Cinespia Menu for The Sting, Saturday August 14

Exciting news here in the foodloveswine kitchen. New website is up, blog attached, and a new menu for this week’s Cinespia screening of The Sting. And you can follow me on Twitter, if you’re interested with my obsession for good food and beverage.

Cinespia Menu for August 14

Cinespia Menu for Saturday, August 14

The Sting stars Paul Newman and Robert Redford, and is directed by George Roy Hill, who previously directed the pair in Butch Cassidy and the Sundance Kid. Both are classics, but I think The Sting is more fun. Newman and Redford play a pair of professional con men in 1936, angling to grift a mob boss. With a Scott Joplin ragtime score, what could be more fun?

This week’s menu is inspired by the film and features a few items that debuted in 1936. The comic Blondie first introduced Dagwood Bumstead’s amazing sandwich in 1936. My variation is full of locally-sourced meats and cheeses, with some farmers market veggies in there to keep things balanced.

Another 1936 newbie is Orangina. This week, mine is fresh squeezed and has a little something to take the sting out of your day. Sting Salad includes spicy greens like radicchio, arugula and watercress. Tossed with fresh pears and Manchego cheese and a whole grain mustard dressing.

Also available are several nibbly items a la carte. Caramel corn, hummus and chips, and a few sweet treats. Everything is made fresh from scratch with local and organic ingredients. Mix and match your favorites!

As ever, baskets are local, organic and sustainable. Everything you need is packed into a milk crate that becomes your table. All you have to do is show up!

Baskets are $30 per person and include everything. A la carte items are priced as listed on the menu and are available in addition to picnic baskets or on their own. Please place your orders by phone or email by 8pm on Friday.

I look forward to seeing you at the cemetery!

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One Response to Cinespia Menu for The Sting, Saturday August 14

  1. Mark Dakin says:

    Very tempting menu! How do you find time to write this well AND cook?

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