Chef Luke’s fresh start

08/18/2026

Guess who’s back! The happy pig!!! We promise it’s worth the wait but just incase to remind you we have triple wood smoked pulled pork, thick cut bacon pieces served on top of tater tot’s with cheddar cheese and chef Luke’s “famous” bbq sauce.

08/17/2026

Good morning and happy Monday!!! We have a fun and exciting new special for you today!!! In sticking with the theme chef Luke’s got going on lately we have an amazing special. Chargrilled black angus flank steak fajitas marinated in a fresh chimichurri sauce, served with onions and peppers on a flour tortilla and a side of pico de gallo. 2 for $22
We also still have our curry in a hurry chicken salad special. What chicken salad should we do next?

08/14/2026

Well well well hello you! Look what we’ve got back! Smoked fresh wings hot and fresh outa the oven!!! Also we managed to snag some more pork butt courtesy of Johnk Family Farm LLC of course so hopefully have that back on the menu too come Monday! Fridays are kinda shaping up to be a fav over here. Also a lil birdy told us chef Luke has something yummy up his sleeve for next week special!!! Keep an eye out for it we promise you don’t want to miss this one!

08/14/2026

08/12/2026

Well good day windham! Happy mushroom day!!! Did you know that we go through atleast 30lb of mushrooms a week with the button, cremini and shiitake mushroom blend. That’s a whole lot of mushrooms! The other day we were picking up another order of mushrooms and honestly we stopped for a few minutes to just take in the view and wanted to share it with you all. It’s beautiful and we wanted to share it with you all. Bulich farms has about 600 acres just 5/10 minutes outside catskill.

08/11/2026

So rumor has it we have some pretty good baked goods. This week we have our blueberry crumb muffins, carrot cake cream cheese muffins and of course oatmeal cream pies! Should we add some Oreos to the roster? Our baker has been playing with some recipie sand I think we’re about ready so keep an eye out!

08/10/2026

Well good morning!!! Fancy seeing you here! We have a few new specials as once again chef luke has been hard at work prepping all weekend for you. This week we have chicken fajitas, they are seasoned with our fajita seasoning blend onions and peppers served on a flour tortilla and a side of pico de gallo. We will be serving them 2 per order for $14 and .50c extra for cheese. Due to popular demand chef Luke has also brought back the curry in a hurry chicken salad wrap. We also have blueberry muffins, carrot cake muffins with a cream cheese filling and oatmeal cream pies!

Unfortunately we have some sad news. As you all know chef luke prides himself on bringing you only the best food and uses the highest quality ingredients. As we get our pork products from a local farm we will not have pulled pork this week so no happy pig. We are hoping we get some later this week but we will keep you updated.

08/05/2026

Well hello there! Who’s ready for a coffee update? This week we are going to Indonesia for a Sumatra blend. Here’s some info we hope you’ll enjoy and a few pictures our expert roaster snapped from the region and farm.

Sumatra
Region: Mount Kerinci Highlands
Processing: Wet Hulled (Giling Basah)
Elevation: 1200 - 1500 Meters Above Sea Level
Varietals: Andung Sari, Tim-tim, Bor-bor, Sigararutang, P88
Soil Type: Volcanic
The Kerinci Valley is a Doughnut hole surrounded by Seblat National Park on the
island of Sumatra in western Indonesia. More than 300,000 people live in this fertile
highland valley. Almost the entire population of the valley relies on agriculture for their
family income. The producers of this coffee are trained in sustainable practices,
provided quality seedlings, and commit to not grow their coffee within the National Park,
verified by on-site visits. This is a wet hulled coffee, also known as "giling basah". This
is the typical process method in Sumatra and involves removing the parchment layer
while the coffee is still wet, exposing it to the elements well before the coffee is stable.
When handled well during the drying phase (like this coffee), this rustic process method
yields an earth-toned, bodied cup, with mild acidity and syrupy sweetness, and the
green bean taking on a dark green hue unlike wet or dry process coffees from other
producing countries. The coop serves about 450 farmers in the area who are divided
into 24 farmer groups, 4 of which are specifically women's farmer groups. Many of the
farms in this area are planted in older Typica types and benefit from the high slopes,
situated between 1400 - 1500 meters above sea leve