Thanksgiving 2011 Menu
Vanilla Bean Roasted Butternut Squash Bisque (per qt.) 12.00
Wild Mushroom and Polenta Gratin (serves 6-8) 18.00
Brussels Sprout Hash and Roasted Chestnuts (per qt.) 12.00
Stuffing with Apples, Leeks and Brioche (per qt.) 10.00
Cranberry Relish with Orange and Raspberries (per pt.) 7.50
Cornbread Mini Muffins with Cheddar Cheese (per dozen) 7.50
Holiday Pies:
Traditional Apple Pie 26.00
a traditional double-crusted pie filled with a blend of Hudson Valley apples, cinnamon, and spices.
Cranberry Apple Crostata with Almonds 24.00
a rustic puff-pastry tart with sliced apples, cranberries and almonds.
Sweet Potato Shoofly Pie 20.00
a molasses-roasted sweet potato pie with a crumbly organic brown sugar topping.
Pecan Tart 28.00
a classic nut tart filled with Georgia pecans and made with organic brown sugar.
Pumpkin Pie 18.00
with cinnamon, nutmeg, clove and cardamom.
Pies are nine-inches in diameter and serve six to eight people.
All grains and flours are organic. All pies are dairy, made with organic butter.
We are taking advance orders up through Friday, November 18.
Please call 914-725-1026 or email info@flourishbakingcompany.com.
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Selections from our menu
SAVORY
Egg White Frittata*
Market Focaccia
Vegetable Pot Pies
Black Bean and Wild Rice Vegetable Burger*
Chickpea and Quinoa Vegetable Burger*
BREADS
Baguette
Olive Rosemary
Gluten Free Loaf*
Organic Whole Grain Crisps
FRUIT PIES and TARTS
Apple Crumb Pie * **
Strawberry Tart with Meyer Lemon *
CHOCOLATE CONFECTIONS
Pumpkin and Sunflower Seed Brittle*
Cranberry Walnut Flourless Brownie*
Flourless Chocolate Cake*
COOKIES
Lavender Shortbread
Gingersnaps
Chocolate Chip
Egg White Frittata*
Market Focaccia
Vegetable Pot Pies
Black Bean and Wild Rice Vegetable Burger*
Chickpea and Quinoa Vegetable Burger*
BREADS
Baguette
Olive Rosemary
Gluten Free Loaf*
Organic Whole Grain Crisps
FRUIT PIES and TARTS
Apple Crumb Pie * **
Strawberry Tart with Meyer Lemon *
CHOCOLATE CONFECTIONS
Pumpkin and Sunflower Seed Brittle*
Cranberry Walnut Flourless Brownie*
Flourless Chocolate Cake*
COOKIES
Lavender Shortbread
Gingersnaps
Chocolate Chip
* gluten free ** vegan
ORDER INFORMATION
Please visit our website www.flourishbakingcompany.com
CONTACT
FLOURISH Baking Company
160 Summerfield Street
Scarsdale, NY 10583
Tel/Fax 914-725-1026
For inquiries or orders,
please contact:
Diane Forley
Michael Otsuka
info@flourishbakingcompany.com
160 Summerfield Street
Scarsdale, NY 10583
Tel/Fax 914-725-1026
For inquiries or orders,
please contact:
Diane Forley
Michael Otsuka
info@flourishbakingcompany.com
ABOUT FLOURISH
FLOURISH Baking Company brings organic whole grains and vegetables together in baked goods that are tasty, nutritious, and flavorful. We combine a "root to fruit" approach to vegetables with distinctive mixes of organic whole grains and grain flours that include millet, quinoa, corn, barley, whole wheat, flax, buckwheat, and rye. We seek out locally grown and organic produce from the Hudson Valley.
Sign up for our email newsletter for updates on farmers' markets where we offer vegetable pot pies and tarts, a vegetable patty, dairy-free soups, as well as whole-grain fruit bars and tarts.
Sign up for our email newsletter for updates on farmers' markets where we offer vegetable pot pies and tarts, a vegetable patty, dairy-free soups, as well as whole-grain fruit bars and tarts.
CHEFS Diane Forley and Michael Otsuka
Chefs Diane Forley and Michael Otsuka share a career of professional cooking. Diane and Michael began their training on opposite coasts and continued their training in France, each with a respectvie group of notable chefs. Michael has served as executive chef in restaurants such as Patina in Los Angeles and Thalia in New York City. Diane, as chef-owner, opened Verbena Restaurant in New York followed by Bar Demi. After marrying, Diane and Michael joined forces at Verbena while Diane completed her acclaimed cookbook, Anatomy of a Dish. In 2009, Diane and Michael launched their new venture, FLOURISH Baking Company.
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