SLOUGH FOOD

Slough Food will be closed from Monday the 18th of January through Thursday the 28th.  Slough Food will re-open Friday the 29th of January.  Thank you.

Slough Food wishes all a Happy and Prosperous New Year!

We had bouillabaisse for New Year’s Eve Dinner.  Just wanted to show off the delicious photo.

For wine, there were several, but we did enjoy the last two in this photo:  1.5 liter bottles of Henriot Brut and the Denogent Pouilly Fuisse Cuvee Claude Denogent.

Salute!

The Holiday Season is here!  Time moves fast these next few weeks, and planning ahead can make the season so much more enjoyable.  We’ve already begun receiving orders for Slough Party Platters. 

Your options:

 you may bring us a favorite platter of your own and we will fill it full

  we will provide one of our platters that you may kindly return 

1.   we will provide a convenient reusable covered tray that is yours to keep

Early orders help guarantee the availability of popular items – need Salumi’s Finocchiona?  Everybody does, so the earlier we know, the easier it will be to reserve your preferences.  Thank you.  Order here.

Prices depend on items and weight.  Five dollars per guest is a good rule of thumb.  We can accomodate almost all requests:  an all local platter, only goat’s milk cheeses, only meats.  Come in and create your ideal party tray!

Please call us at 360.766.4458 or have your computer call ours with any questions.

Outdoor and Indoor seating now available!

Slough Food now serves beer and wine by the glass.

Grilled panini, baguette sandwiches (grilled or chilled), mixed green salad, bread and butter, meat and/or cheese plates.

We had a fabulous review from a local food blog here – better photos too!

And another blog review here…

A customer told me that when in Greece, to get you to smile for a photograph, they ask:  “Say Halloumi!”.  Even without the camera, Halloumi makes me smile.  From the Island of Cyprus, this sheep/goat’s milk cheese is a staple in many Mediteranean diets.  Halloumi makes a fabulous meat substitute.

We prepare the cheese by slicing it in long strips.

Then lay them in the non stick pan with a touch of olive oil on medium high heat.  Let them be for a couple minutes, but keep an eye on them.

You’ll see the edges brown.  With a spatula or tongs, flip ‘em.

 When the other sides brown, they are ready to serve.  We usually finish them with a generous showering of fresh squeezed lemon juice.  Eat them off a platter (like fries!) for an appetizer, or, as we recently enjoyed, serve on a fresh spinach salad with a side of wild California rice.  Say Halloumi!