Chef and Cheesemaker Sheana Davis of The Epicurean Connection in Sonoma Valley has launched weekly prepared food delivery from its catering kitchen during the Covid-19 health and economic crisus. A few hard to find pantry staples (e.g., yeast, flour) are also available. The menu is posted weekly and delivered on Wednesday afternoon. Though the cut-off for today's delivery has past, here's what the menu looks like. . .
"Chefs Serving Abundance
This week's SIP Food Delivery Menu for
April 22, 2020
Creme de Fromage Crepes with Raspberry Rose Petal Jam- 6 to an order. $20.00
Creme de Fromage Crepes with Arugula Pesto- 6 to an order. $20.00 to an order.
Dixon Grown Wild Rice & Kicking Bull Farm Vegetable Soup, Qt, $15.00
Prosciutto Chèvre Tortellini with Meyer Lemon Olive Oil Qt. $20.00
Three Cheese Mac & Cheese, Qt. $15.00
Nasturtium Pesto, 8 oz. $10.00
Roasted Red Pepper Tapenade, 8 oz. $10.00
Thyme Fig & Olive Tapenade, 8 oz, $10.00
Raspberry Rose Petal Jam, 8 oz. $10.00
Lulu's Mole, 8 oz, $10.00
Delice de la Vallee, 16 oz, $10.00
Creme de Fromage, 16 oz, $10.00
5# bag of Flour $7.00
4 oz Yeast, $10.00
The Epicurean Connection Balsamic Vinegar, $15.00
Tallgrass Ranch Olive Oil, $25.00
Gipson's Honey, local, $20.00
Sweet Cherry Tea, Qt, $7.00
Pomegranate Sweet Tea, Qt, $7.00
Each week a new menu will be emailed out Sunday evening with deliveries on Wednesdays between 1:00-4:00 PM.
Delivery minimum of $30.00. Venmo preferred.
To place an order or ask about the menu, email email@example.com. Each delivery arrives with a menu and directions with no contact necessary.
All of our staff are Food Handler Certified, and our team follows SIP COVID-19 food handling requirements, according to the Sonoma County
The Epicurean Connection
[Disclosure: Sheana Davis and her partner, Ben Sessions, are close friends of mine. Sheana and I were co-founders along with Steve Guilliams of Sonoma's No Pay Cafe/Cafe Gratis during the 2017 wildfires. Her catering background, food logistics know-how and love for her hometown enabled us to supply 110,000 meals to the community over three months. ]
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