Regarding the dinner next Saturday—yes, I confirmed the reservation at that farm-to-table spot downtown. They have a set menu that changes weekly based on what's in season. I asked about dietary restrictions and they said they can accommodate vegetarian options if needed. The chef sources produce from local growers about 45 minutes outside the city. I think you will enjoy the atmosphere; it is cozy but not stuffy. Let me know if you want to arrive a bit early to grab a drink at the bar beforehand. Also, I spoke with Diane about the weekend after and she mentioned she might join us if her schedule clears up. I told her we would confirm by Tuesday. Hope this helps with your planning.
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Omaha Steaks
Select cuts, carefully sourced and prepared
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I looked into the community garden plot application you mentioned. The form asks for a basic layout plan and which crops you intend to plant. I drafted a simple grid map showing tomatoes along the south fence, peppers in the middle bed, and herbs near the entrance. The coordinator said they usually assign plots in mid-April and they prefer companion planting arrangements. I also checked on the soil testing kit—they have them at the extension office for a small deposit that is refunded when you return the kit. Let me know if you want me to submit the application jointly or if you prefer to handle your section separately. I can drop off the paperwork tomorrow morning if that works.
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Gourmet Steak Sampler Announcement
A selection of hand-chosen cuts, each one flash-frozen to capture exceptional flavor. Participants may receive this curated box at no charge as part of the program.
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Omaha Steaks is providing 500 gourmet boxes under this program. Each box is ordinarily valued over $600 and is offered to recipients at no charge. One sampler per household. The offer concludes Tomorrow.
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You will not be billed for this sampler if selected. Each cut is hand-selected and flash-frozen to preserve quality and tenderness.
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Inside your box
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4 Filet Mignons
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4 New York Strips
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4 Ribeyes
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6 Top Sirloins
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Quantities are determined by program allocation. One sampler per household while boxes remain.
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Thank you for taking a moment to review this announcement.
Omaha Steaks • All rights reserved
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I checked the recipe you sent for the roasted vegetable medley. The method looks solid though I might adjust the oven temperature slightly—425 seems a bit high for the squash and peppers unless you cut them into larger chunks. I usually do 400 and rotate the pan halfway through. The herb blend you listed works well but I find that fresh thyme holds up better than dried in the roasting process. Let me know if you want me to bring a side dish when I come over. I was thinking a simple farro salad with lemon vinaigrette would pair nicely. Also happy to help prep vegetables if you want an extra set of hands in the kitchen.