March 6, 2016

March 2016

In like a lion . . .


As the saying goes, “In like a lion, out like a lamb”. We got the lion part with late season snow storms and gusting winds, and warmer more spring like weather is on its way. Before we know it the front window of the cafe will be open, our outdoor seating will be set up, flowers and herbs will be growing in the garden and we will have a rooftop bee hive.

There is a lot happening this month with special dinners, food festivals, St. Patrick’s day and Easter. Be sure to check March Happenings for more information about dinners, events and special orders for the holidays.

We are really excited to be nominated for the Tribune Dining Award for best bakery. Please vote for us (daily until March 15th) and help us win!

March Happenings

March 6th WTTW Downton Abbey Finale at Chicago History Museum – enjoy Floriole shortbread cookies before a screening of the show.

March 13th Don’t forget to Spring Forward and change your clocks

March 14th Monday Supper at Floriole with Floriole bread baker Alexander Roman

Overwintered Root Panzanella

March 15th Last day to vote for the Tribune Dining Awards

March 17th St. Patrick’s Day

March 18th Annual Soiree Lycee Francais Chicago

March 20th Spring Sensory Collaboration of food, foliage and flowers with Verdura and Fleur at Soho House Chicago

March 25th Tribune Dining Awards Announced

March 26th Good Food Festival – Sandra Holl Chef Demo

March 27th Easter Sunday


On the menu this month

Boston brown bread is back for March.

Boston brown bread is back for March and April. Check out this article for the Chicago Tribune from last year to learn a little more about this product. We will offer it as an option for toast in the morning, as part of our bread basket or you can take a whole loaf home.

Hot cross buns – two ways

Hot Cross

Traditional hot cross buns will be available from March 15th through the end of the month. Order by the half dozen for Easter by March 23rd.

The pastry team has brought back the hot cross macaron for the Easter season. It has a cinnamon and cardamom perfumed shell, earl grey prune compote and cream cheese butter cream.

March savory salads:

  • sprouted lentil, kale and slow roasted root vegetable with bacon mustard vinaigrette
  • cranberry beans with winter citrus
  • deviled eggs with chives and smoked paprika
  • white bean hummus with roasted cherry tomatoes

Le Coin de Mathieu

Dear readers,

We are transforming our house into a petting zoo (sort of). In addition to our dog, two fish and thousands of worms, we now have two chicks.

As I write this, the chicks are sleeping in their box bathed in the warmth of a heating lamp. They’ve been eating, drinking, pooping and chirping. I’m not a bird expert but that sounds like they’re doing well. Stella has named them Poulette and Twitter (renamed Chickpeas for an hour). She has the bad habit of renaming her pets on an ongoing basis (her fish have been named a dozen times). I am worried about their mental health, not knowing who they are, so Stella has to choose their final name today.
Our dog, Lucky, is intrigued, maybe too much (he also likes to look at the fish).
In 4 weeks, weather permitting, they will move outside. That’s how long I have to build their chicken coop.
In 6 months, we hope to have the first eggs.
In 5-6 years, coq au vin!