Kyle and Lacy have been long time 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 lesson some of their finical 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.
Question of the Week – 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 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, 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 full service operation we had back in 2019. But we 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 this new ‘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.
Egg Pie Wednesdays – the only day of the week we are offering our ol’ market style egg pizza. It will include 4 eggs baked on the pie and will be cut into 4 slices. Every pizza is a breakfast pizza to us, but this one crosses that line real nice.
For continued safety and precaution, we ask that everyone 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
Bagel Chips – thinly sliced, toasted, olive oil and sea salt
2020 Hooray For You Wine Co. Red Blend, Weets Family Vineyard, Columbia Valley AVA, WA – $20Merlot (48%) + Cabernet Franc (48%) + Cabernet Sauvignon (4%)
Here’s a new red for you to try out this weekend from Winemakers Gregory Cantu and Christopher Sky. This blend of Merlot, Cabernet Franc and Cabernet Sauvignon grapes were harvested in October of 2020 from Weets Family Vineyard – Rattlesnake Hills in the Columbia AVA of Washington State. Whole cluster fermentation in an open top fermenter with daily punch downs, it’s unfiltered with no sulfur and native yeasts. Aged in neutral Burgundy barrels.
Winemakers Tasting Notes:
Good tannin, nice acid, big fruit… the Merlot comes through with notes of stewed plumbs and the Cab Franc and Cab Sauv come together with tobacco and dried herbs
week of 3/16 – Wednesday, Thursday, Friday and Saturday