BROTH BAR OFFERS NEW SPRING BASIL BUNDLE WITH MOBIUS MICROGREENS, SÉKA HILLS OLIVE OIL; NEW SEASONAL SPRUCE OOLONG KOMBUCHA
All About Bone Broth Class March 7 explores the healing powers, sourcing and preparation of bone broth
Portland, Oregon (February 23, 2017) – Broth Bar’s hot, pasture-raised bone broths will be the main ingredient in a new spring bundle along with Mobius Microgreens and Séka Hills estate-grown extra virgin olive oil. The Basil Bundle is made with coconut milk, bone broth (lamb, pork, chicken, turkey), basil microgreens, Arbequina EVOO and a lemon slice. The bundle will be available on the regular menu throughout the spring and summer.
“We are thrilled to collaborate with Mobius Microfarms for their nutrient rich microgreens and Séka Hills, renowned for their sustainably grown olive oil from the ancestral lands of the Yocha Dehe Wintun nation in Northern California,” says Tressa Yellig, co-owner of Broth Bar.
Broth Bar will also offer a new seasonal housemade spruce kombucha with a grassy flavor and a blend of oolong with bright, resinous spruce tips. All the kombucha flavors are available by the cup or a growler to go.
All About Bone Broth Class
When: March 7, 2017, 6-7 p.m. $15 per person
Bone Broth is one of the simplest and most powerful food remedies available to a person. Join Broth Bar co-owner Tressa Yellig to learn the history behind the use of bones as medicine, what conditions and illnesses are most receptive to their healing powers, how to source bones, bones from different animals, how to prepare bone broth and how to work it into your meal planning. Yellig will demonstrate how to prepare your broth, strain it and store it. Students will have the opportunity to taste a variety of broths.
115 NE 6th Ave., Portland, Oregon 97232
To reserve a spot, please call Broth Bar at 503-208-2758 or email firstname.lastname@example.org.
About Broth Bar by SFT
Sisters Tressa and Katie Yellig opened Broth Bar, the country’s first dedicated bone broth café, in August of 2015 in Portland, Oregon. Tressa has been making and selling her bone broth in Portland since 2009, when she founded Salt, Fire and Time. After six years of building a wellness community around traditional foods, she saw the need for a place to gather and a place to provide customers with a quick and convenient way to incorporate bone broth into their lifestyle. She partnered with her sister, Katie, who had recently left a corporate career in the beverage business, and Broth Bar was born. Broth Bar’s bone broth stands above others in the market because of its purity. The Yelligs source bones directly from Pacific Northwest farmers and ranchers who raise their animals as nature intended on pasture, grass-fed and grass-finished (and when feed is needed, it’s hormone, antibiotic and GMO-free). Salt, Fire and Time’s bone broth contains almost 2 pounds of bones per quart and is cooked in small batches for three days to release the maximum amount of beneficial micronutrients. Broth Bar is also the retail shop for Salt, Fire and Time’s line of jarred bone broths, kombucha, grass-fed beef jerkies and other nutrient-dense foods. Everything served in the café is gluten free, paleo friendly and selected with a focus on wellness. Broth Bar ships bone broth nationwide through saltfireandtime.com. Website: brothbarsft.com Instagram:@BrothBarSFT Twitter:@BrothBarSFT Facebook: Salt, Fire & Time/Broth Bar