Come join us for our Eat Local Challenge tonight. Today's roasted chicken, corn, blueberries and zucchini, as well as our seafood items tonight are all sourced from local NJ farms and vendors.
Dinner Specials:
- Organic free-range roasted chicken with NJ cream corn and sauteed vegetables - $10
- Baighan Bartha- Indian style eggplant with brown rice -$7
- Locally caught NJ seabass and scallops -TBA
- Zucchini sticks -$4
- Eggplant parmigiana -$8
Soup:
Sm $2 /Md $3 /Lg $4.50
- Chilled Peach Soup
Salad:
Sm $1.50 /Md $3 /Lg $4.50
- A Better World
- Israeli couscous salad
- Beet salad with lettuce
- Grilled cheddar with balsamic tomatoes
Sandwich:
Half $3 /Whole $6
- Turkey with mayo
- Grilled Zucchini with goat cheese spread
Dessert:
- Zucchini walnut muffin with salted caramel icing $1.75
- Blueberry crisp $2.00
- Lemon blueberry slice $2.00
- Warm vanilla biscuit with blueberry compote $3.00
Friday, July 22, 2011
Thursday, July 14, 2011
A Better World Cafe in the News Again!
The Geraldine R. Dodge Foundation in a new series titled "Re-imagining the Work of Ending Hunger" in their official Blog first featured Elijah's Promise in their Part 1 post on June 22 and then featured A Better World Cafe in their Part 2 post on June 29.
According to the Geraldine R. Dodge website, their mission is as follows
According to the Geraldine R. Dodge website, their mission is as follows
"For more than 30 years, the Geraldine R. Dodge Foundation has nurtured people, ideas, and institutions which transcend self-interest and contribute to a sustainable human society and the environment which shelters it.
The Foundation works in three ways:
- by responding to imaginative proposals which fall within the declared areas and which promise to have impact, to be replicable, and to effect systemic change;
- by encouraging capacity-building and institutional development for the grantees through technical assistance workshops; and
- by developing initiatives shaped by close listening to practitioners and resource people in areas where the concentration of funds is likely to improve the quality of life.
The mission of the Geraldine R. Dodge Foundation is to support and encourage those educational, cultural, social and environmental values that contribute to making our society more humane and our world more livable."
We're honored to have been spotlighted again by such a respected Foundation, thank them for spreading our message, and sincerely hope that we can continue to live up to the values that earn their respect by continuing our work to help our community and the world.
Menu for Friday 7/15
Lunch Specials
Sweet Potato Gnocchi with Basil Cream Sauce - $6
Fiesta Quiche - Pepper Jack cheese, peppers, onions, tomatoes- $3
Dinner Specials (available after 5pm)
Entrees
-Organic Turkey Tacos with Rice, Beans, Pico De Gallo -$9
-Curried Eggplant Stew with Rice -$8
Sandwiches Half $3 / Whole $6
-Grilled Veggie Panini with Mozzarella and Basalmic Reduction
-Turkey with Caesar and fresh basil
- Grilled Cheddar and Pesto
-All beef Hot dog (no antibiotics, nitrates) with Caramelized onions $3
Soup sm$2 / md$3 /lg$4.50
-Chilled Peach- sweetened with honey and swirled yogurt
Salads sm$1.50 / md $3 / lg $4.50
-Better World Salad (V)
-Roasted Carrot over greens
- Quinoa Salad with tangy honey poppy seed dressing
Complimentary
-Rockin' Rice & Beans (V)
Desserts
-Warm Biscuit with fresh whipped cream, atop a pool of summer berry compote- $3
-Blueberry Lemon Tea Slice -$2
-Carrot Muffin with Salted Caramel Icing - $1.75
Sweet Potato Gnocchi with Basil Cream Sauce - $6
Fiesta Quiche - Pepper Jack cheese, peppers, onions, tomatoes- $3
Dinner Specials (available after 5pm)
Entrees
-Organic Turkey Tacos with Rice, Beans, Pico De Gallo -$9
-Curried Eggplant Stew with Rice -$8
Sandwiches Half $3 / Whole $6
-Grilled Veggie Panini with Mozzarella and Basalmic Reduction
-Turkey with Caesar and fresh basil
- Grilled Cheddar and Pesto
-All beef Hot dog (no antibiotics, nitrates) with Caramelized onions $3
Soup sm$2 / md$3 /lg$4.50
-Chilled Peach- sweetened with honey and swirled yogurt
Salads sm$1.50 / md $3 / lg $4.50
-Better World Salad (V)
-Roasted Carrot over greens
- Quinoa Salad with tangy honey poppy seed dressing
Complimentary
-Rockin' Rice & Beans (V)
Desserts
-Warm Biscuit with fresh whipped cream, atop a pool of summer berry compote- $3
-Blueberry Lemon Tea Slice -$2
-Carrot Muffin with Salted Caramel Icing - $1.75
Friday, July 8, 2011
Menu For Friday July 8th
Dinner Specials (available after 5pm)
-Swedish Meatballs with Egg Noodles and Sauteed Greens -$9
-Grilled Mediterranean Platter- Zucchini, Eggplant, Couscous and Roasted Chickpeas -$8
Sandwich- Half/Whole $3/$6
-Heirloom Organic Tomato and Goat Cheese
-Grilled Bacon & Mozzarella
-Hotdog with Caramelized onions $3
Soup- sm/md/lg
$2/$3/$4.50
-Tuscan Tomato with kale and chickpeas (V)
Salads- sm/md/lg
$1.50/$3/$4.50
-Better World Salad (V)
-Greek Orzo Salad with Feta and Olives
Complimentary
-Rockin' Rice & Beans (V)
Desserts-
-Carrot Cake with Cream cheese frosting -$2.50
-Fruit Tart -$3.00
-Zucchini Bread with Nuts -$2.00
Drinks- Hot-$1.25 Iced-$1.75 Refill-$1.00
-Organic Fair Trade Coffee and Teas
-Swedish Meatballs with Egg Noodles and Sauteed Greens -$9
-Grilled Mediterranean Platter- Zucchini, Eggplant, Couscous and Roasted Chickpeas -$8
Sandwich- Half/Whole $3/$6
-Heirloom Organic Tomato and Goat Cheese
-Grilled Bacon & Mozzarella
-Hotdog with Caramelized onions $3
Soup- sm/md/lg
$2/$3/$4.50
-Tuscan Tomato with kale and chickpeas (V)
Salads- sm/md/lg
$1.50/$3/$4.50
-Better World Salad (V)
-Greek Orzo Salad with Feta and Olives
Complimentary
-Rockin' Rice & Beans (V)
Desserts-
-Carrot Cake with Cream cheese frosting -$2.50
-Fruit Tart -$3.00
-Zucchini Bread with Nuts -$2.00
Drinks- Hot-$1.25 Iced-$1.75 Refill-$1.00
-Organic Fair Trade Coffee and Teas
Thursday, June 30, 2011
Menu Friday July 1
Daily special: Rachel's Ricotta, our homemade Strawberry Jam (berries from Giamarese Farm), peppercorn lavash cracker and basalmic reduction- a sweet and savory conconction destined to wake up your tastebuds as a dessert OR starter
Lunch Specials:
Indian potato patties with cilantro chutney
Alloo Bhaji- Potatoes, tomato and Indian spices served with basmati rice
Dinner specials: (available beginning at 5 pm)
Meatloaf, potato au gratin, sauteed garlicky greens
Teriyaki tofu with brown rice and broccoli
Soup:
Tortilla Soup - grilled corn, black beans and tomato topped with crunchy tortilla strips (v)
Salads:
Better World Salad- organic tofu, brown rice, loads of veggies, citrus sesame dressing, topped with crunchy tamari almonds (v)
Roasted Vegetables- roasted tender baby veggies, carrot, beet, radish over crisp lettuce
Sandwiches:
Better World Dog- all natural hot dog (no nitrates, antibiotics or preservatives) served with carmelized onions on a whole wheat bun
Roasted Beet, Butternut Squash And Goat Cheese with greens and basalmic reduction
Desserts:
Fabulous 4th Cupcake: Red velvet, cream cheese frosting, blue sparkly sprinkles
brownie with whipped cream and caramel sauce
Chiffon cake with orange glaze
MORE SPECIALS MAY POP UP LIKE FIREWORKS TO TEMPT YOU ON THIS 4TH OF JULY WEEKEND.
This week, we welcome volunteers from The Rutgers Future Scholars program and Mitzvah Core, two great programs that get teens involved with volunteer service and job training. We also welcome Eugene, our new extern from Promise Culinary School.
Lunch Specials:
Indian potato patties with cilantro chutney
Alloo Bhaji- Potatoes, tomato and Indian spices served with basmati rice
Dinner specials: (available beginning at 5 pm)
Meatloaf, potato au gratin, sauteed garlicky greens
Teriyaki tofu with brown rice and broccoli
Soup:
Tortilla Soup - grilled corn, black beans and tomato topped with crunchy tortilla strips (v)
Salads:
Better World Salad- organic tofu, brown rice, loads of veggies, citrus sesame dressing, topped with crunchy tamari almonds (v)
Roasted Vegetables- roasted tender baby veggies, carrot, beet, radish over crisp lettuce
Sandwiches:
Better World Dog- all natural hot dog (no nitrates, antibiotics or preservatives) served with carmelized onions on a whole wheat bun
Roasted Beet, Butternut Squash And Goat Cheese with greens and basalmic reduction
Desserts:
Fabulous 4th Cupcake: Red velvet, cream cheese frosting, blue sparkly sprinkles
brownie with whipped cream and caramel sauce
Chiffon cake with orange glaze
MORE SPECIALS MAY POP UP LIKE FIREWORKS TO TEMPT YOU ON THIS 4TH OF JULY WEEKEND.
This week, we welcome volunteers from The Rutgers Future Scholars program and Mitzvah Core, two great programs that get teens involved with volunteer service and job training. We also welcome Eugene, our new extern from Promise Culinary School.
Friday, June 24, 2011
Cafe Menu for Friday 6/24/11
Cafe hours today 11 am - 9 pm. Dinner specials begin at 5 pm.
Today's Menu
Quiche Du Jour: Zucinni or broccoli
Soups:
Hot: Chicken Meatball
Cold: Chilled Cherry garnished with effervescent apple cider, creme fraiche
Salads:
Asian Broccoli Slaw- local broccoli, radish and carrot in a ginger sesame dressing (v)
String Bean, Red Onion and Basalmic (v)
Better World Salad- Organic tofu, brown rice, shredded veggies, citrus sesame dressing topped with crunchy tamari almonds
Classic Caesar- local greens, classic caesar dressing, croutons
Sandwiches:
BWC Dog- All natural beef dog (no antibiotics/nitrates/preservatives) with carmelized onions on whole wheat bun
Turkey with chipotle mayo on ciabatta
Roasted beets with goat cheese on foccacia
Desserts: Pecan Praline Tart
Chocolate Chip, Pecan Raisin cookie
Love Bar
Dinner Specials:
Vegetable lasagna in a bechamel sauce, with garlic bread and caesar salad
Chicken lasagna with red sauce, with garlic bread and caesar salad
Vegetarian enchiladas - fire roasted corn, peppers and cheese with salsa verde, rice and bacon black beans and our baked tortilla chips
Chicken enchiladas- with salsa verde, rice, vegetarian refried beans and our baked tortilla chips
Dinner special desserts:
Strawberry shortcakes -vanilla cream biscuit, strawberry sauce, fresh whipped cream
Chocolate mint pudding
Specials thanks this week to Chef Armando Miranda for making sure our enchiladas are authentic. He worked with our evening culinary class to make the salsa verde and his secret recipe for the bacon refried black beans.
Our daytime culinary students made the amazing soups, quiches, cookies and tarts.
Our night class of culinary students made the lasagnas, broccoli slaw
Chef Chrissy Banks shared her exceptional cream biscuits
Volunteer baker, Caitlyn, made our pudding
Much of our produce this week came from Flaim Farm, Rutgers Garden, The Earth Center, and our kitchen garden at Elijah's Promise.
Thank you to everyone who makes the cafe special every week.
Bon Appetit!
Today's Menu
Quiche Du Jour: Zucinni or broccoli
Soups:
Hot: Chicken Meatball
Cold: Chilled Cherry garnished with effervescent apple cider, creme fraiche
Salads:
Asian Broccoli Slaw- local broccoli, radish and carrot in a ginger sesame dressing (v)
String Bean, Red Onion and Basalmic (v)
Better World Salad- Organic tofu, brown rice, shredded veggies, citrus sesame dressing topped with crunchy tamari almonds
Classic Caesar- local greens, classic caesar dressing, croutons
Sandwiches:
BWC Dog- All natural beef dog (no antibiotics/nitrates/preservatives) with carmelized onions on whole wheat bun
Turkey with chipotle mayo on ciabatta
Roasted beets with goat cheese on foccacia
Desserts: Pecan Praline Tart
Chocolate Chip, Pecan Raisin cookie
Love Bar
Dinner Specials:
Vegetable lasagna in a bechamel sauce, with garlic bread and caesar salad
Chicken lasagna with red sauce, with garlic bread and caesar salad
Vegetarian enchiladas - fire roasted corn, peppers and cheese with salsa verde, rice and bacon black beans and our baked tortilla chips
Chicken enchiladas- with salsa verde, rice, vegetarian refried beans and our baked tortilla chips
Dinner special desserts:
Strawberry shortcakes -vanilla cream biscuit, strawberry sauce, fresh whipped cream
Chocolate mint pudding
Specials thanks this week to Chef Armando Miranda for making sure our enchiladas are authentic. He worked with our evening culinary class to make the salsa verde and his secret recipe for the bacon refried black beans.
Our daytime culinary students made the amazing soups, quiches, cookies and tarts.
Our night class of culinary students made the lasagnas, broccoli slaw
Chef Chrissy Banks shared her exceptional cream biscuits
Volunteer baker, Caitlyn, made our pudding
Much of our produce this week came from Flaim Farm, Rutgers Garden, The Earth Center, and our kitchen garden at Elijah's Promise.
Thank you to everyone who makes the cafe special every week.
Bon Appetit!
Friday, June 17, 2011
Our First Friday Dinner
Menu Friday 6/17/11
Nibbles: Deviled organic egg with capers and smoked paprika
Quiche Du Jour: Asparagus, mushroom and swiss
Soup: Green Explosion (v)- Ten green and white vegetables pureed with cardamom and a touch of lemon
Salads:
Better World Salad (v)- Organic tofu marinated and baked; brown rice, shredded veggies, citrus sesame dressing topped with tamari almonds
Classic Caesar- crisp local greens tossed with caesar dressing and our house croutons
Orzo salad (v)- whole wheat orzo, onion, peppers tossed with a lemon dressing
Sandwiches:
Roasted Asparagus with lemony ricotta, greens and basalmic on foccacia
Tofu Bahn Mi - Miso honey glazed tofu on a baguette with housemade pickles and greens
BWC Dog- Our awesome, all natural (no antibiotic/nitrate/preservative beef) dog grilled and served with carmelized onion on whole wheat bun
Entree specials:
Lunch: Indian chicken kabob served over rice
Dinner:
Vegetarian option- Lentil dal, alloo mutter and rice with pappadum and chutney
Meat option: Chicken kheeme, lentil dal and rice with pappadum and chutney
We are thankful for our amazing volunteer crew that helps prepare and serve our meals. This week's entrees were made by Francis and Shalini, two very talented Indian chefs
Our quiches, caesar, breads and desserts are made by the culinary students at Elijah's Promise Culinary School.
Many of our ingredients are sourced from local farmers. Today we thank Katonah Farm for the asparagus and Flaim Farm for swiss chard, kale and romaine lettuce. Some of this week's produce was grown and donated by Rutgers Garden and our very own Elijah's Promise kitchen garden.
Nibbles: Deviled organic egg with capers and smoked paprika
Quiche Du Jour: Asparagus, mushroom and swiss
Soup: Green Explosion (v)- Ten green and white vegetables pureed with cardamom and a touch of lemon
Salads:
Better World Salad (v)- Organic tofu marinated and baked; brown rice, shredded veggies, citrus sesame dressing topped with tamari almonds
Classic Caesar- crisp local greens tossed with caesar dressing and our house croutons
Orzo salad (v)- whole wheat orzo, onion, peppers tossed with a lemon dressing
Sandwiches:
Roasted Asparagus with lemony ricotta, greens and basalmic on foccacia
Tofu Bahn Mi - Miso honey glazed tofu on a baguette with housemade pickles and greens
BWC Dog- Our awesome, all natural (no antibiotic/nitrate/preservative beef) dog grilled and served with carmelized onion on whole wheat bun
Entree specials:
Lunch: Indian chicken kabob served over rice
Dinner:
Vegetarian option- Lentil dal, alloo mutter and rice with pappadum and chutney
Meat option: Chicken kheeme, lentil dal and rice with pappadum and chutney
We are thankful for our amazing volunteer crew that helps prepare and serve our meals. This week's entrees were made by Francis and Shalini, two very talented Indian chefs
Our quiches, caesar, breads and desserts are made by the culinary students at Elijah's Promise Culinary School.
Many of our ingredients are sourced from local farmers. Today we thank Katonah Farm for the asparagus and Flaim Farm for swiss chard, kale and romaine lettuce. Some of this week's produce was grown and donated by Rutgers Garden and our very own Elijah's Promise kitchen garden.
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