May marks the beginning of the farmers’ market season. We will be seeing asparagus, rhubarb, green garlic, spinach, pea tendrils, radishes and possibly strawberries by the end of the month. It is an exciting time of year for farmers, bakers and savory cooks alike. With the influx of spring produce the menu will be lightening up. We hope you come in and taste what is new!
Take a peek at our rooftop garden on the second floor and you will see that gardening season is well under way. Sara from Verdura has been hard at work getting our earth boxes ready and seeded with edible flowers, herbs, peas and fava beans. We are hoping for sunshine and warmer weather to keep our plants happy and productive.
What’s happening – a quick peek at this month.
We are always busy around here but this month is super charged with in-house events, holidays, fundraisers and off-site events.
May 10th is Mother’s Day! Bring your mom in for a nice brunch or lunch or order her favorite sweet.
We have a really exciting event in New York with Bob’s Red Mill on May 12th. You can be sure to see lots of pictures of the event and our New York adventure on Instagram.
May 22nd is the Key Ingredient Cook-Off . Get tickets here and come see what we decide to make with coffee.
May24th Sunday Supper at Floriole with Abra Berens, friend and Chef at the soon to open Local Foods.
May 29th One Million Degrees annual Gala. Get tickets here to support this amazing organization that empowers low-income, highly motivated community college students to succeed in school, in work and in life. Floriole will be providing dessert.
Floriole in the News
I’m not sure what happened but we had a lot of press this past month. No complaints here!
There was a great article and picture of head baker Alex and the Boston brown bread in the Chicago Tribune in April. Thanks to Rachel Post for originally developing the recipe!
Check out Sandra’s picks for Mother’s Day gifts in Bon Appetit.
Thrillist included Sandra in 20 Female Chefs in Chicago You Should Know About
Saying goodbye is always a little bittersweet but something we have learned to expect and live with. This month we will say farewell to a few team members:
Mark, general manager, has taken a job with Local Foods. We are excited for him and look forward to working with him.
Betsy, pastry manager, will be going to one of our favorite places in the city – Cellar Door Provisions. They are lucky to have her and I am happy to live around the corner so she won’t be far away.
Matt, or events coordinator left at the end of April. He will be working on a food truck and hopes to have one of his own someday.
Onward and upward! We a rooting for Floriole employees to continue being successful and can’t wait to see what great things they will do next.