We’ve crafted a menu that bridges our love for local farming with our passion for feel good, comfort food. We combine New England ingredients with bold Caribbean and Southern flavors to create a meal that’s enticing and fresh. From our signature jerk sauce to our sunflower-seed parsley pesto, all of our marinades and dressings are made fresh in house without additives or preservatives. We do our best to source our produce and meats from local farms and small regional family farms. In addition, we partner with local bakers to bring you hand-crafted desserts made with simple ingredients.
We care deeply about food, community and health. That’s why we’ve embarked on a journey to make healthy, affordable foods available in all neighborhoods. We believe that everyone, no matter where they live or what their income, should have access to real food. Visit our blog to learn more about our ongoing commitment to food justice issues.
Learn the stories behind our customer favorites.
Whether you’ve grown up eating jerk chicken or had the opportunity to taste this popular street food in Jamaica, we’ve created a jerk sauce that you’ll love. We flame-grill our chicken with the traditional blend of jerk spices, local habanero peppers and scallions.
Traditional jerk dates back centuries and was developed in Boston Bay, Jamaica to cure meat as part of anti-slavery resistance movement. The traditional method for jerk involves slow-cooking meat seasoned with a rub of spices over a pile of smoking allspice wood. Jamaican Jerk is like United States BBQ — everyone has a version and cooking technique that has been passed down from generation to generation.
Combine Jerk Chicken with our Mixed Kale Salad for a sweet and savory meal.
A few years ago, our chef set out on a quest to make a kale salad that even the non-kale believers would love. It quickly became one of our best-selling menu items. What’s the secret? Our chef got a little help from some local bees. Our house made dressing is comprised of raw honey, fresh parsley, mustard and olive oil and gently massaged into the kale. The honey is fresh and direct from local beehives that are maintained by Best Bees Company in Roxbury. For a savory taste, we add cinnamon roasted butternut squash, thinly sliced red onion and toasted quinoa.
The empanada is the “sandwich” of Latin America, named for the Spanish verb “empanar” meaning to wrap in dough. Our baked empanadas make an easy to eat lunch served around the conference room table or community event. Packed inside is your choice of Cuban-inspired picadillo beef with onions, garlic, oregano, and olives; ground chipotle chicken with onions and peppers; or our vegan curried red beans and vegetables. Add our house sauces to your order to complete the empanada experience. Freshly prepared salsa fresca or our Argentinian chimichurri sauce, made with cilantro, parsley, oregano, mint, and red wine vinegar.
Sweet Teez Bakery, started in 2016 by a local mom in the Dorchester area. Teresa is a self-taught home baker with a passion for delicious treats and also a gifted sculptor who has translated her passion for clay into cakes. Try Teresa's custom logo cupcakes for a special event.
Third Cliff Bakery is a roving baking business that is also a CommonWealth Kitchen member. With a focus on food that surprises and delights, Third Cliff blends classic pastry technique with emerging trends and unusual flavors. Try Third Cliff's brownies in our catering dessert platters and muffins at our cafe.
From July to October, we procure produce from The Food Project. The Food Project is a nationally recognized, non-profit organization that works at the intersection of youth, food, and community. They have farms on the North Shore, Lincoln and Dorchester. Jackson and Cassandria are proud alums of The Food Project's youth program.
The Urban Farming Institute of Boston’s mission is to develop and promote urban farming as a commercial sector that creates green collar jobs for residents, and to engage urban communities in building a healthier and more locally based food system. We source hyper local produce from UFI throughout the summer and fall from their land in Mattapan.
Alex's Ugly Sauce is a small-batch hot sauce company in Boston that uses peppers grown in Massachusetts. His habenero and cayenne blends are a favorite for FFG's food truck customers. We are now offering Alex's Ugly Sauce on our catering menu. Order a bottle with a catering package and keep it around for future meals.
Best Bees is a beekeeping operation with 600 hives in Massachusetts including the Greater Boston Area. They are headquartered in Roxbury. They are committed to protecting the increasingly endangered bee population that supports our food system. They monitor the health of local bees by tracking their DNA. You can find Best Bees' raw, local honey in our honey mustard dressing on our mixed kale salad.