MY KITCHEN · YOUR TABLE
Meal Time Simplified
Take & Bake Meals
Featured Specials
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
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.”
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.
Femme Fatale of Food July
Martha Stewart 1941 –
Before becoming a household name, Martha Stewart was learning the art of home cooking in a Polish-American household in Nutley, New Jersey. Surrounded by garden-fresh ingredients and family recipes, she developed a deep appreciation for food made from scratch and served with style. Though she started her career on Wall Street, it was in the kitchen where she truly found her calling—transforming everyday meals into elegant experiences.
Martha’s love for cooking, entertaining, and turning the every day into the extraordinary grew into a full-blown culinary empire. From her bestselling cookbooks and Emmy-winning TV shows to her line of cookware and gourmet products, she’s inspired generations to embrace the art of home cooking with flair.
Fun Fact: Martha Stewart was the first self-made female billionaire in the U.S.
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.
Steak and Sprout Salad w. Buttermilk Dressing & Polenta Croutons
A salad fit for a meal. Tender grilled steak tossed with roasted brussel spouts, radishes, and polenta croutons. Topped with a tangy buttermilk blue cheese dressing.
Crispy Rice w. Shrimp, Bacon, Corn & Tomatoes
Crispy Rice topped w. Pan Roasted Shrimp, Roasted Corn, and Tomatoes w. Bacon Lardons
Lemon Artichoke Gnocchi w. Ricotta
Potato Gnocchi tossed w. Artichokes in a White Wine Lemon Sauce, topped w. Ricotta
Slow Roasted Citrus Salmon
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.
Pre-order for pickup at Side Dish on June 12th between 11 am and 4 pm. $10 porch delivery on June 12th only.
Red Lentil Soup with Sugar Snap Peas
Creamy flavorful soup, topped with ginger-chili oil. Our delicious soups are sold by the quart.
Chopped Wedge Salad
Juicy Tomatoes, Smoky Bacon, Crunchy Iceberg Lettuce, Blue Cheese, and a Buttermilk Herb Dressing Serves 4-6
Mojo Jalapeno-Orange Pork with Rice & Veggies
Tender pork tenderloin marinated in brown sugar, garlic, orange juice, and jalapenos. Grilled and sliced on a bed of rice and veggies.
Chicken Marbella and Potatoes
Classic Silver Palate inspired bone-in chicken marinated with dried fruits, olives, vinegar and molasses, served with baby potatoes.
Apple and Rhubarb Pudding with Almonds
Apple and Rhubarb Pudding with Almonds. Serves 1-2
Fridays & Saturdays in June
Lobstah Rollin’ in June
Pickup at Side Dish and The Sham Shack
Each box includes one split-top bun from Rising Stars Bakery waiting stuffed with a generous 6 oz side of tender Maine lobster meat held barely together by a dollop of mayo, a sprinkle of white pepper, and chives. A bag of local Great Lakes kettle chips and a side of slaw complete the experience.
Available for pickup June 6th & 7th, 13th & 14th, 20th & 21st, 27th & 28th
$33 each or 2 for $60
*Get your orders in by the Wednesday prior
CROWD-PLEASING CELEBRATION SPECIAL
Graduation Party Trays
Pickup Fridays & Saturdays, June 6th-July 26th
Have a graduate in the house? Let us do the cooking so you can focus on the party (and have a clean kitchen)!
Our complete celebration menu is packaged in foil pans, ready to heat and serve. These pans fit in four standard disposable metal chafing dishes. Are you ready to enjoy the party and celebrate your graduate?
Hit ‘Select’ below to pre-order your celebration spread and reserve your Friday or Saturday pickup timeslot.
7 days advanced notice is required.
Celebration Menu
Feeds 100, $1400
Redskin and Bacon Potato Salad
Summertime favorite! Smashed redskin potatoes, bell peppers, celery, mustard, and chives
Tangy Cabbage Slaw
House slaw with creamy cider vinaigrette, celery seeds, and scallions
Creamy Macaroni & Cheese
Rich and creamy. White cheddar, yellow cheddar, and parmesan combined with buttery pasta noodles
Slow Cooked Baked Beans
Barbecue style beans w. sauteed green peppers, onions, bacon, and brown sugar
BBQ Pulled Pork Sliders
Slow roasted pork bbq sliders served on slider buns
Deconstructed Mexican-Style Street Corn
Charred corn kernels tossed with cilantro, lime zest, spices and cotija cheese
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.
Menu Drop Alerts
Add your email to our announcements list to be notified when we post new menus and featured specials!
