland Salmon

  • Trout

  • Albacore Tuna

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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