In Maggie’s Kitchen: Homemade Sweet and Salty Gifts, Lime-Pickled Asparagus, and an Event with Madewell


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In Maggie's Kitchen 2 :: Eat Boutique

Hello friends,

Does it feel like spring by you? It’s beginning to resemble something like early spring here and I am thrilled. Here are a few updates as we dig into April:

Cookbooks in Brooklyn: Every time I return from a trip, I plan the next one. (Are you a travel lover like me?!) This time, I’m heading to Brooklyn to talk cookbooks, meet some of the makers of my favorite food publications and attend one helluva cocktail party to celebrate the release of the Death & Co cocktail book. You can attend the Food Book Fair, too! I’m checking out the Wythe Hotel for future cookbook events because Brooklyn needs some Food Gift Love.

Sweet and Salty Class: I just can’t stay away from the Fenway neighborhood. On Saturday, April 18, I’ll set up a small pop-up boutique and offer a demo-style session where you’ll make a sweet and salty gift to take away. During the session, we’ll talk food gifts, the cookbook, whatever you want. You’ll also get to shop my most popular food gifts (passion fruit curd, anyone?). The session is from 10AM-11AM and the pop-up boutique is from 10AM-2PM. Spaces in the session are limited and cost $10 — call West Elm Fenway to reserve your spot. The pop-up boutique is free, naturally.

In Maggie's Kitchen 1 :: Eat Boutique

Lime-Pickled Asparagus: Easter was a blast. I made an impromptu seafood feast — roasted shrimp with homemade cocktail sauce, oysters with lots of lemon and salmon with every spring vegetable. Instead of roasting asparagus, I switched it up by slicing them into 1/2-inch slices on the bias and pickling them in a vinaigrette of honey, sea salt, lime juice, chili pepper flakes, chopped cilantro and olive oil. After 1 to 2 hours in the fridge, they were lively and bright and a nice compliment to the salmon. I adapted a recipe from the latest Saveur magazine. I’m kinda loving that food magazine right now. How about you?

RSVP for Madewell’s Fashion and Food Reception: Spring means spring clothes come out of hiding and I’m ready for a new wardrobe. Kate of Domestikated Life and I are co-hosting a spring fashion and food reception at Madewell’s Natick Shop on Sunday, April 19 from 9-11AM. I’ll set up a small pop-up boutique and even make a baked gift from my forthcoming cookbook . Kate’s going to make a perfect libation and you’ll get to see Madewell’s spring collection before the store opens. RSVP asap because you gotta be on the list to get in.

In Maggie's Kitchen 3 :: Eat Boutique

That’s all for now. Stay tuned to my Instagram feed for updates from Brooklyn this weekend. I promise to eat good (healthy) food and stay out past my bedtime!

Maggie xox

Photos taken and styled by Maggie Battista.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.

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Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.