Thanksgiving Take and Bake is Back

Lifestyle
Written By Nicole Jones

Last year for this publication, I waxed poetic about food memories and the holidays.This year, I will spare you the squishy and instead remind you that at Thanksgiving, the Stomping Ground kitchen can help make your holiday easier with our Take and Bake Sides and Pies.  

  1. Go to www.stompdelray.com
  2. Click “Order Online”
  3. Find the section for “Take and Bake.”
  4. Order all the sides that tickle your fancy. Each serve about 4 to 6 people.
  5. Add a few bottles of wine. We are also offering a 10% discount for cases ordered. Feel free to mix and match.
  6. Pick up at Stomping Ground Wednesday before Thanksgiving between 12pm and 5pm.
  7. Put all of your goodies in the fridge, maybe open a bottle of your new wine to “make sure it is still good.”
  8. On the big day, just remove the plastic from the provided containers, bake your sides in your oven according to provided reheating directions.
  9. Move the hot food to your favorite serving dish and take all the cred!

 Nervous about ordering without a taste test? Join us at the Shoe Hive on November 14th for samples of both food and wine. We can take your orders and answer any additional questions you might have!  

Nicole Jones

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Head Janitor, Chef, and Proprietor | Modest Bread

Nicole’s cooking style is rooted in, but not limited to, her love of southern biscuits and her diverse culinary upbringing. A military brat, she spent her childhood in the Chicago suburbs enjoying her great-grandmother Mae’s Lithuanian cooking. As a tween, she moved to Paulding County, Ga. where she begrudgingly fell in love with the charmingly perplex small towns of the Deep South. She fondly remembers grubbing on Martin’s biscuits, late-night Waffle House debauchery and cooking with her family. 

After graduating from the University of Georgia, Nicole started a marketing career at an art nonprofit in Atlanta. At 25 years old, she became the youngest executive at the local Atlanta NPR affiliate. Chasing her dreams, she moved to Alexandria, VA where she took a short post in the Whole Foods marketing department. Realizing that cooking had been her true love all along, she began night courses at L’Academie de Cuisine. She completed her apprenticeship at Blue Duck Tavern where she was promoted to a line cook after graduation. From there, Nicole worked as a private chef for busy Washington D.C. executives and their families.

As grown-ups tend to do, Nicole realized something about her childhood -- the best parts were enjoying small town communities, cooking with her great-grandmother and sharing meals with family and friends. She opened Stomping Ground (now Rubia’s) to build a safe and welcoming community around yummy, handmade food from local sources. As her first foray running her own kitchen, she has shamelessly hired better, smarter cooks to fill her kitchen and your bellies. 

Modest Bread is a collection of idiosyncratic neighborhood restaurants devoted to hospitality in Northern Virginia and includes Rubia’s, Bagel Uprising, Mae’s Market & Cafe, and Virginia’s Darling.

www.modestbread.com

2309 Mt Vernon Avenue

Alexandria, VA 22301

703.664.0445

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