Ready
Set
Go-Go

You’ll be able to whip up your own masterpiece and create a new spin on your favorite comfort food. Stretch your culinary imagination and join us for some fun. Monday, July 13 - from 6 to 8 p.m. Test your creativity in our kitchen. We’ll have lots of great ingredients, some wine and meatloaf, of course. Space is limited to 12 people so let us know by July 8. Cost is $40.00 per person. Download the flyer or call or email with questions.

1 free scoop of our delicious ‘taters with every meatloaf cupcake purchase. Come on in and see what’s cooking. Every Wednesday through the end of July.

The ultimate in nuts and veggies: pecans, walnuts, multi-colored bell peppers, carrots, ’shrooms and a titch of parmesan.

Efrain Madrigal, Sam’s Wine Director pairs a bottle of 2005 Clone 7 Merlot with an “outrageously delicious lamb meatloaf from the brilliant take-out , The Meatloaf Bakery. This Merlot really enhanced the flavors of the lamb, feta cheese, spinach and kalamata olives in the loaf, as well as opening up a wave of black cherry, cedar and herb notes. Supplies are limited and it would be a real shame if you missed out on this beauty.”

One meatloaf was born on a chicken bone of an island 30 miles off the coast of Massachusetts, its recipe cobbled by Canadian expats. The origin of the other remains locked in the brain of an elderly woman in Toledo, Ohio so says Chris Borelli of the Chicago Tribune.

Read the article in the Trib’s Good Eating section.