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St. Patrick’s Day Carving Station Menu
Monday March 12th 2012, 12:01 pm
Filed under: Plum Kitchen

Join us for a Saint Patrick’s Day celebration!

Enjoy a traditional feast from our Carving Station in the Plum Kitchen on Saturday March 17th, starting at 11:00am.  Featuring the best Corned Beef and Lamb Stew from here to Ireland!!

Herb, Garlic, & Mustard Crusted All Natural Niman Ranch Flank Steak

Accompanied with Smithwick Beer & Candied Shallot Demi


Traditional Corned Beef & Cabbage

Slowly braised Sy Ginsberg Corned Beef, Cabbage, Potatoes and Carrots


Guinness & Lamb stew

All Natural leg of Colorado Lamb braised in Guiness Beer, Beef Stock, Fresh Rosemary and Thyme, Carrots, Onions, Celery, Red Skin Potatoes, and finished with Sour Cream and fresh ground Black Pepper



All Natural Pork Sausage with Caramelized Onion Gravy


Vegetarian Sheppard’s pie

Garden fresh Vegetables tossed in Béchamel Sauce, topped with Housemade Mashed Potatoes and baked until golden brown


Roasted Root Vegetables and Brussels sprouts



Smashed New Potatoes with Garlic, White Cheddar Cheese, Scallions, & Sour Cream


New Salads for Springtime
Wednesday February 22nd 2012, 10:12 pm
Filed under: Plum Kitchen

We’re developing some new salads for our ‘grab & go’ section in the Bloomfield Plum Kitchen.  Eventually, we will implement at all of our store locations.  Let us know what you think:

Vegetarian Berry Salad with Apple Maple Vinaigrette

Vegetarian Santa Fe with Buttermilk Peppercorn Dressing and Crispy Maize.

Mixed Berry & All Natural Chicken with Goat Cheese Crumbles and Peach Berry Dressing

Vegetarian Thai Salad with Shredded Cabbage, Soy Vinaigrette, and Peanuts.

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Mardi Gras Menu
Monday February 20th 2012, 11:08 am
Filed under: Plum Bakehouse,Plum Kitchen

Can’t make it to New Orleans this week? Not to worry! Executive Chef Randy Weed has put together a Mardi Gras menu for you to enjoy on February 21st, or as many call ‘Fat Tuesday’.  Everyone may have their own traditions for Mardi Gras, but we invite you to celebrate with food–prepared Cajun style.  Menu is available on February 21st at the carving station.

Check out the menu:

French Quarter Beignets Dusted With Powdered Sugar $5.99 lbs


Cajun Seafood Balls with Tomato Remoulade $8.99 lbs

Made with Shrimp, Crab, salmon, corn, white rice, & Cajun spices


Cajun Red beans & Rice $8.99 lbs.

Made with white rice, red kidney beans, tomato, spices, & scallions.


Shrimp & Chicken Etoufee $14.99 lbs.

Made with All Natural Bell & Evans Chicken, Andouille Sausage, Shrimp, onions, celery, bell pepper, smothered in a classic sauce.


Creole Jambalya $15.99 lbs.

Made with Shrimp, Ham, Bell Peppers, Onion, Celery, white Rice, Herbs & Spices.


Blackened Salmon $25.99 Lbs


Mashed Potatoes $5.99 lbs

And of course, don’t forget your Paczki:

Impress Your Guests with Lobster
Saturday August 27th 2011, 10:07 pm
Filed under: Meat & Seafood,Plum Kitchen

So, you’ve got your live lobsters.  Now, what?  Here are a couple recipe ideas to help you get started with your Lobster Feast:

Plum Perfect Labor Day Lobster Boil

2 live lobsters

1 btl. white wine, preferably chardonnay

1 stalk celery, chopped into ½ inch pieces

½ onion, chopped into ½ inch pieces

1 carrot, peeled, cut into ½ inch pieces

¼ cup kosher salt

1 tbsp. Old Bay seasoning

1 gallon water


2 ears sweet corn, peeled and cleaned

1 lbs. small potatoes, redskins, baby , or white.

Melted Butter,



  • Chill white wine.
  • Open white wine and pour half of the bottle in to pot with all the other ingredients, except the “optional.” Place pot on high flame either on stove, or side burner on grill.  Cover, and bring the contents to a lazy boil.
  • If you are using optional ingredients, add potatoes and simmer for 15 minutes.  Next add corn and cook for additional 10 minutes.  Using a slotted spoon and tongs remove corn and potatoes. Brush with butter and set aside to keep warm.  While pot is still boiling, add lobsters, cover and cook for 12-14 minutes.
  • Pour remaining wine into appropriate glass and consume responsibly while you are waiting for lobsters to cook.
  • Remove lobsters and eat immediately and enjoy!

Grilled or Broiled Lobster

Lime Butter

2 ea. Live Lobster

2 oz melted butter

1 tbsp. Old Bay seasoning

1 clove chopped garlic.

1 tbsp. chopped cilantro or parsley

1 lime, juice only


  • Pre heat the grill. In a small sauce pot, melt butter.  Add the Old Bay Seasoning, Garlic, and lime juice.
  • There is 2 ways that this can be done.  For those of you whom have a soft spot for lobster, and are not into splitting while alive, I suggest using a boil method (see perfect lobster boil recipe), then cooling the lobster in refrigeration over night.
  • Using a sharp knife and a sure hand, split lobster lengthwise from head to tail.  Brush meat with butter and grill with shell side down for 4-5 minutes.  Flip, watch out for flame ups, grill another 4-5 minutes. 
  • Eat immediately, best with a nice chardonnay, grilled vegetables, French bread (use any additional Lime Butter for dipping), and roasted or boiled potatoes.  Enjoy!

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Pure Protein
Wednesday October 13th 2010, 7:48 pm
Filed under: Plum Kitchen

One of our most popular salads in the Plum Kitchen showcase is the Pure Protein Salad:

Pure Protein Salad is made up of rows of grains and vegetables that are plated in equal amounts. In each row you will find the following:

Quinoa: high in protein and other nutrients like manganese and iron
Kidney Beans: contains cholesterol lowering fiber
Corn: high in fiber and folate, a B-vitamin
Brown Rice: a great source of manganese
Edamame: low in calories; high in protein and fiber 
Lentils: help lower cholesterol, has important minerals like B-vitamins

The dressing is a garlic-cilantro-lime vinaigrette. The salad is gluten-free and is made up of vegetable protein sources that match up to create complete proteins.

*Serving Tip: At many of our Catering events we layer the salad in a small, clear plastic cup with a mini spoon—great presentation, it’s healthy, and guests will thoroughly enjoy!