We are open and plan to remain open regular hours*, 7 days per week. Our checkout counter has been modified to maintain a 6 foot distance between customers and cashier. We have free latex gloves at the checkout counter for use while shopping, if desired. We continue to sanitize all surfaces with a bleach solution continuously, including front door handles, refrigerator case door handles, checkout counter, credit card machine, restroom handles, and surfaces. And of course, our food-handling slicers are wiped down after each use with a bleach sanitizing solution. *Our regular hours are 10 AM – 6 PM Monday- Saturday, and 11-5 on Sunday. Our heartfelt gratitude goes out to the front-line workers including health care workers, first responders, government staff and others who are working 24/7 to care for us during this pandemic.
Our website ordering option is a great way to shop with minimum contact. Let us know if you’d like the order brought to your car and deposited in your trunk. To shop our site, click the orange Order & Pick Up button on our website’s home page. Place your order, then we will call you to confirm the pick up time and ask for payment information. When you arrive, call the shop (206-682-0679) and we’ll bring your order out and put it in your trunk. There’s no need to worry about where to park right now; Western Avenue has plenty of open spots, daily. We’ve also applied to SDOT to have 3 loading places in front of the store designated for our customers to pick up orders.
We’re now adding wines to our Order & Pick Up menu. Page down to locate the category of wine you’d like, and please note that we are continuing to add wines over the next week or so. We’ve started with Collector and Limited Availability Wines, because who doesn’t need a great bottle right now? We are also happy to put together a 6 pack or case of wine for you. Call us at 206-682-0679 or e-mail email@example.com, let us your taste and price parameters and we’ll get a box of delicious wines ready for you.
We now stock frozen French-style baguettes. With a golden crust and light honeycomb crust, this 21″ baguette is fantastic with French Payson Breton salted butter! Or use it in recipes, such as the following chorizo bread pudding.
AMY’S CHORIZO BREAD PUDDING (from The Spanish Table cookbook)
This recipe is courtesy of the now-shuttered Eva Restaurant which was owned by James Hondros and his wife, Amy. It was served with Amontillado Sherry Braised Rabbit which was amazing, but it will also pair well with roast chicken, or a fresh salad of spring greens. Serves 4.
l Loaf of crusty bread, cut into cubes
2 cups Cream (you could use half milk)
2 tablespoons Butter (Payson Breton French butter)
1 Medium yellow onion, diced
¼ pound Bilbao Semi-cured Chorizo, diced
½ teaspoon Salt
¼ teaspoon Pepper
Preheat Oven to 350º. Butter a casserole dish.
In a sauté pan, melt butter over medium heat.
Sauté the onion, but do not brown.
Meanwhile, whisk together the eggs and cream.
Add the bread and toss to coat.
When the onion softens, add the chorizo and toss.
Stir the onions and chorizo into the bread and cream mixture.
Add salt and pepper.
Pour into the prepared casserole and bake until custard is set and the top is slightly brown, then serve.