Prepared Foods
Prepared Foods -- February 2008
Dear Food Lover:
The chefs at Balducci's have been working hard to create the perfect dinner for a quiet, intimate meal at home. Avoid the crowded and noisy restaurants and instead order our three new dishes (which are on par with those of the finest dining establishments in the city). Our prepared foods will allow for less time cooking, and more time together.
Allow us to present the main course--Coffee And Chili-Braised Short Ribs. Intrigued by such a combination? Then you must read more in our first article.
A distinctive main course such as this deserves an equally dazzling side dish. Read our second article to learn more about our Red Wine Risotto. Rich, creamy, and elegant, it's a fine complement to our ribs.
Don't forget the vegetables! We've found yet another way to make asparagus more delicious with our Grilled Asparagus with Dried Tomatoes and Goat Cheese. Our third article tells more.
These three items are featured in our Valentine's Day menu as well as in our cases for the entire month of February.
Bon Apetit!
David Poran
Dear Food Lover:
The chefs at Balducci's have been working hard to create the perfect dinner for a quiet, intimate meal at home. Avoid the crowded and noisy restaurants and instead order our three new dishes (which are on par with those of the finest dining establishments in the city). Our prepared foods will allow for less time cooking, and more time together.
Allow us to present the main course--Coffee And Chili-Braised Short Ribs. Intrigued by such a combination? Then you must read more in our first article.
A distinctive main course such as this deserves an equally dazzling side dish. Read our second article to learn more about our Red Wine Risotto. Rich, creamy, and elegant, it's a fine complement to our ribs.
Don't forget the vegetables! We've found yet another way to make asparagus more delicious with our Grilled Asparagus with Dried Tomatoes and Goat Cheese. Our third article tells more.
These three items are featured in our Valentine's Day menu as well as in our cases for the entire month of February.
Bon Apetit!
David Poran