Yay - its spring and we are up and running with the café again. Now you can enjoy our basil limeade any day - just drop by and have a glass or pick up our antique style capped bottle for your martinis. When you bring the bottle back for a refill we will give you a 50% discount on it!
don't forget - our pop up cafe is now open!
We're back in baking mode! We made some beautiful coconut layer cakes, light & fluffy just like Spring! We've been garnishing all our sweet treats with some pretty little organic flowers from one of our favourite local suppliers, fresh origins .
Of course we will be experimenting with new flavours and creating some fresh foodink classics this season. We featured classic sliders combo plate for our kick off tax day special, that ran out the door almost as fast at everyone trying to get to the post office before midnight. Mother’s Day was jewel coloured macaroon boxes & white peach & agave bellini infusion packages – memorial day DIY bbq-pax are coming soon!
Next week we will be featuring some of favorite Mediterranean flat bread pizza flavours, a favourite from downunder where the base is a slightly thinner yet chewier crust than the average Italian pie and topped with unusual mixes such as lamb with feta & eggplant jam or a thai chicken. if you have any suggestions, let us know on our facebook page!
Last week was another successful night at Burberry; we showcased a new English style appetizer which was our modern take on the old tradition of roast lamb with mint sauce . We did a lovely roasted fillet of Colorado lamb with a mint crostini, watercress mousse and micro cress salad & of course it was a hit !! We followed that up with fashion bites at Chanel for a variety of lunches & dinners celebrating their luxury custom handbag line (where they had sample handbags worth $45,000!). Our favourite new tray passed bites is the grapefruit dusted macaroon with duck foie gras & quince membrillo paste – or was it the arancini tuna tartare cake with the rare ingredient of Sardinian truffled dwarf peaches? See our photos below & let us know which one you think is the tastiest looking!
Looking ahead we are ever so excited to see the stone fruit season just around the corner so we are building them into our menus everywhere we can, though it is so hard to wait until they are at their best . The Dunsmuir fig tree is getting prepped for another bumper crop so we are getting geared up for our fig jam production. The baby green buds have appeared….we’re taking bets on when that first picking day occurs. I’ve reviewed our fig-almanac and mine is going to be July 23. Put in your date picks on our facebook page & the winner will receive a free cheese platter for 6 people along with a French jar of our famous organic fig jam! Open your calendars….!
Happy eating –
Emma, Kate & the foodink team