NEW!  The highlighted items are from the Falls Church Farmers Market.

How cool is that?


Chef Scott Sunshine
We are including cold side for some dishes, not bad?  The Farmers Market continues to move into summer vegetables and we will be using them the highlighted items are local.  We kept a couple of things upon request and now GREAT GREENS and Heavy Proteins.
PLEASE ORDER BY FRIDAY FOR SAT OR SUN DELIVERY
1. THE Old Bay Crab Cakes with Green Tomatoes and Chic Pea Salad
2. Simple Seared Salmon with Rice Noodles (GF)
3. Grilled Lamb Sausage with Wild Mushrooms (GF)
4. Grilled Swordfish filet, smoked fresh Mozz with Brown Rice (GF)
5. Seared Tuna with Avocado and Mango Salad. (GF)
6. Balsamic Grilled Chicken Breast over Kale Salad (GF)
7. Shrimp Curry with Asparagus and Snap Peas (GF)
8. Sautéed Scallops over Rocket and Soft Greens (,GF)
9. Cauliflower Steaks and Zucchini Fritters with toasted sesame seeds (V,GF)
10 Grilled Hanger Steak with Grilled Sweet Potato and Veg  (GF)
5 item/$90 minimum To order please, for the time being, CIRCLE YOUR CHOICES.
FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM
NAME_______________
DELIVERY ADDRESS_______________________________________________DAY_____________
EMAIL___________________________PHONE #___________________________________
 

and you thought I sat at home, but no.  I spoke at Career Day at Westgate ES in Falls Church Monday afternoon.

Chef Sunshine volunteered to come into our school and present for three of our classes on Career Day. He gave a presentation on how to be a chef, the schooling needed, the tools used everyday, and stressed about the importance of food safety. Our students got to ask a lot of questions and took away an appreciation for cooking and trying new things. Westgate Elementary thanks him for his time and enthusiasm about his career, knowledge, and expertise.

Hot, hot, hot...

We have gotten a great response from our first foray into the Little City business community.
We continue to meet special requests, do you have one?

Chef Scott Sunshine is doing the fun foods of summer.
We are including cold side for some dishes, not bad?  The Farmers Market continues to move into summer vegetables and we will be using them.  Just this morning a Watermelon, mint and feta salad with Balsamic Glaze
PLEASE ORDER BY FRIDAY FOR SAT OR SUN DELIVERY
1. THE Old Bay Crab Cakes with tomato slices and glazed carrots
2. Wasabi Pea crusted Salmon with Soba Noodles (GF)
3. Grilled Hanger Steak with Wild Mushrooms (GF)
4. Herb Roasted Swordfish filet with Brown Rice (GF)
5. Grilled Tuna with Olive Artichoke Hearts (GF)
6. Roasted Chicken with Fresh Orange Rosemary Diced Vegetables (GF)
7. Shrimp Curry with Asparagus and Snap Peas (GF)
8. Broccoli and Eggplant Chinese Style with Edamame (V,GF)
9. Cauliflower Steaks and Zucchini Fritters with toasted sesame seeds (V,GF)
10 Grilled Venison with Grilled Sweet Potato and Veg  (GF) LIMITED Quantity
5 item/$90 minimum To order please, for the time being, CIRCLE YOUR CHOICES.
FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM
NAME_______________
DELIVERY ADDRESS_______________________________________________DAY_____________
EMAIL___________________________PHONE #___________________________________
 

Connecting with our community....

Over the last several days we have been out and about the Little City of Falls Church.  It has been the Tinner Hill Blues Festival and our regular and great Farmers' Market.

We have been reaching out to our neighbors about how we can do business together.  Our friends at both the Local Market and Dominion Beer and Wine may be interested in partnering with us for sales and several merchants at the market may be interested in us using their products in our food.  Great things are afoot.

Mixed Greens and Cinnamon Roasted Pears and Watermelon with Mint, Feta and Balsamic Glaze

These are some of our Salads.  We did these for a small (65) event.  We will be adding cold items to our meals for the hotter months, look for them.

Some prep notes, 
Core your Pear and slice into equal segments and brush with oil and sprinkle generously with Cinnamon and roast at 350 degrees until fork tender.
We cut the Watermelon into smaller cubes and toss with Fresh Mint and Feta Crumbles and then dress lightly with Balsamic GLAZE and toss again and finish with Feta and a
drizzle of glaze.  This one is a little messy, it is after all WATERmelon.

Shrimp and Grits for Breakfast

 

 

Wonderful weekend and new requests....

We had special requests this weekend and as we are a service organization we do our best to fill them.  This week it was BREAKFAST.  This is on our corporate menu but not for home delivery generally.  Bill has posted pictures to FB, take a look.

This week's big choices are SOFT SHELLS and VENISON.  Get it fast before it is gone.


Chef Scott Sunshine is doing the fun foods of summer.
We are including cold side for some dishes, not bad?  The Farmers Market had great stuff Garlic Scapes, Beans, Corn and the first nice tomatoes and much more, look for it
PLEASE ORDER BY FRIDAY FOR SAT OR SUN DELIVERY
1. Garlic and Almond Sautéed Soft Shell Crab
2. Pan Seared Chicken Breast with roasted corn on the cob (GF)
3. Grilled Hanger Steak with Wild Mushrooms (GF)
4. Herb Roasted Swordfish filet with Brown Rice (GF)
5. Seared Mahi with fresh mint pea salsa (GF)
6. Tomato Roasted Salmon with quinoa (GF)
7. Asian Chicken with wilted greens and vegetable (GF)
8. Fresh Beans with Roasted Vegetables and fresh herbs (V,GF)
9. Sautéed Chinese vegetables, metaki mushrooms with Quinoa (V,GF)
10 Grilled Venison with Grilled Sweet Potato and Veg  (GF) LIMITED Quantity
5 item/$90 minimum To order please, for the time being, CIRCLE YOUR CHOICES.
FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM
NAME_______________
DELIVERY ADDRESS_______________________________________________DAY_____________
EMAIL___________________________PHONE #___________________________________
 

Great Weekend...

We did our first bris, well did not actually do the bris we just fed the guests and...

Hi Scott,

This afternoon I was lucky enough to be a guest at Gail's grandson's Bris. It was a beautiful service.

The food was delicious and displayed magnificently. Gail said you were the chef!  

Scott, if ever I have a party, you are my go to guy.  I think the gentleman she hired to help was also from you. He was ---from this guest's view ---the best.  Out of the way and made sure the platters were filled.  

Excellent job Scott.  Glad you are back in the swing of things.

 

First:  Presentation

The presentation was just beautiful. Everything looked wonderful.  As you know, food that looks good makes a huge impression.  Many people commented on the eye appeal.  

Second:  Quantity and Taste

We ended up with 54 people, but for various reasons only 50 could stay for the food.  So I am judging the amount considering the leftovers to see if there was another 30% (to make servings for 65). 

Cheese and fruit trays - Generous and great assortment.  Fresh and perfect for the occasion.

Israeli tray - An unusual treat.  Really set a nice tone for this occasion.  Sufficient quantity.  The kibbeh was probably the best I have ever had.  I look forward to the leftovers! 

Pear Salad and vegetables - Interesting, fresh, also sufficient quantity.

Sandwiches - Generous amount and an interesting assortment.  I wish that there were labels - Bill explained what they were if anyone asked, but if I had known in advance I would have had little signs.  I don't know what was on the roast beef, but it was fantastic.  

Watermelon salad - Went quickly.  Barely enough for the 50 who were there - no leftovers.  I never got to taste it. Suggestion - Because of the juiciness of the watermelon, it got "drippy."  Bill had to pour the juice off.  Perhaps a rounded bowl would be better than a flat tray. 

Dips and pita - Delicious, fresh, and sufficient quantity.

Desserts - Plentiful and great assortment.  People (including me)were swooning over the crispy wafer cookies with the chocolate.

Bill was a really nice guy and eager to help in any way.

So, to sum it up - a big success!  I am so delighted that everything went well.  Thank you so much, and I look forward to other happy occasions.

Sincerely,

Gail