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Family Meal: getting better

I finally got my replacement phone and so not only are the family meal pictures looking better, but last week the family meals themselves started looking prettier and more photogenic.

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After the jump, pretty pretty family meals.

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Monday – okay, not so much. This is Jesus and Danielle’s family meal on prep day. Mexican take-out from the place on the corner with a side of 50 paper napkins. Dispiriting to look at, but probably very delicious.

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Tuesday – now this is more like it. After catering the private party over the weekend we had a ton of asparagus and a half ton of cherry tomatoes left over and they get put to good use in this family meal that consists of grilled asparagus, chipotle/vegenaise sandwiches and, on the far left, an “un-sandwich” for Danielle, who is allergic to wheat. In the pitcher: mango smoothie.

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Wednesday – not up to Tuesday’s standard, but here are rice noodles and a haricot vert, eggplant and tofu curry-ish stew.

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Thursday – intern AJ executes grilled eggplant and a broccolini and mushroom stem fry up. On the side, in that teacup, is some labneh.

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Friday - today’s family meal consisted of X-treme frying. On the far left, some bread, then in the rear are reject carrot buns that were too gruesome-looking to serve paying customers. The plate of white things in the front are deep fried broccoli masquerading as deep fried cauliflower (they were whitened up with lots of corn starch). In the middle is a plate of deep fried tofu and on the far right is a mushroom and tofu stir fry. The metal bowl in the back contains an unknown substance.

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Saturday – salad, steamed broccoli and a plate of god knows what. But it tasted good.

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Tuesday (of this past week) – a top notch effort from Team Dirt Candy. Lemon soda, chipotle egg salad sandwiches, a side of fried mushrooms, and that sad sandwich in the rear on the right is Danielle’s sandwich with gluten-free bread.

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Wednesday – oh, fried eggs. How we missed you. Actually, they’re spicy scrambled eggs, but still, eggs is eggs. Bread, orange segments and a broccoli and mushroom stir fry (which is becoming the new fried eggs).

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I’m still looking for the Thursday/Friday/Saturday photos, but expect to find them soon.

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menu


Menu

Snack

Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Pea $12
garden pea broth, spring pea flan,
wasabi pea leaves

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Carrot $13
steamed barbecue carrot buns,
cucumber & sesame ginger salad

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Celery $12
king oyster mushrooms,
celery, pesto, grilled grapes,
cheese curds

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Entrees

Zucchini $19
mint & tarragon pasta, squash blossom
relish, yogurt & saffron sauce

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Broccolini $17
crispy tofu, broccoli & broccolini,
orange beurre blanc

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Tomato $19
fried green tomatoes,
toasted coconut & yellow
tomato sauce, tomato spaetzle

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Corn $18
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Red Pepper Velvet Cake
white chocolate and peanut ice cream,
peanut brittle

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Ice Cream Nanaimo Bar
sweet pea, mint, chocolate

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Popcorn Pudding
hazelnut caramel corn

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Fennel Funnel Cake
caramelized mango and fennel

with chocolate sorbet

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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