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Freshly prepared ready-to-eat and frozen foods, bakery and confectionary items, which includes the BEST chocolate almond toffee ever, ever. Amen. About Us Hello. My name is Teri Fermo and I am the chef owner/boss lady at Bohemia, Moveable Feast Caterers. Welcome to my bio. Thank you for stopping by. After many years in the restaurant business, I began wondering where I wanted to go in my life. I was an excellent waiter, but didn't feel secure about doing that forever. I wanted to serve people and had always loved food and cooking. So in March 1998 I embarked on a transformative journey to upstate New York. The Culinary Institute of America is the best cooking school in America and possibly the world. There are more master chefs concentrated at the institute than anywhere on the globe. By master chef, I'm speaking of those men and women who have passed a week long series of rigorous tests to earn that title. The school has housing for single and married students, financial aid, tutoring and fellowship programs, restaurants serving the general public, a state of the art gym, a world class culinary library and some impressive alumni. All of the food that the students produce feeds the faculty, staff and student population. I am thankful for the knowledge, experiences and friendships I have gained through attending this school. The drive to upstate New York is spectacular as the school is located off the Hudson River amidst the Catskill Mountains. I remember driving past Marist, asking my best friend if that was the school. We drove a little further and we were astounded by the size and beauty of the CIA campus. March ended up being a great time to begin for two reasons: the average age in my class was older than the norm (26 as opposed to 19) and the ratio of men to women has less disparity than other classes. Of our group of 80 students, there were roughly 25 women and that was an anomaly. Chef instuctors noticed us. I enjoyed that program so much that I never missed a day of class. But believe me, we're talking nothing shy of military school. There were well defined codes of behavior and dress that were followed or you were out of there. Following graduation, I took a three month break and returned in March 2000 to earn a bachelor's degree. The institute had just implemented this program in 1995 and the timing to return was perfect for three reasons: being a woman of color who was older, I learned that I was the perfect candidate for a plethora of scholarships and earned eight. I was also selected for the prestigious Aspen Food and Wine Experience, where they chose ten celebrity chefs, ten best new chefs and ten best student chefs to work for the magazine's series of weekend foodie bashes. But the best thing was before I graduated in 2001, the school was "middle states approved" meaning my degree will transfer to Harvard or Yale. This was a key piece for the validation of the institute's program. Being from a family of doctors, I felt obligated to continue my education. I knew that Le Cordon Bleu was the oldest cooking school in the world. I figured if I was going to study pastry, I need to go to the source: Europe. I initially nixed Paris because I didn't speak French and ended up in London for the first two ten week programs. Once it came around for the third, the folks in London said they didn't have a spot reserved for me. I immediately took a train to Paris, enrolled at their campus and found a place to live. Upon returning to England, the school's office said that three people had dropped out and I could continue there. But I was gone like a freight train, baby. When would I get the chance to live in Paris again? And THAT was when I became a Francophile. I was astonished at the beauty of the food, the art, the people, the architecture, the lifestyle. For the first time in my life, I felt like I fit in. Don't get me wrong: I love me some America and particularly Oklahoma. The best people I know are here. But if I could bring everyone I love with me, I'd be in Paris right now. After earning pastry certification (Diplome de Patisserie), I returned to New York working as a cook, waiter and food stylist assistant. In 2004 my mommy got sick and asked me to come home. So I did. I worked for a caterer who introduced me to the Cherry Street Farmers' Market. I left his employment and worked out a "sweat equity" deal with a local diner so I would have use of a commercial kitchen, enabling me to do my own thing at the market. In 2005, I was approached by Mary Faulkner, the goddess who owns Bodean Restaurant and Market. Long story short, she rented a 500-square foot kitchen to me and on Veteran's Day, November 11, 2005, Bohemia opened its doors for business. In 2007, the Oklahoma Department of Transportation decided to buy out our strip center for the expansion of I-44. They generously built a kitchen ground up for me and I relocated up the street in 2008. I continued catering, selling at the markets and doing speciality cakes. November will mark our first anniversary with the coop. I am grateful to now have a statewide presence. I am honored to serve people. I am excited to be able to easily procure the ingredients I need. I am privileged to be part of a growing family doing a way cool thing in and for our state. This year, I am acquiring a food truck, thus opening up a huge revenue stream to the business. The very idea of traveling and cooking and selling appeals to the very core of my gypsy soul. I lost my mommy this year on St. Patrick's Day, so the past months have been bittersweet. I've been so blessed with a faithful clientele. My work continues to bring me joy and the food truck vending is going to be fun. I can't wait to embark on new cooking adventures. My ultimate goal is to make her and Dad proud. Browse through our Products for Sale Ingredients Being a vendor at the farmers markets has allowed me to make connections with local farmers and producers. I use as much local ingredient as possible. My menus are seasonally driven. I am a traveller and believe those experiences make me a better cook. I have managed to grow a few things myself and would like to expand my own garden next year. Practices (our standards for raising or making our products) Mom once told me the two most important decisions in life are what you do and who you marry. Never has there been a better time to be a chef. I consider feeding people a sacred thing. If we are talking culinary and pastry art, what other "art" do we take into our bodies? It may well be one of the last sensual experiences we have--eating. It involves our eyes, our noses, our ears, our hands and our palates. When you have something really wonderful it is then stored into the food memory bank. I am blessed to have so many experiences stashed away in mine. The greatest compliment someone can give me is remembering what I made for them to eat. I respect time tested techniques and always think about what I make. I will continue to produce seasonally driven menus that focus on the utilization of local product. I will strive to provide food that might be otherwise difficult to find, such as gluten-free lasagna. I will travel and bring the inspiration gained from those experiences back to Oklahoma and put that love into the food. I will celebrate my successes, own my mistakes and embrace change so that I can become a better cook. Additional Information Now that the business is more stable, I am focusing on stepping outside of the kitchen a bit. I have been approached by Platt College to be an adjunct professor and may do that. I am grateful for the mentors in my life and would like to help others who desire to break into the fields of culinary and pastry art. I want to do workshops in Norman, my hometown where so many people I love still reside. I am obsessed with the idea of teaching a series of classes focusing on the development of flavor. I would like to do children and adult classes and have found a couple of venues in Tulsa. And just to make sure I stay insanely busy, I have two cookbook ideas in mind: one based on the farmers' market menus and the other on the food truck. I am planting seeds to reach my goal of hosting my own television cooking show. I'm all about visualization. After all, what makes life more exciting than the pursuit of your dreams? Before she passed, Mom said that she wished she had asked for more because she realized all of her dreams. What a life well spent to be able to say that. So we'll see how this winter unfolds. No matter what transpires, I'm sure it will be an adventure. And for sure it'll be fun. Highlights this Month This month and through winter, I will focus on comfort foods. If I could only hold one position in the kitchen, it would be "saucier" (French pronunciation: sosje). This position prepares sauces, stews and hot hors d'oeuvres and sautés food to order. Now is the time for all of those things. So look for a greatly expanded menu. I will continue to offer more gluten-free and casein-free items as there is such a growing demand for this special diet. And as with every month, I encourage you to contact me with any suggestions or concerns. If there is something I can do better, please don't hesitate to let me know. Help me make you happy, my friend. Love you. Mean it. Chef |
Bakery: Cake
Prod.ID Product Name [About Producer] Prod.Type Price #14159 Coco Loco Coconut Cake
Order number of eaches. A yummofied cake of flour, sugar, butter, sour cream, milk, cage-free eggs, baking soda, coconut extract, salt. The icing: cream cheese, sugar, butter, coconut extract, toasted coconut. So I finally dropped 30 pounds and just have a few more to go. Does that mean I can have a whole cake to myself as a reward? How about half? Layer cakes available by the pound and a quarter--each layer is a pound and a quarter. Just specify if you'd like us to do this for you. 1 pound, 4 ounce units. (vegetarian)$12.00/each #12353 German Chocolate Cake
Order number of eaches. Another throw back, blast from the past cake sure to deliver to your anxious taste buds: chocolate cake (sugar, flour, cornstarch, water, canola, cage-free eggs, cocoa, vanilla extract, baking soda, salt) topped with a caramely coconut, pecan & vanilla icing (made with evaporated milk & butter). My eldest brother's favorite cake ever, ever. Amen. AND my new man's favorite cake as well. It's all about that incredible icing. Layer cakes available by the pound and a quarter--each layer is a pound and a quarter. Just specify if you'd like us to do this for you. 1 pound, 4 ounce units. (vegetarian)$12.00/each #12352 Lemony Lemon Cake
Order number of eaches. So this here cake of sugar, flour, canola oil, cage-free eggs, water, corn starch, baking soda, lemon extract and salt topped with cream cheese icing (cream cheese, sugar, butter & lemon extract), finished with raw sugar sprinkles is THE CAKE at the farmers' market and yes, I am doing it this year in Tulsa and yes, I cannot WAIT. I've got spring fever so bad. Bring it. Please. Thank you. 1 pound, 4 ounce unit. Layer cakes available by the pound and a quarter--each layer is a pound and a quarter. Just specify if you'd like us to do this for you. (vegetarian)$12.00/each #12354 Pineapple Upside Down Yo Head Cake
Order number of pounds. A classic cake for a reason. It's AWESOME. Yellow cake (sugar, flour, canola oil, cage-free eggs, water, baking soda and salt) topped with pineapple and cherries in a butter brown sugar topping. Serve it cold. Serve it hot. Just serve it. Suggestion: serve it hot ala mode! Life's short, baby. Sometimes we gotta do what we gotta do with no regrets. 1 pound, 4 ounce units. (vegetarian)$12.00/pound #14161 Red Velvet Cake
Order number of pounds. An American favorite cake of sugar, flour, cage-free eggs, cocoa, vanilla, baking powder, baking soda, salt, vegetable oil, milk, red dye--yes, red dye. And the icing's awesome, too: powdered sugar, cream cheese, butter, cream, vanilla extract. My sous chef and I agreed that 50 years ago, some housewife must've accidentally dropped red dye into her batter somewhere and VOILA: a classic cake was born. Glory Be. FYI: this is the best selling cupcake in New York City. The Food Network said so. 1 pound units. (vegetarian)$12.00/pound Bakery: Cookies
Prod.ID Product Name [About Producer] Prod.Type Price #16356 Betty Stoops Date Drops
Order number of dozens. Dates, Rice Krispies, sugar, pecans, coconut, butter and cage-free eggs all crispy and crunchy and gooey AND gluten-free. My house mate in Palm Springs shared his mommy's recipe with me and they are awesomey! Chef Heywood at the CIA (no, not the school of espionage) referred to this recipe as "Fry Pan Cookies." What is it about some old school recipes that withstand the test of time? If you like you some coconut (not toasted), date goo (not unlike caramel) that is all crunchified with crispy rice and pecans, then THIS is the dessert for you or for you, poor gluten-free friend. Sold by the dozen. (gluten-free & vegetarian)$8.00/dozen #12360 Chocolate-motized Honey Caramel Love Bars
Order number of bars. Pecans in a caramel base (brown sugar, Cheatwood's honey, sugar & cream) on short bread crust (flour, sugar, butter) with Ghiradelli dark chocolate chips. Okay. Somehow these here bar cookies have not received the audience they deserve. Recently, Dad (diabetic) asked me to make these for Christmas. I am not a chocolate addict so I hadn't tried one in a while. Flakey shortbread, boingety honey caramel joyfully loaded with pecans and topped with good dark chocolate. Cut it up into 1/8ths. Savor. Share. Have it with milk, coffee or bourbon, baby. Whatever works for you this holiday season, my friend. 5 ounce bars. (vegetarian)$5.00/bar #12359 Crownie (a chocolate chip cookie baked onto a brownie) with Pecans Finally
Order number of bars. Our best selling bar cookie ever, ever at the farmers' market (brownie: sugar, flour, cocoa, chocolate, cocoa butter, milk, canola oil, water, cornstarch; cookie: flour, butter, brown sugar, sugar, cage-free eggs, chocolate chips, vanila, baking soda, salt). The verdict is in. My man says there has to be pecans in the next batch. I'll get my oven going and toast them pecans for him. Because it matters. Now go forth & find a tall, lonely glass-o-milk. Get your dunkin' groove thang on. (vegetarian)$5.00/bar #14156 Kourabiedes
Order number of dozens. This is the Greek version of a powdery wedding cookie made of flour, butter, almonds, powdered sugar, cage-free eggs & brandy. When I was in high school, I had the pleasure of cooking with two elderly Greek women--Aunt Margo's Tia Toula and Margo's mama. They had forgotten more than I know. About life. About cooking. Foreign ideas to a 15-year-old, like cinnamon with meat? I remember watching Tia Toula like a machine cutting out crescents from this short bread with a juice glass. And she wasn't slow. Whipping them out. Said it was important to sugar dust the cookies as they came out of the oven. Learned that some people can handle heat better with experienced hands than those still green. Learned not to inhale when consuming because these are a tea cookie. They are powdery. Inhale that down the wrong pipe and it's practically Heimlich time. Or perhaps tea. You have been fairly warned. Sold by the dozen. (vegetarian)$6.00/dozen #12600 Pucker Up Lemon Bars
Order number of bars. What can I say about lemon bar: palate cleanser so a nice addition to your (mignardises) dessert sampler. Cut 'em into 1/8th, place in a mini cupcake liner, put them on the top shelf of your pretty tiered tray. Nice to have a chocolate thing (like toffee), a mini cupcake (strawberry cream cheese perhaps), a little Greek wedding cookie, maybe a caramelized cream puff and a lemon bar on short bread crust. And if you don't like a tart lemon thing, this ain't for you. (Sugar, cage-free eggs, lemon juice, lemon zest, lemon extract, flour) baked onto a short bread crust (flour, sugar, butter). Ask anybody who's had them--aint' nobody make a better lemon bar than Teri Fermo. Yeah, I said it. 5 ounce bars. (vegetarian)$5.00/bar #16355 Shortbread Cookies
Order number of dozens. Simply flour, powdered sugar & butter transformed into yummoliscious silver dollar short bread cookies. Dunk 'em. Eat 'em whole. No judgment here. You want you some cookies with your morning coffee? Welcome to the club. Sold by the dozen. (vegetarian)$6.00/dozen Bakery: Quick Breads & Muffins
Prod.ID Product Name [About Producer] Prod.Type Price #12346 Corny Cheesy Cornbread Love with Bacon and Jalapeno
Order number of eaches. So sometimes I feel like I must change things up a bit because Heaven forbid I bore you. This month I have cornbread (flour, corn meal, sugar, lard, milk, cage-free eggs, baking soda, kosher salt) with cheddar, corn, scallion, jalapeno and crunchy bacon. Make sure and heat this so you can watch some butta melt into it. Make sure you get you some ham and bean soup because I made that, too. Call me if you want one without bacon, my vegetarian friend. 1 pound.$7.00/each Candy/Fudge: Candy
Prod.ID Product Name [About Producer] Prod.Type Price #12105 Ms. Teri's Naughty Chocolate Almond Toffee in Dark Chocolate
Order number of pounds. Butter, sugar, 60% dark chocolate, almonds, water, corn syrup, magic, patience and love. Keep away from light odor, humidity and chocolate robbers. Ideal storage temperature for anything chocolate: 70 degrees. Mommy hid hers in her closet because Dad (diabetic) would eat the whole bag with no regrets. (gluten-free & vegetarian)$22.00/pound #12106 Ms. Teri's Naughty Chocolate Almond Toffee in Milk Chocolate
Order number of pounds. Made the same way as it's sister, dark chocolate almond toffee--butter, sugar, chocolate, almonds, water, corn syrup, though this would be the original recipe. Funny, seems like all y'all on the coop prefer dark and it seems like most women like dark. That's okay. I always choose spicy or extra crispy over original in the fried chicken line. (gluten-free & vegetarian)$22.00/pound Condiments: Miscellaneous
Prod.ID Product Name [About Producer] Prod.Type Price #12104 Braised Garlic
Order number of eaches. Garlic, olive oil, water. Use this anywhere you would use fresh garlic for a more mellow flavor. Incidentally, you can squish this garlic through your teeth with your tongue as it is so soft--a perfect alternative to butta. Note: during my culinary externship in Manhattan, my chef pureed this and put it into soups and sauces. (gluten-free, vegan & diabetic friendly)$5.00/1/2 pint #13686 Sun Dried Tomato Relish
Order number of 1/2 pints. An intense, in-your-face tomato condiment to be used as an ingredient in bolognese, soup, stews--anywhere you want a pronounced tomato flavor. You can even use it on top of brie or pizzas. Ingredients: sun dried tomato, onion, Spanish sherry vinegar, brown sugar, olive oil. My raw foodie friend calls it "crack." (gluten-free, vegan & raw)$7.00/1/2 pint Condiments: Salad Dressing
Prod.ID Product Name [About Producer] Prod.Type Price #12103 Balsamic Vinagrette with White Truffle Oil
Order number of pints. Our best selling salad dressing: balsamic vinegar, balsamic onions (stewed in balsamic vinegar with brown sugar), olive oil, white truffle oil, cracked black peppercorns. Use as a dressing, a marinade, dab some behind your ears to attract other chefs--or in my case recently, the love of my life. Yes, my friends, Chef has been blessed with the man of her dreams, just like the gypsy fortune teller in London predicted. And I tell you what, NOTHING inspires a chef's palate more than falling hopelessly, completely in love--especially when her man treats her like gold. Praise God and pass the butta. 1 pint unit. (gluten-free & vegan)$12.00/pint #13074 Caesar Salad Dressing
Order number of pints. A classic dressing of mayo, mustard, parmesan, anchovies, Worcestershire sauce, Tabasco sauce, lemon juice, garlic, cracked peppercorns. This ain't no runny "wish I was Caesar" dressing. My brother THINKS his Caesar dressing is better than mine. His is all runny. Caesar dressing SHOULD be an emulsion, my friend. That's what this is. 1 pint units so you don't run out. (gluten-free & "sea"gan)$12.00/pint Dairy and Eggs: Butter
Prod.ID Product Name [About Producer] Prod.Type Price #12102 Bohemian Butta
Order number of eaches. So if I had to be butter, this is the kind I'd want to be: butter, garlic, parmesan, Italian parsley in perfect balance. Use on hot rolls, cooked pasta, baked potatoes, grilled veggies, sauteed fish, baked chicken, grilled beef or roasted pork. Put it on a finger--whatever flies you kite, sweetie. Funny, last night I did the thing where you separate the skin of chicken from the flesh (without tearing the skin) and slathered garlic butta all up in there. Now my little trick is I like roasting chicken breast side down so all the juices keep those babies moist. I tell you what: it was AWESOMEY. (gluten-free & vegetarian)$5.00/4 ounces Dairy and Eggs: Eggs
Prod.ID Product Name [About Producer] Prod.Type Price #12329 White Truffle Egg Salad
Order number of eaches. Cage-free eggs transformed into culinary perfection in whole grain mustard mayo base with white truffle oil (chef's catnip), sweet pickle relish and scallion. Put it on some bread or a cracker or shamelessly eat it right out of the container. Like me. What happens in the kitchen STAYS in the kitchen. No narking anybody out in my house. (gluten-free & vegetarian)$5.00/1/2 pint Entrees: Breakfast
Prod.ID Product Name [About Producer] Prod.Type Price #12324 Biscuits & Gravy
Order number of packages. Oklahoma produced breakfast sausage in a bechamel base (milk, canola and roux) with sage, salt and freshly cracked black pepper on 2 biscuits (flour, buttermilk, shortening, butter, cream of tartar, salt, baking soda). Maybe you'll share with your loved one. Maybe you won't. I ain't no tattle tale (or is it tail?). All I know is now is the time for some comforting, meaty, down home B&G. Can I get an amen up in here? 1 pound unit.$8.00/package #12367 Bohemian Quiche
Order number of pies. Our number one selling quiche--and I have made many: smoked gouda, crunchified thick slab bacon, caramelized balsamic onion and spinach in a custard base. A French lady once told me the secret to quiche is creme fraiche, which is sour cream's cousin, so that's whipped up with cage-free eggs and cream. Note: when a French cook gives you advice about French food, LISTEN. Advice, though unsolicited: if you haven't been already and you love you some food and travel, go to France. Paris, she beckons me and I will eventually live there two, maybe three months out of the year. Ever traveled somewhere and felt like you just fit in? That is Paris for me. (Sigh). Weighs in at 28 ounces, which is 1 3/4 pounds. Feeds four to six, unless you want it all to yourself, homey.$16.00/pie #12606 My Mommy's Torta
Order number of packages. Also known as "fritatta", this is a flavorful pancake made with cage-free eggs, ground pork & purple potatoes seasoned with garlic, green onion, salt & pepper cooked in canola. Nothing reminds me of my mommy more than the smell of garlic and onion browning in a pan. My best advice from her: ALWAYS taste your food and adjust the seasoning to taste. Develop your palate. Try new foods. And try foods that you didn't like the first few times you tasted them because maybe the first three times, they just weren't prepared correctly. Classy and sassy and a little bad assy. That was my mommy. 1 pound, 4 ounces. (gluten-free)$12.00/package #12786 Pesto Tomato Quiche
Order number of pies. Cage-free eggs, cream and sour cream in pie crust (that contains lard) with grilled Zima and/or cherub tomatoes sprinkled with salt, spinach, pesto (basil, pine nuts, olive oil, parmesan, garlic). I turn into that floating cartoon dog when these are baking in my kitchen. Pesto Tomato Quiche room spray? I'd buy it. 28 ounces.$16.00/pie Entrees: Entrees
Prod.ID Product Name [About Producer] Prod.Type Price #13519 Bella Portabella
Order number of packages. Grilled J&M Farm's portabella filled with spinach sauteed in butta with garlic and cream cheese topped with St. Andre triple cream brie because I love you, man. Finished with toasted pecans on brown rice and Italian parsley. Yummofied. Can't keep enough of these in stock. Make sure you have Chardonnay or her sister Viognier to wash it all down. Just sayin'. It would be good. 1 pound, 4 ounce package. (gluten-free & naughty vegetarian)$17.00/package #12784 Chef's Favorite
Order number of packages. a.k.a. Spaghetti alla Vongole: linguini in clam sauce (sea clams, clam juice, extra virgin olive oil, red onion, fennel powder, lemon essence, red pepper flakes, Italian parsley, kosher salt). I'm getting to where I crave this ALL THE TIME--breakfast, lunch and dinner. And I'm not even pregnant. It is also my man's favorite dish. Yes, it is a little messy, but the best food is. Now I like to throw a little parmesan on mine, but apparently no self-respecting Italian cook puts cheese on their fish and, hey. I'm not Italian. Still, left the cheese out. Respectfully, Chef. FYI: Fermo means "stop" in Italian. I've often wondered if a wayward Italian made it to The Philippines because every other Fermo outside of my family tree seems to be Italian. You think it's a sign to "stop" putting parmesan on my fish? Hmm. This factoid was even mentioned on "Chopped" recently. I figure once it's on my plate I will have my way with it. So there. 1 pound, 4 ounce package. ("sea"-gan & dairy-free)$15.00/package #12781 Crunchy Chicken Delight
Order number of packages. Fried panko parmesan crusted Natural Farms' chicken breast medallions on pesto potato puree with grilled asparagus and grilled red onion. Note: potato purée is not whipped or mashed, but rather a gooey affair. So don't get mad at me if you are looking for fluffy spuds. I will say that this is a down home Frenchifed kinda thing that I love. 1 pound, 6 ounces.$23.00/package #16592 Gluten-Free Spaghetti Bolognese
Order number of packages. Bolognese (spicy Italian sausage, organic crushed tomato, tomato paste, paprika, onion, canola, garlic, fennel powder, kosher salt and cracked black peppercorns) with rice spaghetti noodles. Finished with Italian parsley. My sister from another mister, Melanie (who I've known since the fifth grade) is gluten intolerant. Thus it has become my mission to produce more special diet options. Because it's a drag when you have food restrictions. 1 pound, 12 ounces. (gluten- and dairy-free)$18.00/package #12327 Gnocchi Bolognese
Order number of packages. Fluffy potato puff balls in Italian sausage based Bolognese with crushed tomatoes, tomato sauce, tomato paste, red onion, mozzarella, balsamic syrup, canola oil, fennel seed powder, paprika, garlic, kosher salt, pepper and Italian parsley. The first time I had gnocchi was in Genoa, the last stop in a northern Italian trip I made after graduating from Le Cordon Bleu. I was blown awaybet this little dumpling. When I think about it, I don't think I've ever met a dumpling I didn't like. It's one of those restorative foods that bring you back to center on a cold winter's day. 2 pound package.$20.00/package #14406 Grilled Marinara and Grilled Portabella Pasta Affair
Order number of packages. Pasta, grilled marinara (crushed tomato, grilled Zima tomatoes, grilled red onion, balsamic vinegar, garlic, fennel powder, The Spice Market's Greek seasoning, extra virgin olive oil, kosher salt, Italian parsley, canola spray. I am always proud of myself when I can produce a vegan meal that is truly wonderful. Food is like poetry: there is competent and there is exceptional. Judging by how fast this dish had been selling, I'd say it is exceptional. 1 pound, 3 ounces. (vegan)$15.00/package #14149 Guinness Stew
Order number of packages. Black Angus beef coaxed into fork tenderness with Klondike gold potatoes, red onion, carrot, celery, garlic, Guinness, water, corn starch, kosher salt and cracked black peppercorns. This is your cold weather companion right cheer. Might require a Guinness to accompany it. I am hoping to produce more of this, but currently am submerged in toffee factory output. In due time, my friend. 1 pound, 10 ounces.$18.00/package #12326 Hungry Man Brisket
Order number of packages. This is one of the only meals my mother felt the need to CALL ME from her office to relay how good it was. And when someone only occasionally compliments you, it means something. Braised brisket (beef, water, Drambuie, kosher salt) on potato puree (Klondike gold potatoes, cream, milk, butter, kosher salt) with pan juices thickened with cornstarch. Our best selling entree. FYI: that potato puree recipe is straight out of Maxim's in Paris, which incidentally is not whipped, not mashed, but rather a gooey affair. Did I mention that I'm a closet Francophile? They liked me there. 2 pound package. (gluten-free)$25.00/package Entrees: Lasagna
Prod.ID Product Name [About Producer] Prod.Type Price #12345 Creamy, Dreamy, Chicken Lasagna
Order number of packages. Shredded chicken breast from Natural Farms in bechamel base (milk, flour, butter) with sauteed spinach (spinach, butter, kosher salt) and seared J&M baby bella and button mushrooms in port brown butter with layers of noodles, ricotta blended with balsamic onion (onions, vinegar, brown sugar), Monterrey Jack cheese, herbs de Provence. If you like you some white saucey chicken with a predominantly rosemary essense, this is for you. Gotta like you some mushrooms and spinach, too. 2 pound package.$22.00/package #13835 Grilled Vegetable Lasagna
Order number of packages. Layers of ricotta blended w/balsamic onions (onions, vinegar, brown sugar), noodles, Monterey Jack cheese, grilled veggies (zucchini, squash, eggplant and red onion), sauteed spinach in white truffle brown butter, grilled cherub and Zima tomatoes with The Spice Market's Greek seasoning, extra virgin olive oil, garlic, fennel, kosher salt, cracked black pepper. If I were stranded on a deserted vegetarian island, I'd HAVE TO have this in unlimited supply. If I had say so that is. Note: brings to mind the latest episode of "Survivor," which I saw in it's entirety for the first time last night. Man, those people are cut throat, but hey, that happens when you mess with people's food intake. Somebody feed those folks so they can be nice again. 1 pound, 12 ounce package. (vegetarian)$20.00/package #12325 Not too Spicy, but Spicy Brother Love Lasagna
Order number of packages. This is the kind of lasagna my four brothers want: meat sauce, cheese, noodles, no nonsense. Bolognese (spicy Italian sausage, organic crushed tomato, tomato paste, paprika, onion, canola, garlic, fennel powder, kosher salt and cracked black peppercorns) with layers of ricotta blended with balsamic onion (onions, vinegar, brown sugar), then of course noodles & mozzarella. Finished with Italian parsley. Yes, you could have it all to yourself, but then you rob yourself of the blessing you could receive from sharing. 2 pound package.$22.00/package Entrees: Soups and Stews
Prod.ID Product Name [About Producer] Prod.Type Price #12100 Butternut Squash Cream w/Lump Crab
Order number of pints. A velvety concoction of pureed squash, brown chicken double stock (Natural Farm's wings, water and kosher salt) and a whisper of cream finished with lump crab meat sauteed in brown butter and Italian parsley. Wanna taste of Heaven? This is it, baby. I mean really. FYI: I COULD'VE substituted a lesser product like surimi instead of lump crab meat, but don't you deserve the best? Besides who wants to eat "krab" anyway? Ick. BTW: please do not microwave seafood. Love, Chef. 1 pint. (gluten-free)$12.00/pint #14043 Chicken & Andouille Gumbo w/Shrimp
Order number of pints. Okra, water, dark roux (canola & flour), Natural Farm's chicken thighs, Seiggi’s andouille, sustainably caught shrimp, onion, bell pepper, celery, crushed tomatoes, tomato paste, Worcestershire sauce, Tabasco, garlic, kosher salt, tarragon, bay leaves, crushed peppercorns, Cajun love magic--all stewed in a pot for two days until it's all yummy and spicy and memorable. Get you some. I'll cry for you if you don't. I believe when you love a dish and are madly in love, your end result can be quite wowing. I honestly think my cooking has improved since I found THE ONE. I tell you what: kisses, flowers and sweet talk goes a long way with me. Again, please don't microwave seafood. 1 pint.$10.00/pint #12601 Diver Scallop Chowder
Order number of pints. Bodean’s scallops in a Klondike Gold potato and 1/2 and 1/2 base with butter, red onion, celery, thyme, Hawaiian Aleaea salt. This is another one of those soups that's so visually appealing. The only thing better than how it looks is how it tastes. Note: this is NOT a soup that goes into the microwave. Scallops no likey getting nuked. Defrost and heat in a pan, please. Thank you. 1 pint. (gluten-free & "sea"gan)$8.00/pint #12323 Egg Drop Soup
Order number of pints. A Classic Chinese soup made with brown chicken double stock (Natural Farm's chicken wings, kosher salt, water) thickened w/cornstarch slurry (and not too thick--ain't supposed to be Jello) garnished with swirly cage-free eggs, sesame oil and scallion. Nothing like chicken soup to cure what ails you, dear. Oh, and no one would cry if you served this up w/Lumpia Shanghai for a light Asian meal. By the way, how do you know when you have an exceptional stock? When it's chilled, you can stand a spoon up in it. That's how I roll, man. 1 pint. (gluten-free & diabetic friendly)$6.00/pint #15636 Ginger Chicken & Rice Soup
Order number of pintss. Brown chicken double stock (Natural Farm's chicken wings, water and kosher salt), pulled chicken, brown rice, ginger, scallion. One of those light and wonderful soups that make you feel mo betta. FYI: it has been proven that chicken soup does have healing properties for those under the weather. One of Ghandi's Seven Virtues is ministering to the sick. I'd keep one in my freezer for emergencies. (gluten-free, dairy-free & diabetic friendly)$6.00/pint #15037 Golden Clam Chowder
Order number of pints. Sea clams in a potato cream base (gold spuds, milk & cream) w/butta, red onion, celery, thyme, kosher salt, kosher salt & Italian parsley. Love you some chowda? This is the one for you, my friend. And remember: I done TOLD ya, no microwaving things from the sea. 1 pint. (gluten-free)$8.00/pint #16870 Golden Potato Soup with Balsamic Onion & Caramelized Garlic Bits
Order number of pints. So you take spuds blend it with the clarified cooking liquid from our Hungry Man Brisket (brisket braised in Drambuie & water), add milk, cream, balsamic onion bits (onion, vinegar, brown sugar), braised garlic that rendered brown & sweet in a saute pan (garlic, olive oil, water) add a little Fleur de Sel (fancy schmancy French sea salt) & finish the whole thing with baby spinach. What we have here is an amazing comfort soup. And it is proudly gluten-free. 1 pound$9.00/pint #16593 Grilled Sea Bass Chowder
Order number of pounds. Bodean’s wild caught seabass in a Klondike Gold potato and 1/2 and 1/2 base with butta, red onion, celery, thyme, kosher salt. White truffle oil in there for good measure. Chef is fascinated by the endless versions of chowder. Now is the time for rib stickin' soup. FYI (or APB): I will have you arrested if you microwave this fish soup. 1 pound. (gluten-free & "sea"gan")$10.00/pound #12101 Ham & Beans
Order number of pints. Pinto beans transformed into comfort food goodness slow cooked in brown pork double stock with red onion, celery, bell pepper, Worcestershire, garlic, kosher salt & crushed peppercorns, cumin. Garnished with chunks of lovely ham and pulled ham hocks. Screams for cornbread, which we have. YAY! (gluten-free)$7.00/pint #15872 Potato Havarti Cream
Order number of pints. Oh my goodness: Klondike Gold potatoes blended with 1/2 and 1/2, butta, red onion, Hawaiian red golt sea salt, brown butta sauteed spinach & shrooms with tawny port and thyme. This has become one of our best selling soups. Because it is the bomb daddy cheesy soup affair. 1 pint (gluten-free & vegetarian)$7.00/pint #12099 Sherry Tomato Soup w/Blistered Tomatoes
Order number of pints. A luscious, balanced blend of crushed tomatoes, Spanish sherry and cream garnished with Zima and/or cherub tomatoes blistered on the grill finished with a sprinkle of kosher salt and Italian parsley. The perfect companion with this soup? Grilled cheese sandwich--brie and toasted almonds would certainly deliver, no? As long as we're talking about a griddled sammy that got crunchy cheese around the edges--all gooey and hey! Where's mine? 1 pint. (gluten-free & vegetarian)$6.00/pint #12098 Spicy Pasta e Fagioli
Order number of pints. Just so you know, "fagioli" translates to "cannellini" beans, so of course, that's what we used. Cannellinis slow cooked in brown pork double stock with macaroni, onion, olive oil, Applegate nitrate-free pancetta (pork, sea salt, celery powder, contains less than 2% of the following: spices, evaporated cane syrup, garlic powder, lactic acid starter culture (not from milk), garlic, rosemary, bay leaf, kosher salt, cracked black pepper, red pepper flakes, Italian parsley. Not a soupy soup, but rather a rib stickin' Italian comfort food. Garnished with fresh parmesan. I have a feeling we'll be running out of this soup, too. You know that song Deano sings, "That's Amore"? He mentions this soup in this song. Now if you need to access this little factoid for Jeopardy's Daily Double, don't forget: respons in question form. 1 pint. (nitrate-free)$7.00/pint Holiday: Gift Boxes
Prod.ID Product Name [About Producer] Prod.Type Price #12322 Miss Teri's Naughty Chocolate Almond Toffee Dark Chocolate Tin
Order number of tins. This is the 60% dark chocolate almond toffee packaged in a custom tin bearing our beautiful Bohemia logo. The package is a lock box to ward off those menacing chocolate thieves. Muhahahahaha! (gluten-free & vegetarian)$32.00/tin #12321 Miss Teri's Naughty Chocolate Almond Toffee Milk Chocolate Tin
Order number of tins. The best toffee EVER in a lock-box custom-designed tin. To be given only to the best people you know. All those OTHER people can get the Russell Stover's schtuff. (gluten-free & vegetarian)$32.00/tin Side Dishes: Appetizers
Prod.ID Product Name [About Producer] Prod.Type Price #12356 Bacon Wrapped Dates with Illicit Blue Cheese Cream
Order number of pounds. Here's an appetizer for you: sweet dates wrapped in thick cut bacon with a blue cheese cream sauce (cream, blue cheese, white truffle oil, herbs de Provence from Spice Market) on the side. 15 succulent bites per order. You won't be able to eat just one. (gluten-free)$20.00/pound #13688 Crabby Caps of the Awesomey Kind, Baby
Order number of pounds. Mushrooms stuffed w/lump crab sauteed in Cointreau brown butter cream thickened w/parmesan & cream cheeses seasoned w/kosher salt & topped w/Italian parsley. A catering staple anymore. It's rich, velvety & luxurious. Go on. Splurge. 1 pound package. (gluten-free & "sea"gan)$25.00/pound #12355 Lumpia Shanghai
Order number of pounds. Itty bitty crunchy fried spring rolls of the Filipino variety: made with ground pork, water chestnuts, scallion, cage-free eggs, spring roll wrappers (flour, water), soy sauce, sesame oil, kosher salt. Even your pickiest eatin' child will scarf these up. This ain't no cabbagey thang. And there's 25 to 30 per pound. Got a party? Bring these and everyone will love you. These were LEGENDARY on Westwood Drive in Norman at the homestead back in the day. 1 pound bags.$15.00/pound Side Dishes: Appetizers/ Dips
Prod.ID Product Name [About Producer] Prod.Type Price #13759 Boursin
Order number of eaches. Lovely chevre blended w/cream cheese, organic spinach, garlic & Herbs de Provence. Put it on a cracker & have you some wine. It drinks well with others. I once did "Green Eggs-n-Ham" by adding this to scrambled eggs with ham after the eggs were set. It was a hit. Wonderful on grilled meats--especially a burger. 8 ounce units. (gluten-free)$7.00/1/2 pint #12363 Smoked Gouda Bacon Dip
Order number of eaches. Inspired by my grandmother's love for pimento cheese sandwiches: a blend of shredded smoked gouda, sour cream, red onion, spinach & cracked black pepper. Use it in a sandwich, on top of grilled poke chops or dip fresh veggies in it--the possibilities are endless. Oh and now this is garnished w/crunchy bacon love. (gluten-free)$7.00/1/2 pint Side Dishes: Dips
Prod.ID Product Name [About Producer] Prod.Type Price #12350 Black Bean Hummus
Order number of eaches. Black bean hummus (beans, tahini, cumin, garlic, lemon extract, sea salt, cracked black peppercorns). Such a yummy, healthy thing. (gluten-free & vegan)$5.00/1/2 pint #12348 Hummus
Order number of eaches. Garbanzo beans, tahini, cumin, garlic, lemon extract, sea salt, cracked black pepper). My friend likes making hummus sandwiches and this one will definitely deliver--and I do, too, but I want Lay's Potato Chips in my sammy as well because I'm wicked like that. (gluten-free & vegan)$5.00/1/2 pint Side Dishes: Side Dishes and Sauces
Prod.ID Product Name [About Producer] Prod.Type Price #13515 Gluten-Free Bacon Mac & Cheese
Order number of packages. Rice macaroni w/cheddar, milk, bacon, cornstarch, water, kosher salt. Been craving comfort food once not available to you, gluten-free client? This is just for you. Love you. Mean it. 1 pound, 12 ounces. (gluten-free)$20.00/package #12603 Potato Gratin
Order number of packages. Gold potatoes cooked for a very long time in a creamy parmesan sauce (cream, cheese, kosher salt, cracked black peppercorns). Golden around the edges because brown is beautiful, man. 2 pound package. (gluten-free & vegetarian)$20.00/package #16358 Whipped Potatoes
Order number of packages. Potatoes, cream & butter all whipped together w/kosher salt. Simple, but simply delicious. 2 pound containers. (gluten-free & vegetarian)$15.00/package