…..That’s what people will be saying after the gefilte disappears from our Gefilteria tasting on Saturday afternoon. We’ll be sampling their traditional gefilte loaf (with the slightly-less-traditional carrot citrus or ruby beet horseradish) and talking Passover tips.
A little sweet, a little sour, you’ll never look at a fish-loaf the same way again. The tasting runs from 3:30 to 5:30pm at Provisions.
Happy 2013! For those of you who’ve resolved to eat a little better, or who just want to stay on the healthier side of things since Monday night, we recommend kicking 2013 off with a deep plunge into our fish department.
As you may or may not know, we receive deliveries seven days a week from Wild Edibles, a premier purveyor of sustainably farmed and wild caught fish. We vet each species we carry to ensure the highest quality standards, and sustainable farming and wild catching practices. Our standard stock includes Loch Duarte farmed atlantic salmon (sustainably raised in Scotland), Arctic Char (sustainably farmed in Iceland), wild caught east coast bluefish, wild mackeral, clams, oysters, bass, pollack, shrimps and plenty more!
Stop by today to see for yourself. No bag limit!
This Friday April 6th from 5:30pm-7:30pm we are happy to welcome Left Hand Brewing to Provisions for a tasting of their Milk Stout Nitro. Left Hand Milk Stout has been a staff favorite for a long time and now it is available in “nitro bottles”, creating a beautfiul cascading pour as well as a light and creamy body, follow this link to see how it works. To class things up even more a rep from our oyster supplier, W&T Seafood, will be here to pair oysters with the beer. Stouts and oysters have long tradition of being paired together, the roasted grain flavors in stout contrast well with the sweet and salty oysters. Our oyster supply is limited so we will be limiting customers to 1 of each type of oyster until we run out.
Made with only four ingredients, (well, five if you include Aloha) Adoboloco hot sauce bottles the flavor of Hawaii. This hot sauce won’t over-power the dinner you slaved over, but don’t let its simplicity fool you, it could put a new outlook on your takeout from two days ago. The apple cider vinegar in Adoboloco balances the heat of the jalapenos, while a touch of garlic gives the sauce a complexity that rounds out the flavor. We especially like the way the Adoboloco complements our Arcadian Pastures Pork and gives a pleasant zing to a striped bass filet. (Adoboloco Jalapeno Sauce $7.99)
This year we’re thrilled to offer pre-orders of caviar from Piscifactoria de Sierra Nevada, a specialized fishery in Andalusia, Spain, that has developed innovative techniques for raising Sturgeon in their natural habitat to ensure the longevity and quality of the fish and their prized roe.
Our catering department can also prepare a complete caviar presentation as a festive centerpiece for your special celebration including creme fraiche, deviled eggs, Samaki smoked salmon, red onion brunoise, capers, Storye Bread toast points, water wheel crackers, and crudite of endive and cucumber.
