Today I am grateful for all of the really special people who have become my customers. Thanks to all of you who have passed my name along. I couldn’t do this without you!
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and state which items you would like and what day you would like to pick up at the Preston Commons location. Please order by noon for pickup the following day. Pick up is from 4-6 pm, Tuesday, Wednesday or Thursday (Friday by appointment) at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.
Salad: Avocado & Edamame – this salad is obviously green but gets a little punch of color from fresh radish slices. The dressing slants to the Asian, right up my alley! $15/serves 3-4. Veg, GF.
Soup: Rosemary & Lemon Chicken Minestrone – it sounds like a Fall soup but its actually quite light with tiny orzo pasta and a fresh dash of lemon. $15/quart serves 3.
Pot Pie: All of my pot pies are made with my flaky pie crust and the best ingredients. I really started this business based on these recipes. Last year I created a new Curried Chicken pot pie and it has been a big hit on the Artizone site. If you haven’t tried it, you should; the flavors are exotic but also comforting, as they are encased in the flaky pie crust. Homestyle Chicken is my tried and true standard – white chicken breast meat in a creamy gravy with green peas. $25/pie.
Quiche: Maple-Bacon - definitely on the Fall side of the spectrum: rich and comforting and just a touch decadent! $20/pie
Dessert: Chocolate Custard Pie – this pie is a standard on the Artizone site because it is so yummy; add a dollop of whipped cream and you have found chocolate joy! ($20) or Fresh Raspberry Pie – I am doubling back on the Raspberry Pie because the berries are still in abundance at the stores and farmers market. If you missed it last week, I encourage you to try it this week because it won’t be in season long! $25/pie
We are happy to create any of our pies and quiches with gluten-free products. Please note that we do not operate a fully gluten-free kitchen and some cross-contamination is possible.