Executive Chef Gretchen Hanson’s Wellness Cooking Class and Dinner
Winter Classes Will Begin January 26th
10 classes for $250 or $450 for a couple.
Classes begin with opening orientation. Space is extremely limited. All classes take place at Hobos Restaurant and Bar. Learn everything you ever wanted to know about living a plant based, chemical and preservative free lifestyle. Learn to cook from scratch and amaze your partner and friends. Feel great about your body and make friends. Classes include dinner.
Partnering with Health Consultant and Nutritionist Sharon Lawrence
Hobos Off Season Specials 2014
We are open six days a week from 11AM - 9PM off season.
Monday Lunch: Special of soup and sandwich $10
All Day Tastings Monday: 2 courses for $22 - $20 bottles of wine - Happy Hour prices from 3:00pm - 6:00pm
Half Price Hump Day at Hobos
Wednesday Lunch: Special of soup and sandwich $10
Available All Day: Half price quesadillas and burgers of all varieties. Variety of entree salads available as well at ridiculously reduced prices. Happy Hour prices ALL DAY LONG!
Pho Back Thursday
Thursday Lunch: Special of soup and sandwich $10
Available All Day: All BOWL dinner entrees are half price. Buddha Bowls, Soup Bowls, and Pho Bowls.
Sunday Funday Brunch
Hangover eggs, omelets, and special menu. $5 bloodies and mimosas
Sunday Dinner: 2 courses for $22 and $20 bottles of wine
JOIN THE HOBOlution.
A Hobolution about the way we live,
eat and certainly run a restaurant.
I believe that the most important thing we can do for our community is support it. So, to begin there is our philosophy of local first: from sea, to farm, to table with scarcely a stop in between. And we don’t support just farmers and fishermen but sign makers, artists, web designers and printers and well the list is pretty endless. We build our village by cementing one relationship at a time.
We are as organic, clean, and green as possible for us to be. Knowing that most local farmers cannot afford the time and money that it requires to be certified organic, we support green local farmers first and then outsource as little as possible further afield. We have contracted with seven local farmers to buy our produce throughout the season. This process began back in December when I first bought the space that would become Hobos . Fantasizing about the seed list, importing them from all over the world and then contracting local growers to build me my dream fields. We currently have twenty-three crops with seven different farmers. Once that part was in place, we began to get calls farther afield from local pig farmers, fishermen, chicken, and beef farms. We started contracting our meat and animal products to be grown for us in cage free, hormone free, antibiotic free, and cruelty free environments.
Green is our middle name. From our toilet tissue to our plastic bags and deli containers everything is recyclable and recycled. Everything. From our linen company, to our packaging and tea service every company we use is earth friendly, green, committed to reducing their carbon footprint and being active stewards of the environment.
Now, on to the food. Unusual…different… innovative…… not like anything else in town. OK, yes, all true of course, but what is the secret really?
Well, it’s not just about the food.
Wow, there I said it. I learned to cook the way I do in the street markets of some of the poorest countries in the world. Braziers no bigger than a shoebox would turn out hundreds of “covers” in an afternoon while I would sit and watch and talk and learn from the chef. Mothers and grandmothers would teach me the techniques and recipes and ingredients they themselves would use to feed their families and neighbors. The food in these communities is valued and prepared with a loving and passionate concern that it nourish and sustain the lives most cherished. It is food created and cooked entirely with the alchemy of love.
If you truly love what you do and you truly love the ability to feed people, REALLY, REALLY feed them the way God intended for us to eat, then that is the kind of food we have. Food that is a familiar as it is innovative; as unusual as it is comforting; as filled with the joys of discovery as it is delicious and known. Beautiful, loving food. Ahha you say, so the travelling! THAT is where the name Hobos comes from! Well, yes, it is partly, but the journey led us here and we are sharing a meal.
And this is just the beginning.