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MY KITCHEN  ·  YOUR TABLE

Meal Time Simplified

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Take & Bake Meals

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Featured Specials

salad light

Lunch at Side Dish

Weekday Meal Planning Done

Monthly Take & Bake Meals

We have your delicious solution to everyday hectic. Are you tired of typical carryout but still in need of convenience? Are you looking to replace gut-busting dinner with a prepared, tasty, from-scratch meal? We are stocking our cases with a selection of crafted meals and sides for one or for the entire family. And, to make your experience fresh and fun, we frequently rotate the menu and create a unique twist. We recently kicked off monthly rotating meal specials that highlight female culinary pioneers. No franchise food here–just inspired food with a twist.

Delivery now available for the Greater Rochester Area on Tuesdays and Thursdays. Please leave a cooler on your porch and your meals will be delivered between 1pm – 5pm, ready to heat and serve. Download our reheat instructions for take & bake meals

marcella hazen cookbook

Femme Fatale of Food March

Marcella Hazan (April 15, 1924 – September 29, 2013)

Born in Italy, Marcella Hazan moved to the U.S. with her husband, Victor, a Sephardic Jew. She published 8 cookbooks focused on Italian cuisine despite never working in a kitchen or cooking before marriage. She began cooking out of necessity when she found that American prepackaged foods were unfamiliar. She learned from Italian cookbooks and aimed to replicate the flavors of her childhood in Italy. Over time, she developed her own style, teaching cooking lessons in her NYC apartment and sharing recipes with the New York Times. Her first cookbook, Essentials of Italian Cooking, became a classic. It features slow-cooked, handmade recipes, like her famous 3-ingredient tomato sauce that simmers for 45 minutes. Her no-fuss approach appealed to both novice and experienced cooks.

Fun Facts
Hazan is credited with starting the balsamic vinegar trend in America after introducing the CEO of Williams Sonoma to high-quality vinegar. However, she later regretted it as fake versions flooded the market. Her recipe “Chicken with Lemons” became known as “Engagement Chicken” after multiple women claimed it led to marriage proposals. A lifelong smoker, Marcella died of emphysema in 2013. Rancho Gordo, a California bean company, named a bean after her in her honor.

MENU DROPS MARCH 1

the cuisines of mexico cookbook diana kennedy

Femme Fatale of Food April

Diana Kennedy 1923 – 2022

A true female pioneer of Mexican cooking. Diana was a British food writer and educator. Much like Marcella Hazan and Julia Child, Diana is credited for introducing the tastes and techniques of worldly cuisine to the English-speaking world. She lived in every Mexican state, learning the different regional cooking styles first-hand and observing and interviewing the people there. Her research included studying the food and culinary styles in faraway villages. She cataloged a mass of diverse recipes and traditions to focus on preservation. Due to this, many refer to her as a culinary anthropologist.

The Cuisines of Mexico, 1972, one of her 9 cookbooks, has been a part of my culinary upbringing. I found this cookbook at an estate sale in Grosse Pointe in the early 1990s. By way of food, I traveled to Mexico through the mouth-watering, traditional recipes. Pick up a copy and learn more about the array of cuisines in Mexico. Your belly will thank you!

MENU DROPS MARCH 28

julia child cookbook

Femme Fatale of Food May

Julia Child 1912 – 2004

What can be said that hasn’t been said about the legendary Julia Child? As a child, I remember watching her practical culinary instruction and fun-loving chatter on her PBS series. I have looked up to her as a culinary inspiration ever since, even naming my firstborn Julia. She is credited for introducing French cuisine to America and making it much more approachable to folks on this side of the pond. Her debut cookbook, Mastering the Art of French Cooking, is filled with lesser-known gems worth exploring. I’m grateful to own a first edition, and co-author Simone Beck signed my second volume (pictured).

A couple of lesser-known fun facts about JC: She became interested in food while living in China and working as a spy. Before her death at 91, her last meal was a homemade French onion soup. Lastly, and my favorite, she credited her long life to “red meat and gin.”

MENU DROPS MAY 2

femme fatale june nora cookbook

Femme Fatale of Food June

Nora Daza 1928 – 2013

Sweet, sour, and salty—these bold flavors define Filipino cuisine. Beyond taste, its presentation is equally striking.

A culinary icon, Nora Daza starred in numerous cooking shows and authored six cookbooks. Her expertise spanned Filipino, French, Chinese, Spanish, and American cuisines. She launched her first restaurant in Manila, featuring French cuisine, then introduced Filipino food to Paris by opening Aux Iles Philippines, run by her eldest son at 22. In 1975, she opened Manhattan’s first Filipino fine-dining restaurant.

Her children followed in her footsteps—Chef Sandy Daza became a well-known chef, while her daughter, Nina, became editor of Appetite magazine.

Fun Facts about Nora: Let’s Cook with Nora (1965) was a popular Filipino wedding gift and remains a top Filipino recipe collection. & She earned a Master’s in Restaurant Management from Cornell University in 1956.

MENU DROPS MAY 30

Summer SBLT Salad

Shrimp, Bacon, Lettuce and Tomato Salad. Our new summer salad featuring grilled shrimp, bacon lardons, lettuce and cherry tomatoes, plus charred corn, and shredded white Cheddar cheese. Buttermilk Green Goddess Dressing. Serves 4-6 people

$40.00

Sopa de Tortilla (Tortilla Soup)

Diana Kennedy

Classic tortilla soup, made with chicken stock, roasted tomatoes, chiles, onions, and tortillas. Sold by the quart. Serves 2-4 people

$15.00

Pozole Verde con Pollo (Green Posole Soup w. Chicken)

Diana Kennedy

This special hearty and flavorful stew will satisfy and fill you up. Layered with flavors of chilis, chicken stock, greens, tomatillos and chewy hominy. Plus, all the garnishes-onions, avocados, lime, radishes, queso fresco too! A meal in a bowl.  Sold by the quart. Serves 2-4 people

$25.00

Pork Carnitas with Salsa Verde (Green Sauce)

Diana Kennedy

Pork+Water+Salt= magic. Simple but incredibly flavorful, tender carnita. Served w. Tortillas (corn) and a vibrant, bright, salsa verde. Perfect for spring.

From: $15.99

Tinga de Pollo & Frijoles de la Olla (Chicken Tinga and Beans)

Diana Kennedy

Tasty shredded chicken cooked in a rich tomato, chipotle, and onion sauce. Served with tostadas and slow cooked tender pot beans.

From: $15.99

Flan Mexicano

Diana Kennedy

Classic Mexican flan. Eggy, Creamy, Delicious. This refreshing light dessert makes a lovely ending to any meal. Serves 1

$6.00
avocado toast set

DINNER IS READY AT SIDE DISH

Seasonal Favorites

Experience our seasonal favorites, rotating quarterly, featuring timeless bestsellers and Sham fan favorites that have delighted from the start. Now, they’re ready for you to enjoy at your table all year round.

avocado toast set

MONTHLY TAKE & BAKE DINNERS

Gluten-Free Delights

Culinary delights meet dietary restrictions in perfect harmony! Once per month we dedicate our kitchen to prepare this special gluten-free meal only. Two soups, two entrees, and special gluten-free maker feature to choose from. An ingredient list and cooking instructions will be provided. 

april

APRIL 3, 2025

Pre-order for pick-up at Side Dish on April 3rd between 11 am and 4 pm. $10 Porch delivery on April 3rd only.

Our Gluten-Free LOCAL Maker for April – Add on a tub of Sprout Bake (GF/DF/Soy free/Nutrient Dense) frozen batter to make delicious muffins, or bread to go with your morning cup o’joe!

may

MAY 8, 2025

Pre-order for pick up at Side Dish May 8th between 11 am and 4 pm. $10 Porch delivery on May 8th only.

Our Gluten-Free LOCAL Maker for May – The Real Renee. Add on some of her Good Housekeeping Best Snack Award Winning Chive Crackers!

 

Minestrone with Quinoa Soup

gluten free

Our delicious soups are sold by the quart.

$18.00

Cuban Black Bean & Rice Soup

gluten free

Our delicious soups are sold by the quart.

$18.00

A Salad + A Quiche (crustless)

gluten free

Steak and Sprout Salad w. Polenta Croutons & Buttermilk Blue Dressing, & Potato, Bacon, and Cheddar Quiche

From: $50.00

Little Lamb Meatballs

gluten free

Little Lamb Meatballs w. Spinach and Feta, Roasted Veggies and Dilly Rice

From: $50.00

Frozen Muffin Batter

gluten free

Our Gluten-Free LOCAL Maker of the April: Sprout Bake. Take and bake frozen batters made with sprouted, gluten-free oat flour, sprouted almond butter, and wholesome veggies. Check them out at www.sproutbake.com. Add a tub of Sprout Bake frozen batter to make delicious muffins or yummy bread to go with your morning cup o'joe! Lemon Chai Seed Frozen Muffin Batter $10

$10.00

The Silver Shamrocks Gift Cards

Gift a Meal

Treat your family or friends to a night off cooking! Give a taste of our scratch-made Take and Bake meals. Everyone deserves a night off cooking! Our gift cards make great gifts for everyone in your life. Redeemable both online and in-store.

the silver shamrocks gift certificates
take and bake meals at the sham shack in rochester michigan

Menu Drop Alerts

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Don't Miss Our Next Event!

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April
5:00 pm - 7:00 pm
Forks & Fêtes
4497 Collins Road Rochester, Michigan 48306

Thursday Night BitesWeekly

Thursday Night Bites  Dinner for Two Special: $49 Treat yourself to a delicious evening with a fresh salad, two mouthwatering dishes, and a glass of wine or beer — all for just $49. It’s the perfect midweek indulgence, whether you’re on a date or catching up with a friend! No reservations are required, but if […] ...

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