Something delicious is popping up in Nevada City.
Quench Fine Food & Provisions is currently holding what they call their soft opening in their Commercial Street space, which will open on a more permanent basis October 1.
Owners Kelly Moreno and Carolyn Brown have created a quaint space to serve specialty groceries—many from Europe—as well as a deli centered around the best-of-the-best ingredients around, said Moreno.
“Quench is a neighborhood market and deli, but it’s way more than that,” said Moreno. “It’s European inspired. When we decided to start Quench, it was about a couple of things: I was raised next door to my Italian grandmother, and she cooked and she fed and from the time I woke up in the morning, I could smell food cooking. It’s been a central part of my life, and I’ve always entertained, I’ve always cooked, I’ve always cared for people and connected with people through food.”
Moreno said it was important to her and Brown to make sure Quench is concentrated on hospitality, which is just one component of what she said they are looking to provide. The trifecta to excellence for their business, Moreno added, is the combination of quality, aesthetic, and flavor.
“I come from a belief, and I think Carolyn is in agreement, that when things look better, when food looks good, it tastes better,” said Moreno. “The energy that we put into our food comes out in the flavor and the way it looks. You know the way it tastes, the way people receive it. That’s what Quench is based on.”
The shelves of Quench are lined with specialty food products like pastas, candies, and condiments from afar; they will serve bread from Deer Creek Bakehouse, which is conveniently located just upstairs from the store.
Quench started its soft-launch period August 21, and that will continue through September on Fridays, Saturdays, and Sundays from 8 a.m. to 5 p.m., hours Moreno said helps them showcase their strong lineup of both breakfast and lunch menu items, not to mention some of the essential groceries available in the market.
They are looking at a fresh start of October 1, where they will go more full-time but the details of what that will look like are still being hashed out; stay tuned, but Moreno said they are leaning toward a Wednesday through Sunday schedule.
“We’re just figuring it out,” said Moreno. “We’re looking at staffing, because the other thing is we want a certain kind of food, a certain kind of aesthetic here. We want a certain kind of staff member, the people who support us and our customers, so we will open according to when we have exactly the right staff, which we’re well on our way.”
Everything in Quench, Moreno said, has been carefully considered and vetted. For them, only the best will do.
In the mornings, Quench will serve responsibly resourced Yunga Coffee products alongside a selection of curated teas and house-made pastries that Moreno said have consistently been selling out during the soft opening.
Lunch time means the introduction of sandwiches and salads. One of the classics on the sandwich board is the Jambon Beurre, which consists of French ham, French butter, sliced cornichon on housemade focaccia, though the menu does run deeper.
They will always have a vegetarian option on the sandwich menu, a recent favorite being the Amalfi—roasted eggplant, tomato & garlic confit, burrata, pesto aioli, and arugula on fresh made Deer Creek bread.
However, everything in Quench is customizable, with Moreno and Brown honing in once again on the hospitality part of the business. Everyone should leave happy, Moreno said.
“Everything has been hand selected, curated specifically for Quench, and sourced so that we have really fine products,” said Moreno. “When (our name includes) fine food and provisions, it’s fine food but we’re not elitist or exclusive. It’s just very good, and we went for the greatest quality that’s affordable.”
Bakery items are available each morning, the shop remaining open until the delights sell out. The lunch menu is expected to change weekly depending on customer requests and demand. But don’t forget about the market itself.
In addition to the sandwich makings, the deli case will also feature a variety of salads, olives, and other specialty items such as mushroom paté. The fridge is stocked with eggs (of both chicken and quail varieties), fresh mayonnaise, cheeses, sausages, European butters and beverages, and pretty much anything you can think of to make a quick, delicious meal. Moreno suggested it would be a good stop-off on your way to a dinner party or picnic.
“I want people to know there’s something here for everyone,” said Moreno. “People will come in and be like, ‘well, I don’t like this or that or can we do this? Can we have this sandwich without this or with this?’ Absolutely; if we’ve got it in store, you may have it.”
One of Quench’s first employees, Susie Blanco, said owners Moreno and Brown put their money where their mouth is and will do whatever they can to make guests feel welcome.
“It’s mostly always going to be a ‘yes’ answer to any customized order or any requests or trying things and being generous is the Quench way,” Blanco said. “It’s always letting people try things and give it a little extra when we can, and it’s very much embracing the Italian mama that Kelly has in her.”
Moreno and Brown are very much into the ethos of the Quench Fine Food & Provisions environment, establishing the aforementioned “Quench way,” which means going the extra mile, paying sharp attention to detail, and treating hospitality not as a transaction but as an “opportunity to take care of people.”
Quench Fine Food & Provisions is at 405 Commercial Street in Nevada City, just between the Commercial Street parking lot and the Nevada Theatre. They are currently open Friday, Saturday, Sunday, from 8 a.m. to 5 p.m.
Dining and Cooking