Photo by Caleb Kenna for The Boston Globe

Tuesday, April 26, 2011

Friday take-out meal

Friday Night
Take Out Dinner

April 28, 2011

Celebrate Cinco de Mayo (Mexican Independence Day)

a few days early with a traditional meal from Oaxaca, Mexico!

Two Tamales:

One spicy tamal with mole negro con pollo

paired with a mild tamal with chicken and vegetables.

Homemade Black Beans

Mexican Rice

Tomato, Cucumber & Avocado Salad


Using locally grown Vermont ingredients including:

Organic Chicken- Three Meadows Farm, Shrewsbury

Beans- Yoder Farm, West Rutland

Corn- Butterworks Farm, Westfield

Tomatoes- Long Wind Farm, East Thetford

Prepared by Guest Chef Maya Zelkin.

Reservations recommended!

Take Out Dinners are available warm on Friday night from

5-7 pm and through the weekend while supplies last.

Reservations accepted in person or by phone. Call 492-3326.

Lindsay Arbuckle & Scott Courcelle
Shrewsbury Co-op at Pierce's Store
2658 Northam Road
Shrewsbury, VT 05738


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