Our Kitchen
| The kitchen at SEF prepares an array of fresh foods daily, from sandwiches and soups to entrees, salads and sides. But did you know that they stock our shelves and freezer with other tempting options (made with the finest ingredients) that can make an effortless dinner or stock your pantry? Look for: | |
| Salt cod and Potato cakes | Tourtiere (French-Canadian pork pie) |
| Crab Cakes | Mini Meatloaves |
| Chicken Pot Pie | Ready-to-bake Gougeres |
| Rhode Island-Style Stuffed Clams | |
|
…and other rotating specials are there for you to build a meal around, just heat and serve, perhaps with a vegetable dish from the deli and some cheese and charcuterie from the cheese counter. |
|
| Tomato Basil Sauce | Ragu Bolognese |
| …can also make an easy supper, as can the assorted soups when matched with a simple salad and one of our artisanal loaves of bread and a hunk of cheese. | |
| The more ambitious home cook should never be without a Stock or two in the freezer, and we usually have: | |
| Vegetable Stock | Lamb Stock |
| White Veal Stock | Beef Stock |
| Roasted Chicken Stock | |
| …as well as Fish Fumet made from fish sustainably raised here in Massachusetts.
The Deli Meat and Charcuterie offerings at SEF are some of the best anywhere, with many highlights coming from our charcuterie master at Formaggio Kitchen in Cambridge. The South End kitchen adds to the riches with their own: |
|
| Pork and Duck Rillettes | Pancetta |
| Duck confit | Bacon |
| Bresaola | Chicken Liver Mousse |
| Dry Cured Salami | Pickles |
| Fat is indispensable, and we have house rendered beef suet and leaf lard as well as duck fat. Housemade salt pork, made from luscious Niman Ranch pork belly belongs in any braise or pot of beans. |
|
|
This is only a partial list of the things we offer. Michael Fitzhenry |
|