- April 23rd, 2014
- Comments Off on Melted Maple Soda – Bridging The Seasons
While the breezes of spring drag sprouts and buds out from hiding, we were looking for ways to tie winter and summer together with a drink. We’d like to introduce...
- January 7th, 2014
- Comments Off on Our Cream Cheese – Handmade to Pair
First we collect our ingredients, from the many forms of dairy to the enzymes that make cheese what it is. The whole milk and half & half are mixed in...
- October 24th, 2013
- Comments Off on Jo Snow – More Flavor Falls
Long time friends and partners in coffee love brought some lovely bottles in recently. For this fall, a combo of that ever present pumpkin profile paired against coconut in refreshing...
- September 23rd, 2013
- 3 Comments
Apple Stuffed French Toast : Makes a 9×13 pan; serves 8-10 30 slices hearty white bread 8 apples, preferably Honeycrisp or Cortland, peeled, cored & sliced ¾ cup cheddar cheese,...
- September 11th, 2013
- Comments Off on Purple Door Ice Cream – Sweet Dreams Come True
Sometimes we have dreams as children of being a fireman or astronaut or president – but some have their future already keyed in. An ambition and dream not unlike those...
- June 23rd, 2013
- 2 Comments
In the long stretched rows of seemingly innocuous green tuffs small peaks of bright red poke under the broad leaves, it’s strawberry season. This fruit to kick off summer is...
- May 8th, 2013
- Comments Off on May’s Special Cupcake
Mid-August we kicked off a cupcake contest and collected customer ideas. A couple stuck out right away. Something about them made our collective mouths water. Two flavors were pulled: horchata...
- May 3rd, 2013
- Comments Off on Southport Grocery’s Own Rye Bread
In the world of breads there are a few treasures, some truly fantastic cuts of doughy goodness that they’re impossible to ignore. We tend to think our rye bread is...
- April 27th, 2013
- Comments Off on Beer Menu – Late April 2013
Lovely beer menu for the cutting edge of spring. Founders – Breakfast Stout ∙ 5 One of the best stouts brewed today. Made with oats for a thick mouth-feel, bitter...
- April 27th, 2013
- Comments Off on Our Chorizo & Eggs
Some things are better left unsaid sometimes. So just like our post on the chilaquiles (which this new dish replaces), we’re leaving this one short. Feast your eyes on our...