Teamwork! It's how you play the game

Bruce really shined last week. He is so darn quiet, you probably didn't even know. You've grown accustomed to his creative takes on Tamale Tuesday. I plan most of the menus (except the tamales) and usually make most of the entrees. Bruce most often handles the daily prep and often contributes his unique take on desserts. Last Friday he saved the day.

As often happens, I get excited about creating something new while the clock ticks away. Bruce just calmly steps in and does what needs handling. While I concentrated on the veggie sampler platter, Bruce made the lasagna, start to finish,  then jumped in with making the chicken with poblano sauce. That fabulous dessert, Eton Mess, was his doing as well—using up leftover meringues from my pavlovas. A week ago he even dazzled us with his "heart revealing" poetry. He is also the one who makes sure there are fresh flowers on the tables—usually from his garden — and sets up the tables for reservations. Then he jumps in and does most of the daily dishes. A true gem!

Jon's visible role is handling order-taking, money changing and delivering food and beverages. You also see him performing his own songs and tunes from the Great American Songbook on his 7-string jazz guitar on occasional Friday nights.

Behind the scenes, his activities include all the grocery and banking runs, setting up the outside tables and dish washing at the end of the day. Between the two guys, they are usually the voice of reason that keeps me somewhat tethered to reality.

Me? I am the dreamer. It is my concept to have an environment that makes you feel comfortable. I love to cook and playing with recipes and trying to incorporate as much local ingredients as possible is my weekly goal. I know we could simply put together a fixed menu like most places and you'd probably still come. But I personally get very bored with a set menu. From the feedback we get, you feel the same way. So I keep playing. I KNOW that the first priority in a cafe is the food. But, I also know how other factors can make a big difference in how much you enjoy that food and where we fit in your lunch-time priority list. 

Often, I feel like I am the director of a play. There is not only the menu, but the supplies to provide that menu. Then there is the actual production of the food in a timely manner. And how about that stage? Not the little one in the corner, but the whole room and courtyard. Thankfully, one of Bruce's additional skills is in hanging both his and my artwork. You may not know this, but he and I traveled the country for a couple of years doing art shows. So he knows what I want and knows my art very well.

I have been slow in putting together the Earth Feast because of trying to be more in communication with local suppliers. It has been a challenge. They are not crawling out of the woodwork, yet! SO I am presenting my partially constructed menu based on what I expect to be able to supply with local ingredients. You'll have to trust me. Hopefully, I haven't let you down in the past.We will take reservations starting Monday and take up to 35 reservations—based on how many tables we now have. That reservation hotline is 417-505-0302. Warning! The St. Pat's dinner filled up fast!

Appetizer ~ A trio of apps that will get you started 1) herbed leek tart 2) fig and olive tapenade with cream cheese and house made crackers 3) summer rolls with elk sausage

Salad ~ Featuring organic local spinach and arugula, shitake mushrooms and radish sprouts, tiny carrots, and micro greens plus wild-harvested local flowers and greens.

Entree ~ Featuring your choice of elk steak fajitas or rainbow trout with sides of local produce and a wild rice pilaf made with Arkansas rice.

Dessert ~ Lots of local berries, regional fruits, and even some dried fruits done up in tarts, cakes and parfaits.

We decided the cost will be $20 per head and includes everything except your tip and tax. You may bring libations beyond the non-alcoholic varieties that will be served. The time will be 6pm Friday, April 29th.

Now onto THIS week's menu—

Monday ~ Spinach and Arugula Salad with avocado, feta, red onion and a sun-dried tomato dressing $6.25 Also, Marinated Grilled Veggie Sandwich~ made with zucchini, onion and red peppers on a Roman bun with lemony mayo dressing. Served with chips. Usually $5.99; today $5.49

Tuesday ~ Tamale Tuesday ~ Chicken Cordon Bleu Tamales, Swiss Cheese and Roma Tomato Béchamel, Asparagus Risotto.  Also, Egg Salad Sandwich made with local farm fresh eggs. Served with fruit or Italian potato salad side. Usually $5.99; today $5.49

Wednesday ~ Ham and Asparagus Quiche with fruit or Italian potato salad side $6.25
Also, Trout Roman and chips. Usually $7.50; today $6.99

Thursday ~ Spinach chicken wraps~ Wood-fired chicken slices, organic spinach, red onion, feta cheese, sprouts and sun-dried tomato dressing wrapped in an herb-garlic tortilla wrap.  Served with fruit side or Italian potato salad. $6.25

Friday ~ we will be closed ALL of Friday. (Remember you told us not to burn ourselves out?) Have a great weekend!