Good to Go in 2015

Goat cheese and bunapi mushroom stuffed squash blossoms.
Goat cheese and bunapi mushroom stuffed squash blossoms.

Hi, Everyone:

Happy New Year! 2015 is an exciting one here in Cherry Valley. The Little Restaurant That Could has been building support and Good To Go is just beginning to chug up the hard part of the mountain. In a few weeks we are going to apply for a loan, and we are not quite where we need to be investor-wise.

I’m hoping this mail will draw the attention of all the wonderful folks that said they were interested last year, but haven’t yet done the Paypal, Dwolla, or sent a check. Every hundred helps.

To my dear list of investors, we appreciate your support and patience with the project. Anyone you can encourage to follow your lead would be greatly appreciated.

I dream the dream every minute of every day, and I look forward to when money isn’t in the way of getting started.

In Health Food I Trust,
Robin

The New York Times Discovers Bone Broth

Egg drop soup made with organic grass-fed beef bone broth and organic local eggs.
Egg drop soup made with organic grass-fed beef bone broth and organic, local duck eggs.

The New York Times has discovered the wonders of bone broth, which is taking Manhattan restaurants by storm.

Here at Good to Go, we say, welcome to the party! Robin discovered bone broth years ago, when our friend Sonia Sola of Nectar Hills Farm told Robin to watch a scientist’s video about it on You Tube (there are many you can easily find with a search).

From the NY Times article:

“When you talk to chefs about this, everyone’s head is exploding,” said the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups. Like an espresso drink, the broths at Brodo can be customized, with add-ins like grated fresh turmeric, house-made chile oil and bone marrow from grass-fed cattle, which transforms plainly delicious broth into a richly satisfying snack.

Robin’s specialty is beef bone broth made with organic, grass-fed beef or lamb. It’s much more than just boiled bones. She has perfected an entire process that results in a creamy, meaty, delicious broth into which she can add the vegetables, mushrooms, or eggs of your choice!

How cool is that? Order a cup of bone broth and drink it while you stand at our little counter–or, the “bone broth bar.”

And, of course, we can put it in a to-go cup! Now that’s Good to Go!