ipsa provisions

Rancho Gordo hominy, seasonal vegetables, and a tomatillo-green chile broth.

Pasture-raised chicken in a homemade ras el hanout with chickpeas, tuscan kale, prunes, apricots, and olives.

Pasture-raised chicken, organic pinto beans and roasted vegetables in a smoky chile broth.

Grass-fed brisket, local bok choy, and chewy bias-cut rice cakes, in a kimchi broth.

Seasonal alliums, black beans, and Oaxaca cheese in a red chile & roasted tomato sauce topped with crunchy tortillas.

Greenmarket roasted vegetables over cumin-coriander seasoned organic Beluga lentils and Jasmine rice.

Heritage pork shoulder, Chinese vegetables, Sichuan peppercorns, and noodles.

Chile and sour orange-rubbed chicken with charred pineapple and roasted onions in a mild salsa.

Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of chicken stock, marinara and red wine.

Wild Skipjack, Cremini and Oyster mushrooms, Calabrian chili, and organic whole wheat bechamel pasta bake.

Thai-style seasonal vegetable curry with fresh turmeric, ginger, lemongrass, and galangal.

Organic chickpeas, vegetables and paneer cheese in a Garam Masala-spiced garlic ginger tomato sauce.

Charred radicchio, roasted mushrooms, sweet corn in a mild chile-based mole with or without chorizo meatballs.

Pasture-raised beef, Belgian ale, winter vegetables, and egg noodles.