As you may know, we focus on using the freshest available ingredients and locally grown whenever possible. This week we are bringing in a couple of my favorites. First on the list are fresh field peas that were picked up at a local farmers market. These peas are the kind of food we wish we had year round, but unfortunately they are only available in late spring and early summer. Being one of my favorites, we are definitely taking advantage of this opportunity to bring these into the kitchen and on to your plate.

Additionally, we are at the right time now to enjoy the sweetest corn for soups, sauces and salads. We have found a staff members’ family, who is growing some tremendously sweet and perfectly ripe ears and we will be incorporating them wherever appropriate.

I like to include some of the flavors from my heritage occasionally in my dishes. A mole-like sauce makes it into my soups, marinades, and sauces. The roasted corn and shellfish chowder is one of my classic soups and you will have the chance to enjoy it this week.

We had the pleasure to enjoy Henry Bryan’s fresh tomatoes recently. They are some of the best that are grown locally in my opinion. We can’t wait for his next crop to be available.

Buffalo Hangar is back baby! Finally, we were able to get some beautiful cuts. It’s a favorite among the Block 7 crowd. We are sizzlin’ up what’s referred to as the butcher’s cut. Just think tender and flavorful. You know what, don’t think about it – just come in and enjoy it.