Mercy Chefs Support in Ukraine

Gladstone Tavern Stands with Ukraine!

Thank you once again to our bar and restaurant guests for your support and contributing to this extremely worthy cause! Through your generosity we were able to raise $1,092.50 to help nourish Ukranian refugees.

Our Spiced Wine Special was made with: Medivka (Ukrainian for honey infused vodka), Orange Juice, White Wine, Cinnamon, Nutmeg, Clove and Brown Sugar

Mercy Chefs has deployed to provide immediate food relief for Ukrainians crossing the border into Romania and for those running out of supplies in Ukraine. Mercy Chefs has been mobilizing emergency relief food distribution from a warehouse space along the border across the border into areas of great need.

In the Kitchen: Let’s Make Focaccia!

We make and serve our house focaccia in cast iron skillets.

If you’d like to try your hand at making focaccia bread we’re providing step-by-step photos with descriptions of how we do it in our kitchen. Happy Cooking!

It’s fun and a good hands-on recipe! This recipe gives you a chance to use your fingers, when creating deep dimples in the focaccia dough. Sprinkle with Maldon flaky sea salt which really shines in this recipe.

1 hydrate Yeast

2 add flour, salt and olive oil

3 mix with dough hook

4 oil a bowl and place dough in to rest for 1 hour covered in a warm place

5 rested and divide

6 roll into balls and rest 5 minutes

7 oil pans

8 press into pans + rest for 1 hour

9 dock, brush with oil and sprinkle with salt and rosemary. cut any large bubbles

10 allow to rise 1 final time

11 bake

Foccacia Bread – makes four portions

INGREDIENTS                     4 portions

Bread flour                          500 g

Yeast                                     5 g

Kosher salt                          10 g

Warm water                        310 g

Olive oil                                 13g

15 minutes in mixer with dough hook, speed 2

rest 1 hour

divide and place into baking pans; each portion is about 205g

rest 1 hour

dimple dough

sprinkle with olive oil, sea salt and rosemary

bake 425 8 minutes

350 5 minutes

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15 years…and counting!

CONGRATULATIONS to Gladstone Tavern! Last week, we celebrated our 15th anniversary. We made it — and through the pandemic!

Thank you to all the people who made this happen.

FIRST AND FOREMOST, OUR CUSTOMERS.
There are some nights that I go out to the bar or dining room and everyone I see is a “regular”! We have so many people who have been coming in regularly for 1, 5, 10 and yes 15 years! THANK YOU ALL for your support!

NEXT OUR VENDORS. We could not do it without them and most of them have been with us since opening day 2006. Companies like Baldor (produce), Green Tree (meat), Madison (seafood), Sysco (broadline), Anthony’s (Bread), MJ Frank (supplies).

A GIGANTIC THANK-YOU to a few special employees who have been with us since opening day in June 2006: Wichain Shampoo (lead server), Julianna Torres (server), and Fredy Monterosa (chef). You could not ask for better co-workers then these three amazing people.

BEHIND THE SCENES and still with us since our beginning – Jennifer Carlin (business and accounting), Joe Katz (design and marketing), Doug Steiner (best friend and investor).

HERE SINCE ALMOST THE BEGINNING: Beth Cook (14), Maria Arcentales (14), Humberto Cortez (13), and Nancy Meredith – server (9)

And thanks to those who were with us for many years: Robby Seibert - Bar Manager (13), Gigi Colles-Wolhrob - Server/Manager (10), Jasmine Brenton - lead bartender (9), Nicolas Diaz (9) - cook/maintenance , Jeff Callahan (9) - chef, Phil Rochat (9) – sous chef, Nuno Santos (9) – manager, Merliza Cortez (8) – food runner, Bill Brown (7) - manager,  Magritte Carlin (7) – daughter/server, Jessica Cook - manager (5), Dave Donlon - head manager (4), Alex Ramos - head manager (5) and so many others.

It has been a great run. We hope to be here in Gladstone for 15 more, we love it here!

Tom Carlin, chef/owner