Our Circa Magazine Summer Story

By Holly Hopkins

Holly has been with us since 2016 and has seen Chef Mario's through some big changes in her short time here! You can find Holly spending time in the kitchen baking up a storm as our on-staff Pastry Chef or making deliveries so she can have face-time with our clients or ringing up cafe clients or at her desk working on menus, correspondence, inquiries, and all the other details that go into making a business run smoothly.

Publications

April 5, 2019

Check out our contribution to Circa Magazine’s Summer issue (out now on your local newsstands throughout the Triangle. We are offering a peek at one of our favorite Salad Dressing Recipes for topping all of your Summer Salads. Once you make your own Salad Dressing, you will never go back to store-bought! @circa_magazine

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One-Ingredient Cooking

Scratch-Made, House-Made, Fresh

We are terribly conscientious of the fact that we have many clients that eat our food almost daily. We also know that so many pre-made foods, boxed mixes, canned and jarred sauces, and bottled marinades and dressings are loaded with fillers, hidden sugars, artificial colors, and many other unnecessary ingredients. That is why we work hard to avoid them!

​Chef Mario's employs the One-Ingredient approach to cooking--he starts with fresh, whole ingredients to make everything from stocks, dressings, sauces, marinades, spice blends, and even all of his sweets.

We spend hours washing and peeling veggies every week to turn into veggie blends, soups, sides, sauces, and marinades.

We use fresh meats that we trim and butcher to specification for our weekly menu.

We even shred our own cheese to avoid the anti clumping agents present in pre-shredded cheese.

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