Issue #08 (May 2024)
Where We’re Going
The Salt Market!
We are open for our 2024 season on Friday, May 3rd. Our days and hours will be F-Sunday, 9-2pm, until June 11, at which point we move to T-Sun, 7-3pm until the Fall. Come visit us for new goods and old favorites! We can’t wait to see you!
View our 2024 menu
What We’re Eating:
Steak
Do you know how to make a really good one? Let’s talk it through. This is the way that I like to make a really delicious foolproof, medium rare (more rare than medium) ribeye steak:
Purchase a ribeye. I love fat on my steak, if you don’t, go for a filet mignon or a top sirloin
Put a cast iron skillet on the stove and turn up the heat to high. Leave it until it is hot, approximately 3-4 minutes. If you drop some water in the pan it should sizzle
While the pan is heating, unwrap your steak and use paper towels to dry it as much as possible
Generously salt and pepper your steak. GENEROUSLY, this means really cover the meat with salt. You can use table salt, I like to use flaky sea salt and fresh ground pepper
Once your pan is hot, add a glug of olive oil followed by your steak, salted side down
Cook undisturbed for 4 minutes
While it’s cooking, salt and pepper the side up
After 4 minutes flip your steak and let it cook undisturbed for another 4 minutes
After 4 minutes, add a two inch thick slice of quality butter to the pan and remove from heat. Your steak will be browned and crispy on both sides. If it isn't, return it to the pan for another 2-4 minutes. This is likely because your stove doesn't get super hot and it needs more time
It will continue to cook (this is good!) in the pan and the butter will melt. Let it sit for two or three minutes and then transfer the meat and the juices/butter to the cutting board
Finish with a dash of flaky salt
Enjoy! I often serve it with sautéed mushrooms or spinach on top, give everyone a fork and steak knife and eat it straight off the board
What We’re Drinking:
Red Wine
We need red wine with our steak. I have been consistently turning to a Haut-Médoc, Appellation of Bordeaux, when making steak.
This $20 bottle is a trusty favorite of mine, available on Instacart and WineFeed. Chevalier du Grand Robert, $20
What We’re Listening To:
Koshi Chimes
These are so intoxicating. They help me focus when I’m working and help me drift off at night. When I listen to them as I’m falling asleep I notice that I have very deep sleeps. Saul loves them too, when he hears them he’s out like a light!
What We’re Buying
Cotton Fisherman’s Sweaters
I love nothing more than a fisherman sweater! They are chic, timeless and scream “MAINE!” Cotton is my preferred fabric, especially in the summer, when wearing one to dinner or grabbing one on a foggy morning. My fisherman sweaters are staples in my closet. Pair with a silk slip skirt, throw over a t-shirt and light denim for running errands, you can take a well made cable knit sweater anywhere in my opinion. Here are some of our favorite finds–
