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Dishin’ On the Cafe : This Week  We’re keeping things simple this week in a very intentional, very delicious way. Comfort classics, bold flavors, and a menu that knows exactly what it’s doing. Still operating with full BDE (Big Delicious Energy )  and absolutely no interest in underfeeding you. If you’re hungry, tired, cold, or avoiding making lunch at home. . .welcome. As always, BDE starts at the source. 8 Hands Farm eggs, thoughtfully raised meats , and sourdough baked fr

Hello foodies! Just a little note from the farm before we get into this week’s food. We still have a few seats left for our Farm Supper this Saturday, the 17th , and we’d absolutely love to have you at the table. This one’s centered around leg of lamb with potatoes, tzatziki, feta, olives, pickled peppers, and a spinach hand pie. We’re also now booking for February 21st , when we’ll be serving a cozy, wood-fired pork cassoulet with roasted potatoes, salad, and our house sourd

Hi! Happy New Year! This intro is long overdue, but here we are. I’m Jess. I’ve been writing here for a few months now without properly introducing myself, which feels a little like talking to someone at a dinner party for weeks without ever exchanging names. I’m a self-trained, local private chef and the person behind That’s What She Fed  (yes, the slightly tongue-in-cheek Instagram… wink wink). If you know me, you know I love food. Like, really  love food. I love eating, I

Dishin’ On the  Cafe : When a menu stays the same for a few weeks, it’s usually for a reason. These are the things we keep craving, the things that don’t need tweaking because they already work. Everything you’ve been seeing lately is still here, and honestly, I’m not even a little mad about it. So if that FOMO has been kicking in, then we’ve got you. If I had to pick a favorite (and you know I always do), it’s the roast beef sandwich. I’ve been thinking a lot lately about wh

Dishin’ On the Cafe : Another Fyr week in the cafe! Thought I’d share some fun facts about our cafe menu: All of our sandwiches are served on our housemade sourdough Schiacciata (which is actually the same dough we make pizza from and made from 00 flour from Italy!). Our ricotta toasts (or goat cheese) come on our organic sourdough semolina. The rest of our housemade breads are 100% organic and we use NYS Farmer Ground Flour. Even the starter is organic. Because we use local

Hey Fam! I missed you all last week and hope you’re feeling stuffed in the best way, with good food and time with the people you love. I can’t believe December is already here, serving up those colder, quieter months ahead. Normally, I tend to freeze up at the thought of deep winter, but this year I’m trying to stir things in a new direction. I’m planning to hunker down, get creative in the kitchen, play card games with my family, and   shed anything in our home that doesn’t

Dishin’ On the Cafe :   If you didn’t catch last week’s lamb sammie, never fear! It’s still on the menu and just as mouth-watering as the first time.  I know some folks love the ol’ “I’ll have the regular” vibe, and that’s why we always have our staple egg sandwich, but we change it up just a smidge to keep you guessing and always coming back for more. This week’s egg sammie features coppa, cheddar, mushrooms, peppers, onions, potatoes, and garlic scape mayo.  Garlic scapes a

Dishin’ On the Cafe :   Bacon? Did someone say bacon?The OG BEC (original LI breakfast sandwich) is still hot in the cafe this week but of course with our own little F&S  flare. Mushrooms, peppers and onion and some garlic scape mayo take this OG sandwich from geek to chic! While I’m a huge fan of our egg sammie, if there are two things I love most in the foodie world it’s sandwiches and Mediterranean cuisine. Put these two together and you’re looking at one fine lamb sammie

Dishin’ On the Cafe :   Did I say the Banh-Mi was my favorite last week? It was. But that was until this week’s ham sammie hit the menu . Ready for this? Smoked sirloin ham, havarti, marinated broccoli rabe, hot italian pepper aioli, and pepper jam. Of course, all of this deliciousness placed on our fresh, organic sourdough bread (another fermented food which you will learn about below!). As if that wasn’t good enough, the ham, peppers, and broccoli rabe are all from 8 Hands