HOLIDAY CATERING 2023 | ORDER NOW THROUGH DEC. 20

CSG HOLIDAY EVENTS & CLOSURES

Tuesday, Dec. 12

Scout Guide Social 4:00-6:00pm

Roanoke Photo Collective Meetup 5:30-7:00pm

Thursday, Dec. 14

Wine Tasting with Josh Barbour of Well Crafted Wines 5-7pm

We're tasting four wines, perfect for the holiday season!

Turn the Page Fundraiser 5-7pm

Creme Fresh POP UP. Ice Cream Cake sampling and sale. 5-7pm

Friday, Dec. 15

Closing at 4pm for private event

CSG December Wine Club ready for pick up!

Saturday, Dec 16

Storied Goods Sugar Cubes POP UP at CSG

with Martha Bourlakas - 11:30am-2:30pm.

Specialty drink menu featuring the festive Storied Good cubes.

Sunday, Dec 17

Ugly Sweater Brunch

Serving Looks from 10-3

Serving made-to-order brunch from 11-2

Wednesday, Dec 20

12:00pm Holiday Catering Order Cut-Offs

Thursday, Dec 21

CSG Wine Tasting with Devon, Ryan and Stacey 5-7pm

Friday, Dec 22

Parkway Brewing Beer Tasting with Grant Mortara 5-7pm

Saturday, Dec 23

CSG Holiday Catering Menu Pick Up Day!

Sunday, Dec. 24th - CLOSED

Monday, Dec. 25th - CLOSED

Tuesday, Dec. 26th - CLOSED

Monday, Jan. 1st - CLOSED

otherwise, business as usual

MTO and Grab & Go

MADE TO ORDER

Sandwich Special:

Tuna Melt

Psst,

ROASTED SWEET POTATO SANDWICH is BACK ON THE MENU FOR THE SEASON

Soup Special:

Pumpkin Soup

We serve lunch Mon-Sat 11-3

*specials while supplies last, subject to change

Place Lunch Order

GRAB & GO

Chicken and Dumplings
Bolognese
Cheese Slaw
Chicken Medi Wraps
Ham & Pimento
Roasted Beet Salad
Hummus
Pork Verde Chili
Deviled Egg Salad

Bread Craft deliveries T, Th, Sat, Sun

CSG Happenings

THURSDAY WINE TASTING

5-7

the juice ranges from sparkling rose, to gorgeous chardonnay, to mencia, to a full-bodied velvety red blend!

*by-the-glass specials

*a cozy fabulous setting

*guest pourer: Josh Barbour

P.S. December Wine Club ready Friday 12/15

DECEMBER HOLIDAY CATERING IS LIVE

ORDER BY:

WEDNESDAY, DEC. 20 - 12PM

PICK UP:

SATURDAY, DEC. 23

10AM-6PM

HOLIDAY MENU

ORDER HERE

UGLY SWEATER

SUNDAY BRUNCH

Every week serving 11-2

Pomegranate Spritz

Cappelletti, CSG grenadine, prosecco

Cranberry Spritz

Cranberry SOM shrub, orange, sparkling wine OR soda (n/a)

Lambrusco Spritz

Cocchi Teatro Vermouth, grapefruit, lambrusco rosso, splash of soda, grapefruit twist & olive

Champagne Cocktail

Storied Goods rose petal cube, cherry bitters, rose prosecco

*75*

orange bitters, lemon sour, sparkling wine, luxardo cherry

cheers.

VIEW A BRUNCH MENU

CUSTOM GIFT WRAPPING

(and products to fill with!)

*bags | $5

includes csg buffalo check handled bag with tissue and an Appalachia Press tag

*boxes | $10

includes cardboard box (one size) custom gift wrapped with vintage bows, ribbon, adornments and an Appalachia Press tag

*gift baskets | $15

includes custom-fitted basket, fluff, celophane wrapping, ribbon and an Appalachia Press tag

Want your wrapping finished without having to actually do it?

We can help.

Unique finishings, vintage ribbons, vintage wrapping paper, tissue and handpressed gift tags from Appalachia Press.

looking great. how convenient.

BEEF BOLGOGI RECIPE FROM OUR CHEF, MATT LINTZ

FEATURING OUR NEW PRODUCT: OMSOM

brought in by our grocery manager, Quinn Adams!

BEEF BULGOGI RECIPE

INGREDIENTS

One packet OMSOM Bulgogi Sauce
1# YardBull Meats stir fry or stew meat
1 pint Carolina Gold Rice
½ medium onion, thinly sliced
2 scallions, green parts thinly sliced
Toasted sesame seeds to garnish
Salt
Vegetable oil

METHOD

Add OMSOM Bulgogi sauce to beef and allow to marinate at least 1 hour or ideally overnight.
Rinse rice thoroughly under cold running water until the water is mostly clear.
Add rice to medium sauce pot with 20 oz water and 1 TBL salt. Bring to a boil, reduce to a simmer and cook for 15 minutes.
In a medium saute pan add 2 TBL vegetable oil and heat over medium. Add sliced onion and 1 TBL salt. Cook over medium heat, stirring every few minutes until translucent.
In another saute pan add 2 TBL vegetable oil over medium heat. Once hot, add sliced beef, careful not to crowd the pan. Allow the beef to brown and do not flip or move around. Once browned, flip the beef and add the cooked onion. Cook until just cooked through and still tender.
Serve cooked beef over rice. Garnish with scallions and toasted sesame seeds. Top with chili crunch or sriracha for extra heat!