Believe me, the luck of my life is not lost on me.

I started Eat Boutique as a blog in 2007 – which is like, a lifetime ago – and here we are, six and a half years later, recapping a wine festival in one of the most beautiful places on this planet, Martha’s Vineyard.

I don’t generally travel to glamourous wine events, but I will for the right moment, the right reason, the right people. And a couple weeks back, that all fell into place and I found myself on the island ferry eating ferry pretzels and drinking ferry wine at noon in the middle of the week. Gosh, it was probably one of the most serene moments of the weekend.

Between various crazy intense delicious dinners and all sorts of receptions, including one dedicated entirely to rosé, I fell further in love with this little island. And then we had a big farm dinner in a candlelit barn during a rain storm and, well, the love was secured for life. You know how much I love a good barn.

This was the first year for the Martha’s Vineyard Wine Festival and I’m sure it won’t be the last. Any time you offer the opportunity to eat local bacon and perfectly poached eggs with a pretty white wine around a farmer’s table in a big barn, well, people just eat that stuff up. We all love a good barn.

I got to speak with some very sweet wine makers – including the folks from Frog’s Leap and Donelan. I had never tried Donelan before this event and loved hearing the family story behind the great wine. I also met some amazing food makers – and returned with some great new food discoveries for the Eat Boutique Shop - so you’ll see those online soon.

While there, I snapped too many photos. Take a look at a few of my favorites below and see even more snaps from my wine-soaked travels on my Instagram feed.

Like wine? Like Martha’s Vineyard? We should all go together next year!

Big thanks to my new/old friends: Vijay Nathan, Pheobe Lapine, Nathan Cyphert, Marnely Rodriguez-Murray, Chillmark Coffee, The Farm Institute, the Vineyard Square Hotel & Suites, the Terrace at the Charlotte Inn, and all the fabulous folks at the Martha’s Vineyard Wine Festival.

All photos styled and taken by Maggie Battista. 

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

The moment I scrolled through the credits of Gwyneth Paltrow’s new cookbook, I squealed to see Eat Boutique contributor Molly Shuster was on the food styling team. The book is gorgeous, so I snapped a few photos and Molly shares her take on working on this project. Go Molly! -Maggie

Last summer, I had the amazing good fortune to work on Gwyenth Paltrow’s new cookbook, It’s All Good. Now, I know what a lot of you are probably thinking, oh, boring health food recipes; food with no calories (or flavor!); why is another actress writing another cookbook? But I will tell you, this is a great book.

Gwyneth wrote the book along with her personal chef and food partner in crime, Julia Turshen. Both had been having struggles with their health – GP was anemic, exhausted, plagued by vitamin deficiencies and had recently suffered a panic attack, while Julia was struggling with her weight, having yet to find a healthy relationship with food or her body.

Thus, It’s All Good was born. It’s a combination of GP’s favorite foods and recipes and Julia’s amazing knack for combining easy recipes with healthy, sophisticated flavors. Take for instance, their recipe for Roasted Cauliflower with Chickpeas and Parsley. Couldn’t be easier, but it is so delicious and the addition of mustard is genius. Or their recipe for a Restaurant-Style Salad with Carrot-Ginger Dressing – not reinventing the wheel, but oh my, how happy am I to have an awesome recipe for homemade carrot-ginger dressing! Something I always cherish when I go out for Japanese, but something I never thought to make at home.

There’s also range in this book, some recipes require a bit of technique while others couldn’t be simpler. One of the star recipes of the book, without a doubt, is GP’s recipe for a Morrocan flavored skillet chicken. Cooked between two cast iron pans, this chicken is as beauitful as it is delicious. Another favorite was their Grilled Steak with Anchovies and Rosemary – absolutely to die for. But there are also a lot of simple recipes, the kind of thing GP makes with her kids, thoughtful but simple, and good for all ages. And yes, while a lot of the recipes concentrate on being gluten-free or vegan, they’re so tasty, you don’t even realize you’re missing anything! I bring your attention to one of my favorite and most frequently made recipes, Banana “ice cream”. Just frozen bananas and almond milk whizzed in a food processor or blender, but yum! And as someone who feels the need for something sweet just about every night, I am so happy to have this recipe in my back pocket.

That’s the thing with this book, I think you can use the recipes and be better for it, be a little more health concious, a little more thoughtful. Inspired, even. Because despite what some critics may say, this is a book everyone can use. Maybe we can’t manage to make these meals every night. But this book has made me want to do better, be mindful of what I’m putting in to my body, and make even just a small effort to keep healthy ingredients around the kitchen at all times which makes a huge difference. And that’s pretty awesome. Or as GP would say, rad.

All photos styled and taken by Maggie Battista. 

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

I just got back from four mostly sunny days in Martha’s Vineyard. I was invited to cover the first Martha’s Vineyard Wine Festival. I tasted about 100 new and favorite wines – and have the hangover to prove it – and mostly flip-flopped my way through the tasting events and private dinners because it is an island after all, and heels just wouldn’t do.

For my last day out there, I switched out flip flops for thick purple rain boots, walking through mud and thick puddles for the most delicious dinner in a big barn. (I’ll share an entire recap of that dinner and more soon.) Rest assured, the rain and hurricane-like winds couldn’t stop me from bringing a bit of the island back to the big city in the form of two very expensive but beautiful bunches of local asparagus.

The asparagus are my little souvenir to me and will become a sort of preserved island postcard to a friend in this easy Pickled Asparagus recipe. She’ll be able to pile a few onto a salad or dunk them in and out of a bloody mary. I think I’ll hang a spear off of a dirty vodka martini – you know… as soon as I’m drinking again!

I hope you’ll give this recipe a try. If you do, say hello in the comments, merci.

Pickled Asparagus

Inspired by BlueKaleRoad’s Pickled Asparagus recipe on Food52

Ingredients:

• 2 bunches asparagus, about 1.5 lbs, with thick ends snipped
• 2 cups white balsamic vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon cane sugar
• 1/2 teaspoon fines herbes
• a big pinch of chili flakes
• 2-3 fresh basil leaves

Equipment:

• 1 tall canning jar with lid

Directions:

1. In a saucepan, bring the brine ingredients to boil: vinegar, water, salt and sugar. Stir a little to help the sugar and salt dissolve. Remove from heat after it’s boiled for 2 minutes and allow brine to cool.
2. Stack all the asparagus vertically in the canning jar until snug. Add fines herbes, chili flakes and basil leaves to the jar.
3. Fill the jar with the cooled brine until it covers the asparagus and is about 1/2 inch from the top of the jar. Cover and put in the fridge.
4. After 24 hours in the fridge, the asparagus are ready to enjoy. Store in the fridge for up to a month.

Just a note: I attended the Martha’s Vineyard Wine Festival events and tastings on a gratis basis, but my opinions and thoughts remain my own.

All photos styled and taken by Maggie Battista. 

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

April showers have done exactly what they should: They have finally given us May flowers. We’ve had 6-7 days of straight sun and vast blue skies in the northeast, the bulb flowers have popped and we’re all feeling quite lucky.

Now, don’t ask me if I’ve actually spent any of those sunshine-filled days in the garden. I haven’t tilled or plowed or done any kind of soil prep. For the very first week of May, I’m actually way behind. Frankly, I’m already taking bets that my French radishes may be stunted and my early greens may become whisper-thin before I get to whip up a salad. Who’s in?!

On the bright side, we do have those blue skies and I have a crazy-aggressive oregano plant with long sprigs growing, growing, growing down my kitchen windowsill. I wanted to find a pretty way to celebrate these little joys with some bubbles from a favorite  part of northern Italy.

Prosecco is my go-to sparkling wine in the spring. It’s dry or extra dry and is the main ingredient in my other favorite Italian drink, the Bellini. My French friends may scoff at using it in this spin on a French 75, but my Italian friend Davide would say, “Of course! It will be better now!”

Maybe we’ll all fight the Champagne vs Prosecco battle on another day… perhaps in a real-time event! Who’s in?!

Getting back to the cocktail… I find many garden oregano varieties to be very potent, zapping you with strong Italian notes. But this plant is young, mild, mellow, a gentle reminder of all the tomato sauce, herb bunches and dried spice mixes to come. Hung off the edge of my French 75, a long sprig gives a green garden perfume that reminds you of young plants that need to finally get into the ground.

I happen to have a very nice Citrus Syrup on hand and, mixed with some local gin, small batch orange bitters and champagne, it sparkles in my take on a French 75. It’s typically served at the start of a meal with a few bites of something delicious to whet the appetite. Froehlichs Pear Tomato Martini Pickles have an herb-like restraint that matched the oregano. All together, this French 75 provided the perfect procrastination to hard labor in the garden.

Cheers to you, to warmer temps and to finally getting into those raised beds!

French 75

Ingredients:

• 3/4-ounce Berkshire Mountain Ethereal Gin (or your favorite gin)
• 1/2 ounce Quince & Apple Citrus Syrup
• 2 drops Scrappy’s Orange Bitters
• 3 ounces La Marca Prosecco
• 1 3-inch sprig of garden oregano (from a garden or potted plant)

Directions:

1. Pour gin, syrup and bitters into a cocktail flute. Gently add Prosecco.
2. Garnish with a 3-inch spring of oregano, cut from a potted plant or the garden.

Note: Feel free to substitute with your favorite brands and/or make your own citrus syrup.

All photos styled by Heidi Murphy/White Loft Studio and Maggie Battista, and taken by Heidi Murphy.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

Sometimes the universe works exactly as it should, and not in those random mysterious ways.

The very same week I share my desire plan to visit Ireland, my visual collaborator in most things pretty and delicious, Heidi Murphy of White Loft Studio, photographs and styles this gorgeous cake with Jocelyne Pierce of Mayflour Confections. It’s loaded with rich dark flavors like molasses, cinnamon, clove and brown sugar, and topped with a glaze that every Irish man, woman or wannabe will love made with… wait for it… pure Guinness and sugar.

Yes, it’s a sweet cocktail fans dream in the form of a loose icing. And you do not need to love beer to love this cake. For those of you dead set against the stuff, try this glaze with some Prosecco and sugar or perhaps a hard cider and sugar. Yes, yum. Mom will agree, so keep this recipe in your back pocket for Mother’s Day, May 12.

Thanks to Jocelyn and Heidi for sharing their stunning creation. More beautiful photos and the recipes below. Don’t miss the sparkling silverware image at the end of the post – so sweet.

Happy Happy May!

Ginger Molasses Cake with Guinness Glaze

Adapted from Joanne  Chang’s Gingerbread Cake in the Flour Cookbook

Ingredients: 

• 2 sticks (228g) unsalted butter, room temperature
• 3/4 c (165 g) packed light brown sugar
• 3 tbs fresh grated ginger
• 2 eggs, room temp
• 3 1/2 c (490 g) unbleached all-purpose flour
• 1 tbs baking powder
• 1/4 tsp kosher salt
• 2 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1/2 tsp cinnamon
• 1/4 tsp ground clove
• 1 1/2 c (480 g) unsulfured dark molasses
• 1 c (240 g) very hot water
• 1 tsp baking soda
• 2 tablespoons Guiness
• 1 to 1 1/2 cups of confectioners sugar

Directions:

Cake:

1. Position rack in center of the oven, and heat to 350 degrees. Butter and flour bundt pan, being sure to go all the way up the sides as cake will rise significantly.
2. Using a stand mixer with a paddle attachment, cream the butter and brown sugar until light and fluffy, stopping the mixer a few times to scrape down the bowl.
3. In a small bowl, whisk together the grated fresh ginger and eggs until well blended. With the mixer on low, slowly add the egg mixture to the butter mixture- increase speed and beat until homogeneous (about 30 sec).
4. In a medium bowl, sift together flour, baking powder, and all the spices.
5. In another medium bowl, whisk together the molasses, hot water, and baking soda- the mixture will foam up as you mix.
6. With stand mixer on low, add 1/3 of flour mixture until incorporated. Immediately pour in half of the molasses mixture and continue to mix on low until combine. Repeat, alternating flour mixture and molasses mixture until all remaining ingredients are incorporated. Stop and scrape the bowl, then mix on low for about a minute until homogeneous.
7. Pour batter into prepared pan and bake for an hour, until the edges darken and the top of the cake springs back when lightly pressed in the middle with your finger. Let cool in the pan for 15-20 minutes, then unmold.

Guinness Glaze:

1. Add 2 tbs of Guinness to a small bowl. Let sit for 15-20 minutes. Slowly whisk in sifted confectioners sugar until glaze is thickened almost to a loose paste (a similar consistence to molasses, you will most likely use 1-1 1/2 cups of sugar).
2. Slowly pour over completely cooled cake, allowing gaze to run down sides.
3. Let stand 15 minutes until glaze sets. This cake keeps well at room temp in an airtight container for three days.

All photos styled and taken by Heidi Murphy/White Loft Studio. Cake made by Jocelyn Pierce of Mayflour Cake and Confection.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

Tiffany and I missed each other in Paris. She was there and I was back here and we just never got a chance to meet which is tragic, oui? But I am in love with her original sandwich business called Tifamade, all delivered on a pink bike across the streets of Paris, and she’s eager to get back. Her Kickstarter campaign is in its final days, so read her words start-up story below and then view her campaign (with a nifty handmade video)! Big big thank you to Meg of De Quelle Planete Es-Tu?! for sharing her photos of the Kinfolk Tifamade picnic in Paris – warning: dreamy photos of Paris after the story! -Maggie

I ended up in Paris after I met a French man in New York. It’s one of those typical stories of love at first sight, flowers in bloom and listening to Serge Gainsbourg on one set of headphones. What I didn’t know is that the relationship wouldn’t last six months once I had moved to France.

It wasn’t just one bag that I packed. It was the entire contents of my Brooklyn apartment, including a cat named Frida and a pink bike. When things ended with l’homme français, I knew I couldn’t go back to the States. I still couldn’t speak French, I hadn’t made any friends; in fact, I had barely left the flat since my arrival. I was scared. I decided to put on my big girl pants. What came out of that heartbreak and frustration was a little sandwich business I call Tifamade.

Restaurants have been part of my life since I was a little girl. My mom was a waitress back then, and I learned how to fold napkin linens before I could tie my shoe laces. As a teenager I preferred working in a bakery to babysitting. The first restaurant where I finally learned about the connection between food and love was a place called Potager in Denver (it’s still my inspiration). It was there that I learned how eating with the seasons just makes sense.

When I started making sandwiches, I knew that I wanted to use quality ingredients from local farmers. I also had this idea that I would deliver food on my bike. My French friends told me that a food truck would never work in Paris (this was before the success of Le Camion Qui Fume). I was going to art exhibitions and realizing there was lots of wine being served, but not much food. Estelle Hanania is a friend of mine who was having an exhibition (I love the French word for this: vernissage). I asked her if I could deliver sandwiches to the gallery. That was the first Tifamade event.

I continued to make more sandwiches and petit à petit, as luck would have it, a business grew. Read more about the Tifamade Kickstarter campaign but not before you take a peek at Meg’s pretty photos below.

All words written by Tiffany Lung. All photos taken by Meg of De Quelle Planete Es Tu?!

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

My Mother has the sweetest tooth around. She’s the sort of sugar loving lady that will spoon bittersweet marmalade out of a jar directly into her mouth and call it dessert. In fact, she’s a valued tasting member of the Eat Boutique team; when she loves something, I know it will be a hit.

There’s only one thing Mom loves more than sweets. Cocktail hour can’t come soon enough for her, and after a lifetime raising two kids, she deserves the biggest, prettiest drink once five o’clock rolls around. She’s no stranger to bubbly but sometimes craves something unique. This Blackberry Moscow Mule is for her (and you!)

This Copper Mug (now available in the Eat Boutique Shop) is begging for an icy tart drink. While the traditional mix of ginger and lime will do just fine, I had a carton of fresh blackberries desperately looking for a home. I made a fruit sauce with a little sweetener and lime, straining out all the seeds, and then dropped a few spoonfuls into my drink. It worked like magic.

I’ll likely give my Mom a big box of sweets for Mother’s Day; after all, she is my best jam and marmalade customer to date. But her tastes are varied so I’ll likely also slip in some spicy hot sauce for her morning eggs and a box of crisp oat cookies for her afternoon espesso. Of course, I can’t forget the bottle of ginger beer and this Copper Mug. She’s a simple lady with complex tastes.

We’ve crafted a Mothers Day Gift Box to appeal to Mom’s varied palate. And you can add in the Copper Mug, for a bit of five o’clock fun. Order today and we’ll ship everything in time for the big day.

Scroll down for the Blackberry Moscow Mule recipe – but don’t miss the photographs!

Blackberry Moscow Mule

Serves 1

Ingredients:

• 1 ounce vodka
• 2 tablespoons blackberry lime sauce (recipe below)
• 1/2 cup ginger beer
• 1 sprig of fresh mint
• 1 slice of lime

Directions:

In a copper mug, pour vodka over ice.  Add blackberry lime sauce. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Blackberry Lime Sauce

Ingredients:

• 12 ounces fresh blackberries
• 1/4 cup water
• 4 tablespoons maple syrup
• 2 tablespoons fresh lime juice

Directions:

Combine all ingredients in a blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until needed. Use within three days.

All photos styled by Heidi Murphy/White Loft Studio and Maggie Battista. All photos taken by Heidi Murphy. 

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

Just wanted to share a smattering of food gifts for Mother’s Day, May 12th. View all Mom-inspired food gifts in the Eat Boutique Shop.

All photos taken by Heidi Murphy/White Loft Studio, Michelle Martin and Maggie Battista. 

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.

I’ve been munching on fresh salads and homemade dressings all week, playing around with so many new recipes from the crop of new spring cookbooks. Judi and Nicole, however, remind me of a delightful book released last year that’s packed with fresh creations. I had dinner with Aran last year and she’s pure delight – enter our giveaway to win her book below! -Maggie

*** This giveaway has ended ***

I have coworkers who live for their shoes. You can practically feel the excitement humming from them when a package is delivered to the office. I prefer to get such thrills at a department store; I’m old-fashioned that way, I suppose. Also there’s something about having people run to fetch you clothes to try on that makes you feel a little bit like royalty. Even if they’re harried from a long day and going to retrieve a half-price pair of flats, it’s still nice to get a twinge of that feeling after your own long day.

Books are a different matter. Moving to Maine meant certain sacrifices in the shopping department and books sometimes feel like one of them. There are a few lovely independent stores in Portland, of course, and I love frequenting them but there’s only one mega bookstore. And sometimes, you’re looking for something different. Something special.

When I received Aran Goyoaga’s beautiful cookbook Small Plates and Sweet Treats, at the office, in its plain little brown shipping box, and opened it, I felt a little bit like royalty. Of course, this splendid book would be our second in our Cookbook Club. Of course it would.

I’ve been a longtime fan of Aran’s blog Cannelle et Vanille. Seeing her signature photography and those longingly lovely dishes always makes me pause and take a deep breath. I feel the same way when Nicole emails me the latest shots for our site, calm and happy and humming, a bit, from excitement. Looking at Aran’s beautiful book, you can’t help but think, “This is someone who recognizes the beauty in life and the color contained in the most simple things.”

It doesn’t hurt that the book is full of twisty, intriguing, and delicious recipes; it makes me feel exotic just to read some of the names. And gluten free! I love knowing that I can pull any recipe out of this book, like the salad below that we couldn’t resist making (those colors!), and my guests will feel the same surprise and happiness that I found pouring over the pages.

Roasted Beet, Blood Orange and Mixed Green Salad

From Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyoaga

Ingredients:

•  8 Baby golden and red beets
• 1/4 Cup plus 2 tablespoons of olive oil
• 1 and 1/2 Teaspoons of salt
• 1 Medium blood orange
• 1 Medium navel orange
• 4 Cups of mixed salad greens
• 2 Tablespoons of pistachios
• 1 Tablespoon of Dijon mustard
• 1 Tablespoon of champagne or apple cider vinegar
• 1/2 Teaspoon of freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees. Rinse and peel baby beets. With larger beets, cut them in half or quarters. Toss beets with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Place them on a baking sheet and bake them for about 40 minutes or until tender.
2. Peel the blood and navel oranges, making sure to remove bitter white skin. Slice them thinly.
3. Arrange greens on a platter and top with orange slices, roasted beets and pistachios.
4. Make the vinaigrette by whisking the mustard, vinegar, remaining 1 teaspoon salt, black pepper, and remaining 1/4 cup of olive oil. Drizzle the vinaigrette over the salad and serve immediately.

The Giveaway

*** This giveaway has ended ***

Maggie has an extra copy of Aran Goayoga’s Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking and she’s giving it away to a lucky winner! Try all four ways to enter by Sunday, April 28, 2013.

1) Enter once by leaving a comment on this post telling us: What is your favorite spring salad ingredient?

2) Enter a second time by following eatboutique on Pinterest. (Tell us you did below!)

3) Enter a third time by following mizmaggieb on Pinterest. (Tell us you did below!)

4) Enter a fourth time by subscribing to Eat Boutique’s BRAND NEW Shop Email List at the bottom of this page. (You’ll receive periodical emails separate from our blog posts about new small batch food products from boutique food makers. Tell us you did below!)

All entries must be made by Sunday, April 28, 2013 at 11:59pm, and a winner will be chosen and notified by Monday, April 29, 2013. We can only ship to US residents. There’s not much time so enter now!

All photos styled and taken by Nicole Ziegler.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.