Turkeys, Sides, And Pies On Presale At Mae’s Market

Lifestyle
Written By Nicole Jones

Mae’s Market and Cafe is open. You all have been so wonderfully supportive as we have slowly worked on our menu, added more tables, and scrambled (literally) to fill our bodega shelves (stinking supply chains)! Every day brings us a little closer to what we envision the space to truly be; a neighborhood joint where you can come and grab a bite to eat, a few items to fill your pantry at home, a prepared foods dinner, maybe something sweet, and a delicious coffee. (Yes, beer, wine, and cocktails are also on the near horizon).

I also finally have a space large enough to fulfill a dream of my own! I hate going to big-box groceries around Thanksgiving. It makes me break out in hives. So, let’s all skip it this year. Mae’s Market will have free-range, organic, antibiotic-free D’Aartagnan Turkeys available for holiday pre-order. Plan ahead and choose your entrée for Thanksgiving. I posted here about the importance of selecting a good turkey at Thanksgiving. We will be taking orders starting this week in person or online and will have delivery a week in advance of the holiday to avoid shipping during the busiest time of the year. They will be fresh, not frozen. 

8-10 pounds (serves 6 to 8) $62.50

10-12 pounds (serves 8 to 10) $75.00

We will also have a flavor kit including salt, thyme, onions, carrots, and celery, plus - tips on how to properly cook your turkey! To make your day even easier, our kitchen is preparing a bevy of sides and pies! All you have to do is reheat and take all the credit! We are so excited to launch this program and hope to make the holiday season a little less stressful this year and in the future!

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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