WEAR A MASK.
LOVE ONE ANOTHER.
END POLICE BRUTALITY.
BLACK LIVES MATTER.
Now taking orders for:
Thursday 11/12 Friday 11/13
Pickup slots available between 4pm – 7pm
One stop shop…
add wine, beer, cider, soda, salad, produce to your pizza order
Flat Bread Platter
Autumn Veggie Box
Mixed Fruit Box
Kale and white bean soup
Thanksgiving box sign up next week…
Pizza menu at bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Orders are first come first serve and will be closed when sold out
Pre-ordered, pre-paid, zero contact pickup only
All payments will be made prior to pick up
Pizzas will be served hot and ready to eat, pre-cut and orders will be pre-boxed
Tip is not necessary, but much appreciated. If you are so inclined you can find the option on the order form
Our first priority is to keep our staff and customers safe during this continued pandemic, our dining room will remain closed
Salads are boxed, undressed and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in upper part of oven, turn oven to 400. Place pizza immediately on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until cheese is melty.
Winemaker Kate Norris, of Division Winemaking Company, created this solo project in 2013. Gamine, a childhood nickname for Kate, translates roughly to a mischievous kid in French. In 2018 Kate added a new wine to the family – looking to further express Grenache as a red wine through the lens of Oregon climate, terroir and her favorite winemaking styles. These grapes come from Mae’s Vineyard in the beautiful Applegate AVA in Southern Oregon. The 2019 vintage focuses on playing carbonic and traditional fermentation notes together in harmony.
Winemakers Tasting Notes:…uber-floral notes of violets with whispers of red currants, cedar and spice plus dark minerality dance on the nose. The first sips are lively, revealing raspberries crushed with mixed wild currants, bay leaf, pink peppercorns and angelica root, finishing with a light dry note of refreshing grapefruit pith.
The influence of carbonic maceration on this wine is clear on the palate, whose crunchy vibrancy brings to mind that there may be a kinship between Gamay and Grenache (!?!) While it has some of the warming note characteristics of Grenache, this Gamine is crafted with a light touch and layers of intrigue that keeps us coming back for more.
Put together from the bounty and Autumn harvest happening right now. Much similar to the model of CSA (Community Supported Agriculture) we hope to use a subscriptions model for weekly exchanges. We will be gathering products from farms that supply our restaurant, Simington Gardens, Blue Truck Produce, Groundworks Organics and Ayers Creek.Fruit Share:$35 – 6 shares available
3 lbs Fuyu Persimmon – needs a little time to ripen. Eat like a crisp apple or soft and squishy.
3 lbs Quince – Demystifying The Quince – NPR
3 lbs Apples – from Baird Orchard.
1 Gaston Melon – Ripe! and ready to eat
Sunday November 21st or Wednesday the 29th
Large and small sizes
More details next week…