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 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!
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.
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.
Summer Chicken Parmesan
Parmesan breaded chicken w. summer veggies, baked cherry tomatoes, and basil over a bed of lemony orzo pasta
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
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.
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.
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 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!
FOR ALL THE SPECIAL PEOPLE IN YOUR LIFE
Mother’s Day Brunch
Take & Bake or Hot & Ready, Your Choice!
We’re delighted to offer a specially curated brunch spread to help you celebrate the incredible women and special people in your life this Mother’s Day. Whether you’re honoring a mama, a mentor, a bestie, or a Queen Bee, our delicious spread is designed to celebrate and cherish our connections with those we love.
Take & Bake Pickup at Side Dish on May 10th, 11 am – 4 pm.
Hot & Ready to Serve Pickup at Sham Shack on May 11th, 9 am – 12 pm. Sorry, there are no deliveries.
You must place your order ahead online; the deadline for ordering is May 7th!
Mother's Day Menu
Order by May 7th
Serves 6-8, $195
Spinach & Berries Salad
tender leaves of baby spinach, assorted berries, candied pecans, and Chevre with strawberry-white Balsamic vinaigrette
Tomato Basil Phyllo Quiche
roasted tomatoes, fresh basil, balsamic-caramelized onions, mozzarella & parmesan in a layered phyllo crust. A Caprese salad in quiche form!
Chicken Sausage Links
all natural nitrate/nitrite free pan-fried chicken sausages
Raspberry Lemon Ricotta French Toast
Rising Stars French bread layered w. lemon curd, raspberry jam, soaked in vanilla custard, baked and topped w. fresh raspberries, ricotta, & lemon zest
Mimosa Pack To-Go
A bottle of Prosecco + A bottle of OJ, & a berry garnish to pop in your flutes!
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
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!
