![]() Peacemaker: The (peace)Maker's Mark base is mixed with lemon juice, honey and triple-brewed Passport black tea to give this boozy cocktail a kick.Fresa Rosado: A take on the classic margarita, the Fresa Rosado is made with Ana Maria Tequila Rosa-blanco tequila distilled with a hint of Cabernet Sauvignon to give it its signature pink hue-paired with the sweetness of strawberries, a squeeze of lime juice, Barrow's Intense Ginger Liqueur, and topped with Fever-Tree Sparkling Lime & Yuzu.Blueberry Collins: Playing on the popularity of the Collins, this cocktail is made with Prairie Organic vodka, balancing the tartness of blueberries, the acidity of lemon juice, and a splash of rose liqueur to add a touch of sweetness.Designed to elicit the familiar feeling of summers spent soaking up the sunshine, True Food Kitchen's new sips include: On the beverage side, True Food Kitchen has incorporated quintessential summer ingredients such as blueberries, strawberries, and peaches into seasonal cocktails, refreshers, and teas-as creative as they are thirst-quenching. By working with responsible growers, farmers, purveyors, and producers, True Food Kitchen ensures all of its craveable dishes and drinks work to increase the longevity of people and the planet. OLIPOP, Cosmic Bliss, and Atlantic Sea Farms are a few examples of True Food Kitchen's partners who share its commitment to the sourcing of sustainable, high-quality ingredients. It is topped with blueberry compote, Marcona almond-date crumble, and garnished with lemon zest. The Blueberry Crumble Sundae is made with organic, grass-fed dairy ice cream from Cosmic Bliss, a HumanCo company dedicated to crafting the highest quality, sustainable alternatives to traditional dairy ice creams.A better-for-you take on a childhood-favorite summer delight, True Food Kitchen's Root Beer Float is made with OLIPOP root beer-which contains distinct gut-supporting benefits-topped with house-made vegan vanilla ice cream, making the indulgent treat guilt-free.Combining many of summer's most bountiful flavors and reminiscent of time spent outdoors, the Garden Pesto Pizza is made with hand-stretched artisan pizza dough, topped with cilantro pumpkin seed pesto, fresh mozzarella, zucchini squash, cherry tomato, red onion, and is finished with arugula and freshly grated grana Padano.The kimchi is made in part with kelp sourced from Atlantic Sea Farms, a women-run company which grows seaweed in the off-season from fishing, improving the health of the oceans and mitigating effects of climate change. ![]() True Food Kitchen's Kimchi Steak Fried Rice takes forbidden rice sautéed with kimchi, mushroom mix, and edamame, topped with sweety drop peppers, a soft-boiled egg and grass-fed steak.A new Seared Tuna Tataki entrée is served over fried brown rice & quinoa, asparagus, roasted corn, tataki sauce, roasted mushrooms, gochujang, baru nut and mango chutney, providing a balance between both savory and sweet.A spin on traditional backyard BBQ sauce, True Food Kitchen's house-made variation is a sweet-yet-spicy blend of blueberry compote and Peruvian hot sauce. The TFK Original Chicken Sandwich is made with a brined and grilled chicken breast, brushed with house-made BBQ sauce, topped with kale slaw, pickled red onion and pickled jalapeños, and served on a flaxseed or gluten-free bun.The dish offers crisp and tangy bites of multicolored heirloom tomatoes, watermelon, Peruvian cucumbers, and Marcona almonds, tossed in a house-made mango vinaigrette and avocado mousse. A guest favorite-the Heirloom Tomato & Watermelon Salad-makes its return with a flavorful twist on two classic summer staples.Among the new starters is the Street Corn Flatbread-made with True Food Kitchen's house-made dough, topped with crème fraiche, roasted corn, pickled onions, cilantro and Tajín-inspired by 'elote', a traditional Mexican street food that perfectly satisfies warm-weather cravings."From the starters to desserts, brunch to dinner, our intention is to take taste buds on a trip to summers of the past, all while energizing and uplifting our guests." "With our new menu, we leaned into nostalgic summer dishes-think root beer floats, BBQ chicken sandwiches, and street corn-and added a True Food Kitchen spin, incorporating purposefully and precisely sourced ingredients," says True Food Kitchen's vice president of culinary, Matthew Padilla.
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