‘Carolyn’s Kitchen’ What I am thinking about this week
Kids are our future… in food, farming and fun!
from the farms & markets today
asparagus . beets . cabbage . escarole . radicchio . garlic . chard . collards . kale . mustard greens . leeks . kohlrabi . mesclun . micro greens . mushrooms . napa cabbage . onion . peas . potatoes . radishes . romaine . rhubarb . strawberries . scallions . turnips . wheat berries . zucchini
@ the ‘nack & coffee bar
Please try our refreshing and energizing green juice! Perfect before your morning run on the beach or as the start to breakfast. Made with fresh veggies from our friends at Balsam Farms . kale . cucumber . carrots . ginger . spinach . apple
- Balsam Farms strawberry rhubarb muffins
- blueberry zucchini cupcakes
- savory cheesecake with rhubarb compote
What’s special on my breakfast menu this week…
One of our staff’s favorites – Vermont Cabot Creamery Omelet . nueske bacon . vermont cabot aged cheddar . tomato . sweet onion . organic cage free eggs
‘I’ll have my usual, the Cabot! You can’t mess with perfection!’
‘This is the most amazing bacon ever’
‘It’s such a shame you are not open to the public. All I ever hear about is your amazing breakfasts’
Team Mill House at the Eileen’s Angels fundraiser for Project Most
Project MOST’s unique iGrow Summer Learning Program provides local children with opportunities to work hands-on with local farmers, chefs, fishermen and scientists among others. They’ll grow, harvest and cook their own food. They’ll learn new skills and about healthy eating and giving back to their community.
We served J’s Cold Brew Coffee and Carolyn’s Amber Waves Wheat Donuts
The Eileen’s Angels Fundraiser was a great opportunity for the chefs in the area to get together to showcase some of our specialties for a great cause. Almond, ENE, Nick & Toni’s (among others) were serving delicious tidbits alongside us. Good food, good drinks and helping the community – what a way to spend an evening!
Carolyn Stec, Executive Chef
“crusader of worthwhile causes”