Julia's Kitchen

Nourish your body, feed your soul.

Special orders, grab and go Thanksgiving meals, a holiday menu, and possible Tuesday dinner! November 20, 2015

Filed under: Uncategorized — adaba @ 3:43 am

Hi all!

Here’s the plan for next week!

Grab and Go Thanksgiving Meals We can take a limited number of pre-paid orders for grab and go Thanksgiving meals or sides. Please email your order to juliahellerman@gmail.com along with contact info and I will call you with confirmation and for payment. Orders can be picked up Tuesday evening or we can arrange some pick up times for Wednesday afternoon/evening or Thursday morning. Orders will be accepted on a first come, first served basis, so please get them in quick if you are interested!

Please remember that Tuesday is our only day open for regular business next week; we are closed for the holiday Wednesday through Friday. If you have any other special orders for next week, like bread, they should be placed as soon as possible! I am considering extending our hours Tuesday to include dinner by reservation; please let me know asap if that would interest you and I’ll confirm by Saturday evening if it’s a go! A possible menu is listed below the grab and go menu.

Grab and Go Menu Options for Thanksgiving Week:

*additional deposits for reusable containers apply and are fully refundable upon return of containers.

starters/appetizers; $5 per person:

  • Savory Stuffed Pastries; will come frozen to be baked at home unless otherwise requested.
    • sweet potato-kale with shiitake “bacon”
    • creamed kale (with cashew cream cheese) with shiitake “bacon”
  • Sprouted Za’atar Hummus with Sesame Flatbread
  • Millet muffins with 5-spice carrot-almond butter

Soup/Salad/Sides $5 per person:

  • Roasted Winter squash soup
  • Roasted veggie salad
  • Savory millet cakes (3 per order)
  • Broccoli with shiitake “bacon”
  • Herbed sourdough and sprouted grain stuffing

Main Dish; $5 per person:

  • Sprouted chickpea and quinoa patties with roasted garlic tahini sauce (delicious with stuffing!)
  • Veggie quiche
  • Roasted Winter squash with veggies, mung beans, and sprouted almond sauce

 After Dinner/Desserts; $5 per person:

  • Individual Winter fruit pastries with coconut cream
  • Pumpkin roulade with cashew cream filling and almond-pecan crumble
  • Golden Cashew Milk

Possible/Sample Tuesday Pre-Order Dinner Menu (will depend on demand and also ingredient availability):

  • Roasted Winter Squash Soup $5.50 cup, $7 bowl
  • Lemon-Ginger Veggies $6.25 small, $12.50 large
  • Sprouted Chickpea-Quinoa Patty with Herbed Sourdough and Sprouted Grain Stuffing and Roasted Garlic Tahini Sauce $9
  • Pumpkin Roulade with Cashew Cream Filling and Almond-Pecan Crumble $4
  • Combo platter with all of the above $20
 

Avocado Mayo November 15, 2015

Filed under: Uncategorized — adaba @ 12:52 am

I was hesIMG_5560itant to post this initially because it’s so similar to guacamole in many ways and of course no one wants to mess with a good guac recipe – can’t really get much better than that! I finally decided to post it for the following reasons. One, this come out so beautifully fluffy; it’s like an avocado cloud. Two, avocado mayo is a little more versatile than guacamole – it has that smooth, creamy texture and is milder in flavor, and can be used anywhere regular mayo is used, such as salad dressing, potato salad, or as a delicious sandwich or burger condiment. Three, it’s really easy to make and, aside from the avocado, is made with pantry staples. No fresh lemon or lime on hand? No problem – it calls for apple cider vinegar! Four (this one is just a theory) because it’s blended I think it will retain its color better than guacamole, which tends to brown pretty quickly unless it’s made with citric acid and then…yuck. I saved some from today’s batch, so I’ll let you know:) Or, you can see for yourself! Finally, five, it’s fun to take a traditional recipe and change it up, then notice all of the qualities that essentially different foods really have in common! So, here it is – super easy!

  • 2 avocados
  • 1/4 cup extra virgin olive oil
  • 1 medium or 2 small cloves garlic – or to your taste
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • optional additions – such as fresh herbs, hot peppers like fresh jalapeno, cayenne or chipotle powder, black pepper, mustard, horseradish
  1. Slice the avocado in half, scoop the flesh into a blender, and compost the skin and pit.
  2. Add olive oil, garlic, salt, and apple cider vinegar and blend until smooth and creamy.
  3. Stir or blend in optional additions.
  4. Eat and be nourished!
 

HIRING!

Filed under: Uncategorized — adaba @ 12:05 am

1/6/16 update: we have hired for all of our positions for now. If you continue to be interested in working for Julia’s Kitchen, please feel free to contact me at juliahellerman@gmail.com. It’s always good to be connected when things do open up. Thanks!

 

I need more help at Julia’s Kitchen! I would like to hire someone who has experience working with food AND who is willing to learn by working with and assisting me, thus gaining a solid foundation of the food we serve, our ingredients, our techniques, and our philosophy. Someone who will embrace the learning that comes with all tasks and the importance of each task no matter the size or skill required, and who understands that no one is above any task. Once we have worked together and developed a relationship of mutual respect, your role will expand based on the needs of the business and your skills, talents, and interests.

Once trained, you would be supporting me on production for our bakery and the food for the restaurant and also working front of house. You would learn to work independently, but with the understanding that you are working cooperatively with me whether I am physically working next to you or am off site. All positions at Julia’s Kitchen require plenty of cleaning, storing, organizing, etc in addition to any cooking, baking, and/or front of house responsibilities.

For many reasons, a commercial kitchen is different from a home kitchen. The following are requirements for working in our kitchen:

  • Professionalism in the back of the house and front of the house – must understand and adhere to food safety procedures applicable to our kitchen, as well as honor and uphold our friendly and attentive customer service standards. Generally must behave professionally, hold appropriate boundaries, and be present with your work any time you are in the restaurant.
  • Ability and willingness to be very clean, organized, and consistent – must maintain a high standard of cleanliness and organization. With multiple people working in one space, each person must be on top of cleaning and following our set procedures rather than leaving things for later or for someone else. Things must be kept in their proper places and people must work in flow with each other to share the space.
  • Precision – must be willing to follow recipes, measure properly and precisely (consistent with the way I measure) and understand that a harmonious and creative space is only possible when there is a strong, consistent foundation.
  • Communication – must be willing to communicate and receive communication in an open and positive way.
  • Mindfulness – this is a job that requires a present mind and body all the time. We work in close quarters and must communicate with each other clearly and often, we need to be aware of what we are doing at all times. Also, I am a huge stickler for avoiding waste, so you have to be willing to spend a few minutes with a well-sized rubber scraper when completing tasks, and you might get your arm dirty:)
  • Food aesthetics and quality – while we are a casual restaurant, our food should be presented in such a way that the inherent balance and beauty is enhanced; also the quality should always be consistent with our standards. An eye for this balance and beauty is key.
  • Commitment – this is intended to be a growth position, so the hope is to develop a long term relationship. If you know you are available for only 6 months or less, or you know your time in Boulder or in a position is limited, please state this as a different structure would need to be considered.
  • Zen…you should be a person for whom cooking is calming and grounding. It should be an act of love.
  • Efficiency – good time management skills and the ability to work quickly and with focus are critical as well.
  • Integrity – you must have it. I recently heard integrity defined as doing the right thing even when no one is looking.

The hours will depend on the person hired. There will be some flexibility once training is well under way, but some hours on Monday, Tuesday and Wednesday are highly likely, plus 1-2 more shifts between Thursday and Sunday. The more information you can provide about your schedule, as well as any vacations, trips, or other time off needed, the better able I will be to assess whether you are a good fit at this time. The pay will depend on availability and experience.

If you are interested, please tell me as much about yourself, your experience, your availability, and your hourly rate requirements as is relevant. I find that working interviews are the best way for both sides to get a sense of each other, so we would probably have a brief conversation in person or over the phone, then set up a working interview in the kitchen. I can be reached at juliahellerman@gmail.com.

 

Hours Update November 6, 2015

Filed under: Uncategorized — adaba @ 4:33 am

Hello friends!

Our new hours starting in the coming week are:

Tuesday-Friday 11am-3pm.

Thank you so much to those who came out to enjoy the Monday night dinners while they lasted! We didn’t have quite enough interest to keep that going, so we are discontinuing them in favor of exploring other options like special dinners or weekend meals by reservation (maybe including classes or discussions of special topics), selling products at other stores, etc. If you aren’t able to make it in for regular hours, please feel free to talk to me about arranging other pick up times. I’m in and out of the restaurant all the time; you’d be amazed at how much time it takes to prepare for the times we are open. We are happy to do special orders or provide grab and go meals for the week!

We will be closed for the Thanksgiving holiday Wednesday November 25th through Sunday November 29th. I will be in town, so feel free to contact me to make special arrangements if you want to come in that weekend and I’ll see what I can do, especially if you are someone who is only in town during that time! I love to have guests:)

Have a fabulous week!