3CUPS Blog
We just got the menu from Boxcarr for this Friday
January 18, 2012 at 11:30 am by Susannah
Now on first AND THIRD Fridays! Don't be a fool by missing this
dinner! Local farmer-chefs (and spouses) Austin and Dani Genke are
fixtures here at 3CUPS, serving up small plates built from the
flavors o f their farm in Cedar Grove. 3CUPS has a tasty selection of wines by the glass paired to each savory dish. 5-8pm, $6.50/plate or $35/all six.
Here's this week's menu:
- pozole: hominy, chilies, tomatoes, pork rinds, pulled pork, cabbage
- mixed green salad with smoked chicken, spiced almonds, aged cheddar, sherry vinaigrette
- leek and goat cheese tart with red pepper puree, greens, red wine dressing
- spaetzle with roasted sweet potatoes, smoked farmers cheese, hazelnuts, herb brown butter jus
- shaoxing braised pork shoulder over white bean ragout, kale, toasted garlic and herb broth
- grapefruit upside down cake with Grand Marnier sabayon
read more...
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Farmhand Foods Meat Box Subscriptions
January 11, 2012 at 10:00 am by Susannah
3CUPS is pleased to be once again partnering with Farmhand Foods to
provide you all with a convenient source for delicious, local,
pasture-raised meats. The Farmhand Foods Meat Box is a quarterly
subscription based program that changes with the seasons, and this
quarter will be focused around braising and roasting cuts perfect for
hearty winter meals.
Interested? Here’s how it works:
WHO: You go to farmhandfoods.com
and use their handy dandy Google Checkout store to sign up for a share.
Be sure to sign up for the 3CUPS share, Box E, so that your boxes will
be delivered to our store. In addition to treating yourself or someone
you love to fresh and delicious local meats, your purchase will be
supporting small-scale NC farmers who raise their animals humanely, on
pasture, without feeding antibiotics, added hormones or animal
by-products.
WHAT: The Farmhand Foods Winter Meat Box will contain 3 different cuts of fresh meat – a braising cut of beef, a roasting cut of beef, and one of our tasty pork products. Each box you receive will hold 5-7lbs of fresh, local meat along with information about the farmers who those meats were sourced from, and seasonal recipes and cooking tips.
WHERE & WHEN: Boxes will be delivered to 3CUPS every fourth Thursday throughout the winter. We’ll keep them cool in one of our fridges, and you can pick them up between 4 and 7PM. Delivery dates for shares will be Feb. 2nd, Mar. 1st, & Mar. 29th.
HOW MUCH: The cost for a monthly share is $135 for 3 boxes. That’s $45 per box -- a bargain for a hefty serving of delicious, local meat.
Support your local farmers! Go to farmhandfoods.com today and place your order for a Farmhand Foods Winter Meat Box.
Limited shares available at our location, so get ‘em while they last!
The deadline for placing orders for Box E is Sunday, January 29th at midnight.
read more...
Tags: eat.local Interested? Here’s how it works:
WHO: You go to farmhandfoods.com
and use their handy dandy Google Checkout store to sign up for a share.
Be sure to sign up for the 3CUPS share, Box E, so that your boxes will
be delivered to our store. In addition to treating yourself or someone
you love to fresh and delicious local meats, your purchase will be
supporting small-scale NC farmers who raise their animals humanely, on
pasture, without feeding antibiotics, added hormones or animal
by-products.WHAT: The Farmhand Foods Winter Meat Box will contain 3 different cuts of fresh meat – a braising cut of beef, a roasting cut of beef, and one of our tasty pork products. Each box you receive will hold 5-7lbs of fresh, local meat along with information about the farmers who those meats were sourced from, and seasonal recipes and cooking tips.
WHERE & WHEN: Boxes will be delivered to 3CUPS every fourth Thursday throughout the winter. We’ll keep them cool in one of our fridges, and you can pick them up between 4 and 7PM. Delivery dates for shares will be Feb. 2nd, Mar. 1st, & Mar. 29th.
HOW MUCH: The cost for a monthly share is $135 for 3 boxes. That’s $45 per box -- a bargain for a hefty serving of delicious, local meat.
Support your local farmers! Go to farmhandfoods.com today and place your order for a Farmhand Foods Winter Meat Box.
Limited shares available at our location, so get ‘em while they last!
The deadline for placing orders for Box E is Sunday, January 29th at midnight.
read more...
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Boxcarr Farms cooking this Friday
January 2, 2012 at 3:00 pm by Susannah
Just got the Boxcarr menu for Friday! (5-8pm, $6.50/plate or $35/all six)
*chili with butternut squash, braised pork
*mixed greens with shaved egg, aged cheddar, croutons, warm prosciutto vinaigrette
*poached egg and rapini bruschetta with mozzarella, roasted garlic
*rolled ravioli with herbed goat cheese, swiss chard, spicy tomato broth
*cider-glazed pork belly over sweet potato, sautéed kale, parmesan
*apple and pear cobbler with currant gastrique, lavender cream
read more...
Tags: *chili with butternut squash, braised pork
*mixed greens with shaved egg, aged cheddar, croutons, warm prosciutto vinaigrette
*poached egg and rapini bruschetta with mozzarella, roasted garlic
*rolled ravioli with herbed goat cheese, swiss chard, spicy tomato broth
*cider-glazed pork belly over sweet potato, sautéed kale, parmesan
*apple and pear cobbler with currant gastrique, lavender cream
read more...
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Champagne and fresh truffles - we defy you to give us a better New Year's plan
December 30, 2011 at 9:00 am by Susannah
A
lot of wine shops do a truffles-and-sparkling-wine push in the week
before New Year's. We're doing one, too, but ours has real Champagne and
a different kind of truffle. Anyone can make mix cream and chocolate to
yield ganache, then roll it in cocoa powder. But it takes special soil
and weather conditions to raise what Brillat-Savarin called "the diamond
of the kitchen." You may have encountered these same locally produced
black Perigord truffles at Lantern Restaurant - now you can cook them,
too! The batch above were dug on Wednesday, so they are extremely fresh.
The biggest one in the back of this photo is 9.6 oz., and so available
by pre-order only. The others are sleeping in our cooler, waiting for
you to grate one over fresh pasta or to add to the best risotto you'll
have in 2011. Call or drop by to pick one up (they range in size from .2
ounces to 1.4 ounces and are $75/oz.). And don't miss our FREE CHAMPAGNE TASTING, featuring the best in farmer bubbles, tomorrow afternoon from 1-3pm.
read more...
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An awesome menu from Boxcarr Farms on tap for this Friday
December 14, 2011 at 1:00 pm by Susannah
Farm-fresh Small Plates by Boxcarr FarmsFri, Dec 16, 5-8pm
$6.50/plate or $35/all six
Now
on first AND THIRD Fridays! Don't be a fool by missing this dinner!
Local farmer-chefs (and spouses) Austin and Dani Genke are
fixtures here at 3CUPS, serving up small plates built from the
flavors o f their farm
in Cedar Grove. This event will now be on first and third Fridays
of every month from 5-8pm. $6.50/plate, or $35 for all six, and 3CUPS
has a tasty selection of wines by the glass paired to each savory
dish. Here's this week's menu:- cauliflower soup incorporating champagne, scallions
- roasted turnip and radish salad with mixed greens, blue cheese, spiced almonds, sherry vinaigrette
- poached egg and broccoli rabe bruschetta with mozzarella, olive tapenade
- pasta with roasted butternut squash, brown butter, hazelnuts, smoked farmers' cheese
- ancho chili-rubbed ham with cilantro-jalapeño relish, yucca-potato puree
- Indian River grapefruit curd with graham crackers and meringue
read more...
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Hand-selected Grade A Maple Syrup - the perfect holiday gift
December 9, 2011 at 3:00 pm by Lex
We think Medium Amber is the best grade of maple syrup for pancakes or waffles, and we so we had a barrel selection of the stuff bottled for holiday gifts! Comes with our own favorite pancake recipe.read more...
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1000 oysters are being shipped down here on Sunday. Yes, 1000.
December 7, 2011 at 1:00 pm by Jay
We
still have room in this weekend's experiment in bivalve hedonism:
Muscadet might be the perfect match for oysters... but many serious
contenders for this title are scattered along the banks of the Loire.
We'll pour 8 Loire bubblies and whites with 4 types of East Coast
oysters. We promise you'll get to eat a dozen of the best raw oysters
around, with wines that highlight their brilliance. Regional oyster
expert Bernie Hermann will be here to explain the terroir differences that create flavor differences among the oysters we're sampling. Sunday, Dec 11, 3-5pm, $40. Call 919 968 8993 to reserve your spot.
read more...
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Boxcarr's cooking for you this Friday
November 30, 2011 at 3:00 pm by Susannah
Farm-fresh Small Plates by Boxcarr Farms
Don't
be a fool by missing this dinner! Local farmer-chefs (and spouses)
Austin and Dani Genke are monthly fixtures here at 3CUPS, serving up
small plates built from the flavors o f
their farm in Cedar Grove. This event will now be on first Fridays
of every month from 5-8pm. $6.50/plate, or $35 for all six, and 3CUPS
has a tasty selection of wines by the glass paired to each savory
dish. This month's menu:
read more...
Tags: Boxcarr.Farms eat.local 12/2/11, 5-8pm
$6.50/plate or $35/all six
Don't
be a fool by missing this dinner! Local farmer-chefs (and spouses)
Austin and Dani Genke are monthly fixtures here at 3CUPS, serving up
small plates built from the flavors o f
their farm in Cedar Grove. This event will now be on first Fridays
of every month from 5-8pm. $6.50/plate, or $35 for all six, and 3CUPS
has a tasty selection of wines by the glass paired to each savory
dish. This month's menu:- sweet potato soup with scallions, croutons
- chicken confit salad with mixed greens, cranberries, blue cheese, sherry dressing
- spring roll with mizuna, carrots, cabbage, radish slaw, sake soy vinaigrette
- braised pork shoulder over herb spaetzle and mustard greens with demi-glace
- crispy sausage with sautéed rapini, white bean ragout, spicy tomato sauce
- flourless chocolate cake with raspberries, cream, framboise
read more...
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If only Congress would take a leaf out of our book and learn how to find the middle ground
November 29, 2011 at 6:00 pm by Jay
$9.99 on sale (reg. $12.99)
You need a party white for everyone. You do not need to weather the headaches caused by "Bob from Accounting likes grassy Sauvignons, Aunt Doris wants an oak-tastic Chard...." Look, people, we're pouring one white wine at this party, it ain't a bar. This wine is middle-of-the-road in the best way imaginable. Vibrant enough for lovers of acidity and freshness, with texture and ripeness to please drinkers devoted to New World Chard. Serve with everything that your December gatherings contain.
So what does it taste like? More orchard fruit than citrus, but some aromas do veer a little in the direction of (I hate to say tropical but...) the exotic. Ripe but dry. Clean, not oaky, fresh but not thin or sharp. A wine of substance, not complex but totally satisfying. It tastes likes you went out of your way to buy a good wine, and didn't settle for an unloved white that was convenient to throw in the cart on your last cat litter and orange juice run. Serve it to people you like and drink with gusto, because Le Paradou is affordable and abundant.
Call us at 919 968 8993 to reserve your case!
read more...
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Holiday hours at 3CUPS
November 22, 2011 at 11:00 am by Susannah
Starting this weekend, in addition to our normal Mon-Sat 8AM-7PM hours, we will be open on Sundays from 11-5 through Christmas.
3CUPS will be CLOSED on Thanksgiving, Christmas Day and New Year's Day.
On Wed, 11/24/11, 3CUPS will be open 8AM-6PM (closing one hour early).
read more...
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We just got the menu from Boxcarr for this Friday
Read More...Farmhand Foods Meat Box SubscriptionsBoxcarr Farms cooking this FridayChampagne and fresh truffles - we defy you to give us a better New Year's planAn awesome menu from Boxcarr Farms on tap for this Friday
Friday, 1/20/12, 5-8pm, $6.50/plate or $35/all six
Here's this week's menu:
- pozole: hominy, chilies, tomatoes, pork rinds, pulled pork, cabbage
- mixed green salad with smoked chicken, spiced almonds, aged cheddar, sherry vinaigrette
- leek and goat cheese tart with red pepper puree, greens, red wine dressing
- spaetzle with roasted sweet potatoes, smoked farmers cheese, hazelnuts, herb brown butter jus
- shaoxing braised pork shoulder over white bean ragout, kale, toasted garlic and herb broth
- grapefruit upside down cake with Grand Marnier sabayon