In addition to the Walnut Sourdough and Lonesome Stone Organic Miche today as our specialty breads, we also have awesome specials for our quiche, strata, hot soup and gazpacho. Are you ready?
Red Onion, Fountain Prairie Beef, Fontina Quiche; Bacon, Brie and Sweet Corn Strata; Chili Con Carne and Catalan Gazpacho. You may find yourself asking – “What is a Catalan Gazpacho?” Well, it’s a traditional Spanish Gazpacho from the Catalan region containing tomatoes, garlic, cucumbers, bell peppers, onions and delicious sourdough bread. A full serving of vegetables for you today – if you so choose!
News
Meat Class: Rub. Cure. Smoke.
Sadie posted this article on April 25th, 2012Check it! There are a couple of spaces available for this meat class – just in time for the BBQ Season! Call if you have any questions! 608-442-8009 or email David… his info is below!
Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.
Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining. Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.
Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.
Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.
The cost for the class is $140. The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI. CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at http://www.eventbrite.com/event/3176209127 Inquiries: david@madisonsourdough.com
First Outdoor Market!
Andrew posted this article on April 21st, 2012First outdoor market of the season today. We are in baking and the loaves and pastries look spectacular. This winter was very restful for David, Adam, and I and we are ready to break a sweat over some finely crafted loaves brought to market still warm from the oven. So far we have rocked out to Art Blakey and the Jazz Messengers and The Band (a tribute to the late Levon Helm). Bumpin!
We will have Sesame Fennel and Fig Millet as our specialty breads this week, along with some Ciabatini, our baguettes, and the classics.
Gateau Basque will make their first appearance this week. They have been a real hit at the cafe. It is essentially an almond meal and lemon crust encapsulating a cherry, vanilla, lemon curd, or mixed berry filling. Enjoy these traditional French/Basque delicacies for breakfast or save it for dessert.
See you down there.
Cheers,
Andrew
Friday Thoughts and Offerings
Sadie posted this article on April 20th, 2012
In addition to our Seed and Grain, Caraway Rye, and Lonesome Stone Organic Miche…. here are some Gateau Basques to lure you in today. Maybe lure is the wrong word….we’re thinking about helping to sustain you this weekend with Door County Cherry, Lemon Curd, Mixed Berry or Vanilla…. There is so much going on this weekend- our first Farmer’s Market, Film Festival and other good times!
Our Soups today are Ham and Mushroom (a bit later a Vegan Black Bean Chili), Ajo Blanco Gazpacho. Our quiche is a Red Onion, Beef and Fontina and our strata is Salami, Arugula and Fontina. See you soon!
Spring Menu: It’s been a week… what do you think?
Sadie posted this article on April 18th, 2012
What’s your favorite or must lusted after menu item this Spring?
Our staff picks are too many to list – but Eggs Diablo and Croque Madame are high ranking on the breakfast menu! For our lunch items the Toasted Miche, Egg Salad (described as Sunshine on a Sunday Morning), Mediterranean Salad, Caesar Salad, Grilled Cheese with Apple, and the Grilled Chicken with Cheddar. Come in, work your way through our new menu – and let us know what you think!
