Monday's Hot Bar 12/31/12

RAW FOODS: raw cole slaw, raw kale salad, raw pickled zucchini

SOUPS: chicken tortilla, turkey chili, potato-bacon horseradish soup

VEGAN FOODS: bedelijan, misir wat, steamed broccoli, ginger-garlic cabbage, fasolia, gomen, ater kik alicha, black beans, basmati rice, sausage seitan, roasted garlic and tomato tofu, vegetable curried rice, chana masala

VEGETARIAN: succotash, apple crumble

MEAT & SEAFOOD: apple-ginger pork, homestyle chicken pot pie, cider braised chicken, loaded mashed potatoes with bacon, tilapia with lemon-asparagus cream sauce, Niman ranch pork loin

*Hotbar is subject to change throughout the day without notice.  

Saturday's Hot Bar 12/29/2012

RAW FOODS: broccoli and raisin sunflower seed salad, raw kale salad, italian pickled zucchini salad

SOUPS: winter veggie soup, charred tomato soup, turkey chili, broccoli and cheddar cheese soup, potato horseradish soup

VEGAN FOODS: tofu potato hash, maple-dijon glazed seitan, vegetable curried rice, curried lentils with butternut squash, brown basmati rice, black beans, ancho lime beans, pimento jalapeno corn, mixed steamed vegetables, pueblo corn pie, steamed broccoli

VEGETARIAN: mac and cheese, sugar snap pea almondine, cider glazed carrot and parsnips

MEAT & SEAFOOD: sarsaparilla braised pork, garlic roasted chicken with charred tomato salsa, polenta, fennel-pollen crusted chicken with sweet onion fennel jus, tilapia with pico de gallo, artichoke chicken, country cabbage and corned beef

*Hotbar is subject to change throughout the day without notice.

New Product: Farmstead Ferments

Photo Credit: Sarah Cramer Shields for Edible Blue Ridge

FARMSTEAD FERMENTS creates raw, naturally-fermented foods and beverages made by hand in small batches featuring sustainably-grown, fresh ingredients procured from local farmers.

Each jar is like a time capsule of seasonal bounty taken from the abundant harvest of the Virginia Piedmont, a region teeming with agricultural history, culture and modern day practice.

Knowing the farmer who grows our food and being well-versed in their growing practices ensures that each batch contains the finest, most fresh ingredients available. We like to call them “eco-locally grown”, meaning that we source from regional farmers who use techniques such as no or low spray, crop rotation, soil building, and other regenerative agricultural practices.

Sourcing our ingredients as close to home as possible preserves small family farms, contributes to our regions food security, reduces our dependence on fossil fuels and creates long-lasting and symbiotic relationships with folks we honor and trust who, soon enough, become part of our larger family.

Due to the variances of soil and the seasons, harvesting schedules and techniques, time, temperature and other factors, each batch is completely unique and, thus, truly artisan much like the process of winemaking.

And because Farmstead Ferments are never pasteurized, these wholesome, nutritious and delicious foods are absolutely loaded with life force and teeming with wonderful things like electrolytes, enzymes and probiotics. These jewels catalyze the processes necessary for digestion and assimilation while restoring and increasing the beneficial bacteria of the gut. Fermented foods are also known for their high nutrient content, especially vitamin C, and are said to be anticarcinogenic. All of this adds up to better digestion, increased immunity, enhanced energy levels and improved over-all well-being.

Plus, the zesty and pungent taste of fermented foods is the perfect complement to any meal or as a stand-alone snack. We like to pair them with meats and fish, stuff them into sandwiches, dollop them onto rice or potatoes, stir them into soups and—most especially—enjoy them on top of a leafy green salad (skip the dressing)!

Putting food by after the harvest is a time-honored tradition that allows us to enjoy the flavors of season’s past and fermentation is the best way to preserve these foods while enhancing both nutritional content and flavor. We hope you enjoy the fruits—and the vegetables—of our labor (of love).

Friday's Hot Bar 12/28/12

RAW FOODS: broccoli-sunflower salad, raw kale salad, raw cole slaw

SOUPS: potato-parsnip soup, beer and cheese soup, cream of asparagus, charred tomato soup, chickpea soup

VEGAN FOODS: taco shells, wheat tortillas, Spanish rice, TVP, refried beans, broccoli, Yucatan veggies, pueblo corn pie, ancho-lime pinto beans, fajita veggies, black beans, basmati rice

TACO TOPPINGS: guacamole, pico de gallo, fiesta salsa, lettuce, cheese, sour cream, vegan cheese, vegan sour cream

VEGETARIAN: apple crumble

MEAT & SEAFOOD: fiesta chicken, seasoned ground beef, sarsaparilla braised pork, blackened tilapia, polenta, braised chicken in coconut-tomato broth

*Hotbar is subject to change throughout the day without notice.

Thursday's Hot Bar 12/27/12

RAW FOODS: apple-fennel salad, raw kale salad, raw cole slaw

SOUPS: potato & parsnip soup, beer and cheese soup, cream of asparagus, charred tomato soup, chickpea soup

VEGAN FOODS: steamed broccoli, ater kik alicha, gomen, gingered cabbage, garlic squash, cilantro green beans, black beans, basmati rice, kung pao local tofu, autumn harvest wild rice, misir wat, 3 sisters succotash

VEGETARIAN: apple crumble, cider-glazed carrots and parsnips, blue ride potatoes and mushrooms, sugar snap almondine, homestyle mac-n-cheese

MEAT & SEAFOOD: gingered pork with rice noodles, curried chicken, tikka masala, almond mint trout

*Hotbar is subject to change throughout the day without notice.

Wednesday's Hot Bar! 12/26/2012

RAW FOODS: Raw Apple Fennel Salad, Raw Kale Salad, Totally Alive Coleslaw

SOUPS: Creamy Tomato Bisque, Brunswick Stew, Creamy Potato and Parsnip Soup, Chickpea Stew, Split Pea Soup

VEGAN FOODS: Steamed Broccoli, The Nile’s Gomen, Malabar’s Kadhi-Pakora, Malabar’s Aloo Mutter, Malabar’s Curried Cabbage, Malabar’s Vegetable Korma, Malabar’s Lemon Rice, Malabar’s Chole Saag, Malabar’s Gobhi Matar, The Nile’s Dinich Wat, Black Beans, Brown Basmati Rice, Autumn Rice, Local Kung Pao Organic Tofu, The Nile’s Ater Kik Alicha, The Nile’s Bedelijan

VEGETARIAN: Elwood’s Own Apple Crumble, Tandoori Naan

MEAT & SEAFOOD: Almond and Mint Crusted Trout, Curry Chicken, Ellwood’s Own Tikka Masala

*Hotbar is subject to change throughout the day without notice.

Monday's Hot Bar 12/24/12

RAW FOODS: raw kale salad, raw apple and fennel salad, raw cole slaw

SOUPS: truffled cauliflower soup, brunswick stew, tomato bisque

VEGAN FOODS: basmati rice, black beans, misir wat, bedelijan, autumn rice, buffalo vegan bites, gluten free lasagna, gomen, ater kik alicha, sweet potato and kale with shiitakes, fasolia, dinich wat, ginger-garlic cabbage, orange dill asparagus, steamed broccoli

VEGETARIAN: apple crumble

MEAT & SEAFOOD: coriander chicken with shiitake mushrooms and ginger, green chili chicken, chicken paprikash, gingered pork with rice noodles, tilapia with pico de gallo

*Hotbar is subject to change throughout the day without notice.

**Ellwoods will be closed tomorrow for the holidays!

Say Hello To Matcha!

Say hello to our new little green friend, Matcha! Matcha, in Layman’s terms, is green tea, but with roughly 10 times the beneficial factors, and that’s saying a lot! The health benefits of matcha tea exceed those of traditional green tea due to the fact that you’re ingesting the whole tea leaf, not just the brewed water. One glass of matcha is equivalent to 10 glasses of green tea in terms of nutritional value and antioxidants, and is packed with 20x more antioxidants than blueberries. Matcha also boosts metabolism and burns calories through the use of amino acids while detoxifying and naturally enhancing mood.

Matcha dates back to the Tang Dynasty in China (618-907) when tea leaves were steamed and formed into bricks for storage and travel. Matcha tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea powder in hot water, adding salt. In the Song Dynasty (960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen (Chan) Buddhists. The earliest Chan monastic code in existence, entitled Chanyuan qinggui (禪苑清規, Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.
Today, we’ve included this superfood into three drinks available at our juice bar.

Hot Matcha 12oz $3.49 16oz $3.99 – matcha, agave, steamed milk

Cold Matcha 12oz $3.49 16oz $3.99 – matcha, agave, milk over ice

Matcha Smoothie 12oz $3.49 16oz $3.99 – matcha, yogurt, agave, banana, blended with ice

Just In: Fromage D'Affinois with Truffles!

We just got in three wheels of Fromage  d’Affinois with TRUFFLES! This is what you have been waiting for. The creamyness of the fromager d’affinois mixed with the delicate flavor of black truffles from Perigord, France. This is the perfect combination for success. Creamy,buttery paste is laced with truffles,and it melts on the tongue as the flavor of earthy mushrooms and sweet cream caress the palate.

Found mainly in the roots of oak trees,truffles are a prized food that impart complex flavors. The tradition of adding truffles to cheese goes back centuries. However,not all truffle cheese are created equal. Sometimes the “truffle”flavor in cheeses comes from a truffle oil or extract, but not this one! It’s made with actual truffle shavings giving an incredible texture and amazing aftertaste.

Friday's Hot Bar 12/21/12

RAW FOODS: raw kale salad, raw cole slaw, raw pickled zucchini salad

SOUPS: potato horseradish and bacon soup, andouille sausage and kale, tomato bisque, roasted red pepper bisque

VEGAN FOODS: tempeh picadillo, jalapeno bbq tofu, chickpea artichoke salad, squash casserole, fajita veggies, ancho lime pinto beans, pueblo corn pie, Yucatan veggies, broccoli, Spanish rice, refried beans, taco shells, basmati rice, black beans

TACO TOPPINGS: guacamole, salsa picante, pico de gallo, sour cream, vegan sour cream, cheese, vegan cheese, lettuce

MEAT: carne asada, garlic chicken, polenta, blackened tilapia, sarsparilla braised pork, seasoned ground turkey, fiesta chicken

*Hotbar is subject to change throughout the day without notice.