January 26th, 2009 by Trevett

What an exciting time of the year to be working in a kitchen!  For one thing, it’s kind of nice standing in front of a warm stove all day.  It’s also a pleasure to tap into last summer’s supply of preserved fruits and vegetables.  Some of those jars have been in our basement over six months somehow transforming into something beautiful without anyone doing anything except leaving them alone.  Sometimes our efforts in preserving turn out great, sometimes they turn into family (staff) meal.  Whether it’s a hit or a miss, preserving food is a reminder that the most interesting things to eat often have very little to do with human intervention.

Perhaps the most exciting thing about cooking this time of year is the challenge of cooking healthy, full-flavored food during a time of year when fresh produce is not very good.  We are very excited to be exploring new-to-us heirloom grains from Anson Mills, a fabulous company that has been selling us polenta and Carolina Gold rice grits since we opened.  We’re looking forward to a shipment of rice grits, dried hominy, graham flour and red peas later this week.  We’ll use the hominy for menudo, homemade tortillas and who knows what else.  With the possibility of fresh, homemade tortillas made from dried heirloom hominy, mahi mahi being in season and relatively affordable, and the availability of Rippling Brook Farm cabbage (cabbage isn’t just cabbage) along with the dream  I had the other night about life in San Diego, fish tacos seem inevitable some time in the coming weeks.  

January 7th, 2009 by Sarah

On Saturday, February 14th, Legume will be offering a four-course aphrodisiac-heavy menu for $40 a person. Seatings are at 5:00 p.m. and 8:00 p.m. BYOB. We’re sold out, but if you would like to be on the wait list, please call us!