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October 2016 Features: Kale

Chef Bruce Ucan

This month, we are featuring kale in all of our special dishes. As the nights get cooler and the days get shorter, our veggie supply shrinks a bit as well. Hearty vegetables like kale & potatoes still do very well though! We love kale’s versitility, which we are showing here as it’s prepared as a soup as well as a side dish. Our poussin hens are coming from Jay Bennet of Raw Truth Foods, a great young farmer in the area. This French red is the perfect fall wine. It’s juiciness balances out the earthiness of both dishes in a most delightful way. Cheers to fall!


Domaine la Guintrandy Cotes du Rhône Red Blend (grenache, carignan, syrah)   $9 | 30
Tasting Notes: medium-bodied with flavors of black currant, cherries and licorice

Soup   $6
kale | potatoes | bacon | parsley

Poussin   $26
braised chicken | achiote sauce | sautéed kale & potatoes