Dig Inn, the surprisingly affordable small chain that bills itself as a seasonal market, opened a new outlet and launched a new collaboration this week. Between now and Thanksgiving they’re partnering with Chef Dan Holzman of The Meatball Shop to offer a special turkey quinoa meatball. This is the beginning of their Guest Kitchen supper club series and the new location opens today.
The turkey is sourced from Koch’s Turkey Farm in Tamaqua, Pennsylvania (no relation to the brothers) and the dish also includes quinoa, cranberries, toasted almonds and caramelized onion gravy. One dollar from every meatball sale will be donated to Team Tassy, a charity whose mission is to “unleash the inherent power in every person to eliminate global poverty.” Ambitious, I know, but it goes well with meatballs.
