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Molly Maciejewski

New Patio, New Menu, New Afternoon Snack Menu – same friendly faces!

admin posted this article on July 16th, 2012

We have just worked through our first weekend with our fabulous new patio and are really thrilled with the experience overall… for anyone who was here and was able to take in the new surroundings (and heat) – what did you think?

We just wanted to share with you that in addition to the new patio, we have a delicious new Summer 2012 menu reflecting seasonal produce and showcasing local farmers developed by Chef Molly Maciejewski – and wow, did she hit the mark (again) this time!  From the breakfast to lunch to salads… she has even gone as far as developing a new SNACK MENU   that is available to compliment our beer and wine selections for your afternoon enjoyment.

So – if you haven’t yet, come on in… absorb the summer with either a generous Charcuterie Plate, Cheese Board, Truffled Popcorn… beer and/or wine, on our new, green, patio.  We would love to see you!

Gallery Night is Friday – and we are stoked!

admin posted this article on May 3rd, 2012

Madison Sourdough is thrilled to host Three Woodworkers for our inaugural Gallery Night sponsored by MMoCA.  We will have stunning work by Dave Chapman, Chris Jungbluth and Jeff Waldman with a string arrangement from The Brother’s Grimm (MSco’s very own barista AJ and his brother!).

From 5-9 we will have a beautiful spread of appetizers by Chef Molly Maciejewski and a cash bar featuring local beers and some wine as well.  We will be closing the cafe at 3p.m. to prepare the space for this epic event.  We can’t wait to see you there.

Meat Class: Rub. Cure. Smoke.

admin posted this article on April 25th, 2012

Check 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

MSco presents a Meat Class: Rub. Cure. Smoke.

admin posted this article on March 31st, 2012

Check it!  There is still space 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

Wednesday Happenings

admin posted this article on March 7th, 2012

On this unseasonably warm day we have a gorgeous Walnut Sourdough loaf  as well as our Lonesome Stone Organic Miche available for your enjoyment.


Our soups today are a) German Butterball Potato (vegetarian) and b) Roasted Garlic Ham.  Chef Molly Maciejewski is paying homage to her roots today through her quiche:  Polish Sausage, Potato, and Roasted Cauliflower.

 

 

We also have a new development in the pastry section – We have a new flavor of the Gateau Basque – Vanilla Saffron, in addition to our Lemon Curd.  Are you excited?  I am!