pie

Life of Pie

What was the first thing you ever baked in your parents’ kitchen? I think 9 out of 10 people would respond “cookies.” Me too! I remember that our neighbors across the street  (Joyce Strong and her mother, Mary) had shared these funny little brown, bumpy lumps with us and I thought they were divine! When I asked Joyce about them, she said they were “Cat-tails.” The joke was that we had cats and the Strong family did not care for pets of the feline persuasion.

The cookies were actually an unbaked oatmeal confection that many of you have probably tasted or made at some point. It was the perfect first foray into the baking world for me because the cookies required no oven time! My mother’s cookies were a different story. Unlike those Peanut Butter Chocolate No-Bake cookies, each of Sadako’s cookies were perfectly round spheres…crisp and chewy and mostly eaten right off the wax paper where they cooled on the counter.

My mother, Sadako, born and raised in Taiwan, was a novice to American baking but she applied the strict attention to detail learned in her mother’s kitchen to her newly acquired skills. Due to her quest for perfection, she struggled especially with pie crust. And of course, apple pie was my favorite dessert in the world. I could not wait until she baked pie—sneaking into the kitchen late at night for a last piece before bed, waking up in the morning and eating a slice for breakfast. I even loved the little cinnamon strips she would make with the leftover pieces of pie crust. But she constantly complained of the troubles associated with rolling out crust so we did not have pie as often as young Ruth would have liked. :(

Fast forward to my first kitchen away from home and by golly, I was going to learn to make pie. Ironically, I don’t remember the first fruit pie I baked. But I do remember the first time I made a chicken pot pie for my sweetheart, JB. I recall that I used too many herbs in the gravy and one in particular, tarragon, was not his favorite. So several tweaks later, the Home Sweet Home chicken pie as it is today, became my signature dish. I took it to pot-lucks, friends who’d had babies recently or lost a loved one, and family reunions.

Eventually, we all return to our first (food) love and I am no different. I’m baking Apple Pie this week and every one of my senses will be aroused to memories of my mother’s flaky pies which she claimed were less than perfect but I found to be pure heaven.

Grandma Alice's Apple Pie

Grandma Alice's Apple Pie

April's Attitude of Gratitude

If you’ve been following along with the blog, you’ll know I’ve been working on monthly resolutions.

January – Ditch the Grudge

February – Pay it Forward

March – Plant Seeds of Optimism

This month’s theme was inspired by a talk from a young priest last month. He had spent his “spring break” on a mission trip to a third world country. He commented that as is so often on these outreach events, as the “missionary” you gain as much as, if not more than the people you intend to help. He described a young child who would hang around the job site as they built homes for these needy people and when he asked her to show him her toys she proudly brought out her prized doll. When he requested to see her other toys, she looked a little confused and replied, “This is my toy. Isn’t she pretty?” She was so happy with her one plaything, her one possession.

The young priest had an “a-ha” moment…a forehead-slapping humbling insight. We are all so caught up in our phones, iPads, laptops, and other things that we feel we cannot live without each day. We don’t feel grateful for the ease of our lives and the possessions that we take for granted. We forget that our children have never done without or had to worry about a safe roof over their heads or the accessibility of healthcare. Plentiful healthy meals, superior education and culture are a given in our neighborhoods. So his recommendation for the lenten season was to work to be grateful for what we already have rather than to sacrifice or “give up” a favorite food, beverage or activity.

During the month of April I am working to cultivate daily gratitude for my blessings, as well as my normal existence. I will try not to take for granted the things I have, the people in my life and least of all, this great state and country I call home. My goal is to see the beauty of my health, enjoy each new morning as it rises and sigh with a grateful heart at the end of each evening. Won’t you join me in my attitude of gratitude this month?

Other things to be thankful for:  sweet customers who make my work worthwhile, fresh produce in the markets to make delicious salads and soups, and ripe fruit for pie! Have a great week…be sure to check the order site for available items not listed on the posted menu. 

Raspberry Pie

Raspberry Pie

Land of Enchantment, white water rafting and chile rellenos

Processed with VSCOcam with e7 preset
We drove to New Mexico for a quick 48 hours of quality time with my in-laws over the 4th of July holiday weekend and I am so glad we did. The weather was beautiful, with some rain showers each day — highly unusual for Albuquerque in the summer — and any time spent in Jeanette’s home is always comforting. She is the quintessential hostess! While in the Land of Enchantment we enjoyed Mexican food, home cooked meals, an Albuquerque Isotopes fireworks display, mexican food, card games, white water rafting, Mexican food and hiking in the great outdoors.

Our rafting trip started above Santa Fe and took us down the Race Course on the Rio Grande. In our boat were Bob (Grandpa), my husband, son James, me, two recent college grads from Boulder and our guide, coincedentally named Ruth! The water was higher than I can ever remember so the trip was fun with plenty of rapids to amuse my son. I have to comment that I was quite proud of Bob for staying in the boat the entire time! It was a little rocky for part of the trip and we got plenty wet but he held on to his seat and retained his composure to give plenty of salty comments to the entire crew. At 81.5 years old, he is strong, spry and a lot of fun!

Processed with VSCOcam with e2 preset

Processed with VSCOcam with e3 preset

I cannot get enough of the New Mexican flavors whenever I visit as evidenced by my meal choices this past weekend:

Blake’s Lotaburger Green Chile Burger for lunch

Golden Pride Breakfast Burrito with beans and Carne Adovada for breakfast

Tortas Rainbow Chicana Torta for lunch

El Patron Chiles Rellenos with green chile and Sopapillas for dinner

And honestly, I think I could handle another plate of Chile Rellenos tonight, but alas, I may have to settle for Tex-Mex for a while. Hope you have a great week! 2015 Menu for July 6

My season of "lasts" and menu for April 13-17, 2015

I remember when my two middle children were in preschool and I thought, are we ever going to get out of this era of chicken pox, losing teeth, and crying over lost toys? And then I blinked and my youngest is a senior in high school and I haven’t heard either of my boys cry in years and I realized we are at the end.  The end of 30+ years of child raising…I’m not saying that we will cease to be parents; obviously not, with weddings, childbirths and college still ahead of us.  But an era does come to a close when you are no longer the biggest influencer in your youngest child’s life and your child becomes an adult.
IMG_9091This melancholy today is brought on by my son’s Senior prom last night.  It was the last high school formal that I will have taken pictures of any of my children. This past week he attended his last high school retreat.  And soon, he will have his last week of high school.  I’m sure that there will be more nights when I worry about how late he comes in, so there is still more fun parenting to come. But still, I mark each of these last events with a little tear.

Have a great week.   2015 Menu for Apr 13

I like Margaritaville but sometimes I like Sweaterville too!

A cold front is getting ready to hit the nation this week and I’m kind of excited.  Maybe partly because I’ve lost my summer tan and these warm fall Texas days make it difficult to hide my pale legs…but truthfully, I love sweaters. Not the bulky, itchy variety but the soft, cozy, maybe too long in the sleeves type.  So I will be unpacking my sweaters this week to brace against the cold.
It’s also a good time of year to be in the kitchen because the warmth of the oven is bearable and the fragrances evoke childhood memories of family feasts and holidays.  So here’s what we are making for you in the kitchen this week. Menu for Nov 10

I am also posting the 2014 Thanksgiving Pies & Sides menu and 2014 Holiday Products offering that we featured at the Sip & Sample on November 6.  Use the contact form to order or email butterfieldgourmet@gmail.com.

 

Time flies pretty fast from here to the end of the year

This is the time of year when my to-do list is so long, I know I will not complete everything by the end of day. But that’s okay—as long as I keep making lists and trying to cross off a few items when I can, I am making progress!
Its time to start thinking about holiday gifts and meals again and I am very excited about introducing these tasty recipes. New this year, I am offering Pies & Sides for the Thanksgiving week.  I will feature 5 scrumptious pies and several delicious side dishes so you can round out your own Thanksgiving table or be the star who contributes something special to the potluck! (Ask me how you can have a pie baked in your Grandma’s pie plate to take to your gathering!)

My gift selection this year has grown again – and I can’t wait for you to try everything at my Sip & Sample event this Thursday, November 6!  If you did not receive an invitation via post or evite, message me and I will happy to share the details.  I will be sampling ALL of my gift goodies as well as a couple of savory items, several sweet pies and Dallas Fine Wine and Spirits will be on hand so you can taste a couple of wines that pair well with my savory and sweet items.  And I have ideas on how to put together a fabulous, unique gift for that boss who is hard to shop for, the sweet neighbor who always watches your home when you’re gone, your children’s teachers and of course, clients that you want to thank for their business throughout the year.  Don’t miss this fun evening, you’ll have first pick of delivery dates and of course, the opportunity to try many delectable goodies before you plan to give them away.

I am operating a limited pick-up this week for my Dinner Menu since I will be busy with the Sip & Sample on Thursday.  I’m making customer favorites and a new unique pie, here are the mouth-watering details and info on how to order: Menu for Nov 3

Such a super Saturday at the Cultivate Festival in Irving!!

Saturday was just amazing, great bands, great food, huge crowds, wonderful to meet customers! We sold a lot of chocolate pie, pecan pie bars and GF pecan pie bars and of course, our beloved, S’mores bark.  The Dallas News Guidelive photographer was taking pictures and we got a nice mention in her slideshow - http://bit.ly/1rTIiIO.
Here’s a pic of my crew that were such a huge part of Butterfield Gourmet’s successful day - IMG_3364

and here’s the link to this week’s offerings Menu for Oct 20.

Come to @CultivateDallas this Saturday, October 18!

We are so excited to be a part of Chipotle’s Cultivate event at Lake Carolyn this Saturday from 11 am – 7 pm.  We will be in the Artisan Hall, serving up slices of Chocolate Custard Pie (see below!), Pecan Pie Bars and packages of S’mores bark.  See the official website for information on the event:  http://chipotlecultivate.com/cities/dallas-ft-worth/  Hope to see you tomorrow!
SONY DSC

Fall fun and every day blessings

It was an interesting week! I was so excited about the promise of change in the weather…and the opportunity for rain.  Well, it came alright!  Dallas was hit with a deluge of wild thunderstorms for a very short period of time and it left the city with downed massive trees and loss of power to 250k residences and businesses!  Our power went out at 4:45 pm on Thursday and stayed out until 3:45 pm on SATURDAY!  It was very frustrating for me and for my husband who works out of the home.  Friday we found ourselves playing wifi vagrants…going from cafe to cafe for internet access and trying not to wear out our welcome.  The loss of power also meant that I had to find storage for my four freezers’ contents!  I was able to store much of the perishables at the Cafe Gourmet shop and surprisingly, two of the freezers retained their frozen state.
Because I was so frustrated by the lack of power, I felt so grateful when we regained electricity, which I take for granted every other day of the year.  So that was a positive that came out of the storm.  And it also brought the promised cool weather for Saturday morning when my son had a cross country meet.  Sadly, the event that our school was to host was cancelled due to the storm damage but we were able to move the meet to another location so our team could still race.

And the power was back on in time for us to catch some fun NCAA football matches on the telly.  I haven’t had the opportunity to sit down this season to watch any games and this turned out to be a great weekend.  Go Frogs! :)  I hope you all had good weeks too and I would love to hear how your neighborhoods fared from the storm.  Here’s what I’m cooking this week. Menu for Oct 6

The pumpkin dilemma...

So October arrives and I see all these wonderful pumpkins in the store and I am desperate to put them on my front porch to beckon Fall to my doorstep.  But the forecast in the Dallas area this week ranges from 89-93 each day and those lovely orange globes will be rotten inside by Halloween!  So my plan this year:  I will buy the beautiful pumpkins and place them in my foyer where I can enjoy them and once the temperatures stay below 85 daily, I will set them outside to herald the arrival of Fall!
My menu this week includes one Fall favorite that should grace every home – an Apple Crisp.  The fragrant apples with cinnamon spices fill my kitchen long after the baking is done.  When you order this dessert from me, you can place it in the oven to warm and you will enjoy the same, heady scent throughout your home! Click here for this week’s menu and instructions on ordering Menu for Sep 29.

Changing things up a little

Instead of adding a new post for my weekly menu, you can now access the  Current Menu here.  Follow the instructions listed on the menu to order those items which are available for pickup at my Preston Commons location inside the Cafe Gourmet on the Go, 8115 Preston Road, Suite 140, Dallas, 75225.
I have some items available for delivery through Artizone.com and you can click on the Artizone truck to the right to be directed to my store on their site.

To see some of my other offerings, please use the above tabs – Mains, Savorys, Sweets and Gifts.  I am always happy to answer any questions! Use the Contact tab above to reach me directly.

Cheers,

Ruth

It finally feels like Fall, I'm loving it! Menu for September 15-19, 2014

I am so excited for crisp mornings and sweater-filled nights! I love warm weather but I also crave having a hot meal without perspiring…
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.

New Pick up schedule:   Tuesday 4-6 pm, Wednesday 3:30-5:30, or Thursday4-6 pm, (Friday by appointment) at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad:  Chicken-Apricot – This is a main course salad and is very unusual- with roasted chicken breast, sherry-soaked apricots and a dijon/honey-mustard dressing. Serving suggestion: delicious on croissant or ciabatta rolls.   Makes 4 nice-sized sandwiches, $20. GF

Pot Pie: All of my pot pies are made with my flaky pie crust and the best ingredients. Homestyle Chicken is my tried and true standard – white chicken breast meat in a creamy gravy with green peas. $25/pie. Steak & Ale is a nod to the British pub favorite; I use Boddingtons Pub Ale for a deep, savory flavor. $30/pie

Quiche: Ham & Swiss – a creamy favorite for kids of all ages. $20/pie.

Entree: BBQ Chopped Beef with Sesame Rolls – this may be a sloppy sandwich, but it’s not a Sloppy Joe! Slow-braised chuck roast, tender fall-apart onion slices all in a tangy BBQ sauce. $35 serves 4, $40 serves 6. Rolls & pickles included.  This goes great with my Traditional Potato Salad, $15/quart.  GF without the rolls.

Dessert: Lemon Meringue Pie – tart and sweet with fluffy meringue on top. $25/pie (must be ordered in advance)

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.

 

Must summer come to an end? Sigh. Menu for August 18-22, 2014

The end of summer is always bittersweet.  It signals the last of lazy days and vacations, and the beginning of busy schedules, early mornings and new school years.  Even those households who are empty of children are affected by the coming season — traffic patterns change, so you adjust your schedule; you stay out of the stores at certain hours… My menu this week is a salute to the beauties of late summer produce: zucchini, raspberries and eggplant. Hope you find something that you can enjoy in one of your final meals of summer!
It’s a college visit week for us (getting a quick one in before my son goes back to school on Friday!) so Pick up is WEDNESDAY and THURSDAY only this week.

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, Wednesday or Thursday at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad:  Southwestern Cornbread Salad is back! This salad is the best and is destined to go up in price this fall.  It is hearty and addictive. $15/serves 3-4. Veg. GF avail.

Soup: Chicken Tortilla – my classic, traditional soup is a best seller and this latest batch includes the freshest summer zucchini as well as fresh Hatch chiles. $15/quart serves 3. GF

Quiche: Summer Squash, Bacon & Mozzarella – the surprise about this quiche is that it is actually on the light side without losing anything in the flavor arena! $20/pie

Pot Pie: Homestyle Chicken ($25) or Steak & Ale ($30)

Entree: Eggplant Parmesan – this version of the classic Italian casserole highlights delicate slices of fried eggplant, gooey mozzarella and a bright tomato sauce. The breading on the eggplant has been replaced by a crispy topping over the entire dish. Serve with a crisp green salad and a loaf of crusty bread. $30 serves 4-6. Veg. GF avail.

Dessert: Fresh Raspberry Pie – Double crust pie filled with tart berries that is surprisingly delicious with cinnamon ice cream (take softened vanilla bean ice cream and stir in just a smidge of ground cinnamon!) $25/pie. Veg.

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.

Spice up your life a little...go green! The Hatch Menu 8/11-15/2014

I absolutely love Hatch green chile! I grew up in New Mexico, but didn’t discover this flavorful pepper until adulthood. Although I always have chiles in my freezer, they are harvested in August so when you order off my menu this week, there will be freshly roasted peppers in every bite.
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 at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad:  Green salad with Greek Goddess Dressing – a light version of an old favorite that promises low-fat and low-calorie creaminess. $12/serves 2-3

Soup: Green Chile Stew - what else? Our recipe includes beef and potatoes and while it makes a hearty supper, many green chile aficionados love it in the morning with a fried egg on top! Serve with fresh flour tortillas. $20/quart serves 3. GF

Quiche: Green Chile Egg Soufflé - technically, it’s not a quiche.  It comes without a pastry shell but it is cheesy with a little green chile punch; serve with a fruit salad on the side to complete a wonderful lunch or breakfast. $20/pie GF avail.

Pot Pie: Homestyle Chicken ($25) or Southwestern Chicken (the chicken version of our green chile stew) ($25) or Green Chile Stew Pot Pie ($30) GF avail.

Entree: Pulled Pork Carnitas – although this taco filling is lacking green chile, the chipotle chiles in the marinade give it a really nice kick. So tender – I will provide the flour or corn tortillas, you add refried beans, salsa and sour cream. $30 serves 4-6. GF

Dessert: Fresh Blackberry Pie – a double-crust pie that celebrates the last berries of summer.  Serve with vanilla ice cream for tonight’s dessert and then sneak into the kitchen the next morning and have a slice for breakfast! $25/pie GF avail.

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.

Back to school for the kids, back to work for Butterfield Gourmet...Menu for Aug 4-8, 2014

The past three weeks just flew past, and now we are back at our post, hoping to bring delicious meals to your family table.  Soup of the week is back, and be ready for the Hatch Chile invasion next week!
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 at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop.

Salad: Israeli Couscous and Tomato Salad with pesto – this is fresh and bright and sings of summer. $15/serves 4

Soup: Homemade Tomato – this ain’t your momma’s Campbell’s and it’s not La Madeleine’s cream-laden version either — a crusty baguette is the perfect accompaniment. $15/quart serves 3. GF

Quiche: Yellow Squash & Mozzarella - a salute to summer and the abundance of squash. $20/pie GF avail.

Pot Pie – Homestyle Chicken ($25) or Steak & Ale ($30) GF avail.

Dessert: Atlantic Beach Pie – this unusual custard pie comes from a chef in N. Carolina. The crust is made of saltine crackers and the lime flavored custard is nice and tart. We will top it with fresh whipped cream if you promise to eat it the same night! $20/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.

 

 

Summer Salads and Sweet Surprises, don't you just love alliteration? Menu for July 7-11, 2014

I will be taking some time off from my menu posts after this week. We have a family vacation planned and the heat of the summer will be upon us.  You can still contact me to order anything you have seen posted these past months and then I will resume menu posts in August, just in time for busy schedules and back to school events!
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by noon for pickup the following day. Pick up is from 4-6 pm, Tuesday, Wednesday or Thursday at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop

Salad #1: Carrot & Chickpea – the dressing makes this light, protein-packed salad interesting with almonds, smoky spices, cilantro and a touch of heat. $12 serves 2-3 GF

Salad #2: Kale & Bowties – simple and delicious, this salad can be served cold or warm as a pasta dish! $12 serves 2-3 GF avail.

Entree: Chicken Lettuce Wraps – my version of the PF Chang favorite makes a really nice summer supper. Pair it with the Carrot & Chickpea salad and a nice Chablis and you have a lovely, weeknight dinner or picnic! $30 serves 4

Dessert: Chilled Strawberry Pie – so yummy with sweetened whipped cream (included) $20/pie GF avail.

Quiche: Spinach & Gruyere – my fave spinach pie. $20/pie GF avail.

Pot Pie – Homestyle Chicken ($25) or Beef Pot Roast ($30) GF avail

Ahhh, summer, lazy summer! What to eat June 23-27, 2014

I truly love summer and the days lacking in schedule…our son is away for a week and the house is quiet. For me and my husband, a week like this usually translates to late dinners consisting of seafood and salads or simply cheese, bread and wine. I also have the opportunity to experiment with vegetarian dishes and light fare that our son does not prefer. Here’s a sampling of what I consider an adult menu…
I am limiting pick-up to just Monday and Tuesday this week, so if you want dinner for Monday, please reply by 4pm Sunday. For Tuesday pickup, I need to receive your order by Noon on Monday.  To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location.

Pick up is from 4-6 pm, Monday or Tuesday at 8115 Preston Rd, Suite 140, inside the Cafe Gourmet on the Go shop

Salad: Fresh Fruit Salad with Blueberry Vinaigrette – field greens, nectarines, strawberries and blueberries with toasted almonds.  $15 serves 2-3 GF

Meatless Entree: Raw Zucchini Salad with Lemon & Parmesan – no way would my kid eat this one, but I think it’s better than a bowl of pasta.  $20 serves 4 GF

Quiche: Arugula & Mushroom with Italian cheeses.  $20/pie serves 4-6**

Entree: Fried Brown Rice with Shrimp & Sugar Snap Peas – light Asian fare is not always easy but this dish is just about 400 calories per serving! $30 serves 4. GF

Dessert: French Lemon Tart – silky lemon custard begs to be topped with sweetened whipped cream! $20/pie

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Coming next week:  Lots of pies and salads that are so lovely to take to all of your July 4th celebrations!  Quantities will be limited so order early.

Here's what's for dinner for June 9-13, 2014

Going a little light this week as summer is heating up.
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by NOON for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday, or Thursday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Soup: Chicken Tortilla - I’ve received a lot of orders from Artizone customers the past 2 weeks for my mainstay soup so I’m reminding you that it is always available.  It’s traditional, full of veggies and I like to serve mine over chopped avocado with crispy tortilla strips (included) and Jack cheese sprinkled over the top. $15/quart  GF

Salad: Chicken-Cabbage salad – it’s not the Chinese chicken salad you’re familiar with – this version is crunchier with carrots, ramen and very light and spicy.  $15 serves 2-3

Quiche: Ham & Swiss - this is the quiche most of us grew up on. It’s simple and honest and creamy.  $20/pie serves 4-6**

Pot pie:  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Dessert: Fresh Fruit Tart - this pretty dessert has a cookie shortbread crust with a creamy filling and topped with fresh fruit. Best served the day of pick-up. $20/pie GF avail.

Cookie: Peanut Butter Chocolate Chip - who doesn’t love these cookies?! $10/12 large cookies GF

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!

Summer is here!!

Pretty soon we will be scattering all over for our various vacations, summer camps and trips abroad.  I am thinking I may not see many of you over the next couple of months but I would like to invite you to make suggestions for meals you would like to see on the menu when you ARE in town. I truly appreciate your business and the friends you send my way.
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by NOON for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday, Thursday, or by request, Friday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Quiche: Italian Sausage & Spinach – very filling and satisfying, with lots of flavor.  $20/pie serves 4-6**

Pot pie:  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Entree: King Ranch Casserole – not your momma’s casserole made from canned soup, this gourmet version is an easy sell at our dinner table. $25 serves 4-6  GF available

Salad: Classic Caesar Salad with Homemade Garlic Croutons – pairs nicely with the quiche and pot pies.  $12 serves 3-4 GF

Dessert: Fresh Blueberry Pie - a favorite summer flavor in a classic pie. Love, love, love a slice with lemon ice cream! $20/pie**

Cookie: Sugar Sprinkle - these giant cookies are colorful and sweet- don’t forget the ice cold milk! $10/12 large cookies

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!

Don't you just love pie?! Menu for May 19-23, 2014

The school year is winding down and schedules can be stressful…make life easy and pick up a home-cooked meal for your family!
To order, please use the Contact tab (or email butterfieldgourmet@gmail.com) and tell me which items you would like and what day you would like to pick up at my Preston Commons location. Please order by 10 am for pickup from 4-6 pm the following day.

Pick up is from 4-6 pm, Tuesday, Wednesday or Thursday.

8115 Preston Rd, Suite 140 inside the Cafe Gourmet on the Go shop

Quiche: Swiss, Bacon & Spinach - if it has bacon, it has to be good. If it has spinach, it has to be good for you!  $20/pie serves 4-6**

Pot pie:  Two choices this week-  Homestyle Chicken ($25) or Beef Pot Roast ($30)**

Entree: Black Bean Enchiladas – this is a great meatless meal, if you are trying to have one each week as we are. Specify your preference for flour or corn tortillas. Includes a bowl of my personal salsa. $30 serves 4-6 GF with corn tortillas

Salad: Southwestern Cornbread Salad -  if you’ve never had cornbread salad, you need to try this.  It’s a layered salad filled with romaine, tomatoes, black beans, corn, cheddar and ranch dressing.  It really is unique and delicious.  $15 serves 3-4 GF available

Dessert: Black Bottom Banana Cream Pie - I received a request for banana cream pie and I have 2 recipes…we will start with this one. Its actually a chocolate cream pie with a layer of bananas, what could ever be wrong with that?! $20/pie

Cookie: Mom’s Homemade Oatmeal Chocolate Chip – did you see what I did there? Chewy, melty goodness. $12/dozen medium cookies

  • GF crust is available for the quiche or any of the pot pies. Additional charge applies.

Thanks for your orders and your referrals!