Local, Fresh, Organic Takeaway Food!

Well here is.. our first 2 week menu for March/April. We have taken comments to heart, reconstructed the menu layout and added more choices for all you little foodies.

Yes, we will have a community business lunch menu available in late April as well!

This is still a test run for us, so please be patient. We are committed to spending the next quarter developing the takeaway concept for E.A.T., so it is client friendly, remains SUPER LOCAL & FRESH as well as affordable! Hang in there with us.. and thank you to all our friends, family & amazing clients for your taste buds, comments and support!

We are taking orders until end of day tomorrow- Sunday the 28th of March- for pick up Monday- March 29th.

Wednesday pick ups can be ordered until 5pm on Monday, March 29th.

Check out the Menu.. Its super yummy & features Farmer Phil Noble's current seasonal crops- from Sage Mtn. Farms, and of course my very favorite- Temecula Olive Oil!

Chef,
Leah Delyte


E.A.T. extraordinary, artisan takeaway

No Shopping, Chopping or Mopping

PLEASE PASS ON to your family and friends, because everyone loves to EAT good food!


MEALS are priced individually at:
Single Meal $15/ 2-4 Meals $13 each 5-12 Meals $12 each **If you order 3 or more days worth of meals, you will receive a 10% discount !!!



MENU For March 29th- April 9th
** Vegetarian or Vegan requested


Market Seafood
Teriyaki Salmon atop organic brown rice and sauteed brocolini
Halibut grilled with a stone brewery, honey mustard sauce, roasted potato & brocolini
Grilled pesto shrimp over basil pesto, and smoked tomato linguini
Cajun shrimp pasta, red peppers, tomato, shallots & herbs in a decedent cream sauce over linguini


Fowl
Lemon Chicken with cilantro roasted potatoes & honey sauteed carrots
Whole roasted 40 clove organic chicken- cut 8 ways, served with smashed potatoes & roasted farmers market seasonal veg!
Turkey Chili with sweet corn bread on the side


Grass Fed
Sweet Italian Sausage & grass-fed ground beef lasagna in a creamy & decadent bechame Sauce!
Pork Medallions served on a bed of braised red cabbage, with roasted potatoes & sauteed greens
Apple, herb & apricot stuffed pork loin roast, with smashed potatoes & roasted farmers market seasonal veg!


Farmers Market Fresh **Vegetarian based
Simple Baked vegetable lasagna in a creamy & decadent bechamel Sauce! YUM!
Roasted farmers market seasonal vegetables, over sauteed greens from farmer phil, served with organic brown rice.
Vegetarian Black Bean Chili with sweet corn bread on the side
Ginger sauteed Tofu, served with braised greens over organic brown rice
Cajun pasta, red peppers, tomato, shallots & herbs in a decedent cream sauce over linguini


House Favorites
Eggplant or Chicken Parmesan served with garden salad
Chicken Enchiladas Verdes with Spanish Rice, sautéed corn with cilantro and a squeeze of lime.
**Butternut squash Enchiladas with Spanish Rice, sautéed corn with cilantro and a squeeze of lime.



KIDS DIG IT
(menu written by gigi rose age 8): $8 each
Handmade breaded chicken bites with butter sauteed green beans
Organic grilled chicken leg with brocolini & brown rice with soy sauce
Gigi's trio mixed mac & cheese
Grilled chicken with sliced cucumber and carrots- served with lettuce to make yummy wraps!
Lemon chicken saute with buttered Parmesan pasta
Flat Bread cheese pizza with light marinara sauce



SIDE SALADS- ORDER ALA CARTE $6
Gus Coleslaw.. napa cabbage, red cabbage, pecans, dried apricots & cranberries
Wheat-berry salad- wheat-berries (really good for you), cranberries, apricots, red onion & mint
Organic Farm Greens from sage mtn. farms- with feta, toasted almond slivers, cuc's & cherry tomatoes



DESSERTS
Chocolate Brownies $2
Lemon Bars $3
Lucky Dozen Cookies $15 a dozen... best cookie addiction you will ever form! (Classic shortbread sugar cookie with 3 flavors- almond, lemon & butter cream)



**ORDERING AND PICK UP INFO :
Pick up available on Monday & Wednesday

For pick up on Mondays
orders must be placed by Sunday at 5pm

For pick up on Wednesdays
orders must be place by Noon on Monday


PICK UP AT: 42170 Sarah Way  Temecula 92591
PHONE: 951.694.3663
SUBMIT ORDERS TO: eat@delytes.com


THANK YOU.. WE ARE REALLY EXCITED TO BRING
Local, Farm Fresh Food to You!

Thank you for your orders!
THE CHEFS AT EAT!

Haiti, Wine Country, Chefs and Total Losers

Back at the keyboard.. there is so much life-crap to deal with, I think we tend to forget about ourselves, and what makes us happy. So here I am again, typing away.. trying like hell to figure out what exactly- does- makes me happy. Interesting word happy.. because I know one thing that does not make me happy, a happy meal. How is it that words like happy, organic and natural get so misused? Well, that's another blog post now, isn't it!

Staying on track, I stopped blogging about Haiti, because I fell into a pitiful slump. You know the one.. Oh poor me, my life is so hard, and nobody will help me slump. All the while batting our eyes like thumper's cute little bunny crush.

It goes a little something like this:

Bitchen Brain storming sessions
Total moments of elation while planning
Dreaming
Visualizing Wycliff at our dinners
Scoring hella cool venues
Cooking with amazing chefs
Drinking estate wines...

Then we put our plans into action... and SLAM. Doors were shut, partners vanished, chefs not available; a LOT of general non interest; and don't you just know it.. it didn't happen as easy or fabulously as we pictured.

HA! Big FAT Ha!

I was expecting rose petals, champagne and fairy dust damn it. Come on.. we are doing a friggen good thing here, where the hell did everyone go? I'll tell you where they all went- to the land of pass the ball. Oh no, don't hold it and run with it.. pass it.. fast!

Then I realized just how wrong I was. Why am I doing this, who am I doing this for and exactly what are MY intentions. Or should I say, who's intentions do I really have at heart. Hmm.. that one will stop you faster then a roach faced with Raid.

So, we are two months out, our kick off dinner for 150 guests at South Coast Winery, is this Saturday evening, and only 30 bloody tickets have sold. TALK ABOUT having the wind taken out of your sail. But just maybe that needed to happen, for me to get a grip, and pull my head out of you know where.

I admit I panicked, blamed others, and drove myself into a stressful fit over how to fix it or solve the lack of ticket sales issue. My daughter (gigi who is 7) was quick to reminded me to take deep breaths, and to just turn it around (which is a way bitchen move my girl and I do when things are not going great.. we hug and spin in circles until we laugh, then we pronounce a new day). I took her 'aged' wisdom to heart, and stood back to take a look at what was happening, and how all the players were participating. It was clear, we were doing it for ourselves, not the kids. Worse yet, we allowed the blame game to happen, pointing fingers, leaving snotty messages and shooting off pissy emails to one another.

So in a moment of clarity, I pulled the plug and brought us all to a halt. We started this small grass roots effort.. because of children in need- not just Haiti, but for children world wide. From our backyard to Equatorial Guinea. Yet our big ass ego's got in the way of what started as a beautiful gesture of kindness for others.

It was simple, we either forge together as a team, and move ahead with grace, passion and integrity, or we say goodnight Alice. We collectively made the decision to move forward, regardless of ticket sales. I for one, feel that the handful of guests that will be around the table Saturday, will be there for one reason- to give to others that need it more then anyone of us. Yes, they get to dig into some serious grub, and drink sensational wines.. but they signed up because they new what the evening was to entail. Giving.

My personal goal and mission is to raise awareness and $ through artisan dinners over the next.. who knows how long.. and screw dates and calenders anyway.. the goal is to gather people around the table and engage them. Serving local wholesome slow food, paired with locally made wines, craft beers and small coffee roasters. Because small local purveyors do it better and with more passion then most. Then, just then.. we have the conversations of this table! These meals, these artists, bring people together, and through the convivial bread breaking moments, we can, as a community, as neighbors.. create awareness and effect change!

Sometimes its good to fail, so you can get back up and do it right.

Be blessed in your journeys.. and EAT good food, lest we forget this is a food blog.

Ms. Delyte