Sophie Lake Provisions

10/02/2026

Hi friends!
Well… fall has officially wandered into the kitchen, and I am absolutely not mad about it.

This week’s menu is full of cozy, comforting things that make the house smell ridiculously good and hopefully make your Thursday a little easier.

This Week’s Foodie Club Menu
Cider-Braised Pork Shoulder
Fork-tender pork shoulder slowly braised with apple c***r, onions, garlic, and fresh herbs, served with whipped sweet potato mash and roasted Brussels sprouts with crisp bacon and a light balsamic glaze. GF

White Cheddar & Apple Soup
Creamy white cheddar soup with sautéed apples, onions, garlic, fresh thyme, and just a hint of Dijon. Basically fall in a bowl.

Sage & Parmesan Dinner Rolls
Soft, tender dinner rolls infused with fresh sage and Parmesan. Because soup without something to dunk into feels a little rude.

Pumpkin Bourbon Bundt Cake
Moist pumpkin cake with warm fall spices, finished with a bourbon vanilla glaze. One slice is big enough to share… but I am not here to police your cake consumption.

A little reminder on timing:
Orders are due Wednesday by 5 PM.
Please make sure to get yours in before then so I can get everything tucked into the oven and onto your tables.
Thursday pickup is at the Farmacy from 3:30–5:30 PM.

As always, thank you for letting me cook for you, for continuing to show up, and for trusting me with a little piece of your week. I am genuinely grateful for every order and every kind word.

Now, if you’ll excuse me, I have pork to braise and cake to bourbon-glaze.

See you Thursday!
Chef Andrea

09/26/2026

Montana Farmacy Foodie Club - This Week’s Menu

Well, you asked… so I’m bringing it back.

This week’s menu is a repeat by popular request, because a few of you missed it last time and quite a few of you weren’t quite ready to say goodbye to it yet. I’m happy to oblige.

Everything on this week’s menu is gluten-free, and since I won’t be making these again until next summer, this is your last chance for a while. Everything freezes beautifully, too-which is always a nice little gift from Future You.

I’ll be capping orders at 45, so if you’ve had your eye on something, don’t wait until Wednesday afternoon to make friends with the order form.

🌶️ Roasted Poblano, Corn & Black Bean Soup
Roasted poblano peppers, sweet corn, and black beans simmered in a lightly creamy broth with sautéed onions, garlic, and a touch of cumin. Finished with fresh cilantro and a squeeze of lime.
1 quart

🫔 Roasted Pork & Green Chile Enchiladas
Slow-roasted pork and Monterey Jack cheese tucked into two enchiladas, smothered in roasted green chile sauce and topped with melted Oaxaca cheese.
2 enchiladas per serving

🌽 Street Corn Rice with Black Beans
Fluffy rice tossed with sweet corn, black beans, fresh cilantro, lime, and Mexican-inspired seasonings, finished with a little creamy cotija cheese.
Serves 2

🍫 Mexican Chocolate Espresso Brownies
Rich, fudgy chocolate brownies with warm cinnamon, a little spice, and a touch of espresso to deepen all that chocolatey goodness. A decadent little nod to Mexican chocolate.
2 brownies

Orders are due Wednesday by 5 PM.
Thursday pickup at Montana Farmacy, 3:30–5:30 PM.

Thank you, as always, for letting me cook for you. It really is one of my favorite things.
- Andrea

09/17/2026

Hi friends,
I’m back with another week of food, and this one is feeling especially cozy. The kind of menu that makes you want to put on your comfiest clothes, pour yourself something good, and call dinner done.

Here’s what I’m making this week:

🍗 ENTRÉE
Chicken Marsala
Tender chicken breast with sautéed mushrooms in a rich Marsala w**e sauce, served over creamy Parmesan herb orzo.
GF

🍅 SOUP
Creamy Tomato Basil & Parmesan Soup
Roasted tomatoes, garlic, fresh basil, and Parmesan all blended into a silky, comforting bowl of goodness.
GF

🌿 BREAD
Rosemary Sea Salt Focaccia
Golden, olive-oil-rich focaccia topped with fresh rosemary and flaky sea salt. Because apparently soup simply isn’t allowed to show up without bread.

🍎 DESSERT
Caramel Apple Cheesecake Bars
Creamy cheesecake layered with cinnamon-roasted apples, finished with a buttery crumble and caramel drizzle.

And just a little reminder for my lovely, busy humans:
Orders are due Wednesday by 5 PM.
Thursday pickup is at Montana Farmacy from 3:30–5:30 PM.

Thank you for continuing to let me cook for you. Truly. I love getting to make food for this little community of ours, and I never take it for granted.

Now go order some dinner so Future You can be very happy with Present You.

See you Thursday!

Chef Andrea

08/28/2026

Brunch is on tomorrow, Saturday August 29th at the Montana Farmacy food truck from 10-2. I will be serving up Ranchero and Farmers bowls and a little something sweet. The beautiful produce from local farmers will be the highlight of the day! Come stop by, say hello and enjoy the patio!

08/28/2026

Hello, friends!
This week’s Foodie Club is bringing a little sunshine to the table with some South-of-the-Border comfort food. I’ve got slow-roasted pork, green chiles, creamy avocado Caesar dressing, sopapilla cheesecake bars… basically, all the things I’m currently craving.

And a little heads-up because I really don’t want anyone to miss this one: brunch on September 5 will likely be our LAST brunch of the season!
So if you’ve been meaning to come join us for brunch, consider this your gentle nudge. Come hungry, bring a friend, and let’s enjoy one more brunch together before we put those brunch plates away for a little while.

This Week’s Foodie Club

Roasted Pork & Green Chile Enchiladas
Slow-roasted pork, roasted green chiles and melted cheese wrapped in corn tortillas, topped with a savory tomatillo-green chile sauce and Oaxaca cheese, then baked until bubbly.

Mexican Street Corn & Black Bean Rice
Fluffy rice tossed with sweet roasted corn, black beans, lime, cilantro and a touch of chile, finished with cotija cheese.

South of the Border Caesar Salad
Crisp romaine, cotija cheese, toasted pepitas and crunchy tortilla strips, tossed in a creamy cilantro-lime Avocado Caesar dressing. Add chicken if you like!

Sopapilla Cheesecake Bars
Creamy cheesecake filling layered between flaky pastry, finished with cinnamon sugar for a delicious sopapilla-inspired treat.

📅 A Few Dates to Keep in Mind
Please have your Foodie Club orders in by Wednesday at 5 PM for Thursday pickup from 3:30–5:30 PM at the Montana Farmacy.

Looking ahead:
No Foodie Club September 10th or 17th.

And don’t forget:
Brunch is happening August 29th and September 5th, with that being our last brunch of the season.

Thank you, as always, for showing up, ordering my food, sharing it with your people, and allowing me to keep doing what I love. Your support means more than I probably say often enough.

Now go order some enchiladas before I eat them all myself.

See you Thursday!
Chef Andrea

08/21/2026

Well hello again, Foodie Club friends!

After a little breather, I’m back in the kitchen - and apparently I missed cooking for you all because this week’s menu came together with absolutely zero restraint.
We’re going a little Mediterranean this week, with lots of lemon, garlic, herbs, olives, feta, and the general belief that everything is better when you have something delicious to sop it up with.

This week’s menu:
🍋 Chicken alla Greca
Tender roasted chicken with a rustic sauce of burst tomatoes, garlic, lemon, oregano, Kalamata olives, and white w**e, finished with feta and fresh herbs. Bright, cozy, savory, and exactly the kind of thing that makes me want to eat dinner standing over the stove.

🥗 Mediterranean Chopped Green Salad
Crisp romaine and spring greens with cucumber, cherry tomatoes, red onion, Kalamata olives, pepperoncini, and feta, all tossed in a bright lemon-oregano vinaigrette. Fresh, crunchy, tangy- and doing its very best to convince us we have our lives together.

🌿 Rosemary Focaccia
Because obviously we need something to drag through all those lovely juices and sauces. It would be rude not to.

🍊 Citrus Olive Oil Cake
A moist, tender citrus cake made with olive oil and fresh lemon and orange zest, finished with a light citrus glaze. A little sunshine in cake form, because apparently I am incapable of letting a meal end without dessert.

As always, orders need to be in by Wednesday at 5 PM for Thursday pickup between 3:30–5:30 PM at Montana Farmacy.

Thank you, as always, for letting me cook for you. I never take it for granted that I get to make food, send it out into the world, and have you wonderful people actually want to eat it. That is a pretty lovely gig. ❤

See you Thursday!
Chef Andrea

08/15/2026

Join us tomorrow, Saturday August 15th from 10-2 Montana Farmacy foodtruck for Beignets and Breakfast sandwiches and whatever else I come up with! Should be a beautiful day to enjoy the patio!

08/08/2026

08/08/2026

Hi friends!
This week, we’re taking the Foodie Club on a little trip to Thailand, no passport required, and thankfully, no airport security either.

🌿 This Week’s Menu

Thai Basil Sesame Cashew Chicken with Jasmine Rice
Tender chicken sautéed with sweet onions, crisp bell peppers, roasted cashews, scallions, and a savory Thai garlic-soy sauce with hints of ginger and sesame. Served over cilantro-lime jasmine rice. GF

Rice Noodle Salad with Lime-Ginger Peanut Dressing
Chilled rice noodles with shredded cabbage, carrots, cucumbers, bell peppers, fresh herbs, crunchy peanuts, and a bright lime-ginger peanut dressing. GF

Coconut Milk Parker House Rolls
Soft, buttery rolls made with coconut milk for just a little tropical magic.
Because apparently regular dinner rolls needed a vacation too.

Coconut Mango Cupcakes
Light vanilla-coconut cupcakes filled with mango curd, topped with coconut buttercream, toasted coconut, and a little fresh lime zest.

📅 A little reminder from your friendly neighborhood Foodie Club lady:
Orders need to be in by Wednesday at 5 PM for Thursday pickup between 3:30–5:30 PM at Montana Farmacy.

And if Thursday isn’t enough Farmacy goodness for one week, brunch is happening Saturday from 10 AM–2 PM! Come hungry, stay awhile, and let me do the cooking. That’s generally when I’m at my happiest.

As always, thank you for supporting this little food adventure of mine. I don’t take it for granted, and I’m incredibly grateful that I get to feed you all.

See you Thursday 🤍
Chef Andrea

08/07/2026

❗️❗️❗️SOLD OUT! Thank you to all the lovely people who came to brunch today! See ya next weekend!

Come brunch with us tomorrow, Saturday, at the Montana Farmacy food truck from.10-2. Just picked up a boatload of garden fresh goodies and headed into the kitchen to create something tasty for tomorrow! As always we will have something sweet and something savory!! I'm thinking a garden version of Eggs Benedict and a Custard French toast of sorts...come stop by and see what my ideas turn into! Happy Friday!