3CUPS Blog
Famous Bacon and Dessert Socials
December 4, 2009 at 9:55 am by
It's basic pedal-to-the-metal retailing for the next three weeks at
3CUPS, but while we are busy wrapping bottles, stuffing
stockings, hand-picking cases of holiday party cheer, and warming
your insides with caffeine and delicious locally-sourced calories,
there are a couple of exceptional events that do not deserve to be
lost in the shuffle.
Resident coffee and
dessert pairing genius Karen Caffrey will blow minds and warp
palates with her mastery of matching single-origin coffees with our
favorite course of the meal. Food and beverage pairing isn't
just for wine. Karen's planning something chocolatey, something
gingery, something fruity, all with the appropriately tasty
coffee. Even lunch deserves a dessert... Sunday, December
from 3-5pm. Tickets are $7.50 in advance, $10 at the door.
Tickets are going fast For Ari Weinzweig's Bacon and
Champagne Social. Come by, purchase a copy of his Guide to
Better Bacon ($29.99; ask nicely and he may sign it), and
mingle with glass samples of three small-grower Champagnes and
top-tier American bacons in hand. April McGreger of Farmer's
Daughter Brand will be bringing delicious homemade snacks to nibble
on, showcasing these fine bacons.Ari is a co-founder of Zingerman's Deli in Ann Arbor, MI. His book is a porcine tour-de-force, a work of bacon scholarship that should prove a catalyst to many conversations.
"Bacon is so integral to the culinary history of this country. The roots are so deep in our cooking, I think of it as the olive oil of North America."
- Ari Weinzweig
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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