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What's Happening This Weekend at Craigie

Hello Friends,
 
Last week was an extremely emotional week for many of us - holidays gave us more food for thought.  We really appreciate all of you -- so many have offered really kind and generous words to my last email. THANK YOU.  We independent restaurants are very much still fighting for our lives and your support is what keeps us going right now.  Cooking for you has meant the world to me.  WE ARE HERE FOR YOU!!
 
For me, spending time back in the kitchen, REALLY back in the kitchen (apron on, sleeves rolled up, cranking tunes and actually cooking) has been cathartic.  It’s helped remind me why I love cooking so much - the work itself is tangible and real, but it’s the giving part that still really turns me on. It’s our small contribution to our community - feeding you something that will take your thoughts away from our current reality and help put a smile on your face.  I’m having a blast making all the stocks, hummus, salads and desserts. Last night I braised a bunch of pork shanks and this morning first thing I will be making some Toulouse sausages. I’ve been a chef for a long time, but I’m actually cooking more now than I have in ages. I love it.
 
I also hope you are enjoying spending some time in your own kitchens, cooking delectable things and making your house smell great.  And, when you need a break, I hope you think about your favorite independent restaurants.  Order from them!  We all need your support.  I will be honest with you – this is an existential crisis for restaurants like ours. A lot of your favorite places might not be able to ever open their doors again. What a horrible outcome it will be if once this crisis is over and we are able to gather in public again, there is no place left for us to go.
The more you turn to us to cook one of your next meals, the better chance we have of one day clinking our actual glasses together, in person.
 
We are here for you. And you are here for us.

_____________________________________________
 
Here are some new menu additions for this weekend:

*** These items are limited and are available first come, first served until we run out. Place your orders online here.***

FRIDAY

Herbs de Provence-Braised Pork Shank and Toulouse Sausage $48
(Family style for two people)
 Semolina Polenta, roasted fennel,  olive & roasted tomato tapenade
 
Awesome wine recommendation
2015 Giuseppe Mascarello Barbera d’Alba ‘Scudetto’ Piedmont $40
 
Wagyu Corned Beef Brisket
$28

Spring-dug parsnip mash, Roasted rapini and cippolini onions, ramp salsa verde

Awesome wine recommendation:
2018 Riesling Kabinett, Weiser-Kuntsler, ‘Trarbacher Schlossberg’ Mosel $40
 

SATURDAY and SUNDAY

We may still have pork shanks and brisket, but then again, we might not!
I got a call from one of my terrific purveyors telling me I should expect FIRST OF THE SEASON  NEW JERSEY ASPARAGUS for Saturday’s menu.  For me this is the beginning of the spring asparagus that actually tastes like… asparagus!  I’m stoked. 
We all are embracing the joys that come from the simple things and this certainly qualifies.


 
Stay tuned on Instagram to see what we’ll do with the asparagus, as well as some other updates to the Saturday menu. 
_____________________________________________

Stay safe. Eat well. Call someone you love.
 
With appreciation,
Tony

 

 
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Copyright © *2019* *Craigie on Main*, All rights reserved.

Our mailing address is:
853 Main St,
Cambridge, MA 02139 


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