Happy Thanksgiving! A few updates from team Chabaso, including our new holiday gift bundles and recipes, our new local grains discussion group, and our new CEO in the news.
New holiday gift bundles
We’re excited to announce three new holiday gift bundles that are now available for purchase at Chabaso.com! And we’re offering free shipping for each these bundles to anywhere in the lower 48 states.
The Sanctuary Kitchen x Chabaso bundle ($64.99, free shipping) is part of a collaboration with our friends at Sanctuary Kitchen, an organization that partners with immigrant and refugee chefs to build economic opportunity and authentc connections through food.
We had a great time inviting some of the Sanctuary Kitchen chefs to bake with our baking director Peter to prepare the items for this bundle, net proceeds of which will support Sanctuary Kitchen programs.
Learn more here.
The Farm To Loaf bundle ($59.99, free shipping) offers a tiny glimpse of where we’re starting to head with our local grains journey. It contains 8 Northeast Wheat Ciabatta Rolls, a naturally-fermented Danish Rye loaf, whole grain scone mix for 8 scones, and a jar of honey from our hometown here in New Haven.
Everything in this bundle is made with ingredients from our home region of the Northeast, with many coming from farmers that we work directly with here in Connecticut.
Learn more here.
Grain Gab Facebook group
Back in October, we co-hosted the Northeast Grain Gab with our friends at the Yale Landscape Lab. It was an amazing experience and helped to clarify some of the opportunities around increasing the production of grains in the Northeast US, including increased profits for growers, healthier soils, better flavor and nutrition for grains products, and a more connected and collaborative Northeast.
We created the Northeast Grain Gab Facebook group to continue the conversation and to help facilitate action to pursue these opportunities. Join here
In the news: our new CEO!
The New Haven Independent recently wrote a story about our new CEO, Charlie Negaro, Jr., the son of our founder Charles! The story talks about how Charles founded Atticus Bookstore Cafe in New Haven in 1975, and how the great bread coming out of the cafe inspired the founding of Chabaso. Read the story here.
Ciabatta Stuffing recipe
See below for a Thanksgiving stuffing recipe that you can make with any of our ciabattas! You can also order a ciabatta bundle from our online store. Check out more recipes at Chabaso.com/recipe.
- 6 T butter 8 oz pancetta, cut into
- ¼ inch dice 3-4 garlic cloves, chopped
- 2 lg onions, finely chopped
- 1 C celery stalks, finely chopped
- 1 C carrots, finely chopped
- ½ C mushrooms
- 2 T of fresh rosemary, chopped
- 2 T fresh sage, chopped
- 1 16oz day old, Chabaso Ciabatta bread, cut into ¾ inch cubes
- 1 C toasted pecans or walnuts, coarsely chopped
- ¼ C fresh parsley, chopped
- ⅔ C grated parmesan cheese
- 1-2 C canned low sodium chicken broth
- 1 ½ t salt
- ½ t black pepper
- 2 lg eggs, beaten
1. Preheat oven to 350°F. Using non stick cooking spray, coat a 15 x 10 x 2 inch glass baking dish.
2. Melt 2T of butter in heavy large skillet over medium heat. Add pancetta and sauté for about 10 minutes, until golden and crisp. Using slotted spoon transfer pancetta to a large bowl.
3. Melt remaining 4T of butter in skillet over medium-high heat and add garlic, onions, celery, carrots, mushrooms, rosemary, and sage. Sautee until the onions are tender, about 10-12 minutes.
4. Remove from heat and stir in nuts and parsley. Add the mixture to the bowl with pancetta.
5. Add cheese and Ciabatta bread, toss to coat.
6. Add enough broth to the stuffing mixture to moisten.
7. Season the stuffing with salt & pepper. Mix in the eggs.
8. Transfer to prepared dish. Cover with foil and bake for about 30 minutes or until heated through.
9. Uncover and bake for about an additional 15 minutes, until top is golden & crisp. Enjoy!