chez pascal & the wurst kitchen ||

Who would have thought that cassoulet would have been a great dinner choice on a Spring evening in April. Strange times has lost its meaning,
it seems to envelop everything.

A thoughtful customer sent me an article yesterday from the New York Times written by Gabrielle Hamilton, author, and owner of the restaurant Prune in New York City. The title of the piece is “My restaurant was my life for 20 years, does the world need it anymore?”

When I opened the article, at first I did not want to read it. Fearful of her answer, knowing in my heart what the answer could be and not wanting to stop putting my energy in ignoring the same question.  Her words captured my thoughts brilliantly; like a friend who has known me for years. I was walking hand in hand with her as she so beautifully expressed the inner soul, energy and crazy devotion that is all-consuming in the pursuit of running a small restaurant. I found myself smiling in the comfort of all the similarities, feeling heartbroken as she detailed her closing and how it matched our own unbearable sadness of everything that it was. Not just in the window before us now, but how the past was revealing its end for quite some time.  
What makes us keep wrapping our arms around this very fragile delicate life?
Like a mother and father that just won’t give up on their child. 

To let it go would take so much than just locking a door and walking away. A rational person would say otherwise😊   So listen, Matt and I are not very rational people. We lead with our hearts and not with our wallets which probably any good businessperson would say that is not the best approach.
But this business residing in a little leaky old building on the corner of Hope Street was built on, if I may use a food metaphor, stock that takes days to make, not one that can be poured from a jar. 

It has been nurtured by the folks we get to work with and call our friends, and our customers who continue to say to us through the rainy view from the Wurst Window “Thank you for still being here.”  I can tell you that the restaurant industry as we knew it, for most of us, will change, dramatically, it has to. It needs to be not as breakable as it once was, I don’t know what that will look like, but we have the determination and hope that it can be done.  
Change is good when done in a thoughtful manner. We will keep our arms around it still, and thank you for giving us the strength to do so.

On another note, there is still much that needs to be done to pull us and our colleagues up, please take a moment to reach out to your Congress people and let them know more help is needed for this industry. We are so grateful for the assistance that is coming out, but many aspects of what is provided in assistance do not work for our industry. Here is a link that will explain. Voices carry.  

Remember we won't be doing take out on Sunday or Monday this week.
See you on Tuesday lovelies!

Keep doing your part to keep each other safe.
And thank you, thank you for keeping us here.

Pick up times
4:30pm - 6:30pm

Be smart, be really really smart, out there!
Friends don't let friends not wash their hands, or mingle in crowds,
or go to any parks on a sunny day, or have feasts with many people, or splash around in puddles when it rains, or forget that we need to protect each other, or hug a dinosaur on a sunny afternoon, or play the pass the orange game, or linger in a group to look at Deb's amazing banner, or watch movies too close to
each other

Here we TO-GO ...

Each day, except Sunday, (and this Monday April 27)
we will offer a special pre cooked mea ls to go.
You can also check our News and Events page on our website for info.

Also Facebook, twitter and instagram.. buttons located at the bottom of this post.

As it is only Matt and I here, we will only be able to take pre-paid/pre ordered take out as we will be making items based on how much we can produce and amounts ordered.

So unfortunately, the production will never be as high as the demand as it is just not possible right now given the necessary restrictions.

Unfortunately, you will not be able to come
and pick up without pre ordering.
Sometimes we have leftovers and you are always welcome to check.
And we can not take phone orders either.
If you do not receive a confirmation email
of your order then it did not go through

Here are SATURDAY'S TO-GO offerings:

All ingredients and How to Reheat are listed on Chezpron site as well as labeled on the dish when you receive it.

*Salad of Kale, House Smoked Oysters with Marinated Mushrooms Crumbled Blue Cheese & Seeded Flatbread
$17.28 price includes tax
All items are fully cooked
8 oysters per order in a marinade of mushroom, olive oil, local paprika, burnt orange powder and lemon. Served with crumbled Bayley Hazen Unpasteurized Blue Cheese and Seeded Flatbread.
Would go nicely with Sake or fun Orange Wine!  

* Flamiche of Ricotta Cheese, Marinated Peppers, Avocado & Parmesan with a Small Salad of Mixed Greens, Watermelon Radishes & Honey Vinaigrette
Flamiche is a savory brioche like dough recipe hailing from the north of France ... looks like a pie. You will get 1 slice and it can be eaten at room temperature.
Great appetizer or Sunday morning breakfast too!
all items are fully cooked
1 Slice per order
$16.20 includes tax

* Brined Slow Roasted Pork Loin with Braised Napa Cabbage, Squash Puree and a Pineapple Sweet Chili Glaze
all items are fully cooked
served in a 8 x 6 by 2 inch container, Serving size 1- 2 people, depending on your appetite
$28.08 includes tax

* Apple Cranberry Crisp with Almond Streusel
and a side of Whipped Cream
all items are fully cooked
$11.88 includes tax
individual serving

* Mushroom and Cauliflower Bisque
all items are fully cooked
$15.12 includes tax
1 quart

Wine is also available for purchase! White, Rose, Red, Orange & Sake!

PLEASE NOTE ~ all ingredients and how to prepare are listed on the items on the Chezpron site.

To give you access to order online, we decided to use our Chezpron online account for TO-GO orders. 
Unfortunately we can not take phone call orders. Apologies too as food does not photograph well in those tin containers:)

Orders have to be placed in advance so that we will know how many to prepare, and just be aware that there is a limit to our supply as it is just
Matt and I now. 

on Saturday April 25 OR UNTIL WE SELL OUT.

I know it reads harshly, but we can make this work if we ll work together:
side note~ thank you all for being so so respectful of how this pick up works!

Also, if you don't want to get out of your car, no problem, if you can remember to bring a piece of paper with your name on it and hold it up in your passenger side window we will bring out your food. Or just wave to us, or signal.. somehow:) and we will come out.

*Please PICK UP YOUR ORDER anytime between 4:30pm - 6:30pm on
Saturday April 25
*Come to The Wurst Window. Food will be handed to you out the Wurst Window. 

*Simply come up, let me know who you are, and we will hand you your bag of goodies. If you bring your own tote bag, we will hand you the items for you to put in your bag.

*If there is anyone else at the window when you pull up we ask that you PLEASE stay in your car until they have left, and then proceed to the window. NO LINES can be formed. We will adhere to this very strictly and we appreciate your understanding and cooperation immensely.

*No one can come in the restaurant, most sorry.

*Unfortunately we will not be able to accommodate any dietary restrictions at this time. 

You are all wonderfully beautiful people.

Keep being clean, much love,
Kristin and Matt

Gift Certificates are available too!
Thank you for supporting us!