Congratulations y’all, we made it through another summer! It was a long hot season, but, with the exception of a few muggy autumn days, it’s behind us. Now is the time to unwind, relax, enjoy time with family and friends and prepare for the holiday season that’s surging towards us.
What, too soon? Sorry! We are right in the middle of HalloThanksMas. Halloween is barely in the rearview mirror and it’s time to dust off your roasting dishes for Thanksgiving. Don’t forget there are less than 60 shopping days until Christmas.
Panicked yet? Good, me too! But not about the holidays. Not entirely. We have so many things going on at the Radish that figuring out the best way to cook a turkey seems like a cakewalk. The most obvious is the early limited release of our Christmas Beer. Personally I’m a firm believer in seasonal things remaining in their season. However, to quote the Rolling Stones, “You can’t always get what you want,” and our Christmas Beer is now in stores. Mick and the boys have been proven wrong by fanatical beer lovers clamoring for the latest seasonal beer whether that season coincides with an actual calendar or not. I wonder if that total disregard for a schedule would work with my boss! So if you’re feeling holly and jolly this autumn then pour yourself a Weeping Radish Christmas Beer and let our rich dopplebock ease you through the madness of the season.
The brewer isn’t the only one who’s been working on a new project. Our chef and our butcher have teamed up for a new addition to our dinner menu this fall. The “From Our Butcher” insert features Joyce Farm Organic Chicken and Certified Hereford Beef steaks. Joyce Farms is a pioneer in heritage breed organic poultry, raising their birds without hormones or chemicals. Certified Hereford Beef comes from a select network of farms, many of them multi-generation farmers, committed to sustainably raising premium cattle. The dishes on this special menu with change seasonally, adding new sauces or vegetables, but the quality of the meat used will remain the same.
That dedication applies to our commitment to local farms as well. All of the pork in our restaurant and retail counter still comes exclusively from the North Carolina Natural Hog Growers Association. And now our hamburgers are made with Currituck County beef! Chuck Jackson raises his Soundside Cattle less than 15 miles from our restaurant. Talk about farmer to fork food!
For the winter we’re even going the “hunter to fork” route, offering game processing for hunters. You can email deerprocessing@weepingradish.com for more information.
Whether you’re grabbing lunch while running errands or having a night out with the family, the Weeping Radish has the perfect combination of relaxed atmosphere and quality ingredients to guarantee an escape from holiday cares. If you don’t have time to dine in with us, stop at our retail counter and get steaks and sausages to go. Let us help you make the last few weeks of this decade a little more delicious!