Corporate Catering and Valentines Day to GO!

Corporate Catering

When thinking of how we’d want to eat lunch, the first thoughts were ‘no more cardboard sandwich platters.  Our lunch menu is a simple selection of soups, salads, quiches and sandwiches, but done well, and changing every single day.  Call for our Daily Lunch Specials and what we offer at the restaurant is what we offer to your office. sugarfootff@aol.com


We can deliver direct to your office or arrange for pickup from either location. We are more than happy to cater for special dietary requirements with countless options for vegetarian, vegan or wheat free – just ask us when you order.


And remember.....Valentine's Day is around the corner...

Stop by on your way home for a romantic diner for two or a delicious dessert...

Twas the night before Christmas, and all through the house....

'Twas the night before Christmas, and all through the house .....

Entertaining doesn't have to be stressful, Sugarfoot has a selection of appetizers that you can pick up ahead of time - all guarenteed to please your guests.

Please see our website www.sugarfoot.com for more Holiday Menu options. Lobster corn and Phyllo Triangles, Stilton & Cranberry Turnovers, Wild Mushroom Cups with Brandy and Cream, and Palm Beach Puff. Happy Holidays!

Let the holiday season begin! Sugarfoot Holiday Menu

Sugarfoot is your source for full holiday meals, catering and desserts.    Use this online guide to begin planning then simply call us to discuss you needs!
 

Sugarfoot Fine Food Holiday Menu 2010

By the Dozen

Lobster and Corn Phyllo Triangles - $18.00 per dozen

Wild Mushroom Cups with Brandy and Cream - $15.00 per dozen

Roasted Artichoke & Parmesan Turnovers - $15.00 per dozen

Mini Jumbo Lump Crabcakes with side of Remoulade - $18.00 per dozen

Homemade Pigs in a Pastry Blanket with side of Champagne Mustartd $15.00 per dozen 

For the Crowd

Baked Brie in Puff Pastry with Dried Cherries, Caramel and Mashuga Nuts $48.00

Selection of Cheese and dried figs, nuts and honey $6.00 per person

            Crisp Crudite with Buttermilk ranch $5 per person           

Hot Sherry Crab Dip with chives and Melba Toast serves 18-20 $54

Smoked Salmon platter with capers, onions and brown bread $4.50 a person

Roasted Artichoke, Spinach & Boursin Dip with Pumpernickel Toasts $4.00 per person

Cheese Isabelle with Crackers $10.00 per pint

Soups

Lobster Bisque - $17 per quart

Entrees

Herb Crusted Prime Rib $180.00 serves 10-12

Mango Chutney Glazed Ham with Biscuits - $90.00 serves 18-20

Selections for Sides

 Green Beans with Fresh Mint - $5.00 per serving

Baked Brussel Sprout Gratin with Pancetta, Sage & Citrus Cream - $4.50 per serving

Whipped Yukon Gold Potatoes - $4.00 per serving

Scalloped potatoes with Thyme: serves 8 $40

Salad of Mixed Greens, Sweet Pecans & Dried Michigan Cherries with Balsamic Dressing $4.50 per person

Madeira Gravy - $12.00 per quart

Desserts

Pumpkin Pie-$18.00

Pecan Pie-$18.00

Buche de Noel-$89.00

For Christmas Orders:

     Please place order by Monday, December 20. We request orders of eight or more servings. Thank you.

*All orders must be picked up on Friday, December 24, 2010 between 10:00 –2:00 PM.

1014 NORTH LINCOLN ST., WILMINGTON, DE 19805 · PHONE 302-655-4800 · www.sugarfoot.com

Hot Chocolate - One good thing about the cold: great hot chocolate

The best thing about the cold is enjoying a delicious hot chocolate....we love ours topped with vanilla marshmallows from Little Flowers Candy. The caramels make a great stocking stuffer!  


Add some hazelnut liqueur for a little extra this winter and you won’t feel a thing, least of all the cold....

Spike Hot Cocoa

1 ounce hot chocolate mix
5 ounce steamed milk
2 ounces Frangelico hazelnut liqueur  

* Top with a dollop of fresh whipped cream or a Little Flower Candy Co. vanilla marshmallow.

The Art of Opening a Clam - Great Article

New York Times - Slurping Seashells

We love Summer - and the art of Slurping Seashells!

Happy 4th - Grilled Watermelon Salad

nocouponsGreat summer salad - a friend made this while visiting with her family at the beach.  Gorgeous.

• 1/2 (5-pound) seedless watermelon
• 1/4 cup balsamic vinegar
• Extra-virgin olive oil
• Kosher salt (specialty salt is great here, if on hand)
• 2 cups fresh baby arugula, washed and dried
• 1 cup goat cheese, crumbled, preferably a French Chevre
• Fresh finely cracked black pepper - serves 4 - appox 15 min prep time

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Grill each side of the melon about 2 minutes until grill marks appear; transfer to a plate and season with salt. To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese (love goat or feta) and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Great meeting at Coverdale Farm for our new local chapter of slow food. Please join SLOW FOOD BRANDYWINE VALLEY. Amazing food and people. Applications will also be in Sugarfoot.

Mission:Slow Food seeks to create dramatic and lasting change in the food system. We reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat. 

www.slowfoodusa.org