Tag Archives: local

Breakfast Burritos Now on The Takeout Menu

Robin's organic grass-fed beef and organic free-range eggs breakfast burrito
Organic grass-fed beef and organic free-range eggs breakfast burrito

The newest addition to our ever-changing Good to Go takeout menu is breakfast burritos!

2 Breakfast Burritos
Roasted, organic, local peppers and chilies, local onions, cremini mushrooms, organic potatoes, New York cheeses, house salsa, organic cage-free eggs, on whole wheat tortillas
8.5
Add Nectar Hills Farm organic grass-fed beef:
11

Our regular hours, for now, are noon to 6pm, closed Wednesdays.

Open 2pm to 9pm Today for Cherry Valley Folk Fest

We’ll be open today from 2pm to 9pm for the Cherry Valley Folk Fest for Food.

We won’t be serving breakfast today, but the organic, fair-trade espresso milkshakes are back!

Local Eggplant Parmesan: breaded with Heidelberg bread crumbs, topped w/ Galbani mozzarella, Parm, and house marinara
Local Eggplant Parmesan

We’ve added two items to the menu:

  • Baked Mac and Cheese: with organic veggie radiatori pasta, local veggies, and homemade New York cheese sauce, topped with Nectar Hills Farm organic, grass-fed, wagyu beef chorizo $9. No chorizo: $8.
  • Organic, local greens w/ mushroom medley, $4.
  • Local Eggplant Parmesan: breaded with Heidelberg bread crumbs, topped w/ Galbani mozzarella, Parm, and house marinara, $7.

Tomorrow, Friday, August 19, we return to our regular hours of noon to 6pm. For now, we plan to be closed Wednesday, August 24. We will be open for the final Cherry Valley Folk Fest concert, Thursday, August 25, from 2pm to 9pm.

 

 

Robin’s Letter to Cherry Valley New York Locals

Good to Go Cherry Valley Pizza
Loaded Organic Pizza made with fresh, local ingredients

The following is a letter from Robin Supak to people who live in the upstate area around Cherry Valley New York, including Sharon Springs, Richfield Springs, Roseboom, Cooperstown, and the surrounding towns:

Hello Real Food Lovers,

If you received this letter, it means someone you know thinks you’re interested in a more sustainable and nurturing community, a community where locally grown and prepared food is as important to the soul as fresh air and clean water.

Good to Go is a family-owned, local/organic take-out start-up restaurant that is so close to opening we can taste it, and it tastes amazing.

In July, we received a $22,100 micro-enterprise grant from Otsego County (beating out dozens of other applicants). The grant covers major equipment like an exhaust hood, range, refrigerators & freezers, a water heater, and sinks. Unfortunately, the grant doesn’t cover labor. Using a new crowd-sourcing strategy, we have been selling shares of Good to Go to family, friends, and neighbors for the past year, but we are still $8,000 shy of having the funds to open the store.

And that’s where you come in!

Investors of as little as $100 per share will be paid their share of the LLC profits annually. Six months after opening, we will begin buying back shares in 20 quarterly installments. Stockholders continue receiving their full share of the profits until all shares have been repurchased.

Your investment in this energetic new restaurant will provide Cherry Valley with:

• Locally grown organic meats and veggies
• Multi-day marinades that make even the leanest grass-fed meats succulent
• Sustainable seafood
• Nutritious & deliciously prepared non-GMO food, free of high fructose corn syrup & MSG
• Live foods, like smoothies, kefir, apple cider vinegar, and sprouted foods
• A chef with a fundamental understanding of bio-availability, food pairing & spicing for maximum vitamin, anti-oxidant, and enzymatic absorption
• Personal attention: I’ll make your dishes the way you want them, made with a mother’s love, remembering you & your family’s dietary quirks and restrictions. I’ll generally bend over backwards to make you happy. It’s my M.O.
Investing in Good to Go puts you in the company of distinguished local luminaries, such as: Dr. Michael Geci, Maureen Newman, Donna Harnett, Charlie & Karen Kremer, Rog & Dot Smith (Spurbeck’s Grocery), Angelica Palmer (Green Circle Accounting), Sonia Sola (Nectar Hills Farm), Springfield town supervisor Bill Elsey, and artists Kathy Minnig, Vicki Whicker, and Bill Issac. Acclaimed multidisciplinary designer Harriet Spear is earning shares creating our logo!

I hope you’ll want to join this growing community of healthy, dedicated people who appreciate the importance of locally grown, locally sourced, and most importantly, locally prepared & distributed food.

In Food I Trust,
Robin Supak

You can download the letter here if you’d like to share it with your friends.

Good to Go Sample Tasting Menu

Here’s the menu for the sample tasting today, at 5 pm, at the Cherry Branch Gallery in Cherry Valley, NY.

  • Organic, award-winning, Texas-style, Supak Family Chili
  • Organic adzuki beans
  • Organic blue and NY sweet corn cakes
  • Organic shitake and leak bone broth (grassfed beef bones from Nectar Hills farm)
  • Organic cashew chicken curry
  • Organic vegan sushi rolls w/ organic, NY tamari
  • Organic vinaigrette vegetable medley
  • Organic Spanish Frittata
  • Organic whole wheat bread by Frasca
  • Organic Pecan dark (fair trade) chocolate cookies
  • Organic, dark (fair trade) chocolate, mixed nut bark
  • Organic green tea with pomegranate and mint
  • Tiramisu

And here are the local sources for the ingredients:

  • Organic, award-winning, Texas-style, Supak Family Chili made with: 100% grassfed, organic, fresh-ground chuck from Highlander cattle from Nectar Hills Farm; and Ommegang Hennepin Ale.
  • Various organic vegetables and herbs from the Kremer Farm in Cherry Valley
  • Organic, pasture-raised eggs from Hidden Camp Farm in Canajoharie
  • Organic corn from Peterson Farms in the Hawthorn Valley, NY
  • Organic flour from Champlain Valley Milling, West Port, NY
  • Red potatoes from Fassett Vegetable stand in Cherry Valley
  • Garlic, mint, and herbs from the Supak family garden in Cherry Valley

 

The Next Great Thing

Grass-fed bologna grilled extra aged cheddar cheese sandwich
Grass-fed bologna and grilled (extra aged cheddar) cheese sandwich

Good News, Everyone!

The very thing I am aiming to do with Good To Go in Cherry Valley is, according to today’s New York Times, wildly successful. The Next Great Thing, and it’s just around the corner, friends.

From the New York Times story:

After decades of public hand-wringing about the empty calories and environmental impact of fast food, the farm-to-table notions that have revolutionized higher-end American restaurants have finally found a lucrative spot in the takeout line. The result already has a nickname: farm to counter.

“This is not a passing fad,” said B. Hudson Riehle, the research director for the National Restaurant Association, who added that locally grown food and sustainability were the top two customer priorities reported this year in the group’s annual poll of American chefs. “It’s only going to get stronger.”

Get involved!