Starting next week with a Downton Abbey-inspired menu, the Celery Stick Café at Concord Food Co-op is dedicating Thursdays to global cuisine.
The hot bar will transform each Thursday, from Feb. 20 through May 15, to reflect a menu based on a different region of cuisine each week.
The idea for the World Cuisine Tour came from the popularity of the Celery Stick Café’s hot bar themed meals during SNOB Fest at Red River Theatres last fall.
“Being here as a culinary professional, it certainly opens up a lot of room for creativity,” Celery Stick Café Executive Chef Scott Jones said. “There are going to be some areas that are going to be pretty challenging. … It’s going to be fun; I’m looking forward to it.”
Diners will be able to pick up a passport and receive stamps each time they dine on the themed Thursday meals. After receiving five stamps, diners will receive a free ticket to a future Co-op event. With 10 stamps diners will receive two tickets.
“Scott in the kitchen spent a lot of time researching the different cuisines,” Concord Food Co-op Marketing Manager Greg Lessard said. “It’s not too often that you get to sample foods from different regions.”
Weekly themes include Mediterranean, with a Grecian, Portuguese, Italian and Spanish influenced menu, and Eastern Europe, with “stops” in Armenia, Russia, Belarus and Ukraine.
“The tour made more sense when it was starting in England and setting south,” Lessard said of kicking off the tour with a Downton Abbey-inspired menu. “We had a globe out and we were mapping it all out, so there was some logic behind how we wanted to do it.”
Each week will feature 12 dishes on the hot bar, available for dine-in and takeout, plus a featured dessert from the Co-op’s pastry chef. On four select Sundays, dinners will also feature a regional beer and wine tasting from 5 to 7 p.m.
No matter what the week’s cuisine is, Lessard said, the food will be fresh and local.
“The chef meets with the farmers as well,” Lessard said. “Right now, for example, we are sitting down with all the farmers and working out with them what we need for them to produce for the year, and chef sits down with them as well. … So I think that’s a unique advantage to our hot bar as well.”
As seen in the February 13, 2014 issue of the Hippo.