Where to Find Us | FromScratchCazenovia

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Find us at Loka Leaf Tea Lounge

Sunday Brunch Menu

Supper Club Menu

There's a chill in the air now. It hangs around first thing in the morning and shows up late in the evening. The sun slips away earlier each day. Summer is coming to an end. And while the beloved flavors of fall might seem tempting, we're striking a balance that savors the end of summer and teases us with the enchantment of a new season.

We're Booking...

September 11th, September 18th, & September 25th

$75 per person plus drinks, tax & gratuity

There's a chill in the air now. It hangs around first thing in the morning and shows up late in the evening. The sun slips away earlier each day. Summer is coming to an end. And while the beloved flavors of fall might seem tempting, we're striking a balance that savors the end of summer and teases us with the enchantment of a new season.

We're Booking...

September 11th, September 18th, & September 25th

$75 per person plus drinks, tax & gratuity

Melon from @commonthreadfarm with a good serving of some homemade olive oil ice cream and cracked pepper, a perfect mid day snack :)

Melon from @commonthreadfarm with a good serving of some homemade olive oil ice cream and cracked pepper, a perfect mid day snack :)

It's been almost a year since the last time we've made Breakfast Tacos... sorry we kept you waiting so long

Tomorrow. Sunday Brunch. I'm making cinnamon rolls too....

-A

It's been almost a year since the last time we've made Breakfast Tacos... sorry we kept you waiting so long

Tomorrow. Sunday Brunch. I'm making cinnamon rolls too....

-A

We are booking every Friday in August for Supper Club!

Book a table with friends or family and enjoy the peak of summer flavors with us!

We are so excited to be using lamb racks from Quincy @meadowoodfarms
and
Chicken from Sarah and Chris and @newmoonfarmstead

Both of these farms are participating in Open Farm Day this weekend, go check them out!! Great farming practices, great people.

Email us to book a table at fromscratch.caz@gmail.com. More information about Supper Club available on our website, link in bio.

-C

We are booking every Friday in August for Supper Club!

Book a table with friends or family and enjoy the peak of summer flavors with us!

We are so excited to be using lamb racks from Quincy @meadowoodfarms
and
Chicken from Sarah and Chris and @newmoonfarmstead

Both of these farms are participating in Open Farm Day this weekend, go check them out!! Great farming practices, great people.

Email us to book a table at fromscratch.caz@gmail.com. More information about Supper Club available on our website, link in bio.

-C

July arrived in a blast of heat and we have a new air conditioner on this corner of town, finally keeping us cool. Should a drop of condensation fall on you as you pass through the front door, take it as welcoming cool down before joining us inside.

Here is our July Sunday Brunch Menu filled to the brim with first of the season cherry tomatoes, local blueberries, and so many fresh herbs!

See you all tomorrow

-Anna

July arrived in a blast of heat and we have a new air conditioner on this corner of town, finally keeping us cool. Should a drop of condensation fall on you as you pass through the front door, take it as welcoming cool down before joining us inside.

Here is our July Sunday Brunch Menu filled to the brim with first of the season cherry tomatoes, local blueberries, and so many fresh herbs!

See you all tomorrow

-Anna

We're pleased to present our summer drink menu! All drinks available at our Sunday Brunch. Cocktails and Mocktails available at Friday Supper Club.

With our Beer & Wine license, we have to be creative with our drinks, as we aren't able to sell full-proof cocktails. This year we've begun leaning into wine cocktails and we're happy to introduce a Sparkling Rosé Cocktail with a plum sorbet! Hints of juniper, mint, and sage lace the sorbet. It's refreshing and best enjoyed with a spoon.

The rest of the menu is as follows:

Classic Aperol Spritz

Borage Mocktail with notes of cucumber and citrus

A non-alcoholic Basil & Mint Margarita

Chamomile and Vanilla Milk Tea

Iced Matcha Tea with a Strawberry Cold Foam made with the last of the seasons strawberries blended into a sweet jam.

We're pleased to present our summer drink menu! All drinks available at our Sunday Brunch. Cocktails and Mocktails available at Friday Supper Club.

With our Beer & Wine license, we have to be creative with our drinks, as we aren't able to sell full-proof cocktails. This year we've begun leaning into wine cocktails and we're happy to introduce a Sparkling Rosé Cocktail with a plum sorbet! Hints of juniper, mint, and sage lace the sorbet. It's refreshing and best enjoyed with a spoon.

The rest of the menu is as follows:

Classic Aperol Spritz

Borage Mocktail with notes of cucumber and citrus

A non-alcoholic Basil & Mint Margarita

Chamomile and Vanilla Milk Tea

Iced Matcha Tea with a Strawberry Cold Foam made with the last of the seasons strawberries blended into a sweet jam.

It's time to book for July Supper Club! There are only three available dates to book this month:

July 10th
July 17th
July 24th

Join us for this delightful summer menu!

PS Since it's so fun to spoil our guests, I'll admit, there is more than one surprise this month, including something we've never tried before!

-Anna

It's time to book for July Supper Club! There are only three available dates to book this month:

July 10th
July 17th
July 24th

Join us for this delightful summer menu!

PS Since it's so fun to spoil our guests, I'll admit, there is more than one surprise this month, including something we've never tried before!

-Anna

Brunch feels special this time of year. I look up from the kitchen every time I hear the screen door slam shut to see who's come in. People greet each other with a wave from across the dinning room. Familiar faces pull together tables to talk and eat. Every now and then, someone calls into the open kitchen to tell us they came just to try the dish they’ve finished eating. We're so happy to be here, thank you for all the support!

Brunch feels special this time of year. I look up from the kitchen every time I hear the screen door slam shut to see who's come in. People greet each other with a wave from across the dinning room. Familiar faces pull together tables to talk and eat. Every now and then, someone calls into the open kitchen to tell us they came just to try the dish they’ve finished eating. We're so happy to be here, thank you for all the support!

June Sunday Brunch

For the first time ever, we're serving up an omelet for brunch. No better time than asparagus season!

And for all you vegans, we obliged :) Don't get used to it, we love butter.

Tomorrow. Sunday Brunch. 9am-2pm. No reservations just show up!

-Anna

June Sunday Brunch

For the first time ever, we're serving up an omelet for brunch. No better time than asparagus season!

And for all you vegans, we obliged :) Don't get used to it, we love butter.

Tomorrow. Sunday Brunch. 9am-2pm. No reservations just show up!

-Anna

June is right around the corner and we're watching our gardens in anticipation! Our rhubarb is finally bountiful enough to pick, the tarragon is out of control, and hopefully we will have strawberries for the first time this year! (Not enough for Supper Club but just enough to snack on between trips to and from the garden).

We're booking June 5th, June 12th, and June 19th! There are OPEN tables for every date! Book your spot now before it's gone! Email us at fromscratch.caz@gmail.com for a reservation.

Come celebrate early summer flavors with us!

June is right around the corner and we're watching our gardens in anticipation! Our rhubarb is finally bountiful enough to pick, the tarragon is out of control, and hopefully we will have strawberries for the first time this year! (Not enough for Supper Club but just enough to snack on between trips to and from the garden).

We're booking June 5th, June 12th, and June 19th! There are OPEN tables for every date! Book your spot now before it's gone! Email us at fromscratch.caz@gmail.com for a reservation.

Come celebrate early summer flavors with us!

First and foremost,

We will be open for Mother's Day Sunday Brunch! We can't wait for families to come gather round our tables and enjoy a delicious spring inspired brunch.

We will be operating as usual, 9am-2pm, no reservations, first come first served. However, we are planning some very fun specials and there will be delicious baked treats to dig into or to save for later.

So, here is our May Sunday Brunch menu. We couldn't be happier for this spring season!

First and foremost,

We will be open for Mother's Day Sunday Brunch! We can't wait for families to come gather round our tables and enjoy a delicious spring inspired brunch.

We will be operating as usual, 9am-2pm, no reservations, first come first served. However, we are planning some very fun specials and there will be delicious baked treats to dig into or to save for later.

So, here is our May Sunday Brunch menu. We couldn't be happier for this spring season!

In May, we will be holding three Supper Club dates:

May 15th
May 22nd
May 29th

Come celebrate the spring season on Friday evening in the village. Book a table with us by emailing us at fromscratch.caz@gmail.com

Caroline and I have been fixing up the original screen door for the front of the building. We hope to have it installed soon so that a gentle breeze might flow through our dinning room on Friday evenings. It should make it's debut this May.

-Anna

In May, we will be holding three Supper Club dates:

May 15th
May 22nd
May 29th

Come celebrate the spring season on Friday evening in the village. Book a table with us by emailing us at fromscratch.caz@gmail.com

Caroline and I have been fixing up the original screen door for the front of the building. We hope to have it installed soon so that a gentle breeze might flow through our dinning room on Friday evenings. It should make it's debut this May.

-Anna

There’s no better day than today, amidst the flurries of snow outside, to share about Common Thread Farm’s CSA program!

Caroline and I are so excited to be hosting the Cazenovia drop-off location for Common Thread’s CSA boxes for a second year!

There are many incredible veggies we have used from Common Thread such as sweet potatoes, herbs, delicata squash, potatoes, beets, rutabaga, and much more!

If you’re in the Cazenovia area, you’ll be able to pick up your CSA share this summer and early fall at the Loka Leaf Tea Lounge space.

If you’ve never participated in a CSA (Community Supported Agriculture) program before, I truly can’t recommend Common Thread’s enough.

Here’s why their CSA stands out:

1) Their sustainable practices produce fresh, healthful vegetables that are never sprayed with preservatives or pesticides.
2) You get to be part of the farm throughout the season with included U-pick experiences—flowers, herbs, and more.
3) You can customize your box each week, swapping items so you actually receive produce you’re excited to cook and eat.
4) For an additional cost, you can easily add extra vegetables to your order so everything is taken care of in one place.

All the information and pricing is located on their website commonthreadcsa.com
@commonthreadfarm

There’s no better day than today, amidst the flurries of snow outside, to share about Common Thread Farm’s CSA program!

Caroline and I are so excited to be hosting the Cazenovia drop-off location for Common Thread’s CSA boxes for a second year!

There are many incredible veggies we have used from Common Thread such as sweet potatoes, herbs, delicata squash, potatoes, beets, rutabaga, and much more!

If you’re in the Cazenovia area, you’ll be able to pick up your CSA share this summer and early fall at the Loka Leaf Tea Lounge space.

If you’ve never participated in a CSA (Community Supported Agriculture) program before, I truly can’t recommend Common Thread’s enough.

Here’s why their CSA stands out:

1) Their sustainable practices produce fresh, healthful vegetables that are never sprayed with preservatives or pesticides.
2) You get to be part of the farm throughout the season with included U-pick experiences—flowers, herbs, and more.
3) You can customize your box each week, swapping items so you actually receive produce you’re excited to cook and eat.
4) For an additional cost, you can easily add extra vegetables to your order so everything is taken care of in one place.

All the information and pricing is located on their website commonthreadcsa.com
@commonthreadfarm

Up on the hill, tender green ramps have emerged, signaling an important shift in the season. For us, wild ramps mark the beginning of a new chapter in the kitchen. After months of storage vegetables and few fresh greens, we look outside for flavors that mark the beginning of a new growing season here in Central New York. It won't be long till I can pick fresh mint.

View our April Supper Club menu on the last slide!

There are only a few tables left for Friday April 17th & April 24th! Grab a friend and come enjoy a slow evening of food and fun.

Up on the hill, tender green ramps have emerged, signaling an important shift in the season. For us, wild ramps mark the beginning of a new chapter in the kitchen. After months of storage vegetables and few fresh greens, we look outside for flavors that mark the beginning of a new growing season here in Central New York. It won't be long till I can pick fresh mint.

View our April Supper Club menu on the last slide!

There are only a few tables left for Friday April 17th & April 24th! Grab a friend and come enjoy a slow evening of food and fun.

Spring is in the air! Here is our seasonally driven Sunday Brunch menu for the month of April!

During the long, dark days of this last winter, Caroline and I drank a lot of tea!

We have our own line of tea blends that we're very excited to share with everyone. These are organic tea blends with NO natural flavors. We love them hot or cold.

Our new tea blends include:

Smoky Earl Grey - a blend of earl grey with a touch of lavender and smoky black tea.

National Parks - a pine forward blend with roasted green tea and rosehip

Garden Blend - echinacea root with a blend of rose and chamomile

Vanilla Spice - red tea blended with dried vanilla bean, ginger, cocoa, & cinnamon

Cocoa Mint - just as it sounds but you'll never want any other tea as a staple in your pantry

-Anna

Spring is in the air! Here is our seasonally driven Sunday Brunch menu for the month of April!

During the long, dark days of this last winter, Caroline and I drank a lot of tea!

We have our own line of tea blends that we're very excited to share with everyone. These are organic tea blends with NO natural flavors. We love them hot or cold.

Our new tea blends include:

Smoky Earl Grey - a blend of earl grey with a touch of lavender and smoky black tea.

National Parks - a pine forward blend with roasted green tea and rosehip

Garden Blend - echinacea root with a blend of rose and chamomile

Vanilla Spice - red tea blended with dried vanilla bean, ginger, cocoa, & cinnamon

Cocoa Mint - just as it sounds but you'll never want any other tea as a staple in your pantry

-Anna

Tomorrow is the last chance to try our March Brunch menu!

Challah French Toast with crumbly maple sausage, Lamb Meatballs with yogurt and fried egg, Maple Waffle, Hashbrown Quiche, and of course our From Scratch Breakfast Sandwich!

And that doesn't include any of the delicious baked goods you'll find up at the counter (which is looking a little different this week!)

See you tomorrow!

-Anna

Tomorrow is the last chance to try our March Brunch menu!

Challah French Toast with crumbly maple sausage, Lamb Meatballs with yogurt and fried egg, Maple Waffle, Hashbrown Quiche, and of course our From Scratch Breakfast Sandwich!

And that doesn't include any of the delicious baked goods you'll find up at the counter (which is looking a little different this week!)

See you tomorrow!

-Anna

Reminder: We will NOT be hosting our usual Sunday Brunch service on Easter Sunday.

This is our Three Tier Carrot Cake made with fig & walnut jam!

We are filling orders fast for the Easter weekend! There is still time to grab something sweet for you and your family and friends!

To reserve your selections, please place orders by email. We’ll prepare everything fresh for pickup on Easter Sunday morning, ready to carry home and share at your table.

Our order selections are listed on the second slide!

Email us at fromscratch.caz@gmail.com

When emailing, please include your desired items, quantities, and preferred pickup window. We’ll reply to confirm your order and payment details.

Pickup begins at 10am and lasts until 12pm the morning of Easter Sunday! If you need an earlier pick up time we will be open to a Saturday pick up depending on the order. Please email us with questions!

All of the items will be beautifully packaged, making them perfect to gift or enjoy with friends and family!

-Anna & Caroline

Reminder: We will NOT be hosting our usual Sunday Brunch service on Easter Sunday.

This is our Three Tier Carrot Cake made with fig & walnut jam!

We are filling orders fast for the Easter weekend! There is still time to grab something sweet for you and your family and friends!

To reserve your selections, please place orders by email. We’ll prepare everything fresh for pickup on Easter Sunday morning, ready to carry home and share at your table.

Our order selections are listed on the second slide!

Email us at fromscratch.caz@gmail.com

When emailing, please include your desired items, quantities, and preferred pickup window. We’ll reply to confirm your order and payment details.

Pickup begins at 10am and lasts until 12pm the morning of Easter Sunday! If you need an earlier pick up time we will be open to a Saturday pick up depending on the order. Please email us with questions!

All of the items will be beautifully packaged, making them perfect to gift or enjoy with friends and family!

-Anna & Caroline

At Supper Club this month, we’re highlighting storage beets, yanked from the earth at the end of last summer and tucked away in a cool dark place so that we might be able to enjoy them many, many days later in March. These beautiful beets come from Common Thread Farm near Hamilton, NY.

We serve them dressed up in a tasty vinaigrette, sprinkled with salt and pepper, and topped with goat cheese, oranges, pistachios, and fronds.

Join us for Supper Club in March! Booking for this Friday, 3/20 & next Friday 3/27

At Supper Club this month, we’re highlighting storage beets, yanked from the earth at the end of last summer and tucked away in a cool dark place so that we might be able to enjoy them many, many days later in March. These beautiful beets come from Common Thread Farm near Hamilton, NY.

We serve them dressed up in a tasty vinaigrette, sprinkled with salt and pepper, and topped with goat cheese, oranges, pistachios, and fronds.

Join us for Supper Club in March! Booking for this Friday, 3/20 & next Friday 3/27

Join us tomorrow for Sunday Brunch!

9am-2pm
Loka Leaf Tea Lounge

Join us tomorrow for Sunday Brunch!

9am-2pm
Loka Leaf Tea Lounge

This Easter Sunday, our kitchen will pause from our usual Brunch service. In its place, we're offering a small collection of sweet goods. All from scratch, made with quality ingredients, locally sourced whenever possible.

To reserve your selections, please place orders by email. We’ll prepare everything fresh for pickup on Easter Sunday morning, ready to carry home and share at your table.

Our order selections are listed on the second slide!

Email us at fromscratch.caz@gmail.com

When emailing, please include your desired items, quantities, and preferred pickup window. We’ll reply to confirm your order and payment details.

Pickup begins at 10am and lasts until 12pm the morning of Easter Sunday! If you need an earlier pick up time we will be open to a Saturday pick up depending on the order. Please email us with questions!

All of the items will be beautifully packaged, making them perfect to gift or enjoy with friends and family!�

-Anna & Caroline

This Easter Sunday, our kitchen will pause from our usual Brunch service. In its place, we're offering a small collection of sweet goods. All from scratch, made with quality ingredients, locally sourced whenever possible.

To reserve your selections, please place orders by email. We’ll prepare everything fresh for pickup on Easter Sunday morning, ready to carry home and share at your table.

Our order selections are listed on the second slide!

Email us at fromscratch.caz@gmail.com

When emailing, please include your desired items, quantities, and preferred pickup window. We’ll reply to confirm your order and payment details.

Pickup begins at 10am and lasts until 12pm the morning of Easter Sunday! If you need an earlier pick up time we will be open to a Saturday pick up depending on the order. Please email us with questions!

All of the items will be beautifully packaged, making them perfect to gift or enjoy with friends and family!�

-Anna & Caroline

Since we're a little late with the March Supper Club menu, we thought we'd throw in April's menu to make it up to you!

Here is the March & April Supper Club menus. We can't wait to see these dishes be carried from the kitchen to your tables!

Booking March 13th, March 20th, & March 27th

Booking April 10th, April 17th, & April 24th

Email fromscratch.caz@gmail.com to book your table. Look to our website, fromscratchcaz.com for more information.

Thank you for all the incredible feedback for our February menu! It left us a little speechless at times.

-Anna & Caroline

Since we're a little late with the March Supper Club menu, we thought we'd throw in April's menu to make it up to you!

Here is the March & April Supper Club menus. We can't wait to see these dishes be carried from the kitchen to your tables!

Booking March 13th, March 20th, & March 27th

Booking April 10th, April 17th, & April 24th

Email fromscratch.caz@gmail.com to book your table. Look to our website, fromscratchcaz.com for more information.

Thank you for all the incredible feedback for our February menu! It left us a little speechless at times.

-Anna & Caroline

Tomorrow is March! And with a month comes a new Sunday Brunch menu!

It's also the beginning of sap season here in Central New York which means we're leaning in and highlighting sweet sticky sap this month! We get ours from Dutch Hill Maple 🤎@dutchhillmaple

While we all might be eager to wish away the cold weather as quickly as possible, I learned that a slow, gradual warming of spring is essential for a good flow of sap. I choose to see this as another seasonal reminder to practice patience and to be firmly rooted in the present.

-A

Tomorrow is March! And with a month comes a new Sunday Brunch menu!

It's also the beginning of sap season here in Central New York which means we're leaning in and highlighting sweet sticky sap this month! We get ours from Dutch Hill Maple 🤎@dutchhillmaple

While we all might be eager to wish away the cold weather as quickly as possible, I learned that a slow, gradual warming of spring is essential for a good flow of sap. I choose to see this as another seasonal reminder to practice patience and to be firmly rooted in the present.

-A

We're still taking reservations for Supper Club this Friday 2/20 and next Friday 2/27!

We heard really amazing feedback from our guests this last Friday on our February menu with many complimenting the entree which is a Juniper & Lavender Crusted Grass-fed Lamb.

We'd love to fill every table this month so tell your friends, your family, and anyone you pass on the street about us!

Reserve a seat by emailing us at fromscratch.caz@gmail.com
PC: @mikalagallophoto

We're still taking reservations for Supper Club this Friday 2/20 and next Friday 2/27!

We heard really amazing feedback from our guests this last Friday on our February menu with many complimenting the entree which is a Juniper & Lavender Crusted Grass-fed Lamb.

We'd love to fill every table this month so tell your friends, your family, and anyone you pass on the street about us!

Reserve a seat by emailing us at fromscratch.caz@gmail.com
PC: @mikalagallophoto

Chocolate Mousse

It's served simply and sweetly with a bit of whipped cream, flaky salt, and some brandy-infused prunes.

It's our dessert this month and worth every bite. There are tables still available for Friday 20th & 27th. Email us to reserve a spot at fromscratch.caz@gmail.com

Chocolate Mousse

It's served simply and sweetly with a bit of whipped cream, flaky salt, and some brandy-infused prunes.

It's our dessert this month and worth every bite. There are tables still available for Friday 20th & 27th. Email us to reserve a spot at fromscratch.caz@gmail.com

February Brunch Menu!

Nothing else to say, see you at Brunch!

February Brunch Menu!

Nothing else to say, see you at Brunch!

Supper Club Dates for February are here! Book a table on February 13th, 20th, or 27th!

This menu came to us from a few different places:

a night out a few weeks back, a back and forth conversation concerning winter flavors, a favorite cookbook, and a tried and true classic.

We look forward to sharing it with you all!

-Anna

Supper Club Dates for February are here! Book a table on February 13th, 20th, or 27th!

This menu came to us from a few different places:

a night out a few weeks back, a back and forth conversation concerning winter flavors, a favorite cookbook, and a tried and true classic.

We look forward to sharing it with you all!

-Anna

We're bundling up over here, taking a little extra time to add a few more layers before we walk out the door.

February dates for Supper Club will be out soon! Stay tuned for dates and a new menu.

We're bundling up over here, taking a little extra time to add a few more layers before we walk out the door.

February dates for Supper Club will be out soon! Stay tuned for dates and a new menu.

A new year, a new month, a new menu!

In case it's not already clear, I want to share a little bit about our food choices here at From Scratch. From the flour in our homemade focaccia to the scallions in the butter on our Johnnycakes, we choose the highest quality ingredients we can find.

Farmer Ground Flour is organic, locally sourced and milled, farmer owned, and the most nutritious flour available. Our scallions are organic. Our maple syrup and eggs are local. Our onions are grown by me (Anna). And all of our meat is pasture-raised and/or grass-fed. We do not compromise on our ingredients. We choose these ingredients because of their impact on our health, our farm(er)s, and our land.

That's all! Thank you for supporting us this last year. We look forward to a big year for our business here in Caz!

We invite you all to our place on Sunday, 9am-2pm! Let us do the cooking :)

-Anna

A new year, a new month, a new menu!

In case it's not already clear, I want to share a little bit about our food choices here at From Scratch. From the flour in our homemade focaccia to the scallions in the butter on our Johnnycakes, we choose the highest quality ingredients we can find.

Farmer Ground Flour is organic, locally sourced and milled, farmer owned, and the most nutritious flour available. Our scallions are organic. Our maple syrup and eggs are local. Our onions are grown by me (Anna). And all of our meat is pasture-raised and/or grass-fed. We do not compromise on our ingredients. We choose these ingredients because of their impact on our health, our farm(er)s, and our land.

That's all! Thank you for supporting us this last year. We look forward to a big year for our business here in Caz!

We invite you all to our place on Sunday, 9am-2pm! Let us do the cooking :)

-Anna

For the first time in Supper Club history, we are repeating our menu!

Booking January 9th, 16th, & 23rd.

For January, we will be cooking the December menu for a second month in a row. There are a few reasons for this. First, the feedback and interest in this menu was the best we've seen since starting up Friday Supper Club. Second, James and Ada Yoder at Local Roots Farm were able to process additional grass-fed short ribs special for us. Working with small farms means we have a limited supply and sometimes this dictates how many dates we can run a menu. This time everything came together to make this menu happen twice.

Book with us for cozy dinner this January!

Email fromscratch.caz@gmail.com with your reservation details.

-Anna

For the first time in Supper Club history, we are repeating our menu!

Booking January 9th, 16th, & 23rd.

For January, we will be cooking the December menu for a second month in a row. There are a few reasons for this. First, the feedback and interest in this menu was the best we've seen since starting up Friday Supper Club. Second, James and Ada Yoder at Local Roots Farm were able to process additional grass-fed short ribs special for us. Working with small farms means we have a limited supply and sometimes this dictates how many dates we can run a menu. This time everything came together to make this menu happen twice.

Book with us for cozy dinner this January!

Email fromscratch.caz@gmail.com with your reservation details.

-Anna

This week marked a particularly exciting milestone for Caroline and I with our From Scratch Kitchen Pop-ups. It has been a whole entire year since we began our regular appearances at the Tea Lounge!

A whole year of Sunday Brunch and a whole year of Supper Club! Thank you to all who have come through the doors and especially those of you who've shared the secret with others!

Tomorrow is the last Sunday Brunch of this year! We hope to see you all there!

As for the new year, we will have exciting changes happening here on the corner of Albany St. Follow along with us as we piece together the story of From Scratch.

This week marked a particularly exciting milestone for Caroline and I with our From Scratch Kitchen Pop-ups. It has been a whole entire year since we began our regular appearances at the Tea Lounge!

A whole year of Sunday Brunch and a whole year of Supper Club! Thank you to all who have come through the doors and especially those of you who've shared the secret with others!

Tomorrow is the last Sunday Brunch of this year! We hope to see you all there!

As for the new year, we will have exciting changes happening here on the corner of Albany St. Follow along with us as we piece together the story of From Scratch.

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@fromscratch.caz

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