October 8, 2015

October 2015 Newsletter



I have a pretty good excuse for sending out October’s updates a little later than planned. . . I have been in Brooklyn at the Valrhona school of chocolate taking a class about the traditional French Christmas cake, buche de noel. I don’t want to give too much away before our holiday menu comes out after Thanksgiving, but be assured we will be making some beautiful buche de noel this season!

Now back to the present. October is here and we are embracing autumn with menu changes that reflect the return of cooler temperatures and shorter days. Get ready for piping hot soups, stick to your ribs steel cut oatmeal porridge, apples, chestnut, pumpkin, quince and warming spices.

Looking for something fun to do Friday night? Join us for the Pilot Light Feed Your Mind annual fundraiser! Get more information and tickets here.


The BAD is back from vacation

B.A.D. High Res

With the return of October, we happily welcome the venerable BAD back from a two-month vacation. No changes have been made to this loved Floriole sandwich: crisp Nueske’s bacon, peppery arugula dressed with lemon and olive oil, fresh goat cheese and date almond spread on yeasted cornbread.

Salads are vibrant exciting this month! Kabocha squash hummus, celery root and apple remoulade, butternut squash with kale and pomegranate seeds, and roasted beet and bulgur.

Trick or Treat


We have some new treats in the case this month and many favorites from years past are back for the season.

An old favorite, Pumpkin sticky buns will be around until the end of November. We smear our butter flakey dough with pumpkin puree and a sprinkle of cinnamon sugar then roll it up and bake it before topping it with cream cheese frosting. These are a staff favorite and are not to be missed!

Spicy gingerbread is back in ghost, pumpkin, acorn and leaf shapes. These dry crunchy cookies pack a spicy punch that can be addictive.


Join us for the Pilot Light Feed Your Mind annual fundraiser! Get more information and tickets here.