Newsletter issue dos

12

description

Memphis based Ki Kitchen and Chef Kevin Sullivan with a small newsletter and big aspirations!

Transcript of Newsletter issue dos

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Ki Kitchen’s Farer’s Market Menu for October 18th

Black Eyed Pea Hummus

Stffed Collard Greens

Broccoli and Cheddar Soup

Corbread Crostinis

Chipotle Black Eye Pea Hummus

Roasted Sweet Potato Hummus

Coconut Cur Soup

Collard Green Kim Chee Chicken Spaghei

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Before we par....

Wine DinnersStill looking for hosts for the nex wine dinner so reply to this email for details!You are required to do nothing but open your home to 10 – 14 Memphis Foodies for a 5 course meal. Everhing else is provided and your kitchen will be lest as it was found. View past menus at h://bit.do/kikitchendinnerics .View past menus at h://bit.do/kikitchendinnerics .

DeliveriesKi Kitchen will deliver during the week with a 48 hour advance notice and in most cases all the menu items om the last market are available until our nex market visit. Email @ [email protected] to place an order!

Foodle Doodle

Words of Wisdom“Thousands of candles can be lighted om a single candle, and the

life of the candle will not be shorened. Happiness never decreases by being shared.”

Buddha