Back to (the new) Normal.
Tuesday Meal Service discontinued
Last Spring our world changed. In April when "Oh Honey Cookery's" cooking classes, team-building classes and Pop-Up events came to a screeching halt, Gris Gris Kitchen was born.
I felt that we needed comforting and a feeling of "home". Word got out that this was "real deal" New Orleans cuisine. Everything was made from scratch with thoughtfully-sourced ingredients (and packaging) and made in small batches. Besides my beloved neighbors, I was amazed that adventurous, kind, supportive foodies made the trek from SE neighborhoods and as far as Beaverton, Vancover (and even Washougal !) to my bungalow porch in South Tabor to pick up their Fat Tuesday meals and desserts. I got to know my neighbors, their children (some "fur babies") and share my hometown, NOLA lagniappe with them. I don't know who was comforted more; them or me!
This has been a humbling dream. As one that began her culinary journey 50 years ago making po-boys in New Orleans, we now feel that it is time to support our local restaurants that are able to re-open. Because Oh Honey Cookery seemed too perky a name, we re-branded to become Gris Gris Kitchen. This seemed fitting for the time. Gone was the life of teaching cooking classes and holding popup events (some partnered with wine shops and breweries, and some on my own around town). We regularly cooked with Mz. Tra'Renee and Kara on KATU's Afternoon Live! and donated experiences (and home-baked pies). Screeeching halt...cancellations and postponements. The pivot changed to cooking food to nourish and nurture you sweet people during sad, somewhat scary times. (King Cake season was a happy distraction.)
We took a breather for some neglected house issues (the Grand Dame is 17th century vintage!) and personal self care, and just fun. Starting out with baby steps, we will have the first pop-up dinner July 24th (for double vaxxed customers). Look for more pop-ups and classes at that same South Tabor bungalow and around town. (Info will be sent to current clientele and "Open to the Public" events will be posted on our FB and Insta sites.)
Please know how dearly you are appreciated for letting us cook for you and sharing that NOLA love. We hope to see you again soon.
With warmest regards,
Bonnie and Rich (aka "Saint Richard")
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