Kyle and Lacy have been longtime Tastebud family members. Many of you know Kyle from markets, catering or the restaurant. Their new little family has had some very intense challenges with baby Lew’s health. They have been facing all of these obstacles head-on, but as a community, I believe we can lessen some of their financial stress so that they can keep their focus on little Lew, who is the cutest little peanut you will ever meet.
Please help us help them, donate to their Go Fund me if you can.
Thank you for all of your donations, so nice to know we have a generous community to help those around us. We are extremely grateful for all the financial help provided to them.
Make Borscht Not War
“DESPITE THE UNBELIEVABLE HORROR OF THE SITUATION ON THE GROUND IN UKRAINE, MANY OF OUR SLOW FOOD LEADERS AND ACTIVISTS HAVE DECIDED TO STAY BEHIND TO PROTECT, FEED AND RESTORE THEIR COMMUNITIES. THEY ARE CALLING ON US—THE GLOBAL SLOW FOOD FAMILY—TO SUPPORT THEM; BOTH THOSE WHO HAVE HAD TO LEAVE THEIR HOMES, AND THOSE WHO HAVE STAYED BEHIND.” – slowfood.com
Borscht for Ukraine #CookForUkraine Borscht is a Ukrainian cultural heritage. And we thought it would be a great vehicle to generate donations for Slow Food International who are raising funds to support Ukraine in two ways: Saving Ukrainian biodiversity and Keeping knowledge alive. More information here
100% of borscht sales will be donated
In 1998, when I was in high school, I visited the Soviet Union. The trip included Russia, Ukraine and Moldavia. It was an experience of a lifetime. I have not found my slides from the trip, but I hope to find and share them. It was my first visit with Eastern Europe, and not my last.
UPDATE – We have no tangible plans for a change of service style. We will be continuing with take out only, encouraging online ordering and expanding our bagels, breads and baked goods menu. I recall just a year ago we considered opening back up, just as a lot of places did. But very quickly they had to close or pivot their service yet again. With that fresh our minds, we are going to just sit tight and keep the ship steady as she goes, until our lifestyles seem more ‘permanent’ and ‘dependable’. If I had to give a guess, I think we will not ever be going back to the ‘fullest’ service operation we had back in 2019. But we do hope to be committing in earnest to a take-out pizzeria and bakery. We have hopes to redesign the frontage to be more accommodating, inviting and intentional for what might be our ‘permanent’ service style. We truly appreciate the accommodation our community has made with us and I believe we can expand on our partnership in a way that connects us all further.
Make Borscht Not War – Borscht for Ukraine
100% of borscht sales will be donated
Egg Pie Wednesdays – ol’ market style egg pizza, 4 eggs baked on the pie and cut into 4 slices
For continued safety and precaution, we ask that you continue to wear masks when picking up orders
Add salad, bread, produce, beer, wine, to your order!
Pizza menu is at the bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
Orders are first come first serve and will be closed when sold out
All payments will be made prior to pick up
If you want to tip, you can find the option on the order form
Pre-ordered, pre-paid, limited call in and walk up orders are available
Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
Canceled orders will result in a refund of the total minus 5% to cover credit card processing fees
Salads are boxed, undressed, and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on