Hello friends, were back, and we missed you! Looks like we have a heat wave on tap this week. Well try to keep cool in the kitchen while we whip up the weeks fare for the greatest customers on earth - we look forward to seeing you. So come on by the Bakers Table and cool off in our air-conditioned dining room. Our quiche today is the Chicken Apple Sausage Quiche - the sausage is made by SYV resident Tom Cantella, and he knows his stuff. We have to confess, we just made this one last week, but we liked it so much, were making it again - it sold out in a flash last time, so call and reserve a slice. Pair it with a side salad for a light, refreshing lunch. Speaking of refreshing, when we think of hot days, we think of a cool salad - like our Tuna and White Bean Salad, which well feature today. Tender white beans coupled with our wild, line-caught albacore tuna, dressed in a lemon and olive oil and served on fresh picked lettuce. You can almost imagine the cooling bay breeze wafting through your hair as you eat this salad. Okay, maybe not, but its good. Trust us. Our sandwich makers bring you the Bakers Table Submarine Sandwich today - layered with FraMani ham, salami, provolone, lettuce and pepperoncini and dressed with a little California extra-virgin olive oil, and maybe a dab of mayo and mustard - order this sandwich and eat like a king. Weve got fresh bread and croissants ready for you, and muffins and scones too. There are tarts, teacakes, and cookies galore. Come see what surprises are in store for you at the Bakers Table. Wed like to welcome and congratulate two new eateries in the Valley - good luck to our friends at Santa Ynez Valley Cheese Company here in Santa Ynez and to Bacon & Brine over in Solvang - thank you for choosing our bread for your establishments. We appreciate your confidence.
Posted on: Tue, 13 May 2014 11:57:44 +0000
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