1 of 2
Corey Miller
Kelsick Market - Creamy Mushroom and Spinach Pasta
2 of 2
Corey Miller
Kelsick Market Owner Paige Williams styles her pasta dish for the photoshoot.
When the pandemic hit last March, owner Paige Williams had to let her Kelsick Market staff go except for chef Taylor Duncan. He cooked and she worked the counter. Another change was going from a Monday through Saturday schedule to Thursday through Saturday. What she couldn’t anticipate was how much wine and frozen entrées customers would buy in the first few months of the pandemic. “That helped us tremendously,” she recalls.
By mid-summer, she’d brought her staff back, and since October the schedule is Tuesday through Saturday.
Kelsick Market offers house-made frozen entrées, catering, monthly wine and beer tastings and market dinners with wine or beer pairings. The dinners, limited to 20 people, feature a four-course tapas menu with wine or beer pairings. Dinners are also available in customers’ homes and can be geared for two to 13 diners. “I went to school at Johnson and Wales University in Charlotte to study wine, and there’s nothing I like better than pairing food and wine,” Williams says. “We can personalize the menu and I’ll pair the perfect wine with each course.”
New to the menu for spring are a Mexican street corn salad, a marinated tomato bruschetta and a tangy cucumber salad, which join customer favorites such as cheese platters, charcuterie boards, ham biscuits and shrimp cocktail. All offerings are geared for picking up and carrying out. “We’ve got everything you need for dinner.”
Original Recipe
Creamy Mushroom and Spinach Pasta
Ingredients:
- ¾ lb. whole wheat farfalle or pasta of choice
- 2 tsp. extra virgin olive oil
- 2 cups sliced shiitake mushrooms orcreminis
- ½ cup chopped onion
- 2 cloves minced garlic
- 3 cups baby spinach
- kosher salt and fresh ground black pepper
- ¼ cup white wine
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup finely shredded parmesan cheese
- 2 Tbsp. chopped flat leaf parsley
Directions:
Step 1: Cook the pasta according to package instructions.
Step 2: Heat the olive oil in a large skillet over medium-high heat.
Step 3: When the skillet is hot, add in the onion, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
Step 4: Add in the spinach and sauté until it wilts, about 3 minutes.
Step 5: Add in the wine and let simmer for 2 minutes.
Step 6: Add in the chicken broth and heavy cream. Let simmer for 8 minutes on med-low heat until liquid starts to thicken, stirring occasionally.
Step 7: Remove from the heat and stir in the pasta, parmesan cheese and parsley until everything is combined.
Step 8: Taste for seasoning and top with more parsley before serving.
6632 Main Street, Gloucester
